Archive for the ‘Spelt Recipes’ Category

Amazing Spelt Stuffing Recipe

Wednesday, November 16th, 2011

By Cindy Widder

This is my favorite time of the year……the leaves have turned beautiful hues of red, orange, yellow and gold. The nights are cool and brisk, but the days still radiate warmth and sunshine. Plus…..the holidays will soon be upon us. The decorating, the shopping, the parties and family gatherings, and let us not forget (how could we), lots and lots of delicious food.

As Thanksgiving approaches, there are so many things I am thankful for….it would take much time to list everything. But as our daughter prepares to be deployed to Afghanistan next month, and with the celebration of Veteran’s Day this month, I am especially reminded of how blessed and thankful I am for those who serve our country. They so selflessly give of their lives and their time and sacrifice so much by being separated from those they love. And my heart goes out to their families and loved ones who must also sacrifice every day, but especially at this time of year when they have to celebrate the holidays without them. My prayer is that there will be many holidays in the future that they will get to spend together.

The recipe for this month is a little different spin on traditional Thanksgiving stuffing, but it tastes great and is not difficult to make, and doesn’t take much time. Things I love about any recipe!

Stuffing

Apple Cranberry Spelt Stuffing
2 cups chicken broth
1 cup dried cranberries
¼ cup butter
1 onion, chopped
1 red bell pepper, chopped (optional)
1 cup chopped celery
2 apples, cored and finely chopped
3 large eggs
½ teaspoon salt
¼ teaspoon ground black pepper
1 (10.75-ounce) can cream of celery soup
½ teaspoon ground cinnamon
1 pkg Berlin Natural Bakery White Spelt Stuffing
1 pkg Berlin Natural Bakery Whole Spelt Stuffing

Preheat oven to 350 degrees F. Lightly grease a 13 by 9 by 2 inch baking dish.
In a small bowl, combine chicken broth and cranberries; let soak for 30 minutes.

In a large skillet, melt butter over medium heat. Add onion, pepper and celery; cook for 5 minutes stirring frequently or until tender. Add apples and cook for 5 minutes, stirring frequently. Remove from heat and place in a large bowl.

Beat 3 eggs in a separate bowl. Add salt and pepper. Set aside.

In the large bowl with vegetables, stir in chicken broth mixture, celery soup, and cinnamon. Add spelt stuffing, stirring gently to combine. Add eggs. Spoon mixture into prepared dish and bake for 30 to 40 minutes or until center is set.

Have a blessed and Happy Thanksgiving. And until next time….Happy Baking!

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Homemade Ice Cream Cookie Sandwiches

Wednesday, July 6th, 2011

Ice Cream

By Cindy Widder

Ahhhhh….we are finally starting to dry out a little bit here in the rolling hills of Ohio. Today is one of those perfect summer days. The temperature is in the mid 70’s, the sky is blue with billowing white clouds and a warm breeze is blowing through the trees. Absolutely blissful!

What better day than to get out the Berlin Natural Bakery Spelt Cookies, some delicious ice cream and make some homemade ice cream cookie sandwiches. It is so simple and you can use your own favorite flavor and brand of ice cream or frozen yogurt making them extra special and personal for you and your loved ones.

Use any of the Berlin Natural Bakery Spelt Oatmeal Cookies: the Oatmeal Gems, the Chewyful Raisin Oatmeal or the Chocolate Meltdown Oatmeal. Each package will make 3 ice cream sandwiches.

The method is very simple. Place the cookies on a cookie sheet (I like to place a sheet of waxed paper down first) and then scoop some ice cream that you have allowed to slightly soften, onto the bottom of one cookie, top it with another cookie, and then smash them together a little bit. It works really well if the cookies are partly frozen and make sure you don’t allow the ice cream to get too soft or you’ll have a real mess. (I speak from experience)! For something extra special, you could then roll the edges of the ice cream in whatever kind of sprinkles/chocolate chips/nuts you choose.

This would also be something fun to do for the kids at home. They’ll love the idea of eating a delicious creation they made themselves!

Have a wonderful summer and until next time, Happy Baking!

JULY SPECIAL

For the month of July 2011 we are running a special on all of our cookies at 25% off. Click Here To Visit Our Store and Place Your Order.

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Raisin Spelt Toasted Cheese Sandwiches or French Toast

Monday, May 9th, 2011

The old saying “April showers brings May flowers” is certainly true here in Ohio. But the green grass and beautiful flowers that come as a result make it all worthwhile. The occasional warmer days we have in the early spring make us all the more anxious for the lazy hot days of summer.

However, we still have plenty of cool days and nights in April making perfect weather for a delightful breakfast of French toast or a quick and simple lunch of ooey gooey grilled cheese sandwiches. You’ll find two delicious French toast recipes (both very different) by clicking on the recipes or the blog link at www.berlinnaturalbakery.com. One is Alison’s Vanilla Cream French Toast and the other is Stuffed French Toast. Just substitute the Berlin Natural Bakery Righteous Raisin Spelt bread in place of the bread mentioned in the recipes.

If you have never tried raisin bread for grilled cheese sandwiches, you don’t know what you’ve been missing. The sweetness of the raisins mixed with the saltiness of the cheese is just a perfect blend. It’s something you’ve got to try. I am not a big raisin lover, but even I find it very tasty.

Ingredients:
• 2 slices Berlin Natural Bakery Righteous Raisin Spelt bread
• 2 slices of your favorite cheese (it is absolutely delicious with Swiss cheese or Yogurt cheese)
• 2 teaspoons butter

Lightly butter outer sides of both slices of bread. Place one slice, butter side down, in frying pan or on grill. Place cheese on top of the slice in the pan and then cover with the other slice (butter side up). Grill at medium heat until light brown. Turn and grill the other side. Enjoy

Be sure to take advantage of our spring special where we are discounting our Spelt Raisin Bread 25% off its normal retail price through May 31st 2011! Click Here To Visit The Store!

