Archive for November, 2009

Allison’s Vanilla Cream French Toast

Tuesday, November 10th, 2009

French Toast

Welcome back friends!  What a breathtaking time of year we’ve been experiencing lately here in the Ohio Valley.  The trees are beautiful with all the spectacular red and yellow leaves, especially when they glimmer in the sunlight.  In contrast to the warm and sunny days, the nights are beginning to really get cool and we’ve even awakened a few mornings to frost on the ground.  It can make it difficult to know what to wear when the temperature warms up 30 degrees or more from morning to afternoon, but I love it.

On such cool mornings, the delicious French toast I told you about in my last blog is a perfect way to start out the morning.  Everyone will probably think it took you forever to prepare it, but since you mix up the milk mixture the night before, this French toast is actually a very quick and easy breakfast to make on even the busiest mornings.

Alison’s Vanilla Cream French Toast

1 egg

1 can Sweetened Condensed Milk

1 tsp. vanilla

1 tsp. cinnamon

¼ tsp. salt

1/3 cup milk

1 pkg of Berlin Natural Bakery Whole or White Spelt Burger Buns, or

1 loaf of any of Berlin Natural Bakery bread

(I have used both the burger buns and Berlin Natural Bakery Biblical Bread and they have both held up great.  If you are using a French bread or other dense bread, cut the loaf into approximately 1 inch thick slices).

Mix the first 6 ingredients in a container.  Cover and put into refrigerator overnight.  Spread the buns or slices of bread on a cookie sheet or on your counter and leave them out overnight so they can dry out.  Before using the egg/milk mixture, stir it again to make sure all the ingredients are mixed well.  Dip the buns or slices of bread into the egg and milk mixture, leaving them in the mixture for 30 seconds on each side.  Place them on a well-greased griddle or frying pan and brown them on both sides.  Serve with soft butter and maple syrup.

Note: If you forget to let the bread dry out, it’s not a problem.  When you dip it in the egg and milk mixture, just do it for a shorter time as the bread will soak up the mixture quicker since it’s not dried out.

Watch the temperature on your stove as this French toast browns pretty quickly.  I usually start out with a medium high heat and once the pan or griddle gets hot, I turn it back to medium.  (The way I test whether my pan is hot enough is to sprinkle just a few drops of water in the pan.  If the water “sizzles” a little bit, the pan is ready, but if the water pops like crazy, the pan is probably a little too hot).  The great thing about this toast, is that even if it gets a little overbrown, it’s still delicious.  That just makes it more caramelized.

I certainly hope you enjoy this breakfast as much as my husband and I do.  I’m so thankful our daughter Alison made it for us and then shared her recipe.

There’s no doubt that in a couple months, I’ll be wishing I was spending time with my sister Beth in Hawaii, but right now I am truly enjoying this time of year.  Not only is autumn one of my favorite seasons because of the beautiful scenery here in Ohio, but it also means the holidays are just around the corner.

With that in mind, for the next few blogs I am planning to share recipes for the holidays.  The next recipe will be Thanksgiving Stuffing made in a slow cooker.  For Thanksgiving dinner in our home, we always brine our turkey before baking it, and therefore we do not stuff it with the dressing.  Since I don’t have extra room in my oven, I make my stuffing in a slow cooker.  It works out perfectly.

You’ll need the following ingredients for this recipe: butter, onion, celery, parsley, 1 to 2 loaves of Berlin Natural Bakery spelt bread (I usually use both white spelt bread and whole grain spelt bread, but this time I am going to try something different and use white spelt bread and raisin spelt bread.  I’ll let you know how it turns out.), salt, pepper, chicken broth, eggs and any or all of the following seasonings/herbs (poultry seasoning, sage, thyme and marjoram).  I may also add pecans.

It’s been great sharing another recipe with you.  Until next time…..happy baking!

Baked Oatmeal The Amish Way

Monday, November 9th, 2009

By Joy Schrock, President of Berlin Natural Bakery

Baked Oatmeal

My name is Joy Schrock and I am the President of Berlin Natural Bakery.  As you are probably aware Berlin Natural Bakery is an all spelt bakery…and you may be wondering why there is a section on our blog for Amish Country Recipes.

My heritage is Amish.  My Grandpa Schrock was an Amish Bishop and both of my parents were born and raised Old Order Amish.  Berlin Natural Bakery is located in the largest Amish community in the world…Berlin, Ohio.

When I am doing demos at a natural health food store or a presentation to a buyer, I normally spend at least ten minutes answering people’s questions about the Amish way of life.  What is common knowledge to me, seems to be a mystery to others.

Due to the overwhelming interest that people have regarding the Amish, I have dedicated several categories on the blog specifically to answer those questions and to help teach you about the Amish way of life.

