Category Archives: Fall

One-Bowl Pumpkin Squares with Cream Cheese Icing

Every fall kitchen needs a good pumpkin square recipe, and this cake does not disappoint. Pumpkins were originally cultivated by Native Americans and are a great source of vitamins A and C, as well as fiber. Bake these squares in a 13-by 9-inch pan, and freeze them unfrosted if you like to bake ahead. And if you like less icing and more of a glaze, cut the icing recipe in half and spread it over the warm cake.
Makes about 24 to 32 squares
Prep: 15 minutes
Bake: 25 to 30 minutes
Ingredients for the Cake:
Vegetable oil spray for misting the pan
1 can (15 ounces) pumpkin
4 large eggs
1 cup granulated sugar
1 cup lightly packed light brown sugar
1 cup vegetable oil
1 tablespoon pumpkin pie spice
1 teaspoon baking soda
1 teaspoon salt
Ingredients for the Cream Cheese Icing:
4 ounces (half an 8-inch block) cream cheese, at room temperature
4 tablespoons unsalted butter, at room temperature
1 1/2 cups confectioners’ sugar
1 teaspoon vanilla extract
Directions:
1. Place a rack in the center of the oven, and preheat the oven to 350 degrees F. Mist a 13- by 9-inch pan with vegetable oil spray, and set the pan aside.
2. Place the pumpkin, eggs, granulated sugar, brown sugar, and oil in a large mixing bowl, and mix with a wooden spoon until the eggs are incorporated and the mixture has thickened slightly and is smooth, about 100 strokes. Place the flour, pumpkin pie spice, baking soda and salt on top of the pumpkin mixture, and with a fork, toss the dry ingredients together to combine lightly. Using the wooden spoon, fold the dry ingredients into the pumpkin mixture and stir until smooth, about 50 strokes.
3. Turn the batter into the prepared pan, and place the pan in the oven. Bake until the cake springs back when lightly pressed and has turned lightly browned around the edges, 25 to 30 minutes. Remove the pan from the oven to cool.
4. Meanwhile, prepare the icing. Place the soft cream cheese and butter in a medium-size mixing bowl. Blend with a hand-mixer on low speed, or with a wooden spoon, until smooth. Add the sugar and vanilla, and blend until smooth, 1 minute.
5. When the pumpkin cake has cooled to the touch, spread the icing over the top of the cake, and let the cake rest for 1 hour before slicing into squares or bars.

Sweet Potato Hash Skillet

Makes 4 servings

2 medium sweet potatoes

1/4 cup plus 1 tablespoon extra-virgin olive oil, divided

1 pound bulk pork sausage

1 cup diced yellow onion

1 cup diced green bell pepper

1 cup diced red bell pepper

1 tablespoon minced garlic

2 tablespoons brown sugar

1 teaspoon ground cumin

 

1/8 teaspoon ground red pepper

1 pound bulk pork sausage

1 cup (8 ounces) grated Sweet Water Cheddar Cheese

4 large eggs, cooked to preference

 

Preheat oven to 400°F.  Peel and dice sweet potatoes;  spread on a baking sheet and toss with 1 tablespoon olive oil.  Roast until sweet potatoes are tender and browned, stirring once, 20 to 25 minutes. Let cool.

Heat a large cast-iron skillet over medium-high heat.  Add sausage and cook until browned, stirring to crumble. Drain in a colander;  wipe skillet clean.

Return skillet to heat;  add olive oil and heat until hot but not smoking. Add onions, peppers, and garlic;  sauté until softened, 3 to 5 minutes.  Add sweet potato, brown sugar, cumin, and ground red pepper;  reduce heat to medium and sauté 3 to 5 minutes.

Stir in the sausage;  cook until hot.  Season with salt and pepper.  Spoon into small, individual cast-iron skillets;  top each with one-fourth of the cheese.  Broil until cheese melts. Keep warm.

Cook eggs according to your preference. Top each serving with cooked eggs.

 

Sorghum Apple Bread Pudding

 

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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

Topping:

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.

 

White Bean Chicken Chili

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Old Mill Chili Starter is the secret seasoning in this delicious chili.  One of the cans of beans are mashed to thicken the broth.

Makes 8 servings

2 (15 -ounce) cans white beans

1 tablespoon vegetable oil

1 cup chopped onion

1 cup chopped bell peppers

3 cloves garlic, minced

1 1/2 tablespoons OLD MILL CHILI STARTER SEASONING MIX

4 cups chicken broth

Juice of 2 limes

Salt and pepper to taste

1 deli-cooked rotisserie chicken, skin and bones removed and meat chopped

1/4 cup chopped cilantro leaves

Toppings, optional:  sour cream, torn tortilla chips, lime wedges, cilantro leaves

  • Drain and rinse beans;  mash half of beans with potato masher.
  • Heat large, heavy saucepan over medium-high heat.  Add oil;  add onion, peppers, and garlic.  Cook, stirring, until the vegetables are soft.  Stir in Old Mill Chili Starter Seasoning Mix;  cook, stirring, 30 seconds.  Stir in chicken broth and lime juice;  cover and simmer 20 minutes, reducing heat as necessary.  Season with salt and pepper.
  • Stir in chicken and cilantro; simmer until heated through, about 5 minutes.  Serve in bowls with desired toppings, if desired.
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