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Enjoy a few of our favorite easy to make, nutritious and delicious recipes created in the Montana Mills kitchens as well as from the kitchens of many of our talented and devoted customers.

If you have any recipes you'd like us to share, click here to send along. Your customer creation may even show up here!

Appetizers of Bread
 Bavarian Beef Bowl
 Bavarian Cucumber Bowl (non-fat!)
 Curry Honey Butter
 Garden Tarragon Butter
 Low Fat Bruschetta
 Mexican Butter
 Montana Sauce
 Santa Fe Bread Fondue
 Seafood Sourdough
 Spinach Feta Dip
 The Tex-Mex Mix
Bread Beginnings
 Apricot Almond French Toast
 Breakfast Casserole
 Eggs Benedict Montana Style
 Fat-Free Breakfast Souffle
 Irish Breakfast
 Summer French Toast
Bread Indulgences
 Cinnamon Swirl Bread Pudding
 Swirls and Cream Bowl
Meals of Bread
 Cheese Strata Florentine
 Harvest Salad
 Herb, Apple and Onion Stuffing
 Montana Mills Cornbread Stuffing
 Montana Monte Cristo
 New Orleans Muffaletta Bread
 Sunflower Crab Strata


 

Appetizers of Bread
Bavarian Beef Bowl
1 Loaf Montana Mills Bavarian Rye Bread
8 oz. cream cheese
1/4 cup sour cream
1 T. dry vermouth
2 T. mayonnaise
1 tsp. dried onion
4 oz. dried chipped beef
 
Cream together all ingredients. Chill for several hours. Hollow out the inside of a loaf of Bavarian Rye bread with a small paring knife, leaving a half-inch shell. Cut the remaining bread into 1-inch cubes. Spoon mixture into the bread bowl. Serve with bread cubes for dipping.
 
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Bavarian Cucumber Bowl (non-fat!)
1 Loaf Montana Mills Bavarian Rye Bread
1 cup nonfat plain yogurt
1 cup nonfat sour cream
1 large cucumber, finely chopped
2 T. fresh dill
1 package Knorr Vegetable Soup (1.4 oz)
 
Stir together yogurt, soup mix and dill. Refrigerate 2 hours. Stir in sour cream and cucumber. Hollow out the inside of a round loaf of Bavarian Rye Bread with a small paring knife, leaving a half-inch shell. Cut the removed bread into 1-inch cubes. Spoon mixture into the hollowed out loaf and serve with bread cubes for dipping.
 
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Curry Honey Butter
1 tsp. curry powder
1/4 cup softened butter
1 tsp. honey
1/4 tsp. salt
 
In skillet, heat 1 tsp. curry powder over low heat under fragrant, about 1 minute. Cool briefly. Combine with 1/4 cup softened butter, 1 tsp. honey and 1/4 tsp. salt.
 
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Garden Tarragon Butter
Combine 1/4 cup softened butter
1 tsp. Dijon mustard
1 tsp. chopped fresh tarragon
1/4 tsp. salt
1/8 tsp. white pepper
 
Combine 1/4 cup softened butter, 1 tsp. Dijon mustard, 1 tsp. chopped fresh tarragon, 1/4 tsp. salt and 1/8 tsp. white pepper. Spread one of the above on a slice of Montana Mills bread, top with grilled fish, chicken or vegetables and a slice of cheese. Broil until cheese is melted. A simple nutritious meal idea.
 
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Low Fat Bruschetta
1 loaf Montana Mills Country Italian or Vienna Twist Bread
2 garlic cloves peeled and halved
1 cup chopped tomato
1 tsp. lemon juice
1 cup chopped bell pepper
1 1/2 tsp. balsamic vinegar
1/2 cup chopped onion
1 small garlic glove, minced
2 T. fresh chopped basil
black pepper to taste
1/2 tsp. dried oregano
1/4 grated asiago cheese
 
Put all the ingredients, except the bread, halved garlic cloves and cheese, in a bowl and toss thoroughly. Cover and refrigerate until ready to use. Slice the desired amount of bread and broil until golden brown on both sides. Remove the slices from the broiler and rub them with the halved garlic cloves. Discard the garlic. Place mound of tomato salad on each slice of bread, sprinkle with cheese and briefly broil again until cheese has melted. Serve immediately.
 
