BREAKFAST
Oatmeal Crunch Granola Bars
Cornmeal Pancakes
Peach Cobbler Pancakes
Ham-Garlic Focaccia with Cheese Sauce
Honey Focaccia with Fruit and Ricotta
BREAKFAST
Oatmeal
Crunch Granola Bars
4
packages of Calhoun Bend Mill Cherry Oatmeal Crunch
6
egg whites and 2 eggs
One-third cup canola oil (can substitute one half of
this oil with Applesauce)
Three-fourths cup oats
One half cup pecans
One half cup raw turbinado sugar
2 cups mixed raisin bran or natural grain
cereal
1 cup white, 2 cups wheat flour
1 cup or more raisins
Mix until gooey. Shape into elongated 1 inch thick bars. Cook until Hot (15 minutes at 350 degrees)
Cornmeal
Pancakes
3/4 cup Calhoun Bend Mill Stone Ground Cornmeal
3/4 cups sifted flour
1 tablespoon sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2 egg yolks, beaten
1 1/3 cups milk
2 tablespoons butter, melted
2 egg whites
Combine
the cornmeal, flour, sugar, baking powder and salt in a bowl. Add a mixture
of egg yolks and milk; beat until well blended and smooth. Stir in the melted
butter. Beat the egg whites until stiff and peaks are formed, and fold into
batter. Pour batter onto a lightly buttered skillet in small amounts about
4 inches in diameter leaving at least 1 inch between each. Turn pancakes when
they become puffy and full of bubbles. Turn only once. Serve warm with butter
and maple syrup or honey. Yield: 12 pancakes
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Peach
Cobbler Pancakes
1
package Calhoun Bend Mill's Peach Cobbler Mix
1 1/2 level cups all purpose flour
1 teaspoon baking powder
2 tablespoons cooking oil
2 eggs
2 cups milk
1 cup canned peaches (diced and drained)
Combine Peach Cobbler Mix, flour and baking powder in
a mixing bowl. Make a well in the center. Combine oil, eggs, milk, and peaches;
pour into well and stir just until moistened. Pour batter by 1/4 cupfuls
onto a lightly greased hot griddle; turn when bubbles form on top of pancakes.
Cook until second side is golden brown. Suggestion : You can also use
blueberries, strawberries, blackberries, or any other fruit instead of peaches.
Yield: 6 servings.
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Ham-Garlic
Focaccia with Cheese Sauce
1 package Calhoun Bend Mill Rustic Italian Focaccia Bread
3/4 cup mascarpone cheese (3 ounces)
2 tablespoons finely chopped roasted red sweet peppers
2 teaspoons fresh rosemary
6 eggs
1/4 cup water
salt and pepper to taste
1 tablespoon butter
16 slices thinly sliced cooked ham
Cheddar Cheese Sauce
Bake Calhoun Bend Mill Roasted Garlic Focaccia Bread according to package directions. Broil cut sides of baked focaccia until toasted, and remove from broiler. In a small bowl, combine mascarpone cheese, roasted peppers and rosemary. Spread some of the mascarpone mixture on each half of the focaccia.
Cheddar
Cheese Sauce:
In a small saucepan, melt 1 tablespoon butter over medium heat. Stir in 1
tablespoon flour, 1/8 teaspoon salt and 1/8 teaspoon pepper. Stir in 1 cup
light cream. Cook and stir over medium heat until thickened. Stir in 3/4 cup
grated cheddar cheese until melted.
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Honey
Focaccia with Fruit and Ricotta
1 Package of Calhoun Bend Mill Rustic Italian Foacaccia
bread, prepared according to package directions
1 container of Ricotta
2 cups Fruit (chopped apples, pitted cherries, or halved plums)
Honey for brushing on top
Prepare Calhoun Bend Mill Rustic Italian Focaccia Bread according to directions.
Preheat the oven to 450 degrees. Press deep holes all over the dough and brush
with olive oil so that it just puddles in the impressions. Arrange fruit on
top. Dot with ricotta and drizzle with honey. Bake until browned and cooked
through, 35 to 40 minutes. Cool slightly and slice. Serve warm.
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Carol's
Vegetable Crunch
One half package of Calhoun Bend Mill Cherry Oatmeal Crunch
2 cans or Tuna or Chicken (drained &flaked)
1 can of condensed cream of celery soup
1 can of condensed cream of mushroom soup
2 cups of frozen mixed vegetables
Three fourths cup of milk
Preheat oven to 450°.
Combine all ingredients and place in a 9 x 13 inch casserole dish. Bake for
27-30 minutes. Remove dish from the oven and let stand for 5 minutes. Serve
warm.
