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     Corn Meal Thumbprint Cookies with Jam

½ cup unsalted butter, room temperature ½ cup packed golden brown sugar 1 teaspoon packed finely grated lemon peel 1 large egg, separated 1 teaspoon fresh lemon juice 1 teaspoon vanilla extract 1¼ cups all purpose flour ½ cup Kenyon’s Yellow Corn Meal - order ½ teaspoon ground cinnamon ½ teaspoon salt ½ cup sugar Queen's River Jam, any flavor - order Using electric mixer, beat butter, brown sugar, and lemon peel in large bowl until fluffy, about 3 minutes. Beat in egg yolk, lemon juice, and vanilla.  Whisk flour, cornmeal, cinnamon, and salt in another bowl to blend. Beat dry ingredients into butter mixture in 2 additions. Gather dough into ball, wrap tightly in plastic; chill for at least 30 minutes and up to 2 days.  Preheat oven to 350°F. Line large rimmed baking sheet with parchment paper. Whisk egg white in small bowl until frothy. Place 1/2 cup sugar in another small bowl. Form dough into 11/2-inch balls. Roll each in egg white, then drop into sugar, tossing to coat. Place balls on prepared sheet, spacing 2 inches apart. Using thumb, make deep indentation in center of each (if edges crack, push together to smooth). Bake cookies 12 minutes. Remove from oven. Using wet thumb, immediately press indentation of each cookie again to reshape. Bake cookies until lightly browned and set at edges, about 10 minutes longer. Remove from oven and immediately press indentation of each cookie again. Cool cookies completely on sheet.  Spoon jam into thumbprint of each cookie. Arrange on platter.

     Holiday Johnny Cakes

1 cup Kenyon’s White Corn Meal - order 1 teaspoon sugar ½ teaspoon salt Spice it up for the holidays...pinch of ginger, allspice, nutmeg or pumpkin pie spice 1¼ - 1½ cups boiling water Combine dry ingredients in a bowl and mix thoroughly.  Gradually add boiling water to make a “ploppy” batter, adding milk if desired to thin consistency that will drop off the end of a spoon.  By the spoonful, drop onto a well greased, medium hot griddle or fry pan at 340° - 380° for 6 minutes until you see a dark brown ring form around the outside edge.  Drizzle with oil then flip and cook for an additional 5 - 6 minutes.  Don't be afraid to press them down.

     Cheesy Cornmeal Crackers

As a gift or served with your holiday spirits, these are delicious! 1 cup Kenyon's Yellow Corn Meal - order ½ cup Kenyon's Whole Wheat Flour - order ¼ teaspoon salt ¼ teaspoon baking soda ¼ teaspoon chili powder 2 teaspoons grated cheddar cheese 2 teaspoons vegetable oil ½ cup buttermilk or sour milk Combine the dry ingredients.  Stir in cheese, vegetable oil and buttermilk. Work into a ball and roll out on a floured surface - very thinly.  Cut into squares and prick each cracker a few times with a fork.  Bake at 350° for 8-10 minutes on a greased baking sheet.  Watch carefully, as they burn easily.

     Kenyon's Corn Bread & Corn Muffins

We offer these muffins at our tours.  They are so good!  Try adding blueberries, cranberries, or any favorite fruit or nut for a delicious treat!  If you like sweet, add a bit of our old-fashioned jams in the middle - order 1 cup Kenyon's White or Yellow Corn Meal - order white / order yellow 1¼ cups sifted flour 5 Tablespoons sugar 3 teaspoons baking powder ½ teaspoon salt 1 egg 1¼ cup milk ¼ cup oil Blend all dry ingredients.  Then add remaining items until just blended.  Do not over mix.  Pour into greased muffin tins and bake at 425° for 20-25 minutes.  Yields about 12 muffins.  For cornbread, bake in an 8" square pan at 425° for 20-25 minutes.

     Corn Bread Stuffing

Try something new on your holiday table...from scratch.  Make Kenyon's Corn Bread (above) Crumble dry Kenyon's Corn Bread into crumbs 3½ cups Kenyon's Corn Bread crumbs 3½ cups bread or biscuit crumbs (of your choice) - recipe options  ¼ cup butter 1 medium onion, chopped 1 egg, beaten 1/3 cup milk 1½ teaspoons salt ½ teaspoon pepper 1 teaspoons sage 4 hard-cooked eggs, chopped (optional) 2 cups chicken or turkey broth, or water Mix crumbs in a large bowl.  Sauté onions and celery in butter.  Sauté onions and celery in butter.  Add all ingredients to crumbs and mix well.  Spoon into a shallow greased pan and bake at 400° for about 30 minutes.

