All posts by The Old Mill Kitchen

Buckwheat Pancakes

Buckwheat may sound like a “wheat,” but it’s not. It is a flowering plant, related to sorrel and rhubarb. When the plant goes to seed, the superfood, heart-healthy seeds are milled into A dark and distinctive buckwheat flour. It’s delicious in baking and naturally gluten-free. When the weather is cool, we like to turn buckwheat flour into pancakes. They are delicious served with crisp bacon and smothered in our maple syrup.

Buckwheat Pancakes

Makes about 16 3- to 4-inch pancakesPrep: 10 to 15 minutesCook: 4 minutes per batch.

Ingredients:

1 cup The Old Mill Buckwheat Flour

1 teaspoon sugar

1 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1 1/4 cups buttermilk

1 large egg

1 tablespoon butter, melted

1/4 teaspoon vanilla Oil for greasing the Lodge cast iron griddle

Directions:

  1. Place the buckwheat flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Set aside. Place the buttermilk in a 2-cup measuring cup and add the egg and melted butter. Stir to combine well. Pour the buttermilk mixture into the flour mixture, and stir with a fork until smooth. Set aside. 
  2. Oil a griddle or frying pan and place over medium-high heat. When a drop of water dances on the griddle, this means it is hot enough to cook pancakes. Spoon a 1/4-cup batter onto the griddle for each pancake, and cook until bubbles appear, then flip the pancake and cook on the other side. You will cook the pancakes about 2 minutes per side. Repeat with the remaining batter.

Old Mill Cherry Crumble

What’s a crumble? Sort of a crisp, but with bigger, crunchier, more crumbly pieces of oats and brown sugar topping. The cherries and sugar in this crumble cook down to sweet, delicious goodness.

When fresh cherries are not available, canned or frozen ones can easily be substituted. And, Anne Byrn suggests that to kick up the cherry flavor, even more, add a quarter cup of dried cherries. That’s a little trick that has carried over from some early settler’s of our area, for baking in when fresh ingredients were not available. Dried fruits and berries are full of intense flavor!

Makes 8 servings

Prep time: 20 minutes

Bake time: 38 to 42 minutes

4 cups pitted sour cherries (see Notes)

1/4 cup dried cherries, if desired (see Notes)

4 to 5 tablespoons granulated sugar

Crumble Topping:

3/4 cup The Old Mill Unbleached All-Purpose Flour

2 tablespoons The Old Mill Whole Wheat Flour

1/2 cup light brown sugar

1/2 teaspoon cinnamon

1/2 teaspoon salt

8 tablespoons (1 stick) cold unsalted butter

1/2 cup The Old Mill Thick Rolled Oats

1/4 cup chopped pecans

Vanilla ice cream, for serving

1. Place a rack in the center of the oven, and preheat the oven to 375 degrees F. Set aside a 9-inch deep-dish pie pan.

2. Drain the cherries and place in a large bowl with dried cherries and sugar. Toss to combine, and set aside.

3. For the topping, place the flours, brown sugar, cinnamon, and salt in a large bowl and stir to combine. Or, place in the bowl of a food processor fitted with a steel blade and pulse to combine. Cut the butter into 1/2-inch size pieces and distribute over the top of the bowl. Cut the butter into the flour mixture with two knives or a pastry blender until the mixture resembles a coarse meal. (Or, if using a food processor, pulse until combined.) Stir in the oats and pecans. Work the mixture with your hands until it comes together into loose pieces. Set aside.

4. Turn the cherries and any juice that might have seeped from them into the reserved pan. Cover the cherries with the topping, using your hands as needed to distribute it over the top. Place the pan in the oven.

5. Bake until the crumble is golden brown and the filling is bubbling around the edges, 38 to 42 minutes. Remove to a rack to cool 20 minutes before serving warm in bowls with ice cream.

The Old Mill Super Bowl Chicken Wings

You can easily make restaurant-style chicken wings at home using our Devil’s Backbone Seasoning, barbecue sauces, and our Tennessee honey. The secret is to fry them first until partially cooked, drizzle with honey and hot pepper sauce, then bake in the oven until crispy and done. Serve with dipping sauces, such as a honey and soy sauce blend.

Makes 6 to 8 servings

Prep: 20 to 25 minutes

Cook: 32 to 35 minutes

Ingredients:

4 pounds chicken wings

Devil’s Backbone Seasoning, for sprinkling

3 cups peanut oil, for frying

1/3 cup The Old Mill Orange Blossom or Sourwood Honey

1 tablespoon liquid hot pepper sauce

Dipping Sauces: Barbecue sauce, Ranch dressing, Blue Cheese Dressing, or Honey Dipping Sauce

Honey Dipping Sauce:

½ cup honey

2 tablespoons soy sauce

1 clove garlic, minced

1 teaspoon grated fresh ginger

1 teaspoon barbecue sauce

Chopped green onion or cilantro for garnish

Directions:
  1. Wipe the wings dry with paper towels. Leave them whole, with the drummette and wing tip attached. Sprinkle on all sides with the Devil’s Backbone seasoning. Place uncovered in the fridge. Preheat the oven to 375 degrees. Pour the peanut oil in a large cast iron skillet to measure 1 ½ inches deep. Preheat the oil to 350 degrees.
  2. Set aside the honey and hot pepper sauce for seasoning the fried wings. Prepare the sauces. For the Honey Dipping Sauce, place the ½ cup honey in a small bowl and whisk in soy sauce. Fold in garlic and ginger. Season with barbecue sauce. Sprinkle the sauce with cilantro or green onion.
  1. When the oil is hot and you are ready to fry, add a third of the chicken wings and fry until the skin begins to brown, about 4 to 5 minutes. (You can use the oil that remains to fry onion rings or French fries, or cool and chill for another use.) Remove the wings with tongs to a rack or brown paper to drain. Repeat with the remaining wings. Place all the wings on a clean baking sheet. Drizzle with the reserved honey and hot pepper sauce. Place the pan in the oven.
  2. Bake until the wings are crispy and done, about 20 minutes. Pile onto a serving plate and serve with bowls of the dipping sauces.

Watch Danielle from our Pottery House Cafe make them right here!

Easy Overnight Oats

Soak our thick-cut oats overnight with dried fruits in yogurt and water or milk. The soaking process overnight in the fridge “cooks” the oats and preserves the real flavor. Serve in the morning with fresh fruit.
Makes about 4 cups, about 4 servings
Prep: 5 minutes
Chill: At least 6 hours, or up to 3 days
Ingredients:
1/2 cup raisins, dried cranberries, or other dried fruit, if desired
1 cup yogurt of your choice
1 cup milk, oat or almond milk, or water
Pinch of salt, if desired
Sweetener of your choice – maple syrup, honey, or brown sugar
1 cup fresh fruit – blueberries, raspberries, orange sections, sliced bananas, or grated apple
2 tablespoons chopped toasted pecans, almonds or pumpkin seeds, if desired.
Directions:
  1. Mix the oats, dried fruit, yogurt, milk, and salt, if desired, in a 4-cup container or bowl. Cover with a lid or plastic wrap, and place in the refrigerator for at least 6 hours or up to 3 days.
  2. Remove the container from the fridge, uncover, and stir well. If desired, sweeten to taste with maple syrup, honey, or brown sugar. To serve cold, sprinkle the top with the fruit and toasted nuts before serving. To serve warm, place in the microwave less than 1 minute, then top with sweetener, fruit, and toasted nuts.
To make individual jars: Divide the ingredients into 4 jelly jars, and stir to combine. Cover each jar with a lid. Chill overnight, then remove the lid, and garnish with fresh fruit and nuts, if desired.