After traveling to Ireland two years ago, where we fell in love with scones, we have looked for unique scone recipes to try. Came across this one and wanted to share it with you!
2 cups All-Purpose Flour
1 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1/3 cup Cornmeal
1/2 teaspoon Salt
1/2 cup cod Butter, cut in eight pieces
3/4 cup Buttermilk
heat oven to 400 degrees
Mix together flour, cornmeal, baking powder, baking soda and salt in medium bowl.
Cut in butter using a pastry blender or two knives until mixture resemble fine crumbs.
Stir in buttermilk so dough leaves the sides of the bowl and forms a bowl. (as few strokes as possible).
Turn dough one lightly floured surface.
Knead lightly ten times.
Pat or roll into 7 inch circle on ungreased cookie sheet that has been sprinkled with cornmeal.
Score top into eight wedges, cutting down halfway to bottom.
Bake 20 to 25 minutes or until lightly browned.
Immediately remove from cookie sheet, carefully separate wedges.
Serve Warm. Enjoy!!
Cornbread Waffle Grilled Cheese
Nothing tastes better on a cold winters day than a grilled cheese sandwich served with Cream of Tomato Soup. This twist on a traditional recipe is worth the effort!
1 3/4 cup all-purpose flour
1 1/4 Lord's Harvest Stone Ground cornmeal
1 Tablespoon Baking Powder
1 teaspoon Salt
1 teaspoon sugar
2 cups whole milk
3 Tablespoons vegetable oil
1 cup shredded Cheddar Chees
1 cup shredded Monterey jack cheese
1. Whisk together flour, cornmeal, baking powder, sugar and salt.
2. Add milk, oil and egg; mix well.
3. Grease waffle iron.
4. Add 1/2 cup of mixture cook until lightly browned.
5. Cut waffle in half. Mix together Cheddar and Monterey Jack Cheese. Sprinkle 1/2 cup over one half of cooked waffle.
6. Place on griddle, cover with other half of waffle. Cook on medium low heat until waffle is golden brown and cheese begins to melt.
Serve with Cream of Tomato soup and Enjoy!
The Lord's Harvest recently added grits to the foods we are distributing. Here is our first recipe for grits!
4 cups chicken broth
3 1/2 cups milk
2 tsp salt
1/2 ts black pepper
2 cups uncooked quick-cooking grits
6 oz. Gouda cheese, shredded
1/4 cup butter
1. Bring broth, milt, salt, and pepper to a boil in a large Dutch over over medium heat. Gradually whisk in grits.
2. Reduce heat and simmer, uncovered, 10 minutes or until thick, whisking often.
3. Remove from heat and stir in cheese and butter. Whisk until cheese is melted.
4. Serve and enjoy!
Cornbread Stuffed Zucchini
With the abundance of fresh zucchini coming in this would be a great summertime treat.
3 cups coarsely crumbled cornbread (10 oz.)
4 (12 oz) zucchini
3 TBSP canola oil, divided
1 tsp kosher salt, divided
16 oz ground chicken
1/2 cup chopped onion
4 garlic minced (about 2 TBSP)
1/2 tsp black pepper
6 oz cheddar cheese (shredded) (about 1 1/2 cups)
1/2 cup fresh corn
1. Preheat oven to 375 degrees. Spread cornbread in an even layer on one end of the baking sheet. Cut zucchini in half lengthwise. Using a melon baller, scoop out zucchini pulp, reserving pulp for another use. Leave 1/2 inch shell intact. coarsely chop 1 1/2 cups of pulp. Brush zucchini shells with 2 TBSP canola oil. Place zucchini shells on baking sheet with cornbread, sprinkle with 1/4 tsp salt. Bake at 375 degrees until cornbread is lightly browned, 8 to 10 minutes. Reduce oven temperature to 350 degrees.
2. Heat remaining oil in large skillet; cook, add ground chicken to skillet; cook, stirring to crumble, until brown. (5 to 6 minutes). Add onion, garlic, pepper, reserved zucchini pulp, and remaining 3/4 tsp salt to skillet; cook, stirring occasionally until onion is tender, about 3 minutes. transfer mixture to a large bowl- stir in cornbread. cheddar, and corn. Divide chicken mixture evenly among zucchini shells. Place on baking sheet.
