Home Baking Association

2931 SW Gainsboro Road
Topeka, KS  66614
Telephone: 785-478-3283
FAX:  785-478-3024
Email: hbapatton@aol.com
www.homebaking.org

FOR IMMEDIATE RELEASE: FEBRUARY 1, 2003

Contact:  Charlene Patton

FEBRUARY IS BAKE FOR FAMILY FUN MONTH

The Home Baking Association has designated February as “Bake for Family Fun Month.” It is an ideal time for families to explore baking together. Baking is an inexpensive family activity with delicious results. Charlene Patton, Home Baking Association administrator, suggests consumers go to the Home Baking Association Web site that is filled with ideas, activities, recipes, and resources for baking with your child (www.homebaking.org). New information will be posted weekly to encourage families to bake.

Features during February will include “Sugar Cookie Cut-outs” with a “Create and Pretend with Rainbow Dust” activity for preschool children. Other weekly features will include special holiday ideas for Valentine’s Day and Presidents’ Day. The final week of February will include international baking features.
“Twelve Reasons to Bake with your Children” is a resource on the Web site that provides ideas for even the most finicky of eaters and parents with minimal baking skills.

Other resource information available on the Web site includes “Ten Tips for Baking Success with Kids,” “Food Safety Tips” and age appropriate activities and recipes for baking together. A special certificate can also be printed from the Web site to reward children for baking.

The Home Baking Association mission is to grow the practice of home baking. Members include corporations, associations and individuals that want to promote home baking by providing resources and information to perpetuate future generations of home bakers. Additional resource information is available from member companies through the www.homebaking.org Web site. Members are: American White Wheat Producers Association, Astaris, Bemis Company, Inc., Bob’s Red Mill Natural Foods; Cereal Food Processors, Inc.; Chicago Metallic; Clabber Girl; Doughmakers Gourmet Bakeware; Fleischmann’s Yeast; Gold Medal Flour; Hershey Foods Corporation; Hodgson Mill, Inc; John B. Sanfilippo & Son, Inc.; King Arthur Flour Company; Land O’Lakes, Inc.; Lesaffre Yeast Corporation; Morrison Milling Company; Morton International, Inc.; Multifoods; Shawnee Milling Company; World Kitchen, Inc.; American Egg Board; The Sugar Association; Cherry Marketing Institute; National Sunflower Association; Nebraska Soybean Board and North American Millers Association. Individual members are listed on the Web site.

Try this delicious quick cinnamon roll for a family baking project. The recipe is from the winning 2002 Home Baking Association Educator Award Entry. Deadline for this year’s contest is March 31. Additional “Bake for Family Fun Month” resource information and entry information are available through the Web site www.homebaking.org.

60-MINUTE CINNAMON ROLLS

Ingredients:
1 1/2 cups milk, scalded
3 tablespoons sugar
2 tablespoons butter
1/2 cup cold water
1 teaspoon salt
3 to 4 cups bread or all-purpose flour, divided
2 envelopes fast rising (highly active) dry yeast

Filling:
4 tablespoons butter, softened
4 tablespoons sugar
1 teaspoon cinnamon
2 teaspoons all-purpose flour

Vanilla Drizzle:
1 cup powdered sugar
1/2 teaspoon vanilla extract
Water or milk to mix to drizzle

1. Heat the milk until it steams (scald). Stir in the sugar, butter, water and salt. Measure the temperature, allowing the mixture to cool to 120-130° F.

2. Mix in 2 cups flour and the yeast, mixing for three to five minutes on medium speed. Mix in the remaining flour by hand or with dough hook. Mix with dough hook or knead by hand for five more minutes to form an elastic dough.

3. Cover the dough with the bowl and let it rest 5-10 minutes. Mix the filling ingredients together. Grease or spray a 9 X 13-inch pan.

4. Roll out the dough to 12-inches X 8-inches. Spread with the filling mixture to within 1- inch of one of the long edges. Moisten that long edge with water. Starting at the opposite edge, roll up, ending with the moistened edge. Pinch to seal seam. Cut into 12-15, 1 1/2 - inch slices and place in the pan with seam sides lightly touching another roll.

5. Cover pan with a piece of plastic wrap sprayed with pan release spray to avoid sticking to the rolls. Let rolls rise for 20 minutes. Preheat oven to 400° F.

6. Bake at 400° F. for 12 to 15 minutes.

7. Cool briefly on a wire rack, drizzle with icing if desired. Serve warm.
Makes 12-15 medium cinnamon rolls.

Nutrition Facts: One of 15 rolls (2.7 oz—75 g) provides: 210 Calories; Total fat, 5g; Saturated fat, 3g; Cholesterol, 13mg; Sodium, 210mg; Potassium, 53mg; Total carbohydrate, 37g; Sugars, 13g; Dietary fiber, 1g; Protein, 4g; Folate, 66mcg; Vitamin A, 4%; Vitamin C, 0%; Calcium, 2%; Iron, 10%