Monthly Archives: March 2018

Waste not, want not



“Waste not, want not” has been the Old Mill mantra from the time it was built in 1830.
In its early days when local farmers brought the grains they grew to be milled, they would “pay” the miller with 25 percent of the ground grains. The rest could be used as feed for livestock, or like we do today, it could be used to make whiskey.

“Flours we grind are 100% – Nothing fresher or better anywhere!” Chuck Childers, Head Miller (left)

The Old Mill still carries on that same pioneering ingenuity. Each day, our head miller, Chuck, and his assistant, Delmar Maples (pictured above on right), have to make sure they have enough of the right grains for what’s needed to supply our restaurants, bakeries, and stores, without overproducing. Because the grains are ground fresh with no pesticides or preservatives, they must be packaged and used right away before they spoil or lose their “flour power.” They must be stored carefully, away from sunlight and heat. Chuck advises customers to avoid leaving it in a hot car and, once home, wrapping them airtight and storing in the freezer until ready to use.

Some flour is simply a byproduct of a process, such as grinding grits. When the grits are passed through the sifter to separate the grit from the hull, a dust falls to the bottom of the sifter: Corn Flour. Again, waste not, want not. It’s a great alternative for anyone looking for a gluten-free option in cooking. We use it in many of our signature breading mixes and in our restaurants.

Our Old Mill Restaurant uses over 30,000 pounds of Self-Rising Flour each year, while the Pottery House Cafe bakes mostly with Whole Wheat Flour. The Farmhouse Kitchen and our Creamery like our Plain Flour for cookies, pie dough, pastries and even ice cream cones.

Chuck tells us that he is a big fan of the delicate cookies our General Store manager, Ginger, bakes with Corn Flour. And he’s not the only one, we all love it when she bakes several batches and brings them into work!

Here’s the recipe to try for yourself!

Lemon Corn Flour Meltaway Cookies


1 1/3 cups Old Mill White Unbleached Flour

1/2 cup Old Mill Yellow Corn Flour

4 tablespoons cornstarch

1/2 teaspoon salt

1 cup (2 sticks) unsalted butter, at room temperature

2/3 cup confectioners’ sugar

1 teaspoon vanilla

2 teaspoons grated lemon zest (from 1 large lemon or 2 small)


Place the flour, corn flour, cornstarch, and salt in a mixing bowl and stir to combine. Set aside. Cut the butter into tablespoons and place in a large bowl. Add the confectioners’ sugar, vanilla, and lemon zest. Blend on low speed until creamy. Add the flour mixture and blend on low until smooth. Turn half of the batter out onto a long sheet of waxed or parchment paper and roll into a 1 1/2-inch-wide log. Repeat with the remaining half of the dough on a second sheet of waxed or parchment paper. Wrap the logs well and chill at least 2 hours.

When ready to bake, preheat the oven to 350 degrees. Remove the logs of dough from the fridge, and cut into 1/4-inch slices. Place about 12 to a baking sheet, and bake until they just turn golden brown around the edges, about 11 to 14 minutes. Transfer to a wire rack to cool. Repeat with the remaining cookie dough. Makes about 5 dozen cookies.

Note: You can omit the step of rolling the dough into logs and chilling. Instead, roll the dough out thinly and cut into rounds, then bake.

Chuck and Delmar say it’s National Flour Month all 12 months of the year here at The Old Mill! With the grits, cornmeal, mixes, and flours, they bag over 700,000 pounds of freshness every year. It’s a rare trade, and one they take very seriously. However, if you get into a conversation with them, then all seriousness goes out the window!

“We could tie a Miller’s Knot with our eyes closed and one hand behind our back at this point!”  ~ Chuck


Sweet Cream Biscuits

A biscuit recipe is like a fingerprint in the South; everybody has their own, so no two are alike! Well, that’s not entirely true. But, Southern cooks will tell you that their biscuit recipe is the best because it’s likely been passed down for generations. The basics of a biscuit are all the same. You take a flour and add some fat and liquid. From there you can add just about anything you want to make it sweet or savory, or maybe you keep it simple and let a slice of country ham or a spoonful of jam or honey add some extra flavor. Biscuits come in all shapes and sizes and are the answer for a quick breakfast to a simple and traditional solution for dessert.

We love just about every variety of biscuit. Flaky buttery layers get us just as excited as a tender biscuit with lots of airy pockets to hold butter. And, they don’t take as long as it may seem to make. Have you ever been intimidated by the thought of making homemade biscuits and resorted to popping open a tube in the past?  (Truth be told, almost all of us saw our grandmother’s do that once or twice! If you never witnessed it, look for a  dent in the edge of the counter in grandma’s kitchen, cause that’s where she would bang the tube against it to get it to burst open.) Well, scratch-made biscuits really don’t take any more time to make, you just may end up with a little flour in places you never intended.

Self-rising flour is a time-saver in this two-ingredient biscuit recipe. The leavening – baking powder – is already in the flour. The cream acts both as the liquid and the fat, making these biscuits rich and flaky. And easy!

