Let’s join with the French this week in the celebration of Bastille Day! And why not do it with enjoyment of some French Food! Check here on The Grain Bin this week for treats from across the Atlantic. Make Bastille a week of French Food..jpg)
For the wine, please make it a favorite of yours. If there are enough guests, you may want more than one variety. If the gathering is more intimate, choose a favorite and go with that.
And finally – That wonderful French Baguette. Baked in your own oven. It’s available from Sturdiwheat and is as easy as the rest of this simple service. You can’t do better than this bread for your guests. And it is so easy to make. As with most Sturdiwheat products. Just add water. You will be an artisan baker with everyone enjoying this very special treat without having to travel to France. You might have guests just tear off pieces of the bread, or you could slice it in diagonal pieces to be enjoyed with the fruit and cheese. You might put out some unsalted butter for those who desire it. Your 
choice.
You can form these loaves so easily and bake them just before serving. Or you can bake it early and serve at room temperature. But think about it – that smell of fresh bread in the oven for your guests. What an added indulgence!
Enjoy the tray – Sip a favorite wine – and savor this warm, delicious baguette. It makes me hungry!
Quiche Lorraine and Sturdiwheat Baguette Slices. Perfect! 
Easy Easy Easy. Eating should be a joy and preparation should be pleasant! The Sturdiwheat Baguette mix couldn’t be easier. Just add water and you have that perfect baguette.
The Quiche Lorraine? Bacon, Swiss Cheese, Onion, Milk, Eggs, Salt, Pepper, Cayenne. And you may make your own crust or use a prepared crust from the supermarket. Try this reci
pe for Quiche Lorraine. If you want to free yourself up in the morning, mix the custard the night before. Bake in a tart pan or regular pie pan.
Serve for brunch, lunch or dinner. For brunch and lunch, serve with Sturdiwheat Baguettes served with your favorite spreads – Orange marmalade, fresh strawberry preserves, peach marmalade, or whatever you have on hand.
For a light and delicious dinner serve with a nice fresh salad laced with lemon juice, 
olive oil, salt and pepper, (or your favorite French vinaigrette) and fresh warm Sturdiwheat baguettes and butter. So quick. So easy. So delicious. So you.
Sturdiwheat. Light on the effort / Heavy on the compliments.
Ah! Now isn’t that something that everyone loves?
Great French toast requires little. And most of us have made it successfully. It requires great bread like the Sturdiwheat baguette and a flavored custard. You must have great bread to make great French toast. If you haven’t tried the Sturdiwheat baguette mix, PLEASE do so. It is a great product. If you are planning ahead and if the bread is very fresh, slice diagonally (3/4 – 1 1/2 inch your choice) and let it air dry overnight. Make a custard – of your favorite flavor. (Try 1 cup half and half, 3 eggs, a bit of salt, 1/2 tsp each vanilla and orange extract. If you don’t have orange extract, substitute 1 T orange juice concentrate.) I love this combination of vanilla and orange. Remember the Dreamsicle? Creamsicle? Yep! There you have it. This will please your family and friends. Oooos and Ahhhhhs will be sung around the table. Dip each side of the Sturdiwheat slices into the custard for 30 seconds each side. Set aside and let rest for a few minutes.
At this point you may fry it as usual. But Hey! 
Who wants to be frying loads of French Toast when everyone is waiting. Bake it. Preheat the oven to 375 degrees – Butter a baking sheet. Put the slices on the baking sheet and Bake for 45 minutes or until it is browned to your liking. The toast will be puffy when you remove it from the oven, but will flatten shortly.
Make it extra special. Serve with your favorite creative accompaniments.
Oh yes – For a really easy morning, make the custard the night before.
Sturdiwheat – Helping make you the star in the kitchen.
Brunch, Lunch, or Dinner entree. Chicken, Mushroom, Seafood. 
Take your pick.
For these entrees, put a small amount of filling on a crêpe. Roll it or fold it. Place them in a baking dish with a small amount of sauce over the top. They are ready to warm for your entree. Again, Sturdiwheat has made the crêpes a breeze. And they are so good. For any recipe you find on the Internet, simply use the easy mix from Sturdiwheat for the crêpes part of the recipe.
