Calhoun Bend Mill: Home Style Recipes

BREAKFAST

Oatmeal Crunch Granola Bars
4 packages of Calhoun Bend Mill Cherry Crunch Mix
6 egg whites and 2 eggs
1/3 cup canola oil (can substitute one half of this oil with Applesauce)
3/4 cup oats
1/2 cup brown sugar
2 cups mixed raisin bran or natural grain cereal
1 cup raisins (optional)

Mix until gooey. Shape into elongated 4 - 5 inch thick bars. Bake bars 15 minutes at 350 degrees.
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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; fold into batter. Using a lightly buttered skillet, pour 1/2 cup batter about 4 inches in diameter leaving at least 1 inch between pancakes. Turn pancakes when they become puffy and full of bubbles; turning only once. Serve warm with butter and maple syrup or honey.
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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 or fresh peaches (diced and drained)

Combine Calhoun Bend Mill 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. Using a lightly buttered skillet, pour 1/2 cup batter about 4 inches in diameter leaving at least 1 inch between pancakes. Turn pancakes when they become puffy and full of bubbles; turning only once. *NOTE: You can use blueberries, strawberries, blackberries, or any other fruit instead of peaches.
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Raisin Pecan Cornbread or Muffins
1 package Calhoun Bend Mill Honey Butter Cornbread Mix
2 teaspoons pecans, chopped
2 teaspoons raisins

Prepare Calhoun Bend Mill Honey Butter Cornbread Mix according to package directions. Before baking, stir chopped pecans and raisins into prepared mixture and bake as directed.
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Cornmeal Waffles
4 cup Calhoun Bend Mill Stone Ground Cornmeal
1 cup flour
1/2 teaspoon salt
1/2 teaspoon soda
1 cup sour cream
1 egg, separated

Stir together the dry ingredients. Beat the yolk of egg; add the sour cream and stir into dry mixture. Add the white of egg beaten stiff. Cook on a waffle iron.
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MAIN / SIDE DISHES

Spicy Southern Fried Goodness
1 package either Calhoun Bend Mill Awesome Onion or Fried Green Tomato Coating Mix
2 1/2 cups buttermilk
Chicken, Fish, Shrimp, Oysters
Canola Oil

Rinse chicken or seafood, pat dry; set aside. Fill a deep-fry pot or electric skillet to no more than half its depth with canola oil. Heat deep fryer to 325° - 350°. Put Calhoun Bend Mill Awesome Onion or Fried Green Tomato Coating Mix in bowl. Fill another bowl with buttermilk. Place your choice of chicken or seafood, one piece at a time, in the buttermilk; shake off excess liquid, lightly coat with your choice of either Calhoun Bend Mill Coating Mix. For Seafood, fry a few pieces at a time until golden brown. When frying chicken, fry for 10 – 14 minutes, turn then fry and additional 12 – 15 minutes longer or until juices run clear; drain on paper towels.
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Honey Focaccia with Fruit and Ricotta
1 Package Calhoun Bend Mill Rustic Italian Foacaccia Flatbread Mix
1 – 8 oz container Ricotta cheese
2 cups Fruit (chopped apples, pitted cherries, or halved plums)
Honey for brushing on top

Prepare Calhoun Bend Mill Rustic Italian Focaccia Flatbread Mix according to package directions. Before baking, arrange fruit on top; dot with ricotta cheese and drizzle with honey. Bake until browned and cooked through, approximately 35 - 40 minutes. Cool slightly and slice. Serve warm.
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Ham-Garlic Focaccia with Cheese Sauce
1 package Calhoun Bend Mill Rustic Italian Focaccia Flatbread Mix
3/4 cup (3 oz) mascarpone cheese
2 tablespoons roasted red sweet peppers, finely chopped
2 teaspoons fresh rosemary
6 eggs
1/4 cup water
Salt and pepper to taste
1 tablespoon butter
16 slices cooked ham, thinly sliced
Cheddar Cheese Sauce (recipe follows)

Prepare Calhoun Bend Mill Rustic Italian Focaccia Flatbread Mix according to package directions. Slice Focaccia through middle to make 2 halves. Broil cut sides up until toasted. In a small bowl, combine mascarpone cheese, roasted peppers and rosemary. Place toasted halves on plate. Spread the mascarpone mixture covering each half of the Focaccia bread. Add ham then drizzle with cheese sauce and serve.

