The Old Mill of Guilford
Recipes
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CORN
BREAD
2 cups Old Mill Corn Meal*
1 Tbsp. baking powder
1/2 tsp. baking soda
3/4 tsp. salt
2 eggs
1/4 cup melted shortening
1 1/4 cups milk
Stir together corn meal, baking powder, soda and salt. Add eggs, milk and
shortening. Beat until smooth. Pour into greased pan which has been heated. Bake
at 425 for 20 - 25 minutes. Serve with butter.
* If using self-rising corn meal, omit baking powder, salt and soda.
GRITS
1 cup Old Mill Grits
3 cups water
Salt, pepper, butter to taste
Bring water to boil, add salt. Add grits, stir constantly. Cook until thick -
10-15 minutes.
Serve with butter. For cheese grits add grated cheddar cheese once grits are
cooked.
POLENTA
1 cup Polenta
4 cups water
Pour polenta slowly into boiling water. Cook stirring often for 20
minutes. Pour into platter or pan. Cool. Cut into squares. May then be sauteed
in butter, margarine or olive oil. Serve with cooked onions, grated cheese,
marinara sauce, etc. Be creative!
OLD
MILL HUSHPUPPIES
2 cups Old Mill Hushpuppy Mix
1 cup water
2 eggs, beaten
Combine ingredients: Let
stand a few minutes. Drop by spoon into hot oil. Turn once. When brown, remove
and drain. The flavor is improved if you let the batter set overnight in the
refrigerator.
Variations:
- Chicken Batter - Add 2 tsp. of parsley flakes
- Fish Batter - Add 1 tsp. lemon juice or grated lemon peel.
- Corn Dog Dip - Dip wieners in dip and deep fat fry
- Cheese Snacks - Dip one inch cubes of cheddar cheese in dip and deep
fat fry.
- Fried Onion Rings - Add 1 tsp. sesame seeds and use as batter
- Mexican Corn Bread - Add 1 tsp. baking powder and jalapeno peppers
- Zucchini, Squash or Eggplant Batter - Dip sliced vegetables in slightly
beaten egg; dip in dry mix, fry in hot oil.
MUFFIN
MIX (BRAN,
CORN, OAT BRAN, WHOLE WHEAT)
1 large egg
4 Tbsp. corn oil
3/4 cup boiling water
2 1/3 cup mix
Preheat
oven to 400. Mix the egg with the corn oil and add to dry mix, and blend
thoroughly. Add 3/4 cup boiling water
and blend to desired consistency. Grease muffin tin on bottom. Spoon mix into
muffin tins filling 2/3's full. Bake at 400 for 10 - 15 minutes. Batter can be
refrigerated for up to 3 - 4 weeks. Makes 12 muffins. For that special occasion, add 1/4 cup raisins, or chopped dates,
and add 1/4 cup chopped nuts. For extra moist muffins, add 1 cup of applesauce
or 1 cup of crushed pineapple (fruit liquids included).
BUCKWHEAT
PANCAKES
1 cup Old Mill Mix
1 cup milk or water
Mix together. Pour onto hot griddle, turn when bubbles appear on pancakes. Serve
with butter and syrup.
WHOLE
WHEAT PANCAKE MIX
1 cup Old Mill Whole Wheat Pancake Mix
1 egg
1 cup milk or water
1 Tbsp. oil
1 tsp. honey or sugar
Stir honey into oil. add milk, then beaten eggs. Mix flour into liquids until
flour is moistened. Bake on lightly greased griddle. Makes 9 pancakes.
SCOTCH
SHORTBREAD
2 lbs. mix
14 oz. butter (3 1/2 sticks)
Melt butter and pour mix into it. Knead well and roll out about 1/2 inch think
and cut into cookie size desired. Bake at 325 10-15 minutes until light golden.
When cold sprinkle with powdered sugar.
HEIDESAND
COOKIES
(HEATHER-SAND)
2 lbs. Mix
14 oz. Butter (3 1/2 sticks)
Melt
butter and pour mix into it. Knead well and roll out about 1/2 inch thick and
cut into cookie size desired. Or form into a 2" diameter roll, wrap in wax
paper, chill and slice. Bake at 325 for 10 - 15 minutes until golden. When cold,
sprinkle with powdered sugar, if desired. Add finely chopped nuts if desired.
WINKLER
GINGERBREAD
1 lb. (2 1/2 cups) Winkler Gingerbread Mix
(1/2 of contents)
1/2 cup oil, margarine, or butter
2 eggs
1 1/2 cups boiling water
Preheat
oven to 350. Grease a 9" pan lightly. Beat eggs and oil, add dry mix, add 1
1/2 cups boiling
water and
stir until well blended. Pour batter into pan and bake at 350 for 25-30 minutes.
Serve as is or
with whipped cream, applesauce, ice cream or lemon sauce.
OLD
MILL GINGERBREAD
1 lb. (2 1/2 cups) Old Mill Gingerbread Mix
(1/2 of contents)
1/2 cup oil, margerine or butter
1 1/2 cups boiling water
Preheat
oven to 350. Grease a 9" pan lightly. Mix oil, dry mix and 1 1/2 cups boiling
water, stir until well blended. Pour batter into pan and bake at 350 for 25-30
minutes. Serve as is or with whipped cream, applesauce, ice cream or lemon
sauce.
*For Gingerbread men, use 1/2 amount of water, knead well, roll out and cut.
