Recipe: Roasted Squash Soup

Roasted Squash Soup

Prep Time10 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 40 minutes
Course: Soup
Servings: 4

Ingredients

  • 1 large chopped onion
  • 1 butternut or acorn squash
  • 1 grated yam
  • 8 to 10 cups chicken flavoured or vegetable broth
  • 1 tsp white pepper
  • Salt and pepper to taste
  • 2 bay leaves

Instructions

  • Place whole squash (pierced the skin) on rake in 375ºF oven. Bake until soft (depending on size, 45 minutes to 1 hour).
  • Cut top off whole garlic bulb, wrap in foil and bake in oven for approx 30 minutes. Meanwhile, lightly brown onion in a few tablespoons oil.
  • Add stock, scoop out soft garlic into stock. Bring to a boil. Add seasonings. Reduce heat and simmer.

Notes

This recipe comes from a fantastic cookbook prepared by the Friends of the Grist Mill in 2003 based on some of the most popular recipes in the Tea Room.

Recipe: Christine’s Plum Cake

Christine’s Plum Cake

Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Dessert
Servings: 10

Ingredients

  • 1/2 cup butter
  • 1 cup sugar
  • 3 eggs
  • 1 tsp vanilla
  • 1 2/3 cups grist mill flour
  • 2 tsp baking powder
  • 1/4 cup or less milk
  • 12 plums cut in half

Topping:

  • 1/4 cup butter
  • 1/2 cup grist mill flour
  • 1 cup sugar

Instructions

  • Cream together butter, sugar, eggs, and vanilla. Add grist mill flour, baking powder and milk. Makes a stiff batter.
  • Spread into 9×13 inch greased pan. Place plums, cut side up, on batter. Sprinkle with topping (rub butter, flour and sugar until crumbly).
  • Bake at 350ºF for 40 minutes. Serve warm with whipped cream or ice cream. Freezes well.

Notes

This recipe comes from a fantastic cookbook prepared by the Friends of the Grist Mill in 2003 based on some of the most popular recipes in the Tea Room.

Recipe: Susan’s Garden Veggie Soup

Susan’s Garden Veggie Soup

Prep Time20 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 50 minutes
Course: Soup
Servings: 8

Ingredients

  • 1 large chopped onion
  • 3 stalks celery including leaves, chopped
  • 4 cups spinach
  • 2 chopped broccoli
  • 2 cups green cabbage chopped
  • 2 cups Swiss chard
  • 1 cup fresh parsley or 2 Tbsp dried
  • 2 bay leaves
  • 1 Tbsp dried basil
  • Salt and peppper to taste
  • 8 to 10 cups chicken flavoured or vegetable stock

Instructions

  • Lightly brown onion and chopped celery in a few tablespoons oil. Add broth and the rest of the ingredients. Bring to a boil. Add seasonings, reduce heat and simmer.

Notes

This recipe comes from a fantastic cookbook prepared by the Friends of the Grist Mill in 2003 based on some of the most popular recipes in the Tea Room.

Recipe: Kellyann’s Alsatian Torte with Berry Filling

Alsatian Torte with Berry Filling

Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Course: Dessert
Servings: 8

Ingredients

Base:

  • 1 1/2 cups grist mill flour
  • 1/4 cup sugar
  • 1/2 cup butter
  • 1 1/2 tsp baking powder
  • 1 egg
  • 2 tsp vanilla

Filling:

  • 3 to 4 cups blueberrries or strawberries
  • Grated rind of 1 lemon
  • 2 Tbsp sugar

Custard:

  • 2 cups sour cream
  • 2 egg yolks
  • 1/4 cup sugar
  • 2 Tbsp lemon juice

Instructions

  • Combine the ingredients for base in a bowl. Combine well, mixing by hand, and pat evenly into the bottom of a greased 12 inch sprinform pan.
  • Lightly mix berries, rind and sugar and sprinkle evenly over dough.
  • Whisk together custard ingredients and pour evenly over berries.
  • Bake at 325°F for 1 hour or until firm and golden brown.
  • Cool before serving.