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Sweet
Potato Casserole
2 eggs
3 cups mashed sweet potatoes
1 cup sugar
1/2 cup melted butter or margarine
1/3 cup of milk
1 teaspoon of vanilla extract
Topping:
1-8 ounce package of Calhoun Bend Mill Apple-Cinnamon Crisp Mix
1/2 stick melted margarine or butter
1/2 cup of chopped pecans (optional)
1/2 cup of raisins (optional)
In a large bowl, beat eggs. Add next five ingredients; mix well. Spoon evenly
into ungreased 9 x 13 x 2 inch baking dish. Prepare Apple-Cinnamon Crisp Mix
according to instructions, sprinkle/spread over sweet potato mixture. Bake
at 350° F for 30-40 minutes. Yield: 6-8 servings.
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Mexican
Cornbread Bake
1 1/2 lbs. ground
beef
1 med. onion, chopped
1/2 med. bell pepper, chopped
1/2 tsp. minced garlic
1 tbsp. cornstarch
2 tsp. chili powder
1-6 oz. can tomato paste
1-14 1/2 oz. can whole tomatoes, chopped, undrained
1-4 oz. can diced green chili peppers, drained
1-15 oz. can whole kernel corn, drained
Topping:
1 pkg. Calhoun Bend Mill Mexican Cornbread Mix
1 cup shredded cheese
Brown meat, onion, bell pepper and minced garlic, drain off fat. Stir in cornstarch,
chile powder, tomato paste, tomatoes, chile peppers, and corn. Heat through
5 minutes. Pour meat mixture into a 9 x 13 inch baking dish. Prepare Mexican
Cornbread Mix accordingly to package directions. Spread cornbread mixture
evenly on top of meat mixture. Bake at 375° F for 25 minutes, then add
cheese and finish baking for an additional 5 minutes.
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Cornbread
Bean Bake
1
(lb.) package hot dogs, cut into 1/2 inch slices
2 (16 oz.) cans of baked
beans
1/2 cup ketchup
1 tablespoon prepared mustard
Topping:
1-8 ounce package Calhoun Bend Mill Cornbread and Muffin Mix
1 egg
1 cup
milk or buttermilk
1 tablespoon melted butter or margarine (optional)
In ungreased 13 x 9 x 2 inch baking dish, combine hot dogs, beans, ketchup,
and mustard; mix well. Prepare Cornbread and Muffin Mix according to instructions;
pour over bean mixture, spread evenly. Bake at 400° F for 35 to 40 minutes
or until golden brown. Yield: 8 servings.
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Hushpuppies
1
pkg of Calhoun Bend Mill Mexican Cornbread and Muffin Mix
1 egg
1/3 cup water
1 small onion finely chopped
1 jalapeno pepper finely chopped (optional)
1/3 cup whole kernel corn (optional)
Vegetable oil
Mix all ingredients. Use two spoons to shape into small round or oval balls.
Drop into 2" of hot oil (375°). Cook until golden brown. Drain on paper
towels and enjoy!
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Italian-Style
Polenta Meal
1
lb Italian sausage, crumbled
1 lb fresh mushrooms, sliced
2 tablespoons
olive oil
2 1/2 cups canned tomatoes
1 teaspoon, salt
1/4 teaspoon
pepper
3 cups water
1 1/2 teaspoons salt
1 cup Calhoun Bend Mill
Stone Ground Cornmeal
1 cup cold water
Heat olive
oil in a large skillet. Add sausage meat and mushrooms and cook until lightly
browned. Stir in tomatoes, 1 teaspoon of the salt, and pepper. Simmer 20-30
minutes. Meanwhile, bring the water and remaining salt to a boil in a saucepan.
Gradually add a mixture of the cornmeal and cold water, stirring constantly.
Continue boiling until mixture thickens. Cover, lower heat and cook slowly
for about 10 minutes. Transfer cornmeal to a warm platter and top with the
sauce mixture. Sprinkle with grated parmesan. Yield: 6-8 servings
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Chicken-Broccoli
Focaccia Sandwiches
1
package Calhoun Bend Mill Rustic Italian Focaccia Bread
2 tablespoons brown mustard
3 cooked boneless chicken breasts, cubed
2 cups mozzarella cheese, shredded
2 cups cooked broccoli florets
Bake Calhoun Bend Mill Rustic Italian Focaccia Bread according to package
directions. Slice baked bread in half horizontally. Mix the mustard into the
cubed chicken breasts to coat. Place the chicken cubes on the bottom half
of the foccacia bread. Spread the broccoli over the chicken, and top with
mozzarella cheese. Bake the prepared bottom part of the sandwich for about
10 minutes, until the cheese is melted. Place the top of the bread over the
filling, and bake for another 5 minutes to heat through. Cut into small squares
to serve.
