In a large bowl whisk together half and half, eggs and 1/2 cup parmesan cheese (Reserve remaining cheese).
Soak package of stuffing in the egg mixture., with 1/2 cup of the cheese in custard. Set aside.
Place pancetta on a baking sheet in a single layer and bake until pancetta fat has rendered, about 15 minutes.
Drain, keeping 2 tablespoons of the fat, and transfer it to a large skillet over a medium high heat.
Add apples, onions, chestnuts, celeriac, sage and thyme. Sprinkle with salt and pepper, sauté for 5 minutes.
Add sherry and bring to a boil until the liquid reduces to syrup, about 2 minutes.
Add broth and bring back to a boil.
Place skillet in oven and cook until celeriac and apples are tender, about 20 minutes. Reduce oven to 325° F.
Fix prunes into apple mixture, stir in pancetta, parsley and custard mix, transfer mixture to prepared baking dish and sprinkle over remaining cheese.
Cover with buttered foil, bake until pudding is puffed and golden, about 45 minutes. Let stand for 10 minutes before serving.
Other great ideas for Arrowhead Mills Organic Cornbread or Savory Herb Stuffing
A great breading for chicken, pork or fish—simply pulse in food processor or blender until a fine crumb is formed.
Five Simple steps to a delicious chicken/fish dinner:
Place 1/2 cup of flour on a plate. Add salt & pepper and mix.
Place 1 egg or egg white in a wide bowl (big enough to hold a chicken breast—low sided pasta plate/bowls work great for this), add a bit of water and beat for a minute or so.
Place the prepared Arrowhead Mills bread crumbs on a separate plate.
Salt & pepper your meat, cover both sides with flour, dip in egg wash and then coat with crumbs.
Sauté in olive oil until done. Serve sliced over salad, rice or spinach sautéed with cranberries, pine nuts and a bit of lemon for a quick healthy meal.
The perfect crouton for salads.
Excellent topping for baked pasta dishes such as macaroni & cheese.
Finally you can satisfy your brownie AND muffin cravings in one place! Our mini brownie muffins combine two favorites to create decadent bite-sized treats unlike any other.
Spectrum butter spray with baking powder
4 sticks unsalted butter, melted 8oz SunSpire
65% Cacao Bittersweet Baking Chocolate Chips
1 ¾ cups of Arrowhead Mills Organic Unbleached Wheat Flour
½ cup Dutch process chocolate powder
½ tsp Hain sea salt
3 ¾ cups granulated sugar
8 large eggs
Hain confectioner’s sugar
Prepare oven 350f Line mini muffin tins with liners, spray liners with cooking spray Melt butter with chocolate chips in a 4-qt heavy bottomed pot over medium high heat, stirring until smooth.
Whisk flour, cocoa powder and salt together, remove pan from heat and whisk in sugar, add in eggs, incorporating one at a time. Stir in flour mixture until just incorporated and spoon batter into prepared muffin liners, fill to the top.
Bake in the middle of the oven 25-30mins or until tester comes out with crumbs attached. Cool for 5 mins and dust w confectioner’s powder. Muffins can be kept in an airtight container for up to 2 days.
Get off to a healthy start with these moist and sweet muffins. Each one is packed with additions like freshly grated zucchini, crunchy pecans and tart cranberries to provide wholesome nutrition and lasting energy.
Spectrum non stick butter baking spray with powder
Preheat oven 350f Generously butter a standard muffin tins In a medium bowl combine together flours, baking powder, baking soda, and cinnamon, salt and set aside.
In a medium bowl, whisk together eggs, sugar, oil, and vanilla.
Stir in zucchini and nuts.
Stir in the flour mixture and fold in the cranberries, do not over mix.
Divide the batter between the muffin tins and bake in the center of the oven for 25-30 minutes or until test come out clean.
Let cool in pan for 5 minutes and then remove from pan to cool completely on wire rack.
Some hands-on time is required to master croissants. However, with a little patience (and a little butter) you’ll find these melt-in-your-mouth pastries are definitely worth the extra effort.
2 cups cold milk
2 tablespoons honey
4 ½ Arrowhead Mills Organic Unbleached Wheat Flour
1 ½ oz store bought gluten
1 scant cup of Arrowhead Mills Pastry Flour
½ cup of Hain Organic Sugar
1 ½ oz fresh yeast, crumbled
1 tbl plus 1 ½ tsp Hain sea salt
5 sticks of unsalted butter cut into pieces and cold
1 large egg, lightly beaten
Combine milk and honey and set aside. Using a electric mixer with a dough hook attached, stir together in a bowl, 4 ¼ cups Arrowhead Mills Organic Unbleached Wheat Flour, gluten, Arrowhead Mills organic pastry flour, sugar, yeast and salt; stir well to combine. Add in milk mixture in a slow steady speed and continue to mix until dough just comes together (approx 2-3 mins).c
Turn dough out on to a well floured counter top, gently knead the dough to form a smooth ball (knead for about 1min). Wrap dough in plastic and refrigerate for 1 hour or overnight.
Make the butter package; lay butter sticks side by side on a sheet of plastic wrap and sprinkle over remaining ¼ cup of flour. Pound with a rolling pin until all of the flour is incorporated, roll butter package into an 8-inch square. Wrap tightly and keep in the refrigerator.
Remove dough from refrigerator; place on lightly floured counter top.
