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!

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.

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.

You can bake this in a sided cookie sheet to contain the shape – or you can bake it in free form as I did on a flat pan.  Actually I use a silicon baking sheet and minimize the cleanup.

The addition of the toppings really made this bread a wonderful part of the meal.  And the aroma of onions and peppers sauteing is great for the kitchen.

Follow the directions on the package. While it is rising, saute sliced onion and sliced sweet red pepper in a bit of olive oil until it is soft.

When ready to bake, put the onions and red peppers on top of the focaccia along with other herbs.  I used sliced garlic (see it in the second photo?) And some thing slices of fresh basil.

Finally I topped it with the olive oil and sea salt that Sturdiwheat supplied.  I also added some larger crystals of sea salt that I had in the house . . . . and found that the balance between the slightly sweet Focaccia and the salt was very good!  Try out something new!

Top it with:  Sage? Rosemary? Parmesan? Tomatoes?  Marjoram? How about Scarborough Fair Herbs of Parsley, Sage, Rosemary and Thyme?

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.

Click image for larger photo.

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.  The dough will be wet and very pliable.  This is OK.  This is a wet dough.

Transfer the dough to a bowl lightly coated with olive oil or nonstick spray.  (When working with this dough, put a bit of olive oil on your hands to prevent sticking.) Cover and let rise until doubled in size, about 1.5 to 2 hours.

Drizzle some olive oil in a 9 x 13″ pan, smear your hands in it and coat the sides of the pan.  Press the dough evenly into the pan. (It will go into the corners with the rise.) Cover and let rise until doubled – about an hour.  It is important to let this rise fully before putting it in the oven because of the high temperature and fast baking time.  There is not much time in the oven for the focaccia to rise.

Before baking, top the focaccia with any number of goodies.  I like rosemary.  If you use fresh rosemary, blanch it quickly so it retains its color during baking.  I also like sautéed onion and sweet peppers.  To prepare them, slice onion and peppers thinly and sauté in a bit of olive oil until they are softened.  Or leave it plain!  It is great any way you bake it.

Preheat the oven to 400 degrees F.

Click image for larger photo.

When the focaccia is ready to bake, brush the top somewhat generously with olive oil.  Sprinkle your favorite topping and then press your fingers or a wooden spoon into the top to make indentations in the bread.  Not too many.  This will give that authentic appearance.  You may be pressing some of the topping into the bread, and this is OK. Sprinkle with a bit of sea salt (if you have it) or table salt.

Bake until golden brown and the sides pull away a bit from the pan.  25-30 minutes.  Transfer the bread to a cooling rack.

Click for larger image.

Enjoy this bread warm or at room temperature.  Cut it in squares and then horizontally for sandwiches.  Cut it in strips for snacks.  Enjoy it with soup, salad, dinner.  Enjoy it with appetizers.

Especially, enjoy the compliments.  It tastes as good as it looks! I love trying new things with this Sturdiwheat mix.  Go ahead.  Be creative.  Enjoy!

Sturdiwheat – Making you look good! Always!

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!

This Cornbread Mix is so easy.

Measure water and melted butter.

Mix.

Into the pan.  Into the oven.

Enjoy

And it comes out of the pan without even greasing the pan.

When putting the batter into the pan, put 1/2 on the batter in – - sprinkle with a cup of  blueberries – - cover with the rest of the batter.  YUM!

I used frozen blueberries from last summer and they worked perfectly.

Sturdiwheat Cornbread Mix.  Making your life easier.

1st Place and $100 goes to Rick

Tie for 2nd Place and $50 goes to Julie

Tie for 2nd Place and $50 goes to Christy

3rd Place and $25 goes to Tianna