Bread Recipes from Sage Hill Farms
|Black Orchard Apple Bread
Any good cooking apple will workPre-heat stove oven to 350*
Set Convection oven to 325*1 cup Blackstrap Molasses
1 cup grapeseed oil
3 cups all-purpose unbleached flour
1 tsp real sea salt
1 tsp baking soda
1 tsp cinnamon
2 tsp pure vanilla extract
2 cups peeled/chopped apple
1 cup raisins (soaked and drained – optional)
1/2 cup walnuts (optional)Grease 2 large loaf pans
Beat together the oil, molasses, and eggs. In a separate bowl sift together the flour, salt, soda and cinnamon
Add dry ingredients to the liquid mixture
Stir just until all dry ingredients are moist.
Pour equal amounts into loaf pans and bake for one hour.
After an hour check for doneness by running a butter knife into the center…should come out clean. If not another 10 minutes should do it…don’t over cook.
Cool on a wire rack upside down
Remove from pans as soon as possible to avoid sweating.
I serve with soft butter or jam
Can top with any good glaze or serve plain
I hope you try it and love it!
Grandma Lily’s Teacakes
2 cups all purpose flour
In a large bowl whisk together the flour, sugar, baking powder, salt, cinnamon and mace.
Cut the cold butter into small pieces and blend into the flour mixture with two knives or your fingers.
The mixture should look like course crumbs.
Stir in raisins, add the beaten egg and enough milk to form a soft dough.
Knead the dough gently on a floured surface and roll to a thickness of about 1/4 inch.
Cut into rounds using a 2-1/2 inch cookie cutter.
Heat a griddle pan to a medium hot…lightly butter.
Cook the cakes about 3 minutes on each side until golden brown but still soft in the middle.
Immediately after removing from griddle sprinkle with granulated or powdered sugar.
Serve warm with a slather of butter or jam
After cooling, can be stored at room temps for about a week.
1 1/2 lb tomatillos
Salsa verde is really easy to make from scratch, all you need are tomatillos, onion, jalapeño, lime, and cilantro.
Broil or pan roast the tomatillos long enough to get a darkening and all the flavors have blended.
Then it’s a quick spin in the blender with the other ingredients…Done!
Sage Hill Farms Corn Cake
Easy to cook on an outdoor grill or campfire stove.
1 cup all purpose flour
(Softened unsalted butter and maple syrup for serving, or you can eat these as a snack while hiking the woods or strolling the park.)
In a bowl stir together the flour, the honey, and a pinch of salt and the sage.
In an 8 or 9 inch iron skillet, heat 1/2 tablespoon of oil until shimmering hot. Pour and smooth the batter into the hot skillet. Cover partially and cook over medium low heat until corn cake has browned on the bottom. (About 5 minutes)
Using a spatula, remove from the skillet and add remaining oil to the pan. Gently invert the corn cake back into the pan and cook until it is brown on this side. (about another 5 minutes.)
Good hot or cold
The Best Rye Bread
1 (.25 ounce) package active dry yeast
In a 4-qt. glass bowl, dissolve yeast in 2 cups warm water; whisk in rye flour until smooth. Lightly cover with a clean kitchen towel. Let stand in a warm place for about 4 hours or until batter falls about 1 in. and surface bubble activity is reduced. Stir in the sugar, caraway seeds, salt, 5 cups all-purpose flour and remaining water; mix well. Stir in enough remaining flour to form a firm dough. Turn onto a floured surface; knead until smooth and elastic, about 8 minutes (don’t over knead). Cover and let rest for 15 minutes.
Divide dough into four portions. Cover and let rest for 15 minutes. Shape into four round loaves, about 6 in. each. Coat two baking sheets with nonstick cooking spray; sprinkle each with 1 teaspoon cornmeal. Place loaves on pans. Cover and let rise until doubled, about 45 minutes.
With a sharp knife, make several slashes across the top of each loaf. Brush with egg. Sprinkle each loaf with 1 teaspoon caraway seeds. Bake at 400 degrees F for 30-35 minutes, rotating pans after 15 minutes, or until browned. Cool on wire racks.
2 1/4 cups plus 3 tablespoons all-purpose flour
Pre-heat oven to 400*
Lightly coat a 12 cup muffin tin with cooking oil-I use grape-seed oil.
In a large bowl combine 21/4 cups of flour, sugar, baking powder and salt-set aside.
In a medium size bowl, whisk together the egg, sour cream, butter, milk, lemon juice and zest.
Using a fork, stir the egg mixture into the flour mixture until just combined (do not over mix).
In a small bowl combine remaining 3 tablespoons flour and the blueberries, coating gently and fold into the batter.
Spoon 1/3 cup of batter into each muffin cup. Bake 30 to 35 minutes until golden brown.
Cool on a wire rack for 5 minutes, loosen edges and turn out.
Serve with fresh butter while hot or store in an air tight container after completely cooled.
1-1/2 cups unbleached all purpose flour
Preheat oven to 400*.
Butter 18 muffin cups or use liners. Set aside.
In a large mixing bowl combine—-flour, cornmeal, baking powder, cinnamon, baking soda, and salt.
In a medium bowl combine—-eggs, honey, sugar, buttermilk, and unsalted butter…add egg mixture all at once to the flour mixture. Stir just until moistened….Gently fold in the blackberries.
Spoon batter into prepared cups, filling each cup 3/4 full.
Bake at 400*for about 20 minutes or until golden brown and a wooden test pick comes out clean.
