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11/01/2013 - Pumpkin Curry Soup

Recipe submitted by Rachel Van Otten


2 Tbsp. pumpkin seeds (optional)

2 Tbsp. butter

3 Tbsp. all-purpose flour

3 Tbsp. curry powder

4 cups vegetable broth

1 (29 oz) can pumpkin

1 ½ cups half & half

2 Tbsp. soy sauce

1 Tbsp. sugar

salt & pepper to taste

1 loaf Kneaders Hazelnut 12 Grain Bread


Preheat oven to 375 degrees. Arrange pumpkin seeds in a single layer on a baking sheet. Toast in preheated oven for about 10 minutes, or until seeds begin to brown. Melt butter in a large pot over medium heat. Stir in flour and curry powder until smooth. Cook, stirring, until mixture begins to bubble. Gradually whisk in broth and cook until thickened. Stir in pumpkin and half & half. Season with soy sauce, sugar, salt, and pepper. Bring just to a boil, then remove from heat. Garnish with roasted pumpkin seeds.

09/30/2013 - Pumpkin Bread Pudding

Pumpkin Bread Pudding

recipe submitted by Colette Braithwaite


1 Loaf of Chunky Cinnamon Bread cut into 1 inch cubes

4 eggs

1 cup milk

15 oz. can pumpkin

1 cup firmly packed brown sugar

1 tsp. vanilla

½ cup pecans

cinnamon/sugar mixture

1 bottle ice cream caramel topping


Preheat oven to 350 degrees. Grease a 9x13 pan and spread bread cubes in pan. Mix together eggs, milk, pumpkin, brown sugar and vanilla. Pour evenly over bread and sprinkle with pecans and cinnamon/sugar to taste. Bake 45 min. or until knife inserted in center comes out clean. Serve warm topped with the caramel topping.

09/17/2013 - Southwestern Chicken Salad
Southwestern Chicken Salad

recipe submitted by Kari Livingston

Salad Ingredients:

2 cups shredded chicken

1 green bell pepper, diced

1 can black beans, rinsed

1 can sweet yellow corn

2 Roma tomatoes, diced

4 green onions, sliced

1 head iceberg lettuce washed and chopped

¼ cup cilantro, chopped

2 ripe avocados, diced

1 cup crushed tortilla chips

Kneaders French Country Sourdough

Dressing Ingredients:

½ cup mayonnaise

2/3 cup Greek yogurt

1 Tbsp. ranch dressing seasoning

1 Tbsp. taco seasoning


In a large bowl, combine all salad ingredients together, excluding the tortilla chips and bread. In a small bowl stir all dressing ingredients together. Pour dressing over salad, starting with about half of the dressing. Toss to combine, then gradually add more dressing until it is dressed to your liking. Top with tortilla chips and serve with Kneaders French Country Sourdough Bread.
09/03/2013 - Reuben Dip
Reuben Dip

recipe submitted by Jody Sears


1 package 8 oz. cream cheese – softened

1 ½ cups shredded swiss cheese

½ cup thousand island dressing

4 oz. chopped corned beef

½ cup drained sauerkraut

1 loaf of Kneaders Rustic Rye Bread


Heat oven to 400. Mix together cream cheese, 1 cup of the swiss cheese, dressing and corned beef. Spray a 9-inch pie plate with cooking spray. Spread cheese, dressing and corned beef mixture in pie plate. Top with sauerkraut and remaining swiss cheese. Bake about 15 minutes or until bubbly around edges. Serve with pretzels and Kneaders Rustic Rye Bread.
05/07/2013 - Chunky Cinnamon Stuffed French Toast
Recipe courtesy of Emily Stone, winner of Kneaders’ May Recipe Contest

1 loaf Kneaders chunky cinnamon French toast
1 8oz package cream cheese
8 oz of strawberries
5 Tbsp of powdered sugar
3 eggs
1/2 cup milk
1Tbsp vanilla

1.) Cut the chunky cinnamon bread into thick slices and then cut the slices in the middle of each slice(not all the way through the slice).
2.) Combine, cream cheese, strawberries and powdered sugar. Fill each slice with strawberry mixture.
3.) In a small mixing bowl, whip the eggs, milk, and then add the vanilla. Cover the bread completely with the egg mixture.
4.) Cook completely until light brown on both sides. Enjoy with Kneaders caramel syrup and fresh whipped cream!
03/07/2013 - Irish Stew and Soda Bread


  • 2 T olive oil
  • 3 T all-purpose flour
  • 2 pounds beef chuck (or leg of lamb), cut into 1 ½-inch pieces
  • 1 pound carrots, peeled and cut into 1-inch pieces
  • 6 large potatoes, peeled and cut into large chunks
  • 1 white onion, cut into large chunks
  • 2 cloves garlic, minced
  • 2 c. beef broth
  • 1 six-ounce can tomato paste
  • 12 fluid ounces apple juice
  • 1 T cold water
  • 1 T cornstarch


· Heat olive oil in large skillet.
· Toss beef (or lamb) cubes in flour to coat.
· Fry meat in hot oil until browned.
· Place carrots, potatoes, onion and garlic in large slow cooker.
· Layer browned meat over vegetables.
· In mixing bowl, combine broth and tomato paste.
· Pour broth mixture into slow cooker.
· Pour apple juice into slow cooker.
· Cook stew on high heat for six hours or on low heat for eight hours.
· During last hour of cooking, dissolve cornstarch in cold water.
· Pour cornstarch mixture into slow cooker. Stir to combine.
· Simmer on high heat until stew thickens.

