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Follow the Breadcrumb Trail!

                                  is a unique approach to everyday cooking that develops easy to follow and customizable recipes.  Whether meat and potatoes are your thing or your menu is mostly fruits and vegetables, we teach you to improvise on a daily basis.


Read Susan's Foodie Lit review of The Laura Ingalls Wilder Country Cookbook and discussion with educator Jennifer Avery on her experiences reading children's books with recipes. And enjoy Wilder's Dandelion Soup recipe!

Stale Bread
Food Processing Dried Bread
Toasted breadcrumbs
Bread Crumbs all ready to use

Spring-cleaning isn’t only getting rid of junk in the garage or neatening up the closets.  We found bags of leftover bread, rolls and croutons in our freezer and we knew—it’s time to make breadcrumbs!


We never throw out leftover bread anymore and put the leftovers into freezer bags and store until we have enough to make breadcrumbs. We found whole wheat, sour dough, rye and mixed grain breads, much of it home made. You may use whatever bread you like. No need to throw away crusts or heels of bread!


We defrosted the bread and made sure all the bread was dry. Tear or cut the bread into small pieces. Use your food processor grater blade or a blender and then process the bread. You can also grate by hand. Read on to make your own fabulous breadcrumbs!

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