CALIFORNIA SUNSHINE PIZZA

INGREDIENTS:
1 Berlin Natural Bakery White Spelt Pizza Crust
1 Tbsp. Extra Virgin Olive Oil20-25 Spinach Leaves
1 Tsp. Sundried Tomato Bruschetta
3oz. Fresh Mozzarella

DIRECTIONS:
Place “thawed” Berlin Natural Bakery spelt pizza crust on lined baking sheet.
Brush with Extra Virgin Olive Oil
Sprinkle with Garlic Salt (to taste)
Add Spinach leaves (cleaned & dried)
Add dollops of Sundried Tomato (Bruschetta) over spinach
Cut up “Fresh” Mozzarella and spread over topping
Sprinkle top with shredded mozzarella (optional)
Bake 13-15 minutes. 

Remove from oven and ENJOY!!

APPLE CRANBERRY SPELT STUFFING

INGREDIENTS:
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

DIRECTIONS:
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!

CHERRY ANGEL DESSERT

INGREDIENTS:
1 package (8 ounces) cream cheese, softened
1 cup confectioners’ sugar
1 carton (8 ounces) frozen whipped topping, thawed (I like to make my own whipped topping using 1 pint of heavy whipping cream, ¼ cup confectioners’ sugar and ½ tsp vanilla)
2 Berlin Natural Bakery Spelt Angel Food cakes, cut into 1-inch cubes
2 cans (21 ounces) cherry pie filling (or whichever pie filling you prefer)  

DIRECTIONS:
In a large bowl, beat cream cheese and sugar until smooth;
fold in whipped topping and cake cubes. 
Spread evenly into an ungreased 13-in. x 9-in. dish;
top with pie filling. 
Cover and refrigerate for at least 2 hours before cutting into squares. 
(Note: when I made this, I only used 1 can of pie filling.  It might not have covered the top as completely as two cans would have, but it was still plenty and delicious)

BAKED SPELT PENNE PASTA

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.

OLD FASHIONED GRILLED CHEESE

INGREDIENTS:
1 egg salt and pepper to taste
2 tablespoons butter, divided
2 slices Berlin Natural Bakery Spelt bread
2 teaspoons mayonnaise
2 teaspoons Dijon mustard
4 thin slices ham
2 slices Swiss cheese

DIRECTIONS:
In a shallow dish that will be large enough to dip your sandwich in, whisk the egg with some salt and pepper. Set aside.  
Melt 1 tablespoon of butter in a skillet over medium-high heat.
Spread the mayonnaise and mustard onto one slice of bread (or just use whatever condiment you prefer).
On the other slice, layer the ham and cheese.
Place the slices together to enclose the ingredients. 
Carefully and quickly, dip each side in the beaten egg, and place in the hot buttered skillet.
Cook until golden brown on the bottom, then melt the remaining butter in the skillet.
Flip the sandwich, and cook until browned on the other side

Enjoy!