For chicken recipes, make it simple by using a rotisserie chicken 
from the supermarket. For the seafood, make it easy by selecting cooked shrimp or crab (or both). Google found so many recipes. Search for your preferred ingredients. It only involves making a bit of sauce for the filling and the top and that’s it. Include your salad with a light vinaigrette or green vegetable like asparagus or broccoli and this is going to be a hit.
Sturdiwheat – Helping to make you the chef in your kitchen.
Some Google recipe results: Chanticleer Chicken and Mushroom Seafood Seafood Mushroom Or easily find your own.
Enjoy your success with this great make-ahead entree. And if you want to serve some bread with this entree, don’t forget that perfect and authentic French baguette from Strudiwheat. Yum.
So many French foods and so little time to get through them.
But the Crêpe is so versatile. Pancakes and flat bread are part of every culture and are used for breakfast, lunch, and dinner.
Don’t fret if you are unfamiliar with making crêpes. Sturdiwheat has taken the mystery out of it with a perfect mix. Short on time? Just add water to Sturdiwheat Crêpe Mix, take out a frying pan and you will have your crepes in no time. Then the breakfast fun starts.
For breakfast, mix some fresh strawberries or blueberries with a bit of sugar and let it sit for 30 minutes. Make the crêpes. Put a bit of the sugared fruit on a crêpe and roll it, or fold it into quarters. Top with some powdered sugar, whipped 
cream, sour cream, yogurt, or crème fresh, and garnish with a couple of blueberries or strawberries.
Or place a bit of whipped cream, sour cream, or yogurt inside the crepe before folding. Top with your favorite preserves or syrup and enjoy. Or simply roll and top with butter and syrup.
Or – Be creative and enjoy. Lemon Curd. Bananas. Cherries. Chocolate. Raspberries. Cooked apples and cinnamon. Orange. Marmalade. Peaches. Again, as with all of your cooking – Keep it simple. Use what you have in the house. Sturdiwheat has started the great European breakfast for you with the perfect crêpe mix. And they are so yummy. Order this time-saving and easy mix today. And celebrate with the French this week for Bastille Day.
Bon Appétit!
Sturdiwheat – Easily your friend in the kitchen.
I know we think of French Onion Soup when we connect soup and France. But it is summer. Why not try a cold soup that is often attributed to the French. Vichyssoise is actually a soup created by a French chef from the Ritz-Carlton in New York in the early 20th century. The ingredients are leeks, potatoes, cream, and chicken stock. Here is Chef Diat’s recipe from the Ritz-Carlton. There are many variations on that soup today.
Chef Diat based his recipe on his childhood memories of his mother’s chilled Leek and Potato Soup. Here is a recipe from Julia Child for that Leek and Potato Soup. Either one will be a true delight on a hot summer day in mid-July.
Now – to really enjoy that soup, don’t forget the baguette. Is any soup truly complete without bread? Sturdiwheat has it! Just add 
water. Easy. Healthy. Natural. There is nothing better than the aroma of that fresh bread baking in your home. And you can be that Master Baker with this baguette mix from Sturdiwheat. Go for it. You won’t be disappointed. And the French will think you are one of them! How’s that for a bonus!
Good Morning, Hot Cakes!
At the cabin – For a week we concentrated on nature, walking, fixing, building, cutting firewood, and eating. Please don’t misunderstand. Perhaps eating should not be last on the list because it was surely always on our minds. On this day our dinner was Salmon grilled and smoked over a wood fire, Pasta with uncooked fresh tomato sauce, wood-fire grilled asparagus, and that great Sturdiwheat Focaccia Snack Bread. Interestingly, EVERY day the question was asked “Are we having bread?” They wanted to be sure that the cook/baker did not forget to include the Sturdiwheat.
They had, of course, become acquainted and had acquired a taste (or a slight addiction) for Sturdiwheat, whethere it was a Sturdiwheat Baguette, Sturdiwheat Pancakes, Sturdiwheat Limpa Rye, or this wonderful Italian Snack Bread mix. Actually we made this in two pans. Had one pan that evening, and the other warmed so beautifully in the oven the next evening for snacks! Sturdiwheat, thank you!
