Cinnamon Roll Waffles

I've been noticing lately Pinterest has been flooded with posts of people buying a can of cinnamon rolls and using them for pie crust and waffles.  I'm sure that's awesome but it got me thinking . . . what if we used our whole grain dough?

Here's what I did.  I began with the amount of dough I would normally use for a pan of cinnamon rolls or a loaf of bread--approximately 1/5 of a big Bosch  mixer batch of dough.  Then I divided it in half.

I set one half under a bowl to keep from drying out, then proceeded to roll out the other half into a long rectangle.  On top of that, I spread a little soft butter and sprinkled it with brown sugar & cinnamon.

Then I folded the bottom end all the way to the top.  I rolled it out a little just to get out the air bubbles then crimped the edges.  Then once again, butter, sugar & cinnamon.

Next, fold the dough over itself once more, roll out all the air pockets and crimp the edges.

Cut into 4 pieces, then repeat the process with the other half of dough.  Cover the 8 sections and let rise about a 1/2 hour.

Give your waffle iron some time to preheat, then place the sections on.  I used a Belgian Waffle maker, but I'm sure any would work.  Just keep an eye on them as you would with regular waffles for doneness, but don't let them get too brown or they will be crunchy!

Then voila!!  Cinnamon roll waffles!  Mix up just a little glaze with some powdered sugar, milk & vanilla and drizzle on top for instant yumminess!

Tip:  When you're done, it's likely that some of the goo from the inside will spill out onto your iron.  Let it cool just a little until all that goo begins to set up, then just lift it out.

 

Bread Class!

JINKS' YUMMY BREAD CLASS!
SATURDAY MARCH 24
11 a.m. - 1 p.m.

Please join us as we learn the art of whole grain bread making from grinding the wheat to kneading and baking.  We will use our Nutrimill and Bosch mixer to throw together in 2 hours not only a loaf of delicious whole grain bread, but also a fancy cinnamon swirl loaf, some burger buns, and a yummy lunch treat.

Email me at ljgreenstreet@gmail.com to get your name on the list--Space is limited to 10.

Chocolate Covered Cherries Braid

Don't know why I'm thinking chocolate today.  Maybe it's because I'm trying to diet . . . again.  And someone offered me a Tootsie Roll today thinking that would take care of the chocolate craving I was experiencing.  I'm sorry.  Sweet thought.  Not chocolate.

So I've never tried chocolate bread before.  But I think we just might have a winner.  My mom always loved chocolate covered cherries at Christmas and I just happened to have some dried cherries in my pantry.  It just all sounded too good not to try.

The 2 Loaf Recipe . . .

2 cups warm milk (about 140 degees)
1/2 c. melted butter
1/2 c. greek yogurt (I used non-fat)
2 beaten eggs
3/4 c. honey
1 1/2 Tbsp. yeast
2 tsp. vanilla
1/2 c. cocoa
1/4 c. gluten
2 tsp. salt
8-10 cups whole grain flour (about 6 cups grain before milling)
6 oz. bittersweet chocolate chips (I used Ghiradelli)
1/2 c. dried cherries

Chocolate Glaze:
2 Tbsp butter
2 ounces unsweetened chocolate
1 cup sifted powdered sugar
(add more powdered sugar or milk to thin or thicken as needed)

First, pour wet ingredients into bowl.  Add about 4 cups of the flour and yeast.  Stir.  Cover and let sponge about 15 minutes or until dough has bubbled up about double in volume.

While your dough is sponging, reconstitute your cherries by soaking in hot water.

To the dough, add vanilla, cocoa, gluten & salt.  Begin adding flour until dough clears the side of the bowl.  Knead for 6-8 minutes, then check for gluten development with window pane test.

And this is where we begin . . . one big beautiful brown plump of chocolate dough.

Divide into two parts.  Cover the dough you're not working with under a big bowl to keep it from drying out.

Divide 1st portion into 3 parts.

Roll each section out into a long rectangle about 5 x 15".

Sprinkle 1 oz. of chocolate bits down the center as well as some of the re-hydrated cherries.

