Recipes
Grandma's Grits
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
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:
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make savory grits by adding caramelized onions, cheese, or your choice of meat.
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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.
Cream scones
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
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:
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add herbs or cooked meat for a savory option
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use fresh fruit, cut into small chunks and toss in flour to absorb excess moisture
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drizzle with icing for sweeter festive look
Whole Grain sandwich loaf
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.
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Can change proportions of Whole grain and bread flour for lighter loaf,
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can substitute rye flour or multi grain flour for wheat flour.
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easy bread for mixer with dough hook
SFM Corn Bread
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
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:
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add fresh or frozen or drained corn (1/2 cup) to batter
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add some heat with pepper sauce, pepper flakes or chopped peppers
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Cook in the oven at 400 degrees for 20-25 minutes.
Muffins
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
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:
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replace cornmeal with whole wheat or rye flour
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replace berries with other fruit or make savory using cheese
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replace sugar with honey, add honey to wet ingredients; use same amount
SFM Johnny cakes
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.