Lanterman's Mill Recipes.pdf

1. Buckwheat Potato Pancakes: Mix 1 cup buckwheat flour, 1/3 cup potato flour, 3 tsp baking powder, 1/2 tsp salt, 1-3 T sugar, 1 egg, 3 T oil, and 1 1/2 cups soy or rice milk. Cook on a hot griddle.
2. Whole Wheat Bread: Combine 1 cup milk, 1 T melted butter, 1 1/2 tsp sugar, 1 1/2 tsp salt, 2 T molasses, and 1 pkg active dry yeast. Add 2 cups whole wheat flour and 1 1/4 cups all-purpose flour. Knead and bake at 375° for 50 minutes.
3. Whole Wheat Biscuits: Mix 2 cups all-purpose flour, 1 cup whole wheat flour, 1/4 tsp salt, 4 1/2 tsp baking powder, and 1 1/2 sticks butter. Add about 1 cup milk and knead. Bake at 450° for 10 minutes.
4. Whole Wheat Waffles: Beat 4 eggs, separated, and mix with 1 cup milk, 4 T melted butter, 1/4 tsp salt, 1 tsp vanilla, and 2 cups whole wheat flour. Cook on a waffle iron.
5. Whole Wheat Muffins: Combine 1 cup all-purpose flour, 1 cup whole wheat flour, 4 tsp baking powder, 1/4 cup sugar, 1 egg, 1 cup milk, and 1/4 cup butter. Bake at 400° for 15-20 minutes.
6. Corn Bread: Mix 1 cup whole wheat flour, 3 tsp baking powder, 1 cup milk, 1 egg, 1 cup corn meal, 1/3 cup sugar, and 1/4 cup butter. Bake at 425° for 20 minutes.
7. Corn Meal Griddle Cakes: Combine 2 cups whole wheat flour, 1/2 cup corn meal, 2 tsp baking powder, 1 tsp salt, 1 T sugar, 1 1/2 cup milk, and 2 eggs. Cook on a lightly greased griddle.
8. Corn Meal Cookies: Cream 1 cup butter, 1 cup sugar, 2 eggs, and 2 tsp lemon juice. Add 1 1/2 cups all-purpose flour and 1 cup corn meal. Chill and bake at 350° for 10-12 minutes.
9. Anadama Bread: Mix 2 cups water, 1/2 cup corn meal, 2 T butter, 1/2 cup dark baking molasses, and 1 pkg dry yeast. Add 5-5 1/4 cups all-purpose flour and knead. Bake at 350° for 50-55 minutes.
10. 100-Year-Old Johnny Cake: Combine 1/2 cup corn meal, 1 1/2 cup whole wheat flour, 1/4 tsp salt, 3 tsp baking powder, 3/4 cup sugar, 3 T vegetable oil, 1 cup milk, and 2 eggs. Bake at 350° for 25-30 minutes.
11. Buckwheat Tortillas: Whisk 1/4 tsp salt and 1 1/4 cups buckwheat flour. Add 1/2 cup water and 1/2-1 tsp oil (optional). Roll out thinly and bake on a hot ungreased griddle for 3 minutes each side.
12. Baked Indian Pudding Dessert: Mix 4 cups milk, 1/2 cup corn meal, 1 tsp salt, 1/4 cup corn syrup, and 1/2 cup sugar. Bake at 275° for 2-3 hours or until set.

Lanterman's Mill Information

Location: Youngstown, OH, Mahoning County
Phone: 330.740.7115
Mill Season: May-October (closed Mondays), April and November (weekends only)
Store Locations: Call for information
* Products: Stone-ground and preservative-free flours and meal available at the Mill and local participating stores.