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.