And it was easy to accommodate! Sturdiwheat is so easy to prepare. But in addition it is simply and wonderfully delicious. You couldn’t ask for a better friend in the kitchen or at the cabin.
Of course one day I was required to make “Mabel’s Buns” – which would be my mother’s famous (in our family) buns and caramel rolls. Other than this requirement, we depended on Sturdiwheat.
Yep it’s true! French Buns for German Sausage! Courtesy of Sturdiwheat.
The mountains near Anaconda are beautiful. Clear Creek running swiftly down the mountain within 25 feet of the cabin gave us a constant sound of nature and was enjoyed by all. Clear Creek is about the width of a large car, is spring fed from the lakes above it, was augmented with some snow melt, and was an incredible sight. The creek itself was the subject of dozens of photos – it’s hard to resist taking photos of it. Can you say “TOO MANY”? Will post some here later.
Today I want to tell you about the Sturdiwheat French Baguette Mix. Outstanding! On our first night in the cabin, we had Montana Beef Steak (yes, it must be upper case when speaking of Montana Steak), Minnesota wild rice, salad with lemon/olive oil dressing, and a SW French Baguette. Everything was a hit. Believe it when Sturdiwheat says it is easy! Wow!
Because the instructions said it could rise for up to 24 hours, I took just 1/3 of the risen dough and made a baguette for dinner. Left the remainder of the dough in the bowl, covered. The next day for lunch we had brats. I took 1/3 of the risen dough (by this time it had been rising for nearly 24 hours) and made some brat buns. How’s that for a German / French combination? YUMMY!
That afternoon the remaining risen dough was used for another baguette! We had FRESH BREAD for sure! That’s the way we love it.
The brat buns were really great. You can do anything with this Sturdiwheat mix. Don’t be afraid to try something new. It is a great dough, and well worth the experiment.
Hey Hot Cakes! That was great Minnesota weekend. 
Getting all ready here for a journey by train from Minnesota to Montana. My older brother and I are hopping the rails to Anaconda, Montana to spend the week in the semi-wilderness with my younger brother at the cabin he and his family have been building. We will be reminiscing, enjoying the fresh air, reading on the front porch, and relaxing, relaxing, relaxing.
The mountain cabin isn’t quite finished (notice the upper window), so we will do a bit of carpentry to help get that on the way to completion. He and his wife are installing the kitchen before we arrive. YES!!! And doing some of the finishing work inside. Carpentry is not my strong suit, so maybe I can bring them a beer when the jobs are done.
My family loves food! So the menu is nearly complete. Soups (still a little cool on the mountain). Grilled dinners over wood fires. Lasagna. Brats (that’s sausage, not children). Hearty camp breakfasts. Sturdiwheat Buckwheat Pancakes. Sturdiwheat Cornbread. Sturdiwheat Shortcake. Sturdiwheat Original Pancakes. Sturdiwheat Hot Cereal. Sturdiwheat Whole Wheat Bread. Baguettes. And of course Sturdiwheat Coating Mix for the trout that will be jumping out of the mountain stream. We are really trying to make this as easy as possible so there is more time to just be. So thank you, Sturdiwheat! (But of course cooking is always a time to enjoy one another. The kitchen is the gathering place.)
In addition to the carpentry, we will spend some time hiking up the mountain to the lakes, eating (of course), enjoying the mountain views, and searching for those trout spots along the stream. (They will fish – I will apply the Sturdiwheat coating.)
Looking forward to the adventure and the great food. I am suddenly reminded of the names my Uncle had for us. (I capitalize “Uncle” because that is what his name was to us.) Chuck the Buck, Curt the Burt, and Gar the Bear. Now if that doesn’t make much sense to you, welcome to the family. (What on earth is a Burt? When I was a lad, I really didn’t question it.)
Hi Sturdiwheat!
Flap Jack here. I am wondering –
What is “Short” about Shortcake?
And – while your at it, is there a Longcake? Tallcake? Neverendingcake?