Fruit Drink Mix Shake

• 1 cup cold milk
• 1 generous scoop vanilla ice cream (approx. 1/2 cup)
• 2 Tbsp. of Sturm Village Farms drink mix

Combine in a blender; blend until frothy (about 30 seconds). Try different flavors of ice cream for a refreshing drink.

Fruity Fizzy

• 1 package sugar free Sturm Village Farms drink mix, your choice of flavor
• 6 cups cold water
• 1 (12 oz.) can lemon lime soda pop
• Ice

Combine all ingredients in a 2 quart pitcher; mix well. Makes 10 cups.

Frozen Cappuccino Shake

• 2 scoops (3/4 cup) frozen vanilla low-fat yogurt, divided*
• 1/2 cup low fat (1%) milk
• 1 Tbsp. Moo Magic powdered chocolate milk mix
• 1 – 1 1/2 Tbsp. instant coffee

In container of electric blender or food processor, combine 1 scoop frozen yogurt, milk, chocolate mix and coffee granules; blend until smooth, about 30 seconds. Our into tall glass; top with remaining scoop of frozen yogurt. Serves 1.

*Or substitute coffee-flavored frozen yogurt and omit instant coffee granules.

Friendship Tea Mix

• 1 cup Sturm’s Village Farm instant tea
• 14 oz. Sturm’s Morning Spark orange drink mix
• 6 oz. Sturm’s Village Farm lemonade mix
• 1 1/2 cups sugar
• 2 tsp. ground cloves
• 2 tsp. cinnamon

Combine all ingredients. Mix well. To serve put 2 tsp. mix into cup. Fill with boiling water.

Easy Play Dough

• 1 cup flour, sifted
• 1/2 cup salt
• 3 tablespoons cooking oil
• 1 stick of Sturm’s Village Farm sugar free powdered drink mix (any flavor)
• 1 cup boiling water

Mix together flour, salt, oil, and drink mix. Add the cup of boiling water. Mix well. Knead the mixture until it forms a soft dough. You’re ready to have fun! Store in a sealed container in the refrigerator.

Apple Crunch

• 1 cup Sturm Village Farms hot wheat cereal
• 1/2 cup all purpose flour
• 1 cup brown sugar, packed
• 2 tsp. cinnamon
• 1/3 cup butter or margarine, softened
• 4 1/2 cups (3 apples) pared and sliced

In a medium size bowl, combine hot wheat cereal, brown sugar, and cinnamon. Cut in butter until crumbly. Place half of mixture in 8” x 8” greased baking dish. Cover with sliced apples. Spread remaining hot wheat cereal mixture over apples. Bake for 40-45 minutes at 350 F. Cut into squares. Serve with vanilla ice cream or whipped cream. Makes 8 servings.

Daybreaker Muffins

• 1 egg, beaten
• 1 cup buttermilk
• 1/2 cup brown sugar, packed
• 1/3 cup butter or margarine, softened
• 1 cup Sturm’s Village Farm Hot Wheat Cereal
• 1 cup flour
• 1 tsp. baking powder
• 1 tsp. salt
• 1/2 tsp. soda

In medium bowl, combine beaten egg, buttermilk, brown sugar, and butter.  Using a spoon, blend in remaining ingredients until moist. Batter will be lumpy. Fill well greased or paper-lined muffin pans 2/3 full of batter. Bake for 20-27 minutes at 400 F or until light brown. Remove immediately from pan. Makes approx. 12 muffins.

Chocolate Chip Coconut Cookies

• 1 cup sugar
• 1 cup firmly packed browns sugar
• 1 cup margarine or butter
• 2 eggs
• 2 cups all purpose flour
• 1 1/2 cups Sturm’s Village Farm Hot Wheat Cereal
• 1 tsp. baking soda
• 1 tsp. vanilla
• 1 tsp. salt
• 2 cups flaked coconut
• 2 cups semi-sweet chocolate chips

Heat oven to 350 F. In large mixing bowl, combine sugar, brown sugar, butter and eggs. Beat at medium speed, scraping bowl often, until light and fluffy (1 to 2 min.). Add remaining ingredients except coconut and chocolate chips. Beat at low speed, scraping bowl often until well mixed (1 to 2 min.). By hand, stir in coconut and chocolate chips. Drop dough by rounded teaspoons, place 2” apart on greased cookie sheets. Bake for 8 to 12 minutes or until lightly browned. Makes 8 dozen.