Sweet Cream Biscuits

Makes about 14 2-inch biscuits

Prep: 10 minutes

Bake: 10 to 14 minutes


2 cups Old Mill Self-Rising Flour

1 tablespoon granulated sugar

1 1/4 cups heavy cream

Extra flour as needed for rolling


  1. Place a rack in the center of the oven, and preheat the oven to 450 degrees.
  2. Place the flour and sugar in a large bowl and stir to combine. Pour in nearly all the cream, and stir with a fork until the mixture comes together. If needed, add the rest of the cream to get the dough to pull together. It will be sticky.
  3. Sprinkle a work surface with a couple tablespoons flour, and turn the dough out onto the flour. Press with floured hands until the dough is 1-inch thick. Fold one half of the dough over the other like closing a book, then press down to 1-inch again, and cut into 2-inch rounds with a floured biscuit cutter. Press together scraps to make additional biscuits. Place biscuits about an inch apart on baking pans, and place in the oven. Bake until golden brown, from 10 to 14 minutes. Serve warm with butter.

March is National Flour Month at The Old Mill

Springtime in the mountains brings the blossoming of flowers, and it also draws our attention to a “flour” of a different sort – the one we use in the kitchen every day. March is National Flour Month, a time to explore new ways to bake with flour.

At The Old Mill General Store, you can step back to the 1800s with some old flours and explore some relatively new ones on our shelves. For example, we’ve been milling Corn Flour as long as we have been stone-grinding grits. Corn flour is the fine powdery flour that is sifted off in the process of making grits. It is perfect for folding into cornbreads, muffins, pancakes, and cookies. And it makes some of the best homemade corn dogs!

Whole Wheat Flour, also ground right in our historic mill, is the most delicious and fresh whole wheat flour you will ever taste. Wheat berries are crushed and ground into a flour perfect for muffins, like Morning Glory Muffins, as well as pancakes, cheese straws, and loaf breads. Use our whole wheat flour anytime you want a better and more nutritious substitute for white flour.

Another interesting whole wheat flour sold at the General Store is a White Whole Wheat Bread FlourThat’s right – it’s white. But it tastes and bakes like whole wheat. This special flour milled from Montana hard wheat berries is a bread flour just right for baking into loaves, dinner rolls, even pizza crust.

Also from America’s West is our medium Rye Flourwhich bakes much like whole wheat flour and can be used in any baking recipe calling for whole wheat. It adds a nuttiness to recipes, and it is delicious in sweets, from cakes to chocolate chip cookies. America’s frontier cooks used to substitute rye flour when wheat wasn’t available.

Cold weather climates bring us our Buckwheat Flour, which is not a flour at all but ground from the seeds of the buckwheat plant, a cousin to rhubarb. We’ve been selling buckwheat flour and buckwheat pancake mixes to happy customers for many years, but with the rise in interest in gluten-free baking, more people are getting interested in buckwheat. Try ours, and your pancakes will have never tasted so good. You can also use buckwheat in banana bread and muffins, substituting buckwheat for half of the white flour.

Without a doubt, the Southern flour that has the deepest history in our region is Self-Rising FlourIt’s a staple in kitchens throughout the South, where in the early 1900s it became the flour that made the best, most reliable, biscuits. The secret is a soft winter wheat flour that is lower in gluten (protein) than other flours, and the baking powder and salt are mixed right into the flour. There’s no measuring of leavening, and that’s a time-saver we can appreciate today. Try it in your biscuits, cornbread, pancakes, and cakes.

Here is a recipe for a perfect morning muffin called the Morning Glory Muffin. We make it with our freshly-milled Whole Wheat Flour, and it’s just the way to salute National Flour Month.

Morning Glory Muffins 

Makes 12 muffins

Prep: 10 to 15 minutes

Bake: 18 to 23 minutes


1/2 cup raisins, softened in hot water

2 cups Old Mill Whole Wheat Flour

1 cup light brown sugar

2 teaspoons baking soda

2 teaspoons cinnamon

1/2 teaspoon salt

2 cups grated peeled carrots

1 apple, peeled and grated

1/2 cup unsweetened shredded coconut

1/2 cup finely chopped pecans

3 large eggs

2/3 cup vegetable oil

1/4 cup orange juice

1 teaspoon vanilla


  1. Place a rack in the center of the oven, and preheat the oven to 375 degrees. Set aside a muffin pan with 12 wells. Soak the raisins in hot water to cover and set aside.
  2. Place the flour, brown sugar, soda, cinnamon, and salt in a large bowl and stir to combine. Add the carrots, apple, coconut, and pecans. Make a well in the center and add the eggs, oil, orange juice, and vanilla. Stir the ingredients together until just mixed.
  3. Spray the muffin pan with vegetable oil spray or line with paper liners. Scoop batter into the pan, filling each well nearly to the top. The batter will fill 12 to 14 wells. Place the pan in the oven, and bake until the muffins brown and are just firm on top, 18 to 23 minutes. Run a knife around the edges and transfer to a rack to cool completely.