Dear Berlin Natural Bakery Customer,

"Raising the bar" is exactly what Berlin Natural Bakery set out to do 27 years ago when it first began. We have been consistently accomplishing that goal ever since. We purchase only one variety of German Heirloom Spelt grain. Our Heirloom Spelt grain is documented as a pure spelt grain and protected to ensure it stays that way. We bake only small batch breads and our products are Non GMO certified. Spelt requires highly skilled bakers to produce a quality loaf of spelt bread. Fortunately, we've got them. We are proud to use all our years of knowledge and experience to produce the finest spelt products on the market today.

For the month of August, please enjoy special savings on one of our all time favorites...RIGHTEOUS RAISIN SPELT BREAD. It's great just toasted with butter or use it in this delicious Banana French Toast recipe....yummy!

BANANA FRENCH TOAST

INGREDIENTS:
8 slices Righteous Raisin Spelt Bread
2 medium bananas cut in 1/4 inch slices
1 cup milk 4 ounces softened cream cheese
3 eggs 1/3 cup sugar
3 tablespoons white spelt flour
2 teaspoons vanilla extract Powdered sugar (optional)

DIRECTIONS:
HEAT oven to 350 degrees.
PLACE four slices of raisin bread in a single layer in a buttered 9-inch square baking dish.
TOP with bananas and four slices of Righteous Raisin Spelt Bread.
BLEND milk, cream cheese, eggs, sugar, flour and vanilla until smooth.
POUR over raisin bread. Let stand 5 minutes or refrigerate overnight.
BAKE 40 to 45 minutes (add 5-10 min if refrigerated) until set and top is toasted. Let stand 10 minutes.
CUT French toast into diagonal halves and dust with powdered sugar if desired

AUGUST 1st thru AUGUST 31st 25% OFF ON:

RIGHTEOUS RAISIN SPELT BREAD....regularly $5.99 now $4.49

*To place your order by phone, call: 800-686-5334

*To order online, go to: www.berlinnaturalbakery.com

*As always, orders of $34.00 or more qualify for free ground shipping

Dear Berlin Natural Bakery Customer,

The Fourth of July holiday weekend is upon us! We try to fill each day with as many fun and exciting events as we can on these holidays, so here is a scrumptious and easy recipe to take along to all your "get-togethers". These are easy for kids to make, too, and really economical with our 25% off savings during the month of July! Let the celebration begin!

CINNAMON ROLLUPS

INGREDIENTS: 1 loaf sliced White Spelt Bread, crusts removed 1 package (8 ounces) cream cheese, softened 3/4 cup confectioners sugar 1 cup sugar 1 1/2 teaspoon ground cinnamon DIRECTIONS: Flatten bread with a rolling pin. In a bowl, combine cream cheese and confectioners sugar. In another bowl, combine sugar and cinnamon; set aside. Spread about 1 tablespoon of cheese mixture on each slice of bread. Roll up, jelly roll style. Dip in melted butter, then in cinnamon/sugar. Place on an ungreased baking sheet. Bake at 350 degrees for 20 minutes or until golden brown. Yield: 16 roll-ups. Good warm or cold or topped with ice cream or whipped topping. Enjoy! JULY 1st thru JULY 31st 25% OFF ON:

WHITE SPELT BREAD....regularly $5.99 now $4.49

*To place your order by phone, call: 800-686-5334

*To order online, click here: BERLIN NATURAL BAKERY ONLINE STORE

*As always, orders of $34.00 or more qualify for free ground shipping

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!!

Stuffed French Toast Recipe

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. 9x13, 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!

By:  Joy Schrock - President - Berlin Natural Bakery Over the next several weeks I will be sharing mostly recipes that are traditionally served in the Amish community for the holidays.  This one is a local favorite and sure to please everyone at your holiday gathering.  The only thing better than the taste is how easy it is to prepare. INGREDIENTS: 1 cup white granulated sugar 1 quart (4 cups) sweet potatoes (cooked, drained, mashed & slightly cooled) 2 eggs beaten 1/3 cup softened butter 1/2 cup evaporated milk 1 teaspoon vanilla Heat, cook, drain and allow to cool sweet potatoes.  You can buy the already cooked sweet potatoes in a can, which will save you time, but may cost a bit more money.  Add sugar, eggs (beaten) butter (softened), evaporated milk and vanilla to mashed sweet potatoes.  Stir till all ingredients are well blended together.  Spoon evenly into a greased casserole dish.  Prepare topping: TOPPING: 1 cup brown sugar 1 cup chopped nuts (your choice) I use pecans or walnuts 1/2 cup melted butter 1/2 cup flour Mix flour and brown sugar, add melted butter and mix with a fork till crumbly, add chopped nuts.  Sprinkle crumbles on top of the sweet potatoes. Bake uncovered at 350 degrees for 25-30 minutes.  Allow to cool a bit and serve warm.