Cheddar Cheese Sauce:
I1 tablespoon butter
1 tablespoon flour
1/8 teaspoon salt
1/8 teaspoon black pepper
1 cup light cream
3/4 cup cheddar cheese, grated

In a small saucepan, melt butter over medium heat; stir in flour, salt and pepper. Pour in cream, cook and stir until thickened. Add grated cheddar cheese stirring until melted.
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Chicken-Broccoli Focaccia Sandwiches
1 package Calhoun Bend Mill Rustic Italian Focaccia Flatbread Mix
2 tablespoons brown or yellow mustard
3 cooked boneless chicken breasts, cubed
2 cups mozzarella cheese, shredded
2 cups broccoli florets, cooked

Bake Calhoun Bend Mill Rustic Italian Focaccia Flatbread Mix according to package directions. Slice Focaccia through middle to make 2 halves. Mix the mustard with the chicken cubes until totally coated. Place the chicken mixture on the bottom half of the Focaccia bread. Spread the broccoli over the chicken, and top with mozzarella cheese. Bake the prepared bottom part of the sandwich for about 10 minutes or until 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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Tomato Topped Focaccia Bread
1 package Calhoun Bend Mill Rustic Italian or Roasted Garlic Focaccia Flatbread Mix
6 tablespoon extra virgin olive oil
4 tablespoon balsamic vinegar
1 clove garlic, minced
Salt and pepper to taste
1/2 lb cherry tomatoes, halved (yellow, red or mixture of both)
6 oz smoked mozzarella, coarsely grated
1/2 cup basil leaves, thinly sliced

Prepare Calhoun Bend Mill Focaccia Flatbread Mix according to package directions. While baking Flatbread, whisk together the oil, vinegar and garlic in a medium bowl. Season mixture with salt and pepper; add cherry tomatoes & toss together. Leave at room temperature. Heat broiler; place cheese on top of Focaccia bread and broil until cheese is melted and crust is golden. Remove from oven and top with tomato mixture and basil. Serve immediately.
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Focaccia Bread Topping Extravaganza
1 package Calhoun Bend Mill Rustic Italian or Roasted Garlic Focaccia Flatbread Mix

Prepare Calhoun Bend Mill Focaccia Flatbread Mix according to package directions. Before baking, sprinkle with your choice of one of the following toppings; then, bake according to package directions.

TOPPINGS: Vary your amounts according to taste
Vegetable Choice: (your choice or a mixture of the following)
Chopped onion
Kalamata olives, pitted & coarsely chopped
Sun-dried tomato packed in oil
Mushrooms, sliced
Bell pepper, diced (your choice of colors)
Cheese Choice: (your choice or a mixture of the following)
Feta, crumbled
Parmesan cheese, shredded
Goat cheese, diced
Mozzarella cheese, shredded
Blue cheese, crumbled
Herb Choice: (your choice or a mixture of the following – to taste)
Rosemary
Basil
Oregano thyme
Chives
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Sweet Potato Casserole
2 eggs
3 cups sweet potatoes mashed
1 cup sugar
1/2 cup butter or margarine, melted
1/3 cup of milk
1 teaspoon of vanilla extract

Topping:
1 package Calhoun Bend Mill Apple Crisp Mix
1/2 stick butter or margarine, melted
1/2 cup pecans, chopped (optional)
1/2 cup of raisins (optional)

In a medium bowl, beat eggs. Add next five ingredients; mix well, spoon mixture evenly into ungreased 9 x 13 x 2 inch baking dish. Prepare Calhoun Bend Mill Apple Crisp Mix according to package directions, sprinkle/spread over sweet potato mixture. Bake at 350° for 30 – 40 minutes.
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Mexican Cornbread Bake
1 1/2 lb ground beef
1 medium onion, chopped
1/2 medium bell pepper, chopped
1/2 teaspoon garlic, minced
1 teaspoon cornstarch
2 teaspoon chili powder
1 - 6 oz can tomato paste
1 - 14 1/2 oz can whole tomatoes, chopped & un-drained
1 - 4 oz can diced green chili peppers, diced & drained
1 - 15 oz can whole kernel corn, drained

