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This traditional Irish Soda bread recipe is perfect with Kerrygold butter and served as an accompaniment to your St. Patrick's Day brunch. The recipe dates back to the May 1996 issue of Bon Appetit. It's still the best Irish Soda bread we've made. Goes best with a pint of Guinness!Ingredients:  1 3/4 cups all purpose flour1 3/4 cups whole wheat flour3 tablespoons of wheat bran3 tablespoons of wheat germ2 tablespoons of old fashioned oats2 tablespoons of dark brown sugar1 teaspoon baking so

Bake the Book 3/8/24Croissants may be my favorite pastry to bake. There are as many steps to the recipe as there are layers in the flaky pastry, but I'm drawn to the methodical technique of making croissants from scratch.You can find many recipes for croissants, and most will be intimidating. I've used a recipe from Claire Saffitz of the New York Times, and they've always turned out great. She includes a step-by-step video of the recipe process that makes it easy for the home baker to follow. Us

Cold months call for coffee cake. We found a delicious toffee coffee cake recipe in one of our favorite cookbooks, "Baked Occasions." We added a little Granola Factory twist by substituting our Toffee Almond granola for the toffee bits and almonds in the recipe.Ingredients: 6 ounces (1 1/2 sticks) salted butter, cool but not cold, cubed. 2 cups all purpose flour1 cup cake flour1 1/2 cups dark brown sugar, packed firmly3/4 cup granulated sugar1 tablespoon pure vanilla extract3/4 teaspoo

New Packaging, Fresher Granola.After 10 years of Kraft paper bags, we’ve switched to a “Kraft-style” pouch with new and improved material that’s more sustainable and keeps our granola fresher, longer!Plastics and The EnvironmentThough our old pouches had a layer of Kraft paper on the outside, they were still made of plastic on the inside. All stand-up pouches you see in stores are made of multiple layers of thin plastic that are glued together to create a food-safe barrier that stands up

When you think about summer, what is the first dessert that comes to mind? For me, it is certainly ice cream! I know, I know the norm is to throw on some jimmies, a little hot fudge, whipped cream, and a cherry, BUT what if you topped your ice cream with granola instead? We decided to pick our favorite vanilla ice creams and sprinkle each scoop with our Toffee Almond Clusters. After much debate, and a few brain freezes, our team decided on which vanilla ice cream pairs best with our de