FRUIT
MUFFIN MIX
1 large egg
4 Tbsp. corn oil
3/4 cup boiling water
1 bag mix
Preheat oven to 400. Mix the egg with the corn oil and add to the dry mix, and
blend thoroughly. Add 3/4 cup boiling water
and blend to desired consistency. Grease muffin tin. Spoon mixture into muffin
tin, filling 2/3's full. Bake at 400 for 10 - 15 minutes. Makes 12 muffins. For
that special occasion, add 1/4 cup chopped nuts.
SWEET
POTATO MUFFIN-CAKE MIX
1 lb. Sweet Potato Muffin-Cake Mix (1/2 of bag)
2 eggs
2 ozs. butter, margarine, or oil (4
Tbsp) / use 4 ozs. for extra richness
1 cup boiling water
Preheat oven to 375. Beat eggs, add butter (margarine or oil), add 1 lb. dry mix
(1/2 bag), add 1 cup boiling water
and stir until well blended. Fill greased muffin pans 2/3 full. Bake at 375 for
15 - 18 minutes. Yields 9 - 12 large muffins.
For
cake use 9 X 12 greased pan.
OLD
MILL SCONE MIX
1 lb. Mix (1/2 of bag)
1/4 lb. margarine or butter (1 stick)
1/2 cup cold water (or a little more)
Pour 1 lb. of Scone Mix into mixing bowl, cut
1/4 lb. margarine or butter into slices and work into mix. Add 1/2 cup of
water, knead lightly; roll to 3/4" - 1" and cut or drop by spoon.
Place on lightly greased sheet and bake at 425 for about 10 minutes to golden
brown. Serve with butter and jam.
BUCKWHEAT
CAKES
1/2 oz. compressed yeast
1 qt. lukewarm water
1 tsp. salt
1 cup flour
3 1/2 cups buckwheat flour
2 Tbsp. molasses
1 Tbsp. melted butter
Dissolve yeast into lukewarm water. Mix in salt and flours to make a thin
batter. Let the mixture rise overnight. In the morning add molasses and butter
and the batter is ready for the griddle.
WHOLE
WHEAT BISCUITS
2 cups Old Mill Whole Wheat Flour
1 Tbsp. baking powder
1/2 tsp. salt
1/3 cup shortening
3/4 cup milk
Stir together flour, baking powder and salt. Cut in the shortening until mixture
resembles coarse crumbs. Add milk. Stir with fork until dough clings together.
Knead gently on lightly floured surface (10 - 12 times). Roll dough to 1/2"
thickness and cut with biscuit cutter. Bake on ungreased sheet at 450 for about
12 minutes. Makes 10.
RYE
MUFFINS
1 1/4 cups sifted plain flour
4 tsp. baking powder
1/2 tsp. salt
2 Tbsp. sugar
1 cup Old Mill Rye Flour
1 egg
1 cup milk
1/4 cup salad oil
Sift flour, baking powder, salt and sugar. Stir in rye flour. In a second bowl,
beat egg, add milk and oil. Add this to dry ingredients and mix until moistened.
Spoon batter into greased muffin pans about 2/3's full. Bake at 400 for 20
minutes until brown and muffins leave sides of pan. Yields 12 muffins.
APPLE
CINNAMON BISCUITS
Mix together
contents of package, 2/3 stick butter or margarine, 2/3 cup of water. Sprinkle
small amount of flour on counter, knead mixture 4-5 times, cut out and bake 8-10
minutes at 425.
OATMEAL
COOKIES (ORANGE, SPICY ORANGE, OR CHUNKY FRUIT)
Preheat oven to 350. to bag of mix add 1/4 cup oil and 1/4 cup water. Stir until
well moistened. Drop by teaspoonful one inch apart onto lightly greased cookie
sheet. Bake 8-10 minutes. Cool on cookie sheet for one minute. Remove to wire
rack.
BISCUITS
(SWEET BREAKFAST OR TEA, LEMON POPPYSEED, SWEET POTATO,CINNAMON,
OR SOUTHERN STYLE)
Mix together contents of package, 2/3 stick butter or margarine, 2/3 cup water.
Sprinkle small amount of flour on counter. Knead mixture 4-5 times, cut out and
bake 8-10 minutes at 425.
OLD
MILL GINGER COOKIES
Preheat oven to 350. Mix contents of bag with 1/4 cup oil and 1/4 cup cold water
to make stiff dough. Roll out 1/4 inch thick, cut into desired shapes, bake 12
minutes. Remove from pan while warm, cool on rack.
OLD
MILL SPOON BREAD
Dissolve 2 Tbsp. butter or margarine in 1 1/2 cups boiling water and stir into
3/4 cup mix. Add three well-beaten eggs (adding one at a time) into mixture.
Beat well. Pour into greased one quart baking dish. Bake at 350 for 30-40
minutes - or until lightly browned on top. Serve immediately.
GOURMET BUCKWHEAT PANCAKE AND WAFFLE MIX
Mix together 1 cup mix and 1 cup milk or water. Pour onto hot griddle, turn when
bubbles appear on surface. For waffles, bake in waffle iron.
OLD
MILL TANGY SEAFOOD BREADER
Moisten fish (whole or fillets), or other seafood with water or milk. Roll in
dry breader. Fry slowly in hot oil until golden brown.
OLD
MILL BREAD MIX
To bread baker add the following:
1 pkg. yeast, contents of Old Mill Mix, 1 tsp. salt, 1 Tbsp. oil, 1 cup warm
water, 1 Tbsp. sugar or honey (optional). Follow machine directions.