Roll up into one long log, making sure to crimp the edges tight to seal.

Repeat with other two parts.

Braid the three chocolate logs together into one beautiful braid.  Tuck the ends.





You can drizzle the glaze on the entire loaf or you can just leave the glaze in a bowl to be drizzled on separate slices.  This bread is also great  just left unglazed & toasted or warmed with morning coffee.

Whole Grain Bread with Pumpkin

I've made bread with pumpkin in the past and used it as cinnamon rolls.  But thought I'd try something a little different this year.  I will tell you, once I made my first batch, I was hooked.  The pumpkin makes for a very moist and soft bread.

Bread with Pumpkin
makes 2 loaves


8 cups freshly ground flour (I used Kamut, but Prairie Gold is good too)
1 15 oz. can pumpkin, plus water to make 3 cups
1/4 c. oil
1/2 c. honey (makes a little sweeter dough :-)
1/4 c. gluten
2 Tablespoons yeast
2 1/2 tsp. salt
zest of one orange
1 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. nutmeg
1/2 tsp. mace

(or you could just use pumpkin pie spice)

Mix the water and pumpkin together in a microwave safe bowl.  Heat for a minute then check temperature with thermometer.  You want to heat the pumpkin/water mixture to 130 degrees.  Once it has come to temperature, add oil, honey, about 3 cups of the flour and yeast.  Let it sponge for about 15 minutes, then begin to add remaining ingredients in your mixture.  Add only enough flour til the dough begins to pull away from the side of the bowl.  Knead for 5-8 minutes, testing dough with window pane test for gluten development.

Then this is what you get . . . beautiful pumpkin orange dough!











At this point, you could just make 32 rolls.  And they are super scrumptious!  The spices are mild and not overpowering at all.  These will go perfect with your Thanksgiving Turkey.

















Or . . . you could make the most beautiful Huge Cinnamon Roll with a Gooey Caramel Glaze

And here's how you do it:
With half of your pumpkin dough, divide this in half as well.  Roll out 1st half to about 12x16.  Brush with soft butter, then dust with some brown sugar and cinnamon.  Using a pizza cutter, cut this rectangle into 4 strips, then begin rolling.  Once you finish the first strip, take that roll and continue rolling the next strip around the first and so on until all four strips have been rolled into one big roll.

And now . . . do it again with the other half.  In the end you will have 8 16" strips of dough all wrapped up into one big cinnamon roll.


Let it rise for about 20 minutes, then bake for about 30 minutes or until temperature reaches 180-190 degrees.

For a super yummy glaze, in a saucepan melt 1/4 c. butter, then add 1/2 c. brown sugar & 2 Tablespoons heavy cream.  Cook to a boil.  Add chopped pecans if you like.  Then pour on top of warm cinnamon roll.

AND WITH THE 2ND HALF OF YOUR DOUGH,

You could try this Cranberry Cream Cheese Braid

Here's how you do it . . .

In a mixer, blend 1 8 oz. package cream cheese, 1/2 c. sugar & 1 egg

Divide remaining dough into three parts.  Roll out one section into one long rectangle, probably 20" x 4".




Sprinkle dried cranberries down the middle and press into dough.  Then spread about 1/3 of cream cheese mixture down center of dough.  Roll up long ways making one long snake.  Be sure and crimp the edges.





Repeat with the 2 remaining sections of dough.  Then begin to braid the 3 little snakes together.

Once the braid is complete, lay it into a round baking dish or on a cookie sheet.  Bake at 350 for about 30 minutes or until internal temperature is 350 degrees.  Cool for about 1/2 an hour so the filling sets up a bit.

Then . . . ENJOY!

Blueberry Lemon Cheese Braid

Blueberries and Lemons!  Two of my very favorite flavors.  Putting them together, you can't go wrong.  But when you combine them both with cream cheese . . . Pure Heaven!

