Category Archives: Desserts

Sorghum Apple Bread Pudding



Thick as honey, rich and earthy, sorghum sweetened baked foods before sugar became plentiful and cheap.  Sorghum and apples are a traditional Appalachian combination that’s as old as the mountain South.

Makes 12 servings


3 tablespoons unsalted butter, softened

3 tablespoons packed brown sugar

1/3 cup chopped pecans

Bread mixture: 

4 large eggs

3 cups whole milk

3/4 cup SORGHUM

1/4 cup apple cider or milk

1/2 cup sugar

2 teaspoons vanilla extract

1 1/2 teaspoons ground cinnamon

1/2 teaspoon salt

1 pound day-old OLD MILL HONEY WHEAT BREAD, cut or torn into 2-inch cubes

2 sweet-tart apples, such as Honeycrisp or Fuji, peeled and diced

3 tablespoons unsalted butter, softened

3 tablespoons packed brown sugar

1/3 cup chopped pecans

Sorghum Sauce (recipe follows)

  • Prepare topping:  Mix butter and brown sugar in a small bowl until well combined.  Toss in pecans.
  • Prepare bread mixture: Whisk eggs in a large bowl until frothy.  Whisk in milk, sorghum, cider, sugar, vanilla, cinnamon, and salt.  Add Old Mill Honey Wheat Bread cubes and apples;  stir gently to mix thoroughly.  Let stand 15 minutes, pressing down on bread occasionally and stirring gently to saturate the bread.
  • Preheat oven to 350° F.  Butter a 2-quart rectangular baking dish.  Pour bread mixture into dish. Sprinkle with topping. Cover tightly with aluminum foil.
  • Bake until bread pudding, covered, until it is nearly set in the center, about 1 hour.  Remove foil and continue baking until the bread pudding is completely set in the center, 20 to 30 minutes.  Let stand 15 minutes before serving with Sorghum Sauce.

Sorghum  Sauce

Makes 2 cups

1/2 cup (1 stick) unsalted butter

3/4 cup Sorghum

1/4 cup firmly packed light brown sugar

1/8 teaspoon salt

2 large egg yolks

1/2 cup bourbon or apple cider

Melt butter in a medium saucepan over medium heat. Remove from heat; stir in sorghum and brown sugar and salt.  Whisk in egg yolks.  Return to heat and cook, stirring constantly, until sugar melts and mixture is thickened and just simmering, about 4 minutes.  (Do not boil.) Remove from heat and whisk in the bourbon or cider. If mixture appears curdled, strain through a wire mesh sieve.  Serve warm;  store leftovers in a covered jar in refrigerator 2 weeks.


Smoky Mountain Berry Shortcakes


3 ounces white chocolate, finely chopped
1 cup heavy (whipping) cream
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

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.


Cinnamon Walnut Baked Apples


1 medium apple
2 tablespoons finely chopped walnuts
1 tablespoon packed light brown sugar
1/8 teaspoon ground cinnamon


1 Pigeon River Pottery Apple Baker

Preheat oven to 350 degrees F. Use a sharp knife to cut out a 2-inch wide, 1- to 1 1/2-inch deep cone shape from the top of a medium apple to hollow out a space for filing.

Place apple, stem side up, on Pigeon River Pottery Apple Baker center stand, pushing it firmly onto the center spike. Mix walnuts, brown sugar, and cinnamon; spoon into cavity. Top with butter. Bake until apple is tender when pierced with sharp knife, 25 to 30 minutes.

Easy Apple Cobbler


3 cups very thinly sliced apples
5 tablespoons cold butter, cut into pieces
1 tablespoon fresh lemon juice
1/4 cup plus 2 tablespoons sugar, divided
3 tablespoons apple juice
1/2 teaspoon ground cinnamon
1/2 cup buttermilk

Place a Pigeon River Pottery Small Casserole in the center of cold oven. Preheat oven to 400 degrees F.

Mix apples, 2 tablespoons butter, apple juice, lemon juice, 1/4 cup sugar, and cinnamon in a medium saucepan; cook over medium-high heat, stirring gently, until butter and sugar melt. Reduce heat and simmer until apples are softened, about 5 minutes. Remove from heat.

Meanwhile, mix Old Mill Self-Rising Flour and remaining 2 tablespoons sugar in a bowl; cut in butter pieces until crumbly. Drizzle buttermilk over top and toss with fork until dough forms.

Pour apple mixture into hot casserole; spoon dough over filling. Bake until biscuit topping is cooked and filling is bubbly, about 45 minutes. Let cool 10 minutes before serving.

Makes 2 to 3 servings.