Stroganoff Meat Loaf

• 1 cup finely chopped onion
• 1 cup chopped fresh parsley
• 1/2 cup Sturm’s Village Farm Hot Wheat Cereal
• 1 lb. regular ground beef
• 1 lb. ground pork
• 1 can (6 oz.) tomato paste
• 1 pkg. (3 oz.) cream cheese, softened
• 1 tsp. salt
• 1 tsp. dried thyme leaves
• 1/2 tsp. coarsely ground pepper
• 1 tsp. minced fresh garlic

Heat oven to 350 F. In large bowl, stir together all ingredients. Form into 2 loaves place in 13x19” baking pan. Bake for 35 to 45 minutes or until browned. Let stand 10 min. Makes 8 servings.

Chocolate Banana Brownies

• 3/4 cup flour
• 1 tsp. baking powder
• 1/4 tsp. salt
• 1 envelope sugar-free Sturm Village Farms hot cocoa mix
• 2 Tbsp. cocoa
• 1/3 cup diet margarine
• 3 Tbsp. brown sugar
• 1 egg (slightly beaten)
• 1/2 tsp. vanilla
• 2 bananas

Preheat oven to 350°. In medium bowl, cream together margarine and sugar; beat in egg, add vanilla. Alternately add dry ingredients and banana. Stir just to moisten. Spray an 8” x 8” pan with release agent. Pour in batter and spread evenly. Bake in oven for 20-25 minutes or until toothpick inserted in center comes out clean. Serves 4.

Low-Cal Chocolate Dessert

• 1 cup plain yogurt
• 1 package Sturm Village Farms sugar free hot cocoa mix

Place 1 cup plain yogurt in small bowl. Add 1 package sugar free hot cocoa mix. Stir gently until mixed well.

Easy Chocolate Mousse

• 1 tsp. unflavored gelatin (1/2 pkg.)
• 1 Tbsp. cold water
• 2 Tbsp. boiling water
• 1 package Sturm Village Farms sugar free hot cocoa mix
• 1 tsp. vanilla
• 2 cups whipped topping

Sprinkle gelatin over cold water in a small bowl, stir and let stand 1 minute to soften. Add boiling water; stir until gelatin is completely dissolved. (Mixture must be clear). Mix in 1 package of sugar free hot cocoa mix using a wire whisk to blend. Place whipped topping in small bowl. Add vanilla and prepared chocolate mixture and beat until blended. Pour into individual serving dishes or serving bowl. Chill. Garnish with fruit or nuts as desired. Makes four 1/2 cup servings.

Hint: Try other flavoring such as mint, brandy, rum or almond.

Chocolate Mint Pudding

• 2 packages Sturm Village Farms hot cocoa mix
• 1 1/2 cups water
• 2 Tbsp. quick cooking tapioca
• 2 tsp. Equal sweetener
• 1/2 tsp. mint extract
• 2 eggs, separated
• 1/2 tsp. cream of tartar

In a saucepan, combine all ingredients except egg whites, Equal, and cream of tartar. Beat with a wire whisk. Cook on low heat until boiling, stirring constantly. Allow to cool to room temperature. Add Equal and set aside. Beat egg whites with cream of tartar until soft peaks form. Fold into tapioca mixture. Serve immediately or chill.

Diet Applesauce Brownies

• 2 Tbsp. diet margarine
• 4 tsp. vegetable oil
• 4 Tbsp. brown sugar twin
• 1 egg
• 3/4 cup applesauce
• 2 envelopes Sturm Village Farms hot cocoa mix
• 1 tsp. vanilla
• 3/4 cup flour
• 3/4 tsp. baking soda
• 1/4 tsp. baking powder

Melt margarine and oil over low heat. Remove, add cocoa, set aside. Mix sugar, egg, applesauce, and hot cocoa, set aside. Sift dry ingredients together. Add to the applesauce mixture, add chocolates mixture. Stir in well to mix. Bake in 8” square pan sprayed with release agent, 20 to 30 minutes or until toothpick comes out clean.

Diet Soda

• 1 envelope Sturm Village Farms no sugar added hot cocoa mix
• 2 Tbsp. water
• 1/2 cup vanilla flavored ice milk, divided
• Chilled sparkling water

Stir in cocoa and water together until dissolved in a large (12 oz.) glass. Add 1/4 cup ice milk and stir. Pour in 1/2 cup sparkling water and stir slightly. Top with remaining ice milk and fill glass with sparkling water; stir. Serve immediately.