     Aunt Cathy's Fig Squares

1 cup shortening ½ cup sugar  ½ cup brown sugar  1 egg ¼ cup milk 1 teaspoon vanilla 3 cups Kenyon's Graham Flour - order ½ teaspoon salt ½ teaspoon soda 20 oz. fig preserve Cream shortening and sugar.  Add egg, milk and vanilla; beat well.  Sift dry ingredients and stir into creamed mixture.  Chill for 1 hour. On well floured surface, roll 1/4 of dough at a time into 8x12 inch rectangle.  Cut crosswise into six 2" strips.  Spread 2 Tablespoons fig preserve down center of 3 strips.  Moisten edges and top with remaining strips.  Press lengthwise edges together with floured fork.  Cut 2" lengths.  Bake on un-greased sheet at 325° for 10 minutes.

     Ginger Snaps

Grammy's Secret isn't secret anymore! 2½ cups Kenyon's Whole Wheat Flour - order 1½ teaspoons baking soda 1 teaspoon ground ginger ½ teaspoon cinnamon ½ teaspoon cloves ½ teaspoon salt ¾ cup softened butter 1 cup brown sugar (firmly packed) 1 egg ½ cup molasses Measure flour, soda, spices and salt onto waxed paper.  Beat butter, brown sugar and egg in large bowl, with electric mixer, until light and fluffy.  Add molasses - blend.  Stir in flour mixture.  Shape dough into balls (by teaspoon).  Roll in granulated sugar and place 2" apart on greased sugar cookie sheet.  Bake at 375° for 8 minutes.  Cookies will flatten while baking.  Remove to racks to cool.

     Traditional Indian Pudding

1 quart milk ¼ cup water ½ cup molasses ½ cup Kenyon's White Corn Meal - order 1Tablespoon butter ¼ teaspoon nutmeg ¼ teaspoon cinnamon ½ teaspoon salt 1 egg beaten Scald the 1 Quart of Milk.  Mix water & molasses, and stir in corn meal.  Blend into scalded milk.  Add butter, spices, and salt.  Cool.  Add beaten egg.  Bake for 1 hour at 325°.  Serve plain or with whipped cream or vanilla ice cream.

     Old-Time Indian Pudding

½ box Kenyon's White Corn Meal - order 6 cups light cream ¼ pound butter 1 Tablespoon ginger  1 Tablespoon cinnamon 1 teaspoon nutmeg ¼ pound sugar 1 cup molasses 6 eggs Bring light cream and butter to boil.  Add cornmeal, ginger, cinnamon, nutmeg and sugar.  Cook until very thick.  Add molasses; cook two minutes and remove from heat.  Stir in eggs.  Cook in 400° oven in water for approximately 2 - 2 ½ hours.

     Blueberry Corn Muffin Mix

A Holiday Morning Delight... 1 cup Kenyon's Yellow Cornmeal - order  2 cups flour 2 teaspoons baking powder ¼ teaspoon salt ¾ cup unsalted butter, softened 1½ cup sugar 2 Tablespoons minced orange peel 3 eggs, room temperature 1½ cup buttermilk 3 cups fresh blueberries or frozen unsweetened, unthawed (raspberries or blackberries may also be used) Preheat oven 375°.  Butter flour 12-cup bundt pan.  Mix first 4 ingredients in medium bowl.  Using electric mixer, cream butter, sugar and orange peel until light and fluffy.  Blend in eggs 1 at a time.  Fold in buttermilk and blueberries.  Gently fold in remaining dry mix. Spoon batter into prepared pan.  Bake about 50 minutes until cake begins to pull away from sides of pan.  Cool cake in pan for 15 minutes.  Invert cake onto plate – cool completely.  Muffins can be served for breakfast without glaze – delicious! Glaze: 1/3 cup Kenyon's Orange Marmalade Jam - order 3 Tablespoons unsalted butter 3 Tablespoons sugar 1½ teaspoons whipping cream Stir first 4 ingredients in heavy saucepan over low heat until sugar dissolves and butter is melted.  Increase heat and bring to boil.  Reduce heat and simmer until thick.  Stir frequently for about 5 minutes.  Cool completely. Spoon glaze over cake, allowing excess to run down sides.  Garnish cake with berries, if desired.

     Rye Meal Refrigerator Cookies

Grated rind of 1 orange ½ cup shortening ½ cup white sugar 1 egg 1 cup Kenyon’s Rye Meal (unsifted) - order 1 cup White Flour (sifted) ½ teaspoon salt 1 teaspoon baking powder Grate rind of orange into mixing bowl.  Add shortening and sugar.  Work shortening and sugar with spoon until fluffy and creamy.  Add well-beaten egg and mix thoroughly.  Add 1 cup Kenyon’s Rye Meal unsifted, 1 cup white flour, salt and baking powder.  Mix until well blended.  Shape into roll 1¾ inches in diameter.  Wrap in wax paper and chill for several hours overnight.  Then cut thin slices (about 6 slices to 1 inch).  Bake at 325° for 8-10 minutes.  Watch carefully as they burn easily.  Makes about 5 dozen cookies.

