Photo credit Yann Caradec Bastille Day is the name used by just about everyone except the French to describe their National Celebration. Similar in phrase to USA’s 4th of July, France has the 14th of July. It’s a dual holiday that celebrates the anniversary of the storming of the Bastille on 7/14/1789 and also the […]
14th of July or “Bastille Day” if you are not French
The Brownie: Its Rich American Beginning
Few Americans have made it through life without tasting a brownie but most have no idea that it is an American culinary creation. A history that is intertwined with the nations longest continually operating hotel: The Palmer House of Chicago, IL. As the story goes, Potter Palmer, a business man aiding in the development of […]
Why is Salt Iodized?
There are so many choices of salt on the shelf–pink, red, gray, black, sea, kosher. . . and finally iodized. Salt (sodium chloride) whether it is mined or evaporated from deposits all around the world can have varying amounts of iodine in it–so why do we add more later? Worldwide, iodine deficiency is […]
The Incredible, Edible Egg
Some of our mixes contain eggs as we strive to deliver the most complete high quality mixes to your kitchen. Most people know that eggs pack a nutritious protein punch but a few of these facts below may surprise you! A Dozen Egg Facts An average large egg contains 70 calories, 5 grams of fat, […]
Easy Chocolate Truffle Brownie Cookies
You will need: 1 bag Sturdiwheat Chocolate Truffle Brownie Mix 1/2 c. butter 1/2 c. water Directions: —Combine brownie mix with water and butter and refrigerate dough for 30 min. —Preheat oven to 350 degrees —Drop by spoonful or cookie scoop on parchment paper lined cookie sheet —Bake at 350 degrees for 8-10 minutes (rotate […]
Why is it called “whole wheat” flour?
The “whole” in whole wheat flour refers to the fact that the whole kernel of the grain of wheat including its three major parts–the bran, the germ, and the endosperm is used in the milling process and retained in the final flour product. Refined flours strip away one or more of the three main parts […]
Strawberry Rhubarb Galette
Prepare ahead Sturdiwheat’s Galette Crust Mix as directed for 1 crust. Mix together the following… 2 Cups diced 1/4 “- 1/2” Fresh Rhubarb 2 Cups diced 1/4″- 1/2″ Fresh Strawberries 1/2 Cup Granulated Sugar 2 tsp. Lemon Juice 1/2 tsp. Ground Cinnamon 2 Tbsp. Flour Spoon fruit mixture onto a 12″ rolled out Sturdiwheat Galette Crust […]
Simple Rhubarb Crisp and More
What is Rhubarb? Rhubarb refers to the commonly found plant or stalks of the plant depending on who you talk to from the family Polygonaceae and genus Rheum. There are many cultivars out there to choose from, most stemming from a few strains grown as vegetable crops in England and Scandinavia. Love Rhubarb? Love the stalks […]
Strawberry Rhubarb Shortcake!!
At the first sign of spring we run to the garden to check on the rhubarb patch! It’s growing like crazy and then we wait for the strawberries…they are blossoming and June is right around the corner. Our favorite Shortcake with Strawberry Rhubarb sauce is always a hit for a summer […]
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