IS IT GOOD? OH, YEAH!
Review by Bobbie Kitto
Recipe included: Citrus Salad
That was the conversation my husband and I had when he walked by me as I was reading Colleen Worthington’s book, Kneaders 25 Years Bakery & Café.
The hardbound book of 344 pages is full of heartwarming stories and soul satisfying recipes. This book not only has recipes the reader won’t want to wait to try, but has stories demonstrating the soul of this bakery company explaining its’ success. The bakeries can be found in Utah (their first), Arizona, Nevada, Idaho, and Texas.
Since Kneaders is a seasonal bakery, recipes take advantage of the fruits and vegetables that are “in season” as the year progresses. It will allow the reader to take advantage of what is in season for extra flavor and more affordable ingredients than other times of the year.
There are also favorites for year round satisfaction. I tried the Sweet Chili on pages 114-115. It was quick and easy with lots of flavor. I substituted Melissa’s hatch chili powder for the regular chili powder for a spicier version. Like most of their recipes there was a suggestion what would make this an even more luscious meal by the addition of Utah Mountain Style Cornbread (recipe included in the book).
In a video presentation, the author demonstrates how to make a Citrus Salad (pgs. 52-53). A nice break from sandwiches and more carb laden options for lunch or a light dinner. If hardier fare is wanted, try the Irish stew found on pages 104-105. To round out her demonstration, she shows us the tricks to creating a Fresh Fruit Charlotte (pgs. 228-229) and some tips for using instant jello to make fillings for other cakes. Colleen shows how easy these recipes are during her presentation.
If these recipes don’t stir the imagination, the book has a chapter on breakfast favorites with 18 recipes from Muffins, to Lemon Ricotta “Soufflé, and Cinnamon rolls. Breakfast not your thing, then try the chapters on dips and spreads and soups. Still haven’t caught your interest, look at the chapters concerning cookies and bars. My favorite chapter was on bread with such recipes as Jacob’s loaf, and the Jalapeno cheddar bagels.
The book is very easy to read and has a lot of tips of the bakery trade. They even hint that not everything has to be made from scratch to make it taste like it came from a favorite bakery.
Being a baker at heart, this book has fast become my favorite book on my go to cookbook shelf. I give it 5 out of 5 stars. Pick it up in time for the holidays and delicious memories will be yours.
Enjoy this recipe.
Prep Time: 5 minutes/Total Time: 10 minutes
This well-loved salad was the favorite of almost all of our home office training crew when it was on the menu. When you are out on the road training for two weeks, you get really tired of hamburgers. It was always refreshing to go to one of our stores and have this healthy, crunchy, salty, and sweet citrus salad. I have a feeling this might become a fast favorite of yours, too.
2 quarts mixed greens
1 medium sweet orange, peeled and cut into rings, then quartered, or 1 (6-ounce) can mandarin oranges, drained
2 grilled chicken breasts, cut into strips
½ cup sunflower kernels
½ cup dried cranberries
½ cup shaved Parmesan cheese
1 batch Balsamic Vinaigrette Dressing
Fill a serving bowl with mixed greens.Add the oranges, grilled chicken, sunflower kernels, and dried cranberries. Hand toss until evenly distributed.Top the salad with shaved Parmesan cheese.Serve with Balsamic Vinaigrette Dressing.
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Review by Bobbie Kitto
Note: Roberta (Bobbie) Kitto is a freelance writer based out of Laughlin, NV. Her interests include travel, culinary pursuits and gardening. No fee was paid for this article, but she did receive a free copy of the book to review. Her opinions are her own.
To make the best of each recipe, use quality ingredients! Bobbie highly recommends products from Melissa’s
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