Chocolate Cloud Parfait

• 1 pkg. Instant chocolate pudding
• 1 envelope Sturm Village Farms no sugar added hot cocoa mix
• 2 cups skim milk
• Whipped topping

Combine pudding and cocoa mixes; prepare according to pudding directions using 2 cups cold milk. Chill until set. Spoon half of pudding mixture into 4 parfait glasses followed by half the topping. Add remaining pudding and topping; chill.

Flavored Coffee

• 1 packet Sturm Village Farms hot cocoa mix
• 1 tsp. instant coffee
• 1/4 tsp. vanilla, mint, brandy, or rum flavoring
• Cinnamon, nutmeg or allspice

In a mug or cup, mix sugar free hot cocoa mix, instant coffee, flavoring, and/or spices of your choice. Add hot water and stir in mix.

Mock Baby Ruth Bars

• 3/4 cup margarine
• 1 cup brown sugar
• 1/4 cup syrup
• 1/4 crunchy peanut butter
• 1 tsp. vanilla
• 4 cups Sturm Village Farms oatmeal
• 1 pkg. milk chocolate chips
• 3/4 cup creamy peanut butter
• 1 cup salted Spanish peanuts

Melt first 3 ingredients. Add 1/4 cup crunchy peanut butter and vanilla. Pour over oatmeal which is in large bowl. Mix well. Press into 13”x9” pan. Bake at 375° for 12 minutes. Melt chocolate and butterscotch chips. Add the 3/4 cup peanut butter and salted peanuts. Pour over baked mixture. Cool and cut into squares. Refrigerate. Yields 36.

Monster Bars

• 3 beaten eggs
• 1/2 lb. brown sugar
• 1/2 tsp. salt
• 2 tsp. baking soda (dissolve in a little water)
• 1/2 (1/2 lb.) pkg. chocolate chips
• 1/2 (1/2 lb.) pkg. M&M’s candy
• 3/4 lb. peanut butter
• 4 1/2 cups Sturm Village Farms oatmeal
• 1/2 cup butter
• 1 cup white sugar
• 1 tsp. vanilla
• 1 tsp. white Karo syrup

Cream butter and peanut better together, add the white and brown sugars; mix well and add the rest of the ingredients. Put in a 10” x 15” jelly roll pan. Bake at 350° 25 minutes. Don’t over bake.  If you like lots of candy, use the whole package of M&M’s and chocolate chips.

Oatmeal Muffins

• 1 1/2 cups flour
• 2 Tbsp. sugar
• 4 tsp. baking powder
• 1/2 tsp. salt
• 1/2 cup milk
• 1 egg, well beaten
• 2 Tbsp. butter, melted
• 1 cup cooked Sturm Village Farms oatmeal

Preheat oven to 400°. Butter the muffin pan. Combine flour, sugar, baking powder, and salt. In a separate bowl, stir the mix, egg and butter into the oatmeal. Stir until well blended. Combine two mistures and mix well. Spoon each muffin cup ¾ full of batter. Bake for about 20 minutes or until a toothpick come out dry when inserted into center.

Apple – Oatmeal Baked Breakfast

• 2 cups milk
• 2 Tbsp. brown sugar
• 1 Tbsp. butter
• 1/4 tsp. salt
• 1/4 tsp. cinnamon
• 1 cup Sturm’s Village Farm Quick Oats
• 1 cup apples, peels and diced
• 1/2 cup raisins

Combine milk, brown sugar, butter, salt and cinnamon in a pan. Scald. Add oats, apples and raisins. Heat until bubbles appear at edge of saucepan. Put into greased 1 1/2 quart casserole. Bake at 350° degrees for 30 minutes. After 15 minutes of baking, stir in 1 tablespoon of brown sugar. Serve with milk or cream.

Raspberry Bars

Crust

• 1 1/2 cup flour
• 1 1/2 cup Sturm’s Village Farm Quick Oats
• 1 cup coconut
• 1 cup slivered almonds
• 1 cup brown sugar
• 1/2 cup soft butter
• 2 Tbsp. water

Filling

• 2-10 oz. packages frozen raspberries
• 2 1/2 Tbsp. cornstarch
• 1/2 tsp. lemon juice

Combine all crust ingredients and mix well. Press half of mixture in a 13x9” baking pan. Combine filling ingredients in a saucepan and cook until thick and clear; cool. Pour berries over crust and put remaining crust mixture on top. Bake at 350° degrees for 35-40 minutes or until light brown.

