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.
A tangy compliment to your Easter Brunch!
Lemon Corn Bread with fresh frozen lingonberries!
1 1/4 - cup water
1/3- cup of butter melted
1 – pkg of Sturdiwheat Lemon Corn Bread Mix
1 – Cup of Fresh Frozen Lingonberries
Preheat oven to 350 degrees
In medium bowl layer water, melted butter, Sturdiwheat Cornbread Mix, and Fresh Frozen Lingonberries.
Mix gently and spoon into ungreased 8×8 baking pan.
Bake at 350 degrees for 30 minutes.
Let rest for 5 minutes before cutting and serving.
Serve warm with Sturdiwheat Maple Blend syrup, honey or butter.
Remember morning breakfast with your family?
Waking up to the aroma of sausage, fried eggs and pancakes .
A pat of real butter melting on top of a short stack of warm pancakes, the maple syrup dripping down the sides onto your plate, browned to perfection sausage patties ( with a little bit of that sweet maple syrup to dip them in) a little fresh fruit and a glass of fresh squeezed orange juice.
There was nothing like it!!!
Take some time for those special mornings and ENJOY a family breakfast.
If you love to entertain during the holidays you will love this!
Serve with Sturdiwheat Sweet Limpa Rye Bread…
It is easy, beautiful and tastes amazing!
You can make this a day or two ahead of time…keep in the refrigerator and it is ready when your guests arrive.
I doubled the recipe, formed it into a ball and then rolled it in chopped walnuts.
Garnish it with some dried cranberries, candied red & green cherries, parsley or chives. Read more
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.
Morning, Midday, Evening – Sturdiwheat
Enjoy great Sturdiwheat Products throughout the day. Sturdiwheat Mixes are so easy – As in just add water! And they make you the star of your kitchen.
For the breads, they all freeze beautifully. This is the best part of a busy holiday schedule. Go ahead – make them well in advance and freeze to further ease the preparations on your special days.
Try this – For Breakfast
Sturdiwheat Swedish Pancakes greet the morning with a burst of flavor. Enjoy with lingonberries (can be purchased on Sturdiwheat website) or with whipped cream and fresh fruit, or with butter and syrup. You choose. No matter what you choose, these will quickly become a favorite.
For Lunch – Two great suggestions. And clean-up is a snap!
Sandwiches. Enjoy that sandwich on this wonderful Sturdiwheat Limpa Rye. Dense. Brimming with flavor. Enjoy it with your ham, turkey or other favorite meat, along with lettuce and your favorite sandwich additions like cucumbers, roasted red bell peppers, and/or sprouts. Your favorite homemade (or not) cranberry relish would be a great addition to the turkey sandwich for a nice piece of variety. Oh yes, it’s good! Try it. Put all these ingredients on a tray and let them make their own. Don’t forget the mustard (try some special mustards) and mayo.
A light and casual “you pick it” lunch. Serve Julekake made from our Cardamom Bread Mix. This is SO good. Slightly sweet with that hint of cardamom, which is used the world over as a spice for both savory and sweet dishes. This tasty Sweet Cardamom Bread with the infusion of candied fruit is the perfect mid-day treat. The recipe is here. Like most Sturdiwheat products – Just add water. In this case, add the candied fruit also. (When freezing this treat, prepare and add the glaze when the bread has been removed from the freezer and is at room temperature.)
Spread the finished bread on a platter with light meats, cheeses and some grapes. Each can make his/her own plate.
For Dinner. Two ideas here too.
This is really something special. A Sturdiwheat Baguette – Or use the baguette mix and make epi-shaped loaves. Find out how by clicking here. These are great for conversation, and let each diner break off his/her own “piece” of the baguette. This mix is so outstanding. Perfect baguettes every time. These loaves were baked in my home and thoroughly enjoyed. I am never without the Sturdiwheat Baguette Mix. And just add water! This dough can be left to rise for 1 to 24 hours. The longer it rises, the more the flavor develops. Try it. You won’t be disappointed.
Hard Rolls. If you prefer individual rolls (and this is the perfect place to find them), look no further. The hard rolls made from this Sturdiwheat Baguette Mix are incredible. And as easy as making the baguette. Cutting the baguette for hard rolls is explained here. These hard rolls gain acclaim every time they are put on our table. It’s love of that most wonderful of breads. These also freeze beautifully.
A Mexican Breakfast for the Holidays
Sturdiwheat Corn Cakes - A great alternative for breakfast – And so flexible. Corn cakes with chili. Corn cakes for breakfast with maple syrup. Corn cakes with guacamole. Corn Cakes as a side with almost anything. But more on that later.
Today, please take a look at this incredible breakfast using Sturdiwheat Corn Cakes! Use it for the Holidays or whenever you feel like having a special treat.
You will need:
Sturdiwheat Corn Cake Mix / water
Corn (Fresh, Frozen, or Canned) (Use paper towels to dry the corn)
Sweet Red Pepper, Poblano Pepper (or regular green pepper) Medium Dice
Basted Eggs
Salsa (Homemade or purchased), Sour Cream
Prepare a cup (or two, depending on how many people you are serving) of Sturdiwheat Corn Cake Mix as directed on the package. Add corn and peppers. Let sit for several minutes. Fry the corn cakes as you would a regular pancake. Place in the oven to hold while the eggs are prepared.
Flip and finish the Corncake
Baste eggs (or scramble, or fry).
Place Corn Cakes on a plate with two eggs, and dress with sour cream and salsa. Serve with salt, pepper, and your favorite hot sauce.
Enjoy!
Our Midwest Corn Bread makes this an excellent addition to your holiday table. Or – Just your everyday side dish!
