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RECIPE SUGGESTIONS

"A bad day spent baking is better than a good day doing anything else." - Anonymous

PRODUCT: NORDIC BAKESTER APRICOT JAM

Russian Chicken with White Rice

Servings: Approximately 6

Prep and Cook Time: 1 Hour



3 Boneless Skinless Chicken Breasts or 6 Boneless Skinless Chicken Thighs

1 Cup Apricot Jam

1 Cup Russian Dressing

1- 2 oz Dried Onion Soup Mix Packet

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Preheat oven to 375℉. In a medium bowl, combine Apricot Jam, Russian Dressing and Onion Soup Mix. Mix well. Place chicken in a greased 9×13 baking dish. Pour sauce mixture evenly over chicken and bake 40-45 minutes or until chicken is cooked through. 

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Serve with cooked white rice. 

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PRODUCT: NORDIC BAKESTER ORIGINAL SOURDOUGH

Sourdough French Toast Casserole

Servings: Approximately 8

Prep and Cook Time: 1.25 Hours

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1 Original Sourdough Boule or Batard (Preferably diced and dried slighly)

8 Large Eggs

2 Cups Whole Milk

1/2 Cup Heavy Cream

1/2 Cup Granulated Sugar

1 Cup Light Brown Sugar (1/2 cup for the custard and 1/2 cup for the topping)

1 Tablespoon Vanilla Bean Paste

1/2 Cup All-Purpose Flour

1 Teaspoon Ground Cinnamon

1/4 Teaspoon Kosher Salt

1/8 Teaspoon Ground Nutmeg

1/2 Cup Unsalted Butter (Cold & Diced)

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Optional: Syrup and Berries for Garnish

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Preheat the oven to 350 Degrees Fahrenheit. Grease a 13x9 inch baking pan. Evenly distribute diced and dried Sourdough in the pan. Whisk together Eggs, Milk, Heavy Cream, Granulated Sugar, 1/2 Cup Light Brown Sugar and Vanilla Bean Paste. Pour mixture evenly over the diced bread.

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In a separate mixing bowl, stir together the All-Purpose Flour, Light Brown Sugar, Ground Cinnamon, Kosher Salt and Ground Nutmeg. Use a pastry cutter to incorporate the cold butter until the mixture resembles fine pebbles. Sprinkle topping over the bread and custard mixture. 

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Bake for approximately one hour or until firm. Garnish with warm syrup and/or berries. 

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