A new twist for Sloppy Joes!

For a 9″ x 13″ pan size 

(For 8″ x 8″ pan size divide quantities in half including the cornbread)

Ingredients:

2 lbs lean ground beef

1 c. Chopped onion

2 cans (15oz) tomato sauce

2 TBSP brown sugar

4 tsp Worchestershire sauce

2 tsp yellow mustard

1 pkg Sturdiwheat Corn Bread mix

Directions:

Preheat oven to 350°.  In Skillet cook ground beef and onion over medium-high heat, stirring occasionally, until thoroughly cooked. 

Stir in tomato sauce, brown sugar, worchestershire sauce and mustard. Cook for 3 min or until simmering.

Prepare Sturdiwheat cornbread according to package (just add water and butter or oil).

Pour hot sloppy joe mixture into baking pan and immediately spoon corn bread mixture over the top.

Bake 25 to 35 min until a toothpick inserted into the center of topping comes out clean.

Enjoy!

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.

Oh my! Add Water.  Fry.  Flip.  Guild the Lily.

Then Enjoy!  These Buckwheat Pancakes are incredible.

I added crushed walnuts to the batter.  On top — butter, walnuts, syrup.  What could be easier?  Add anything you want to this mix and tell them “It’s my own recipe!” Make it your own.  Then get ready for the red carpet.

You will be the star of breakfast.

Isn’t it nice to be appreciated?

These are just as tasty as they are cute!  I wanted to find another use for my aebleskiver iron and these turned out to be a family favorite.

Recipe:

1 Bag Midwestern Corn bread

1/2 cup chopped Chives

1 cup 1/4 inch to 1/2 inch sharp cheddar cheese cubes

Directions:

Prepare cornbread batter as directed and add the chives.  Over medium heat either spray aebleskiver iron with nonstick cooking spray or put a dab of butter in each basin.  Fill each basin 1/3 full with corn bread mixture about then place a cube of cheese in the center of each and then top with just enough corn bread mixture to cover the cheese.  Then when edges are brown and bubbling, flip over with wooden chopsticks or something similar.  Cook for a minute or so longer on this side.  Repeat process until batter is all gone and enjoy!

Try these super easy popovers from Sturdiwheat!  Believe it or not these are also -Just Add Water-!  Anyone can make these and they will most definetly impress your guests with their beautiful shape, delicate center, and great taste.

Preheat your oven, add the water, grease the pan, bake and voilà!

Click here to order for your next dinner party.

Hey Hot Cakes!

I spent a long weekend “up north” at a 50th Class Reunion.  Stayed with my sister and her husband for a few days.  The reunion was great.  Getting reaquainted with long lost classmates was an absolute delight. 

Eating at TootSweet’s is also a treat!  She pulled out the Sturdiwheat Midwest Corn Bread and worked some additional magic. 

She added whole kernal corn off the cob (freshly picked) – Make sure it is relatively dry when adding it to the Sturdiwheat mix.  Then a good portion of onion and jalepeno, both diced.  The rest of the recipe is the same as on the package directions. 

What a great summer breakfast this made on the deck.  Cornbread, melon, cheese, and deviled eggs.  Birds singing and flitting around.  Chipmunks hoping for some dropped cornbread.  Hummingbirds a bit put out because we are eating too close to their feeder.  And us.  Enjoying the day and the beautiful morning, natural backyard and breakfast, thanks to TootsSweet and Sturdiwheat.

Give this addition to Midwest Corn Bread a try.  You will enjoy both the cornbread and the compliments.

Thanks again, TootsSweet!  And Sturdiwheat!

Don’t forget the Sturdiwheat Cornbread Mix also comes in Lemon and Orange. Again – Sturdiwheat – Helping you look great in the kitchen.

Hey Hot Cakes!

Just returned from a 50th birthday celebration at Two Bear Farm in Ohio.  Gail and Scott (birthday boy) had 200 guests for the celebration.  And served breakfast for two days to 30 people.  (And lunch, and dinner.) The breakfast hit?  Sturdiwheat Almond Pecan Walnut Pancakes.  Also omlettes for the whole group!  He prepared them on an outdoor griddle.  Soooooo good!  Everyone loved the pancakes for sure.  Kids and Adults – Pancakes are a favorite. (And I must say the other food was great too.)

There is something special about waking up on the farm and smelling bacon and breakfast filling the air. It was a great weekend, filled with food and friends.  And Sturdiwheat played its part.  What could be easier than Sturdiwheat if preparing pancakes for 30?  And come to think of it, what could be easier than Sturdiwheat if preparing pancakes for 2 or 4 or 6?  Just add water!  It actually IS that simple.

Scott loves cooking for his guests, and he surely has it all in hand for large numbers of guests.  Large flat griddle outside . . . Large Grill outside . . . and has honed the way to make it easier.  Including Sturdiwheat.  Check out the other great products too!

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.

Why not start your week with a simple but delicious summer combination. Fruit, Cheese, and Baguette Tray. With a nice glass of wine. Don’t make it complicated. Choose some fruit that is easy to eat. Cherries, grapes, melon and/or strawberries. These are so easy to wash/clean and put out on your tray. Add some cheese. Choose a soft cheese like Brie, a hard sharp cheese like Cheddar or Gruyere, and a pungent blue or gorgonzola. Leave them in large pieces with implements for guests or cut them up as you want. Some picks might be supplied for eating.

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!

www.sturdiwheat.com

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 recipe 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.

This is a very easy dish to make and will help keep your kitchen cool this summer since the use of your oven is not required.  Here is what you will need:

• 1 bag of Sturdiwheat Shortcake Mix
  
• 4 c. fresh blueberries
• 1 c. water
• 3/4 c. sugar

Step 1.  Pick through blueberries and remove any shriveled or mushy berries.

Step 2.  Combine blueberries, sugar, and water in a sauce pan and bring to a boil, then simmer uncovered for 20 minutes.

Step 3.  Just before the 20 minutes is up add the melted butter and water to the shortcake mix as directed on the bag and scoop the shortcake batter into the blueberry mixture about 1/4 to 1/3 cup at a time.

Step 4.  Cover sauce pan and let simmer another 20 minutes.  Then remove from heat and serve warm.

Additional serving suggestions:

• Add 2 tbsp. orange zest to shortcake batter for an added citrus flavor
• Very nice a la mode!