Yes it’s true, Sturdiwheat now has fresh frozen lingonberries!

They are on our website here for sale or you can call us direct at 1-800-201-9650.

Enjoy!

Lingonberries have an interesting history and recently Dr. Oz pointed out their amazing health benefits making them the newest Superfruit.

Click here to learn more.

Click here to order. FREE SHIPPING on 6 or more!

Skill Level: 1

Prep Time:  2 minutes

Cook Time:  2-4 minutes/waffle

Ingredients

1 cup Almond Pecan Pancake and Waffle Mix

1/3 cup pumpkin pie mix (we used Libbys Easy Pumpkin Pie Mix in a can which includes all spices sugar)

2/3 cup water

1 Tablespoon oil

Directions

Mix all ingredients in a bowl, pour into your waffle maker and cook until crisp on the outside (2 to 4 minutes for most waffle makers).

Can also be made as pancakes (cook in a skillet for 2 minutes on each side).

Skill Level: 2

Time: 30 minutes

Developed by Natural Food Chef, Linda Harding

Ingredients:

4 boneless, skinless chicken breasts

3 tablespoons coarse ground mustard

½ cup Sturdiwheat  10,000 Lakes Fish Coating, Lemon

3 tablespoons cooking oil

1 cup chicken stock

Salt & pepper to taste (optional)

3 tablespoons Felix Lingonberries

2 tablespoons butter

 Directions:

Preheat oven to 350.

Coat chicken with mustard, roll in fish coating, press firmly to adhere. Heat oil in large sauté pan over medium low heat. Cook chicken until golden brown, gently turn with spatula; brown on other side. Remove chicken to baking sheet; place in oven and cook until internal temperature reaches 165 (about 15 minutes).

Meanwhile, on low heat, add stock to sauté pan used for browning chicken; stir to deglaze pan. Strain stock to remove any particles; return to pan. Season with salt and pepper if desired. Add lingonberries and butter.*

 Serve chicken breast topped with lingonberry sauce.

Skill Level -2

Time: 20 minutes

Developed by Natural Food Chef, Linda Harding

Ingredients:

2 tablespoons cooking oil, divided

1 pork tenderloin (about 1 pound), cut in half

Salt & freshly ground pepper to taste

2 tablespoons butter, divided

3 tablespoons minced onion

2 teaspoons green peppercorns in brine, rinsed

1 tablespoon lemon juice

3 tablespoons Felix Wild Natural Lingonberries

1/3 cup chicken stock

Directions:

Preheat oven to 350 degrees Fahrenheit.

Lightly coat tenderloin with oil, season with salt and pepper. Heat remaining cooking oil in sauté pan or skillet over medium high heat. Pan sear pork tenderloin until browned on all sides. Remove pork to baking dish; place in preheated oven, cook 10 minutes, or until internal temperature reaches 135 degrees. Meanwhile, turn heat to low under sauté pan that pork was cooked in. Add 1 tablespoon butter, onion and peppercorns; stir until combined. Cook 1-2 minutes, until onion is transparent. Add lemon juice, lingonberries and stock; cook 2-3 minutes stirring often, until stock is reduced by half. Add remaining 1 tablespoon butter; stir to combine. Remove pork from oven; return pork and any cooking juices to sauce pan. Turn pork in sauce to coat well. Slice pork and serve with sauce.

Skill Level 1

Time: 3 minute prep, 30 minute bake

Ingredients:

1/2 cup craisins

1 bag Sturdiwheat Lemon Corn Bread

1/4 cup butter

1 1/4 cup water

Directions:

Preheat oven to 350°.

Mix butter, water, and craisins with contents of Sturdiwheat Lemon Corn Bread mix.

Spoon into 8 x 8 ungreased pan.  Bake uncovered for 30 minutes.

Skill Level 2 (based on 1-3, 1 being the easiest)

Time:  25 minutes for sauce, 15 minutes for crepes

For the crepes:

1/2 cup Sturdiwheat Crepe Mix

3/4 cup watr

1/2 teaspoon dried thyme, or substitute 1 teaspoon finely minced fresh

Freshly ground black pepper (optional)

In a medium bowl, whisk together crepe mix with water.  Add herbs and pepper, if desired.  Cook crepes according to package directions.  Makes 4 crepes.

For the filling:

2 tablespoons butter

1/2 cup minced shallot

1/2 cup dry sherry

4 cups wild mushrooms, cleaned and sliced

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 cup heavy cream

1 teaspoon dried thyme, or substitute fresh, minced

In a large saute pan over medium high heat, melt butter.  Cool shallots until tender, about 1-2 minutes.  Remove pan from heat, add sherry , return to stove, cook 1-2 minutes.  Add mushrooms; cook 3-4 minutes.  Season with salt and pepper.  Add cream and 1 teaspoon thyme.  Bring to a boil, stirring constantly; reduce heat to a simmer; cook until sauce is reduced and slightly thickened (about 3-4 minutes).  Taste and adjust seasonings.

