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Here you will find some of our favorite Stremicks Heritage Foods recipes. Try them out and find out how flavorful a healthy lifestyle can be.
Breakfast Best
Smoothies
Lunch and Dinner Delights
Desserts
Breakfast Best
Creamy Banana-nut Oatmeal
Ingredients:
1 cup Stremicks Heritage Foods™ Organic Milk (any kind)
2 packets instant oatmeal or needed amount of oats as directed on box
1/2 ripe banana, mashed
1/2 tablespoon chopped nuts to desired taste.
In a small bowl, combine milk and packets of oatmeal; microwave on high for 1 to 2 minutes until steaming hot, but not boiling. Stir until creamy. Stir in mashed banana and top with chopped nuts.
Baked French Toast
6 slices 1-inch thick bread
1 egg
4 egg whites
1-1/4 cups Stremicks Heritage Foods™ Organic Skim Milk
1/2 tsp. Vanilla
1/8 tsp. Cinnamon
3 Tbsp. maple syrup
3 cups mixed berries, such as sliced strawberries, blueberries, raspberries
Arrange bread in a greased 9 x 13-inch glass baking dish and put aside. Beat egg and egg whites in a mixing bowl then add milk, vanilla, and cinnamon to eggs and mix well. Pour mixture slowly over bread in dish. Bake at 350 degrees for 25 minutes or until bread is golden brown. Drizzle your favorite maple syrup generously over baked French Toast and top each serving with mixed berries.
If you prefer to use a pan to cook your French Toast: Beat egg and egg whites in a mixing bowl then add milk, vanilla, and cinnamon to eggs and mix well. Arrange bread in a baking dish and pour mixture over bread, let it soak in until each piece is completely soaked. Carefully lift each piece of soaked bread out of dish with fork or fingers and place on an already greased and heated skillet.
Classic Blueberry Pancakes
1/2 Cup Unbleached Flour
1/2 Tablespoon Sugar or sugar substitute
1 Tablespoon Baking Powder
1/2 Teaspoon Salt
1/2 Teaspoon Baking Soda
1 1/2 Cups Stremicks Heritage Foods™ Organic Milk (any kind)
1 Tablespoon Vegetable Oil
1/4 Cup Fresh Blueberries
Add your favorite syrup, homey, or fruit preserves to top it off.
(Makes 12 pancakes)
In a mixing bowl sift flour, baking powder, salt and baking soda together.
In a separate bowl beat Stremicks Heritage Foods™ Organic Milk and oil together.
Slowly add flour mixture to Milk and oil, beating after each addition to make a smooth, but thin batter. Gently fold in the blueberries.
Spray or lightly grease a large griddle. Place over medium-high heat.
Pour desired amount of batter (we recommend about 1/4 cup serving size) for each pancake on to the griddle and cook until bubbles form, about 1 minute. Turn and cook 30 seconds more. Serve hot, with favorite topping.
Switch it up and make Apple Pancakes: substitute apple chunks in place of the blueberries. Peel, core, and dice two green apples. Place in a saucepan with 1 tsp butter or margarine. Stir until apple chunks become light brown. Fold in batter—as described above.
Light and Crispy Waffles
2 cups Stremicks Heritage Foods™ Organic Milk
4 tablespoons butter or margarine
1/2 cup warm water
1 package active dry yeast
1 teaspoon granulated sugar
2 cups all-purpose flour
2 tablespoons brown sugar
3/4 teaspoon salt
2 large eggs. lightly beaten
1/4 teaspoon baking soda
(Preparation requires overnight refrigeration)
In 2-quart saucepan, combine milk and butter place over medium heat until butter is melted. Remove from heat and cool to room temp.
Combine warm water, yeast, and granulated sugar in large bowl and stir to dissolve. Let stand until foamy, about 5 minutes.
Add milk mixture, flour, brown sugar, and salt to yeast mixture and beat with whisk until smooth. Cover with plastic wrap and refrigerate overnight.
Be sure to turn on your waffle maker—follow directions that come with the waffle maker.
Whisk eggs and baking soda into waffle batter.
When waffle batter is ready, pour batter into center of waffle maker until it spreads to within one inch of edges. Cover and bake as manufacturer directs; do not open and take a peek while they are cooking—be patient.
When waffle is done, lift cover and loosen waffle with fork. Serve immediately with favorite toppings.
Banana Bread
1 3/4 cups all-purpose flour
2 tablespoons + 2 teaspoons firmly packed light brown sugar
2 1/4 teaspoons baking powder
1/2 teaspoon salt
1 egg
1 very ripe medium banana, mashed
1/4 cup Stremicks Heritage Foods™ Organic Milk
Preheat oven to 350 degree F. Spray an 8"x4" loaf pan with nonstick cooking spray.
In medium bowl, combine flour, sugar, baking powder, salt and cinnamon.
In small bowl beat egg and add the mashed banana and Stremicks Heritage Foods™ Organic Milk.
Add the banana mixture to the flour mixture and mix until blended. Do not over-blend.
