Home Baking

Bread specialties have moved out of the basket and onto the plate. Small wonder: They’re versatile, popular and economical and offer utilization opportunities across the menu.  To view article, click here.

Our first issue of our new e-magazine, Kernels brings you stories, articles, recipes and more. 
For the first issue of our quarterly e-magazine we feature an interview with USDA's Robert Post talking about their SuperTracker program. Also, we focus on folic acid fortification of enriched grain products and their role in the prevention of birth defects.  We have a couple delicious recipes, an article about Spring Wheat and another surprise or two.
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Get ready to fix your sweetheart a wonderfully easy and delicious dessert for Valentine’s Day. Even if you don’t have the time or energy to prepare an entire meal, he or she will be impressed with this dessert. Raspberry Lovers’ Pudding takes only 15 minutes to make in advance and then chill overnight or 24 hours until the perfect time for serving.  This is also a great dessert for a Valentine’s Day dinner party.

RASPBERRY LOVERS’ PUDDING

Ingredients

2 12-ounce bags frozen, unsweetened raspberries, thawedRead more

In our home, the start of the New Year represents a fair amount of house cleaning. It's an opportunity to pare down and give away unused or outgrown clothing, toys and objects. In the kitchen it means cleaning the refrigerator and cupboards, discarding items with passed use-by dates and refreshing the spice cabinet. It's a cathartic ritual our family knows well and in which everyone participates. They also know that when they are tossing out old food, under no circumstances are they allowed to throw out the stale bread. Neither should you.Read more

Claims relating to the benefits of whole grains are now the most sought after health claims on food packages, followed by claims about dietary fiber, according to the Food Marketing Institute’s (FMI) 2011 U.S. Grocery Shopper Trends report. Restaurants feature exotic rice, spelt, faro, amaranth, and other lesser known grains in everything from salads and pancakes to pizza crusts, soups, cocktails, and desserts.Read more