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Mexican Butter
Combine 1/4 cup softened butter
1/4 tsp. chili powder
1 small ground garlic clove
1 tsp. fresh lime juice
1/4 tsp. salt.
 
Combine 1/4 cup softened butter, 1/4 tsp. chili powder, 1 small ground garlic clove, 1 tsp. fresh lime juice and 1/4 tsp. salt.
Spread on a slice of Montana Mills bread, top with grilled fish, chicken or vegetables and a slice of cheese. Broil until cheese is melted. A simple nutritious meal idea.
 
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Montana Sauce
1/4 cup chopped onion
1 minced garlic clove
1/4 cup olive oil
1 large chopped red bell pepper
2 large diced tomatoes
1/2 cup chopped fresh basil
1/8 tsp. pepper
 
In skillet saute 1/4 cup chopped onion and 1 minced garlic clove in 1/4 cup olive oil for about 2 minutes. Add 1 large chopped red bell pepper and cook 2 more minutes. Add 2 large diced tomatoes and heat through. Stir in 1/2 cup chopped fresh basil and 1/8 tsp. pepper.
Spread on a slice of Montana Mills bread, top with grilled fish, chicken or vegetables and a slice of cheese. Broil until cheese is melted. A simple nutritious meal idea.
 
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Santa Fe Bread Fondue
1 loaf of Montana Mills Bread
1/2 cup sour cream
1/2 cup scallions, chopped
8 oz. cream cheese
1 cup cooked ham, diced
8 oz. cheddar cheese, grated
1 tsp. worcestershire sauce
4 oz. can green chiles, drained and chopped
Temp: 350
Time: 1 hour
 
Cream together all ingredients. Hollow out the inside of a round loaf of bread with a small paring knife, leaving a half-inch shell. Cut the removed bread into 1-inch cubes. Spoon mixture into the hollowed bread. Wrap the filled loaf with foil and bake on a cookie sheet at 350o for 1 hour or until heated through. Unwrap and serve with bread cubes for dipping.
 
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Seafood Sourdough
1 Loaf Montana Mills San Francisco Sourdough Bread
1 cup cheddar cheese, grated
1 cup mayonnaise
1 cup onion, chopped
1 cup seafood (shrimp, crabmeat, clams, etc.)
Temp: 350
Time: 1 hour
 
Cream together all ingredients. Hollow out the inside of a round loaf of bread with a small paring knife, leaving a half-inch shell. Cut the removed bread into 1-inch cubes. Spoon mixture into hollowed out bread. Wrap the filled loaf with foil and bake on a cookie sheet at 350o for 1 hour or until heated through. Unwrap and serve with bread cubes for dipping.
 
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Spinach Feta Dip
1 Loaf Montana Mills Bread (Spinach Feta or Sourdough)
1 cup nonfat plain yogurt
1/2 cup crumbled feta cheese
1 garlic clove, chopped
1 tsp. dried oregano
1/2 tsp. thyme
1/4 tsp. black pepper
1 (10 oz.) package chopped, frozen spinach, thawed
 
Combine together all ingredients in a food processor and blend until slightly chunky. Chill at least 1 hour. Hollow out the inside of a round loaf of Montana Mills Bread with a small paring knife, leaving a half-inch shell. Cut the removed bread into 1-inch cubes. Spoon mixture into the hollowed out loaf and serve with bread cubes for dipping.
 
