Recipes

Ingredients:

1/4 cup SFM stone ground grits  1 cup water

up to 1/4 cup heavy cream            1/4 tsp salt

1 tsp butter

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Melt butter in sauce pan, add water and salt and bring to boil.

pour in grits and return to boil, lower to simmer and simmer for 30-45 minutes until grits are soft.

stir in cream (optional) and fluff grits

Serve hot.

variations:

• make savory grits by adding caramelized onions, cheese, or your choice of meat.

• once cooked, pour into loaf pan or frying pan, let set; then heat in 350 degree oven for 15 minutes until crisp on top and cut into squares serve with eggs, or stews.

Ingredients:

1/2 cup SFM rye flour      1/2 cup wheat flour

2 TBS sugar                      1 1/2 Tsp Baking Powder

2 TBS softened butter      1/2 cup heavy cream       1/2 cup dried fruit / chocolate / nuts

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preheat oven to 400 degrees

combine flours, sugar and baking powder. 

cut in butter until looks like oatmeal

add fruit/ nuts/ chocolate/ etc.

pour in cream and mix until dough forms

roll out on floured surface into a 6 to 8 inch round  about 1/4 to 1/2 inch thick

cut into 6 to 8 sections

bake for 17 to 20 minutes until golden on top

variations:

• add herbs or cooked meat for a savory option 

• use fresh fruit, cut into small chunks and toss in flour to absorb excess moisture 

• drizzle with icing for sweeter festive look

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Ingredients:

1 1/2 tsp yeast                1 TBS molasses

1 1/4 cup warm water   1 TBS honey

2 oz melted butter

1 1/2 tsp coarse salt

3 cups stone ground whole wheat

1/2 cup bread flour (optional)

dissolve yeast in warm water; stir in molasses, honey, butter, and cup of flour.

Let stand 10 -20 minutes.

Add remaining flour and salt and knead until elastic and slightly sticky.

Place in greased bowl, cover and let rise in a warm place for up to 2 hours or until doubled.

Punch down and shape into loaf shape and place in greased loaf pan.

Preheat oven to 350 degrees, set rack in middle of oven.

Let rise until dough crests top of pan.

Place in preheated 350 degree oven and bake for 45-55 minutes.

Remove from pan and cool on rack.

• Can change proportions of Whole grain and bread flour for lighter loaf,

• can substitute rye flour or multi grain flour for wheat flour.

• easy bread for mixer with dough hook

Ingredients:

3/4 cup SFM corn meal   4 TBS butter

3/4 cup flour                       1 egg

3/4 cup milk                        1 TBS sugar

1 Tsp salt                              1 TBS baking powder

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Melt butter in 10-12 inch skillet.

Combine milk and egg, set aside

Combine salt, sugar, baking powder, corn meal and flour 

add wet ingredients to dry ingredients and mix until just combined.

Pour 3/4 of melted butter into batter then pour batter into skillet.

Cook on stove top over low- medium heat covered for 20 minutes

Invert onto serving dish and cut.  Serve warm

Variations:

• add fresh or frozen or drained corn (1/2 cup) to batter

• add some heat with pepper sauce, pepper flakes or chopped peppers

• Cook in the oven at 400 degrees for 20-25 minutes.

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Ingredients:

1/2 cup bread flour           1/2 cup SFM cornmeal 

1 Tsp baking powder         1/2 Tsp salt

1/4 cup sugar                     1/2 cup fresh or frozen

1 egg                                            blueberries

1 oz milk                             1 oz orange juice

1 oz lemon juice                1 oz vegetable oil

1/2 Tsp lemon extract

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preheat oven to 400 degrees  line 6 muffin cups

combine flour, cornmeal, sugar, baking powder and salt, add fruit, set aside

combine egg, milk, juices, oil, extract and blend thoroughly,  pour into dry ingredients

mix until just combined

pour into muffin cups.

Bake for 20-25 minutes or until golden

variations:

• replace cornmeal with whole wheat or rye flour

• replace berries with other fruit or make savory using cheese

• replace sugar with honey, add honey to wet ingredients; use same amount

Ingredients:

1 1/4 cup stone ground corn meal

3/4 cup flour

1 3/4 tsp baking powder

3/4 tsp salt

1 2/3 cup milk

4 TBS butter (melted)

1/4 cup pure maple syrup

2 large eggs

1/2 cup blueberries (optional)

combine dry ingredients in bowl.

Whisk wet ingredients together and pour over dry ingredients, whisk to combine

Stir in blueberries.

Heat skillet and pour 1/4 cup batter onto hot skillet.cook until bubbles form on top of batter then flip to cook other side  about 1-3 minutes per side. Both sides should be slightly browned.

Serve immediately with fresh butter and maple syrup.