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DESSERT
Cinnamon
Crisp Cheesecake
Two thirds cup butter or margarine, softened
One and one-third cups all-purpose flour
One-fourth cup granulated sugar
1 Package Calhoun Bend Mill, Inc. Apple Cinnamon Crisp Topping Mix
Two packages
(8 ounces each) cream cheese, softened
Three-fourths cup granulated sugar
Three eggs
Heat oven to 350 degrees. Mix butter, flour and one fourth cup sugar with
spoon. Press in ungreased rectangular pan, 13x9x2. Bake 15 minutes.Mix up
Calhoun Bend Mill Apple Cinnamon Crisp Mix and set aside. Beat cream cheese
and three fourths cup sugar in a large bowl with electric mixer on medium
speed until smooth and fluffy. Beat in eggs, one at a time, until smooth.
Pour over crust. Sprinkle Apple cinnamon Crisp Mix on top of cream cheese
mixture. Bake about 35 minutes or just until puffed and center is dry. Do
not over bake. Cool completely. Store covered in refrigerator.
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Pear
Pizza
Pecan
Crust
3-4 Medium Pears
Calhoun Bend Mill Apple Cinnamon Crisp Mix
Pecan Crust
One and one-third cups all-purpose flour
One-third cup packed brown sugar
One-third cup finely chopped pecans
One half teaspoon ground nutmeg
One half teaspoon grated lemon peel
Two-thirds cup butter or margarine, softened
Mix all ingredients except butter in medium bowl. Cut in butter using pastry blender
or crisscrossing 2 knives, until crumbly. Press firmly and evenly against bottom
and side of ungreased 12-inch pizza pan. Bake 8 minutes at 375 degrees; cool.
Cut each pear lengthwise in half and remove core. Place each pear half, cut side
down, on cutting surface. Cut crosswise into thin slices. Lift each pear half
with spatula and arrange on baked crust, separating and overlapping slices (retain
pear shape) to cover surface of crust. Mix up one package of Calhoun Bend Mill
Apple Cinnamon Crisp Mix and sprinkle over pears. Bake 15-20 minutes or until
crust is golden brown and pears are tender.
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Oatmeal Berry Crisp
One pint (2 cups) fresh blueberries
One pint (2 cups) fresh blackberries
One pint (2 cups) fresh raspberries
Two tablespoons lemon juice
Calhoun
Bend Mill Cherry Oatmeal Crunch
Heat over to 375 degrees. Place berries in ungreased square baking dish, 8x8x2
inches. Sprinkle with lemon juice. Mix up 2 packages of Calhoun Bend Mill Cherry
Oatmeal Crunch and top the berry mixture with it. Bake about 30 minutes or until
topping is golden brown. Serve warm with ice cream if desired.
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Apple Cinnamon Cheddar Pie
Apple Cinnamon Cheddar Topping
Pastry for One-Crust Pie
One fourth cup
pure maple syrup
One fourth cup honey
5-6 cups thinly sliced peeled cooking
apples
Two tablespoons all purpose flour
One half teaspoon ground cinnamon
One half teaspoon ground nutmeg
Heat oven to 375 degrees. Make Apple Cinnamon Cheddar Topping; set aside. Make
pastry. 2. Heat maple syrup and honey in 10-inch skillet over medium heat. Stir
in apples and flour; simmer 5 minutes. Stir in cinnamon and nutmeg. Spoon apple
mixture into pie crust. Sprinkle with topping. 3. Bake 45-50 minutes or until
topping is golden brown and apples are tender. Serve warm. Apple Cinnamon
Cheddar Topping
One cup shredded cheddar Cheese (4 ounces)
One package
of Calhoun Bend Mill Apple Cinnamon Crisp Mix.
Follow the instructions for
making the Apple Cinnamon Crisp. Mix the cheddar cheese in with the Apple Cinnamon
Crisp.
Pastry
for One-Crust Pie
One cup all purpose flour
One half teaspoon salt
One third cup plus one
tablespoon shortening
2-3 tablespoons cold water
Mix flour and salt. Cut in shortening, using pastry blender or crisscrossing 2 knives,until particles are size of small peas. Sprinkle in water, one tablespoon at a time,tossing with ford until all flour is moistened and pastry almost cleans side of bowl(1 to 2 teaspoons more water can be added if necessary).
