Here are our favorite recipes that make the most of your fresh-milled Grist Mill flour or cornmeal! These recipes and more are available at the Mill.
2 cups Grist Mill soft white flour (or pastry flour)
1 tsp. salt
1¼ tsp. baking soda
¾ tsp. baking powder
2 eggs, unbeaten
2 cups cultured buttermilk
¼ cup melted butter
Sift dry ingredients together. Add remaining ingredients and stir lightly to just moisten dry ingredients. Mixture will be thick and lumpy. Drop by spoonfuls onto lightly greased griddle spreading batter with spoon. Turn cakes as soon as browned and cook other side until browned. Makes 5 or 6 servings.
2 cups Grist Mill bread flour
1 cup all-purpose flour
1 cup oatmeal
½ tsp. baking powder
½ tsp. baking soda
½ cup honey
1 can or bottle of beer
Set oven at 375°F. Put oatmeal in blender and blend into small pieces. In a large bowl, mix dry ingredients, then stir in honey and beer. Grease one 5x9 pan or 4 mini pans. Bake 1 hour for a 5x9 pan or 45 minutes for mini pans. Check with toothpick to see if done. Add 5 minutes if not ready.
1 cup all-purpose flour
1 cup Grist Mill pastry flour
1 tbsp. granulated sugar
1 tbsp. baking powder
½ tsp. baking soda
½ tsp. salt
¼ soft margarine
1 cup low fat buttermilk
1 cup blueberries
In a bowl, combine flour, sugar, baking powder, baking soda and salt. Mix in margarine until mixture resembles coarse crumbs.
Stir in blueberries; add buttermilk and mix lightly. Drop by spoonfuls into 10 mounds. Bake at 425° F oven for 12 to 15 minutes or until golden brown.
2 envelopes yeast
2 cups warm water (105–115°F)
¼ cup non-fat dry milk
1 tbsp. salt
¼ cup molasses
2 tbsp. butter, soft
4 cups Grist Mill bread flour
2 cups Grist Mill pastry flour
Glaze:
½ egg white, beat with 2 tbsp. water and ¼ tsp. salt
In a large bowl, dissolve yeast in water. Stir in well: milk, salt, butter and molasses; butter does not need to melt. Work in flour 1 cup at a time to make a soft dough. Turn out onto a lightly floured smooth surface; knead until elastic, about 10 minutes. Place into buttered bowl; turn to grease top; cover; let rise in a warm, draft-free place (80–85°F) until double, about 1½ hours. Punch down; shape into 2 loaves. Place into buttered loaf pans. Cover; let rise until double, about 1 hour. Brush tops with glaze mixture. Bake in a preheated oven at 375°F for 50 minutes. Turn out on wire rack to cool. Makes 2 loaves.
2 cups Grist Mill soft white flour (or pastry flour)
1 tsp. salt
1¼ tsp. baking soda
¾ tsp. baking powder
2 eggs, unbeaten
2 cups cultured buttermilk
¼ cup melted butter
1 cup blueberries
Sift dry ingredients together. Add remaining ingredients and stir lightly to just moisten dry ingredients. Mixture will be thick and lumpy. Gently stir in blueberries. Drop by spoonfuls onto lightly greased griddle spreading batter with spoon. Turn cakes as soon as browned and cook other side until browned. Makes 5 or 6 servings.
1 cups Grist Mill corn meal
¾ cup all-purpose flour
1 tsp. salt
1 tbsp. baking powder
3 tbsp. oil
2 eggs
Preheat oven to 450°F. Put oil into 9-inch cast iron skillet (or glass baking dish). Allow oil to heat very hot, almost hot enough to smoke, while you mix ingredients. Sift together dry ingredients; drop in eggs and about a third of the milk. Mix and add another third of the milk and mix again. Add the remainder of the milk and mix until smooth. Pour into hot skillet or baking dish. Put into the oven and bake about 25 minutes or until golden brown.
2 cups Grist Mill soft white flour
2½ tsp. baking powder
¼ tsp. baking soda
½ tsp. salt
½ cold butter, cubed
1 egg
½ cup 2% milk
¼ cup honey
2½ cups fresh strawberries, hulled
whipped cream
1–2 tbsp. maple syrup
In a bowl, thoroughly mash ¾ cup strawberries; stir in syrup. Cut remaining strawberries into ¼-inch slices; add to crushed strawberries and toss to coat. Refrigerate, covered, 1 hour.
Gently knead dough 8–10 times on a lightly floured surface. Pat or roll dough to ¾-inch thickness; cut with a floured 2½-inch biscuit cutter. Place 2 inches apart on parchment paper-lined baking sheets. Bake 12–15 minutes or until light brown. Remove to wire racks to cool slightly.
To server, split shortcakes in half. Fill with strawberry mixture and whipped cream. Top with additional whipped cream. Makes 6 servings.
¼ cup sugar
1 tbsp. salt
3 tbsp. baking powder
3 tbsp. baking soda
2 cups Grist Mill hard white flour
2 cups Grist Mill soft white flour
¼ cup butter
1–2 cups raisins
1 egg
1¾ cups buttermilk
In a large bowl stir together 4 cups of the flour, salt, baking powder, soda, and sugar until thoroughly blended. Cut in butter with a pastry blender or two knives until crumbly. I a separate bowl, beat egg, slightly and mix with buttermilk; stir into dry ingredients until blended. Turn out on a floured board and knead until smooth (2-3 minutes).
Divide dough in half and shape each half into a smooth, round loaf; place each loaf in a greased 8-inch cake or pie pan; press down until dough fills pans. With a razor blade or sharp, floured knife, cut crosses in tops of loaves, about ½ inch deep.
Heat oven to 375° F and bake loaves for 35-40 minutes or until nicely brown. Makes 2 loaves.
3½ cups Grist Mill hard white flour
2½ cups Grist Mill soft white flour
⅓ cup wheat gluten
4 tbsp. instant quick rise yeast
2½ cups very warm water
1 tbsp. salt
⅓ cup cooking oil
⅓ cup honey
4 tsp. lemon juice
In a bowl of a stand mixer fitted with dough hook, mix together first three ingredients. Add water and and mix for one minute, scraping down bowl halfway through if necessary. Cover bowl with a kitchen towel and allow to rest for 10 minutes.
Add salt, oil, honey and lemon juice; beat for 1 minute. Add remaining 2½ cups of flour, 1 cup at a time beating between each cup. Knead dough in mixer using dough hook for 10–15 minutes or until dough pulls away from the side of the bowl and feels smooth rather than sticky. You may need to add a little more flour.
Preheat oven to lukewarm by setting it to 350° F and then turning it back off after exactly 1 minute. Grease two nonstick bread pans. Turn dough onto greased surface. Evenly divide into two loaves and place into prepared bread pans, gently pressing dough into corners.
Place pans in warm over and allow to rise for 20–40 minutes, or until dough is nicely domed above the tops of the pans. Without removing pans from the oven, turn on oven to 350° F and set the timer for 30 minutes. Once baked, immediately remove hot bread from pans and cool on rack. (from FiveHeartHome.com)