I think one of my very favorite places on earth is probably a place called Hatcher's Pass.  It's a little mountain pass not very far from Wasilla, Alaska.  We lived in the beautiful little town of Wasilla for 11years.  If you visit on one of the sea/land packages in the summer, you will pass through Wasilla on your way to Denali National Park, but you'll miss Hatchers.  Ask a local how to get there.  You'll be glad you did!  In the winter, we would drive up to Hatchers and take the kids sledding.  We'd drive a van full of kids up there, take them to the top of the trail, drop them off, then meet them at the bottom, then start all over again.  This kind of sledding is great--no hiking up and down, just speed!  The kids loved it, even when they crashed!

In the summer, however, there are a zillion beautiful trails to hike.  But in late August, it's all about the blueberries.  There are many places in Alaska to pick wild blueberries.  And if you find your perfect spot, it's kinda like a fisherman's perfect fishing hole.  You know the story . . . Where'd you catch those fish?  "In the river".  Where'd you find so many berries . . . "on the mountain".  I have so many memories with family and good friends picking up in Hatcher Pass.  The berries there are really indescribable if all you've ever had are pitiful grocery store blueberries.  They are the perfect mix of sweet and tart as well as the most perfect "bite", not at all mushy or mealy like those big beautiful deceptive grocery store berries.  (Can you tell I'm a berry snob?)

So we visit every summer now.  Always in August.  Because in August, you get to fish for silver salmon and you get to pick Blueberries.  I always bring back a few gallons.  I would bring more, but my family grows tired of blue fingers after a few days of picking.

The recipe:
about 26 ounces of dough, the equivalent of one loaf of bread
8 oz. cream cheese
3/4 c. sugar
zest of one lemon
1 egg
3/4 cup fresh or frozen blueberries
3/4 cup jarred or homemade lemon curd

Cream together the cream cheese and sugar.  Add the egg and lemon zest and blend well.  Gently stir in the blueberries.

To make the braid, just roll out the dough, about 26 ounces into a long skinny strip, probably around 18-20 inches.  Spoon the cream cheese mixture down the middle.  Drizzle the lemon curd down the middle, then swirl with a knife.  Cut slits down the sides of the dough, as pictured.

Begin your braid at the top, criss-crossing from left to right.

Once you've finished the braid, gently move to a round baking sheet.  If I had been super industrious tonight, I would have made a little bow to make it look gathered at the bottom.  Maybe on my next attempt, I'll do this.

Let your braid rise for about 20 minutes in a warm oven.  Then bake at 350 for about 30 minutes or until nicely browned.

And Voilah!  I was a little aggressive with the cream cheese filling.  As you can see, it's bursting from the seams.  But you want to try it, don't you?  Once it cools a little, I will add a lemon glaze.  For the perfect glaze, just mix 1 cup of powdered sugar with the juice of one lemon.

Bread Classes

Join me on either of two Saturdays, November 5 or 12 for a Whole Grain Bread Class.  We will use the Bosch Mixer and Nutrimill to create an amazing array of whole grain goodies!  We might even figure out how to incorporate a little pumpkin into something Ü.

Class cost is $10/adults, $5 students.  Drop me an email at ljgreenstreet@gmail.com if interested.

Oatmeal Bread

My mom is always telling me how good her bread is when she adds oatmeal.  Well I finally tried it!  And now I think EVERYONE should try it.  The loaves came out so soft and even had a little more rise to them than my normal batches.

What I did: 
To the basic bread recipe, I substituted 3 cups of rolled oats (not the quick kind) for some of the whole wheat flour.  I left everything else the same.  If you want your bread to really say "I'm oatmeal bread", just brush a little egg whites on top and sprinkle on some oats once you've made your loaves.

Give it a try!

Fall Orders Due!

I will be submitting my order in to Wheat Montana on Wednesday Sept. 28, so if you're needing anything before next April, get those orders in ASAP!

Whole Grain Sourdough Bread

In my bread class this past Saturday, I whipped up a loaf of Sourdough Bread using 100% spelt.  There were lots of questions on how to start a sourdough starter.  Here's a recipe that looks pretty simple.  I have not tried it, but it comes from a friend who works with Lequip.  Coming from her, I'm sure it works!  You can find lots of recipes on her website . . . http://www.cookingwithlacey.com/.