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The Tex-Mex Mix
1 Loaf Montana Mills San Francisco Sourdough or Anadama Bread
1 packet taco seasoning
1/2 cup chopped green onions
1/2 cup chopped black olives
1/2 cup chopped tomatoes
2 cups sour cream
2 cup grated cheddar cheese
 
Hollow out the inside of Montana Mills loaf with a small paring knife, leaving a half-inch shell. Cut the removed bread into 1-inch cubes. Combine all ingredients and pour into hollowed out loaf. Serve with bread cubes for dipping
 
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Bread Beginnings
Apricot Almond French Toast
1 loaf Montana Mills Apricot Almond Bread (or any other flavor)
4 eggs
3 T. butter
1/4 cup sugar
1 cup sliced almonds
3/4 cup heavy cream
1/2 tsp. vanilla extract
8 oz. apricot preserves
1/4 tsp. nutmeg
1/3 cup orange juice
1 T. brandy (optional)
 
Slice the bread and lay one layer of desired slices in a shallow baking pan. Beat the eggs and sugar in a bowl. Stir in the cream, brandy, vanilla and nutmeg. Pour mixture over bread. Turn bread to coat all sides. Cover and refrigerate overnight. In the morning, prepare syrup. Combine preserves and orange juice. Bring to a boil, stirring occasionally. Keep warm until ready to use. Remove the bread from the dish and coat with almonds. Melt butter in skillet and cook until golden brown on both sides. Serve with hot syrup.
 
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Breakfast Casserole
1 loaf Montana Mills Potato Cheddar Chive Bread
10 eggs
1 1/2 cup shredded white cheddar cheese
4 cups milk
1/2 cup diced tomatoes
1 tsp. dry mustard
10 slices bacon, cooked
1/2 tsp. garlic powder
1/2 cup mushrooms, sliced
Temp: 325
Time: 30 minutes
 
Grease a 9" X 13" baking dish. Cut the bread into enough cubes to fill the bottom of the dish. Sprinkle with cheese. In a separate bowl combine the milk, eggs, mustard and garlic. Pour over bread and cheese. Sprinkle with tomatoes, crumbled bacon and mushrooms. Cover and refrigerate overnight. Bake uncovered at 325 degrees for 30 minutes. Cover with foil and bake another 30 minutes. Let sit 10 minutes before serving.
 
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Eggs Benedict Montana Style
1 loaf Montana Mills Dakota Bread
5 slices of ham
1 can cream of mushroom soup
5 slices swiss cheese
1/3 cup sliced mushrooms
5 eggs
1/2 cup white wine
1 1/2 tsp. dried or fresh chives
 
Slice 5 slices of Dakota bread, top each with a slice of ham and cheese. Place on cookie sheet and warm in 375o oven for about 10 minutes or until cheese is melted. In a skillet combine soup, mushrooms, white wine, and chives. Bring mixture to a simmer. Break the eggs in the sauce, cover, and poach, about 6-8 minutes. Place one egg on each warm slice. Top with remaining sauce. Serves 5.
 
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Fat-Free Breakfast Souffle
4 slices Montana Mills Honey Whole Wheat Bread, cubed
4 egg whites
1 1/2 cups fat free cottage cheese
1 1/4 cup nonfat milk
1/4 cup nonfat dry milk
1/4 tsp. dry mustard
1/4 tsp. paprika
2 T. chives, chopped
1/4 tsp. worcestershire sauce
Temp: 350
Time: 45 - 50 minutes
 
Place bread cubes evenly on 8"x13" nonstick baking dish. Beat egg whites until they stand in stiff peaks; set aside. Beat cottage cheese in blender until creamy. Add remaining ingredients. Blend thoroughly. Carefully fold this mixture into egg whites and pour into baking dish. Bake at 350 degrees for 45-50 minutes, or until inserted knife comes out clean.
 
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Irish Breakfast
1 loaf Montana Mills Honey Whole Wheat (or any other flavor)
7 eggs
3 T. butter
3 T. heavy cream
6 T. hollandaise sauce (may use Knorr's)
1/4 tsp. salt
3 green onions, chopped finely
4 oz. shredded smoked salmon
 
Beat eggs; add with cream, salt and salmon. Melt butter in skillet and scramble egg mixture until done about 10-12 minutes. Slice and toast bread. Spoon cooked eggs on top of sliced bread. Cover with warmed hollandaise sauce and fresh green onions. Serves six open-faced sandwiches.
 
