Hodgson Mill Recipe Blog

 
Search

Mini Whole Wheat Banana Pancake Muffins

I used Hodgson Mill Whole Wheat Pastry Flour in this recipe because it’s more finely ground and gives the muffins a lighter texture than regular whole wheat flour does. But, I have a feeling Hodgson Mill Whole Wheat or Hodgson Mill White Whole Wheat would work just as well. I also threw in a half cup of mini chocolate chips just for kicks. They’re optional, but a tasty way to get a little chocolate in the morning. You’ll need about two browning bananas, too. Read More »


Banana-Nut Whole Wheat Cookies with Maple Icing

I found this recipe for Banana-Nut Whole Wheat Cookies with Maple Icing a while back but I never seemed to have brown bananas around when I had time to bake. Well, low and behold, the fruit basket offered up some over-ripe bananas the other day. It just so happened that it was nap time and my schedule was free, so out came the mixing bowl and I was ready to go. I opted to make these cookies, versus banana bread or Banana Pecan Cake with Warm Chocolate Sauce – traditional brown banana outlets in my family, because this recipe intrigued me in several ways. First, the banana is mixed with the butter, chilled and then cut into the flour – like a crumb topping or pie crust. Second, it uses 100% Hodgson Mill Whole Wheat Flour in the dough – no white flour at all. And third, it calls for a maple icing on top – not a flavor I had combined with bananas before. I love it when a recipe gets me thinking and gives me new ideas to try. Read More »


Simple Maple Blueberry Loaf Cake with Maple Glaze

As soon as I saw this recipe I knew it would be perfect for Easter Sunday brunch. It combines two great flavors, blueberries and maple (think pancakes) with a healthy serving of Hodgson Mill Whole Wheat Flour and Hodgson Mill All Natural All Purpose Flour along with some other easy to come-by ingredients all together in a lovely loaf cake. This recipe is also simple to make. I had everything mixed and the cake in the oven in about 10 minutes – perfect for a hectic Easter morning with egg hunts and excited children bouncing around. Read More »


Multigrain Sweet Potato Date Muffins

These muffins combine the earthy sweetness of roasted sweet potatoes, the light caramel chewiness of dates, and the hearty goodness of oats, wheat bran, flaxseed, soy, wheat germ and cracked whole wheat in Hodgson Mill Multigrain Cereal. No simpering breakfast cupcakes here; these have a firm, springy texture that makes you take your time and savor each bite, and just enough sweetness to go great with a cup of coffee. I love the body and texture Multigrain Cereal brings to baked goods—if you like these, you might also want to try my Multigrain Pumpkin Pancakes. 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 »


Copyright © 2014 Hodgson Mill. All Rights Reserved.
1100 Stevens Avenue, Effingham Illinois 62401
>