Starter:

•1/2 C Filtered Water
•1/2 C Fresh ground Wheat or Rye flour

Day 1 -- Place in a glass jar, combine the two together using a fork till no lumps are left. Cover the jar tightly with plastic wrap and cut a slit in the top. Stir every 12 hours.

Day 2 -- Feed the starter by adding a 1/4 more of each ingredient. Stir and cover again. Stir every 12 hours

Day 3-Day7 -- Feed the starter by adding a 1/4 more of each ingredient. Stir and cover again. Stir every 12 hours. By this day your starter should start to be bubbly and be picking up a sour smell. It will usually take 4-7 days for a good starter.

Once your starter is finished place a tight lid on your jar and place in the refrigerator. Feed weekly by taking 1 C starter and throwing it out ( I make something out of it each week) and feeding it with 1C flour 1C water. Let rest on counter till starter becomes active and bubbly again, place back in refrigerator.

Whole Grain Sourdough Bread


1 1/2 cups water
1 1/2 tsp. salt
3 Tbs honey or 2 Tbs agave
1/4 cup sourdough starter
5 cups whole grain flour


First mix together wet ingredients, then add salt and flour a little at a time.  Cover with plastic wrap and let sit for one hour.  Every 15 minutes, 3-4 times, uncover dough and scrape with spatula to remove from bowl.  Use a little flour on dough and on your hands as dough will be moist.  Pull the dough and fold back on itself 3 times, then place back in bowl and cover.

Let sit in a warm spot (like a microwave) overnight. 

Next morning, scrape dough from bowl, stretch and fold once more and place (seam side up) in a well floured basket.  You can buy actual "proofing baskets", or you can find one from around the house that is clean and you don't mind getting flour on.  It should be the same shape as what you will bake your bread in.  Let this rise for 1 1/2 hours.

I bake my bread in a clay baker, but I've heard you can use a dutch oven as well.  If you are only using your clay baker for bread, you won't need to oil it.  I would imagine with a dutch oven, you should put a little something on it.   Put your baker in the over and begin to preheat about 45 minutes before you will be baking the bread. 
When dough is through rising, quickly flip into baker and put into oven.  It should take 30-40 minutes.  Use an instand read thermometer to make sure it has reached 190-200 degrees.  Let cool for about 5 minutes then invert onto cooling rack.

Peanut Butter Chocolate Chip Cookies

This is a super easy cookie recipe that I like to share with my classes and they're always a hit!  It really shows how you can incorporate whole grains into just about anything.  And with the use of natural peanut butter, rolled oats and whole grains, it's super good for you too!  In moderation, of course Ü.

1/2 cup butter
1/2 cup peanut butter (chunky or smooth--to your liking)--I like to use the natural PB, but Jif or Skippy work fine too
1 egg
1/2 cup sugar
1/3 cup brown sugar
1 cup whole wheat flour (Prairie Gold or soft white)
1/2 cup rolled oats (not the instant kind)
1 tsp. baking powder
1/4 tsp. salt
1 tsp. vanilla
1 cup chocolate chips

With mixer, cream together butter & peanut butter.  Add egg and sugars, mixing well.  Add dry ingredients and vanilla, then incorporate chocolate chips.  Use cookie scooper to make about 2 1/2 dozen cookies.  Bake at 350 for 10-12 minutes.

Bread Class!

JINKS’ YUMMY BREAD CLASS!


Saturday June 18

11 a.m. – 1 p.m.

Please join us as we learn the art of whole grain bread making from grinding the wheat to kneading and baking. We will use our Nutrimill and Bosch mixer to throw together in 2 hours not only a loaf of delicious whole grain bread, but also a fancy cinnamon swirl loaf, some burger buns, and a yummy lunch treat.

Cost - $10, students $5

If you decide to purchase a machine your class price will be applied to that.

Email me at ljgreenstreet@gmail.com to get your name on the list--Space is limited to the 1st 10 that sign up!!

Buns, Buns & More Buns!!