To assemble crepes:

Portion 3-4 tablespoons sauce mixture into each crepe, roll and arrange 2 crepes seam side down on each plate.  Top with remaining mushroom sauce.  Garnish with remaining thyme and freshly cracked black pepper.

Serves 2

Contest winning recipe submitted by:  Lenore Adams from Red Wing, MN 

Crust  and  Streusel:

  1  cup ( 2 sticks ) unsalted  butter—softened

  1 1/2  cups  firmly  packed  brown  sugar

  1 1/2  cups  Sturdiwheat  cereal

  2  cups  rolled  oats

  1  cup  flour

  2  teaspoons  baking  powder

  1  teaspoon  salt

1st Place and $100 went to Triple Berry Shortcake submitted by Diane from Ludington, MI. 

This recipe is uniquely simple yet colorful and packed with flavor.  We especially enjoyed the orange zest in the shortcakes–Nice touch Diane! 

 TRIPLE BERRY SHORTCAKE

One package Sturdiwheat shortcake mix

One orange

1 cup each: raspberries, blueberries, sliced strawberries

1/4 cup granulated sugar

1 cup heavy cream

1/2 cup sour cream

1/4 cup brown sugar

Prepare shortcake as directed on package, adding grated zest of one orange and make into six shortcakes. Allow shortcakes to cool to room temperature.

Place berries plus juice of one orange into a bowl and sprinkle with granulated sugar.

Whip heavy cream with sour cream until soft peaks form, gradually adding brown sugar.

To serve:

Split shortcakes and place on individual plates. Reserve a few berries for the top, and divide the rest onto the bottom half of the shortcakes. Spoon on half the cream, place tops on shortcakes and spoon on remaining cream. Garnish with remaining berries.

Serve at once.

Serves 6

Several other mouth watering recipes were enjoyed yesterday during the contest and we wanted to include 5 honorable mentions:

Morir Sonando Shortcake (“To Die While Dreaming”)

Submitted by Jessie in Galmouth, ME

Mango Madness Shortcake

Submitted by Jennifer

Grilled Fruit Shortcake

Submitted by Stephanie

Strawberry Cheesecake Trifle

Submitted by Shelly in Hermiston, OR

Roast Pork Loin with McIntosh Sturdiwheat Stuffing

Contest winning recipe submitted by:  Mary Leverette from Columbia, South Carolina

½ cup breadcrumbs

½ cup Sturdiwheat Original Cereal

¼ cup onion, finely diced

1 egg

1 McIntosh apple, peeled and diced (or any tart apple)

Salt and pepper to taste

1 1/2-pound pork loin

Sauce

¼ cup shallots, finely diced

3 tablespoons butter

1/2 cup red wine

Salt and pepper to taste

Heat oven to 400 degrees F. In a medium bowl, mix breadcrumbs, Sturdiwheat cereal, onion, egg, apple and salt and pepper. Open out pork loin or create a pocket and wrap around the filling. Tie in several places. Place on a small rack in a large seasoned skillet and roast for about 20-30 min. When the roast reaches an internal temperature of 155 degrees F., remove loin to a cutting board and allow it to rest for 10 minutes.  Prepare sauce by removing roasting rack and adding butter to the drippings in the skillet, sauté shallots, scraping up any brown bits for about 30 seconds. Add red wine and salt and pepper to taste.  Allow to reduce to ½ of volume. Slice pork loin and serve with sauce.  Serves 3-4.

Lemon  Orange Streusel  Bars 

Recipe submitted by:  Lenore Adams from Red Wing, MN

Crust  and  Streusel:

  1  cup ( 2 sticks ) unsalted  butter—softened

  1 1/2  cups  firmly  packed  brown  sugar

  1 1/2  cups  Sturdiwheat  cereal

  2  cups  rolled  oats

  1  cup  flour

  2  teaspoons  baking  powder

  1  teaspoon  salt 

Filling:

  1  14 ounce  can  SWEETENED  CONDENSED  MILK

  1/4  cup  fresh  lemon  juice  and   2  teaspoons  grated  lemon  peel

  1/4  cup  fresh  orange  juice  and  2  teaspoons  grated  orange  peel

Preheat  oven  to 350*  degrees

 Crust  and  streusel==Beat  together  butter  and  sugars  until  creamy.   Combine  cereal,  flour,  oats,  baking  powder,  and  salt.  Add  to  creamed  mixture.  Mix  until  crumbly.  Reserve  two  cups  for  the   streusel   topping  and  set  aside.  Press  remaining  mixture  onto  the  bottom  of  an  ungreased  13×9  inch  baking  pan.

 In  medium  bowl,  combine  filling  ingredients  and  mix  well.  Pour  filling  over  the  crust  and  spread  evenly.  Sprinkle  with  the  reserved  two  cups  streusel  mix  and  pat  down  gently.

 Bake  35 to  45  minutes  until  light  golden  brown.  Cool  completely.  Cut  into  bars.  Store  tightly  covered.      Makes  about  2 1/2  dozen  delicious  bars.