Ingredients:

• 2 T olive oil
• 3 T all-purpose flour
• 2 pounds beef chuck (or leg of lamb), cut into 1 ½-inch pieces
• 1 pound carrots, peeled and cut into 1-inch pieces
• 6 large potatoes, peeled and cut into large chunks
• 1 white onion, cut into large chunks
• 2 cloves garlic, minced
• 2 c. beef broth
• 1 six-ounce can tomato paste
• 12 fluid ounces apple juice
• 1 T cold water
• 1 T cornstarch

Method:

· Heat olive oil in large skillet.
· Toss beef (or lamb) cubes in flour to coat.
· Fry meat in hot oil until browned.
· Place carrots, potatoes, onion and garlic in large slow cooker.
· Layer browned meat over vegetables.
· In mixing bowl, combine broth and tomato paste.
· Pour broth mixture into slow cooker.
· Pour apple juice into slow cooker.
· Cook stew on high heat for six hours or on low heat for eight hours.
· During last hour of cooking, dissolve cornstarch in cold water.
· Pour cornstarch mixture into slow cooker. Stir to combine.
· Simmer on high heat until stew thickens.

Kneaders' yummy Irish stew compliments the Irish soda bread the month of March.

• Levelly scoop brownies in ice cream scoop and deposit onto a cookie sheet lined with parchment paper.
• Insert a skewer into each brownie mound.
• Place cookie sheet in freezer for roughly five minutes to allow brownies to set
• Seperately melt milk chocolate and dark chocolate. (remember to seed chocolate so it comes oud shiny)
• Remove brownies from freezer and dip each one into milk chocolate until chocolate reaches skewer.
• Return brownies to cookie sheet and place in refrigerator until completely set.
• Once set, drizzle dark chocolate over brownies.

*Please note: this is not the same recipe for our French Toast served in-store

Kneaders Overnight French Toast*

Serves 6-8 people

Ingredients:

1 loaf Kneaders Chunky Cinnamon Bread

8 medium eggs

1 Tbs brown sugar

1 Tbs vanilla

3 cup milk

3/4 tsp salt

2 Tbs butter

Instructions:

Slice the Chunky Cinnamon bread into 8 pieces.

Butter a 9 x 13 inch glass baking dish generously.

Place 6 bread slices in the baking dish. Cut the remaining 2 slices into smaller pieces and fill in the spaces in the pan.

Mix eggs, brown sugar, vanilla, milk, and salt together. Pour the mixture over the bread slices.

Cut the butter into small pieces and dot over the top of the bread slices.

Cover the baking dish and refrigerate overnight (or at least for 4 hours).

Uncover and bake at 350 degrees for 45-50 minutes

 *Please note: this is not the same recipe for our French Toast served in-store

This tasty crowd-pleaser is the perfect addition to those cozy evenings in!

Mouthwatering Artichoke Bread

Ingredients:

• 1 loaf Kneaders’ Rosemary Focaccia bread, cut in half length-wise

• 1 package frozen spinach, thawed

• Artichokes (to taste)

• Margarine (to taste)

• Mayonnaise (to taste)

• Cream cheese (to taste)

• Parmesan cheese (to taste)

Directions:

1. Pre-heat oven to 350 degrees.

2. Spread desired amounts of margarine, mayonnaise and

cream cheese evenly over each half of bread.

3. Layer artichokes and spinach over bread.

4. Sprinkle parmesan cheese on top.

5. Bake uncovered in pre-heated oven until warm and bubbly

(about 20 minutes).

6. Let cool slightly then cut into thick slices and serve.

(To give your bread an extra kick, try adding sautéed

mushrooms, onions, crab or enhance your mayonnaise with

a dash or two of garlic powder. Yum!)

January Recipe Winner: Kathy Pranger

Kneaders’ To Die For Stuffing

Serves 12 (¾ cup serving size)

 
½ cup butter

1 cup chopped onion

2 cups chopped celery

2 cans chicken broth or 3 cups turkey drippings

2 packages Kneaders’ Asiago or Hazelnut 12 Grain croutons

• In a medium saucepan, brown onion and celery in butter.
• Add broth (or drippings) to onion mixture.
• Add croutons to broth mixture. (If mixture is too dry, add ¼ to ½ cup of broth or drippings.)
• For even more flavor, add any of the following:

-1 lb sausage, cooked and drained

-1 cup chestnuts, roasted and chopped

-Giblets, cooked and chopped

-1 medium Granny Smith apple, peeled and chopped

-¾ cup Craisinsrasins or dried cranberries

• Pour stuffing mixture into 9” x 11” baking pan and cover with tin foil.
• Bake at 375 degrees for 25 to 35 minutes.

To watch how to make this yummy stuffing, click here:

http://studio5.ksl.com/?nid=126&sid=22884317

Kneaders’ Cornbread Stuffing

1/2 sheet Kneaders’ Cornbread

4 strips bacon, chopped

1 green bell pepper, chopped

1 red onion, chopped

1/4 teaspoon dried marjoram

1 1/2 cups chicken broth

• Cut cornbread into small squares and transfer to mixing bowl.
• Heat oven to 350 degrees.
• Cook bacon in large skillet over medium-high heat until browned.
• Add peppers and onions to skillet; cook and stir until vegetables are tender.
• Remove vegetables from heat and add to cornbread.
• Season with marjoram.
• Add chicken broth and mix well.
• Spoon mixture into prepared baking dish.
• Cover with aluminum foil and bake for 30 minutes or until heated through. 

To watch how to make this stuffing, click here:

http://www.abc4.com/mostpopular/story/Kneaders-Cornbread-Stuffing/DrvPgMYNNE6CK0ZqEBDZHQ.cspx