Flowers Foods markets baked foods under such brands as Nature's Own and Whitewheat.    
Company Info Investor Center Brands News Releases Nutrition Center Recipes Contact Us
HomeRecipesServing Suggestions

Serving Suggestions



Nature's Own


Quick Flavored Butters
Whip up these flavored butters and then spread on your favorite Nature’s Own variety. Fruit-flavored butters are especially tasty on toasted bagels and English muffins for breakfast or a light snack. Try savory butters on any variety of Nature’s Own bread. Store leftover butter in a covered container in the refrigerator.

Fruit Butter: Blend 1 stick softened unsalted butter with 1/2 cup fruit preserves and 1/8 teaspoon salt.

Cranberry-Orange Butter: Blend 1 stick softened unsalted butter with 2 tablespoons minced dried cranberries, 2 teaspoons powdered sugar, 1/2 teaspoon orange zest, and pinch of salt.

Strawberry-Honey Butter: Blend 1 stick softened unsalted butter with 1/4 cup mashed ripe strawberries, 1 tablespoon honey, 1/2 teaspoon lime zest, and pinch of salt.

Chive-Garlic Butter: Blend 1 stick softened unsalted butter with 1/4 cup snipped fresh chives, 1/4 teaspoon salt, and 1/8 teaspoon garlic powder.

Herb-Garlic Butter: Blend 1 stick softened unsalted butter with about 1 teaspoon minced fresh rosemary leaves or chopped fresh basil, and 1/4 teaspoon each garlic powder and salt.

Italian Tomato Butter: Blend 1 stick softened unsalted butter with 1/4 cup drained, chopped sun-dried tomatoes in oil, 1/4 teaspoon each salt and garlic powder, and ground black pepper.


6 Great Ways to Use Bread (Other Than A Sandwich)
When it comes to bread—think outside the box. What about using slices of bread for a delicious stuffing or bread salad? If you have a few slices leftover in a loaf, it's easy to create fresh breadcrumbs or homemade croutons that can be the start of a delicious meal. Check out these six great, non-sandwich ideas for bread!

Soft breadcrumbs:
You can’t find soft breadcrumbs in supermarkets, but they are easy to make at home.
Use any variety of Nature’s Own bread you like and either keep the crust on or remove them if you prefer even-colored crumbs. One slice of bread yields about 1/2 cup of soft crumbs.

  • Cut two or three slices of bread into quarters and process them in a food processor using an on/off pulsing action until the bread is in small bits. Be careful not to over process the crumbs. Crumbs should not be fine. If you use a blender, process only one bread slice at a time.
  • Add soft breadcrumbs to ground meat when making burger patties, meatballs, or meatloaf.
  • Use crumbs as a casserole topping: Melt 1 tablespoon butter in a small skillet. Add 1 cup soft breadcrumbs. Gently toss crumbs in butter. Different varieties of bread will yield slightly different bread crumbs. For example, try breadcrumbs made with Nature’s Own 100% Whole Wheat Bread on your favorite mac and cheese casserole.

Dried breadcrumbs:
While you can find  dried breadcrumbs in your local supermarket, making your own with Nature's Own is  easy and freshly made dried breadcrumbs are delicious. One slice of bread  yields about 1/3 cup of dried crumbs.

  • Place bread slices in a single layer on a baking sheet and toast them in a 300°F oven until the bread is lightly toasted and very dry. Cool the bread to room temperature, and then cube it. Place the cubes in a food processer or blender and process until fine.
  • Season dried breadcrumbs with dried herbs, such as oregano or basil; garlic or onion powder; or salt and pepper.
  • Use dried breadcrumbs to coat chicken or fish before baking or pan-frying.

Croutons:
Croutons make great toppings for salads and soups--even casseroles. The best-kept secret is that croutons are simple to make at home and are fresher tasting than store-bought ones. Experiment with different varieties of Nature’s Own breads--and flavor your croutons with your favorite dried herbs and spices.

  • Add your choice of dried herbs, garlic salt or garlic powder, pepper or salt to olive oil or melted butter. Brush mixture lightly on both sides of bread slices. Cut bread slices into cubes. (A serrated knife makes this easy.) Place cubes in a single layer on a jelly-roll pan. Bake at 300°F for about 25 minutes until the cubes are dry and crisp.

