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Pleasant Hill Grain Blog

Helping you achieve your culinary dreams.

Whole Grain Cranberry Orange Cake

Make this delicious cake for desserts, breakfasts, snacks, and more!

Posted: November 28, 2016
Recipe by: Granny Smith
Source: Adapted from The King Arthur Flour Whole Grain Baking book
If you’re looking for a delicious, all natural cake that is pretty right out of the oven, then we’ve got the recipe for you. This cake is festive for the fall and winter months, but doesn’t have the unhealthy ingredients like many other winter treats.
Active Time
15 minutes
Total Time
1 hour and 30 minutes
Serves
8-12

Ingredients:

Cake

  • 2 c. whole soft wheat flour
  • 1-1/2 c. whole einkorn flour
  • 2 tsp. baking powder
  • ½ tsp. sea salt
  • 1 c. unsalted butter, softened
  • 1-3/4 c. panela sugar
  • 4 large eggs
  • 1 c. milk
  • 1 tbsp. grated orange zest
  • 1 c. dried cranberries
  • 1 tsp. almond extract (optional)

Glaze

  • ½ c. orange juice
  • 2 tsp. orange zest
  • ¾ powdered sugar

Directions:

  1. 1. Preheat oven to 350º F. Grease and flour either a 9 or 10-inch bundt pan, or a 9 or 10-inch round cake pan.
  2. 2. In a small bowl, mix together the dry ingredients.
  3. 3. In the bowl of a stand mixer, cream together the butter and panela at a high speed until light and fluffy. This takes 3-5 minutes.
  4. 4. Add the eggs one at a time, mixing between each egg and scraping the sides of the bowl as necessary.
  5. 5. With the mixer running at a low speed, slowly pour in the flour mixture a third a time, alternating with the milk.
  6. 6. Stir in the orange zest.
  7. 7. Pour the batter into the prepared pan and level the surface with the back of a spatula or spoon.
  8. 8. Bake until a toothpick inserted in the middle of the cake comes out clean, 55-70 minutes.
  9. 9. Remove from the oven and cool in pan for 5 minutes, then cover with a rack and invert.
  10. 10. Remove the pan and leave the cake upside down on a cooling rack set over a sheet of wax paper.

Directions for the glaze & assembling

  1. 1. Heat all ingredients on stove at medium heat. Stir until the sugar has dissolved
  2. 2. Brush the glaze over the hot cake, letting it soak into the cake.
  3. 3. Let the cake cool completely before transferring to a serving plate.

Author's Notes:

If you’re baking this cake in a round pan, you can place peeled, thinly sliced oranges at the bottom of the pan or over the top of the batter before baking. This gives a nice decorative touch. This cake is not too sweet, and moist even without the glaze. It serves well as a dessert, snack or breakfast cake! It’s delightful in the fall as the weather is turning cold.

Images:

Whole Grain Orange Cranberry Cake
Whole Grain Orange Cranberry Cake

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Tortillas from Scratch & Wonder Junior Deluxe Mill Giveaway

Did you know you can make your own masa dough by grinding field corn that’s been soaked in a solution of water and powdered lime? This soaking process is called nixtamalization and the result is nixtamal (also known as hominy).

It can be a little difficult to know how to grind nixtamal since many grinders can’t handle wet grains. We have good news! The Wonder Junior Deluxe mill fitted with its stainless burrs and brand new masa auger accessory will grind nixtamal into masa dough with ease. To speed up the process, the optional drill adapter for the Wonder Junior Deluxe mill allows you to use a power drill to operate the mill.

The recipe below for homemade corn tortillas explains how to make masa dough. We think you’ll be pleasantly surprised by the superior flavor of freshly made tortillas compared to store-bought tortillas!

Enter our giveaway for a Wonder Junior Deluxe mill with the brand new masa auger and a drill adapter! The entry period begins at 10am on 2/24/17 and ends at 11:59pm on 3/24/17. Read the Official Rules here.

