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eBread Newsletter
| June 10, 2010
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Greetings!
Thanks for subscribing to our Newsletter. Please feel free to forward this to a friend. If you'd like to unsubscribe from this newsletter, there are links at the top and the very end.
If you are interested in one of the events below, please click on the link to register - classes do fill up quickly! More classes and events will be scheduled, you can also find them on our web site.
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Lower Prices!
Effective immediately - WonderMill is now $239.95 ($30 savings),
and the Wonder Junior Deluxe Hand
Mill is $199.95 ($20 savings). As of Friday June 24, 2010 the Nutrimill
is $239.99 ($30 savings) and the Bosch
Mixer is $359.99 ($40 savings).
We don't know how long the new prices will be in effect, maybe
through the summer or longer. If you been waiting for a special deal on
one of these machines, now is the time!
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Father's Day
Here's a few ideas your Dad would like! Dad's - if you want to make your own "wish list", go to our web site, register, then use the "wish list" feature to make a custom list of items you'd like your family to "consider" for Fathers Day! Camerons Stovetop Smoker
I
absolutely love the flavor of smoked foods. However, most smoked foods
on the market are loaded with chemical additives that I am not willing
to ingest.
Now, you can enjoy a variety of wonderful real
smoke flavors in meat, fish, vegetables, and even nuts and cheese,
prepared so quickly and easily, in your own kitchen, with Cameron's Stovetop
Smoker, using real wood chips.
Smoker-cooking is a healthy way
to infuse flavor without the use of fats, salts or oils and that means
no added calories either! Camerons Stovetop Smoker allows you to
hot-smoke food, a process that retains moisture and natural cooking
flavors, so foods don't dry out or get tough. It seals tightly so you
can smoke-cook over a gas or electric flame right on your stovetop
without filling the kitchen with smoke! It may also be used on the grill
or over a camp fire. Camerons Stovetop Smoker also doubles as a
steamer or roaster, so you really get two great cookers in one product.
THE ORIGINAL STOVETOP SMOKER HAS BEEN IMPROVED
- A new pull ring makes it easy to slide open the lid
- Drip
Tray has loops on each end for easier lifting
- Base corrugations
are deeper and recessed
- New corrugations on the sides of the
base pan
- Greater magnetic composition for induction stovetops
It is still the best stovetop smoker on the market &
includes 4 sample tubs of chips, instructions and recipes.
It is
made of durable stainless steel and weighs only 7 lbs and is priced
under $50! It comes with a small cookbook and easy to follow
instructions and 4 - 1 oz samples of wood chips. All components nest
inside the base for easy storage. Measures 11" x 15". Dishwasher
cleanup!!!
Click here to buy Cameron's Stovetop Smoker
It's as easy as 1-2-3 (well 4!)
- Place the wood chips in a small pile in the center of the
Smoker Base.
- Place Drip Tray on top of wood chips inside the
Smoker Base.
- Place the Wire Rack on top of the Drip Tray then
arrange the food to be hot-smoked on the Wire Rack.
- Slide the
Lid closed and place the entire unit on the heat source. Medium heat
settings generally yield the best results.
Camerons Stovetop Smoker works great with all meat,
seafood, and poultry dishes and it transforms ordinary vegetables (and
sausage!) into delicious main courses!
Cooking times will vary
depending on the amount and type of food to be smoked.
If the smoker
rack is filled:
- Fish - about 22 - 28 minutes
- Chicken - about 30 -
35 minutes
- Vegetables - 8 to 18 minutes - (depending on how
full)
- Nuts - 10 minutes
- Cheese - 4 minutes after smoker
is at temperature (placed in foil cups or make a foil boat. Best if
cubed)
- Ribs - Smoke 45 minutes, apply sauce and bake or grill
till brown, if desired
- Hamburgers - 20 minutes, then brown under
broiler or on grill, if desired
Please check
your stove manual if you have a flat top stove to make sure you can use a
pan that is larger than the element under the glass.
To help with
cooking times the temperature inside the Stovetop Smoker is about the
same as an oven at 375 degrees F.
I love this cooker!!! In
one week, I have smoked chicken breast, Italian Chicken Sausage
(incredibly moist, juicy and flavorful), vegetables, and tonight I'm
trying salmon and grouper. The chicken was moist and tender and the
vegetables were a real hit at our church potluck!