Stuffing:
Everyone loves stuffing—why only make it for Thanksgiving? Cubed Nature’s Own bread makes a great foundation for a delicious stuffing. Use your family’s favorite recipe and select your favorite Nature’s Own bread.

  • For a drier stuffing, air dry bread cubes overnight or dry them in a 300°F oven for a few minutes, being sure to watch them so they don’t over crisp. You’ll also get a drier stuffing if you bake it in a casserole dish. Be sure to add a bit more liquid to your stuffing if you’re baking it in a casserole.
  • For a moister stuffing, cut fresh bread into cubes and use them as is. Another way to achieve a moister stuffing, is cooking it inside a whole turkey or chicken. If you do, you must cook the stuffing until it reaches a temperature of 160°F and is safe to eat.
Bread Salad:
For a new twist on salad, make an Italian favorite called panzanella, a delicious mixture of bread croutons, tomatoes, cucumbers, onions, and black olives with a red wine vinegar dressing. Make seasoned or plain croutons as noted below and then follow the rest of the recipe. A serving only has 271 calories!

Thicken Sauces and Soups:
Have you ever made marinara sauce from fresh tomatoes and been disappointed that it was watery? Or made soup that just wasn’t thick enough? Breadcrumbs are the perfect solution!

  • Just before serving a too-thin sauce or soup, stir in very fine soft breadcrumbs, 1/4 cup at a time, until the desired consistency is reached. Use this trick for tomato-based sauces or creamy soups.

Cheesy Bacon Muffin Toasts
Top toasted Nature’s Own English Muffin halves with shredded Cheddar cheese and bacon bits. Broil until cheese melts. Cut in half. Serve with soup or as appetizers. 

Dipping Delight
Turn toasted slices of Nature's Own bread into tasty dippers for your favorite sauce! Place two slices of your favorite Nature's Own bread into a heated waffle iron. Toast until golden brown and crisscross toast marks are visible. Remove from waffle iron and cut each bread slice into four strips for dipping. Serve toast dippers with sweet or savory sauces or flavored olive oils. 

Easy Bruschetta

Split Nature’s Own 100% Whole Wheat English Muffins or 100 Calorie Multigrain English Muffins; cut each half into 2 pieces. Brush with olive oil; broil until toasted. Top with chopped, seeded plum tomatoes, a drizzle of balsamic vinaigrette, and a sprinkle of grated Parmesan cheese. Garnish with fresh basil leaves. Serve as appetizers. 


Egg In a Basket
Both kids and adults enjoy this fun breakfast treat! Toast a slice of your favorite Nature's Own bread. With a round cookie cutter, cut out a hole in the center of the slice. Heat a small frying pan over medium heat. Place bread slice into pan and put a small amount of butter or margarine into the center hole. Carefully crack an egg into the center. Cook the egg until desired doneness. 

Garlic-Herb Bagel Crisps
Split Nature’s Own 100% Whole Wheat Bagels in half. Cut each half crosswise, then cut each quarter lengthwise forming 8 pieces. Combine extra-virgin olive oil, minced garlic and minced fresh herbs. Brush over 1 side of bagel pieces. Place in single layer on foil-lined baking sheet. Sprinkle lightly with kosher salt. Bake in 400°F oven for 10 to 12 minutes or until brown and crisp; cool. Serve with soups or top with your favorite creamy appetizer spread. 

Parmesan Bagel Croutons
Cut Nature’s Own bagel halves into 1-inch pieces; place on foil-lined baking sheet. Drizzle with olive oil; toss to coat. Sprinkle with grated Parmesan cheese and Italian seasoning. Season with salt and pepper, if desired; toss again. Spread out in single layer. Bake in 325°F oven 20 to 25 minutes or until crisp and browned, stirring after 10 minutes. Cool. Serve over salads or as a snack. 

Super Easy Garlic Bread
Broil Nature’s Own English muffin or bagel halves until toasted. Peel garlic cloves and cut in half lengthwise. Rub cut side of garlic over hot surfaces of toast. Drizzle with extra-virgin olive oil. 