 

Posted: February 24, 2017
Recipe by: Laurel H.
Source: The New Book of Whole Grains
Yields
12 tortillas

Ingredients:

  • 2 lbs. corn kernels
  • 2 oz. powdered lime
  • 3 qts. water

Directions:

  1. 1. Wash corn, add lime and water, and boil until the kernel skins loosen. Remove from heat and cool. Rub handfuls of the kernels between the palms of your hands until the skins are loosened and removed. Wash kernels thoroughly in cold water to remove lime. You now have nixtamal.
  2. 2. Grind nixtamal in a food mill, meat grinder, or large mortar and pestle. (The Wonder Junior Deluxe mill with the masa auger accessory and stainless steel burrs works well for this step.)
  3. 3. In Mexico tortillas are baked on a comal, an ungreased clay or iron baking griddle, over a flame. Any griddle or large heavy skillet will work well, however. Bake on one side until tinged with brown and fragrant, then turn and bake on other side. Keep warm in a basket covered with a cloth. Serve hot.

Images:

Fresh Masa Tortillas
Fresh Masa Tortillas

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Light and Fluffy Dinner Rolls

light-fluffy-dinner-rolls-dough light-fluffy-dinner-rolls-kneading-dough-bosch-mixer

Posted: October 25, 2016
Recipe by: Granny Smith
Source: Healthy Recipes from the Heart of our Homes
Make this recipe into your favorite size of dinner rolls or even a loaf of bread or two. If you want to add an unexpected crunch, add a cup of raw millet. You can also use this as the base for cinnamon rolls.

Ingredients:

  • 4 c. warm water
  • 1/2 c. tofu white or powdered milk
  • 3 tbsp. instant yeast
  • 1/2 c. honey
  • 2 tbsp. dough enhancer
  • 1/2 c. applesauce
  • 1/3 c. oil
  • 4 c. fresh, home ground, wheat flour
  • 4 eggs
  • 1 tbsp. salt
  • Enough whole wheat flour to clean the side of the bowl.

Directions:

  1. 1. Preheat oven to 350°F.
  2. 2. In a Bosch Universal Mixer with dough hooks, put the water, powdered milk, yeast, honey, dough enhancer, applesauce, oil, and whole wheat flour.
  3. 3. Mix thoroughly for 15 seconds on speed 1. Let it sponge, covered, for 10-15 minutes.
  4. 4. Then, add eggs, salt, and enough flour to clean the sides of the bowl.
  5. 5. Knead for 5 minutes on speed 1. If the dough is still stiff, sprinkle a bit of water on top while kneading to soften.
  6. 6. Shape into rolls or place in a loaf pan. Let rise until doubled.
  7. 7. Bake at 350°F for 20-25 minutes (rolls) or 30-35 minutes (bread).

Images:

Fluffy Whole Wheat Dinner Rolls
Fluffy Whole Wheat Dinner Rolls

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Banana Ice Cream with Caramelized White Chocolate Freckles

Banana Ice Cream with Caramelized White Chocolate Freckles featured image

This ice cream is so good (so, so good). There’s the icy smooth, luscious banana base and then the crunchy depth of caramelized white chocolate freckles, like dulce de leche. This was a huge hit with the Pleasant Hill Grain staff. Next time you have a few ripe bananas, pop your Cuisinart bowl in the freezer and get ready to add a new favorite to your ice cream repertoire!

Banana Ice Cream with Caramelized White Chocolate Freckles

Ingredients

Makes about 1 quart

Ice Cream Base

  • 2 cups whole milk
  • 1 tablespoon + 1 teaspoon cornstarch
  • 1-1/2 ounces (3 tablespoons) cream cheese, softened
  • 1/8 teaspoon fine sea salt
  • 1-1/4 cups heavy cream
  • 2/3 cup sugar
  • 2 tablespoons light corn syrup (we substituted maple syrup)
  • 1 vanilla bean, split, seeds scraped out and seeds and bean reserved OR 3 teaspoons high-quality vanilla extract
  • 2 ripe bananas
  • 1/2 recipe Caramelized White Chocolate Bombe Shell, warmed (see recipe below)

Directions

The day before mixing your ice cream, place a Cuisinart ice cream bowl in the coldest part of your freezer.

Prep

  1. In a small bowl, mix approximately 2 tablespoons of milk with the cornstarch, until a smooth slurry forms.
  2. In another small bowl, mix cream cheese and salt until smooth.
  3. Fill a large bowl with water and lots of ice.