Sue's Smoked Vegetables
1 onion
sliced
1 yellow or red bell pepper
2 avg zucchini sliced
2-3
roma tomatoes, chopped
Place in foil "boat" or shallow glass
container that will fit inside the smoker. Drizzle with olive oil
dipping sauce (in Bread Beckers cookbook), and sprinkle with Italian
seasoning and salt and pepper to taste. Follow 4 easy steps.
I used
1/2 TBSP hickory chips and 1/2 TBSP oak chips and smoked for 20 minutes.
To
serve sprinkle with parmesan cheese. YUM!!
Also available Gourmet Edition Mini Smoker
This
Mini Smoker works exactly like the Original larger one, but is half the
size. At 7 x 11 inches it is great for cooking for two, or for the
smaller things you want to infuse with the smoky flavor. It comes with
Hickory and Cherry flavored wood chips, instructions and recipes.
Click here to buy the Gourmet Mini Smoker
I'm thinking I want one of each
to do nuts, cheese or side dishes while the meat cooks in the bigger
version.
Variety of wood chips available for different flavors
and application. Most recipes use 1- 3 TBSP depending on the cooking
time and the intensity of flavor desired.
1 pint sizes available in:
Alder, apple, bourbon soaked oak, cherry, corn cob, hickory, maple,
mesquite, oak, pecan
Click here to buy Cameron's Wood ChipsJim's Organic Coffee
Jim's Organic Coffee comes from all over the world and ranges
in flavor from dark, medium and light roast, as well as flavored
(hazelnut and French vanilla) and decaffeinated.
Teeccino's Herbal
Coffee
Herbal coffee is a blend of herbs, nuts, fruits and grains that
are roasted, ground and brewed just like coffee. Dark, rich, and
full-bodied, Teeccino brings you all the satisfaction of a robust brew
with no caffeine reaction. Teeccino tastes mildly sweet from dates and
figs, but only has 15 calories per cup! Teeccino contains 65mg of
potassium to give your body a natural energy lift and 365mg of inulin to
enhance your digestion and improve your elimination! Regular coffee
tends to have an acidifying effect on the body whereas Teeccino Herbal
coffee is naturally alkalizing making it not only a good tasting
coffee/caffeine substitution but a healthy one as well.
We have several varieties to choose. We also offer trial packs
that cost only $0.99 and brews 6 cups of "coffee" - a great way to try a
flavor before you purchase the larger size.
Click here to buy Teeccino Herbal
Coffee
Also, check our selection of coffee filters and insulated Stainless Steel beverage dispensers!
Sweet and Easy Popcorn Popper
This
is the same design as the popular Whirley Pop only the Sweet and Easy
popcorn popper is made of stainless steel (not aluminum). Priced at
$39.99
Personal note - I tried this popper and was totally
impressed. It pops EVERY kernel from start to finish in about 1 ½
minutes!!! (A little longer for the kettle corn). It doesn't get any
easier than this!!!
A small recipe book is included with the
popper. You can use as little as 1 Tablespoon of oil to ½ cup of
popcorn. I tried both, olive oil and coconut oil. I also made the
kettle corn recipe in the cookbook included with the popper,
substituting agave nectar for the sugar called for in the recipe. It
was fabulous!!!
You will love this popper!!! Remember
popcorn is a great wholegrain snack!! So order a pail of popcorn to go
with this great popper!!!
Click here to buy the Sweet and Easy
Popcorn Popper |
Events
All classes are held at our store at 305 Bell Park Dr, Woodstock, GA unless noted otherwise. Classes are for grown-ups only, no child care provided.
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How To Make Pasta
Thursday June 24, 2010
10:00PM - 1:00PM
Cost: $5
Taught by Ashley McCord
Click here to
register
Learn to use the PastaMaster 2200 to make all types of pasta. We will show you how to mix up the pasta dough in the maker and all of the different kinds of pasta that this machine can make. If you are ready to start making your own pasta and want a small class on how to use this wonderful machine, then this is the class for you.
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Cooking Under Pressure
Saturday, June 26, 2010
10:00am - 2:00pm
Taught by Sue
Becker
Cost: $5
Click here to register
Sue will introduce you to the best thing for the home cook since running water.
Learn to make fall-off-the-bone-tender chicken in half an hour, delectable black beans and rice, and garlic green beans even your kids will love. Sue will show you, step-by-step, how to make an entire meal (including dessert) in a pressure cooker.
If you have a pressure cooker, come and find out what an amazingly versatile tool you have in your cupboard. If you don't own one yet, come to taste why you should!