Kneaders' yummy Irish stew compliments the Irish soda bread the month of March.

02/07/2013 - Christy Matthew's Brownie Cake Pops
Christy Matthew's Brownie Cake Pops

9" x13" pan of your favorite frosted brownies or one dozen Kneaders' double Fudge Brownies
3 Cups Milk Chocolate Coins
1 Cup Dark Chocolate Coins
25-40 Wooden Skewers
1"-1.5" Ice Cream Scoop

  • Levelly scoop brownies in ice cream scoop and deposit onto a cookie sheet lined with parchment paper.
  • Insert a skewer into each brownie mound.
  • Place cookie sheet in freezer for roughly five minutes to allow brownies to set
  • Seperately melt milk chocolate and dark chocolate. (remember to seed chocolate so it comes oud shiny)
  • Remove brownies from freezer and dip each one into milk chocolate until chocolate reaches skewer.
  • Return brownies to cookie sheet and place in refrigerator until completely set.
  • Once set, drizzle dark chocolate over brownies.
02/06/2013 - Kneaders Overnight French Toast


*Please note: this is not the same recipe for our French Toast served in-store

Kneaders Overnight French Toast*

Serves 6-8 people



1 loaf Kneaders Chunky Cinnamon Bread

8 medium eggs

1 Tbs brown sugar

1 Tbs vanilla

3 cup milk

3/4 tsp salt

2 Tbs butter



Slice the Chunky Cinnamon bread into 8 pieces.

Butter a 9 x 13 inch glass baking dish generously.

Place 6 bread slices in the baking dish. Cut the remaining 2 slices into smaller pieces and fill in the spaces in the pan.

Mix eggs, brown sugar, vanilla, milk, and salt together. Pour the mixture over the bread slices.

Cut the butter into small pieces and dot over the top of the bread slices.

Cover the baking dish and refrigerate overnight (or at least for 4 hours).

Uncover and bake at 350 degrees for 45-50 minutes

 *Please note: this is not the same recipe for our French Toast served in-store

01/24/2013 - Mouthwatering Artichoke Bread

This tasty crowd-pleaser is the perfect addition to those cozy evenings in!

Mouthwatering Artichoke Bread


• 1 loaf Kneaders’ Rosemary Focaccia bread, cut in half length-wise

• 1 package frozen spinach, thawed

• Artichokes (to taste)

• Margarine (to taste)

• Mayonnaise (to taste)

• Cream cheese (to taste)

• Parmesan cheese (to taste)



1. Pre-heat oven to 350 degrees.

2. Spread desired amounts of margarine, mayonnaise and

cream cheese evenly over each half of bread.

3. Layer artichokes and spinach over bread.

4. Sprinkle parmesan cheese on top.

5. Bake uncovered in pre-heated oven until warm and bubbly

(about 20 minutes).

6. Let cool slightly then cut into thick slices and serve.

(To give your bread an extra kick, try adding sautéed

mushrooms, onions, crab or enhance your mayonnaise with

a dash or two of garlic powder. Yum!)


January Recipe Winner: Kathy Pranger

11/21/2012 - Kneadersí To Die For Stuffing

Kneaders’ To Die For Stuffing

Serves 12 (¾ cup serving size)

½ cup butter

1 cup chopped onion

2 cups chopped celery

2 cans chicken broth or 3 cups turkey drippings

2 packages Kneaders’ Asiago or Hazelnut 12 Grain croutons

  • In a medium saucepan, brown onion and celery in butter.
  • Add broth (or drippings) to onion mixture.
  • Add croutons to broth mixture. (If mixture is too dry, add ¼ to ½ cup of broth or drippings.)
  • For even more flavor, add any of the following:

-1 lb sausage, cooked and drained

-1 cup chestnuts, roasted and chopped

-Giblets, cooked and chopped

-1 medium Granny Smith apple, peeled and chopped

-¾ cup Craisinsrasins or dried cranberries

  • Pour stuffing mixture into 9” x 11” baking pan and cover with tin foil.
  • Bake at 375 degrees for 25 to 35 minutes.


To watch how to make this yummy stuffing, click here:

11/21/2012 - Kneadersí Cornbread Stuffing

Stuffing in Dish

Kneaders’ Cornbread Stuffing

1/2 sheet Kneaders’ Cornbread

4 strips bacon, chopped

1 green bell pepper, chopped

1 red onion, chopped

1/4 teaspoon dried marjoram

1 1/2 cups chicken broth

  • Cut cornbread into small squares and transfer to mixing bowl.
  • Heat oven to 350 degrees.
  • Cook bacon in large skillet over medium-high heat until browned.
  • Add peppers and onions to skillet; cook and stir until vegetables are tender.
  • Remove vegetables from heat and add to cornbread.
  • Season with marjoram.
  • Add chicken broth and mix well.
  • Spoon mixture into prepared baking dish.
  • Cover with aluminum foil and bake for 30 minutes or until heated through. 

To watch how to make this stuffing, click here:

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