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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. |
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. |
servings: 4 cups prep time: 45 minutes
Ingredients: Directions:
1 cup stone ground grits Bring water to boil over high heat.
4 cups water Stir in grits and seasonings and
1 TBS butter lower heat and cover. Cook grits
½- ¾ tsp salt for 35-40 minutes stirring requently
Adding more water if needed.
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." |
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. |