Notes

This recipe comes from a fantastic cookbook prepared by the Friends of the Grist Mill in 2003 based on some of the most popular recipes in the Tea Room.

Recipe: Sour Milk Gingerbread

Sour Milk Gingerbread

Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Dessert
Servings: 12

Ingredients

  • 1 cup molasses
  • 1 cup sour milk
  • 1 tsp ginger
  • 1 3/4 tsp soda
  • 2 1/3 cups grist mill flour
  • 1/2 tsp salt
  • 1/4 cup melted butter

Instructions

  • Add milk to molasses. Mix and sift dry ingredients. Combine mixtures.
  • Add butter and beat vigorously. Pour into a buttered shallow pan and bake 45 mins at 325°F.

Notes

This recipe comes from a fantastic cookbook prepared by the Friends of the Grist Mill in 2003 based on some of the most popular recipes in the Tea Room.

Recipe: Christine’s Black Bottom Cupcakes

Christine’s Black Bottom Cupcakes

Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Dessert
Servings: 8

Ingredients

  • 8 oz cream cheese
  • 1 egg
  • 1/3 cup sugar
  • 1/8 tsp salt
  • 6 oz pkg chocolate chips or all-purpose flour
  • 1 cup sugar
  • 1 tsp baking soda
  • 1/4 cup cocoa
  • 1/2 tsp salt
  • 1 cup water
  • 1/3 cup canola oil
  • 1 Tbsp vinegar
  • 2 tsp vanilla
  • 1 tsp cinnamon

Instructions

  • Mix first 5 ingredients. In another bowl, mix the remainder together.
  • Fill pans with the second mixture and then top with the cream cheese mixture.
  • Bake at 350ºF for 25 to 30 minutes. Remove from oven and while hot, add one square of a milk chocolate bar on top of each.

Notes

This recipe comes from a fantastic cookbook prepared by the Friends of the Grist Mill in 2003 based on some of the most popular recipes in the Tea Room.

Recipe: Grist Mill Cheese Baking Powder Biscuits

Grist Mill Cheese Baking Powder Biscuits

Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Side Dish
Servings: 12

Ingredients

  • 2 cups grist mill flour
  • 4 tsp baking powder
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp dry mustard
  • 1 cup milk and water half of each
  • 2 Tbsp butter
  • 1/2 cup grated sharp cheddar cheese

Instructions

  • Sift the dry ingredients. Cream butter and add to dry mix. Add rest of ingredients.
  • Roll to 1 inch thick and cut with cutter. Brush with butter and bake at 350ºF for 10 to 20 minutes.

Notes

This recipe comes from a fantastic cookbook prepared by the Friends of the Grist Mill in 2003 based on some of the most popular recipes in the Tea Room.

Recipe: Sesame Crisp Cracker Biscuit

Sesame Crisp Cracker Biscuit

Prep Time20 minutes
Cook Time15 minutes
Resting Time2 hours
Total Time2 hours 35 minutes
Course: Side Dish
Servings: 12

Ingredients

  • 1 1/2 cups grist mill flour
  • 1 cup whole wheat flour
  • 1/2 tsp salt
  • 1 cup warm water
  • 1 egg beaten
  • 1/2 tsp garlic powder
  • 1 tsp grated parmesan cheese
  • 1/2 tsp pepper

Instructions

  • Preheat oven to 425°F. Use ungreased baking sheet.
  • Combine flour, salt, garlic powder, pepper, and cheese.
  • Add water to mix. Stir until forms soft dough.
  • Turn dough onto floured surface and knead about 10 minutes.
  • Place in greased bowl. Cover with damp cloth and rest at room temperature for 2 hours.
  • Divide dough into four portions. Roll each piece into very thin rounds 12 inches in diameter.
  • Transfer to baking sheet and brush lightly with beaten egg. Sprinkle sesame seeds on dough.
  • Bake 10 to 15 minutes until crisp.

Notes

This recipe comes from a fantastic cookbook prepared by the Friends of the Grist Mill in 2003 based on some of the most popular recipes in the Tea Room.

