• Corn • Wheat • Rye •Seasonal

  r

Cooking with whole Grains

Sylvan Falls Grits

1 cup grits                                                        1 Tbs butter

4 cups water                                                     1/2 tsp salt

Bring water to boil over high heat. Stir in grits and seasonings. Turn heat down and cover grits; cook for 30-45 minutes stirring frequently Add additional water if needed.
 

Sylvan Falls Peach Cobbler

 1 ½ cups Sylvan Falls Mill corn bread mix          4 cups sliced fresh peaches

2 eggs                                                                 ½ cup sugar

2/3 cup milk                                                       2Tbs fresh ground ginger

1 tsp powdered ginger                                       1Tbs water

2 Tbs sugar

3Tbs melted butter

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

In a bowl combine the bread mix, 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, pour corn bread mixture over peaches and bake in 400 degree oven for 30 minutes.

Serve warm with fresh ice cream.

 Sylvan Falls Mill Corn Bread  

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

 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."          

Time to prepare:   30 minutes 

Yield:  9 round"         

Blue Corn cranberry muffins

1 cup blue corn meal
1 cup whole wheat flour
2 tsp baking powder
1/2 cup sugar (or honey or blue agave syrup)
1 cup orange juice
2 eggs
4 TBS melted butter or oil
1/2 cup dried cranberries

Mix dry ingredients in a large bowl.  In a small bowl mix wet ingredients,
add to dry ingredients.  Stir until just combined.  Pour into muffin tins.
Bake at 400 degrees for 20-25 minutes.
 

Whole Grain Bread

Makes 2 - 8 inch loaves

1 TBS active dry yeast

2 ½  cups warm water

2 TBS molasses

2 TBS honey

1 TBS coarse salt

¼ cup melted butter

6 cups stone ground whole flour

(spelt or wheat)

 Dissolve yeast in ½ cup warm water, stir in molasses, honey, butter and 1 cup flour.  Let set for 10 minutes.  The mixture should bubble and come alive.  Add remaining water, salt, and flour (cup by cup) until the dough becomes hard to stir. Turn dough out on a floured work surface.  Knead dough until it becomes less tacky and becomes smooth and elastic.  This is a soft dough. Place in greased bowl and cover and let rise for at least 2 hours (until double in volume).

Punch down dough and divide in half.  Shape in to two 8 inch loaves and place in loaf pans, let rise, covered, until dough reaches top of pans. 

Bake in a preheated 350 degree oven for 45 minutes.  Remove and cool on racks.

WHOLE WHEAT SESAME FLATBREAD CRACKERS

Submitted by Teddi Wolford of Macon, GA

4 c. SYLVAN FALLS MILL whole wheat flour

1/4 c. sugar

1/4 c. toasted sesame seeds

1 T. kosher salt

1/3 c. dark sesame oil (find in the oriental food section)

1 c. water

In food processor fitted with the chopping blade, combine all dry ingredients.  Pulse to blend.  With machine running, add oil through the feed tube of processor lid.  Add water.  Continue to operate until dough clings together.  Remove from processor.  Divide dough into 16 equal portions (about 2 ounces each).  Roll each as thinly as possible, using additional flour to keep from sticking.   (I use my pasta machine, beginning on the widest setting and gradually working up to the # 5 setting.)  Lay the strips side-by side on baking sheets.  Bake at 350 degrees for 15-18 minutes, or desired degree of doneness.  Immediately transfer flatbreads to cooling racks and let cool thoroughly.  Break each flatbread into irregular pieces.  Store tightly covered in an airtight container for up to 1 week.  Makes about 16 strips of long crisp flatbread (when broken in pieces it yields about 125 crackers).

Whole Grain Focaccia                                      

 1 1/2 cup whole flour (rye)

1 1/2 cup unbleached flour    

1 tsp active dry yeast 

1 tsp sugar or honey   

1 tsp salt         

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

1/4 cup oil (Extra Virgin Olive)      

1-2 TBS fresh herbs chopped (1-2 tsp dried)

 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 and 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 onthe 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.

Rye muffins

 1 cup whole grain flour (rye)

1 cup unbleached flour

2 tsp baking powder

1/2 cup sugar or 1/3 cup honey

3/4 cup juice / milk / or combination

2 eggs

1/4 cup melted butter or oil

1 cup nuts/fruit/chocolate chips

 Combine dry ingredients in a large bowl.  In a second bowl combine wet ingredients.  Add wet to dry mixture and stir until just moistened.

Pour into muffin cups and bake for 20-25 minutes at 400 degrees.

 Some fun choices:

• blueberries with 1 ounce lemon juice and corn meal instead of unbleached flour

• dried cranberries with rye flour and 1/2 cranberry juice - 1/2 milk

• fresh chopped apples and walnuts with 1/2 cider 1/2 milk

Blue Hubbard Squash & Apple Soup with Melted Blue Cheese

6lb blue hubbard squash                                 1 celery rib finely chopped

1 cup butter                                                     4 TBS kosher salt

1 medium onion finely chopped                     1 tsp ground pepper   

2 cloves garlic finely chopped                                    3 apples peeled, cored, and thinly sliced

3 cups apple cider                                           1 gallon vegetable stock

½ lb blue cheese

½ cup heavy cream

2 TBS shaved bittersweet chocolate

                                                Preheat oven to 350 degrees

Cut squash in half and remove seeds, place cut side down on baking pan pour water around squash and bake in oven until tender – about 45 minutes.  Remove from oven, drain water and let cool.

Meanwhile, in a heavy pot over moderate heat melt butter.  Add onions, garlic, celery, three TBS salt and 1 tsp pepper. Saute until onions are soft about 10 minutes.  Add apples and saute until tender about 3-4 minutes.  Add apple cider and bring to boil. Reduce heat and simmer uncovered until liquid is reduced by half.  When squash is cool enough to handle scoop out flesh and add to soup.  Add stock and remaining salt bring back up to a boil. Reduce heat and simmer until all vegetables are tender, about 25 minutes.

Working in batches, puree soup in batches until very smooth, then return to pot and heat to simmering.

In a double boiler over medium heat, heat cheese and heavy cream, stirring occasionally until melted – about 10 minutes.  Keep warm.

To serve, ladle hot soup into bowls, drizzle with cheeses mixture and sprinkle with shaved bittersweet chocolate.

To place an order click here