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Italian Frittata with Bulgur Wheat Crust and Vinaigrette Tomatoes

This Italian Frittata with Bulgur Wheat Crust and Vinaigrette Tomatoes the bulgur wheat becomes a very nice base for the eggs, cheese and vegetables in this dish and it puts whole grains on our plates and additional protein into our meal. It also counts as a one-dish dinner and is easy to put together.  Read More »


Gluten-free Piña Colada Upside Down Cake

I’d really like to call this “Piña Colada Pineapple Upside Down Cake”, but I feel like it already has such a long, unwieldy name . . . how else can I describe the moist, springy cake softly scented with coconut, with the tangy-sweet fruit on top and the rich dark molasses-y syrup soaking into it? Then for accuracy’s sake I’d also have to add in “gluten-free” and “dairy-free” and “Gluten-Free, Dairy-Free Piña Colada Pineapple Upside Down Cake” . . . that’s a mouthful. And I think the cake speaks for itself in that regard. It’s always fun to add a new flavor to my gluten-free repertoire – and it’s all built on Hodgson Mill’s Gluten-Free Cake Mix, which I love. No matter what I do to it, it has a nice, light, springy texture, and it’s just sweet enough. It’s such a good base for so many variations! I’m plotting many, many more… Read More »


Gluten-Free Carrot Cake Mini-Cupcakes

I have loved the Hodgson Mill Gluten-Free Yellow Cake Mix since the first time I tried it. It’s convenient to just buy one box for one cake, it’s really reliable, and it’s always delicious—soft and tender and sweet, and it might even fool people if you don’t disclose its gluten-free roots. But I’ve also wanted to expand my gluten-free repertoire. Right now, that means carrot cake, since it’s one of my favorites. I like how simple it is to get a couple jars of pureed carrots from the baby food aisle because it makes the final product so smooth and creamy (and because it spares my knuckles from grating carrots . . . sheesh). I think you’re going to love the final product just like I do. Read More »


Baked Apple Peanut Butter Steel Cut Oats

Sweet baked apples with cinnamon and maple syrup, a hint of rich, salty peanut butter, and tender nutty-tasting Hodgson Mill Steel Cut Oats suspended in just enough creamy custard—this might be the most perfect breakfast known to man. Best of all, it makes about 6-8 servings, and leftovers heat up marvelously in the microwave, or wrapped in foil and heated gently in the oven. I could see myself making this recipe for a breakfast buffet, since it’s much easier to serve than regular oatmeal, and more forgiving if it’s cooled a bit. Read More »


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