Make Your Own: Bread Crumbs

If you use all bread that comes your way, you will invariably have a dandy mixture of whole wheat, rye, and various other interesting grains.  It's always a good idea to get into the habit of saving the ends and bits of breads to uses in recipes or even feed the birds.

2 cups stale bread:  Preheat oven to 250 degrees. Arrange bread in a single layer in a shallow baking pan. Bake for 20 minutes to crisp. Cool. Break into small pieces and feed, slowly into a blender or a food processor. Store crumbs in an airtight container. Crumbs will keep for several weeks on the pantry shelf and indefinitely in the freezer. You can continue to replenish your supply as you collect stale bread. Stir the new bread crumbs into the old to mix.

Italiano Bread Crumbs

2 cups bread crumbs

1/4 cup Parmesan cheese, grated

2 Tbsp parsley

1 tsp oregano

1 tsp basil

1 tsp garlic powder

Combine all ingredients and store in an air tight container in the refrigerator for up to 2 months.

Sweet Crumbs

2 cups cookies, crackers, sweet buns or dry cake

1 Tablespoon brown sugar

Grind the cookies and crackers in a blender for 1 minute or until you have a fine textured crumb. Store in an airtight container in the refrigerator or freezer for up to 2 months.