Category: Recipes

A collection of recipes we love.

Recipe: Mary’s Cherry Coconut Tarts

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Mary’s Cherry Coconut Tarts

Total Time2 hours 30 minutes
Servings: 4 -6

Ingredients

Crust

  • 1/2 cup butter
  • 1/2 cup brown sugar
  • 1 egg yolk
  • 1 cup grist mill flour
  • 1/4 cup ground almonds

Filling

  • 2 egg whites
  • 1/2 cup brown sugar
  • 1 tsp vanilla
  • 1/2 cup coconut
  • 1/3 cup chopped maraschino cherries drained
  • 1/2 cup finly chopped pecans or almonds
  • 1/2 tsp almond extract

Instructions

Crust

  • Form all ingredients. Mix to form dough. Press into muffin cups to form tart shells.

Filling

  • Beat egg whites until stiff. Fold in remaining ingredients. Mix. Spoon into prepared shells.
  • Bake on lower rack for 17 to 24 minutes at 350°F. Cool.

Notes

This recipe comes from a fantastic cookbook prepared by the Friends of the Grist Mill in 2003 based on some of the most popular recipes in the Tea Room.
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Recipe: John’s Apple Dapple

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John’s Apple Dapple

Two words describe the way this tart tastes: extra delicious!
Total Time2 hours 30 minutes
Servings: 4 -6

Ingredients

  • 1/2 cup butter
  • 1 cup sugar
  • 1 egg
  • 1 cup sifted grist mill flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 2 cups grated tart apples green apples
  • 1/2 cup chopped walnuts

Instructions

  • Cream together butter and sugar. Beat in egg. Sift together flour, soda, salt and spices. Stir into creamed mixture. Stir in vanilla, apples and nuts. Bake in a greased 8×9 inch pan at 350°F for 45 mins.

Notes

This recipe comes from a fantastic cookbook prepared by the Friends of the Grist Mill in 2003 based on some of the most popular recipes in the Tea Room.
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Recipe: Angela’s Rhubarb and Raspberry Cake

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Angela’s Rhubarb and Raspberry Cake

Total Time2 hours 30 minutes
Servings: 4 -6

Ingredients

  • 2 cups grist mill flour
  • 1/2 cup sugar
  • 3 tsp baking powder
  • 1 tsp salt
  • 2 Tbsp butter
  • 1 cup 2% milk
  • 1 egg
  • 5 cups fresh rhubarb diced
  • 3 oz pkg raspberry gelatin
  • 1/2 to 1 cup sugar
  • 1/2 to 1 cup flour
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 3 to 4 Tbsp butter
  • 1/2 cup nuts chopped

Instructions

  • Mix the first 4 ingredients together. Work in the butter. Add the milk and egg.
  • Spread in an 8×12 inch pan. Spread rhubarb over bottom layer in pan and sprinkle with gelatin powder.
  • Mix 1/2 to 1 cup sugar, 1/2 to 1 cup flour, cinnamon and nutmeg. Cut in 3 to 4 tablespoons butter.
  • Add nuts and then crumble mixture over gelatin and rhubarb. Bake on middle oven rack for 35 to 45 minutes at 350ºF(180ºC) until golden and rhubarb is bubbly. Cool. Garnish with fresh strawberries. Top with ice cream.

Notes

This recipe comes from a fantastic cookbook prepared by the Friends of the Grist Mill in 2003 based on some of the most popular recipes in the Tea Room.
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Recipe: Christine’s Plum Cake

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Christine’s Plum Cake

Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Dessert
Servings: 10

Ingredients

  • 1/2 cup butter
  • 1 cup sugar
  • 3 eggs
  • 1 tsp vanilla
  • 1 2/3 cups grist mill flour
  • 2 tsp baking powder
  • 1/4 cup or less milk
  • 12 plums cut in half

Topping:

  • 1/4 cup butter
  • 1/2 cup grist mill flour
  • 1 cup sugar

Instructions

  • Cream together butter, sugar, eggs, and vanilla. Add grist mill flour, baking powder and milk. Makes a stiff batter.
  • Spread into 9×13 inch greased pan. Place plums, cut side up, on batter. Sprinkle with topping (rub butter, flour and sugar until crumbly).
  • Bake at 350ºF for 40 minutes. Serve warm with whipped cream or ice cream. Freezes well.

Notes

This recipe comes from a fantastic cookbook prepared by the Friends of the Grist Mill in 2003 based on some of the most popular recipes in the Tea Room.
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Recipe: Susan’s Garden Veggie Soup

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Susan’s Garden Veggie Soup

Prep Time20 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 50 minutes
Course: Soup
Servings: 8

Ingredients

  • 1 large chopped onion
  • 3 stalks celery including leaves, chopped
  • 4 cups spinach
  • 2 chopped broccoli
  • 2 cups green cabbage chopped
  • 2 cups Swiss chard
  • 1 cup fresh parsley or 2 Tbsp dried
  • 2 bay leaves
  • 1 Tbsp dried basil
  • Salt and peppper to taste
  • 8 to 10 cups chicken flavoured or vegetable stock

Instructions

  • Lightly brown onion and chopped celery in a few tablespoons oil. Add broth and the rest of the ingredients. Bring to a boil. Add seasonings, reduce heat and simmer.