     Lumberjacks

Cream Thoroughly: 1 cup sugar 1 cup shortening 1 cup dark molasses 2 eggs Add: 2 cups Kenyon’s Graham Flour - order 2 cups White Flour 1 teaspoon baking soda 1 teaspoon salt 2 teaspoons cinnamon 1 teaspoon ginger Mix until thoroughly blended.  Chill dough in refrigerator 1 hour.  Keeping hands well floured, roll dough into balls the size of a walnut.  Roll each ball in sugar.  Place on greased cookie sheet, bake about 10 minutes at 375°.

     Corn Crisps

1 cup Kenyon’s Yellow Corn Meal - order 1 Tablespoon fat ½ teaspoon salt 7/8 cup boiling water Combine ingredients; make balls using 1 Tablespoon mixture for each.  Put on well-greased baking sheet.  With moistened fingers, pat into 2-3 inch rounds.  Bake in hot oven, 400° about 30 minutes.  Makes about two dozen.  Excellent with various dips.  Can be frozen.

     Whole Wheat Raisin Cookies

1 cup Kenyon’s Graham Flour - order 1 cup flour 1 Tablespoon baking powder ¼ teaspoon salt ¼ teaspoon soda 1 cup chopped raisins 1/3 cup shortening ½ teaspoon cup brown sugar firmly packed 1 egg 1/3 cup sour milk 1 teaspoon vanilla Sift together flours, baking powder, salt and soda.  Stir in raisins.  Cream shortening.  Add sugar and egg blend.  Add dry ingredients alternatively with the sour milk, then and vanilla and beat well.  Drop by level Tablespoons onto greased baking sheets.  Bake in hot oven at 400 about 10 minutes.  Makes 3-3½ dozen cookies.  Note: If sweet milk is used, increase baking powder to 4 teaspoons.

     Banana Corn Meal Loaf

1 cup Kenyon’s Yellow Corn Meal - order 1 cup sifted flour 3 teaspoons baking powder 1 teaspoon salt 2 eggs 2/3 cup sugar ½ cup melted shortening 1 cup masked ripe bananas (about 2 or 3); Use fully ripe bananas (yellow flecked with brown) 1 cup chopped nuts Sift corn meal, flour, baking powder, salt and sugar onto waxed paper.  Beat eggs well; add mashed bananas and melted shortening.  Add corn meal and flour mixture.  Stir until well blended.  Add chopped nuts.  Stir lightly.  Grease bottom only (not sides) of loaf pan (approximately 4½x8¾x3”).  Sprinkle bottom of pan lightly with corn meal.  Pour batter into pan.  Bake in moderate oven 350 for 60-70 minutes or until bread is done.  Let bread partially cool in pan (20-30 minutes) before turning out onto rack.  Cool thoroughly before wrapping for storage.  Delicious with fruit salads or spread with butter or cottage cheese seasoned with grated orange rind and juice.

     Corn Meal Brown Sugar Cookies

¾ cup butter 1 cup brown sugar 1 egg 1 cup flour 1½ teaspoons baking powder 1 teaspoon salt 1 cup Kenyon’s White Corn Meal - order  1 teaspoon vanilla 1 cup chopped nutmeats Cream butter and sugar.  Add the egg and beat well.  Mix flour and corn meal together.  Add to the creamed mixture about 1/3 at a time.  Add vanilla and nuts.  On waxed paper shape into 3 rolls about 1 inch in diameter.  Wrap each and place in refrigerator to chill or store.  Slice these and bake at 400 fro 10-12 minutes.  This will make about four dozen cookies.  This dough can be kept in the refrigerator or freezer for a week or two.

     Buckwheat Nut Bread

2 cups Kenyon’s Buckwheat Flour - order ½ cup Kenyon's White Corn Meal - order    ½ cup Kenyon's Graham Flour - order  1 Tablespoon baking powder       ½ teaspoon baking soda ½ cup chopped nutmeats 1½ cup milk 2/3 cups molasses Mix and sift dry ingredients.  Add liquid and nuts & fold until well blended.  Spoon into a well greased loaf pan.  Let stand 20 minutes.  Bake in 350° degree oven for 45-50 minutes.  Raisins or dates may be added with nuts.

     Baked Brown Bread

3 cups Kenyon's Brown Bread Mix - order 1½ cups molasses 1Tablespoon vinegar 1½ cups water 1 cup raisons Preheat oven to 350°.  Combine molasses, vinegar, and water.  Add dry ingredients to liquid mixture and stir until blended.  Fold in raisins and pour into a well greased 9x5x3 pan.  Bake for approximately 1 hour and 10 minutes.