Whether its your first time baking or your thousandth, you never lose when you mis en place (meez-on-plahss). Are you thinking “putting everything in place” will take too much time? Do you have young bakers almost levitating to get started? Having them help “get everything in its place” is part of them helping. Its fundamental […]
Rainbow Sprinkles Cake Just In Time for Bake for Family Fun Month!
As colorful as its namesake, this yellow cake is frosted with a tangy cream cheese icing and adorned with sprinkles for a festive look. National Bake For Family Fun Month, celebrated all of February, provides a reason to put down the takeout menu. Baking, nearly as old as humans, is steeped in tradition, both familial […]
What’s Your Signature Bread?
It’s hard to imagine how many home bakers Cindy Falk, Domestic Marketing and Kansas Wheat Commission Test Kitchen Director and Co-Director of the National Festival of Breads has inspired and helped. Cindy has been testing and baking great home baking recipes with Kansas wheat for decades. As co-director of the National Festival of Breads she’s […]
Baker’s Spotlight: Build Hearth Bread Baking STEAM
The North Dakota Mill has a great salesman in Mike Leddige! This summer Mike spent a week in an HBA Baking STEAM workshop baking with the North Dakota Family & Consumer Sciences teachers in Fargo. Together they explored why “Flour is NOT Just Flour!” by exploring the baking qualities of North Dakota Made hard wheat […]
Inquiring Minds Want to Know…Can I Make Flour Safe to Eat in My Home Oven?
The HBA has explored and discussed this question with food scientists in milling, baking, food safety and university research for nearly two years because for several years the guidance on-line, on TV food shows and in cookbooks keeps on: If I heat flour in my oven or microwave, I then use it to make cookie […]
Baker’s Spotlight: Cookies and Bars for the Holidays
By now we hope you’ve tried at least one new cookie recipe from the winning collection found in our Cookie Countdown on HBA Social media. Two include Wisconsin cookie bakers featured in the Wisconsin Energy Cooperative News 2021 cookie contest. Each share the background behind their winning cookies. Chocolate Truffle-Topped Caramel Bars Recipe here Home […]
Home kitchen heat-treated flour doesn’t protect against foodborne illnesses, Purdue food scientist says
Home cooks have long known they run a risk of contracting salmonella from raw eggs when they lick the spoon after making cake batter or sneak a bite of cookie dough. In recent years, some have even heard that raw flour can also make them sick, leading to recommendations for microwaving or baking flour to […]
Welcome New Member, good natured Products!
Home Baking Association is very proud to welcome our new member, good natured Products! From mega cupcakes to the tiniest of bite-sized treats, good natured Products has got you covered. Made from annually renewable plant-based material and no BPAs, phthalates or other nasty stuff, good natured® bakery packaging is more than just drop-kick durable. From snappy […]
Baker’s Spotlight: Apple Pie For All!
Baking educator award winner Marla Prusa has made it a goal to teach Howells-Dodge, Nebraska high school Family & Consumer Sciences students pie baking. Over many years they’ve baked hundreds of pies for community gatherings, fund-raisers and their own families. Marla shares how she started baking pie and developed her pastry skills: “I baked my first pie when I was […]