I was checking out Facebook yesterday and my sweet friend Debbie from Alaska had a posting from her daughter Katie saying that they needed to make something called Balloon Buns next time Katie was home. Me being the ever interested culinary gal (particularly when the word Buns is used) that I am asked Katie what in the world were Balloon Buns. Her reply -- "an Über yummy hollow cinnamon roll filled with melty gooey marshmallow goodness!" Her reply sold me. I had to try these!! Researching on the internet, I found a few varieties, some made with canned biscuits. Others with yeast bread using a sweet dough. Many of the comments were about how incredibly sweet they were. I took note of that and decided that just a basic bread dough might still do the trick. So my son Travis & I set about the task this morning of making "Balloon Buns".

I made a 2-loaf recipe using Kamut (posted a couple days ago). We used half of the dough for 24 Balloon Buns and the other half for 4 burger buns and 6 hot dog buns. However, in my zeal for getting this recipe on the blog, I forgot about the burger and dog buns and let them burn--major bummer!! I'll still show the pics though. You'll get the idea.

We made this 2-loaf batch of dough in my Compact Bosch. I will advertise a little here and tell you that the Compact is an awesome little machine for your everyday tasks--from making a 2 loaf batch of bread to cookies or whatever else you may normally use a Kitchen Aid for. By the way, the Compact Bosch is 400 watts (next to my 300 watt Kitchen Aid) and is so light, I can pick it up with only 1 hand.

Ingredients:
1 batch of 2-loaf dough
24 large marshmallows
1 1/2 cups sugar
1 1/2 tsp. cinnamon
3/4 cup melted butter
2 muffin pans
1 extra pair of hands

So we got started by mixing the water, oil, honey, some of the flour & yeast. Then we put the cover on and let it proof for about 15 minutes until the mixture rose up and got bubbly.





Next we added more flour, some gluten & salt. We continued adding flour until the dough began to clean the sides of the bowl. We let it knead on setting 3 (for Bosch Compact, setting 2 for the Universal) for 6-8 minutes. We then covered the bowl and let is rise in the bowl for about 10 minutes, until it almost reaches the lid.



Then we divided the batch in two. One was destined to sit in an oven, forgotten so as to become my burnt burger & dog buns :-(. The other, however, was destined for greatness and would be the Über Yummy Balloon Buns!

Begin by dividing the dough into 4 sections, then each quarter into 6 sections--giving you 24 sections. Just work with 6 at a time, leaving all the rest of your dough under a bowl on the counter so it doesn't dry out.

Roll each section out.

Now would be a good time to have a second pair of hands. Roll a marshmallow in melted butter, then in cinnamon sugar. Next place it on your rolled out section.

And wrap it up! Be sure and crimp the ends together as well as you can so the marshmallow-ey center doesn't leak out.

Once it's all sealed up tight, then roll the whole bun in butter and cinnamon sugar once more. Place the bun in a muffin tin (sprayed with cooking spray).

When all 24 of your buns are in the pans, place them in a warm oven to rise for 20 minutes. Then bake at 350 for about 18 minutes.

When they're done, immediately remove them from the pans onto cooling racks.

Thank you Debbie & Katie for a fun morning in the kitchen and some "Über Yummy-ness"!


**Tips for this recipe--
1) Place them upside down on the cooling racks. When baking, some of them may break open. So turn them upside down even if you don't spot a hole. That way all the yummy goodness doesn't drain out onto your counter.
2) Line your oven with some foil before baking. This way, if some of the buns open up while baking, you won't have a sugary mess all over your oven and curse little 'ole me!

And now on to the Burger & Hot Dog Buns . . .



Divide the remaining dough in half. Divide the 1st half into 4 parts. To form a nice round burger bun, bring the sides up to form a small purse.






Then smash it! You should now have a nice round bun.
Do this with a little bit of flour on the counter so it doesn't stick.







Divide the 2nd half into 6 sections. Roll each one up like a snake, keeping in mind how long your hot dogs will be--the normal size or the bigger brats size.







