• Did you know that you can take a tour of the bakery with your class on Thursday mornings?
  Call us to ask about arranging a tour for your child's class.

• Did you know that we donate all of our left over bread and sweets to local food banks and charitable organizations? Call us and ask to speak with Rajaa about picking up our overstock for your organization.

• Did you know that we donate fresh breads and sweets to local organizations' fundraising efforts? Click here to see a picture of our donation basket. Call us and ask to speak with Dick or Darlene about getting a donation for your next fundraising event.

• We sell our fresh ground whole wheat? Just stop in and ask for it! Everything tastes better when it's made from fresh ground wheat!

• Honey Bunny Dip Bowl
• Fruited Turkey Stuffing
• Ginger Wasabi Tuna Salad
• Red White and Blueberry French Toast
• French Toast Casserole
• Holiday French Toast Casserole
• Stuffed Raspberry-Chocolate French Toast
• Cheese & Artichoke Dip
• Jeweled Brie
• Smoked Salmon Appetizer
• Bread Spreads

Honey Bunny Dip Bowl Use one of our Easter Honey Bunnies to make this great tasting dip!

1 Great Harvest Honey Whole Wheat Bread bunny 1 package Knorr Dried Spinach Soup mix 1 tub sour cream A variety of tasty veggies for dipping. Stir together the soup mix and sour cream. Chill in the fridge for 30 minutes. Cut out the back of the bunny carefully, leaving the ears intact and the walls ofthe bunny thick enough to hold the dip. When ready to serve, pour the dip into the bunny and arrange the veggies neatly around it.

FRUITED TURKEY STUFFING Our scratch-made bread makes the most phenomenal turkey stuffing on earth!   Just use your favorite Great Harvest loaf, such as Stuffing Bread (Nov only), Honey Wheat, White, Orange Cranberry - or a mix!  (You have our permission to take credit for this future family favorite!)

1/2 cup butter (or margarine) 1/2 cup diced onion 3 stalks celery, diced with some nice leaves 1 tsp cinnamon 1/2 cup chicken broth a dash of salt pepper to taste 1/2 cup chopped apples 1/2 cup raisins (optional) 1/4 cup walnut or almond pieces (optional) 1 1/2 cup apple juice 8 cups TOASTED Great Harvest bread cubes (cut 1 loaf into 1/2" cubes) Chop onion and celery. Stir in with butter on a skillet over medium heat until tender.   Stir in seasonings, chopped apples, raisins, and nuts.   Add mixture and apple juice to bread cubes in a large bowl;  toss until mixed well.  Place in greased baking dish.   Bake at 325 degrees for 90 minutes and serve.   Refrigerate leftovers.

GINGER WASABI TUNA SALAD 12 oz tuna, drained 1/3 jar Robert Rothschild Ginger Wasabi Sauce (available at Great Harvest) 3/4 c. celery, diced 1/2 c. red onion, diced 1/4 c. mayonnaise   Combine all ingredients, mix well and chill.   Serve on slices of Great Harvest Honey Whole Wheat bread with crisp lettuce leaf.    Can be made 24-hours ahead of time.   A few additional tablespoons of Ginger Wasabi sauce may need to be added once sauce soaks into the tuna.    Serves 6-8.

RED WHITE & BLUEBERRY FRENCH TOAST

This traditional French Toast recipe works great with Challah, Breakfast Blast, or Honey Wheat, Apple Scrapple, and Orange Cranberry, too!

4 slices Great Harvest "Red White & Blue Berry" bread 1 egg 1/4 cup milk 1/2 tsp vanilla 1/4 tsp cinnamon Beat the egg, milk, vanilla, and cinnamon with a wire whisk.    Dip each slice of bread in the egg mixture and brown in a greased skillet.   Serve immediately with syrup.   (The flavor of the syrup will mix in with the berries - yum, yum!)

FRENCH TOAST CASSEROLE

Delicious!  This version is baked in the oven, making it a perfect "make-ahead" dish for a brunch or family gathering! Try it with any Great Harvest favorite:  Challah, Red White & Blueberry, Apple Scrapple, Breakfast Blast, Honey Wheat, Old-Fashioned White, ....