Topping:
1 package Calhoun Bend Mill Mexican Style Cornbread Mix
1 cup shredded cheese

Brown meat, onion, bell pepper and minced garlic, drain off fat. Stir in cornstarch, chili powder, tomato paste, tomatoes, chili peppers and corn, heat thoroughly for 5 minutes. Pour meat mixture into a 9 x 13 inch baking dish. Prepare Calhoun Bend Mill Mexican Cornbread Mix according to package directions; do not bake. Spread cornbread batter evenly on top of meat mixture. Bake at 400° 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 package Calhoun Bend Mill Muffin & Cornbread Mix
1 egg
1 cup milk or buttermilk
1 tablespoon butter or margarine, melted (optional)

In ungreased 12 x 9 x 2 inch baking dish, combine hot dogs, beans, ketchup, and mustard; mix well. Prepare Calhoun Bend Mill Muffin & Cornbread Mix according to package directions; do not bake. Pour cornbread batter over bean/hot dog mixture, spread evenly. Bake at 400° for 30 – 40 minutes or until golden brown.
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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; cook until lightly browned. Stir in tomatoes, 1 teaspoon of 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 sauce mixture. Sprinkle with grated parmesan.
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Microwave Fried Green Tomatoes Parmesan
1 package Calhoun Bend Mill Fried Green Tomato Coating Mix
3 - 4 Green Tomatoes
Oregano and/or basil
Parmesan cheese

Prepare Calhoun Bend Mill Fried Green Tomatoes according to package directions. Place tomatoes in a microwave safe dish. Sprinkle liberally with fresh chopped or dried oregano and/or basil. Sprinkle liberally with Parmesan cheese; microwave 2-4 minutes.
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Stuffed Fried Green Tomato Casserole
1package Calhoun Bend Mill Fried Green Tomato Coating Mix
3 - 4 green tomatoes
1/2 cup Italian bread crumbs
1 jar Spaghetti Sauce (your favorite) or Basic Tomato Sauce (recipe follows)
1 cup Mozzarella cheese, shredded
1/2 cup butter or margarine, melted

Basic Tomato Sauce:
1/2 cup extra-virgin olive oil
1 onion, finely chopped
4 garlic cloves, peeled and thinly sliced
3 tablespoon fresh thyme, chopped - or 1 tablespoon dried
1/2 medium carrot, finely shredded (optional)
2 – 28 oz cans tomatoes, diced
Kosher salt, to taste

In a 3 quart saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook until soft and light golden brown, 8-10 minutes. Add the thyme and carrot and cook approximately 5 minutes more, or until the carrot is soft. Bring to a boil, stirring often; then lower heat and simmer for 30 minutes or until the sauce is as thick as hot cereal. Season to taste with salt; set aside (this sauce holds for 1 week in the refrigerator or for up to 6 months in the freezer).

Prepare Calhoun Bend Mill Fried Green Tomatoes according to package directions. Place half tomatoes in a single layer in a lightly greased 13 x 9 inch baking dish; spoon 1 cup sauce over fried green tomatoes, and sprinkle evenly with half the shredded mozzarella cheese. Layer remaining fried green tomatoes evenly over cheese; spoon additional cup of sauce around tomatoes, being careful not to pour sauce on tops of tomatoes. Sprinkle Italian breadcrumbs over casserole, pour melted butter over breadcrumbs. Bake at 350° for 40 minutes. Let stand 10 minutes before serving.
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Fried Green Tomato with White Gravy
1 package Calhoun Bend Mill Fried Green Tomato Coating Mix
1 package White Gravy Mix
White Pepper, to taste (optional)
Chopped Chives
Basil Leaves

Prepare Calhoun Bend Mill Fried Green Tomatoes according to package directions. Prepare the white gravy mix according to package directions adding a touch of white pepper for zip. Lay fried green tomatoes on plate, drizzle with white pepper gravy, sprinkle with chopped chives and garnish with basil leaf.
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Parmesan-Crusted Green Tomato Gratin
1 package Calhoun Bend Mill Fried Green Tomato Coating Mix
1/2 lb bacon, chopped
1 large red onion, thinly sliced
1 tablespoon canola oil
5 tablespoon Parmesan Romano cheese, freshly grated
5 tablespoon breadcrumbs
1/2 teaspoon salt
Freshly ground black pepper to taste
1 tablespoon fresh thyme leaves

