Homemade: Recipes

Vanilla Wafers

April 11, 2023 by bakerhillfarm

Growing up, I always loved vanilla wafers. When the mini version came out, it was my absolute favorite! As an adult, I don’t particularly care for the additional preservatives, so I have created my own recipe! I hope you’ll enjoy!

The batter for these vanilla wafers is very simple to throw together. Dry first, then wet. Make sure to chill the dough for a bit so they don’t run when you bake them.

The first few times I made these, I made them way too big! Be sure to make very small balls of dough. The will puff white a bit! If they’re too big, they lose that wafer feel. We want them small.

The recipe called for 2 teaspoons of baking powder because I use 100% freshly milled flour. Not only does this improve the nutritional content, it also improves the texture. I love the crumb that’s formed around the outer edge!

I highly encourage you to make these for a snack, dessert, and they should most definitely replace any vanilla wafers in banana pudding. If you’re going to make it, let’s make it right! 😘

Vanilla Wafers

Soft on the inside, crisp on the outside, these vanilla wafers trump their store bought counterpart! Try them out today!

Ingredients

1 3/4 cup of flour (approx. 1 1/4 c soft white wheat berries)
1/2 tsp salt
2 tsp baking powder
1/2 cup of sugar
1 stick of butter at room temperature
1 egg
2 TBSP good quality vanilla
2 TBSP milk

Instructions

Grind wheat berries if using whole grain. Mix all of your dry ingredients in a mixing bowl. Add butter, sugar, egg, and vanilla to a mixer with a paddle attached. Beat. Slowly add in dry ingredients until everything is incorporated. Then add milk 1 TBSP at a time.
Refrigerate for 30 minutes to an hour.
Preheat oven to 350° F. Spoon very small pieces of dough (see picture above) on a lined baking sheet. Bake about 12 minutes or until the edges are good and the center is puffed. Freezes well and stores at room temperature for 5 days.

Corn Tortillas With Fresh Ground Flour

April 6, 2023 by bakerhillfarm

Corn tortillas made with freshly ground flour from my Harvest NutriMill are a yummy vessel to eat all of your favorite taco ingredients.

Most of the time, corn for corn tortillas have been prepared through a process called nixtamalization. This process involves soaking the corn in calcium hydroxide as well as partially cooking before the grinding process. We are eliminating that step here for convenience, and due to the fact that nothing wet can go into my electric grain mill. Since we are only consuming these occasionally, I’m not too concerned with eliminating that step.

The easiest way to press our corn tortillas is with a tortilla press. Since I don’t have one, I am going to instruct you with a very simple method.

First, make your dough and cover it to rest for 20 minutes. Meanwhile, use two pieces of wax paper, plastic wrap, or a gallon size bag cut open like a book.

Once your dough has rested, scoop out a ball (golf ball size), onto your plastic or wax paper, lay the other sheet over the top. Take something flat like a cutting board or plate and apply even pressure to flatten the dough out.

Preheat a cast iron griddle. I love this one from Lodge. Oil slightly and use your plastic wrap to flip your tortillas onto the griddle. Cook on each side for about 30 seconds to a minute or until it looks slightly golden.

And there you have it! Home ground corn tortillas in no time! Enjoy!

Corn Tortillas with Fresh Ground Corn

These tortillas are made with stone ground corn at home! Simple and delicious.

Ingredients

2 cups finely ground corn flour
1/4 tsp salt
1 1/3 cup of hot water

Instructions

1. Mix ingredients and cover tightly. Let rest for 20 minutes.

2. Warm a cast iron griddle. Oil it lightly.

3. Line a tortillas press with wax paper or plastic wrap. If you do not have a press, follow the instructions about to press your tortillas.

4. Press a 1 1/2 inch dough ball.

5. Cook over medium heat for about 30 seconds each side.

6. Keep cooked tortillas covered with a towel while you cook the rest.

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Easy Fruit Cobbler with Freshly Milled Flour

March 29, 2023 by bakerhillfarm

Fruit cobbler with freshly milled flour and the canned fruit of our choice makes an easy dessert for all the homesteaders out there!

fruit cobbler made with canned strawberries

Do you need a simple whole grain breakfast or dessert for your family? Well Look no further! This recipe can be thrown together in no time! To make it even easier, I include the measurements before I grind my wheat berries.

fruit cobbler and scrambled eggs for breakfast

I use my Harvest NutriMill to grind my berries. Use soft white wheat berries to get a lighter texture. Use any canned fruit you have on hand. I’ve used blueberries, strawberries, plums, and peaches. They’re all delicious!

Easy Fruit Cobbler (With a Pint Canned Fruit!)

This fruit cobbler with fresh ground flour is delicious!

Ingredients

2/3 cup of soft white wheat berries
1 TBSP of baking powder
2/3 cup of sugar
1/2 teaspoon salt
1 tsp vanilla
2/3 cup of milk
1 pint of fruit
1/2 cup butter, melted in 8x8 pan

Instructions

Write instructionsPreheat oven to 375 degrees F. Melt butter in 8x8 inch pan in the oven.
Grind wheat berries finely. Mix flour with baking powder, salt, and sugar. Add milk, vanilla, and mix well.
Drain the syrup from your canned fruit. Save it to add to tea!
Pour batter right over hot butter in your pan. Spoon the fruit over the top of your batter.
Bake for 40-45 minutes, or until the center no longer jiggles.