Gather pastry into a ball. Shape into flattened round on lightly floured surface.
Roll pastry, using floured rolling pin, into circle 2 inches larger than
upside-down pie plate, 9x11/4 inches. Fold pastry into fourths and place in pie
plate; unfold and ease into plate, pressing firmly against bottom and side. Trim
overhanging edge of pastry 1 inch from rim of plate. Fold and roll pastry under,
even with plate; flute.
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Chocolate filled Sopapillas
Follow the directions to make Sopapillas. Take two squares, place a chocolate
kiss between them and press the edges together. Fry as usual and enjoy a wonderful
dessert.
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Herman's
Purple Passion
1/3
cup blueberries or blackberries
Sugar, white or turbinado, to taste
2-
16 oz cans pears in natural juice, sliced
1 Tbsp melted butter, margarine
or non-hydrogenated cholesterol-reducing spread
1 pkg. Calhoun Bend Mill's
Cherry Oatmeal Crunch Mix
or Food Service Oatmeal Crunch Topping
Mix
1/3 cup pecan pieces
Butter flavored vegetable spray
Whipped topping
(optional)
Place pear slices in bottom of 8 X 8 or 9 X 9 pan Drop frozen
or fresh blueberries or blackberries on top of pears. Sprinkle sugar over blueberries
or blackberries if needed. Mix butter, margarine, or spread with one package of
Cherry Oatmeal Crunch Mix or 8 oz of Food Service Oatmeal Crunch Topping until
crumbly Mix in pecans and spread over fruit. Lightly spray toping mix with vegetable
spray. Bake in 375° for 25-30 minutes. Serve warm with ice cream or whipped
topping if desired.
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Walnut-Pumpkin
Crunch
1
8 oz. bag Calhoun Bend Mill Oatmeal Crunch Topping Mix
1 16 oz. can pumpkin
or 2 c. fresh pumpkin
3/4 c. brown sugar
1 T. butter or margarine
1 c. walnuts
2 T butter or margarine
Blend pumpkin, brown sugar,
& butter together and spread in a 9x9 inch pan. Mix Oatmeal Crunch Topping, butter
and walnuts. Sprinkle topping mixture over pumpkin, and bake at 350° for
30 minutes or until pumpkin is bubbly.
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Mary's
Banana Crunch
1
8 oz. bag Calhoun Bend Mill Oatmeal Crunch Topping Mix
1/4 c. flour
3 eggs (beaten)
2 c. non-fat canned Pet milk (a little at a time)
2-3 bananas
1 tsp. vanilla
3/4 to 1 c. sugar
2 tbsp. butter or margarine
Mix flour, sugar and eggs together. Place in a double boiler & slowly add
milk while heating mixture until almost boiling. Stir in vanilla and butter,
then add sliced bananas and top with Oatmeal Crunch Topping Mix made with
2 T of butter.
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FOR
THE HEALTH CONSCIOUS
Healthy
Cornbread Loaf
Calhoun
Cornbread Mix
2 tablespoons extra virgin olive oil
1 tablespoon flaxseed
oil
1 cup fat free soymilk
1-2 tablespoons butter flavored vegetable spray
(not the liquid)
Combine and mix by hand; stir thoroughly. Pour batter
into an olive oiled loaf pan or muffin tin. Microwave for 7 minutes.
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Dr.
Gibson's Awesome Fajitas
1
8 oz. bag Calhoun Bend Awesome Onion Coating Mix
1 lb. steak (beef or venison) or chicken strips
1 large onion
2 large bell peppers
10 flour tortillas
Cut steak into 1/2" in. strips. Dredge strips into Awesome Onion Coating Mix
and fry in small amount of oil until browned. Saute bell pepper and onion
together. Serve strips and vegetables wrapped in warm tortillas topped with
pico de guillo, sour cream and / or guacamole.
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Plum
Oatmeal Crunch
Calhoun
Bend Mill's Cherry Oatmeal Crunch or Food Service Oatmeal Crunch Topping Mix
6 plums, halved and pitted
1/4 cup orange juice
Whipped topping (optional)
Prepare Oatmeal Crunch Mix according to package directions. Place plum halves
in 8 X 8 baking dish and sprinkle with orange juice. Cover plums with crumb
mixture and bake in 375° oven approximately 20-25 minutes until lightly
browned.
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CALHOUN BEND MILL Inc., P.O. BOX 520, Libuse, Louisiana 71348
Consumer Hotline (800) 519-6455 recipes@calhounbendmill.com