All posts by Greg Trumbull

Smoky Mountain Berry Shortcakes

shortcake

Ingredients:
3 ounces white chocolate, finely chopped
1 cup heavy (whipping) cream
About 1/2 cup OLD MILL SMOKY MOUNTAIN SPECIAL PRESERVES, divided
3 cups mixed fresh berries
1 tablespoon plus 1 teaspoon sugar, divided
1 large egg yolk
1/2 cup water
2 1/4 cups plus 2 tablespoons OLD MILL BISCUIT MIX, divided
Optional: 2 tablespoons cream, 1 teaspoon sugar

Directions:
Place chocolate in a medium bowl. Bring 1 cup cream to a boil in a small saucepan; pour over chocolate and let stand 1 minute. Stir until smooth; stir in
2 tablespoons OLD MILL Smoky Mountain Special Preserves. Cover and refrigerate until well chilled, at least 4 hours.

About 30 minutes before serving, preheat the oven to 450 degrees. Combine berries and 1 tablespoon of the sugar in a bowl; toss.

Beat egg yolk, water, and remaining 1 teaspoon sugar in a large bowl with a fork. Add 2 1/4 cups OLD MILL Biscuit Mix; stir just until mixture starts to clump together. Sprinkle remaining 2 tablespoons OLD MILL Biscuit Mix on a work surface; turn dough out on the mix. Gently gather dough into a ball and and knead lightly 3 or 4 times. Pat or roll out to 1-inch thickness. Cut out with a 2 1/2- to 3-inch drinking glass or biscuit cutter. If desired, brush tops with 2 tablespoons cream and sprinkle evenly with 1 teaspoon sugar.

Place, sides touching, on baking sheet. Bake until golden brown, 13 to 15 minutes.

Meanwhile, beat whipping cream mixture until stiff peaks form. To serve, split biscuits. Spoon about 2 to 3 teaspoons of the remaining OLD MILL Smoky Mountain Special Preserves on each biscuit bottom, spreading slightly with the back of a spoon; spoon the berry mixture, then the whipped cream mixture on the bottoms, dividing evenly. Lean biscuit tops against the cream.

Makes 5 servings.

 

Sausage Chili Bean Dip

chili Bean Dip

Ingredients:
8 ounces breakfast sausage, crumbled
1/2 cup chopped onion
1 (15-ounce) can pinto beans, rinsed and drained
1 (15-ounce) can black beans, rinsed and drained
1 (14.5-ounce) can diced tomatoes, undrained
1/4 cup chopped fresh cilantro
2 tablespoons OLD MILL CHILI STARTER MIX
1 cup (4 ounces) shredded Colby Jack cheese

Directions:
Cook sausage and onion in a large skillet, stirring to crumble sausage, until browned, about 5 minutes. Drain well.

Mash pinto beans in a large bowl using a potato masher; stir in black beans, tomatoes, cilantro, and CHILI STARTER MIX. Spoon into a PIGEON RIVER POTTERY MEDIUM CASSEROLE. Cover with foil.

Place casserole in oven; heat oven to 375 degrees F. Bake 45 minutes or until hot. Uncover and sprinkle with cheese; continue baking 15 minutes. Serve hot with chips.

Makes about 4 cups.

 

 

 

Apple Barbecue Meatballs

Apple BBQ Meatballs

Ingredients:
1 medium onion, finely chopped
1/4 cup vegetable oil, divided
OLD MILL APPLE BUTTER BBQ SAUCE, divided
1 large egg, lightly beaten
1 pound lean ground beef or lamb
1 cup soft fresh breadcrumbs (3 to 4 slices OLD MILL SOURDOUGH BREAD)
1 tablespoon minced fresh or 1 teaspoon dried thyme
1/2 teaspoon salt
2 green onions, white and pale green part only, minced
1 medium apple, peeled and grated

Directions:
Saute onion in 2 teaspoons oil until tender over medium heat, about 5 minutes.

Mix 1/4 cup APPLE BUTTER BBQ SAUCE and egg in a large bowl; mix in ground beef, SOURDOUGH breadcrumbs, thyme, and salt lightly but thoroughly. Mix in green onion and apple. Wet your hands and form into 1- to 1 1/4-inch balls.

Heat 2 tablespoons of the remaining oil in a large, heavy skillet over medium-high heat. Add meatballs, in batches, and brown all over, about 3 minutes, transferring to a plate as they are browned. Add additional oil to skillet as needed. When all are browned, return to skillet and pour in remaining APPLE BUTTER BBQ SAUCE. Bring to a simmer; simmer, uncovered, until meatballs are cooked through, 7 to 8 minutes.

Makes about 4 1/2 dozen.

Note: Meatballs may be frozen, in sauce, in airtight containers; thaw and heat before serving.

 

 

Ginger’s Corn Flour Sugar Cookies

Ginger Moldrem is the manager at the Old Mill General Store; she occasionally makes these for tastings, and was glad to share her secret recipe. It is a fool-proof holiday recipe; the Old Mill Corn Flour adds lovely texture and flavor to this classic shortbread sugar cookie. With a touch of lemon flavor, the cookies are refreshing in summer too.

Sugar Cookies

Ingredients:
2/3 cup OLD MILL PLAIN FLOUR
1/4 cup plus 2 tablespoons OLD MILL CORN FLOUR
1/3 cup confectioner’s sugar
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1 heaping teaspoon freshly grated lemon zest

Directions:
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.

Combine PLAIN FLOUR, CORN FLOUR, confectioner’s siugar, and salt in food processor. Process until blended, about 30 seconds. Add butter, vanilla, and lemon zest; process until dough holds together. Turn out onto a large piece wax paper; form into a disc. Wrap and refrigerate 1 hour and up to 1 day. (Or wrap and freeze 1 week.)

Let dough stand at room temperature until easy to work with. Roll out on floured surface to 1/3-inch thickness. Cut out cookies with cutters, rerolling and cutting scraps. (You may have to chill them slightly.) Arrange on baking sheet, spacing 1 1/2 inches apart. Bake until golden on bottom, 12 to 14 minutes. Let cool on wire rack.

Makes about 1 1/2 dozen.

Note: We used Wilton Cookie Icing and Edible Accents in silver for easy, festive decorating.