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Corner Bakery Cafe Garden Gate Scramble



GARDEN GATE SCRAMBLER
Corner Bakery Cafe Restaurant Copycat Recipe

2–3 large eggs, cracked
2–3 tablespoons milk
salt & pepper, to taste
1 apple chicken sausage patty, diced 1/2 inch
2 whole mushrooms, sliced
1 tablespoons red bell pepper, diced
1/2 cup spinach, stems removed
2–3 tablespoons cheddar cheese, shredded

Heat a saute pan over medium high heat. Crack the eggs in a bowl and whisk with dairy, salt & pepper. Spray the pan and add the sliced mushrooms and diced sausage to the pan. Saute until the sausage browns and the mushrooms begin to sweat. Add the red pepper and spinach and stir together
Add the whisked eggs and scramble When the eggs reach the desired doneness fold in cheese and plate.

Kneaders Turkey Cranberry Salad



TURKEY CRANBERRY SALAD
Kneader's Bakery Copycat Recipe

Salad:
3 cups spring mix lettuce
3 cups chopped romaine lettuce
1 red onion, sliced
1 heaping cup of shredded Turkey
craisins, to taste
feta cheese, to taste
sunflower seeds, to taste

Raspberry Poppy Seed Vinaigrette:
6 tablespoons red wine vinegar
1/2 cup plus 2 tablespoons sugar
1 teaspoon salt
1 teaspoon ground mustard
1 cup canola oil
1 cup fresh or frozen raspberries, thawed
1 teaspoon poppy seeds

To make the Salad: In a large bowl mix together both types of lettuce. Add the onion, craisins, feta cheese, turkey, and sunflower seeds and toss to combine. Serve with Raspberry Poppy Seed Vinaigrette.

For the Dressing: In a blender, combine the vinegar, sugar, salt and mustard. Blend on low, and while blending, gradually add oil in a steady stream. Add raspberries, cover, and blend until smooth. Stir in poppy seeds. Serves 4.

Great Harvest Summer Tomato Bread Salad



SUMMER TOMATO BREAD SALAD
Great Harvest Bakery Recipe

6-8 cups of bread cubes (Use your favorite bread variety, Tomato Herb,Sourdough)
4-5 medium tomatoes, wedged
1/2 thinly sliced red onion (or to taste)
10 big basil leaves, torn
1 cup mozzarella cubes
1/2 cucumber, peeled, seeded, cubed
1/2 cup olive oil
1/4 cup balsamic vinegar
freshly ground black pepper, to taste
salt, to taste

Prepare the Bread: Tear it into bite sized pieces, or cut into cubes and air or oven dry, or spread lightly with Great Harvest Garlic Parmesan Butter, grill and cut into cubes.

Prepare the Vegetables: Slice red onion, soak for about 10 minutes in ice cold water, then drain and pat dry.

Make the Vinaigrette: Pour the olive oil, vinegar, pepper and salt into a bowl and whisk.

Assemble the Salad: Combine all the vegetables and the bread cubes in a large salad bowl, drizzle the vinaigrette over the top, stir. Let sit for about ½ hour so flavors can combine.

Notes: Save time and effort–purchase a good Red Wine Vinaigrette for your dressing. Add more of your favorite vegetables (or use up what you have on hand) such as peppers, corn, green beans, etc. Use a jam jar as a shaker when making your dressing rather than whisking in a bowl.

Great Harvest Gourmet Kale Salad



GOURMET KALE SALAD
Great Harvest Restaurant Recipe

Dressing:
1 tablespoon Dijon mustard
1 clove minced garlic
1/3 cup red wine or sherry vinegar
2 teaspoon honey
1 cup olive oil
2 teaspoons chopped fresh thyme
kosher salt and black pepper

Whisk together the mustard, vinegar, and honey in small mixing bowl.  Slowly drizzle in olive oil while whisking to emulsify.  Add the thyme and season to taste with salt and pepper.  This will make more than you need for the salad.  Store in a jar with a tight fitting lid in the refrigerator for up to one week; shake well before using.

Candied Seeds and Nuts:
1/2 cup pumpkin seeds
1/2 cup sunflower seeds
1 cup walnuts
1 tablespoon canola oil
1/4 teaspoon cayenne
1/4 teaspoon allspice
1/2 teaspoon black pepper
1 teaspoon kosher salt
1 tablespoon honey

Preheat the oven to 350 degrees. On a parchment or foil lined sheet tray combine seeds, nuts, oil, and spices.  Roast for 10 to 15 minutes, remove from heat and add honey.  Using a rubber spatula, stir to completely coat.  Return the tray to the oven and continue to roast until honey is evaporated, about five minutes more.  Remove from the oven and let cool.  Break apart with your hands as necessary.