3. Bake stuffed zucchini at 350 degrees until filling is lightly browned and zucchini is tender (about 25 minutes).
Chicken and Herbed Cornmeal Dumplings
A hearty meal during the bleak mid-winter
1/4 cup salted butter, divided
2 cups sliced carrots
1 cup sliced celery
1 cup chopped sweet onion
1/2 cup plus 2 Tablespoons a;;-purpose flour, divided
3 1/4 cups chicken stock
3/4 teaspoon kosher salt, divided
3 cups coarsely shredded cooked chicken (can use rotisserie)
1/2 cup coarse plain Sweet Ridge Mill yellow cornmeal
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup whole buttermilk
1. Melt 2 Tablespoons butter in a large pot. Add carrots, celery and onion. Cook; stirring occasionally, until onions are tender (5-6 minutes) Add 2 Tablespoons of flour; cook, stirring occasionally, 1 to 2 minutes. Add chicken stock and 1/2 teaspoon salt; bring to a boil. Cook stirring occasionally until thickened (4 to 5 minutes). Remove from heat.
2. Whisk together cornmeal, baking powder, baking soda, and remaining 1/2 cup flour and 1/4 teaspoon salt in a medium bowl. Cut in remaining 2 Tablespoons butter into flour mixture with a fork until mixture resembles coarse meal. Add buttermilk stirring just until dough is moistened.
3. Place pot with chicken mixture over medium heat until warmed. Drop dumpling dough by Tablespoonfuls 1 inch apart into chicken mixture. Cover and cook until dumplings are done and dry to the touch (approximately 15 to 20 minutes). Do not lift lid until 15 minutes have past.
Make this special treat to with a hearty soup during the winter months.
1 1/2 cups all-purpose flour
1/2 cup fine Sweet Ridge Mill Cornmeal
1 1/2 teaspoons kosher salt
1 3/4 cup whole milk
4 large eggs
1/4 cup salted butter, melted
1. Place a 12 cup muffin tin in oven, Preheat oven to 450 degrees (do not remove tin.)
2. Whisk together flour, cornmeal, and salt in a large bowl, Whisk together milk and eggs in a medium bowl. Gradulalu add milk to flour mixture and blend well.
3. Remove muffin tin from oven. Spoon 1 teaspoon melted butter into each cavity of the hot muffin tin; return tin to oven for 2 minutes.
4. remove muffin tin. Divide batter among prepared tin. Bake until puffed and golden brown, 18-20 minutes. (Centers will be moist). Do not peek at the popovers while they are baking - keeping the oven door closed will help the popovers rise. Serve immediately.
Cornmeal, Cherry and White-Chunk Biscotti
Sweet Ridge Mill Cornmeal adds a nice crunch and hit of sweetness to these sweets that are perfect to dunk in coffee.
1 1/2 cups unbleached all-purpose flour
1/2 cup Sweet Ridge Mill cornmeal
3/4 cup sugar
1 teaspoon baking powder
1/4 teaspoon kosher salt
2 large eggs, room temperature
1 teaspoon pure vanilla extract
4 Tablespoons unsalted butter, melted and cooled
1/2 cup dried cherries, coarsely chopped
1/2 cup salted roasted macadamia nuts, coarsely chopped
7 1/2 ounces white chocolate, coarsely chopped (1 1/2 cups)
1. Preheat oven to 350 degrees. In an electric mixer bowl, beat flour, cornmeal, sugar, baking powder, and salt on low speed. Add eggs, vanilla, and butter and beat on medium until combined. Fold in cherries, nuts, and 1/2 cup white chocolate until just combined.
2. On a parchment lined baking sheet, form dough into a 13 inch log; flatten to 3 inch wide and 1 inch thick. Bake until just golden and firm to the touch, about 30 minutes. Transfer on sheet to a wire cooling rack; let cool 20 minutes. Reduce heat to 300 degrees.
3. Transfer log to a cutting board. Using a serrated knife, cut crosswise into 1/2 inch slices. Arrange, cut-sides down, on another parchment-lined baking sheet. Bake until firm to touch, about 30 minutes. Transfer biscotti on baking sheet to cooling rack; let cook completely. Biscotti can be made to this point up to 1 week ahead and stored in an airtight container at room temperature up to 3 days.