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Gluten Free Baking
Thursday July 8, 2010
6:30PM - 8:30PM
Taught by: Denise
Rogers
Cost: $5
Click here to
register
Join us for a time of cooking and baking demonstrations, sampling, and lots of helpful information. Gluten free foods can be prepared fresh at home for less! Freshly milled gluten free (GF) flours contain all of the naturally occurring fiber and are much more nutritious than prepared bags of GF flour. The necessary ingredients and supplies are available here for your convenience. This class will help you gain the confidence and know how to begin making main dishes, 3-minute soups and gravies, your own gluten free breads, muffins, pie crusts, and more.
Along with GF grains, beans, and ingredients, the Zojirushi bread machine, Magic Mill (Electrolux) Mixer, and three of our cookbooks will be highlighted. You'll also have the opportunity to browse our store and sample some of the ready-to-eat GF foods that we carry. Don't miss this encouraging, informative gathering with folks who share your desire to eat well the gluten free way.
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Trouble Shooting Your Bread
Tuesday July 20, 2010
Taught by: Ashley McCord
Cost:
$10
4 Sessions (you may register for just ONE)
9:00AM - 10:00AM Click
here to register
OR
10:30AM - 11:30AM Click
here to register
OR
1:00PM - 2:00PM Click
here to register
OR
2:30PM - 3:30PM Click
here to register
This class is for people who are already making bread, but are having trouble getting the results they desire! (If you have not started making bread yet, you need to wait for a Getting Started class.)
Each class will have a maximum of 5 participants! Bring your own medium or large loaf pan (or buy one when you get here) - we will provide all the other ingredients. We will show you the basics of making bread with the Magic Mill/DLX Assistent, Bosch Mixer, and Zojirushi Autobakery. Then we'll answer your questions about problems you may be having making bread at home.
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Trouble Shooting Your Bread
Thursday July 29, 2010
Taught by: Ashley McCord
Cost: $10
4
Sessions (you may register for just ONE)
9:00AM - 10:00AM Click
here to register
OR
10:30AM - 11:30AM Click
here to register
OR
1:00PM - 2:00PM Click
here to register
OR
2:30PM - 3:30PM Click
here to register
This class is for people who are
already making bread, but are having trouble getting the results they
desire! (If you have not started making bread yet, you need to wait for
a Getting Started class.)
Each class will have a maximum of 5
participants! Bring your own medium or large loaf pan (or buy one when
you get here) - we will provide all the other ingredients. We will show
you the basics of making bread with the Magic Mill/DLX Assistent, Bosch
Mixer, and Zojirushi Autobakery. Then we'll answer your questions
about problems you may be having making bread at home.
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How To Make Bread
Saturday July 31, 2010
10:00AM - 1:00PM
Taught by: Denise
Rogers
Cost: $5
Click here to
register
Many customers have said they are
overwhelmed with the amount of information presented at the Getting
Started class, and can not always come to the Beyond Bread class. SO,
we set aside one day to focus on "How To ...Make Bread", a hands on
class for a limited number of people to see up close how easy it is to
make bread.
Our goal is to keep the demonstration short and
simple so that there will be enough time to answer any questions about
the specifics.
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We're often asked the question "What's the difference between...?", so this article is an "oldie but goodie" that can be found with Sue's other articles on our web site.
A FEW WORDS ABOUT WHEAT
by Sue Becker
Wheat is the worlds most important grain crop. Wheat is important not only for its nutritional value, but also for its gluten content. Gluten is the protein of the wheat which, when properly developed by kneading, will trap and hold the yeast gas in the bread dough causing the bread to rise. Wheat is the only grain with the proper amount of gluten to facilitate the rising of bread dough to make light, soft loaves.
There are two basic categories of wheat, hard wheat and soft wheat. Hard wheat is grown in cool, dry climates, either in the winter or the spring. Dry winters and springs make the protein, or gluten, content high, and the moisture content low. A high gluten content is necessary to make yeast breads. Hard wheat is named for the season it is grown (i.e. hard winter wheat or hard spring wheat).
Soft wheat, known as pastry flour, can not be used for making yeast breads. It is grown in wetter regions or is irrigated. The moisture content is high, making the gluten content too low for the proper rising of yeast breads. It is excellent for making cakes, cookies, or, pastries. The wheat grown in southern states is soft wheat, which probably explains why the South was known for its biscuits and cornbread, while the cold northern states had yeast bread.
There are also two varieties of wheat, red or white. These can be grown in the winter or the spring. Red wheat is typically much more flavorful, having that distinctive "nutty" whole wheat taste. White wheat, on the other hand, is very mild in flavor and a light golden color when baked, hence the name, Golden 86, for one white wheat variety.