Salad and Assembly:
2 bunches kale, ideally different varieties/colors, washed and dried; stems removed and cut into 1/2 inch strips
1/2 cup golden raisins
1 cup seed/nut mixture (see above)
1/2 cup vinaigrette
kosher salt and black pepper to taste

Toss all the ingredients together and mix well.  Serve either in a large salad bowl, or on individual plates – or, of course, accompanied by Great Harvest bread from your local bakery. Serves 6 as a side dish.



Great Harvest Roasted Butternut Squash Soup



ROASTED BUTTERNUT SQUASH SOUP
Great Harvest Restaurant Recipe

1 whole butternut squash, about 2 1/2 pounds
2 tablespoons canola oil
2 onions, sliced
3 tablespoons unsalted butter, divided
2 granny smith apples, peeled, cored, and quartered
1 leek, split crosswise, cleaned, and sliced thin
4 stalks celery, diced
4 cloves garlic, chopped
1 quart low sodium chicken broth
2 cups of water
1 bay leaf
2 tablespoons fresh thyme, divided
1/2 cup crème fraiche or sour cream
milk, as needed, about 1 tablespoon
1 tablespoon sliced chives
pumpkin seeds for garnish
kosher salt and black pepper

Preheat oven to 350 degrees Split the squash in half lengthwise and scoop out the seeds. Place squash halves on a parchment or foil lined sheet tray and rub cut sides with canola oil and salt and pepper. Turn cut side down and roast in 350 degree oven for approximately 30 minutes until soft and lightly browned. Allow to cool slightly and scoop flesh from the skin. Discard the skin.

Meanwhile, in a large pot set over medium heat, melt 1 tablespoon of the butter and add onions. Season with salt and pepper. Cook slowly, stirring occasionally until deeply caramelized, about 30 minutes. Adjust heat as necessary. Remove onions from pan, add 1 tablespoon of the butter and the apples. Cook over medium heat until apples are golden brown and slightly soft, turning as necessary. Add leeks, celery, and garlic and sweat a few minutes until slightly soft. Add the squash, the chicken broth, the water, the onions, and 1 tablespoon of the thyme. Season with salt and pepper. Cover the pot and simmer over low heat for 25-30 minutes until the vegetables and apples are completely soft. Remove the bay leaf.

Carefully transfer soup to a blender in batches and puree until very smooth. Adjust consistency with water if necessary. Return soup to pot, add remaining thyme, taste for seasoning, and adjust as necessary.

Mix crème fraiche or sour cream with chives and thin with a touch of milk until it is a consistency you can drizzle. Season to taste with salt and pepper.
To serve, ladle soup into bowls. Drizzle with crème fraiche mixture and top with pumpkin seeds. Serve with grilled or toasted Great Harvest Bread from your local bakery. Serves 4-6.

Great Harvest Summer Berry Bread Pudding



SUMMER BERRY BREAD PUDDING
Great Harvest Bread Company Copycat Recipe

8 slices of Great Harvest Challah Bread
2 cups sliced fresh strawberries
2 cups fresh blueberries
2 cups fresh raspberries
2 tablespoons granulated sugar
5 tablespoons water

Place 1 cup ramekin or similar small dish on top of a slice of bread and trip so bread will fit in dish. Repeat with all slices.

Combine berries, sugar & water in medium saucepan & cook over medium-high heat until berries break down about 5 to 6 minutes. Reserve 2/3 cup, cover & refrigerate.

Place 1 tablespoon of berry mix in bottom of each ramekin.  Top with slice of bread.  Divide remaining berry mix as 3rd layer in ramekins.  Top with slice of bread. Put puddings on large plate. Cover with plastic wrap & put 15 ounce weight (canned good) on each.  Refrigerate 6  to  48 hours.

Uncover, cut around edges, invert onto plate & spoon reserved berry mix on each. Serves 4.

Great Harvest Oatmeal Coconut and Raisin Cookie



OATMEAL COCONUT and RAISIN COOKIE
Great Harvest Bread Company Copycat Recipe

1 1/2 cups butter
1 1/2 cups white sugar
1 1/2 cups brown sugar
3 eggs
2 teaspoons vanilla extract
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt
3 cups flour
3 cups rolled oats
2 cups raisins
1 cup grated dried coconut
1 cup chopped walnuts

Preheat oven to 375 degrees. Beat the butter with both types of sugar until creamy. Add the eggs and vanilla and continue beating. Add the remaining ingredients and mix with a paddle or spatula to a uniform mass. Put spoonfuls of dough separately into ungreased baking sheets. Bake 8 to 10 minutes.