Lightly brown the bacon in a skillet over medium heat; set aside. Pour off all by 2 tablespoon of the bacon grease. Add onion and cook over low heat until caramelized (about 10 minutes). Preheat oven to 350°. Combine the cheese, breadcrumbs, and oil; set aside. Prepare Calhoun Bend Mill Fried Green Tomatoes according to package directions. Using shallow baking dish, place 4-5 fried tomato slices around one side, overlapping them slightly. Spoon some of the bacon-onion mixture on the lower half of each tomato slice, and they layer another row of tomatoes across the first row at a slight angle against one another, top each slice with more of the bacon-onion mixture. Repeat until the dish is full. Sprinkle with salt, pepper, fresh thyme, and the Parmesan Romano cheese/breadcrumb mixture. Cover the dish with foil and cook for 30 minutes. Remove the foil and continue cooking until the top of the gratin is browned.
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Slow-Cooker Cornbread Dressing
2 packages (your choice) Calhoun Bend Mill Cornbread Mix
1 – 16 oz package herb stuffing mix
2 – 10 1/2 oz cans cream of chicken soup
2 – 14 oz cans low-sodium chicken broth
1 medium onion, chopped
1/2 cup celery, chopped
4 large eggs
1 tablespoon rubbed sage
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoon butter, cut up

Prepare Calhoun Bend Mill Muffin & Cornbread Mix according to package directions; set aside to cool. Once cooled, crumble cornbread in medium bowl. In another bowl, add 4 1/2 cups cornbread with all other ingredients except butter; mix well. Pour mixture into a lightly greased 5 1/2 or 6 qt slow cooker. Dot with the butter; cook covered on LOW 4 hours or until cooked through and set.
*Note: Prepared cornbread will be about 7 cups crumbs; you can freeze the remainder of the cornbread crumbs for use at another time.
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Calhoun’s Broccoli Cheese Cornbread
1 package Calhoun Bend Mill Honey Butter Cornbread Mix
4 eggs
1/2 cup butter, melted
1/2 teaspoon salt
3 cups frozen chopped broccoli, thawed and drained
1 cup (4 oz) Cheddar cheese, shredded
1 medium onion, chopped

In a bowl, combine eggs, butter and salt; stir in package Calhoun Bend Mill Honey Cornbread Mill, add broccoli, cheese and onion and stir until blended thoroughly. Pour into a greased 11 x 7 inch baking pan. Bake at 350° for 30 – 35 minutes or until a toothpick inserted near the center comes out clean. Slice and serve warm with a bowl of soup.
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Mexican Corn Casserole
1 package Calhoun Bend Mill Mexican Style Cornbread Mix
1 can cream style corn
1 can whole corn, including juice
2 eggs
1 cup sour cream
1 1/2 stick butter, melted
Swiss cheese

Mix cream corn, whole corn, eggs, sour cream; stir in package to Calhoun Bend Mill Mexican Style Cornbread Mix making sure all ingredients are blended thoroughly. Pour into buttered 13 x 9 inch dish. Bake at 350 degrees for 30 - 35 minutes. Remove and add slices of Swiss cheese on top and bake an additional 8 – 10 minutes.
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Honey Baked Corn
1 stick butter
1 medium onion, chopped
1 medium bell pepper, chopped
1 - 15 oz can cream style corn
1 – 15 oz can whole corn
1 package Calhoun Bend Mill Honey Butter Cornbread Mix
2 eggs, beaten
1 – 8 oz carton sour cream
1 1/2 cups Cheddar Cheese, grated

Sauté onions and pepper in butter. Add cream style corn, whole corn, Calhoun Bend Mill Honey Butter Cornbread Mix, and eggs. Mix all ingredients until blended thoroughly, then pour in a greased baking dish. Spread sour cream on top and sprinkle with cheese. Bake in a 375° oven for 40 minutes.
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DESSERT