Place on a baking sheet to rise in a warm oven for 20 minutes. Bake at 350 for about 15 minutes. These will freeze great to be pulled out next time you decide to have dogs or burgers and are so much better than store bought!




These don't really look too bad I guess Ü

Kamut Bread

I have a new love. Only met this one about a month ago, but I've fallen hard--for Kamut!! It has an interesting history, though it probably did not come from any ancient Egyptian tomb as is rumored. If you want to read more about it and its origins, check out http://www.kamut.com/. You often hear that hard white wheat (Prairie Gold) yields a bread that looks closer to a traditional white bread. Kamut is even lighter! But don't let this pale-face fool you. It is an incredibly nutritious grain, high in protein and makes a super yummy buttery tasting bread! I highly encourage you to try this wonderful grain. I promise you'll love it!!

Try this recipe for Kamut bread. (Though you can use the same one for any whole grain bread)

2 1/2 cups warm water
2 Tablespoons SAF yeast
6 cups freshly ground Kamut flour
1/4 cup canola oil
1/4 cup honey
1 1/2 tsp. salt
1/4 cup. vital wheat gluten
1/2 tsp vitamin C crystals

Mix water, oil, honey, yeast and enough flour in your Bosch compact mixer to form a mixture that looks like oatmeal. Let this mixture sit for about 15 minutes, until it doubles in the bowl.

Now add the salt, gluten, & vitamin C crystals. Add enough flour until dough cleans the side of the bowl. Knead for about 8 minutes. Let the dough rest in the bowl for 30 minutes. Turn dough out of bowl onto work surface and shape into 2 loaves. Place in oiled pans. Let rise for 20 minutes in a warm oven. Bake for 20-30 minutes--loaves are done at 180 degrees.

Immediate remove from pans to drying rack and let completely cool before storing in bags.

NOTE: In this particular recipe, I've included a 2nd rise. I'm finding that this more traditional 2nd rise is giving my bread a richer flavor and texture than just one.

All Things Pumpkin!

October comes and if you're like me at all, your mind is swimming in fall hues of gold & orange, leaves falling, baskets of mums, & PUMPKINS!!

It's been hard to think Autumn really here in Houston. We got a glimpse of it in early October, then the heat returned and it seemed like maybe we should be working on our tans again. But this morning, our friendly weather girl promises temps in the 40's tonight so today I'm making Pumpkin Bread and I can't wait for it to come out of the oven!

Let me know what you think of this one--I LOVE IT!! It's loaded with good stuff like flax, oats & whole grain goodness! It's not super sweet, so if you like a sweeter loaf, just add a little sweetener of your choice. And it's denser than normal pumpkin bread--great toasted for breakfast! Enjoy!!

Pumpkin Bread

15 oz. can pumpkin
2 medium ripe bananas
2 eggs
2 cups whole wheat pastry flour or Prairie Gold
1 cup rolled oats
3/4 cup ground flax meal
3/4 cup sugar
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 tsp. pumpkin pie spice
1 tsp. vanilla

Cream together the pumpkin, bananas, vanilla & eggs with mixer (or in a food processor). Mix dry ingredients, then add to pumpkin mixture.

Spray two standard loaf pans with cooking spray. Transfer batter to pans. Bake at 350 degrees for 45-50 minutes or until toothpick inserted at center comes out clean. Cool before slicing.

Bread Class this Saturday!

This Saturday, October 30, we will come together and busy our hands with the task of learning how to make whole grain BREAD!!

So for those of you who are new to this fun task as well as those of you who've been doing it for awhile now and just need to do a little refining, come on over! We will cover the basics from milling to kneading and learning a fancy but easy little trick or two. Might even have a taste or two--YUMM!!

Please drop me an email if you'd like to reserve a spot. The cost is $10/person and we will meet from 11-1 pm.

October Order

If you're not on my contact list and didn't receive my email, just wanted you to know that I will be placing another order later this week. Please drop me an email if you would like a price list.

SPECIALS!!

