Category Archives: Holiday

Southern Pecan Snowballs

IMG_3379

This classic, buttery, not-too-sweet cookie is a must during the holidays.  Dredge them once while warm, then again after they cool, to give them a powdery sugar coating that’s thick and even.

 

1 cup unsalted butter, softened

3/4 cup confectioners’ sugar, plus additional for rolling

1/4 teaspoon salt

1 teaspoon vanilla extract

2 1/3 cups sifted OLD MILL UNBLEACHED PLAIN FLOUR

1 cup very finely chopped pecans

About 3 tablespoons OLD FORGE DISTILLERY BOURBON, optional (Available at Old Forge Distillery)

Line baking sheets with parchment paper.

Combine butter, 3/4 cup confectioners’ sugar, and salt in a large mixing bowl;  beat at low speed of electric mixer until blended. Add vanilla;  increase speed and beat until fluffy.  Add Old Mill Unbleached Plain Flour, in batches, beating at low speed until combined.  Beat in pecans.

Roll dough by scant tablespoons into balls and arrange on baking sheets.  Cover and refrigerate 30 minutes or until ready to bake.

Preheat oven to 350°F.  Working with one baking sheet at a time, bake until edges just begin to brown slightly, about 15 minutes.

Meanwhile, spread 1-2 cups confectioners’ sugar on a large piece of wax paper.  While cookies are still warm, brush cookies with bourbon, if using; roll in confectioners’ sugar and place on wire rack to cool completely. When cool, coat again with more confectioners’ sugar.

Cornbread Dressing

Ingredients:
1 cup (2 sticks) butter
2 cups chopped celery
1 cup chopped onion
5 cups chicken broth
2 tablespoons OLD MILL CORNBREAD DRESSING SEASONING MIX
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
2 large eggs, lightly beaten
Buttermilk Cornbread (recipe follows)

Directions:
Butter Old Mill Pigeon River Pottery Large Casserole and set aside.

Melt butter in a large saucepan or Dutch oven over medium heat.  Add celery and onion; cook, stirring occasionally, until tender, about 10 minutes.  Remove from heat;  stir in chicken broth, Old Mill Cornbread Dressing Seasoning Mix, salt, pepper, and eggs. Crumble Buttermilk Cornbread coarsely and stir into vegetable mixture.

Transfer to prepared Pigeon River Pottery Large Casserole. Place in cold oven; heat to 375 degrees F.  Cover with foil and bake 40 minutes.  Uncover and bake until lightly browned and set, 25 to 30 minutes.  Let stand 15 minutes before serving.

Makes 8 servings.

 

BUTTERMILK CORNBREAD

 

Ingredients:
4 cups OLD MILL SELF-RISING CORNMEAL
4 cups buttermilk (not nonfat)
1/2 cup (1 stick) butter or shortening, melted
3 large eggs

Directions:
Preheat oven to 400 degrees. Butter a 13- x 9-inch baking pan and set aside.

Place cornmeal in a large bowl;  whisk in buttermilk, melted butter, and eggs.  Scrape into prepared baking pan; return to oven.  Bake until a wooden pick inserted in center comes out clean, 45 to 50 minutes.

Makes 10 to 12 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.