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Whole Wheat Pecan Upside-Down Cake

Thanksgiving is in a few days and even though turkey is typically the main event, how you finish a meal is just as important. This year I decided to make a lighter, healthier version of pecan pie by using similar ingredients in a delicious upside-down cake made with 100% Hodgson Mill Whole Wheat Pastry Flour. A buttery, brown sugar topping loaded with toasty pecans glazes a tender, whole grain buttermilk cake . . .  Read More »


Whole Wheat Caramel Turtle Bars with Milled Flax Seed

A bar cookie version of classic caramel turtle candies – crisp shortbread crust made with Hodgson Mill Whole Wheat Flour and Hodgson Mill Milled Flax Seed, layered with crunchy toasted pecans, buttery, soft caramel, and topped with chocolate ganache. Read More »


Moist and Chewy Coconut Date Cookies

Moist and Chewy Coconut Date Cookies are crispy on the outside and soft on the inside. The winning combination of dates, pecans and coconut is outstanding, and the addition of healthy Hodgson Mill Untoasted Wheat Germ gives these cookies a subtle nutty flavor that adds the perfect touch.  Read More »


Whole Wheat Gingerbread Biscotti with Cranberries and Pecans

Hodgson Mill mixes are great because they’re filled with the same ingredients you would otherwise have to measure and mix – real time savers. So, for the sake of convenience and whole grain goodness, this recipe includes Hodgson Mill Whole Wheat Gingerbread Mix as well as some dried cranberries and pecans for a little sweetness and extra crunch. Read More »


Banana Pecan Cake With Warm Chocolate Sauce

What can you do with the brown bananas that sit on your counter top? Think tender, sweet, banana-bread-like cake with a cruchy sugar-pecan top. Then picture warm chocolate sauce drizzled over a piece and then swoon a little as you drop a mental dollop of whipped cream on top. As decadent as this sounds, it’s pretty easy and includes a boost in nutrition from Hodgson Mill Whole Wheat Pastry Flour. Whole wheat pastry flour is so finely ground that its texture is hardly noticeable in most recipes and is easy to incorporate into this banana cake without any complaints from the little ones. Repurposing over-ripe fruit + whole wheat goodness = cake that tastes great and gets more whole grains onto your plate. Sounds good to me. Read More »


Oatmeal Turtle Jumbles

It is a good thing I can type with my mouth full, because I can’t stop eating these oatmeal turtle jumbles. They have a buttery, brown sugar-oatmeal-whole wheat bottom, a gooey chocolate layer mixed with pecans in the middle and then more buttery, brown sugar goodness mixed with caramels on top. Need I say more? You must try these. They are calling your name. And they’re a delicious addition to your holiday cookie tray, or an easy gift for a friend or neighbor. Plus, I’m sure Santa wouldn’t mind seeing these on the plate you leave out for him on Christmas Eve. Read More »


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