Cool on a wire rack for 10 minutes.
These freeze really well and reheat well.
Buttermilk Hush Puppies
1-1/2 cup white cornmeal
Mix all ingredients-drop by tablespoon into hot cooking oil (grape-seed is best)
Fry until golden brown…drain on paper towels
Modenia’s Spoon Bread
2 cups whole milk
Cooking oil…I use grapeseed
Combine milk, water, cornmeal, butter and salt
Beat egg whites until stiff and gradually add the yolks
Pour into a well oiled 1-1/2 quart casserole dish
Bake at 350* for 35 to 45 minutes…don’t over bake.
|Strawberry/Black Walnut Muffins/Bread
Makes 12 regular size muffins
Baking Time is about 30 minutes2 cups all purpose/unbleached flour, spooned into measuring cup and leveled-off with knife, plus 2 teaspoons more for tossing with strawberries
2 teaspoons baking powder
3/4 teaspoon sea salt
1 stick or 1/2 cup unsalted Real butter, softened
1 cup local honey or raw sugar
2 large eggs
1-1/2 teaspoons vanilla extract
1/4 teaspoon almond extract
1/2 cup milk (raw dairy or coconut milk)
3/4 cups finely chopped Black Walnuts
2-1/4 cups diced strawberries-divided
2 tablespoons turbinado sugar, for topping (optional)Preheat the oven to 375°F. Line a 12-cup muffin tin with paper liners; spray the liners and the pan with non-stick cooking spray.In a medium bowl, whisk together the flour, baking powder and salt.With electric mixer, beat the butter/honey or raw sugar for about 2 minutes. Add the eggs one at a time, scraping down the sides of the bowl and beating well after each addition. Beat in the vanilla extract (The batter may look a little grainy — that’s okay).With the mixer on low, add the flour mixture in three separate additions, alternating with the milk and ending with the flour.Toss the strawberries with 2 teaspoons of flour (this will keep them from sinking to the bottom). Set 1/2 cup of the berries aside. Add the remaining berries to the batter and fold with a spatula until evenly distributed. Do not over mix.Stir in walnutsScoop the batter into the prepared muffin tin (I use an ice-cream scoop) they will be very full. Scatter the reserved berries evenly over the muffins, then sprinkle the turbinado sugar over the center of each muffin (keeping the sugar away from the edges will prevent sticking).Bake for about 30 minutes, until lightly golden and a cake tester comes out clean. Run a sharp knife around the top edge of each muffin to free it from the pan if necessary (the edges can stick), then let the muffins cool in the pan for about 10 minutes. Transfer the muffins to a rack to cool completely.
Grandma Williams Raisin Cake
2-1/2 cups dried fruit (raisins, cranberries, currants or dates
Night before: Set fruit to soak in the tea
Baking day….Preheat oven to 325, grease Iron skillet (can bake in Loaf pans-1 large, 1 small…or 3 small)
In a large bowl, mix together the flours, then add other dry ingredients and mix.
Beat the egg and add to mixture, along with the jam and fruit and remaining tea…stir until just mixed.
Divide into loaf pans or pour into a 10″ Iron skillet..bake about an hour or until a knife inserted into center comes out clean.
If using small loaf pans check at 45 minutes.
Cool about 15 minutes…turn out of pans and store in airtight container at room temp.
Mustard-Poppy Seed Butter
Banana Bread (nuts are optional)
2 very ripe bananas
Preheat oven to *350
Mash bananas in small bowl.
Sift flour, leavenings, and salt together in a mixing bowl.
Beat the egg and oil until creamy.
Fold the dry ingredients into the wet ingredients, stirring as little as possible.
Place into the loaf pan.
Cool on a rack and turn out immediately.
GOOD NO-YEAST DILL BREAD
2 cups unbleached white flour
Sift together the first 4 ingredients, and then stir in whole wheat flour and dill seed. In another bowl, mix buttermilk, butter and sugar. Add to dry ingredients.
Bake in a pre-heated oven at 350* until brown and knife inserted in center comes out clean.
CRANBERRY ORANGE MUFFINS
1 cup copped, fresh cranberries
Preheat oven to 375*. Oil the muffin pans.
Chop the cranberries by pulsing on grind in a blender. Place in a small bowl.
Mix the Stevia and warmed honey or syrup into the cranberries and set aside.
Sift the flour, leavening’s, and salt together in a bowl.
In a large mixing bowl, beat the oil and egg together with a wire whisk. Mix in the tahini. Beat in the yogurt, then the orange rind and orange juice.
Stir the sweetened cranberries into the batter.
Fold the dry ingredients into the wet ingredients, stirring as little as possible. Spoon into muffin tins.
Bake 25 to 30 minutes, remove from pan and cool on a rack.
TIP: Soak the cranberries in the stevia overnight on the counter or in the frig. The soaking will give you a better blending of the two tastes.
Sage Buttermilk Biscuits
1/2 cup cold, unsalted real butter (softened)
Heat oven to 450*
In a large mixing bowl cut the butter into the flour until it is like coarse meal.
Make a well in the center and pour in the buttermilk – mix with a fork or your hands until all ingredients come together. (Don’t over-knead)
On a lightly floured work surface, form dough into a ball and roll to about 1/2″ thickness. Flour a 3″ biscuit cutter or a glass rim and cut the biscuits. Makes 12.
Keep rolling the dough until all is used.
Place biscuits on an ungreased baking sheet and brush with cream.
(Tribute to my mother for these delicious biscuits…I grew up loving them and still do.)