I generally prefer the full flavor of the red wheat for most of my bread baking. I do, however, prefer the milder flavor of the white wheat for pizza crust or breads filled with onions, herbs, meat, or cheese. I have specified in the recipes which variety of wheat I use if I have a preference.
Durum wheat is used for making pasta. Semolina is flour made from durum wheat with the bran and germ removed.
Wheat ranks first among the grains for its nutritional value. Wheat is an excellent source of fiber and many critical B-vitamins when used in its entirety, including the bran, germ, and endosperm. Wheat germ is one of the richest sources of vitamin E if used when freshly milled, before oxidation takes place.
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Recipes
Potato Salad with Green Beans
from "What the Bible Says About Healthy Living Cookbook"
by Hope Egan and Amy Cataldo
Makes 6 servings.
- 2 pounds unpeeled potatoes
- 2 tablespoons extra virgin olive oil
- several dashes of salt
- several generous grindings of pepper
- ½ pound green beans
- 1 small red onion
- ½ pint grape or cherry tomatoes
BASIL VINAIGRETTE
1 garlic clove 6 tablespoons extra virgin olive oil 2 tablespoons white wine vinegar 20 to 30 fresh basil leaves (about ¼ cup firmly packed) ¼ to ½ teaspoon salt several generous grindings of pepper
1. Preheat the oven to 400 degrees.
2. Cut the potatoes into ½-inch cubes and put the potatoes, olive oil, salt and pepper into a large bowl. Toss to completely coat and transfer the potatoes to a shallow roasting pan or a jelly roll pan.
3. Bake the potatoes for 20 minutes, stir with a rubber spatula or wooden spoon, and return to the oven. Then begin checking them every 10 minutes or so. Depending on the size and type of your potatoes, the total cooking time will range from 30 to 45 minutes. They are done when they turn golden brown and are tender when pierced with a fork.
4. While the potatoes cook:
a. Break off the stem ends from the green beans and add to the potatoes during the last 5 to 7 minutes of baking.
b. Dice the onion and add to a large bowl; add the tomatoes to the bowl.
c. Prepare the dressing: chop the garlic in a food processor, add the remaining dressing ingredients, and process until smooth.
5. After the potatoes and green beans have cooked and cooled, add them to the bowl with the onions and tomatoes. Add the dressing and toss. Serve at room temperature.
Divine Design: Green Beans
Green beans are an excellent source of vitamin K. God designed this important vitamin to give you strong bones. Vitamin K also helps stop the bleeding after you cut yourself, since it aids blood coagulation and clotting.
Love Thy Leftovers
~Toss in a can of tuna (drained and flaked) with leftover potato salad; serve on a bed of greens.
~Add extra tomatoes, onions, diced carrots or other vegetables to leftover potato salad. If the salad needs more dressing, add a dash of olive oil and white wine vinegar.
This is a very versatile recipe. I've served it warm , room temperature, and cold. Even my picky eaters ask for this often!
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Testimonials, Blogs, Affiliates, Links
We have many customers that tell us (well, usually Sue and Brad at classes or homeschool fairs) about the positive changes in their health (and their families' health) when they start making their own fresh bread. We try to share your stories, but it's just not the same as reading/hearing directly from you! If you would like to share your story, and perhaps encourage someone else, please send your story to testimonial@breadbeckers.com and we will share it on our web site at info.breadbeckers.com/testimonials [We'll use just your initials (not your full name) and remove personal identifiable info, unless you direct us otherwise]Do you have a blog/site where you share your bread making experiences? We would love to share links with you. Just send a note to link@breadbeckers.com and we'll create a link to you from our Links page on our web site at info.breadbeckers.com/linksAre you a bread maker with a site or blog where you recommend sites and products? We have an affiliate program that allows you to earn money on anyone who clicks through from your site and makes a purchase from us. It is web based only, and does not apply to telephone orders, walk-ins or co-ops. If you are interested, send an e-mail to affiliateprogram@breadbeckers.com requesting details - be sure to include the URL of your site/blog so we can evaluate it's content.
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Co-ops
The co-op
schedule for 2010 can be found on our web site.
Co-ops
are a great way to get your grains and other supplies that are just too
expensive to ship any other way. Current co-op shipping rates range from 11.5
cents to 14.5 cents per pound (depending on distance from our warehouse) when we
deliver on our own truck, compared to UPS rates that can be around 50 cents a
pound! Visit our web site and find the co-op closest to
you, our coordinators will be happy to welcome you into a co-op!
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