Some of our favorite Recipes
We have been enjoying the fresh ground flours and meals that we produce here at the mill.  Below are some of our favorite recipes along with some seasonal recipes that will change from time to time.  Please let us know if you enjoyed making these as much as we do.
Cream Scones

serves: 12-16

Ingredients:

2 cup flour **

1/4 cup sugar

1 TBS baking powder

4 TBS butter

1/2 cup dried fruit

1 TSP citrus rind (optional)

1 Cup Whipping cream (heavy cream)

** may use whole wheat, rye, or spelt flour, adjust liquid to make a stiff batter that holds together without crumbling

Prep time: 35 minutes

Directions:

Combine flour, sugar, baking  powder and cut in butter.  When mix resembles oatmeal, add dried fruit and then cream.  Mix until just combined.  Roll out to a thickness of about 1/4 - 1/2 inch thick.  Cut into wedges and place on a cookie sheet and bake in a 400 degree oven for about 20 minutes.  Cool and serve with clotted cream or butter.

Focaccia

servings: one 9inch round            

Ingredients:

1 1/2 cup whole flour ( wheat, rye or spelt)

1 1/2 cup unbleached flour

1 TSP active dry yeast

1 TSP sugar or honey

1 TSP coarse salt

3/4 cup warm water (120-130 degree)

1/4 cup olive oil  (extra virgin tastes best)

1-2 TBS fresh herbs, chopped ( 1-2 TSP dried)

  Prep time: 2 hours

Combine flour, yeast, and sugar.  Add warm water and let rest 10 minutes. DO NOT MIX.  After 10 minutes, mix in salt, herbs and oil.  Knead for about 5 minutes. Form into ball and place in greased bowl, turn once to grease other side, cover and let rise till double. (about one hour) Turn out onto a greased cookie sheet and shape into a round about 8-10 inches in diameter. Poke the dough with your fingertips to create an uneven surface. Cover and let rise for about 45 nimutes (up to 8 hours depending on the dough and temperature). Sprinkle lightly with salt and place in an oven preheated to 400 degrees and bake for 25-30 minutes.  Cut into wedges.  Serve warm with flavored olive oil.

Classic Sylvan Falls Mill Grits

   servings:  4 cups                          prep time:  45 minutes

Ingredients:Directions:

1 cup stone ground gritsBring water to boil over high heat.

4 cups waterStir in grits and seasonings and

1 TBS butterlower heat and cover.Cook grits

½- ¾tsp saltfor 35-40 minutes stirring requently

Adding more water if needed.

Skillet Corn bread

Time to prepare:30 minutes

Ingredients:

4 TBS butter

1 egg

3/4 cup milk

3/4 cup stone ground corn meal

3/4 cup flour

1 TBS sugar

1 TBS baking powder

1 TSP coarse salt

Yield:9 round"

Directions:

Melt butter slowly in a 10 "" heavy skillet.Beat egg and then add milk, 3 TBS melted butter.Mix the dry ingredients together and then add them to the wet ingredients, stirring together to mix them well. Pour the batter onto the remaining butter in the skillet and cover.

Cook over low heat for 15-20 minutes or until done.Make sure the bottom does not get too hot in any one spot.Serve directly from skillet or turn onto a warm plate."

Sylvan Falls Mill Peach Cobbler

servings:  1        9 inch round 

Ingredients:

4 cups sliced fresh peaches

½ cup sugar

2Tbs fresh ground ginger

1Tbs water

3/4 cup Sylvan Falls Mill corn meal

3/4 cup flour

1 1/2 TSP baking powder

2 eggs

2/3 cup milk

1 tsp powdered ginger

2 Tbs sugar

3Tbs melted butter

prep time:  45 minutes

Directions: 

Heat water, sugar, ginger and sliced peaches until bubbly.

In a bowl combine the corn meal, flour, baking powder, sugar, ginger – set aside.

In a separate bowl combine eggs, milk and butter.Pour liquid into dry mixture and stir until just combined.

Place peaches on bottom of 9 inch round pan,(cast iron works well) pour corn  mixture over peaches and bake in 400 degree oven for 30 minutes.

Serve warm with fresh ice cream.

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