This egg bake is perfect for an early meal as you can make it the day before.

When you get home from work pop it in the oven for 1 hour while you are helping the kids with homework.

3 Cups cubed cooked Ham

1/2 lb Cheddar or American Cheese grated

3 Cups cubed French bread or Baguette bread (any left over bread works great also)

3 TBLS melted Butter

3 TBLS  Flour

1 tsp Dry Mustard

4 Eggs

3 Cups Milk

Greased 9 x 13 pan

Layer ham, cheese and bread. Drizzle melted butter over bread. Combine flour and dry mustard and sprinkle on top. Beat eggs, add milk and pour over all in pan. Cover and refrigerate overnight or at least 4 hrs. Preheat oven to 350 degrees and bake uncovered for 1 hr.

Serve warm with your favorite fruit on the side! Refrigerate leftovers and reheat for any meal.

“Uff Da“… is… walking downtown and wondering what you wanted!

“Uff Da“…is…trying to pour two buckets of water into one bucket!

“Uff Da”…is… forgetting your mother-in-law’s first name.

We have discovered Uffda chips?  The perfect little gift for any “Uff Da” moment.

Sturdiwheat has found this great little snack that’ll make you laugh too. Light and crispy little wafers with just the right amount of sugar and cinnamon.

  Made from real potatoes, flour, vegetable oil, salt, sugar & cinnamon. “Uff Da” … they are delicious.

Ingredients

1 Bag Sturdiwheat Sweet Cardamom Bread Mix

1 Egg

1 c. candied or dried fruits and nuts

Glaze:

1 c. powdered sugar

2 to 3 Tbsp heavy cream or milk

1/2 tsp almond or vanilla extract

Directions

Follow directions on back of Sweet Cardamom bag with these exceptions:

1. Mix 1 egg and lukewarm water to make the 1 1/4 c. of liquid called for on package.

2. Add 1 cup of finely cut up candied or dried fruit ornuts halfway through the bread machine knead cycle or during step 2 of the conventional oven directions on the bag.

3. For best results, with most bread machines, use the dark crust setting.

4. When bread is cool, blend glaze ingredients and spread over bread.

Win a Zojirushi griddle plus delicious, healthy Sturdiwheat mixes.

Tell us about your Peach Favorite!

Enter by August 29, 2012!

 

A peach is many things . . . A friend, a helpful neighbor, a positive acquaintance. Yes, how many times have we heard “She’s a peach!”.

But . . . It is also a mouth-watering fruit. Whether it is peeled and eaten (with that wonderful juice dripping just a bit), used for smoothies or margaritas, or used with a great Sturdiwheat Mix, the peach is superb. The incredible, edible peach.

Does this photo make your mouth water? Can you smell that delicious aroma? Tell us about what you would do with the peaches and Sturdiwheat.

How would you use peaches with a favorite Sturdiwheat Mix?

Be creative. Enjoy both the Sturdiwheat and the peaches.  Impress your friends. Send us your ideas, your recipe success!  We will be giving away a Zojirushi griddle, and 3 bags of your favorite Sturdiwheat mix. Entries for this peach of a project are due by August 29, 2012.

 

This is an incredible griddle.  Our favorite.  Zojirushi Gourmet Sizzler.

Send us your best idea / recipe.  Your recipe could end up on our recipe page!  YOU could end up with a new Zojirushi!

Winner will be chosen at random from the best ideas / recipes submitted.

 

 

 

Find all of our quality mixes here: www.sturdiwheat.com.

Sturdiwheat - Making life easy in the kitchen.  Making you the peach!

So healthy! So easy! So incredibly delicious!

Can’t you smell those peaches? MMMMM…

Let us hear from you.

Click on “comment” below to tell us about your delicious journey with Sturdiwheat. A photo of your creation would be great – Email the photo to pancakes@sturdiwheat.com and indicate the comment to which it is connected, and we will post it on our blog.

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

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

Read more

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!