4. Melt remaining 1 cup white chocolate in a microwave or over a double boiler. Transfer to a coffee mug. Dip sides of biscotti in melted chocolate on a diagonal; transfer to a baking sheet fitted with a wire rack. Let set slightly, (10 minutes) sprinkle with nonpareils. Refrigerate until set, about ten minutes. Finished biscotti can be stored in an airtight container at room temperature up to 3 days.
Lemon Chess Pie
The perfect dessert after a heavy holiday meal.
2 cups sugar
4 large eggs
1/4 cup butter, melted
2 tablespoons grated lemon rind
1/4 plus 1 tablespoon fresh lemon juice
1 tablespoon all-purpose flour
1 tablespoon The Lord's Harvest stone-ground yellow cornmeal
1/4 teaspoon salt
Whisk together all ingredients (Makes enough to fill one 9-inch pie crust.)
Pour filling into 9-inch unbaked pie crust
Bake at 350 degrees for 50 minutes or until firm. (Shield edges to prevent excess browning, if needed.)
Turn off oven and cool pie completely in the oven.
Why not make some of these to share for Christmas?
3/4 cup butter, softened
3/4 cup sugar
1 tsp. pure vanilla extract
1/4 cup The Lord's Harvest stone-ground yellow cornmeal
1 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups all purpose flour
Mix softened butter and sugar until creamy
Add the egg and vanilla and beat well
Mix together cornmeal , baking powder, salt and flour
Add to the creamed mixture, combine until smooth
Drop by teaspoonfuls onto a greased cookie sheet.
Bake in a preheated 350 oven about 15 minutes or until lightly browned
Cheesy Pimiento Cornbread
Add some pizzazz to your Thanksgiving or Fall menu
1/4 cup butter
1 1/2 cups stone-ground The Lord's Harvest cornmeal
3/4 cup all purpose flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. table salt
1/4 tsp. freshly ground black pepper
4 oz. extra-sharp Cheddar cheese, shredded
1 1/4 ups buttermilk
2 large eggs
1 (4 oz) jar diced pimientos, well drained
Preheat oven to 425 degrees. Place butter in 9-inch cast-iron skillet. Place skillet in oven and heat at 425 degrees or until butter melts. Remove skillet from oven.
Combine cornmeal, flour, soda, baking powder, salt, pepper, and cheese in a large bowl.
Whisk together buttermilk, eggs, and pimientos; add dry ingredients and stir until moistened.
Pour batter over melted butter in hot skillet.
Bake at 425 degrees for 25 minutes or until golden brow and a wooden toothpick inserted in the center comes out clean.
Makes 8-10 servings
Total time: 30 minutes (hands on 5 minutes)
Fried Green Tomatoes
With the abundance of yummy summer tomatoes, here is a recipe sure to please!
4 (1/2 inch) slices green tomatoes
1 teaspoon salt
3/4 cup cornmeal
3/4 bread crumbs
1/2 teaspoon salt
freshly ground black pepper to taste
1 pinch cayenne pepper, (or to taste)
2 tablespoons milk
1 cup all-purpose flour
3 tablespoons vegetable oil
1 tablespoon butter
Slice tomatoes into about 1/2 inch slices. Place tomato slices onto a rack over a paper towel. Sprinkle with 1 teaspoon salt and let slices stand for 15 minutes (so the salt can draw out extra juices.)
Mix cornmeal and bread crumbs together in a bowl; stir in 1/2 teaspoon salt, black pepper, and cayenne pepper to taste. Beat eggs with milk in a separate bowl. Place flour into a third bowl.
Pat tomato slices dry with paper towels. Lay slices, one at a time, into flour, flip to coat both sides. Remove each slice and dip in egg mixture, then dredge in cornmeal mixture, coating both side of each slice thoroughly. Let coated tomatoes rest on rack for ten minutes to let coating set.
Place a large skillet over medium heat; heat vegetable oil with butter until butter melts. Fry tomatoes in the oil mixture until tomato slices are slightly soft and coating is golden brown, (3 to 4 minutes per side). Use a spatula and fork to flip.
Transfer fried green tomatoes to a serving platter and serve.