Cobblestone Mill


Breakfast Rolls

Spread butter on top of hot Cobblestone Mill Dinner Rolls. Sprinkle with cinnamon and sugar. Or, split hot rolls in half and fill with jam or honey. Serve plain hot rolls with scrambled eggs instead of biscuits or toast.


Cheesy Potato Buns
In a bowl, mix together one stick of softened butter, one packet buttermilk ranch dressing mix and one cup shredded Monterey Jack cheese. Set aside. Split open Cobblestone Mill Potato Hamburger Buns, Cobblestone Mill Potato Hot Dog Buns or Cobblestone Mill Potato New England Style Frank Rolls, place on a baking sheet and broil until lightly browned. Remove from oven. Gently spread butter mixture evenly over buns. Return to oven and broil until cheese is melted and bubbly.

Garlic Bread

Preheat oven to 350°. Split Cobblestone Mill Baguettes in half and spread each side with margarine or butter or brush with olive oil. Sprinkle with minced garlic or garlic powder and chopped fresh parsley. Wrap in foil and bake for 10 to 15 minutes or until hot.


Heating Instructions
To heat up your rolls before serving: Preheat oven to 350°. Remove rolls from bag and place on ungreased baking sheet. Cover rolls with foil. Bake for 6 to 10 minutes.

To toast rolls: Preheat oven boiler. Remove rolls from bag, separate tops and bottoms, and place on ungreased baking sheet. Place sheet under broiler. Broil until golden brown, about 3 to 4 minutes. Broiler temperatures vary, so watch the rolls carefully to avoid burning.


Herb Butter Rolls

In a small bowl, combine a softened stick of butter with your favorite dried or chopped fresh herbs. Refrigerate for at least one hour. Spread over hot Cobblestone Mill Dinner Rolls.


Italian Potato Bread Croutons

Preheat oven to 350°. Lightly brush one side of Cobblestone Mill Potato Bread slices with olive oil. Sprinkle with Italian seasoning herb mix and some salt. Gently pat herbs and salt into bread slices. Turn bread over and repeat process. Cut bread into half-inch cubes with serrated knife. Spread cubes on baking sheet. Bake for 5 to 7 minutes until croutons are crisp. Sprinkle croutons over salad or soup.


Mini Sandwiches

Split unheated Cobblestone Mill Dinner Rolls in half and fill with your favorite tuna or chicken salad. Or, spread with mayonnaise and mustard and top with sliced cheese and ham or turkey.


Roast Beef & Potato Bread Sandwich

Spread hearty-style mustard on one slice of Cobblestone Mill Potato Bread and mayonnaise on a second slice. Top one bread slice with thinly sliced deli roast beef, thinly sliced red onions, a slice of Swiss or Muenster cheese, and the second bread slice.


Spicy Cheesy Bread

Split Cobblestone Mill Baguettes in half and place on cookie sheet. Spread each side with margarine or butter or brush with olive oil. Top with shredded Provolone or Mozzarella cheese. Sprinkle with red pepper flakes. Place under broiler. Broil until the cheese is bubbly and the bread is lightly browned.


Toasted Garlic Rolls

Split unheated Cobblestone Mill Dinner Rolls in half and spread with softened butter flavored with garlic powder or minced fresh garlic. Place rolls on baking sheet and broil until lightly browned.


Toasted Parmesan Rolls

Split unheated Cobblestone Mill Dinner Rolls in half and place on baking sheet. Brush with olive oil. Sprinkle with grated Parmesan cheese. Broil until lightly browned.

Whitewheat


Dipping Delight
Turn toasted slices of Nature's Own Whitewheat® bread into tasty dippers for your favorite sauce! Place two slices of Whitewheat® bread into a heated waffle iron. Toast until golden brown and crisscross toast marks are visible. Remove from waffle iron and cut each bread slice into four strips for dipping. Serve toast dippers with sweet or savory sauces or flavored olive oils.

Egg In a Basket
Both kids and adults enjoy this fun breakfast treat!  Toast a slice of Whitewheat® bread.  With a round cookie cutter, cut out a hole in the center of the slice. Heat a small frying pan over medium heat. Place bread slice into pan and put a small amount of butter or margarine into the center hole. Carefully crack an egg into the center. Cook the egg until desired doneness.

© 2014 Flowers Foods
Privacy Policy • Terms of Use  • California Privacy Rights