Author Archives: Julia Ann

Stone Ground Cornbread

Corn Bread

Corn Bread

 A grist mill grinds grain into flour, corn into cornmeal.

The corn kernels were ground between two large stones operated by water wheel to turn the stones. The corn is coarser than the corn from grocery store brands.  The taste is the same, delicious, and added a new dimension to the phrase of “cooking from scratch.”  Stone Ground Cornbread is very good with the Meatless Navy Bean Soup.

Stone Ground Cornmeal

Bridgeton Mill Stone Ground Cornmeal

Karen Jean of Bridgeton Mill has a recipe for Cornbread from Scratch on the package which I did use though not completely.  I like to bake with honey instead of sugar.  I am also learning how to bake/cook with coconut oil. Neither change the consistency nor flavor of the cornbread.  Honey and coconut oil were substituted for the brown sugar and cooking oil recommended in the Stone Mill Cornbread.

Bridgeton Mill in Parke County, Indiana

Bridgeton Mill in Parke County, Indiana

Bridgeton Mill, Bridgeton, Indiana in Parke County, Indiana

This is a brochure from Bridgeton Mill, it looks just like that. This mill was built in 1823, rebuilt in 1870.  Michael and Karen purchased it in 1995, and essentially have rebuilt it to its original use.  They even had to restore the dam.  They rebuilt the dam to restore the water power. To quote from the  brochure, “falling water spins the wheel for power.”  You just have to see it to appreciate it. 

Cornmeals are only a  small part of their products.  There are grits, some made from purple corn, flours, pancake mixes cornbread mixes and fish batter.  There are many USA food products of jelly, jams, honeys, and locally made ice cream.  I have only mentioned a very small list of interesting items.  Plan a visit to Bridgeton Mill when you are in Indiana.  Tell them cookbookinabox® and Julia Ann sent you.

Parke County, Indiana has a Covered Bridge Festival, highlighting tours of 31 covered bridges in the area.  The second weekend in October and for 10 days, the town of Rockville, Indiana and surrounding area is one big festival of foods, arts, crafts and antiques. 

Stone Ground Cornbread to enjoy.

Stone Ground Cornbread

Julia Ann
Stone Ground Cornbread is a delicious home baked cornbread to accompany soups, casseroles and left overs for breakfast feasts.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Bread
Cuisine American
Servings 8 servings

Ingredients
  

  • 1 1/4 cup cornmeal
  • 3/4 cup all-purpose flour
  • 1 cup milk
  • 1 egg
  • 1 teaspoon salt
  • 2 teaspoons baking powder
  • 2 tablespoons honey
  • 2 tablespoon coconut oil

Instructions
 

  • Preheat oven 425 F.
  • Mix the flour, salt and baking powder together.
  • Add the milk, egg, honey and coconut oil.
  • Pour into a hot greased cast iron skillet.
  • (Or pour into a greased 8 x 8 baking pan.
  • Bake 25-30 minutes or until golden brown.

Notes

This recipe was adapted from Karen Jean's of Bridgeton Mill recipe...................
Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® bring you great recipes for your cooking experience.©2007-2018 Netta Belle’s Choice® The Art of Gourmet Cookery. cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox®.All rights reserved.
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Meatless navy Bean Soup

Meatless Navy Bean Soup and Corn Bread

Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice®  bring you great recipes for your cooking experience. ©2007-2020 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.”Reg. “Trade-marks Canadian Intellectual Property Office. “ Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® All rights reserved.

Blueberry Bagels

Blueberry Bagels

Blueberry Bagels

Bagels!  Recipe for home made Blueberry Bagels

I remember when bagels were a rarity  in the Midwest.  A friend would bring them back from New Jersey when he went home  on school breaks. Well, it was w-a-y back in  1972.  Now that I am retired and really into cooking, I like to try recipes, even if they are available on the market.  Better yet, I like make food without the unpronounceable ingredients.

A brief how-to make bagels.

Ready for the first rise.

Ready for the first rise.

This dough happens to be yeast bread dough.  Bagels also are a yeast dough,  the recipe I have is a small amount of yeast dough that makes 12 bagels.

 Besides knowing what goes into your homemade bagels, you also can decide what goes in your bagels or what to put on top.  The above bagels have white raisins, same dough as for the blueberry bagels.

Bagels in a boiling water bath.

Bagels in a boiling water bath.

Boiling the bagels sets the crust before going into the oven.  The interior texture is dense and  crust chewy. The bagels are in the water 45 to 60 seconds.

Enjoy Blueberry Bagels with cream cheese and jam.

Blueberry Bagels

Blueberry Bagels

Now that you have tried the Blueberry Bagels, try them again for your flavor and flare, such as raisin bagels.