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Summer French Toast
1 loaf Montana Mills Cinnamon Raisin Walnut Bread(or other favorite)
8 oz Cream Cheese (softened)
1 tsp. vanilla
1/4 cup sugar
4 eggs, whipped
3/4 cup milk
pinch of salt
fresh berries
 
Cut loaf into desired number of 1/2 inch slices. Blend together cream cheese, sugar and vanilla. Spread one slice of bread with mixture and top with another slice. Repeat until all "sandwiches" are made. Blend together milk, eggs and salt. Dip each "sandwich" into mixture. Saute each "sandwich" in butter in a heavy pan until golden brown. Top with fresh berries and serve.
 
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Bread Indulgences
Cinnamon Swirl Bread Pudding
1/2 loaf Montana Mills Cinnamon Swirl Bread, cubed
6 eggs
3/4 cup sugar
1 tsp. cinnamon
1/4 tsp. salt
2 1/2 cups half and half
1 tsp. vanilla
1/2 cup raisins (optional)
fresh berries
Temp: 350
Time: 45 - 50 minutes
 
Spray deep baking dish (8x8x2) thoroughly with a non-stick spray. Place cubed bread in pan. Preheat oven to 350o. Beat eggs with half and half. Add remaining ingredients. Pour over bread. Let soak 15 minutes. Bake 45-50 minutes or until toothpick comes out clean. Dust with confectioners sugar and serve with fresh berries.
 
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Swirls and Cream Bowl
1 Loaf Montana Mills Cinnamon Swirl Bread
2 cups Cool Whip
2 cups vanilla yogurt
2/3 cup raspberry jam
 
Hollow out the inside of Cinnamon Swirl loaf with a small paring knife, leaving a half-inch shell. Cut the removed bread into 1-inch cubes. Mix together Cool Whip and yogurt. Pour mixture into hollowed out loaf. Drop jam on top of mixture and swirl it with a knife into the mixture. As an option, sprinkle gummy bears or gumdrops around bread bowl.
 
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Meals of Bread
Cheese Strata Florentine
1/2 Loaf Montana Mills Sourdough Bread
1 10 oz. pkg. frozen spinach, thawed and drained
1 small onion, chopped
6 oz. mushrooms, chopped
8 eggs
2 cups milk
1 tsp. dry mustard
1 T. basil
1 1/2 cup shredded cheddar cheese
1 tsp. tarragon
Temp: 350
Time: 30 minutes
 
Cut bread into small cubes. Saute onions and mushrooms in butter. Combine onion mixture with spinach, 1 cup of cheese and spices, and set aside. Grease a 9"x 13" pan. Place one layer of bread cubes on the bottom of pan. Spread the spinach mixture over the bread. Place another layer of bread cubes on top. Beat together eggs and milk. Pour egg mixture over the bread. Sprinkle remaining cheese over bread. Cover and refrigerate overnight. Bake uncovered at 350o for 30 minutes or until done.
 
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Harvest Salad
1 loaf Montana Mills Woodstock Bread
1/4 cup dijon mustard 1 garlic clove, minced
1/2 cup olive oil
1 large tomato, chopped
1/4 cup red wine vinegar
1/2 cup peas, blanched
2 scallions, thinly sliced
1/2 cup broccoli, blanched
1/4 cup parmesan cheese
1/2 cup diced carrots, blanched
1/2 cup corn niblets
 
Hollow out the inside of a loaf of Woodstock with a small paring knife, leaving a half-inch shell. Cut the removed bread into 1-inch cubes. In a medium bowl, combine the mustard, oil, vinegar, scallions, garlic and tomato. Let stand at room temperature for 1 hour. Add peas, broccoli, corn and carrots. Toss with parmesan cheese and bread cubes. Spoon salad into bread bowl. Serves 4-6.
 