Oat-Rageous Chocolate Chip Cookies

• 1/2 cup butter or margarine
• 1/2 cup creamy peanut butter
• 1/2 cup sugar
• 1/3 cup packed brown sugar
• 1 egg
• 1/2 tsp. vanilla extract
• 1 cup all-purpose flour
• 1/2 cup Sturm’s Village Farm Quick Oats
• 1 tsp. baking soda
• 1/4 tsp. salt
• 1 cup semisweet chocolate chips

In a mixing bowl, cream butter, peanut butter and sugars; beat in egg and vanilla. Combine flour, oats, baking soda and salt. Add to the creamed mixture and mix well. Stir in chocolate chips. Drops by round teaspoonfuls onto ungreased cookie sheets. Bake at 350° degrees for 10-12 minutes or until lightly browned.

Granola

• 6 cups Sturm’s Village Farm Quick Oats
• 1/2 cup firmly packed brown sugar
• 3/4 cup wheat germ
• 1/2 flaked coconut
• 1/4 cup sesame seeds
• 1 cup chopped walnuts or pecans
• 1/2 cup nonfat dry milk
• 1/3 cup honey
• 1/3 cup vegetable oil
• 2 Tbsp. water
• 1 1/2 tsp. vanilla
• 1 cup raisins

In large bowl combine oats, brown sugar, wheat germ, coconut, sesame seeds, nuts and nonfat dry milk. Combine honey, vegetable oil, water and vanilla. Add to oat mixture. Stir to coat ingredients well. Turn into two large shallow baking pans. Heat in 300° degrees oven 25-35 minutes or until lightly toasted. Stir twice during heating. Stir occasionally while cooling. Crumble into pieces. Store in tightly sealed container. Granola may be frozen.

Pineapple Ginger Parfait

• 3 cups milk
• 3/4 cup Sturm’s Village Farm Quick Grits
• 1/2 cup honey
• 1 Tbsp. minced fresh mint leaves
• 1 1/2 tsp. grated fresh ginger
• 1 cup canned crushed pineapple, drained
• 1 cup heavy cream
• 1/2 cup confectioners sugar
• 1 1/2 cups crush gingersnap cookies
• mint leaves for garnish

Heat milk to a boil in large saucepan. Stir in grits; return to boil. Cover and reduce heat to low. Cook 5 minutes until thickened; stirring occasionally. Remove from heat and cool.  Stir in honey, mint, ginger, and pineapple.  Whip cream with powdered sugar until stiff. Fold cream into grits mixture. In tall parfait glasses, layer grits mixture alternately with gingersnaps, ending with grits mixture. Garnish with mint leaves. Makes 6 servings.

Southwestern Grits

• 4 cups water
• 1/2 tsp. salt
• 1 1/2 tsp. sugar
• 1/2 tsp. ground cumin
• 1/4 tsp. crushed red pepper
• 1 cup Sturm’s Village Farm Quick Grits
• 1 Tbsp. butter
• 1 pkg. (10 oz.) frozen corn kernels, thawed
• 1 cup shredded Monterey Jack Cheese, divided
• 1/2 large red bell pepper, diced
• 6 small green onions, thinly sliced
• 2 Tbsp. minced fresh cilantro plus leaves for garnish

Preheat oven to 400° F.  Grease a 2 quart baking dish.  Bring water, salt, sugar, cumin, and crushed red pepper to a boil in large saucepan. Stir in grits; return to boil. Cover and reduce heat to low. Cook 5 minutes until thickened; stirring occasionally. Remove from heat. Stir in butter. Add corn, ½ cup of the cheese, red pepper, green onions and minced cilantro, mix well. Spoon into prepared baking dish. Sprinkle remaining ½ cup cheese over grits. Bake about 20 minutes or until set. Garnish with cilantro leaves. Makes 6 servings.

Creamy Butterscotch Grits

• 4 cups water
• 1 cup nonfat dry milk
• 1 cup Sturm’s Village Farm Quick Grits
• 1 tsp. salt
• 3/4 cup butterscotch flavored chips

Combine water and nonfat dry milk in large saucepan; blend well. Bring to a boil. Sir in grits, salt, and butterscotch flavored chips; return to boil. Cover reduce heat to low. Cook 5 minutes, stirring occasionally.  Serve warm. Makes 6 to 8 servings.

