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.

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?

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.

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!

So many French foods and so little time to get through them.  But the Crêpe is so versatile.  Pancakes and flat bread are part of every culture and are used for breakfast, lunch, and dinner.

Don’t fret if you are unfamiliar with making crêpes.  Sturdiwheat has taken the mystery out of it with a perfect mix.  Short on time?  Just add water to Sturdiwheat Crêpe Mix, take out a frying pan and you will have your crepes in no time.  Then the breakfast fun starts. 

For breakfast, mix some fresh strawberries or blueberries with a bit of sugar and let it sit for 30 minutes.  Make the crêpes.  Put a bit of the sugared fruit on a crêpe and roll it, or fold it into quarters.  Top with some powdered sugar, whipped cream, sour cream, yogurt, or crème fresh, and garnish with a couple of blueberries or strawberries. 

Or place a bit of whipped cream, sour cream, or yogurt inside the crepe before folding.  Top with your favorite preserves or syrup and enjoy.  Or simply roll and top with butter and syrup. 

Or – Be creative and enjoy.  Lemon Curd.  Bananas.  Cherries.  Chocolate.  Raspberries.  Cooked apples and cinnamon.  Orange.  Marmalade.  Peaches.  Again, as with all of your cooking – Keep it simple.  Use what you have in the house.  Sturdiwheat has started the great European breakfast for you with the perfect crêpe mix.  And they are so yummy.  Order this time-saving and easy mix today.  And celebrate with the French this week for Bastille Day.

Bon Appétit!

Sturdiwheat – Easily your friend in the kitchen.