Category Archives: Blog

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.

Brown Sugar Shortbread

Brown Sugar Shortbread

A sturdy shortbread that packs and ships well, this shortbread can be made in a large pan and cut into bars or squares. The brown sugar adds a more old-fashioned flavor, and this is how shortbread was made in the South.
Makes 16 bars or squares
Prep: 10 to 15 minutes
Bake: 35 to 45 minutes
Ingredients:
2/3 cup packed light brown sugar
3/4 teaspoon salt
8 ounces (2 sticks) unsalted butter, cold
Cinnamon topping (optional):
1 teaspoon granulated sugar mixed with dash of cinnamon
Directions:
1. Place a rack in the center of the oven. Preheat the oven to 325 degrees.
2. Place the flour, brown sugar, and salt in a food processor and pulse to combine. Cut the butter into tablespoons and scatter in the processor bowl. Pulse 15 to 20 times, or until the butter is incorporated and the dough starts to come together but is still crumbly.
3. Press the dough into the bottom of an ungreased 8- or 9-inch square metal baking pan. Prick the dough about 12 times with a fork. Place the pan in the oven.
4. Bake until the shortbread is golden brown, from 35 to 45 minutes. Remove the pan from the oven. If desired, sprinkle the cinnamon-sugar over the top. Cut the shortbread into squares while warm. Let cool completely before packing or serving.

Homemade Boursin Covered in Christmas Jam

This is one of the easiest and most loved holiday appetizers. All you need to do is whip up a little herbed cream cheese in a food processor or blender, and then pour over a half jar of The Old Mill’s Christmas Jam. Something about the garlic, herbs, and saltiness of the cream cheese mixture known as “Boursin” partners just perfectly with the cranberries, pears, plums, oranges, and cinnamon in the sweet and irresistible jam. The cheese mixture makes enough for two rounds, so serve one and freeze the other. Or, gift it to a friend along with a jar of Christmas Jam! For big parties, make one large round, and cover it with the entire jar of jam.
Makes 8 servings
Prep time: 15 minutes
Chill time: 1 hour

Homemade Boursin:

1 small clove garlic, peeled
4 tablespoons (2 ounces) unsalted butter, at room temperature
8 ounces cream cheese, at room temperature
1 tablespoon minced fresh chives or dill
1 tablespoon minced fresh parsley
1/4 teaspoon salt
1/4 teaspoon dried basil
1/4 teaspoon dried thyme
1/8 teaspoon freshly ground pepper
1 jar (10.5 ounces) The Old Mill Christmas Jam
Whole wheat crackers for serving
Directions:
1. For the Boursin, drop the garlic clove into the bowl of a food processor or blender while the machine is running. Turn off the machine. Add the butter, cream cheese, chives or dill, parsley, salt, basil, thyme, and pepper. Blend in pulses until it is smooth.
2. Divide the mixture into two 5-ounce portions. Turn each portion into a ramekin or small bowl lined with plastic wrap. Press down on the mixture with a rubber spatula so that it packs into the ramekin or bowl. Cover the top with plastic wrap. Chill until firm, at least 1 hour.
3. To serve, unwrap one cheese mixture and turn out onto a platter. Spoon half of the contents of the Christmas Jam (about 2/3 cup) over the top. Serve with the whole wheat crackers of your choice. Store the other Boursin and rest of the jam in the refrigerator until time to serve again.
Note: In a pinch for a quick appetizer? Buy a 5-ounce round of Boursin cheese in the supermarket deli section, and pour a half jar of Christmas Jam over the top.