Strawberry Cheesecake Delight
1 package Calhoun Bend Mill Strawberry Pie Mix
2 cups (1 lb) fresh strawberries, sliced
3/4 cup hot tap water
1 – Deep dish (9 oz /10”) shortbread or graham cracker pie crust
1 – 8 oz package cream cheese
1 cup powdered sugar
Non-dairy whipped topping, thawed

Combine Calhoun Bend Mill Strawberry Pie Mix and hot water into a 1-quart microwave-safe bowl. Stir until mix dissolves. Microwave on HIGH about 3-4 minutes (Microwave ovens vary, cooking time is approximate). Allow mixture to bubble/boil for at least 30 seconds. Watch carefully as mixture may boil over! Remove and stir thoroughly. Fold strawberries into the mixture. Set aside to cool. In microwave-safe bowl, soften cream cheese on high for 20-30 seconds. Add powdered sugar and cream well. Spoon cream cheese mixture into pie crust; spread evenly. Pour strawberry pie mixture over cream cheese, refrigerate for at least 2 hours or until set. Garnish with whipped topping. Serve and enjoy. Store remaining pie in refrigerator covered.
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Apple Crisp Cheesecake
2/3 cup butter or margarine, softened
1 1/3cups all-purpose flour
1 cup granulated sugar
1 package Calhoun Bend Mill Apple Crisp Mix
2 packages (8 oz each) cream cheese, softened
3 eggs

Preheat oven to 350°. Mix butter, flour and one fourth cup sugar with spoon. Press in ungreased rectangular pan, 13 x 9 x 2. Bake 15 minutes. Prepare Calhoun Bend Mill Apple Crisp Mix according to package directions; set aside. Beat cream cheese and three fourths cup sugar in a medium bowl with electric mixer on medium speed until smooth and fluffy. Beat in eggs, one at a time, until smooth. Pour over crust. Sprinkle Calhoun Bend Mill Apple Crisp mixture 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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FRUIT Pizza
Pecan Crust
3 - 4 Medium Pears
1 package Calhoun Bend Mill Apple Crisp Mix

Pecan Crust
1 1/3cups all-purpose flour
1/3 cup brown sugar, packed
1/3 cup pecans, finely chopped
1/2 teaspoon ground nutmeg
1/2 teaspoon grated lemon peel
2/3 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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Crunchy Berry Crisp
1 cup fresh blueberries
1 cup fresh blackberries
1 cup fresh raspberries
1 tablespoon lemon juice
1 packages Calhoun Bend Mill Cherry Crunch Mix
Ice cream (optional)

Preheat oven to 375°. Place all berries in buttered square baking dish, 8 x 8 x 2 inches. Sprinkle with lemon juice. Prepare Calhoun Bend Mill Cherry Crunch Mix according to package directions; spread mixture on top of berry mixture. Bake about 30 minutes or until topping is golden brown. Serve warm with ice cream if desired.
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Chocolate filled Sopapillas
1 package Calhoun Bend Mill Sopapilla Mix
Chocolate kisses

Prepare Calhoun Bend Mill Sopapilla Mix according to package directions. 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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Pumpkin-Walnut Crunch
1 package Calhoun Bend Mill Cherry Crunch Mix
1 – 16 oz can pumpkin or 2 cups fresh pumpkin
3/4 cup brown sugar
1 tablespoon butter or margarine
1 cup walnuts

Blend pumpkin, brown sugar and 1 tablespoon butter together and spread in 9 x 9 inch pan. Prepare Calhoun Bend Mill Cherry Crunch Mix according to package directions, add walnuts. Sprinkle crunch mixture over pumpkin; bake at 375° for 25 - 30 minutes or until pumpkin is bubbly.
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Apple Cheddar Pie
Apple Cheddar Pie Topping (see recipe below)
1 Deep Dish Pie Crust
1/4 cup pure maple syrup
1/4 cup honey
5-6 cups cooking apples, peeled & thinly sliced
2 tablespoon all-purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Preheat oven to 375°. Make Apple Cheddar Topping; set aside. Preheat 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; prepare Apple Cheddar Topping and sprinkle over apples. Bake 45 – 50 minutes or until topping is golden brown and apples are tender. Serve warm..