Notes

This recipe comes from a fantastic cookbook prepared by the Friends of the Grist Mill in 2003 based on some of the most popular recipes in the Tea Room.
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Recipe: Kellyann’s Alsatian Torte with Berry Filling

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Alsatian Torte with Berry Filling

Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Course: Dessert
Servings: 8

Ingredients

Base:

  • 1 1/2 cups grist mill flour
  • 1/4 cup sugar
  • 1/2 cup butter
  • 1 1/2 tsp baking powder
  • 1 egg
  • 2 tsp vanilla

Filling:

  • 3 to 4 cups blueberrries or strawberries
  • Grated rind of 1 lemon
  • 2 Tbsp sugar

Custard:

  • 2 cups sour cream
  • 2 egg yolks
  • 1/4 cup sugar
  • 2 Tbsp lemon juice

Instructions

  • Combine the ingredients for base in a bowl. Combine well, mixing by hand, and pat evenly into the bottom of a greased 12 inch sprinform pan.
  • Lightly mix berries, rind and sugar and sprinkle evenly over dough.
  • Whisk together custard ingredients and pour evenly over berries.
  • Bake at 325°F for 1 hour or until firm and golden brown.
  • Cool before serving.

Notes

This recipe comes from a fantastic cookbook prepared by the Friends of the Grist Mill in 2003 based on some of the most popular recipes in the Tea Room.
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Recipe: Roasted Squash Soup

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Roasted Squash Soup

Prep Time10 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 40 minutes
Course: Soup
Servings: 4

Ingredients

  • 1 large chopped onion
  • 1 butternut or acorn squash
  • 1 grated yam
  • 8 to 10 cups chicken flavoured or vegetable broth
  • 1 tsp white pepper
  • Salt and pepper to taste
  • 2 bay leaves

Instructions

  • Place whole squash (pierced the skin) on rake in 375ºF oven. Bake until soft (depending on size, 45 minutes to 1 hour).
  • Cut top off whole garlic bulb, wrap in foil and bake in oven for approx 30 minutes. Meanwhile, lightly brown onion in a few tablespoons oil.
  • Add stock, scoop out soft garlic into stock. Bring to a boil. Add seasonings. Reduce heat and simmer.

Notes

This recipe comes from a fantastic cookbook prepared by the Friends of the Grist Mill in 2003 based on some of the most popular recipes in the Tea Room.
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Recipe: Sour Milk Gingerbread

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Sour Milk Gingerbread

Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Dessert
Servings: 12

Ingredients

  • 1 cup molasses
  • 1 cup sour milk
  • 1 tsp ginger
  • 1 3/4 tsp soda
  • 2 1/3 cups grist mill flour
  • 1/2 tsp salt
  • 1/4 cup melted butter

Instructions

  • Add milk to molasses. Mix and sift dry ingredients. Combine mixtures.
  • Add butter and beat vigorously. Pour into a buttered shallow pan and bake 45 mins at 325°F.

Notes

This recipe comes from a fantastic cookbook prepared by the Friends of the Grist Mill in 2003 based on some of the most popular recipes in the Tea Room.
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Recipe: Christine’s Black Bottom Cupcakes

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Christine’s Black Bottom Cupcakes

Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Dessert
Servings: 8

Ingredients

  • 8 oz cream cheese
  • 1 egg
  • 1/3 cup sugar
  • 1/8 tsp salt
  • 6 oz pkg chocolate chips or all-purpose flour
  • 1 cup sugar
  • 1 tsp baking soda
  • 1/4 cup cocoa
  • 1/2 tsp salt
  • 1 cup water
  • 1/3 cup canola oil
  • 1 Tbsp vinegar
  • 2 tsp vanilla
  • 1 tsp cinnamon

Instructions

  • Mix first 5 ingredients. In another bowl, mix the remainder together.
  • Fill pans with the second mixture and then top with the cream cheese mixture.
  • Bake at 350ºF for 25 to 30 minutes. Remove from oven and while hot, add one square of a milk chocolate bar on top of each.

Notes

This recipe comes from a fantastic cookbook prepared by the Friends of the Grist Mill in 2003 based on some of the most popular recipes in the Tea Room.
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Recipe: Grist Mill Cheese Baking Powder Biscuits

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Grist Mill Cheese Baking Powder Biscuits

Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Side Dish
Servings: 12

Ingredients

  • 2 cups grist mill flour
  • 4 tsp baking powder
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp dry mustard
  • 1 cup milk and water half of each
  • 2 Tbsp butter
  • 1/2 cup grated sharp cheddar cheese

Instructions

  • Sift the dry ingredients. Cream butter and add to dry mix. Add rest of ingredients.
  • Roll to 1 inch thick and cut with cutter. Brush with butter and bake at 350ºF for 10 to 20 minutes.

Notes

This recipe comes from a fantastic cookbook prepared by the Friends of the Grist Mill in 2003 based on some of the most popular recipes in the Tea Room.
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