By: Cindy Widder, General Manager Berlin Natural Bakery

Summer is here and there’s nothing better than getting together with friends and family for a festive backyard BBQ. With the “Summer Hot Dog and Burger Bun Special” being offered from Berlin Natural Bakery this July, it’s a perfect time to share a delicious Grilled Burger recipe.

The thing you need to keep in mind when you are making your own grilled burgers (or whatever dish you are making) is that it’s okay to improvise. In fact, that’s how most new recipes are developed. I’m always taking ingredients from one recipe and combining with others to get my own special dish. Sometimes it works out fantastically, and other times….well, those times I throw out the recipe and start over. But that’s the fun of it. You never know what you might get!

Someone once told me that they never try a new dish when they are making something for an occasion like a family reunion or church function, because they are too afraid of it not turning out well. Not me. I absolutely love trying out new things on my family and friends for any occasion. Sometimes they are huge successes and once in awhile they are a huge flop. At least I haven’t lost any family or friends because of it yet and most of them seem to really enjoy being my guinea pig.

That’s what I’ve done with this Grilled Burger recipe. I wanted to experiment with something slightly different from our usual burgers and this is one of those times where it turned out well. I also grilled (or should I say my husband…he’s the official grill Meister) Corn on the Cob using a butter/honey mix. The recipe for that is below as well.

Grilled Burger Ingredients:
1 – lb ground beef
1/4 cup sweet onion, chopped
1/4 tsp chopped garlic
1 Tbsp. Hot Sauce
1 1/2 tsp. Worcestershire Sauce
1 1/2 tsp honey
1 pkg. BNB White or Whole Spelt Burger Buns

Directions

Mix the first six ingredients together and form into patties. (other ingredient suggestions: green/red pepper, jalapenos, mushrooms, oregano, basil, etc.)

Grill over medium heat for 4-5 minutes on each side or until meat is no longer pink.

Apply your favorite BBQ sauce if desired. Serve on buns with lettuce, tomato, cheese, onion or toppings or your choice.

Grilled Corn on the Cob: (recipe for 4 ears…just double or triple as needed)

Husk corn and remove silk.
Melt 3 TBSP butter in small bowl
Add 1 1/2 Tbsp honey and 1/4 to 1/2 tsp Cajun seasoning (optional) and mix well.
Place each ear on a 13-in by 12-in piece of heavy duty foil. Spread butter mixture over each ear of corn. Fold in edges of foil and seal. Grill approsimately 15 minutes, turning every 4 to 5 minutes. Carefully unwrap foil and season with salt or pepper to taste.

May your summer be full of wonderful celebrations!

Until next time…Happy Baking!

Don’t forget to take advantage of the Summer Hot Dog and Burger Bun Special we are running the entire month of July! Let us know if you have any questions!

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By: Cindy Widder, Berlin Natural Bakery General Manager

In our busy lives, there’s just something so welcoming when the opportunity arises to have a weekend free, or a special get together with friends and family. The recipe I’m sharing this time enhances that warm and cozy feeling that such times can bring.

This recipe a layered, savory breakfast strata that is made ahead of time and is the perfect weekend brunch or can be used for any meal of the day. Strata is Italian for a baked egg and bread layered casserole and can be filled with meat, cheeses, and/or vegetables.

The recipe has all of the above. Instead of spending a lot of time in the kitchen, you just stick this hearty casserole into the oven and get back to relaxing, reading a great book or spending time with your loved ones.

Hearty Farmer’s Strata

Ingredients:

1 pound sliced bacon, cut into ½-inch pieces
2 cups chopped fully cooked ham
1 small onion, chopped
10 slices Berlin Natural Bakery Spelt Bread (any variety)
1 cup cubed cooked potatoes (Can used frozen hash browns that have thawed)
3 cups (12 ounces) shredded cheddar cheese
8 eggs
3 cups milk
1 tablespoon Worcestershire sauce
1 teaspoon ground mustard
Salt and Pepper to taste

Directions:

In a large skillet, cook bacon over medium heat until crisp; add ham and onion. Cook and stir until onion is tender; drain.

In a greased 13-in x 9-in baking dish, layer half the bread cubes, potatoes and cheese. Top with all of the bacon mixture. Repeat layers of bread, potatoes and cheese.

In a large bowl, beat the eggs; add the milk, Worcestershire sauce, mustard, salt and pepper. Pour over all. Cover and chill overnight.

Remove from refrigerator 30 minutes before baking. Bake, uncovered, at 325 degrees, for 65-70 minutes or until a knife inserted near the center comes out clean. Yield: 16 servings.

That’s it…..simple and delicious.

Until next time…..Happy Baking!!

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By:  Joy Schrock

NOTE:  This recipe requires overnight refrigeration.

It takes approximately 15 minutes to prepare this dish that your family and friends will talk about for a long time.  This is no doubt one of my personal favorites.

There are lots of variables to this recipe based upon your own personal preferences.  Don’t be afraid to adjust the amounts of the ingredients.  For example one time I had a loaf of french hearth bread that was going stale.  I decided to use it to prepare this dish.  To fill the cake pan, I had to adjust the bread slices to 14 and do a bit of creative cutting to fit it into the pan.  When I poured the milk/egg mixture on top, I realized that I needed more.  So I divided the milk/egg recipe into thirds and added 1/3 more to thoroughly cover the bread.  I also needed to add an additional 20 minutes to my baking time due to the additional liquid.  It turned out fabulous with the french bread, but it’s fabulous with just about any type of bread.  Have some fun with this and improvise according to your own taste.

