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

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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!  Read more

Roast Pork Loin with McIntosh Sturdiwheat Stuffing

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

This sandwich makes a great summertime lunch.  It’s light, it’s cold and it’s fresh. 

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These tastey citrus muffins can be for a breakfast on the go or a treat any time of day.

You will need:  

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The Wall Street Journal Test Kitchen tested 5 bread machines this February.  See the article here. 

They tested our favorite bread machine from Zojirushi and it got pretty good reviews.  The only cons they pointed out were its price, and complicated manual.  It is more expensive than many other models, but you get what you pay for with the Zojirushi.  It is beautifully built, solid, and the only machine on the market that produces a traditional long loaf  with a full length crown instead of a tall tower of bread with a small crown.  The WSJ also mentioned how quite it is.  This is a very important point.  Many bread machines will send you running into the kitchen to see what fell off the counter!

And YOU just add water.

Healthy with that natural goodness you expect from Sturdiwheat.

This is not like any other Focaccia you have tried!  The color and texture are so great – The flavor earthy and just a bit sweet.  It is a hearty bread. Read more

Searching for that perfect cornbread.

I admit – having an iPad in the kitchen is wonderful. It is so handy for finding ideas and recipes.  And having thousands of recipes available through the Internet is a great way to find recipes that are new and even some that give us a new twist on our favorites. Google is your kitchen friend!  I Googled “cornbread recipe” and received “about” 1,100,000 hits in less than two-tenths of a second.  Now THAT is too many for me — so what’s next?

Where does one go for perfect cornbread?  How about Sturdiwheat? Oh – you thought that Sturdiwheat only had dynamite pancakes and awesome bread? Look behind Door Three!  This cornbread is excellent.  Moist.  Flavorful.  And as always, Sturdiwheat has made your kitchen an easier and more pleasant place to be.

With Sturdiwheat, of course, you can always just add water (and in this case some melted butter) and that’s it.  Or – you can try some new tricks of your own.  This time I used the Lemon Corn Bread.  And added some frozen blueberries.

Follow the simple instructions on the package.  When the batter is ready, spoon half of it into the bottom of the 8″ x 8″ pan.  Sprinkle a cup of fresh or frozen (thawed) blueberries on the batter.  Top with the remaining batter.  Baking may take an additional 5 minutes because of the moisture in the blueberries.  The cornbread is done when a toothpick inserted in the center comes out dry.

The light lemon flavor and the blueberries combine for an excellent result. Use it for brunch, for breakfast, for a mid-day snack, or for an addition to an appetizer table.  It didn’t stay around for long.  Color this Lemon-Blueberry Cornbread GONE!

Enjoy.

Sturdiwheat.  As always – Putting a smile on your kitchen time.

What can’t one do with this Sturdiwheat Baguette mix?

This takes a bit longer than the regular Sturdiwheat mix, but it is sooooooo worth it.

To start, dissolve yeast packet contents in 2.25 C warm water.  Add 1.5 C of the mix and stir until smooth.  Cover and let this sponge cure for up to 24 hours. If cured in the refrigerator, bring to room temperature for 1 hour before using.

When the sponge is ready, add the remaining contents of the Sturdiwheat bag to the sponge and mix thoroughly until smooth. Read more

Natural and Healthy!

Sturdiwheat Focaccia / Snack Bread Mix is a wonderfully surprising and pleasant change from what we often consider Focaccia.  It is filled with healthy grains and steps up a BLT and other sandwiches beautifully. It has a great robust earthy flavor from the grains and you can truly taste this bread – whether it is on a delicate veggie sandwich on a mighty sandwich with intense meaty and flavorful fillings.

As an appetizer bread with cheeses it is a special treat for your guests – or even just for you and yours while waiting for dinner in the evening – or for a snack whenever!

For this baking session I added fresh rosemary to the top.  As you can see, it looks delicious and tastes equally as nice!  Use the package instructions – just be sure you let it rise in the pan before baking.  About an hour is good until it doubles in size.  You do want to let it rise in the pan because with the thinness of the bread, it doesn’t get a long time in the oven to rise.

I will report on my next experiment with some other toppings.  I am expecting similar results.

Oh – I used a pizza pan from a local take it/bake it outlet (pizza came in it and I just re-used it), and it made a great undercrust on this bread.  But you can use any metal pan.

This is such a great bread.  And Sturdiwheat, as always, is making your life in the kitchen easier.  Enjoy!