Welcome to the brand new Klosterman family blog! We’re looking forward to getting to know you and hearing all about your family. We want to hear from you about everything bread related ... from recipes, to products, to your experiences.
Summer Vacation, Klosterman-Style
June 14th, 2010The bells have rung; the school doors have been thrown open to release cheering, delighted kids to the freedom that is summer vacation. It’s the perfect time for family outings, and don’t forget to bring lunch with you!
You may not have to make your kids’ brown-bag lunches for another few months, but that doesn’t mean bread is out. Sandwiches and dinner rolls are still as yummy as ever, and they’re perfect for those family excursions. Try tuna salad on our delicious home-style wheat bread; it’s sure to be a hit!
From our family to yours,
Kim Klosterman
Dog Days of Summer
June 7th, 2010Summer is coming and the heat is on, but we hope you’re staying cool. A perfect way to beat the heat and enjoy summer with your kids is by taking a trip to the pool. Don’t forget to pack a few light snacks that are heat friendly. Avoid feasting on the snack bar’s unhealthy options and bring some pre-made sandwiches, cut into quarters for quick and easy meals. Keep in mind that some condiments, such as mayonnaise, spoil easily.
Also, with temperatures climbing, June can mean sunburns and dehydration, so remember to re-apply that sunscreen every hour, drink plenty of water and make sure your kids do the same!
From our family to yours,
Kim Klosterman
Father’s Day
June 4th, 2010Father’s Day is this coming Sunday, June 20! Father’s Day falls on the last day of spring, just before the summer solstice. While we celebrate our family every day of the year, it’s nice to have a day to remember our fathers.
My childhood is filled with fond memories of my dad and me. It must sound silly and cliché, but so many of our fun times revolve around time spent in the kitchen or bakery. Dad always said family first, and I still hold true to that ideal today.
Fathers have taken on many roles throughout our lives. From the fixer, to the protector, to the friend, they change their role when we need them to and are there for us through good times and bad. Celebrate this day with your father and remind them of how much you love them. Share some of your favorite memories about your dad with us.
To all the fathers out there, we take our hats off to you. Thank you for all that you have done for us!
From our family to yours,
Kim Klosterman
Celebrate Memorial Day with Klosterman
May 24th, 2010In a few days, we will observe Memorial Day, a day that commemorates service members who have fallen in the line of duty. It is especially important to remember the fallen in this time of war, so take a minute out of your day and reflect on what their sacrifice means to you. But Memorial Day isn’t only a day to remember their deaths; it is also a day to celebrate their lives.
In addition to remembrance, Memorial Day is also used as a time for picnics, barbecues, family gatherings and sporting events. It is the unofficial beginning of summer, which means the beginning of vacation and fun! Share this pudding recipe with your family and friends for Memorial Day:
French Cherry Pudding:
- 3 1/2 oz. Butter
- 3 1/2 oz. Sugar
- 3 1/2 oz. Stale bread, cut up or leftover French toast
- 1 bag Frozen pitted sweet cherries
- 3 large Eggs (yolks beaten, whites stiffly beaten)
- 4 oz. Bordeaux wine
- Apricot jam (to taste)
- Vanilla (to taste)
- Kirsch (to taste)
Directions:
Crumble the bread into small parts. Mix bread in a bowl, with the well-softened butter. When well mixed, add sugar, vanilla and egg yolks one at a time. Add the cherries which were cooked in syrup made of 5 ounces sugar and 4 ounces Bordeaux wine. Drain and cool the cherries thoroughly before adding to the mixture. Mix in stiffly beaten egg whites and pour the pudding into a buttered mold, sprinkled with breadcrumb parts. Bake in oven at 425° for 30-40 minutes and serve with cherry syrup, mixed with some apricot jam and flavored with kirsch. Enjoy!
From our family to yours,
Kim Klosterman
May Flowers
May 19th, 2010April showers bring them … May flowers that is! It’s around this time of year that I’m thankful for the simple things, like sunny days and brightly hued flowers. Reds, purples, yellows; who knows how many other wonderful colors will cover my flower beds.
Children are still in school for another few weeks, and they still need healthy lunches. In addition to sandwiches and carrot sticks, add a little flower and note in their lunch to let them know you’re thinking about them. They’ll love it!
From our family to yours,
Kim Klosterman
Work Hard or Hardly Working?
May 10th, 2010Don’t work too hard this spring and summer! Take some time out of your busy work schedule to relax and revitalize. Sometimes a long weekend away with your family is just what you need to keep yourself from getting rundown at work. I like to start my long weekend with an early lunch. I recommend this tasty sandwich to kick things off:
Monte Cristo Sandwich
Ingredients:
- 3 slices Klosterman White Bread
- 2 Tbsp. Butter, softened and blended with 1/2 tsp. prepared mustard
- 3 slices Baked ham, thinly sliced
- 3 slices Turkey breast, thinly sliced
- 1 tsp. Cornstarch
- 1/4 tsp. Salt
- 1 Egg white
Directions:
Butter center slice of bread on both sides. On first slice put turkey, then layer buttered slice of bread. Atop that, put ham and top with third slice of bread. Slightly trim the crust with a sharp knife and cut in half diagonally. Secure with wooden picks and dip in batter. Coat thoroughly. Fry in skillet with shortening or peanut oil to 400°F until golden (about 2 1/2 minutes). Serve with currant jelly.
