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! 

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

HOMEMADE PIZZA RECIPE

INGREDIENTS:
2 Berlin Natural Bakery White Spelt Pizza
1 jar Simply Sauce Pizza Sauce
2 cups shredded mozzarella cheese, or shredded three cheese pizza cheese
Toppings of your choosing: Pepperoni, ham, onions, green peppers, hot peppers, mushrooms, black olives, etc.

DIRECTIONS:
HEAT oven to 400 degrees. Place pizza crusts on cookie sheets or pizza trays. COVER top of crusts with Simply Sauce Pizza Sauce.
SPREAD desired toppings, chopped, on top of sauce.
COVER with shredded cheese
TOP with any meat toppings desired, such as pepperoni, bacon, ham, etc.
BAKE on middle rack of oven for 18-20 minutes or until cheese is melted and golden brown.
REMOVE tray from oven and allow pizza to cool for a few minutes.

Slice and enjoy!

PUMPKIN STREUSEL BREAD TRIFLE

For Homemade Vanilla Pudding:
1/3 cup white spelt flour
2/3 cup sugar
Pinch of salt
1 tsp. vanilla
2 cups milk
2 eggs, beaten
1 ½ teaspoons butter

In a small saucepan, combine the sugar, flour and salt.
Gradually stir in milk.
Cook and stir over medium heat until thickened and bubbly.
Reduce heat; cook and stir 2 minutes longer.
Remove from the heat.
Stir about ½ cup hot filling into the beaten eggs to incorporate eggs.
Return all to the pan, stirring constantly.
Bring to a gentle boil; cook and stir 1 minute longer.
Remove from the heat.
Gently stir in butter and vanilla.
Cool, stirring occasionally. (Will probably take about an hour to really cool).

To make Pumpkin pudding for trifle:
1 – 30 oz can pumpkin puree
½ cups packed brown sugar
1/3 tsp. ground cinnamon or cardamom

In a bowl, combine the pumpkin puree, the brown sugar and the cardamom or cinnamon.
Stir in cooled pudding.
Reserve in the refrigerator, covered with plastic wrap until assembling the trifle.

To make Homemade Sweetened Whipped Cream:
1 pint heavy whipping cream
¼ cup granulated or powdered sugar
¼ teaspoon vanilla

Whip whipping cream on high speed of mixer until begins to thicken.
Turn mixer to lower speed and add sugar and vanilla.
Once mixed in, return mixer to high speed and continue whipping cream until stiff peaks form.
Refrigerate until assembling the trifle.
Note: My husband loves homemade whipped cream, so to make sure I have enough for a thick layer; I usually make a double batch.

To Assemble Trifle:
One or two loaves of Berlin Natural Bakery Pumpkin Streusel Tea Bread, broken up into bite sized pieces.

Layer half of the Pumpkin bread pieces on the bottom of a large clear bowl.
Pour half of the pumpkin pudding mixture over the pumpkin bread and then add a layer of whipping cream.
Repeat with the remaining pumpkin bread, pudding and whipping cream.
Refrigerate overnight.

ENJOY!

SUCCULENT RASPBERRY CHEESECAKE

Ingredients

3-4 Berlin Natural Bakery Oatmeal Gem Spelt cookie crumbs (1 1/2 cups)
1 tablespoon sugar
6 tablespoons butter, melted For the filling:
2 1/2 pounds cream cheese, at room temperature (5-8oz pkgs)
1 1/2 cups sugar
5 whole extra-large eggs, at room temperature
2 extra-large egg yolks, at room temperature
1/4 cup sour cream *
1 tabelspoon grated lemon zest (simply grate the outside peel of 2 lemons)
1 1/2 teaspoons pure vanilla extract
For the topping:
1 cup red jelly (not jam), such as currant, raspberry, or strawberry
3 half-pints fresh raspberries (I used approx 1 1/2 cups)

Directions

Preheat the oven to 350 degrees F.
To make the crust, combine the Oatmeal Gem cookies, sugar, and melted butter until moistened.
Pour into a 9-inch springform pan.
With your hands, press the crumbs into the bottom of the pan and about 1-inch up the sides.
Bake for 8 minutes.
Cool to room temperature.
Raise the oven temperature to 450 degrees F.
To make the filling, cream the cream cheese and sugar in the bowl of an electric mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 5 minutes.
Reduce the speed of the mixer to medium and add the eggs and egg yolks, 2 at a time, mixing well.
Scrape down the bowl and beater, as necessary.
With the mixer on low, add the sour cream, lemon zest, and vanilla.
Mix thoroughly and pour into the cooled crust.
Bake for 15 minutes.
Turn the oven temperature down to 225 degrees F and bake for another 1 hour and 15 minutes.
Turn the oven off and open the door wide.
The cake will not be completely set in the center.
Allow the cake to sit in the oven with the door open for 30 minutes.
Take the cake out of the oven and allow it to sit at room temperature for another 2 to 3 hours, until completely cooled. Wrap and refrigerate overnight.
Remove the cake from the springform pan by carefully running a hot knife around the outside of the cake.
Leave the cake on the bottom of the springform pan for serving.
To make the topping, melt the jelly in a small pan over low heat.
In a bowl, toss the raspberries and the warm jelly gently until well mixed.
Arrange the berries on top of the cake.
Refrigerate until ready to serve.
Note: I actually used a larger springform pan (at least 10-inch) as this makes a large cheesecake. If you use a 9 –inch, it will just be thicker.

If you’ve never attempted to make cheesecake before, you won’t be sorry you tried this.

Enjoy!