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Red Lentil Hummus (No Tahini)

March 12, 2023 by bakerhillfarm

I love hummus! When my youngest was a toddler, she would hummus with a spoon, always wanting more!

There’s some evenings as a mom when you need to serve your family something quick in a pinch! There are also those times when you want to go meatless for the sake of your budget!

This hummus recipe is packed with fiber, protein, and plenty of vitamins and minerals! Raw garlic is a must in our family, and this is a great way to incorporate it. Serve it with chips, pita, or even in quesadillas!

Red Lentil Hummus (No Tahini)

Red lentil hummus, packed with flavor, but without the tahini.

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Ingredients

1 cup of red lentils
2 cups of water
4 cloves of garlic
1.5 teaspoons of cumin
1 teaspoon of salt
1 heaping TBSP Greek yogurt
1.5 TBSP lemon juice
3 TBSP EVOO
EVOO & parsley for garnish

Instructions

1. Add lentils to your instant pot, along with 2 cups of water. If you don’t have an IP, cook lentils over on the stove top.

2. Let the lentils cool a bit and then add them to your food processor. Add all the ingredients, except those for garnish.

3. Blend on medium until your mixture is nice and smooth. Check the consistency. If it’s too thick, add another TBSP of olive oil. If you think it’s not thick enough, know that it will get thicker if you chill it in the refrigerator. Serve warm or cold. The flavors seem to be even more distinct the next day!

4. Put it all in a dish and use the back of your spoon to make a swirl in the top. Drizzle with a bit of EVOO and garnish with parsley. Serve as you’d wish!

Drop Donuts Made with 100% Whole Grain Flour

March 9, 2023 by bakerhillfarm

If you grind your wheat at home, you probably know there is the idea that you cannot achieve light, fluffy textures using your fresh wheat. Well my friends, I’m here to tell you that is a misconception!

The recipe I have for you today is made with 100% soft while wheat. Soft white wheat is the best grain for pastries, baked goods, or really anything where baking powder is your leavening agent.

Grind your wheat fine. When using my Harvest Nutrimill, I turn my knob to about 7 o’clock to achieve the texture I want. I mix all my dry ingredients first, and then add my wet.

Once everything is mixed well, let your batter rest while you heat the oil. Your batter will be a little thicker than pancake batter. I do not use a thermometer to check my oil. I test it with a little bit of the batter to check and see if it’s ready.

Donut rolled in sugar & cinnamon. This is another topping option if you don’t want the glaze.

I make sure there’s enough oil in the skillet for my donuts to float and be flipped. They won’t submerge so don’t worry about getting it too deep. You want to do very small spoonfuls of the batter. If you do heaping spoonfuls, the batter will burn before it cooks through.

100% Whole Grain Drop Donuts

Lightly and fluffy donuts made from 100% soft white wheat grain.

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Ingredients

1 1/2 cups of soft white wheat (I use a stone ground mill)
1 TBSP baking powder
1/2 tsp salt
1/3 cup of sugar
1 tsp vanilla
1 egg
3/4 cup whole milk
Coconut oil for frying
FOR GLAZE: 1 cup of powdered sugar, 1 tsp vanilla, 2-4 TBSP heavy cream

Instructions

1. Mix your first 7 ingredients. Mix your glaze in a separate bowl.

2. Heat your coconut oil in a cast iron pan. You want your oil at least an inch in depth, enough to let the donuts float and then be flipped.

3. Test the oil with a small bit of the batter. You don’t want it to brown too quickly or it will burn. Be sure to drop very small spoonfuls (1/2 a spoon full of batter) or else they won’t cook through the center.

4. Once your oil is ready, drop little spoonfuls of batter in the oil. Let them puff and brown on one side, then flip to cook the other side.

5. Once they’re done, use a fry spider to fish them out and drop them in your glaze and toss. Place them on a parchment lined pan to cool.

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Fish Cakes

March 8, 2023 by bakerhillfarm

Fish Cake, fish fritter, whatever you want to call it- just know it’s good!

This recipe comes together fairly quickly, and is really delicious. To someone who is married to an avid fisherman, I’ve had to find other ways over the years to cook fish! Even though I love it batter in cornmeal and deep fried, it’s not ideal for all the time!

This recipe takes basic pantry ingredients and it into a fish patty. Serve this alone, in between two slices of bread, or as an appetizer.

Fish Cakes

These fish cakes are delicious! Serve as an appetizer or as your main course!

Ingredients

1-1 1/2 pounds of white fish filets
1 egg
1/3 cup of mayo
1 TBSP Dijon mustard
2 tsp Worcestershire sauce
2 tsp hot sauce
1/2 cup breadcrumbs
1/2 tsp salt
1/2 tsp pepper
1 TBSP parsley
3 TBSP butter + more for frying
1 TBSP lemon juice

Instructions

Start by melting your butter in a 9x13 pan set at 350°F. Lay your filets out in your pan once the butter has melted. Sprinkle with lemon juice. Bake for 10 minutes until just cooked through.
Once your fish is cooked, use a fork to flake it apart. Don’t worry about draining the liquid. Let it cook slightly. Use a slotted spoon to put fish in a baking dish.
Add your remaking ingredients and mix well. Your mixture should not be runny. It should be able to hold together slightly.
Preheat a cast iron skillet over medium heat. Add butter to your pan. Spoon fish mixture into your pan, making sure you leave plenty of room to flip. Cook until golden brown and then flip.
Serve with a remoulade sauce, ranch, or tarter sauce. Enjoy!