A big THANK YOU to everyone who took time to share their comments with us regarding honey versus sugar. We had a huge response and are so appreciative of all the information, links and suggestions.

Without question "honey" was the overwhelming preferred sweetener of choice! It is our choice as well, but we wanted to hear what you our customers had to say. So thank you, thank you, thank you for your feedback.

We wanted to respond to each of you personally, but with so many comments, we found ourselves unable to do so, but we want you to know that we did read each and every email and comment. Another option that many of you mentioned and brought to our attention is Agave Nectar. This sweetener came in as the 2nd most preferred choice and Joy will be reviewing and researching this product further while she is at the Natural Products Expo West.

In appreciation for the fantastic response we got, we are going to EXTEND the current special on the Regular Whole Grain Spelt Bread and the Righteous Raisin Spelt Bread. Instead of ending it on March 16th as was originally planned, we are going to leave this popular special in place until the end of the month.

So as a reminder, here is the special: Original Spelt Bread – Our first and still #1 for many reasons. - 25% Off Righteous Raisin – Our Spelt Bread Recipe LOADED with Raisins – 25% Off BERLIN NATURAL BAKERY ONLINE STORE *To place your order, either click on the link above or call us at 800-686-5334 *As always orders of $34+ qualify for Free UPS/FED Ex Ground Shipping For a delicious twist on the old fashioned grilled cheese sandwich, try the recipe below. You can add or change ingredients to fit your taste. Using the Spelt Raisin Bread in this recipe makes it an extra yummy sandwich. I think you’ll love it.

It has been quite some time since I can remember having such a mild winter like we’ve been experiencing this year here in Ohio.  Who would have thought that toward the end of February, we would be having 41 degrees, lots of sunshine and absolutely no snow with tulips and daffodils already peaking up out of the ground.  

Hopefully when I write my next recipe blog in another month or so, I’m not talking about how winter has arrived late to the Ohio valley with lots of snow and frigid temperatures.  But somehow, I just don’t think that will be the case. Whether above normal temperatures or below normal, the recipes I’m sharing today will hit the spot no matter what the weather is like outside.  And both recipes are very easy to make…especially the Cherry Angel Dessert.

Wherever you are, may you also be experiencing much warmth and sunshine this winter…no matter what the weather.  Until next time…Happy Baking.

Baked Spelt Penne Pasta Dish

3 cups uncooked Alb-Gold Spelt Penne (approx, 1 ½ pkgs) 1 – ¾ cups spaghetti sauce, divided (with or without meat) -  we like more sauce with ours, so I used probably twice as much sauce. 1 cup (8 ozs) cottage cheese 1 – ½ cups (6 ozs) shredded part-skim mozzarella cheese, divided 1 egg, lightly beaten 2 tsp dried parsley flakes ½ tsp dried oregano ¼ tsp garlic powder 1/8 tsp pepper   Directions

• Bring a large pot of water to boil.  Add a tablespoon of salt (or to your taste) and add the spelt penne.  Reduce heat and allow pasta to boil for approximately 11 minutes.  Drain.
• In a large bowl, combine ¾ cup spaghetti sauce, cottage cheese, 1 cup mozzarella cheese, egg, parsley, oregano, garlic powder and pepper.  Stir pasta into cheese mixture.
• In an 8-inch square baking dish, spread ¼ to ½ cup spaghetti sauce.  Top with pasta mixture, remaining sauce and mozzarella cheese.
• Cover and bake at 375° for 45 minutes.  Uncover; bake 5 – 10 minutes longer or until cheese is melted and golden brown.

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!

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!

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.

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!!