Pour into prepared pan and bake about 1 hour, or until a toothpick inserted near center comes out clean. Let cool on rack.
Honey Raisin Bread
1/4 cup + 2 tablespoons raisins
1 cup whole-wheat flour
1/4 cup all-purpose flour
2 teaspoons orange zest
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
3/4 cup Stremicks Heritage Foods™ Organic Milk
1/4 cup honey
1/2 teaspoon walnut extract
1 ounce chopped nuts
Preheat oven to 275 degree F. Spray an 8"x4" loaf pan with nonstick cooking spray.
Steam raisins in a covered strainer over boiling water until soft and plumped.
Combine whole-wheat flour, all-purpose flour, zest, baking powder, salt and baking soda. Add Stremicks Heritage Foods™ Organic Milk, honey and walnut extract and beat by hand or with a mixer until smooth. Do not overbeat. Fold in raisins and nuts.
Spoon into prepared pan and bake on center rack for 45-60 minutes util tester comes out clean. Cool thoroughly on a rack before slicing.
Pancakes with a German Accent
1 large egg, separated
1/2 cup Stremicks Heritage Foods™ Organic Milk
2 1/2 teaspoons grated lemon zest
2 teaspoons granulated sugar
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons stick margarine, melted
1/2 teaspoon butter flavoring
3 egg whites
2 tablespoons lemon juice
2 teaspoons confectioner sugar
Preheat oven to 450 degree F. Spray an 8" oven proof skillet or cake pan with nonstick cooking spray.
In a large bowl, beat egg yolk with milk, lemon zest and sugar. Sift flour, baking powder and salt together, and gradually whisk into yolk mixture. Add margarine and butter flavoring, and beat until smooth.
In another bowl, beat the four egg whites until stiff but not dry and fold into yolk mixture. Pour into prepared skillet and bake 10 minutes. Reduce heat to 350?F and bake 7-10 minutes more, or until toothpick inserted near center comes out clean. Sprinkle with lemon juice and confectioner sugar, and serve immediately.
Berry Bowl
1 cup Stremicks Heritage Foods™ Organic milk 1/4 cup blueberries
1/4 cup raspberries
4 regular strawberries
1 teaspoon honey or 1 packet sugar substitute
2 Tablespoon favorite granola (optional)
Thoroughly wash blueberries and raspberries in a strainer under cold water. Cut stems off the top of the strawberries and wash under cold water. Cut strawberries into bite size chunks. Combine all berries in large bowl and add honey or sweetener. Pour Stremicks Heritage Foods™ Organic milk or Carb Conscious™ Dairy Beverage over fruit and top with favorite granola.
Veggie Cheesy Omelet
4 egg whites
4 egg yolks
1/8 cup Stremicks Heritage Foods™ Organic Milk
1/4 cup shredded Cheddar cheese (1 ounce)
1/2 teaspoon chopped fresh basil OR 1/4 teaspoon dried basil
1/4 teaspoon white pepper
4 teaspoons butter or margarine
1/2 cup fresh mushrooms
1/4 cup chopped green pepper
1 large tomato, peeled, seeded and chopped
1/4 cup cooked spinach
Preheat oven to 350 degree F.
Beat egg whites until stiff peaks form.
Beat egg yolks until thick and lemon-colored; stir in our Organic Milk or Carb Conscious™ dairy beverage, cheese, half of the basil, and pepper.
Fold yolk mixture into egg whites.
In a 10-inch skillet with oven-proof handle, heat 2 teaspoons of the butter over medium heat till a drop of water sizzles.
Pour egg mixture into skillet.
Reduce heat to low; cook for 7 to 8 minutes or until the bottom is golden.
Bake in oven for 10-12 minutes or until knife inserted halfway between center and outer edge comes out clean.
Meanwhile, in skillet cook mushrooms and green pepper in the remaining hot butter over medium heat 3 minutes or until tender. Add the remaining basil and tomato; cook 5 minutes or till liquid is reduced. Loosen sides of omelet with spatula. Make a shallow cut across omelet. Spoon filling over half and fold the other portion of omelet over. Slip omelet onto plate and serve.
The Amazing Crepe
2 cups Stremicks Heritage Foods™ Organic Milk
2 large eggs
2 cups flour
2 tablespoons sugar or sugar substitute
2 tablespoons cooking oil
A bowl of your favorite mixed berries
Maple Syrup
Powdered Sugar
Combine the flour, sugar, eggs, and milk and beat until smooth and creamy.
Add oil to the batter and mix lightly.
Grease an 8-inch crepe pan or frying pan lightly with butter and heat until a drop of water sizzles on pan.
Ladle about 1/3 cup of the batter into the pan and rotate the pan to spread the batter evenly. Cook the crepe until it looks firm and is lightly browned at the edges (about 1 minute) then turn the crepe over with a thin spatula and cook the other side for about 30 seconds.
Lightly grease the pan every couple of crepes to prevent sticking.
Top the finished crepes with desired amount of the following---berries, syrup and sprinkled powder sugar.
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