#1 - $1 off per 50/45# if order placed by the end of the day Sunday Oct. 24
#2 - $2 more off if you order 10 50# bags/45# pails
#3 - $3 more off if you order 15 50#/45# pails

ALSO, my supplier, L'Equip, is offering great holiday pricing on Bosch Kitchen Machines, the Nutrimill, L'Equip Stick Blender and B/R/K pressure cookers. many of these prices will go back up January 1!

Bread Class Anyone??

This summer was a crazy one! We married off our daughter Natalie to her high school sweetheart Xavier on June 19 on a beautiful, though rainy, day in Wasilla, Alaska. And yes, the wedding was still outdoors. We celebrated with good Texas barbecue and really the only people that weren't comfortable were the Texans! All of our wonderful Alaskan friends just came dressed for the event and it was beautiful!

So we were gone for the entire month of June and it feels like we've just been catching up the rest of the summer. But I think now we're starting to feel like life is returning to normal. So . . . I think I feel a bread class coming on :-).

Whose interested? If you would like to attend a 2-hour class where we learn together the art of whole grain bread making from milling to baking, please email me (ljgreenstreet@gmail.com) and let me know. Also let me know what timing works best for you and I will try to tailor classes to fit all of our schedules. Is morning, afternoon or evening best? Weekends or weekdays? Just let me know!

Fall Order Time!

It's Fall Order time everyone!! I would like to get an order placed by the end of next week, so I'm opening up the pre-order process. If you don't have my most recent price list, please email me (ljgreenstreet@gmail.com) and I will send you one. I won't be placing another large order for another 6 months, so now's the time to stock up on your whole grain needs! I will be keeping some stock on hand, but only 45# buckets, so if you prefer the less-expensive 50# bags, you will need to order those now.

On my new price list, you will notice that Wheat Montana is now offering an organic option on most of their grains. Even if you're not an organic enthusist, you will find Wheat Montana products to be superior whether they are organic or not. All of their non-organic products are certified chemical and pesticide free and always have been. So you can be assured you have a great product either way.

If you don't yet own a Bosch or Nutrimill, Kitchen Resource has lowered the prices on these great products and I have passed along those savings to my customers. If you don't know much about either of those products, please give me a call. I'd love to sing their praises to you! Kitchen Resources has also added back into their product line a coffee/seed grinder that is a really good one. It's great to have an extra one on hand so you don't have to use the same one for grinding coffee beans and your flax!

At the end of this month, I will be traveling to the Kitchen Resource convention to check out what's new in their product line and just learn for myself more about what they already have that I need to be more educated on myself. For instance, Kitchen Resource has a wonderful pressure cooking system. They come in all sizes--small to large. And they're not like the pressure cookers of old--the big heavy ones. They are light and there is much you can do with them in preparing quick healthy meals for your family. I am able to order them now . . . I just don't know much about them, so hopefully I'll learn something I can pass on to you. If you are interested in the BRK pressure cooking system, you can check out the Kitchen Resource website . . . www. kitchenresource.com.

Delivery Day!

Grains are being delivered tomorrow morning! I will be available tomorrow afternoon after 4:00 for anyone who wants to pick up tomorrow. Please contact me to let me know when you will be coming by so I can make sure and be here. It would be great if all orders could be picked up by the end of the weekend.

Won't Be Long Now!

The delivery date of our grains given to me was Feb. 22. However, they also say it will probably be a couple weeks before that, so stay on the alert! I know some of you are running low and will want yours right away.

And for those of you who are just finding me, don't worry! I ordered plenty extra of the main grains. If you know you will want something, however, don't just wait until pickup. Let me know and I will put your name on it so you can be sure you get your grain.

Just wanted to let you know as well that when I placed the order, I found that grain prices had gone up since I made my price list. If you already placed an order, I am honoring the prices first given to you. But if you want to add to your order, you will be charged the new prices on the added items. Just didn't want you to be surprised. For most grains, the price change was not much, maybe only 50 cents. But for some, for instance, spelt, the change is a little more like $10. But this is the way of the grain market . . . prices will fluctuate! If you need a new price list before hand, just let me know and I will send it your way.