Cook

  1. In a 4-quart saucepan combine the remaining milk, the cream, sugar, maple syrup and vanilla seeds and bean (or extract) over medium-high heat until the mixture reaches a rolling boil. Boil 4 minutes.
  2. Remove from heat and slowly whisk in the cornstarch slurry.
  3. Return to medium-high heat and bring back to a boil, as you stir with a heatproof spatula. After about a minute, it will be slightly thickened. Remove from heat.

Chill

  1. A little at a time, whisk the hot milk mixture with the cream cheese mixture.
  2. When smoothly incorporated, add cinnamon and cayenne and stir.
  3. Pour this mixture into a gallon zip lock bag, and seal. Submerge in ice bath bowl for at least 30 minutes, until cold (add more ice as needed.)

Freeze

  1. Remove the vanilla bean, if used.
  2. Pour ice cream mixture into the pre-frozen freezer bowl of your Cuisinart ice cream maker, turn it on, and let the automatic mixing paddle do the work for you.
  3. Spin until frozen.
  4. When the ice cream is almost ready, melt the caramelized white chocolate bombe.
  5. When the ice cream is frozen, drizzle the warm chocolate into the top opening of the ice cream machine and let it mix until the “freckles” are fully incorporated.
  6. Pack into airtight, freezer-safe glass storage container and press parchment over the surface, then seal with lid. Freeze in the coldest part of your freezer for about 4 hours, or until firm.

Caramelized White Chocolate Bombe Shell

This is a slightly different take on Jeni’s Chocolate Bombshell. Makes enough to coat 6-8 scoops of ice cream.

Ingredients:

  • 12 ounces white chocolate, chopped
  • 1/2 cup refined coconut oil

Directions:

  1. Combine the white chocolate and coconut oil in a saucepan, and melt, stirring often, over medium low heat until mixture is melted and smooth.
  2. Continue cooking, still stirring continuously, under the mixture turns a deep amber color (this will take about 12-15 minutes). If you don’t stir constantly, the mixture will burn as the color deepens. If it seems like the mixture is caramelizing too quickly, remove the pan from the heat.
  3. When the mixture has deepened to your preferred shade, remove from heat and let cool.
  4. Store in a sealed glass jar in the fridge. It will keep for up to 1 month.
  5. To return the shell to a pour able consistency, place the jar in a warm place like the windowsill for 30 minutes or let hot water run over the sealed glass jar (coconut oil returns to liquid at 76° F). Microwaving on low for 20 seconds at a time and stirring often also works, but you’ll need to be very careful not to overheat.
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Einkorn Tabbouleh

einkorn-berries-rinsing-rsvp-colandereinkorn-berries-cooked einkorn-berry-salad-tomatoes-mint

Posted: October 24, 2016
Recipe by: Granny Smith
Source: The Einkorn Cookbook
Enjoy the refreshing flavors of mint paired with chewy einkorn berries.
Serves
4-6

Ingredients:

  • 1/2 c. (100 g) prepared einkorn berries
  • 1/2 tsp. apple cider vinegar
  • 1 c. (125 g) chopped cucumbers (about half a medium cucumber)
  • 3/4 c. (85 g) chopped tomato
  • 2/3 c. (16 g) chopped parsley
  • 1/4 (5 g) roughly chopped mint leaves
  • 1/2 clove of minced or grated garlic
  • 2 tbsp. (30 mL) lemon juice
  • 2 tbsp. (30 mL) olive oil
  • 1/2 tsp. sea salt
  • 1/2 tsp. fresh ground black pepper

Directions:

  1. 1. Soak einkorn berries in a medium-sized bowl. Use just enough water to cover them and add apple cider vinegar. Soak for a minimum of 4 hours, up to overnight. After soaking, strain and rinse the berries.
  2. 2. Once they have been strained and rinsed, place the berries into a saucepan with a cup of water and bring to a rolling boil over medium heat. Reduce to a simmer, cover, and cook for 30-35 minutes until the berries are slightly chewy and no longer hard. Drain the excess water.
  3. 3. Combine all ingredients into a sizeable serving bowl. Mix until everything is together and well coated with oil and lemon juice. Season to taste and let sit for 30 minutes (the longer it sits, the more the flavors come out).

Images:

Einkorn Tabbouleh
Einkorn Tabbouleh

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