Peach Cornbread Crisp
Here is a summertime dessert, sure to please!
- 2 pounds of peaches (about 6) cut into wedges
- 2/3 cup granulated sugar
- 1 tablespoon cornstarch
- 1/4 teaspoon salt
- 1 stick unsalted butter (room temperature)
- 1/2 cup packed light brown sugar
- 3/4 cup all-purpose flour
- 1/2 cup Sweet Ridge Mill yellow cornmeal
- 1/2 teaspoon salt
Preheat oven to 375 degrees.
Fillings: combine peaches, sugar, cornstarch and salt. Place in a 1 1/2 quart baking dish.
Topping: in a large mixing bowl, beat butter and brown sugar until light and fluffy (medium speed). combine flour, cornmeal and salt. Add to butter, brown sugar mixture. Combine with your hands until large clumps form. Scatter over filling.
Bake until center is bubbling. 40 to 50 minutes.
Let cool slightly before serving. Serve with a generous helping of vanilla ice cream if desired.
Company Scalloped Potatoes
- 2 Tablespoons butter
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 2 Tablespoons all-purpose flour
- 2 teaspoons snipped fresh rosemary
- 1 3/4 cups milk
- 4 cups peeled sliced potatoes
- 1/4 teaspoon salt
- 1 cup grated smoked Gouda cheese
Melt butter in a medium saucepan and sauté onions and garlic until tender. Stir in flour and rosemary. Add milk. Cook, stirring constantly, until thickened and bubbly. Remove from heat.
Grease a 1 1/2 quart casserole dish. In prepared dish layer half the potatoes. Sprinkle with salt. Cover with half the sauce and half the cheese. Repeat layers of potatoes and sauce. Omit cheese. Cover and bake at 350 degrees for 1 hour and 15 minutes.
Uncover and sprinkle with the remaining cheese. Bake for 30 minutes or until the potatoes are tender. Let the casserole stand for 5 minutes prior to serving. Makes 6 servings. Enjoy!
Easy Pinto Beans
- One of the Site Managers at Spring Creek shared this recipe for super easy Pinto Beans!
- 2 and 3/4 cups dried pinto beans
- 1 onion diced
- 1 potato peeled
- five cups of water
- 1/4 cup canola oil
- salt to taste
Rinse and pick through beans. Place beans, onion, potato, and water in a large crock pot. Turn on low and cook for ten hours. During the last hour of cooking, add canola oil and remove potato. Season to taste. Enjoy!
Tex-Mex Cornbread Stuffing
- 2 cups Sweet Ridge Mill cornmeal
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 1/2 cups reduced-fat sour cream
- 4 Tablespoons butter, melted
- 1/4 cup honey
- 2 large eggs
- 1 cup whole milk
- 2 cups fresh or frozen (thawed) corn kernels
- 8 ounces Cheddar cheese, shredded
- 1/2 cup finely chopped jalapenos (optional)
- 1 Tablespoon snipped chives, for garnish
Preheat oven to 400 degrees. Line an 8 inch by 8 inch pan with foil. Spray foil with nonstick cooking spray. in large bowl, whisk together cornmeal, baking powder, baking soda and 1/2 teaspoon salt. In a medium bowl, whisk sour cream, butter, honey and 1 egg; stir into cornmeal mixture just until well mixed. Pour into prepared pan. Bake 25 to 30 minutes or until golden on top and brown around the edges. cool slightly on wire rack.
Meanwhile, in a medium bowl, whisk milk and remaining egg. Stir in corn, cheese, jalapeños and 1/2 teaspoon salt; set aside. Cut cornbread into 1 inch chunks. Arrange in a single layer in a 3 quart baking dish. Pour milk mixture over cornbread, spreading cheese and jalapeños in an even layer. Bake 25 to 30 minutes or until top is golden. Let stand at least five minutes before serving. Garnish with chives.
With the abundance of squash available for many these days, here is a quick and easy recipe to enjoy squash! 2 cups chopped or finely ground squash
1 small onion
1/4 cup corn meal
1/3 cup flour
salt and pepper (to taste)
Mix together all ingredients (batter will be stiff) add more meal if needed. Drop into hot oil and brown. Makes 12-15 "puppies". Enjoy!