Chicken Cordon Grits

• 4 cups chicken broth
• 1 cup Sturm’s Village Farm Quick Grits
• 1/2 tsp. black pepper
• 1 1/2 cups grated Swiss cheese, divided
• 1/2 pound ham, diced
• 1 egg
• 3 Tbsp. water
• 1/2 tsp. salt
• 8 Chicken breast or 4 boneless chicken breast halves cut into 1 inch strips
• 1 cup Italian style dry bread crumbs
• 2 Tbsp. butter
• 1 Tbsp. vegetable oil
• Paprika

Preheat oven to 350° F. Grease one 13x9x2 inch baking dish. Bring chicken broth to a boil in large saucepan. Stir in grits, salt & pepper; return to a boil.  Cover and reduce heat to low. Cook 5 minutes until thickened, stirring occasionally. Stir in 1 cup cheese.  Pour into prepared baking dish. Sprinkle ham over grits; set aside.  Whisk together egg, water and salt in small shallow dish. Dip chicken pieces into egg mixture, then dredge in bread crumbs. Melt butter and oil in a large skillet over medium high heat. Cook chicken just until browned both sides. Add more oil to pan if needed. Do not overcook. Place browned chicken pieces over ham in baking dish. Sprinkle with remaining 1/2 cup cheese. Sprinkle lightly with paprika.  Bake 20 minutes or until cheese is melted.  Makes 4 to 6 servings.

Homemade Oat Bran Bread

• 9 cups whole wheat flour
• 1 cup Sturm’s Village Farm Oat Bran
• 2 packages of yeast
• 1/2 cup honey
• 2 egg whites
• 2 1/2 cups skim milk
• 1/2 cup water
• 1/2 tsp. salt

Let yeast stand in lukewarm water, but not hot, water for 5 min. Boil milk and then add honey. After 5 minutes of cooling, put into mixing bowl with 2 egg whites, yeast and 2 cups flour. Stir or beat and add 1 cup oat bran. Add rest of flour and salt gradually as you knead the dough for 30 minutes. If dough is still sticky, knead in more flour. Place dough in a bowl and let rise in the open for 1 hour and 45 min. Put in 2 non-stick loaf pans or roll pans. Let rise again for 1 hour. Bake loaves for about 40 minutes at 350°.

Bran Muffins

• 2 cups whole wheat flour
• 1 1/2 cups Sturm’s Village Farm Oat Bran
• 2 Tbsp. honey
• 1 1/4 tsp. baking soda
• 2 1/4 cups buttermilk
• 1 egg white
• 1/2 cup dark molasses

Combine flour, oat bran, honey and soda. Mix well. Combine remaining ingredients and stir into dry ingredients, just enough to moisten. Spoon into non-stick muffin tins, filling them 1/3 full.  Bake at 350° for 20 to 25 minutes. Makes 2 dozen muffins.

Whole Wheat French Bread

• 3 1/2 tsp. active dry yeast
• 1 1/2 tsp. light-brown sugar
• 1 1/2 cups warm water
• 2 Tbsp. butter, room temperature
• 1 1/4 tsp. salt
• 2 Tbsp. Sturm’s Village Farm Oat Bran
• 2 Tbsp. wheat germ
• 2 1/3 cups whole wheat flour
• 1 1/4 cups bread flour

In a medium size bowl, dissolve yeast and brown sugar in water. Let stand 5 to 10 minutes or until foamy.  Stir butter, salt, oat bran and wheat germ into yeast mixture. Stir in whole wheat flour. Stir in enough bread flour to make a moderately stiff dough. Turn out dough onto a floured surface.  Knead about 10 minutes or until smooth and elastic. Clean and lightly grease bowl. Place dough in greased bowl, turn to coat all sides.  Cover with a damp towel. Let rise in a warm place, free from drafts, about 45 minutes or until doubled in bulk. Grease 2 French bread pans. Punch down dough.  Shape in 2 (12”) long leaves, place in greased pans. Cover with a towel. Let rise about 35 minutes or until doubled in bulk. Diagonally cut 2 or 3 slashes, about 1/4” deep in top of loaf.  Preheat oven to 400°. Bake in preheated oven about 20 minutes or until bread is crispy and sounds hollow when tapped on bottom.

Meat Loaf

• 2 lbs. ground, lean veal or beef
• 1 cup bread crumbs
• 1/4 cup Sturm’s Village Farm Oat Bran
• 1 1/4 cups skim milk
• 1 stalk of celery chopped fine
• 2 beaten egg whites
• 1/4 cup chopped onion
• 1 pinch each of pepper, mustard powder, sage, and garlic

Shape ingredients into a loaf and top with 4 Tbsp. of catsup mixed with 1 tsp. of soy sauce. Bake 1 1/2 hours at 350°.