new growth

Happy New Year!

by Cassidy Stockton

It's a whole new year and high time for some new growth.

Happy New Year! I trust everyone is recovered from their celebrations last week and hope that each of you has had a wonderful first week of 2010. We’ve had a great week at Bob’s Red Mill so far.

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Bread & Wheat

Whole Grains in the New Year

by Chelsea Lincoln

Adding whole grains to your diet can be easy and tasty!  Here are some tips to help you find new and inventive ways to increase your whole grain intake and enjoy healthier meals.

Top 10 Tips for Integrating Whole Grains

Replace up to 50% of your baking with whole wheat

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This dish is a great alternative to boxed stuffing and no one has to stick their hand into bird.

Ditch the box of stuffing and try this

by Cassidy Stockton

This dish is a great alternative to boxed stuffing and no one has to stick their hand in the bird (to retrieve stuffing at least).

Admit it, you’ve relied upon that dry box of stuffing that somehow turns into a luscious, buttery side when cooked according to package directions. Most

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Apples, cinnamon and nutmeg make this oatmeal a perfect start to Thanksgiving Day.

Apple Pie Oatmeal

by Cassidy Stockton

Apples, cinnamon and nutmeg make this oatmeal a perfect start to Thanksgiving Day.

One of my favorite parts of visiting family for the holidays is making something fun for breakfast. We work so hard on planning the fancy dinner, but a good start to the day is needed to get

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Use a basic cornbread mix or cornbread recipe to create a classic holiday dressing.

Apple, Celery, Walnut Dressing

by Cassidy Stockton

Use a basic cornbread mix or cornbread recipe to create a classic holiday dressing.

Got an extra package of cornbread mix in your cupboard just waiting to expire? If so, you’re in luck! This easy recipe uses a package of cornbread mix as a base for a delicious, homey dressing-

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WW Rolls Final Results

Bran Flax Buns

by Chelsea Lincoln

I recently made these whole grain buns for testing and they came out really nice. This recipe makes 3 dozen buns so it would be perfect for a large Thanksgiving gathering. You can also freeze extra buns for later use or you cut the recipe down to make the amount

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The finished dish. We used savory herbs to replicate the flavors of Thanksgiving.

Skirlie

by Cassidy Stockton

The finished dish. We used savory herbs to replicate the flavors of Thanksgiving.

When our team was in Scotland, we kept our eyes out for fun new ways to use oats. While haggis does use oats, it’s not exactly something we felt the need to perfect. What we did find

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Cookies are an easy make-ahead dessert for the holidays.

Holiday Assignments

by Cassidy Stockton

Check out the recipes at bobsredmill.com for inspiration.

The holidays are tick-tick-ticking closer and, as usual, I’m just beginning to scratch my head and ponder what to bring to this year’s Thanksgiving feast. Over the last few years, I have gotten pegged with dessert. Guess that’s how it goes sometimes-

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World's Best Porridge

World’s Best Bowl of Porridge

by Cassidy Stockton

World's Best Porridge

After our last post, we got many requests for the actual winning recipe. While it’s pretty much what’s on our package, I’m happy to include it here for your enjoyment.

Basic Steel Cut Oats

Ingredients:
2-1/2 cups Water
1/4 tsp Salt
1 cup Bob’s Red Mill Steel

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Oregon Orchard Oat Brûlée combines the finest Oregon crops- pears, cherries and hazelnuts.

Oregon Orchard Oat Brûlée

by Cassidy Stockton

We’ve been teasing you for months now with drool-worthy photos of our Oregon Orchard Oat Brûlée (say THAT five times fast) and we know you’ve been eager to take a crack at this recipe at home. Your wishes have been granted (unless, that is, you just want them to appear

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