Recipe: Quick Cheese

Quick Cheese

A quick and easy first cheese recipe.
Total Time2 hours
Author: Chris Mathieson

Materials

  • 1 gallon milk use whatever kind of milk you'd like
  • 1/2 cup white vinegar
  • 1 tbsp salt optional

Instructions

  • Warm the milk in a large heavy-bottomed pot, stirring continuously until it reaches 195F and then remove from heat. (We don't want any of the milk to scorch to the bottom, so be diligent about the stirring.)
  • Pour in the vinegar and stir gently once or twice to ensure the acid is evenly mixed, but don't over stir and risk damaging the curds.
  • Watch as the white curds start to develop and separate from the yellow whey. As they cool, the curds will get firmer, and stick to each other. This should take about five minutes.
  • Carefully ladle the warm curds into a strainer lined with multiple layers of cheesecloth–resist the temptation to pour them from the pot into the strainer–it'll only damage the curds and those little pieces will clog the cheesecloth. Capture the whey in a bowl placed under the strainer. Once cool, you can drink it (it's delicious!), use it as extra flavour in soup stock or use it as plant food in your garden.
  • Add salt at this point, if desired. You can also add other herbs or spices, if you'd like to experiment. If you add something, give it a gentle toss with a fork to spread your addition through the curds.)
  • For queso fresco,  gather the cheesecloth edges together and twist gently to give the cheese a little squeeze and let sit on a draining rack as the whey continues to drip out of the cheese. For paneer, take the cheese and place in a cheese mold with a weight on top to more firmly press the cheese. As soon as it's cold, it's ready to use!
  • This cheese, in either form, will last about a week in the fridge. Unlike other cheese, paneer and queso fresco can also be frozen without much effect. Also, because of its firm texture, paneer can be fried without melting.
  • Enjoy!

Notes

At its most basic, making cheese is simply the process of turning milk into something solid and tasty. There are many different ways to accomplish this, but they generally involve using some combination of acid, heat and enzymes. This simple and quick cheese recipe will use acid and heat to turn a gallon of store-bought milk into about a pound of something you could call “queso fresco” or “paneer”.
This isn’t a hard process, but you need to pay close attention to get the best results.

Recipe: Rhubarb Upside-Down Cake

Rhubarb is a vegetable that pretends to be a fruit, but we love it anyway. One of the very first harvests of spring, signaling the abundant garden bounty that will be coming soon. Older plants can often be very productive, so if you know someone with a well-established yard it’s entirely possible that they have more rhubarb than they know what to do with. It never hurts to ask.

This simple recipe is very straight forward, and the results are sure to impress anyone. Serve it with whipped cream, vanilla ice cream or a big glass of cold milk.

Rhubarb Upside-Down Cake

A quick seasonal cake that’s sure to impress.
Prep Time30 minutes
Cook Time35 minutes
Total Time1 hour
Course: Dessert
Servings: 8 pieces
Author: Chris Mathieson

Ingredients

In Skillet

  • 3 cups sliced rhubarb
  • 1 cup sugar
  • 2 tbsp all-purpose flour
  • 1/4 tsp ground nutmeg
  • 1/4 cup butter melted

Batter

  • 1/4 cup butter melted
  • 3/4 cup sugar
  • 1 large egg room temperature
  • 1-1/2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp ground nutmeg
  • 1/4 tsp salt
  • 2/3 cup 2% milk

Instructions

  • Place rhubarb in a greased 10-in. cast-iron or other heavy ovenproof skillet. Combine sugar, flour and nutmeg; sprinkle over rhubarb. Drizzle with butter and set aside
  • For batter, in a large bowl, beat the butter and sugar until blended. Beat in the egg. Combine the flour, baking powder, nutmeg and salt. Gradually add to egg mixture alternately with milk, beating well after each addition until completely combined.
  • Spread batter over the rhubarb mixture. Bake at 350° until a toothpick inserted in the center comes out clean, about 35 minutes. Loosen edges immediately and invert onto a serving dish. Serve warm. If desired, serve with vanilla ice cream, whipped cream or a big glass of milk.
  • Enjoy!