Category Archives: Summer

Pecan Oat Berry Thumbprints

best granola bars

 

1 1/4 cups pecan pieces

1 1/2 cups OLD MILL PLAIN FLOUR

1 1/4 cups OLD MILL THICK-CUT ROLLED TABLE OATS

1/2 teaspoon baking soda

1/2 teaspoon salt

2 sticks (1/2 pound) unsalted butter, softened

1 1/4 cups sugar

1 large egg

1 teaspoon pure vanilla extract

About 1/3 cup OLD MILL SMOKY MOUNTAIN SPECIAL PRESERVES

Process pecans until coarsely ground in a food processor. Add flour, oats, baking soda, and salt;  pulse just to blend.  Add butter, egg yolk, and vanilla;  pulse just to blend.

Turn out on a piece of plastic wrap and form the dough into a disc.  Refrigerate at least 2 hours or overnight.

Preheat the oven to 350°F.  Line baking sheets with parchment paper.  Roll dough into 1-inch balls;  place on a baking sheet, and bake 14 minutes.  Remove from oven;  make a dent in centers with dowel end of a wooden and spoon 1 teaspoon jam in each.  Continue baking 10 minutes.  Let cool on wire racks 5 minutes;  remove from baking sheet and let cool completely on wire rack.  Makes about 6 1/2 dozen.

Smoked Cheddar Grits Bites

GritsBits

2 cups water

2 cups milk

1 cup OLD MILL STONE-GROUND GRITS

1/2 teaspoon salt

1 1/2 cups (6 ounces) shredded smoked Cheddar cheese

1/4 cup thinly sliced green onion

3/4 teaspoon freshly ground pepper

3 tablespoons unsalted butter, melted

OLD MILL CORN RELISH or OLD MILL SPICY ONION RELISH

3-4 slices bacon, cooked and torn

  • Coat a 13 x 9-inch baking pan with cooking spray.
  • Bring water and milk to a boil in a medium saucepan;  whisk in salt and grits.  Reduce heat and simmer, covered with a spatter shield, until tender, about 15 minutes.  Remove from heat and stir in cheese, green onion, and pepper.  Spread evenly into prepared pan;  cover with plastic wrap, and refrigerate until chilled, 2 hours or overnight.
  • Preheat oven to 400°F.  Line 2 rimmed baking sheets with parchment paper.  Loosen edges of grits with a knife and turn out onto a cutting board.  Use a 1 3/4- to 2-inch round cutter to cut out grits rounds;  brush the grits rounds on both sides generously with melted butter.
  • Bake until crispy and browned on bottoms, about 20 minutes.  Flip and cook until lightly browned on the other sides.  Place on a serving platter;  top each with a teaspoon of Old Mill Corn Relish and a piece of bacon.  Serve warm.

Smoky Mountain Berry Shortcakes

shortcake

Ingredients:
3 ounces white chocolate, finely chopped
1 cup heavy (whipping) cream
About 1/2 cup OLD MILL SMOKY MOUNTAIN SPECIAL PRESERVES, divided
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

Directions:
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.

 

Blue Ribbon Cherry Pie

Take advantage of fresh cherries for true summer flavor. When they’re not in season, thaw fresh cherries to use in this all-star pie.”

_MG_3548

Ingredients:

For filling:
3/4 cup plus 2 tablespoons sugar
2 1/2 tablespoons cornstarch
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Pinch of salt
6 cups fresh sweet cherries, pitted
1 teaspoon vanilla or almond extract

For crust:
1 1/2 cups OLD MILL PLAIN FLOUR
1/2 teaspoon salt
1/2 cup cold shortening
About 4 tablespoons ice water
1 egg, beaten
2 teaspoons sugar

Directions:
Prepare filling: Combine sugar, cornstarch, and spices in a large, heavy saucepan. Stir in cherries. Bring to a simmer over medium heat, stirring just until thickened. Remove from heat and stir in vanilla. Let cool.
Meanwhile, prepare pie crust: Combine flour and salt in a large bowl; cut in shortening until crumbly. Sprinkle cold water over the surface, tossing with a fork until a ball forms. Cover and chill 30 minutes. Preheat oven to 400 degrees F.

Roll out dough on a lightly floured surface into a 17-inch circle. Carefully transfer to an OLD MILL POTTERY PIE PLATE (8 to 9 inches in diameter), allowing excess pastry to hang over rim of pie plate. Pour cherry filling into center of crust, spreading out to edges but mounding slightly in center. Use scissors to trim dough overhang evenly; reserve scraps for garnish, if desired. Fold in dough overhang, pleating as you go to flatten it. Brush pastry with egg and sprinkle with 2 teaspoons sugar. Place pie plate on a baking sheet for easier handling.

Bake at 400 degrees F. until golden brown and bubbly, about 45 minutes. Let cool before serving.

Note: To garnish with stars, roll out dough scraps to 1/8 inch. Use 1- and 2-inch star cutters to cut into desired sizes. Place on a baking sheet; brush with beaten egg and sprinkle with sugar. Bake at 400 until golden brown, 10 to 13 minutes.