After 35 years of baking everywhere and anyway I can with anyone 2 to 92 who’d join me, I love to find new ideas, recipes and resources to get the flour in the bowl and the heart and mind engaged. It takes more than a cool app or web-site to get a baking buzz going in today’s kitchens. There are at least three challenges to overcome:
HomeBaking.org is ALWAYS a great place to start, so let me introduce our newest Writer’s Guild member, Deanna F. Cook. Deanna is a kids-cooking best-selling author, content director at Kidstir, as well as an acquisitions editor at Storey Publishing. She lives in western Massachusetts and is found online at deannafcook.com.
Her newest book, Baking Class, 2017, Storey Publishing, ISBN 978-1-61212-855-9, is perfect for building baking skills, baking for the family, and giving to someone you love.
You can’t replace baking together as a gift that nourishes the whole person for a lifetime. Contributing something you’ve baked for a meal or event builds self-sufficiency and true self-esteem. Deanna’s “baking companion” works great for kids ages 6–12 and features 50 easy-to-follow recipes.
Deanna shares, “I invited more than 20 children over to my kitchen and we baked together and photographed the steps along the way. All the recipes are easy to follow, fun to look at, and can be made by kids with just a little help from a grown-up. “
Step-by-step photos teach bakers-in-training how to knead dough, make biscuits, popovers, decorate cookies, and make a perfect pie, along with essential skills like measuring flour and decorating a cake—perfect for meals or made-by-me-for-you gift giving!
You’ll start a new holiday meal “must-have” with Puffy Popovers, Just 5 ingredients—2 tablespoons butter, 2 eggs, 1cup milk, 1 cup all-purpose flour, and ½ teaspoon salt, a muffin cup pan and an oven! Popovers are “a science experiment you can eat” and MUST be locally made—yet another plus.
Teachers, get the total buy-in of students and parents by hosting an early childhood baking workshop using the Baking Class resources.
When you wrap a book to give, why not include a “time certificate,” for a date and place to bake some recipes side-by-side in 2018? It’s the gift that keeps on giving.
These treats are light and airy and yummy! Bake up a batch as a quick and easy after-school snack.
Preheat the oven to 375⁰ F (190⁰ C).
Here’s What You Need
Here’s What You Do
A Science Experiment You Can Eat!
Did you know that all baking is basically kitchen chemistry? Baking combines various ingredients and uses heat (and sometimes other steps, like kneading dough) to create a reaction that turns the ingredients into something different.
To make a perfect popover that’s crispy on the outside and hollow on the inside, you need a hot oven, flour, and eggs. Imagine your popover is like a hot air balloon: The shell of the balloon is made of the protein in the eggs and flour. The steam comes from the hot liquid (the milk) heating up and evaporating. As it fills with hot air, the balloon “pops over” the sides of the pan, making it a tasty chemistry experiment!
Excerpted from Baking Class © by Deanna F. Cook. Used with permission from Storey Publishing.
You may have noticed bread labels sprouting “sprouted wheat flour” as an ingredient. It’s even now available for home bakers! This fall’s baking season is a great time to explore the world of sprouted wheat flour baking, but you won’t have to repeat my mistakes! Start your adventure with HBA member Panhandle Milling Company‘s Pastry Chef Stephanie Petersen’s guide and recipe!
Natural sprouted grain flours are among some of the most nutrient-dense foods you can add to your diet. If you’re like a lot of people who have tried to bake with sprouted wheat and found a few challenges, you’re not alone. In this article, we’re give you some great tips for using these flours in your bread baking that will give you great results. Our seasoned pastry chef struggled with this flour through several experiments in our test kitchen before she finally found some tips to increase your success. Hopefully these will help you on your journey!
No-Fail Sprouted Wheat Bread
This recipe is one that our chef perfected after many loaves. We think you’ll agree, it is great for bread! There are many more ways to use this versatile dough. It’s a quick recipe. The bread is ready to bake in about an hour! Yield: 2 loaves.
Filtered water| 2 cups
Olive Oil| 1/4 cup
Honey| 2 Tbsp.
Sea Salt| 2 tsp
Sprouted Whole White Wheat Flour |6-7 cups
Vital Wheat gluten powder*|1/4 cup
Active Dry Yeast| 1 Tbsp.
* Use of vital wheat gluten is optional, but our test kitchen has found this addition to give the most consistent results without having to knead excessively. If you omit this, increase your kneading time by at least 3 minutes by hand, if not longer.
by Stephanie Petersen
Who can resist seeing your own child bake and serve something amazing? Whether they’re 5 and serving you their first muffin or twenty-five you’re savoring the moments. Granted, at five, somedays it’s hard to choose–“should I let them help and pay the “time and clean-up price” or do-it-myself?” Let me show you the pay-off.
Last weekend our 24-year old daughter served up an amazing Potato Leek Galette with Rosemary Sea Salt Crust for a shared Sunday supper.
We grew the Yukon Gold potatoes and onions in our Community Garden—she bought the leeks at the Farmer’s market and harvested her own fresh rosemary.
Katy’s recipe came from Cara Mangini, October/November 2017 Fine Cooking magazine.
From a teacher’s perspective, I love teaching people how to bake a Galette. Young bakers succeed and go home and can bake them on an oven-proof dinner plate–perfect for students who may not have a lot of baking pans yet.
For a ready-to-go lesson on baking a Rustic Fruit Pie (Galette), download Book and Bake Easy-as-Pie, filled with pie lore and apples galore. See a How-to video, www.HomeBaking.org, the Baking Channel.