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Herb, Apple and Onion Stuffing
5 cups Montana Mills Dakota Bread, cubed
1 small onion, chopped
1 celery stalk with leaves, chopped
4 T. butter
1/2 cup peeled and diced tart apple
2 T. fresh parsley, chopped
1 T. fresh sage, chopped
freshly ground pepper to taste
1/2 to 1 cup chicken broth
 
Saute onion, celery and apple in butter until tender. Combine herbs and pepper with cubed bread. Toss together with apple-onion mixture and add chicken broth until moist. Allow 3/4 to 1 cup stuffing for each pound of turkey. Makes approximate 5 cups of stuffing.
 
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Montana Mills Cornbread Stuffing
1 loaf Anadama or Blueberry Cornbread (available Thanksgiving week)
1 lb. bulk pork or Italian sausage
1 T. dried sage
2 cups chopped onions
2 tsp. dried marjoram
2 garlic cloves, minced
1 tsp. dried thyme
1/2 cup chopped shallots
1 tsp. dried rosemary
1/3 cup butter
1 tsp. black pepper
1 1/2 cup chopped apples
2 tsp. salt
1 cup chopped celery
1/2 cup parsley, chopped
3/4 cup dried cranberries (optional)
2 eggs, beaten
 
Cube bread. Saute sausage until cooked through, about 10 minutes. Drain and set aside. Using same skillet, saute onions, garlic and shallots in butter until soft, about 5 minutes. Add celery and apples, cook until soft, about 10 minutes. Combine mixture with sausage, seasonings, dried cranberries, parsley and bread. Toss well, stir in eggs. May bake in turkey or in covered baking pan. If baking in separate pan, add chicken broth to moisten (approx. 1 cup).
 
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Montana Monte Cristo
1 loaf Montana Mills New York Rye Bread (or any other flavor)
Swiss Cheese
2 eggs
Ham
1/4 cup milk
Butter
Pineapple preserves (or your favorite)
Mustard
Temp: 425
Time: 8 - 10 minutes
 
Combine 1/4 cup softened butter with 1 teaspoon mustard. Spread on desired number of slices of bread. Create sandwiches by topping one slice of bread with 1 slice cheese, 1 slice ham, 1 slice cheese and another slice of bread. Buttered sides should be faced-in. In bowl, beat eggs and milk. Dip each sandwich in egg mixture. Brown both sides of sandwich in lightly buttered skillet. Bake on cookie sheet at 425 degree oven for 8-10 minutes. Top with preserves and serve.
 
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New Orleans Muffaletta Bread
1 loaf Montana Mills Sourdough Bread
1 cup grated mozzarella cheese
2 green onions, chopped
1/2 cup grated parmesan cheese
2 cloves garlic, minced
1/4 cup chopped pimiento stuffed olives
1/2 cup celery, chopped
3/4 cup salami, chopped fine
1/2 cup mayonnaise
1/2 tsp. dried oregano
Temp: 350
Time: 30 - 40 minutes
 
Cut loaf in half, forming a top and a bottom. Remove center of top half, leaving a one inch shell. Brush the inside of each half with olive oil. In a large bowl combine the remaining ingredients. Press the mixture between the two halves. Wrap in foil. Bake at 350o for 30-40 minutes. Slice into wedges and skewer with long toothpicks.
 
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Sunflower Crab Strata
1 loaf Montana Mills Sunflower Millet bread
1 1/2 cups grated swiss cheese
10 ounces fresh crab meat
1/4 cup chopped onion
2 1/2 cups milk
1/4 cup chopped sweet red pepper
1/2 tsp. dry mustard
1/4 cup blanched asparagus, cut into 1 inch pieces
5 eggs
1/2 cup mayonnaise
paprika
Temp: 350
Time: 50 - 60 minutes
 
Grease an 9" X 12" inch baking dish. Cut bread into small cubes and place single layer in baking dish. Mix cheese, vegetables, crab meat and mayonnaise. Spoon over bread cubes. In a separate bowl, beat eggs, milk, and dry mustard. Pour over mixture in baking dish. Cover and refrigerate overnight. Sprinkle with paprika. Bake uncovered at 350o for 50 - 60 minutes. Let sit 5 minutes before serving.
 
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