Morning, Midday, Evening – Sturdiwheat
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.
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 -
Win 6 bags of your favorite Sturdiwheat Mixes . . . .
Mix or match! Your choice.
Fruit Season – a taste of heaven!
Any Sturdiwheat Mix
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 . . . .
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.
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?
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.
Sturdiwheat – Easily your friend in the kitchen.