Apple Cheddar Topping
1 cup (4 oz) Cheddar cheese, shredded
1 package Calhoun Bend Mill Apple Crisp Mix
Prepare Calhoun Bend Mill Apple Crisp Mix according to package directions; add the cheddar cheese and mix thoroughly.
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Dee's Purple Passion
1/3 cup blueberries or blackberries (fresh or frozen)
Sugar, to taste
2 – 16 oz cans pears in syrup or natural juice, sliced
1 package Calhoun Bend Mill Cherry Crunch Mix
1/3 cup pecan pieces
Butter Spray
Whipped topping and/or Ice cream (optional)

Place pear slices in bottom of 8 x 8 or 9 x 9 inch pan. Drop frozen or fresh blueberries or blackberries on top of pears. Sprinkle sugar over fruit, if needed. Prepare Calhoun Bend Mill Cherry Crunch Mix according to package directions. Mix in pecans and spread over fruit. Lightly spray butter spray over topping. Bake 375° for 25 – 30 minutes. Serve warm with ice cream or whipped topping.
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Carrie's Banana Crunch
1 package Calhoun Bend Mill Cherry Crunch Mix
1/4 cup flour
3 eggs, beaten
2 cups non-fat canned milk (a little at a time)
2 – 3 bananas, sliced
1 teaspoon vanilla
3/4 - 1 cup sugar
2 tablespoon 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; add sliced bananas. Pour banana mixture in medium casserole dish. Prepare the Calhoun Bend Mill Cherry Crunch Mix according to package directions. Sprinkle on top of banana mixture.
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Cornmeal Gingerbread
1 cup Calhoun Bend Mill Stone Ground Cornmeal
1/2 cup white flour
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon ginger
1 cup buttermilk
1/2 cup molasses
4 tablespoon butter, melted
1 egg, beaten lightly

Preheat oven to 375°. In medium saucepan, heat the molasses; stir in the meal, salt and ginger; cool. Add the milk, butter, flour and baking soda together. Add in the egg; stir thoroughly. Pour into a shallow baking pan; bake 25-30 minutes.
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Crispy Apple Pie
1 package Calhoun Bend Mill Apple Crisp Mix
1 Deep dish pie crust
5 1/2 cups peeled, cored, thinly sliced apples (1/4 inch thick)
1 tablespoon lemon juice
1/2 cup light brown sugar, firmly packed
3 tablespoon all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon salt
2 tablespoon butter or margarine
Sugar

Preheat oven to 400°. Toss apples with lemon juice. Combine brown sugar, flour, cinnamon, ginger, and salt; mix with apples. Spoon apple mixture into pie crust; dot with butter, bake 30 minutes. Meanwhile, prepare Calhoun Bend Mill Apple Crisp Mix according to package directions. Remove pie from oven. Sprinkle Apple Crisp Mix over top of pie. Return to oven and continue baking for an additional 25-30 minutes or until top is golden brown. Cool before cutting.
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FOR THE HEALTH CONSCIOUS

Healthy Cornbread Loaf
1 package Calhoun Bend Mill Muffin & Cornbread Mix
2 tablespoon extra virgin olive oil
1 tablespoon flaxseed oil
1 cup fat free soymilk
1 – 2 tablespoon low fat butter, softened

Combine and mix by hand all above ingredients; stir thoroughly. Pour batter into an olive oiled microwave safe loaf pan or muffin tin. Microwave for 7 minutes; serve and enjoy.
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Patrick's Awesome Fajitas
1 1 package Calhoun Bend Mill Awesome Onion Coating Mix
1 lb. steak (beef or venison) or chicken strips
1 large onion, sliced
2 large bell peppers, sliced
10 flour tortillas

Cut steak into 1/2 inch strips. Dredge strips in Calhoun Bend Mill Awesome Onion Coating Mix and pan fry in small amount of canola oil until browned. Sauté bell pepper and onion together; serve strips and vegetables wrapped in warm tortillas topped with pico de gallo, sour cream and / or guacamole.
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Plum Crunch
1 package Calhoun Bend Mill Cherry Crunch Mix
6 plums, halved and pitted
1/4 cup orange juice
Whipped topping (optional)

Prepare Calhoun Bend Mill Cherry 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