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Apple Pie Crumb Bars

Soccer season has started and we’ve had to surrender our schedules to keep up with practices and games for two of our girls. Now we love soccer – my husband is even a coach – and we support our girls and their teams 100 percent, but it is harder to find time to bake on the weekends now. That doesn’t stop us from wanting dessert though – namely apple pie. This recipe for Apple Pie Crumb Bars is quicker to put together than traditional apple pie and it includes Hodgson Mill Whole Wheat Pastry Flour, so it’s a healthier way to get our dessert fix, too. Read More »


Easy Homemade Polenta: A How-To

Polenta to the rescue! It’s simple to make, as long as you have some time to pay attention, but once you’ve got a batch, it makes a perfect base for many dishes and sauces — including my farmer’s market largesse. It’s also a tasty alternative to pasta, so I like to use it to shake up my routine. I especially love the contrast of the bright, smooth, melt-in-your-mouth polenta, a sprinkling of rich, nutty parmesan cheese and a twist of black pepper against fresh crisp vegetables and tangy tomato sauce. I’m also amazed that it’s only three ingredients — stone-ground Hodgson Mill Corn Meal, water, and salt — I thought there must be something more to it. I was wrong. Deliciously wrong. Read More »


Rustic Rosemary Whole Wheat Garlic Bread

Sometimes you just need to bake. Despite the hot weather, the need to knead just won’t go away. Besides, when you have a pasta dish like Summer Harvest Pasta with Mascarpone Meatballs in the works, a great bread companion just makes sense. This is where Rustic Rosemary Whole Wheat Garlic Bread comes into the picture. It’s filled with Hodgson Mill Whole Wheat Flour, Hodgson Mill Naturally White Flour, Hodgson Mill Active Dry Yeast, fresh rosemary and minced garlic – and it makes two loaves which helps justify heating up the house when it’s hot out.  Read More »


Cherry-Cornmeal Upside-Down Cake

As much as I love to eat fresh fruit, baking with it is near to my heart – and stomach. Crisps, cobblers, pies, muffins, scones – the list could go on, but this time I decided on cake. I wanted something that would showcase the cherries and add to their sweetness. This Cherry-Cornmeal Upside-Down Cake is the perfect answer. The cherries are sautéed with brown sugar, butter and a little bit of balsamic vinegar and then a lovely, light cornmeal batter made with Hodgson Mill Yellow Cornmeal is layered on top and baked until it turns into a golden brown cake. Then the whole thing is turned upside-down and the oooh’s and ahhh’s begin. The cherries glisten on top of the cake like rubies and beg to be picked off and eaten. The deep yellow from the stone ground cornmeal peeks out around the edges of the cake and promises to deliver a tasty bite along with the cherries on top. Read More »


Zucchini-Chocolate Chip Muffins

Part of the reason I like to grow zucchini is to make this muffin recipe. The combination of Hodgson Mill Naturally White Flour, Hodgson Mill White Whole Wheat, shredded zucchini, mini chocolate chips and toasted walnuts makes for a perfect breakfast or snack muffin. They are light, not overly sweet, yet satisfying and I love the tiny bursts of chocolate in each bite. My kids, who are not always squash fans, even think they taste great. Now I get to start their day off, and mine, with healthy whole grains AND green vegetables. Not something that happens normally – trust me. Read More »


Plum Orange Anise Breakfast Cake with Multigrain Cereal

I think this one is the perfect level of sweetness for morning – tart, baked plums nestle into the soft fragrant cake; almost like a bread pudding. The Whole Wheat Pastry Flour and Multi Grain Cereal give it a pleasant granola-like texture, but without the crunch, if that makes sense. Every bite is just interesting. Read More »


Whole Wheat Bow Tie Pasta with Arugula, Walnuts and Browned Butter

As you can probably tell from this post Holly’s Summertime Garden Pasta Salad and this post Chicken Caesar Pasta Salad that Hodgson Mill Whole Wheat Bow Tie Pasta is one of my favorites to cook with. The flavor is mild and easily replaces white flour pasta, without changing the taste of a dish, and many times improves it. This Whole Wheat Pasta with Arugula, Walnuts and Browned Butter is a perfect example of how to include whole wheat pasta in a great meal for dinner. Read More »


Grilled Vegetable Pasta Salad

To make good use of these grilled vegetables, I’ve come up with a pasta salad that now ranks as one of our new summertime favorite sides. Hodgson Mill Whole Wheat Spirals are the basis of this pasta salad and do a great job of catching the vinaigrette in all of their twists and turns. I also like how the whole wheat flavor brings a hearty taste to this grilled vegetable pasta salad. Read More »


Chicken Caesar Pasta Salad

This salad always gets rave reviews and the recipe is often requested. People just can’t believe something so simple could taste so delicious, but the proof is in this pasta salad. This recipe makes a lot, so get out your biggest bowl to do your tossing in — otherwise you’ll end up with bits and pieces of salad all over the place. Also, even if you’re on the fence about whole-wheat pasta, give Hodgson Mill Whole Wheat Bow Tie Pasta a chance in this recipe. The noodles do a superior job holding up to the vegetables and add a nice flavor dimension that doesn’t scream “whole wheat.” Plus you will be getting all of the health benefits of whole wheat. I promise you won’t miss the white-flour pasta. Read More »


Gourmet Savory Hot Cereal with Bacon, Spinach, and Parmesan

This is my new go-to meal when I get home after a long day, tired and hungry. Five ingredients. Ten minutes. Rich, crispy strips of bacon with silky spinach quickly sautéed in olive oil, over a creamy, nutty ‘risotto’ of Hodgson Mill Oat Bran Cereal, sprinkled over with grated parmesan, a pinch of sea salt, and a grind of black pepper. It’s is an incredibly speedy way to a meal that’s delicious and satisfying without being too heavy. The beauty of oats is that a little salt one way or a little sugar the other is the tipping point for dinner vs. breakfast/dessert. Remember when we talked about how convenient it is to make a big pot of steel cut oats for the week, and using different toppings to keep your meals exciting? It got me to thinking about other, more savory ways you can dress up a hot cereal, and this is the first dinner-worthy combo I’ve found that’s good enough to tell the world about . (Using bacon feels a bit like cheating–what isn’t delicious with bacon? But it’s just so tasty with the oats.) And if you aren’t a fan of sweets for breakfast, it makes a fantastic start to the day, too. Read More »


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