Tag Archives

Tag Archives | sharon davis

What’s Abby Baking for Whole Day for Whole Grain?

What’s Abby Baking for Whole Day for Whole Grain?

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 […]

Read More
Bake and Take Everyday!

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 […]

Read More
Baker Bettie Bakes Up Sticky Buns

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 […]

Read More
Baking Traditions May Require Chocolate

Baking Traditions May Require Chocolate

Week Three of Bake for Family Fun Month Baking traditions in our lives last a lifetime. Whether for birthdays, weekly meals or special holidays baked goods speak volumes.  For our family, chocolate’s the ingredient tradition that makes any time together a celebration! Chocolate chips, cocoa, baking chocolate, chocolate frosting…all were a luxury in our home […]

Read More
Starting to Bake is all about Mis en Place!

Starting to Bake is all about Mis en Place!

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 […]

Read More
What’s Your Signature Bread?

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 […]

Read More
Inquiring Minds Want to Know...Can I Make Flour Safe to Eat in My Home Oven?

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 […]

Read More
Fun Paintbrush Cookies

Fun Paintbrush Cookies

Kids of all ages, from 3 to 103, will love these fun & tasty Paintbrush cookies! Blend the art and science of baking with your creative side. Try mixing and matching with different cookie cutter shapes and a rainbow of food coloring. Ingredient List COOKIES: 2 ¼ cups sifted all-purpose flour, plus extra for dusting […]

Read More
Baker's Spotlight: Grandma Cooper's Basic Pie Crust

Baker’s Spotlight: Grandma Cooper’s Basic Pie Crust

It’s the perfect time to Spotlight home baker Gail Ellis, a Communications Specialist with the Oklahoma State University Extension. We met Gail this summer through her feature article Baking Surges with a Renewed Sense of Home, and the Oklahoma Wheat Commission and HBA workshops held virtually and in person.  We learned Gail is a wannabe-pie-baker!   […]

Read More
Baker's Spotlight: Chillicothe High School Bakers Test Mug Muffins for Baking Food Safety

Baker’s Spotlight: Chillicothe High School Bakers Test Mug Muffins for Baking Food Safety

Chillicothe, MO is known as the town where sliced bread was invented!  Recently the Chillicothe Missouri High School Family & Consumer Sciences bakers honed in on another national challenge!  Americans LOVE mug cakes, muffins and meals. But  when are they “done” and safe to eat instead of gooey or half-raw?  “We’ve learned flour is a […]

Read More