Hodgson Mill Recipe Blog


Simple Lemony Chicken Soup with Sorghum

Made with fresh, spring vegetables, rotisserie chicken, and a simple lemony broth, this lovely soup is served over a healthy helping of Hodgson Mill Pearled Sorghum. It’s simply delicious.  Read More »

Gluten Free Blueberry Lemon Cornbread Muffins

Light, lemony and bursting with blueberries, these tasty cornbread muffins are the perfect side to any dish. And because they begin with a box of Hodgson Mill Gluten Free Sweet Yellow Cornbread Mix, they’re a cinch to put together. Let’s make muffins!  Read More »

Iced Raspberry Loaf Cake

This easy but impressive cake is filled with fresh raspberries, a hint of lemon and is topped with a browned-butter icing. It also contains Hodgson Mill Milled Flax Seed and Hodgson Mill Whole Wheat Flour. Yep, you get to have a healthy cake and eat it, too. Read More »

Whole Wheat Lemon Cream Scones

These flaky, buttery scones are delicious enough for a fancy afternoon tea, but wholesome enough to serve for breakfast. And guess what -- they are even easier to make than muffins! Dress them up with whipped cream and jam, or make them healthier with lemon yogurt and fresh berries. Read More »

Lemon Cake with Stone Ground Corn Meal and Crushed Blueberry Sauce

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 »

Gluten Free Lemon Lavender Snaps

These crisp, buttery morsels are suffused with bright, tart, lemon and spicy, floral lavender. Even more lemon and lavender are mixed together to make a smooth, lilac-colored glaze. The result is a boatload of crispy, beautiful, bite-sized gluten free cookies you’ll want to pop into your mouth, one after another. Read More »

Raspberry Cream Bars

Hooray! It’s Easter time! That means spring is just around the corner and we can look forward to shedding our winter coats for good. In light of this celebration, I came up with a bright, flavorful dessert made with fresh raspberries and a buttery whole wheat crust that’s perfect to share with family and friends on Easter. Let’s hear it for spring! Read More »

Lemon Crumb Bars

I mixed half Hodgson Mill Whole Wheat Pastry Flour and half Hodgson Mill Naturally White All Purpose Flour for the crust/crumble part, so not only are these treats delicious, they’re better for you than your typical lemon bar. Hodgson Mill Whole Wheat Pastry Flour is easy to substitute in any recipe. It’s pretty much a one-to-one ratio, whole wheat to white flour, so feel free to experiment making your favorite recipes healthier. Read More »

Whole Wheat Couscous with Lemon, Peas and Chives

I think part of the reason this recipe went over so well is because I used Hodgson Mill Whole Wheat Couscous with Milled Flax Seed and Soy. The added flax and soy give the couscous a little more texture, not to mention the added health benefits. Foods that are mushy, like avocados, are not my husband’s favorites. So I wanted to make sure I packed this dish with as much flavor and crunch as possible. Onions, garlic, fresh chives and lemon get things off to a great start and sweet peas and toasted sliced almonds finish things up with bright color and the little bit of extra crunch I was looking for. Read More »

Whole Grain Strawberry Lemon Scones

Hodgson Mill Whole Wheat Pastry Flour really makes a difference in this recipe. The nutty flavor of the whole wheat is the perfect complement to the strawberries and lemon. It also gives these scones a rustic yet healthy appeal — perfect for those mornings you want a little something special, but not too fancy or overly indulgent. Read More »

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