1 loaf Great Harvest Bread cut into 1-in cubes (enough to make 10 cups)

8 eggs  3 cups milk  4 teaspoons sugar  1-teaspoon vanilla  ¬æ teaspoon salt (optional)  TOPPING: 2 tablespoons butter (cubed) 2 tablespoons sugar 2 teaspoons ground cinnamon Maple Syrup

Place bread cubes in a greased 13 in x 9 in x 2 in baking dish. In a mixing bowl, beat eggs, milk, sugar, vanilla and salt.  Pour over bread. Cover and refrigerate for 8 hours or overnight. Remove from the refrigerator 30 minutes before baking. TOPPING:  Dot casserole with butter. Combine sugar and cinnamon; sprinkle over the top. Cover and bake at 350 for 45-50 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes. Serve with syrup. 12 servings.

GREAT HARVEST HOLIDAY FRENCH TOAST CASSEROLE

Another delicious casserole version, perfect for making ahead of time for a brunch or family gathering. This one is extra special, perfect for the holidays.

One loaf of your favorite Great Harvest bread:   Especially delicious is Challah, Red White and Blueberry, Apple Scrapple, Honey Wheat, Old Fashioned White, and Breakfast Blast

4 T softened butter 1/2 cup packed brown sugar 1/4 cup corn syrup 1/2 cup chopped pecans (optional) 1 C milk 2 eggs 1/2 t orange zest 1/2 t cinnamon 1/2 t vanilla

Directions: Cut bread into 1/2-inch slices. Spread the butter in a 13-inch by 9-inch baking dish. Sprinkle the brown sugar over the butter and drizzle with corn syrup. Sprinkle with chopped pecan. Mix together the milk, eggs, orange zest, cinnamon and vanilla. Dip each piece of bread. Arrange coated slices in one layer in the baking dish. Bake for 35 minutes at 375 degrees until bread is golden brown. Invert pan onto a platter and serve immediately. Can serve with syrup, mixture of fruits, whipped cream or other favorite complement.

STUFFED RASPBERRY-CHOCOLATE FRENCH TOAST 3 eggs 1 c. heavy cream (or milk) 1 tsp vanilla extract 2 tsp cinnamon 1 tsp salt 1 pkg cream cheese, softened 1 Tbsp lemon zest 1/4 c. confectioners sugar 4 Tbsp Robert Rothschild Raspberry Chocolate Pretzel Dip (available at Great Harvest) 1 c. fresh raspberries  (or frozen, thawed) 12 slices Great Harvest Challah bread 3 Tbsp butter In a shallow pan, mix together the egg, cream or milk, vanilla, cinnamon and salt.  In a separate bowl, mix the cream cheese, lemon zest, sugar and Raspberry Choc Pretzel Dip until smooth.   Spread a generous layer of cream cheese mixture onto 1 side of each slice of bread.   Top the cream cheese on one slice with a few fresh raspberries.   Make sandwich with the other slice, with the cream on the inside.  Dip the sandwich into the egg mixture, flipping to coat and soak both sides.   Heat butter in frying pan.   Add sandwich and brown on both sides until cooked well.   Serve with warm maple syrup or a raspberry sauce.

APPETIZER:  CHEESE & ARTICHOKE DIP 1 jar Robert Rothschild Artichoke Dip (available at Great Harvest) 3/4 c. mayonnaise 1/2 c. parmesan cheese dash of garlic salt salt and pepper to taste Mix all ingredients and place in ovenproof dish and bake at 350¬† until bubbles around edge.    Serve with dipping-size pieces of your favorite Great Harvest Bread (try a basic such as Honey Wheat, White, or 9-Grain, or a crunchier loaf such as Woodstock or Dakota, or a savory loaf such as Shenandoah Herb.)