Ingredients:

8-12 slices of bread (several days old)

Approx. 1 Cup Cream Cheese (Whipped)

Approx. 1/2 Cup Jam, Pie Filling or Fruit Preserves of your choice

8 Eggs (Beaten)

2 C. Milk

1/3 C. Maple Syrup

1/2 t. Salt

1/2 t. Cinnamon

Lightly grease cake pan (approx. 9×13, 1 1/2″ deep)

Spread your desired amount of cream cheese on 4-6 slices of bread.  Place cream cheese side up in cake pan.  *Note:  Depending on the bread type and size that you choose, it may take 4-6 pieces of bread to cover the bottom of the cake pan)  Adjust the quantity of the bread accordingly.

Spread the other 4-6 pieces of bread with the preserves of your choosing.  Place these slices face down on top of the cream cheese slices.  You are basically making a sandwich.

In a separate bowl beat eggs, add milk, maple syrup and salt.  Pour over the bread in the pan and sprinkle with cinnamon.  Top slice of bread may float a bit initially, push down gently with a spoon to ensure all the bread is well saturated with the egg/milk mixture.  *Note the bread will not completely soak up all of the egg/milk mixture.  When you bake it the milk/egg mixture will create a type of quiche effect.  Cover with film and refrigerate overnight.

Baking Instructions:

Remove film, cover with foil, bake at 350 degrees on the center rack for 30 minutes.  Remove foil and bake for an additional 25-35 minutes uncovered.  Remove from oven and allow to cool until it reaches the desired temperature for serving.

Cut into squares and sprinkle with powdered sugar. (for presentation purposes only…not a necessity for taste), top with fresh fruit, serve warm with pure maple syrup.  Enjoy!

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For 4 Servings:

18oz ALB-GOLD Pasta Fusilli

1 onion

1-2 cloves of garlic

2 tbsp butter

1/2 cup cream

1/2 cup vegetable stock

1/2 milk

1/2 cup gogonzola

1/2 bunch basil

1/2 bunch parsley

1/2 cup hazelnuts or almonds

Directions

Boil the ALB-GOLD Fusilli al dente in saltwater.

For the sauce peel and cut the onions and garlic into precise strips.
Sautee in butter in a skillet until transparent.
Add vegetable stock and milk. Simmer this for a few minutes.

Add the gogonzola, let it simmer until the gorgonzola is melted.
Season it with salt and pepper and add the basil and parsley.

Serve the ALB-GOLD Fusilli with the sauce and the chopped almonds.

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By: Cindy Widder, General Manager at Berlin Natural Bakery

Hello Everyone. On a beautiful Sunday afternoon about a month ago, my Yorkie, Woodrow and I went for a drive in the countryside near our home. I thought I would share a few of the pictures I took. It was beautiful then, but most of the leaves are gone now, and although the weather has still remained beautiful, there’s little doubt that winter lies just around the corner.

As promised, I am going to share a recipe for Slow Cooker Stuffing using Berlin Natural Bakery Spelt Breads. I told you that I was going to try it with White Spelt bread and the Raisin Spelt Bread, even though I was a little leery as to how it would turn out. Let me tell you…it was absolutely delicious. If you want to try something unique and different, give it a whirl. Or just use all White Spelt Bread or a combination of white and Whole Spelt. Here’s my recipe:

Slow Cooker Stuffing

Ingredients:

1 cup butter 1 ½ teaspoons salt
2 cups chopped celery ½ teaspoon pepper
2 cups chopped onion 3 eggs, beaten
¼ cup parsley 4 ½ cups chicken broth

12 oz. fresh mushrooms, sliced (opt)
12 ½ cups dry bread cubes (approx. 34 slices/2 loaves)
1 teaspoon poultry seasoning (opt.)
1 ½ teaspoons dried sage (opt.)
½ teaspoon dried marjoram (opt.)
½ cup toasted chopped pecans (opt.)

To make dry bread cubes, I cut the bread into cubes while it is still fresh and then just put all the cubes in a big container in which I can mix my stuffing. I just allow it to sit out uncovered overnight. If it’s not entirely dried out, it doesn’t matter.

Melt the butter in a skillet over medium heat. Cook onion, celery, mushroom, and parsley in butter, stirring frequently. (Approximately 5 – 7 minutes).

Spoon butter mixture over bread cubes in a very large mixing bowl. Season with whatever seasonings you like. I use the salt and pepper, the marjoram and a small amount of sage. Pour in the broth and mix in eggs. (I make my own broth by cooking a whole chicken in 6 cups of salted water until the chicken falls off the bone. But you can use chicken broth from your local grocery store as well). If desired, add the toasted chopped pecans. (To toast pecans, put them in an ungreased skillet over medium heat, stirring, until golden brown and aromatic. Just takes a few minutes.)

Transfer the stuffing mixture into your slow cooker. Cook on High for 45 minutes and then reduce heat to Low and cook for about another 8 hours. Check the stuffing after a few hours, and if it’s sticking to the sides, you may need to stir it.

And there you have it. It’s so simple, and the best part is that it leaves your oven free for other things.

Next time I will be sharing a simple and delicious dessert called Pumpkin Bread Trifle. All you’ll need is a loaf or two of Berlin Natural Bakery Pumpkin Streusel Bread, pudding and whipped cream. I will be sharing a recipe for making your own homemade pudding, and sweetened whip cream.

Until then, may you and your family have a very Blessed Thanksgiving and Happy Baking!!

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