With so many great whole grains, it’s hard to decide, but Abby Clement, The Whole Grains Council’s Stamp Program Manager settled on spotlighting her mom’s Apple Crisp. This is, of course PERFECT when you’re coming into spring with a refrigerator fruit drawer with a variety of no-crunch-left apples. These long-timer apples have the most flavor […]
Archive | March, 2022
Bake and Take Everyday!
Everyday is a good day to “bake and take.” You’ll love Kansas Wheat test kitchen vintage Bake and Take Month recipe re-makes, Chef Tess’s innovations for baking creations, delivery labels and earth-friendly packaging options. There’s something for everyone– you’ll find just what you need at HomeBaking.org Learn more about the history of this community-driven event and trend with […]
Baker Bettie Bakes Up Sticky Buns
The Home Baking Association welcomes it’s newest member, “Baker Bettie” aka Kristin Hoffman. “Baker Bettie” has been a life saver to so many of HBA’s baking educators with her virtual baking content during the pandemic,” shares Sharon Davis, FCS teacher and HBA Program Director. “Her Learning Tracks and Workshops at www.BakerBettie.com are great for students […]
Flour Food Safety
From our member, North American Millers Association From toddler to grandparent – baking is the perfect family activity. Just don’t forget to include food safety in your recipe! Flour is a raw ingredient made from wheat grown and harvested in nature, and as such, it is possible for wheat to be exposed to environmental sources […]
Baking Innovations Zoom Forum
Join the Home Baking Association for a Baking Innovations ZOOM Forum Thursday March 10, 2022- 7:00 to 8:00 PM Eastern Time. Baking Innovations: Bake and Take 2022 Explore the rich history of Bake and Take Month Bake the greats from 50 years of Bake and Take Take the latest in baking flavors and plant-based packaging […]
Educator Award Deadline is Near!
The deadline for the Educator Award contest is March 31st, 2022. Have you modified your baking lesson programs to accommodate distance learning? We’re particularly interested in what you have to say. But please be sure to look at the guidelines for submission, the subject matter and intended audience and even method of delivery are wide […]
Pumpkin Bran Muffins
This recipe appeared in the 1991 Bake and Take with Wheat Foods brochure. The promotion was sponsored by the Kansas Wheat Commission and the Wheat Foods Council. Bake and Take Day has brought joy to thousands of individuals who have been the recipients of baked wheat foods. INGREDIENTS 1 ½ cups 100% bran cereal* ¾ […]
Whole Wheat Sugar Cookies
This whole wheat cookie recipe appeared in an early Kansas Wheathearts Bake and Take Day brochure and has been a long-time favorite cookie. It is an easy recipe to make and deliver to an elderly person or special friends. INGREDIENTS 2 cups whole wheat flour 1 teaspoon baking powder ½ teaspoon baking soda ½ teaspoon […]
Honey Wheat Bread
In 1973 the Kansas Wheathearts initiated a National Bake and Take Day promotion. In the same year, they published this hearty and delicious bread recipe. The original instructions were to mix ingredients in a bowl with a wooden spoon and knead the dough by hand. Feel free to update the recipe by using your timesaving […]
Fudge Nut Bars
Kansas Governor Carlin signs the Wheatheart’s Bake and Take Day Proclamation for the annual observance on March 22, 1980. A photo of the proclamation signing, and this recipe appeared in Wheat Gleanings, a bulletin from the Kansas Association of Wheat Growers for wheat farmers. INGREDIENTS COOKIE DOUGH 1 cup (2 sticks) unsalted butter, room temperature […]
