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Southern Pecan Snowballs


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


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.

Becky’s Baked Apple Oatmeal


4 cups milk
2/3 cup firmly packed light brown sugar
3 tablespoons butter
1/4 teaspoon salt
2 cups Old Mill Thick Table Rolled Oats
2 cups diced apples
1 cup raisins
1 cup chopped walnuts or pecans

Preheat oven to 350 degrees F. Lightly butter a 2-quart baking dish.

Bring milk, sugar, butter, salt to a boil in a large saucepan. Stir in oats, apples, and nuts. Pour into prepared baking dish.

Bake until hot, 30 to 35 minutes. Serve hot with fresh fruit and Old Mill honey, if desired.

Makes 8 to 10 servings.