Celebrate the fall harvest by making a sweet, tall loaf filled with all kinds of whole grains! Read More »
You can't help but love the combination of lemon and blueberries and with the addition of Hodgson Mill Stone Ground Yellow Corn Meal! Read More »
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 »
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 »
Not only are these toppings completely delicious, but the crust is, too. Hodgson Mill Rye Flour as well as some Hodgson Mill Corn Meal is mixed into the dough to add extra flavor and crunch. Don’t worry if you’re not a big rye flour fan; it does a good job of highlighting the smoky flavor you get from cooking on the grill and isn’t noticeable otherwise.
Cooking pizza on the grill is not hard. Impressive – Yes. Hard – No. The key to success is to have everything prepared before you start grilling. As luck would have it, all of these ingredients can be fixed as early as the day before – even the crust – which I promise is not hard to make, either. Read More »
These fun slice and bake cherry jammers are festive and delicious. A perfect treat for the holidays! I love the corn meal crunchy/chewiness and cherry jam together– it’s like a bite of cherry pie. Awesome! Read More »