APPETIZER:  JEWELED BRIE A festive appetizer for the Holidays - or all year 'round!   1 loaf favorite Great Harvest Bread (a basic such as Honey Wheat, White, or 9-Grain, or try something "crunchier" like Whole Grain Goodness or Dakota)   8 oz Brie round, top layer of rind removed   1/2 c. Robert Rothschild Hot Pepper Raspberry Preserves (available at Great Harvest) 1 c. combination of chopped or sliced toasted nuts, seeds and dried fruit - such as almonds, walnuts, cashews, cranberries, sour cherries, apricots, raisins, sunflower seeds. Preheat oven to 375¬†.   Carve a bread bowl from our bread.   Use the loaf "insides" for your dipping pieces.   Set the brie in the bread bowl.   Bake until cheese is partially melted, 5-8 minutes.  Spread Hot Pepper Raspberry Preserves on top of softened Brie and sprinkle with the topping mixture.   Serve warm.

SMOKED SALMON APPETIZER 6 slices Great Harvest Old-Fashioned White bread   -OR-   Honey Whole Wheat   1 jar Robert Rothschild Onion Blossom Horseradish Dip (available at Great Harvest) 1 1/2 oz smoked salmon Garnishes:      lettuce leaves      tomatoes, sliced      lemon wedges      pitted black olives, halved Toast the bread slices, cut off crusts and spread thickly with the Horseradish Dip.  Arrange salmon on each slice and cut slice into 1/3's or 1/2's, depending on size desired. Place on serving platter garnished with lettuce, tomato, lemon, black olives.

GRILLED BREAD DIPS

Here's how to spice up your next barbecue with fabulous-tasting, grilled slices of Great Harvest bread!!

Next time you're grilling, grab some slices of your favorite Great Harvest bread (such as Spinach Feta). Brush on some plain or herbed olive oil and place slices on the grill, oil side down.   Grill till it's toasted and crusty - yum! Homemade Bread Dipping/Grilling Oil 1/2 c. olive oil 1/4 balsamic vinegar plus... 2 Tbsp Rothschild Bread Dipping Spices - choose from 3 flavors: Pesto - Spicy Cheese - Tuscan Herb (available at Great Harvest) Optional add: 1/4 c. fresh-grated parmesan 1-2 garlic cloves, minced   Shake and enjoy for grilling, veggies, and salads...all summer long!   After grilling your bread, dip it in olive oil, your favorite salad dressing, or try the mixtures below. POMODORO Saute 1/4 c chopped onion and 1 minced garlic clove in 1/4 cup of olive oil for 3 minutes.  Add 3 large diced tomatoes and heat.  Remove from heat.  Add 1/2 c. chopped basil, 1/2 tsp salt, and 1/8 tsp pepper. MUSTARD HERB VINAIGRETTE Combine 1/4 cup olive oil, 2 Tbs red wine vinegar, 1 tsp Dijon mustard, 1/4 c. finely chopped basil, 2 Tbs chopped chives, 1 tsp chopped fresh oregano.  Add salt and pepper to taste.

BREAD SPREADS Fresh bread tastes great all by itself, but here are a couple of simple but flavorful spreads that can make fresh bread even better!   Pair them with any of our delicious everyday breads and you'll have the perfect light summer lunch or snack!

CUCUMBER DILL SPREAD 8 oz softened cream cheese 1 cup mayonnaise 2 med cucumbers (peeled, seeded, and chopped) 2 Tbsp sliced green onions 1 Tbsp lemon juice 2 Tbsp snipped fresh dill (or 1/2 tsp dried dill) 1/2 tsp hot pepper sauce Blend cream cheese with other ingredients and serve with your favorite Great Harvest bread.

HUMMUS HARVEST 2 or more cups of cooked chick peas (garbanzo beans) 4 cloves garlic 4 Tbsp olive oil 1/2 tsp salt 1/2 cup sesame seeds 4 Tbsp lemon juice 1 tsp coriander seeds or powder 1/2 tsp cumin seeds or powder A bit of parsley Mix all ingredients in a food processor until smooth.   Spread generously onto thick slices of your favorite Great Harvest everyday bread and, if desired, top with tomato, shredded cheese, grated carrots, or fresh sprouts.

The Remodeling Project
April 2, 2005: removing the vestibule