Batter: In small bowl add 2 Tbsp. cold milk, 1 tsp. cornstarch, 1 egg and 1/4 tsp. salt. Mix together. Fold in one egg white (stiffly beaten) and add to mixture.
We hope you enjoy this wonderful sandwich!
From our family to yours,
Kim Klosterman
Mother’s Day is Almost Here!
May 5th, 2010May 9th is Mother’s Day, a day of celebration and remembrance of all that our mothers have done for us. This is one of my favorite holidays because the whole family comes together to celebrate mothers, motherhood and the bond between mother and child.
I happily remember my childhood, standing alongside my mother with a peanut butter and jelly sandwich in hand. If I was lucky, sometime she’d even cut my sandwiches into shapes, like hearts or smiley faces. Guess I was born to be a Klosterman! What are your favorite memories of your mother?
In the days leading up to Mother’s Day, show your appreciation for your mother by doing little things or leaving little gifts for her. Can’t be with mom this Mother’s Day? Send a card with a little note to say you love them. Whether you are a new mother, an adopted mother or a grandmother, we love you and thank you for all that you have done for your children and grandchildren!
From our family to yours,
Kim Klosterman
Make Lunch More Interesting with Our Favorite Paninis
April 19th, 2010The day I purchased my first Panini maker, it revolutionized my life. That $50 investment has gone a long, long way for our family. Paninis can turn an ordinary sandwich into something extraordinary … It’s a easy and quick way to make a delicious lunch or snack. Don’t have a Panini maker? You can still make this healthy twist on your typical sandwich:
Turkey and Tomato Panini
Ingredients:
- 3 tsp. Mayonnaise
- 2 tsp. Nonfat plain yogurt
- 2 tsp. Parmesan cheese, shredded
- 2 tsp. Fresh basil, chopped
- 1 tsp. Lemon juice
- Freshly ground paper, to taste
- 8 slices Klosterman Honey Wheat bread
- 8 ounces Deli turkey, thinly sliced
- 8 slices Tomato
- 2 tsp. Canola oil
Preparation:
Have four, 15-ounce cans and a medium skillet (nonstick) ready by the stove. Combine mayonnaise, yogurt, Parmesan, basil, lemon juice and pepper in a small bowl. Spread about 2 tablespoons of the mixture on each slice of bread. Divide turkey and tomato slices among 4 slices of bread; top with the remaining bread.
Heat 1 teaspoon canola oil in a large nonstick skillet over medium heat. Place 2 Paninis in the large skillet. Place the medium skillet on top of the Paninis, then weigh it down with the cans. Cook the Paninis until golden on one side, about 2 minutes. Reduce the heat to medium-low, flip the Paninis, replace the top skillet and cans and cook until the second side is golden, 1 to 3 minutes more. Repeat with another 1 teaspoon oil and the remaining Paninis.
Who said nutritious couldn’t also be delicious? Klosterman breads are both, making delicious sandwiches healthier for you!
From our family to yours,
Kim Klosterman
The Art of Bread Crumbs and Croutons
April 12th, 2010Hello friends! Did you know … bread crumbs and croutons are a great way for you to make use of bread that is going stale without wasting it! Bread crumbs go perfectly on casseroles or baked pastas and of course, croutons add an extra crunch on salads! And, who doesn’t love to munch on croutons as a midnight snack? I know we do! If you’ve never made croutons before – here’s a simple and tasty recipe:
Seasoned Croutons
Ingredients:
- 10 slices of your favorite Klosterman Bread
- 1/4 cup Olive oil
- 1/2 tsp. Garlic salt
- 1/4 cup Parmesan cheese
Directions:
Preheat oven to 300°F. Brush both sides of bread with oil. Sprinkle with garlic salt and Parmesan cheese. Cut into half-inch cubes. Bake on cookie sheet for 30 minutes, turning over several times through the baking process.
From our family to yours,
Kim Klosterman
Bread For Dessert? We’ll Show You How!
April 5th, 2010Listen up friends! Bread isn’t just for sandwiches and toast anymore. If you’re still thinking of sliced bread in the same way, this family favorite recipe of mine will really change your thinking. Who knew bread could be used to make such tasty desserts? This recipe for Bread Pudding is fabulous and we just know you’re going to love it!
Bread Pudding
Ingredients:
- 3 slices Klosterman Whole Grain Wheat Bread, cubed
- 2 Eggs, beaten
- 1/2 cup Milk or soy milk
- 1 1/2 cups Apple juice
- 1/4 tsp. Cinnamon
- 1/4 cup Raisins
- 1/2 cup Orange sauce
Directions:
Add the milk, juice, cinnamon and raisins to the beaten eggs. Gently stir in bread cubes. Pour into an oiled 8-inch square pan. Bake 30 minutes at 350°F. Serve hot or cold with orange sauce.
From our family to yours,
Kim Klosterman
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