Monthly Archives: February 2019

Lemon Corn Flour Meltaway Cookies

Our General Store Manager, Ginger, shared this recipe with us. Corn flour gives them a nice texture and flavor that pairs very well with the addition of lemon. It makes a great shortbread cookie and with the addition of chopped pecans, they did not last long. These are the Miller’s favorite cookie!

Lemon Corn Flour Meltaway Cookies

Prep time: 20 minutes

Chill time: minimum of 2 hours

Bake time: 11 – 14 minutes

Makes approximately 5 dozen cookies

Ingredients:

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 or 2 small lemons)

Directions:

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-thick log. Repeat with the remaining half of the dough and chill at least 2 hours.

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 bak until the edges just turn golden brown, about 11-14 minutes.

Makes about 5 dozen cookies.

Chocolate Chip Rye Cookies

Rye makes a very nice flour, and it is surprising how well it works in recipes that call for whole wheat flour. Using it to update a classic recipe like this helps to expand the uses of rye flour. These cookies freeze well, so you can make them in advance and bring them out an hour before serving.

Chocolate Chip Rye Cookies

Ingredients:

1 cup Old Mill Rye Flour

1 cup Old Mill Unbleached White Flour

3/4 teaspoon baking powder

3/4 teaspoon salt

1/2 teaspoon baking soda

12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature

3/4 cup dark brown sugar

1/2 cup granulated sugar

1 large egg

2 teaspoons vanilla

1 cup (6 oz) semisweet or bitter-sweet chocolate chunks or chips

1/2 cup chopped pecans (optional)

Directions:

Place the rye flour, unbleached flour, baking powder, salt, and baking soda in a large bowl and whisk to combine. Set aside.

Place the butter and sugars in a large bowl, and beat with an electric mixer on low speed until creamy, 1 to 2 minutes. Add the egg and vanilla and beat until smooth. Add the flour mixture a little at a time, beating on low speed until all the flour has been added and the dough is smooth. Fold in the chocolate and pecans. Place the dough in the refrigerator at least 1 hour, preferably overnight.

When ready to bake, preheat oven to 375 degrees. Scoop dough on to un-greased baking pans using a 1-inch scoop. Place one pan at a time in the oven and bake until golden brown but still a little soft in the center, 9 to 11 minutes. Repeat with the remaining dough. Let cookies cool on a rack until time to serve. These freeze well.

Homemade Pie Crust

This crust is perfect for all pies with a single crust, and fits a 9-inch pie pan.

Homemade Pie Crust

Ingredients:

1 1/4 cups The Old Mill White Unbleached Flour, plus extra for rolling

1/2 teaspoon salt

6 tablespoons vegetable shortening, chilled

2 tablespoons ice water

Directions:

Place the flour and salt in a large bowl, and stir to combine. Cut the shortening into small pieces and distribute over the flour. Cut into the flour using a pastry blender or two knives until the mixture looks like coarse meal. Sprinkle water over the mixture and stir with a fork until the mixture holds together. If still crumbly, add a little more water. Form into a ball and place on a sheet of plastic wrap or waxed paper. Press down on the ball to flatten, wrap securely, and chill 1 hour.

When ready to bake, place the dough on a lightly floured board and roll to 1/8-inch thickness. This fits into a 9-inch pie pan.

Honey Whole Wheat Bread

This unique bread flour is milled from wheat berries that don’t have the usual red bran color. This results in a sweeter, milder whole wheat flour that is light in color and thus called “White Whole Wheat.”

Honey Whole Wheat Bread

Ingredients:

4 cups The Old Mill White Whole Wheat Flour

2 1/2 cups Old Mill White Bread Flour

1 3/4 cups milk

1/2 cup water

1/3 cup vegetable oil

1/3 cup honey

2 large eggs

2 teaspoons salt

2 packages dry yeast

Directions:

Place the whole wheat flour and white flour in a large bowl and stir to combine. Set aside. Heat the milk in a saucepan over medium heat until it almost boils. Turn off the heat and let the milk cool in the pan. Place the water, oil, honey, eggs, salt, and yeast in the bowl in an electric mixer and blend. When the milk has cooled to the touch, pour it into the bowl with the yeast mixture and combine briefly on low. Add the mixture of flours, blending on low to combine well. Remove the beater and add a dough hook to the mixer if you have one. Beat for 5 minutes on medium speed. Or, turn the dough out on to a lightly floured surface and knead with floured hands for 5 minutes. It may still be a little sticky.

Mist a large glass bowl with vegetable oil spray and turn the dough into the bowl. Cover with a kitchen towel and place in a warm place to double in size, about 1 to 1 1/4 hours. Punch down the dough and turn out onto a lightly floured surface and knead until smooth, 3 to 4 minutes. Add 1/4 cup flour if needed to bring the dough together so it looses its stickiness. Divide the dough in half and shape each half into a loaf, and place into 2 greased 9-inch loaf pans. Cover with the kitchen towel and let the dough rise until doubled, about 45 minutes to 1 hour.

Place the pans in a cold oven, and heat the oven to 350 degrees. Bake until the loaves are deeply browned, and the top is hard when tapped, about 45 to 50 minutes. Remove the pans from the pan, run a knife around the edges, and invert the loaves into a rack to cool on their sides. Slice and serve. Makes 2 loaves.