I myself do not belong to the Amish church.  I have chosen not to practice the Amish religion.  However, I most certainly value my heritage and am grateful to have had an upbringing that taught me good values, good stewardship of the land and our resources as well as a love of family and a responsibility to the community.

The recipes that I will be sharing are recipes that are cherished amongst the Amish community.  Many of them have been passed down from generation to generation.  Different sects of Amish will use different ingredients, very much like different regions in Italy use different ingredients and cooking methods.  The recipes that I will be sharing are primarily from my family and from Holmes County Ohio’s Amish community.

The Amish are known for cooking on a budget.  They are experts at using their resources wisely.  This most certainly includes the ingredients they use for the foods they prepare.  Most of the recipes are made using real butter, whole milk, sugar, farm fresh eggs, etc.  Eating the types of food that the Amish do for every meal is probably not recommended.

Keep in mind that they Amish are up between 4am and 5am and are very physically active throughout the day.  Their bodies need more fuel to burn.  So as always, my suggestion is “everything in moderation”.

These recipes are heavenly…but most of the time a little goes a long way.  More than likely you will be checking this blog frequently, so remember to bookmark it for future use.

BAKED OATMEAL

Ingredients:

3 cups Quick (instant) Oats

1 teaspoon baking soda

2 teaspoons baking powder

1/4 teaspoon salt (optional)

Cinnamon (to taste) I use 1 teaspoon

1 cup whole milk

1/2 cup oil

1/2 cup real maple syrup

1 teaspoon vanilla

2 eggs

raisins, nuts or coconut (optional) I use none of these

Directions:  In a large bowl mix oatmeal, baking soda, baking powder, salt, cinnamon and raisins/nuts or coconut (optional).  In a separate bowl beat eggs.  Add to beaten eggs, milk, oil, maple syrup and vanilla.  Stir till mixed.  Add to oat mixture, mix well.  Pour into a lightly greased 10×10 pan.  Bake at 350 degrees for 30 minutes or when top starts to turn golden brown.  Serve warm w/milk.  I normally serve it warm with plain yogurt and fresh fruit in season.   Leftovers can be stored refrigerated and reheated in the microwave.   I normally serve this to my out of town guests for breakfast.  Always a big hit and my #1 requested recipe.

Till next time… Peace & Blessings, Joy

The Real Story Behind Why America Damaged Their Spelt Crop Forever…

Tuesday, November 3rd, 2009

By:  Joy Schrock, President of Berlin Natural Bakery

damaged crop

What negatively happened to spelt here in the U.S. is a direct result of us being a nation of FIXERS.

Let’s make it faster and less expensive.  Let’s fix one problem without realizing that our fix is going to create a whole new host of problems.

Our food supply has no doubt been altered to the point where it is difficult to detect and keep up with all the health issues associated from it.

Today the spelt that we have come to know here in the U.S. is a poor substitute for what Mother Nature created thousands of years ago.

What Happened to our Spelt…What Went Wrong?

In order to answer that question you will first need to investigate the history of spelt here in the U.S.

Spelt was brought to this country in seed form amongst our immigrants valuable possessions.  It did not migrate here naturally.

The farmers faced many problems when trying to grow spelt.  The yields were very low in comparison to wheat.  Spelt is not a free threshing grain like wheat.  It requires specialized and very expensive equipment to remove its tight outer hull.

The gluten in spelt is very fragile and completely unsuitable for mass production.  The answer to all of these problems seemed easy to correct.  Crossbreeding spelt with wheat became inevitable.

Why Did America Drop The Ball?

No one owned it, no one preserved it and no standards were in place to protect it in its original state.

Here in the U.S. spelt is now a term that is very loosely used because…

Most spelt products that you can purchase today aren’t event pure spelt!

The majority of spelt products you can purchase instead are a mixture of wheat and other grains with “some spelt thrown in.” Leaving many people with wheat allergies and sensitivities with a less than favorable result.

Raising the standards on our food supply is so important not just our future generations, but for us NOW. When all is said and done, it really is up to each of us as consumers.

people shopping

The consumer is KING and the driving force behind every retailer and manufacturers decisions.

When we finally say “enough” and insist on higher quality foods instead of savvy marketing, retailers and manufacturers will step up to the plate because their livelihood will depend on it.

At Berlin Natural Bakery all of our products are made of 100% genuine German spelt.

Our livelihood depends on providing you with the best tasting spelt goods, made with the highest quality standards. We believe that when you buy a spelt baked good, you should actually be able to count on the fact that it truly is made with pure spelt. Perfectly created by Mother Nature…loaded with nutrients that will feed your body what it really needs.

You can find our premier spelt products by clicking the icon below!