8 Cups cubed prepared corn bread – (Sturdiwheat Midwest Corn Bread Mix)
8 Tbls unsalted butter
2 Cups chopped onion
1 Cup chopped celery
1 Red bell pepper chopped
1 Green bell pepper chopped
2 Cloves minced garlic
1/4 – 1/2 cup Minced parsley
1 tsp Dried thyme or 1 Tbls Fresh minced
1 pound Cooked Breakfast Sausage
1/4 tsp red pepper
3/4 tsp salt
1/2 tsp pepper
1-3 to 1 Cup chicken stock
1-2 Large eggs beaten (optional)
Toast cubed corn bread in 400 degree oven until golden brown.
Heat butter and saute onions, celery, bell peppers and garlic.
Remove from heat and stir in parsley, sage, thyme, sausage, red pepper, salt and pepper.
Stir butter mixture into toasted corn bread and toss gently until well combined.
Stir in stock and eggs until lightly moist. May not have to use all of it.
Bake uncovered in large shallow baking dish @ 350 degrees until top has formed a crust and stuffing heated through. 30-40 minutes
Hey Readers -
We have a deal for you this month. We are looking for ideas that you have used with Sturdiwheat mixes. There are so many awesome, easy and delicious mixes from Sturdiwheat.
Win 6 bags of your favorite Sturdiwheat Mixes . . . .
Mix or match! Your choice.
Fruit Season – a taste of heaven!
Any Fruit
Any Sturdiwheat Mix
Any Way
It’s up to you!
Fruit . . . strawberries, raspberries, blackberries, peaches, apples, nectarines, oranges, mangoes, blueberries, cherries, pears, plums, bananas, papayas, pineapple, apricots, melons, cranberries, salmonberries, kiwi, . . . . and many, many more!
…In a Cobbler, a Crumble, a Crisp, a Crostata, a Shortcake, a Buckle, a Grunt, a Brown Betty, a Slump, a Pan- Dow-dy! Do you remember these? In Pancakes. On Crepes. With Waffles – there are boundless ways to use fruit.
Add Sturdiwheat – there are boundless opportunities for you to be the star of the fruit season!
Take a look at our mixes . . . .
Sturdiwheat mixes make it so easy to have that perfect dessert, pancake, bread, breakfast, snack, evening treat – and you don’t even need to tell them that Sturdiwheat helped!
It can be our secret.
Be creative. Use a Sturdiwheat mix . . . and fruits of your choice . . . let us know how to do it and about your success! We are set to enjoy your creativeness.
We will post your ideas on the blog and we will place your name in a drawing for a six-bag case of Sturdiwheat mixes. Now how heavenly is that?
Drawing will be September 24.
Ah Pork! Let me count the beautiful ways. Bacon, Side Pork, Chops, Loins, Roasts – Yum!
The stuffed pork loin that was featured in the blog was prepared a day ahead, tied and left in the refrigerator unroasted. So nice to prepare in advance. For me, it is always nice to have some sweetness with the pork loin – hence the reason for the peaches and lingonberries. Also the reason many like to eat applesauce with their pork. Some might want to stuff the loin with apples. But this is what I did.
Prepare the peaches and lingonberries (below.)
Use a 3-pound (+ or -) pork loin. It should not be a tenderloin. (Too narrow to open and stuff.) Preferably it will have a thin layer of fat on the top. Slice open the loin for stuffing. If you have not opened a pork loin for stuffing, it is an easy task. Go to http://www.youtube.com/watch?v=2eCpL6cj7Rw for a demonstration.
Once you have opened the pork loin, there are dozens of stuffing ideas. This is the one on the blog.
In a pan with oil, sauté chopped celery and onion a bit – just to soften it slightly. Ah! Always a wonderful aroma from that celery/onion base! Cool the sautéed vegetables.
Generously brush the pork with olive oil, and sprinkle with salt, pepper and minced garlic. Remember, it is 3 pounds or so . . . So don’t be shy about the seasonings. Cover with fresh or frozen spinach, spread the cooled vegetables over the open pork loin. and sprinkle with a good portion of dried cranberries. That bit of sweetness is so nice with the pork loin. With the spinach and cranberries, it will also make a very nice presentation when it is sliced and that coil appears.
Roll tightly and tie with string. Watch this video for instructions if it is new to you. http://www.youtube.com/watch?v=P0TpBA7BybM&feature=relmfu Bake immediately or cover and put in the refrigerator until baking time.
Bake uncovered at 350F until the interior of the roast is 145F, about an hour. Temperature is the best way to give you a nice finished product. It provides for a nice juicy loin. Use a meat thermometer. I use a probe that monitors the roast from beginning to finished temperature. The thermometer readout is outside of the oven. FDA guidelines for cooking pork indicate that 145F is the recommended temperature for pork.
Wrap in foil for 5 minutes to let the juices return to the outer portions of the roast. (Also – if the roast rests, it carves much nicer.)
Slice the stuffed loin and place on plates. Top with a sauce. In this case it was peaches and just a few sweetened lingonberries. The sweetness of the peaches and the tartness of the lingonberries was very nice with this flavorful roast.
Peaches – in a saute pan, melt 3 T butter, add three peaches cut into wedges. Sauté slightly and add 1/4 to 1/2 cup sugar (taste it) . . . . Saute until the sugar is melted and peaches still hold their shape. A touch of vanilla is a great addition.
Lingonberries – Add sugar (amount is your preference) to lingonberries and let sit until the sugar dissolves. Use Lingonberry preserves or cranberry sauce instead if frozen lingonberries are not available.
I served the loin with slightly sauteed yellow squash and onion. Butter, squash, onion, salt and pepper. With a fresh rosemary sprig for a touch of color. I am showing the dish without the sauces so the beautiful loin is visible.
Add one of Sturdiwheat’s delicious breads – always a great addition to dinner. Enjoy!