Pantries in the United States are blessed. We have so many types of whole grains and seeds to cook and bake. An excellent new resource includes the ingredient pages with images and descriptions of ancient and specialty wheats, corn, grains and seeds found at PanhandleMilling.com. Baking formulations are also being added by Chef Stephanie Petersen for a plethora of savory and sweet biscuits, tortillas and breads.
The health benefits of making at least half of the grain foods eaten every day “whole grain” are many. The WholeGrainsCouncil.org offers teaching resources and infographics to illustrate what “whole grain” is and how to recognize whole grain foods using the foods label and with their Whole Grain Stamp. The many benefits of eating cooked whole grains and baking with whole grain flours, rolled grains or meal are illustrated using their infographic.
Another helpful guide to define what grains are “ancient,” and what are “pseudo” is Ancient Wheat and Pseudo Grain prepared by the Wheat Foods Council.
Cooking and baking with whole grains, the flour and meal produced from them can be fun as well as challenging. In baking, if too much non-wheat grain is substituted, results may be disappointing. Access Baking with Whole Wheat Flour 101, and make a note: Almost any recipe that is already great could be baked with a mixture of non-wheat whole grain flours or meal if it is no more the ¼ or 25% of the flour in the recipe.
The Home Baking Association members include many historic, regional mills. Stone-Buhr Flour buys regionally and mills soft Pacific Northwest Wheat, ideal for flat breads, crackers, Asian noodles and pastries. Bake your own whole grain cracker to celebrate whole grain month.
Bake your grand finale to September by choosing another historic flour to bake whole wheat biscuit whole grain, biscuit and breakfast celebrations.
“Biscuit Month” has come again and brings to mind a life-long challenge for me—to bake a really great biscuit. Is it because I was born in northern Iowa that I am biscuit-challenged? Lack of success is not for lack of trying. For anyone else who’d love to improve their biscuit baking skills, I’m trying these remedial steps for improvements:
Include one of the longest sources of soft wheat flour milling for biscuits, Southern Biscuit flour. If these brands are not available near you, find a self-rising flour for starters.
Keep in mind, the biscuit should be served with butter! Explore a whole flight of deliciousness, sweet or savory here!
If you’re on the run like most, consider tweeting the links below to yourself and friends. This wealth of great breakfast bootie is meant to be shared, partly because making your own breakfast will save you cash.
My top three picks this fall include:
1. DIY breakfasts have saved me at least $16,000 to-date. (Yes we do eat breakfast out too.) Biscuits, muffins and pancakes are just three options for home baking savings while serving breakfast at home.
2. Leftover slices of pizza or quiche make great grab-and- go breakfast. Beginner breakfast pizzas can be made in 20 minutes. Keep on adding your savings. Indie servings like these at your favorite coffee stop cost about $5.
3. The masters of overnight breakfasts have grasped the issues. Getting up to Peaches and Cream slow-cooked steel-cut oats or Chai Buckwheat Groats lets you sleep a little longer if you prep the night before.
Finally, you will never go wrong with a freezer that contains a good Pumpkin muffin. Add some great Energy Bars or Whole Grain Jam Bars, both packed with essential nutrients, flavor, and you too can save a grand or ten over time.
Have you discovered, only much too late, interesting national observances that might be beneficial to your classroom lesson plans and community programs? For example, did you know September 17th is Apple Dumpling Day? You don’t have to be in the dark any longer. The Home Baking Association regularly compiles these interesting events and celebrations for your convenience. Download our Quarter 3 PDF here!
1: Lazy Mom’s Day
2: Macadamia Nut Day
4: Labor Day
5: Cheese Pizza Day
6: Coffee Ice Cream Day
7: Beer (Bread) Lover’s Day
9: Teddy Bear Day
11: Hot Cross Bun Day
13: Kids Take Over the Kitchen Day
14: Cream-filled Donut Day
16: Cinnamon Raisin Bread Day
17: Apple Dumpling Day
19: Butterscotch Pudding Day
20-22: Rosh Hashanah
21: World Gratitude Day
Pecan Cookie Day
22: Ice Cream Cone Day
23: Great American Pot Pie Day
26: Pancake Day
Johnny Appleseed Day
29: Coffee Day
August puts the “wrap” on summer and the soft-opening of fall. Is that why someone deemed it National Sandwich Month? People are still planning summer Family Fun at the same time they’re back-to-school shopping! In honor of both summer and fall, the sandwiches could be the ice cream variety or the lunch-box specials kids can look forward to in school.
For one of the most popular meal delivery systems in America, let’s take a minute for sandwich history. “The bread-enclosed convenience food known as the “sandwich” is attributed to John Montagu, fourth Earl of Sandwich (1718-1792), a British statesman and notorious profligate and gambler, who is said to be the inventor of this type of food so that he would not have to leave his gaming table to take supper.”
The best sandwiches begin with great bread. There are sandwich breads for everyone’s taste, including Gluten-Free Paleo! There’s the basics– Whole Wheat and White Buns and gourmet Asiago Herb Hoagies or choose from the winning bakers at nationalfestivalofbreads.com.
Peaches are the perfect fruit to celebrate for a month. It seems like there’s a new peach variety coming into our local market every couple weeks. Peaches are the longest running fruit of summer, taking us from June to Labor Day! Check out these remarkable peach recipes from HBA’s members:
By the 2nd week of August, peaches give the nod to Apple Week. Try recipes to enjoy for breakfast like the Apple Cinnamon Rolls or wrap a slice of Spiced Apple Bundt Cake to make the trek back-to-school a little sweeter for your kids.
Bake for Service Learning: Host a Home Room Parent Party,
complete with Baking Crafts and Activities to build relationships AND benefit the classroom.