Happy Baking!!

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March Madness and Pizza – A Match Made in Heaven

Tuesday, March 1st, 2011

I was so happy to watch on Groundhog Day that after Punxsutawney Phil surveyed his surroundings, there was no shadow to be found, so an early spring it will be!!  That’s a fact, and I’m holding him to it! It’s been a beautiful, snowy and cold winter here in Ohio, but I am more than ready for the warm, sunny days of spring.  But Spring isn’t the only thing coming in March.  For all you sports fans, no one needs to tell you…..March Madness!!

What goes better with watching a great college basketball game than pizza?  And this month you are getting two pizza recipes instead of just one.  One is based on my favorite pizza made by an Old Italian grandma in my hometown using my Simply Sauce pizza sauce and the other was submitted by the owner of Berlin Natural Bakery, Joy Zipper.  Joy’s Pizza is called “California Sunshine Pizza” and it will definitely brighten any party or meal.

With both of these recipes, as always, do not be afraid to experiment by using your own favorite toppings.  That’s the great thing about homemade pizza….with a great crust, a great sauce and your favorite fresh toppings; you can have a delicious, hot pizza from your own oven in less time than it would take for delivery.  And you’ll know it’s made right!!

To make things even better, Berlin Natural Bakery is offering 25% off all sales of their Spelt Pizza Crusts and 16 oz jars of Simply Sauce Pizza sauce for the month of March 2011.  Each jar contains enough for at least 2 pizza crusts.

Be sure to call us at: 800-686-5334 to place your order!

California Sunshine Pizza

California Sunshine Pizza
Joy Schrock Zipper

Place “thawed” Berlin Natural Bakery spelt pizza crust on lined baking sheet.
Brush with Extra Virgin Olive Oil…..approx 1 Tbsp.
Sprinkle with Garlic Salt (to taste)
Add 20-25 Spinach leaves (cleaned & dried)
Add dollops (about 1 tsp each) of Sundried Tomato (Bruschetta) over spinach
Cut up approximately 3 oz of “Fresh” Mozzarella and spread over topping
Sprinkle top with shredded mozzarella (optional)
Bake 13-15 minutes.  Remove from oven and ENJOY!!

Cindy's Homeade Pizza

Cindy’s Homemade Pizza
Cindy Widder

Preheat oven to 400 degrees.

Preheat oven to 400 degrees.
Place frozen or unfrozen (doesn’t really matter) Berlin Natural Bakery Spelt Pizza Crust on cookie sheet or pizza tray.
Place 4 or 5 thin slices of Colby cheese on top of crust.
Cover top of cheese with Simply Sauce pizza sauce.
This next step is based on preference…I usually place all my toppings on top of the sauce as I feel they bake a little better that way.  But, if you prefer your toppings a little more crunchy, you may want to put them on top of the cheese.  However you prefer, the next step simply involves putting on your toppings, cheese and then pepperoni if desired.  Place pizza tray on rack in middle of oven and bake for approximately 18-20 minutes or until cheese is melted and golden brown.  Remove from oven and allow to cool for a few minutes.  Slice and eat!

How simple is that.  Until next time….Happy Baking!

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Spelt Angel Food Fruit Trifle

Tuesday, September 28th, 2010

Spelt Angel Food Cake Trifle

Spelt Angel Food Fruit Trifle

From Cindy Widder, GM Berlin Natural Bakery

If you are looking for something that looks so impressive and will make your friends and family think you went to a lot of work to make a delicious dessert for them…this is the recipe for you! I have gotten more rave reviews on this dessert I think, than I have on almost anything else I’ve made. And the BIG secret??? It is absolutely simple to make. Shhhh…don’t tell anyone…let’s just keep it between you and me!

This is a very versatile dessert because you can use any type of fresh fruit that is currently available, or you could even use pie filling instead of the fruit if you wanted. Just experiment to your heart’s content.

I am really excited to share this recipe with you because we recently just launched this brand new product in the bakery and it has been received extremely well by our loyal customers!

Ingredients:

1 package (8 ounces) cream cheese, softened
1 cup (8 ounces) sour cream – I know it sounds strange, but it’s great!
½ cup cold milk
1 package (3.4 ounces) instant vanilla pudding mix
1 carton (12 ounces) frozen whipped topping, thawed*
2 loaves of Berlin Natural Bakery Spelt Angel Food cut into bite sized cubes
Fresh fruit (strawberries, raspberries, peaches, blueberries, whatever you prefer)

Directions:

- In a large bowl, beat the cream cheese until smooth. Beat in the sour cream; mix well.

- In a small bowl, beat milk and pudding mix on low speed (or by hand) for 2 minutes. Stir into cream cheese mixture. Fold in whipped topping.

- In a 2 – ½ qt. trifle bowl (or use whatever container you want…..you could even use a new plastic bucket in summer and use the plastic shovel for a scoop), layer half of the cream cheese mixture, angel food cubes and fruit. Repeat layers. Refrigerate until serving. Yield: 12-16 servings.

*Since I do not like frozen whipped topping, I always make homemade whipped cream. For this recipe, take 2 small cartons of whipping cream, and whip on high until thick. Add ½ cup sugar and ½ tsp vanilla and you are good to go.

I doubled this recipe and instead of just two layers, I layered it three times. On the first layer, I used sliced strawberries and blueberries. On the second layer I used sliced peaches and on the third layer I did another layer of the sliced strawberries and blueberries. It took about 1 ½ quarts of fresh strawberries, 1 pint of blueberries and 6 large peaches.

Hope you enjoy this dessert as much as I do. Until next time….Happy Baking!!

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