Monthly Archives: April 2016

Lemon Cornmeal Poppyseed Cookies

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1 cup OLD MILL Yellow or White Stone Ground Cornmeal

1 1/2 cups OLD MILL Plain Unbleached Flour

1 tablespoon freshly grated lemon rind

1/2 teaspoon salt

1 1/2 sticks unsalted butter, softened

1 cup confectioners’ sugar

1 large egg

1 tablespoon fresh lemon juice

1 teaspoon vanilla extract

3 tablespoons poppy seeds

1 cup confectioners’ sugar, optional

2 to 3 tablespoons fresh lemon juice, optional

Whisk Old Mill Unbolted Cornmeal, Old Mill Plain Unbleached Flour, lemon rind, and salt in a medium bowl.

Beat butter until fluffy in large bowl of an electric mixer;  add 1 cup confectioners’ sugar and beat well.  Add egg, lemon juice, and vanilla; beat at low speed until well blended.  Add Old Mill Unbolted Cornmeal mixture;  beat at low speed until blended.  Stir in poppy seeds.

Shape into two 8-inch rolls; wrap in wax paper and refrigerate until firm, about 3 hours.

Preheat oven to 350 degrees F.  Line baking sheets with parchment paper.  Cut rolls into 1/4-inch slices;  arrange on baking sheets, spacing 2 inches apart.  Bake until edges are golden, 10 to 12 minutes.  Let cool on baking sheets 2 minutes;  transfer to wire racks to cool completely.

If desired, mix confectioners’ sugar and lemon juice until smooth; spread on cookies.  Makes 5 1/2 dozen.

Note:  To bake 1 roll at a time, wrap the other in plastic wrap, then foil, and freeze up to

2 months.

Lemon Blueberry Cornmeal Muffins

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1 1/3 cups OLD MILL White Unbleached Plain Flour

1 cup OLD MILL White or Yellow Unbolted Cornmeal

1 tablespoon baking powder

3/4 teaspoon salt

1/2 stick (4 tablespoons) butter, melted

3/4 cup plus 2 tablespoons sugar

1 large egg

1 cup buttermilk

1 cup fresh blueberries

1 tablespoon freshly grated lemon zest

Preheat oven to 425°F.  Line 12 muffin cups with paper liners and place on baking sheet.

Combine Old Mill Plain Flour, Old Mill White or Yellow Unbolted Cornmeal, baking powder, and salt in a large bowl.  Whisk melted butter and sugar in a medium bowl until blended;  whisk in egg and buttermilk. Add to cornmeal mixture and stir just until combined.  Fold in blueberries.

Spoon batter into muffin cups, dividing evenly. Bake until a wooden pick inserted in centers comes out clean, 15 to 20 minutes.  Makes: 16.

Lemon Almond Cornmeal Cake

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3/4 cup granulated sugar

1/2 cup slivered almonds

1/2 cup Old Mill Plain Yellow Unbolted Cornmeal

3/4 cup Old Mill White Unbleached Plain Flour

1 tablespoon baking powder

1/2 teaspoon salt

2 large eggs

3/4 cup buttermilk

2 tablespoons finely grated lemon zest

2 teaspoons vanilla extract

1/2 cup (1 stick) unsalted butter, melted and cooled

1 cup confectioners’ sugar, sifted

About 3 to 4 tablespoons fresh lemon juice

Position rack in center of oven and preheat to 350°F.  Butter a 9-inch round pan with 2-inch sides;  line bottom with parchment.

Combine granulated sugar and almonds in a food processor;  process until almonds are finely chopped.  Add Old Mill Yellow Unbolted Cornmeal and process 5 seconds to blend. Transfer to a large bowl;  stir in Old Mill Plain Unbleached Flour, baking powder, and salt.

Lightly beat eggs;  whisk in buttermilk, lemon zest, and vanilla extract.  Pour buttermilk mixture and melted butter into dry ingredients;  fold in gently with a rubber spatula just to blend. (Do not stir.)  Scrape batter into prepared pan and smooth top. Bake until a toothpick inserted in center comes out clean, about 30 minutes.

Meanwhile, prepare glaze: mix confectioners’ sugar and 3 tablespoons lemon juice until smooth.  Thin with additional lemon juice if mixture is too thick to drizzle and spread.

Remove cake from oven and loosen edge with a knife.  Place a wire rack on top of cake in pan.  Using oven mitts, hold pan and rack firmly together and invert cake onto rack.  Remove pan and parchment.  Place another rack on bottom of cake;  invert again so that cake is top side up on rack.  Stir glaze;  drop by tablespoons onto cake, spreading to within 1/2 inch of edge.  Let cool completely.  Makes one 9-inch cake.