Preheat oven to 425°F. Use ungreased baking sheet.
Combine flour, salt, garlic powder, pepper, and cheese.
Add water to mix. Stir until forms soft dough.
Turn dough onto floured surface and knead about 10 minutes.
Place in greased bowl. Cover with damp cloth and rest at room temperature for 2 hours.
Divide dough into four portions. Roll each piece into very thin rounds 12 inches in diameter.
Transfer to baking sheet and brush lightly with beaten egg. Sprinkle sesame seeds on dough.
Bake 10 to 15 minutes until crisp.
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.
Peel peaches; cut and slice thinly and set aside. In large bowl, beat butter and sugar until fluffy. beat in eggs, one at a time. beat in vanilla. In a seperate bowl, whisk flour, baking powder, baking soda, spices and salt. Stir into butter mixture alternately with sour cream, making 3 adds of ingredients. Spread batter evenly in greased 13×9 inch cake pan; arrange sliced peaches over top.
Streusel
In a bowl, mix sugar, flour, almonds and ginger with pastry blender and cut in butter. This is now a crumble mixture. Sprinkle evenly over fruit.
Bake in centre of 350°F oven for about 1 hour. Let cool in pan.
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.
Combine rhubarb and egg yolks. Add 1 cup sugar and flour and mix well.
Stir in butter and spoon into pie shell. Bake at 350°F for 30 minutes or until set. Beat egg whites until soft peakes. Continue to beat and slowly add 1/3 cup sugar until thick and glossy. Heap lightly over pie and spread to edges of the crust. Turn over to 400°F and bake pie for about 10 minutes until golden brown.
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.
As the Similkameen Valley becomes a destination for the creative cook to source the freshest ingredients, one of its iconic historical sites has added a seasoned chef to its team.
The Grist Mill and Gardens at Keremeos welcomes Chef Natasha Schooten, whose career has taken her from two Delta Hotels and Resorts, to Mission Hill Family Estate Winery, and most recently to Terrafina Restaurant at Hester Creek Estate Winery.
“Here in the Okanagan and Similkameen valleys, chefs are blessed with plentiful access to the freshest ingredients, from organic vegetables to thoughtfully raised proteins,” says Chef Natasha. “Setting menus for the Tea Room and events at the Grist Mill in the heart of farming country is an exceptional opportunity for me as a chef.” The Grist Mill is home to the mill itself — the only working mill of its type west of Winnipeg, and a provincial heritage site — where visitors can watch grain becoming flour; originally built in 1877, the mill produces flour that may very well end up in the site’s own outdoor stone oven. A campground, the Tea Room, gift shop, and surrounding gardens round out an entire experience not be missed.
Heritage plays a critical role on the property, where almost 40 varieties of heritage apple trees thrive, and research has led to the preservation and popularity of wheat types, such as Red Fife.
“We are pleased to welcome Chef Natasha as we continue to build our capacity for visitors, and treat them to a true farm to table experience,” says Chris Mathieson, operator of the site. “We are very lucky to have a chef of such caliber plant her culinary roots in the Similkameen.”
Chef Natasha has already begun establishing herself at the Grist Mill. She will soon be placing her stamp on the menu in the Tea Room, where visitors can enjoy local preserves, organic tea and coffee, as well as a lunch of soup, salads and sandwiches, from all locally sourced, seasonal and ingredients, as well as creating menus for the Mill’s summer concert series and other special events. Many of the vegetables and herbs used in the dishes will come from heritage plants grown on the site’s two acre garden, and of course the freshly milled flour will be highlighted.
“I have often come to the Similkameen for ingredients, now they will be closer than ever, and truly reflect the history of agriculture and preservation at the Mill,” says the chef.
“We are pleased to welcome Chef Natasha as we continue to build our capacity for visitors, and treat them to a true farm to table experience,” says Chris Mathieson, operator of the site. “We are very lucky to have a chef of such caliber plant her culinary roots in the Similkameen.”