Artisan

Rosemary Bread

Start with our favorite Sturdiwheat Baguette Bread mix!

Artisan Bread – We hear so much about this today. Rosemary adds a wonderful
flavor to the Sturdiwheat Baguette. And your family or guests will be in awe of
this exceptional bread made in your kitchen. Simply add chopped rosemary to
the dry ingredients before adding the water. Otherwise follow the simple
Sturdiwheat instructions. Remember – You can leave this dough to “age” for up
to 24 hours. Special flavors develop with a longer rise.

Shape in any manner. Just before baking slash the top of the loaves and spray
with water. This helps develop a great crust. A pan of hot water placed in the
preheated oven 30 minutes before baking will produce steam in the oven that
greatly improves the crust.

Enjoy warm with family & friends!

   Rhubarb is ready so why not surprise your family with a dessert they will love!. 

Sturdiwheat’s Apple Crisp Topping Mix is great with any fruit. Rhubarb is a  vegetable  but the USA (since 1947) classifies it as a  fruit because of it’s tart nature.

Rhubarb Crisp

8 cups chopped rhubarb (1 inch pieces)

1 cup sugar

2 tablespoons flour

Mix flour and sugar. Toss rhubarb in sugar mixture and spread evenly in an ungreased 9×13 pan. Prepare Apple Crisp Topping Mix as directed on package. Crumble on top of rhubarb and bake according to directions.

Enjoy warm with whipped cream or vanilla ice cream!!

Serving this loaf whole on your table is a special event in entertaining.

 Follow the easy Sturdiwheat instructions (just add water).

Just before baking use scissors to make diagonal cuts in your formed baguette and push each piece to the side.

See this 26-second video to this easy presentation.

Enjoy the compliments as your family/guests peel off their own bread from this classy loaf.

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!

Skill Level: 1

Prep Time:  2 minutes

Cook Time:  2-4 minutes/waffle

Ingredients

1 cup Almond Pecan Pancake and Waffle Mix

1/3 cup pumpkin pie mix (we used Libbys Easy Pumpkin Pie Mix in a can which includes all spices sugar)

2/3 cup water

1 Tablespoon oil

Directions

Mix all ingredients in a bowl, pour into your waffle maker and cook until crisp on the outside (2 to 4 minutes for most waffle makers).

Can also be made as pancakes (cook in a skillet for 2 minutes on each side).

Skill Level: 2

Time: 30 minutes

Developed by Natural Food Chef, Linda Harding

Ingredients:

4 boneless, skinless chicken breasts

3 tablespoons coarse ground mustard

½ cup Sturdiwheat  10,000 Lakes Fish Coating, Lemon

3 tablespoons cooking oil

1 cup chicken stock

Salt & pepper to taste (optional)

3 tablespoons Felix Lingonberries

2 tablespoons butter

 Directions:

Preheat oven to 350.

Coat chicken with mustard, roll in fish coating, press firmly to adhere. Heat oil in large sauté pan over medium low heat. Cook chicken until golden brown, gently turn with spatula; brown on other side. Remove chicken to baking sheet; place in oven and cook until internal temperature reaches 165 (about 15 minutes).

Meanwhile, on low heat, add stock to sauté pan used for browning chicken; stir to deglaze pan. Strain stock to remove any particles; return to pan. Season with salt and pepper if desired. Add lingonberries and butter.*

 Serve chicken breast topped with lingonberry sauce.

Skill Level -2

Time: 20 minutes

Developed by Natural Food Chef, Linda Harding

Ingredients:

2 tablespoons cooking oil, divided

1 pork tenderloin (about 1 pound), cut in half

Salt & freshly ground pepper to taste

2 tablespoons butter, divided

3 tablespoons minced onion

2 teaspoons green peppercorns in brine, rinsed

1 tablespoon lemon juice

3 tablespoons Felix Wild Natural Lingonberries

1/3 cup chicken stock

Directions:

Preheat oven to 350 degrees Fahrenheit.

Lightly coat tenderloin with oil, season with salt and pepper. Heat remaining cooking oil in sauté pan or skillet over medium high heat. Pan sear pork tenderloin until browned on all sides. Remove pork to baking dish; place in preheated oven, cook 10 minutes, or until internal temperature reaches 135 degrees. Meanwhile, turn heat to low under sauté pan that pork was cooked in. Add 1 tablespoon butter, onion and peppercorns; stir until combined. Cook 1-2 minutes, until onion is transparent. Add lemon juice, lingonberries and stock; cook 2-3 minutes stirring often, until stock is reduced by half. Add remaining 1 tablespoon butter; stir to combine. Remove pork from oven; return pork and any cooking juices to sauce pan. Turn pork in sauce to coat well. Slice pork and serve with sauce.

Skill Level 1

Time: 3 minute prep, 30 minute bake

Ingredients:

1/2 cup craisins

1 bag Sturdiwheat Lemon Corn Bread

1/4 cup butter

1 1/4 cup water

Directions:

Preheat oven to 350°.

Mix butter, water, and craisins with contents of Sturdiwheat Lemon Corn Bread mix.

Spoon into 8 x 8 ungreased pan.  Bake uncovered for 30 minutes.

Skill Level 2 (based on 1-3, 1 being the easiest)

Time:  25 minutes for sauce, 15 minutes for crepes

For the crepes:

1/2 cup Sturdiwheat Crepe Mix

3/4 cup watr

1/2 teaspoon dried thyme, or substitute 1 teaspoon finely minced fresh

Freshly ground black pepper (optional)

In a medium bowl, whisk together crepe mix with water.  Add herbs and pepper, if desired.  Cook crepes according to package directions.  Makes 4 crepes.

For the filling:

2 tablespoons butter

1/2 cup minced shallot

1/2 cup dry sherry

4 cups wild mushrooms, cleaned and sliced

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 cup heavy cream

1 teaspoon dried thyme, or substitute fresh, minced

In a large saute pan over medium high heat, melt butter.  Cool shallots until tender, about 1-2 minutes.  Remove pan from heat, add sherry , return to stove, cook 1-2 minutes.  Add mushrooms; cook 3-4 minutes.  Season with salt and pepper.  Add cream and 1 teaspoon thyme.  Bring to a boil, stirring constantly; reduce heat to a simmer; cook until sauce is reduced and slightly thickened (about 3-4 minutes).  Taste and adjust seasonings.

To assemble crepes:

Portion 3-4 tablespoons sauce mixture into each crepe, roll and arrange 2 crepes seam side down on each plate.  Top with remaining mushroom sauce.  Garnish with remaining thyme and freshly cracked black pepper.

Serves 2