Versatile!  That’s Sturdiwheat Baguette Mix

Add some Rosemary and Voila!

This was a great success.  Add  a few tablespoons of chopped rosemary – This was with fresh rosemary – Don’t be shy about the spice.  Let it sing!  Add it at the same time the water is added. Crush the rosemary with a small bit of oil in a mortar and pestle if you have one to force the flavors.  If using dry rosemary, be sure to crush the spice.

Let is rise for up to 24 hours.  Punch down a couple of times during the rise.  The long rise isn’t necessary, but the flavor and texture improve with the longer rise.  Let the loaves rise for an hour or so after shaping the loaves.  Put a pan of  HOT water on the bottom shelf of the oven when preheating is started.  This moisture is so important for getting that wonderful artisan crust.

Slit the loaves across the top with a serrated knife or a scissors just before putting the loaves in the oven.  Also, spray the top well with water.  Spray twice more during baking.  This water also goes to giving you that beautiful crust.

Bake as directed on the package at 425 degrees –  but bake for 30-35 minutes until the crust is a golden brown. A longer baking time is required because these loaves are thicker than the baguette loaves.

This bread turned out so beautifully.  The texture was exquisite.  The crust – Exceptional. Use this Baguette Mix in many ways.  Test it out!  Let us know what happens.

Enjoy this Rosemary Artisan Bread and the compliments you will be hearing!  And be sure to visit Sturdiwheat for this and other great mixes.

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?

Sturdiwheat Drop Biscuits make the day.

These Sturdiwheat biscuits are so easy to make.  Add water and melted butter.  Mix. Drop on pan. Bake. Serve.

Today my brother and his wife were here for lunch.  We had homemade curry corn chowder and Sturdiwheat Drop Biscuits.  With the addition of some cheese.  I mixed 1/2 cup each grated parmesan and shredded Cheddar before I mixed in the wet ingredients.  The mix accepted these changes perfectly. Wow! Try this for sure. Served them warm with the chowder.  There was no chowder left.  Don’t you just love it when guests love the food? And there were no biscuits left.  Another good sign. And of course when one plans for leftovers, this means another plan for later. Another autumn soup for sure.

This biscuit mix is so versatile.  For a savory twist try adding jalepenas.  Cheese. Sweet roasted peppers. Black pepper. Italian seasoning.  Minced onion. Parsley. Dill. Garlic. Chives. Imagine!

So quick.  So easy.  Sturdiwheat does it again.  Making your life easy in the kitchen.

Oh – and the chowder – Onion, Celery, Carrots. (sauteed).  Add Corn, Broth, Oregeno, Chili Sauce, Curry, Coconut Milk, Salt, Pepper.  Simmer.  Top with a dollop of yogurt mixed with a bit of basil pesto and salt. 

Perfect for a windy autumn day.  Chowder and Biscuits!  Visit Sturdiwheat.  You will be glad you did.

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!

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.