Roll out to a 16 x 10inch rectangle, about ½ inch thick, with short side facing you.
Remove chilled butter package from refrigerator; place on the bottom half of the dough and fold back the remaining half of dough over the butter. Pinch edges of the dough to seal.
Roll out the dough to a 20 x 10 inch rectangle, about ½ inch thick with short side facing you; keep corners square. Brush off any excess flour with a dry pastry brush. Starting at the far end of the rectangle, fold into thirds, turning dough once at each fold. Wrap in plastic and chill for 1 hour.
Remove from refrigerator and repeat rolling and folding 2 more times, starting with the flap opening on the right and chill for 1 hour between each turn.
After wrap dough in plastic and chill for 6-8hrs or over night.
Turn chilled dough put on a lightly floured counter top, roll the dough out to a 30 x 16 inch rectangle, if dough becomes too elastic, cover with plastic and chill for 10 mins.
Using a pizza wheel cut the dough into 30 x 8 inch rectangles. Stack one piece on top of the other and line up the edges, each with a four inch base, Use pizza wheel to cut dough into triangles, cut a 1 inch slit into each triangle center. To shape croissants, stretch the two lower points of the triangle to enlarge the slit slightly. Fold inner corners formed by the outer sides of the triangles, press down to seal. With your finger tips, roll the base of the triangle up and away from you, stretching the dough slightly outward as you roll; the tip should be tucked under the croissant. Pull the two ends forward to form a crescent.
Transfer crescents to a parchment lined baking tray. Set each crescent 2 inches apart on prepared trays and, cover loosely and set in a warm spot to let rise and double in size.
Preheat oven 400F
Brush croissants lightly with beaten egg. Bake 20 to 25 mins, rotating sheets half way through cooking time. Transfer to a wire rack to cool and serve warm or room temp.
Spray a 9-inch loaf pan with no stick baking spray and line pan with a strip of parchment paper the length of the pan. Spray the paper.
Sift the flour, baking powder, baking soda, salt together in a medium bowl and set aside.
In a separate bowl with an electric mixer beat the butter and cinnamon together and slowly add the sugar until light and fluffy; scrape down sides now and then. Incorporate the eggs one at a time, add one third of the flour, a third of the mascarpone, and third of the sour cream. Incorporate the rest in same fashion until just blended, do not over mix. Fold in the bananas and chocolate chips.
Pour batter into prepared pan and set in the center of the oven and bake for 1 hr and 15 mins. Remove from the oven, remove from pan and set on wire rack to cool completely. Serve warm or at room temp. Pound cake will keep in refrigerator for one week or 3 weeks in freezer wrapped airtight.
In a medium bowl, mix the flour, baking powder, and salt, and cut in the butter until the mixture is the consistency of coarse cornmeal. Add the soymilk, and stir just until the dough comes free from the sides of the bowl.
Turn the dough onto a floured board, shape into a ball, and gently knead 10 times. Roll dough out 1/2" thick, and cut with a 2" biscuit cutter dipped in flour. Brush the tops of the biscuits lightly with a little soymilk. Place the biscuits on an ungreased baking sheet. Bake until lightly browned, 14 to 16 minutes.
Preheat oven to 350° F. Coat a baking sheet with cooking spray.
Mix and knead the flour, wheat germ, milk, oil, and honey until the mixture holds together well. On a floured surface roll the dough 1/4 to 1/2" thick (the thinner, the crisper the bread sticks will be). Cut into sticks about 4" long. Place on the prepared baking sheet.
Bake for about 15 minutes, or until golden brown. Brush with butter, and sprinkle with salt and sesame seeds (if using) and other desired spices (Italian seasoning, oregano, Mexican seasoning, paprika, sage). After adding seasoning, place back in the oven, and toast just briefly.
Preheat oven to 375° F. Coat a 12-cup muffin pan with cooking spray or line with paper cups.
In a large bowl, whisk the flours, baking powder, salt, nutmeg, and pecans.
In a small bowl, mix the oil, fruit spread, eggs, vanilla extract, and sugar. Add to the flour mixture, and stir just until moist. ( Do not over mix or the product will be heavy and tough).
Fill cups three-quarters full. Spoon into the cups until three-quarters full. Bake until a wooden pick inserted in the center comes out clean, 12 to 14 minutes.
1/2 c raisins (you can add up to a cup if you are a big craisin lover!)
Preheat oven to 350° F. Coat an 8" x 4" loaf pan with cooking spray.
In a large bowl, combine the flours, baking powder, allspice, cinnamon, and salt.
In a medium bowl, lightly beat the egg with the milk, sugar, margarine, and vanilla extract. Pour in the flour mixture, and stir until just combined. Fold in the raisins.
Pour the batter into the pan, and smooth.
Bake until a wooden pick inserted in the center comes out clean, 45 to 50 minutes. Cool in the pan on a rack for 10 minutes.
Preheat oven to 400° F. Coat a 9" x 9" baking pan with cooking spray.
In a large bowl, mix the cornmeal, flours, baking powder, salt, and cinnamon (if using). In a separate bowl, mix the egg, Rice Dream, oil, and maple syrup. Stir the wet ingredients into the dry ingredients, just enough to mix. Pour the batter into the prepared pan. Bake for 25 to 30 minutes, or until golden brown.
Hi! I am a fan of peanut butter in general, been eating it a lot of years, and believe me, I am well into adulthood! Your Valencia peanut butter is the absolute best out...