Fresh Raisin Bagels

Fresh Raisin Bagels

Blueberry Bagels

Julia Ann
Home made bagels to enjoy toasted, with cream cheese and jam. Add blueberries or raisins, nuts and seeds. Decorate the top with nuts, seeds or plain for sandwiches. Your choice and ideas. A mixer friendly recipe
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Prep Time 1 hour 30 minutes
Cook Time 20 minutes
Total Time 1 hour 50 minutes
Course Bread
Cuisine American
Servings 12

Ingredients
  

  • DOUGH
  • 1 1/2 cups of warm water 105-115F
  • 1 tablespoon instant yeast
  • 3 tablespoons honey
  • 1 tablespoon olive oil
  • 2 teaspoons sea salt
  • 4-5 cups all-purpose flour
  • 1/3 to 1/2 cup frozen or fresh blueberries
  • 1 egg white thinned with 1 tablespoon water
  • sprinkling of corn meal.
  • WATER BATH
  • 3 quarts water
  • 1 tablespoon honey or brown sugar
  • 1/2 teaspoon salt

Instructions
 

  • Add the warm water into a large bowl.
  • Sprinkle the yeast on top and blend to dissolve for 5 -10 minutes. It will become bubbly.
  • Add the honey, olive oil and 1 cup of flour mixed with salt.
  • Stir at low speed, blend briefly to mix.
  • Add remaining flour while mixer is going.
  • Using the dough hook, knead at low speed for 10 minutes. Dough will be smooth and elastic.
  • Roll into a large ball, put into well greased bowl and grease the ball of dough.
  • Cover bowl with plastic wrap, let rise in a warm place 1 hour to double in size.
  • Prepare water bath to boiling.
  • Preheat over to 425 F.
  • Prepare baking sheet with parchment paper, lightly sprayed with oil and sprinkled with corn meal.
  • When dough has doubled in size, punch dough down.
  • On a lightly floured board, roll into a long log, divide into 12 equal pieces to make a 2-inch balls.
  • Flatten the dough piece, add 3-4 blueberries in the circle.
  • Fold the dough over the blueberries and seal on underside.
  • Punch a holes in the middle with your thumb, make hole about 1-2 inches big.
  • Cover bagels and let rise 15 minutes until puffy.
  • Drop into the seasoned boiling water. They rise to the top.
  • Let simmer for 45-60 seconds each side.
  • Lift out with skimmer.
  • Set on the baking sheet.
  • Brush with egg white and water.
  • Bake 425 F, 10 minutes, or until lightly brown.
  • Turn after 10 minutes and brown on the other side.
  • Remove upon rack to cool.

Notes

These can be frozen. Adapted from King Arthur Flour Bagels....... Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® bring you great recipes for your cooking experience. ©2007-2018 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office. ”nettabelleschoice.com and cookbookinabox.com.All rights reserved.
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The object of homemade is not about the perfection in the appearance, instead, it is the challenge of trying and getting delicious outcomes to please family and friends. Practice perfects the appearance,  though one cannot control oozing hot blueberries or resist the tantalizing aroma?

Join me for a cup of hot ginger tea.

Ginger Tea

Cup of Ginger Tea

Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® bring you great recipes for your cooking experience. Netta Belle's Choice cookbookinabox logo©2007-2018 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.”Reg. “Trade-marks Canadian Intellectual Property Office.” nettabelleschoice.com and cookbookinabox.com  All rights reserved.

 

 

Baking Powder Cheese Biscuits

Sometimes in planning a meal, there is no time for yeast bread,, yet your meal needs that something extra that says “I really want to serve you that extra special”.  Biscuits are actually quickly made, okay, some practice makes them fluffy and light.  Think how good it would be to serve your family hot biscuits, butter and honey with their dinner tonight.

Baking Powder Cheese Bisquits

Baking Powder Cheese Bisquits

Make Baking Powder Cheese Biscuits to serve with fish, vegetables or any entree.  Of course, there is always sausage and biscuits often served at breakfast, why not serve sausage and Baking Powder Cheese Biscuits for brunch or week day dinner to family.  They will love you for it.  Enjoy!

Baking Powder Cheese Biscuits

Julia Ann
A biscuit to have for bread, rolled topping for pot pies, and flavored with grated cheese, cinnamon, pecans or brown sugar. Change your good morning breakfast to biscuits.
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Course Breads
Cuisine American

Ingredients
  

  • 2 cups sifted unbleached all-purpose flour
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 1/4 cup cold shortening
  • 2/3 cup 2% cold milk
  • 1/2 cup shredded Cheddar cheese

Instructions
 

  • Preheat oven to 450 F.
  • Grease 2 9-inch cake pans.
  • Sift together the first 3 ingredients into a medium bowl.
  • Cut the cold shortening into the dry ingredients with a pastry blender.
  • Pour in the milk and cheese.
  • Quickly mix to moisten flour, without over beating.
  • Briefly knead dough on a lightly floured board.
  • Roll to 1/2-inch thickness and cut with biscuit cutter. Do not roll too thin.
  • Place biscuits in the grease cake pans.
  • Bake 12 minutes

Notes

Drop the biscuits on top of a hot broth vegetable stew and bake for a pot pie.
Omit the cheese for plain biscuits. Recipe adapted from The American Women's Cook Book, 1947.--------------------------Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® bring you great recipes for your cooking experience.©2007-2020 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® All rights reserved.
Tried this recipe?Let us know how it was!

 

Suggestions for serving Baking Powder Cheese Biscuits

Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® bring you great recipesr your cooking experience.     ©2007-2018 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office.” nettabelleschoice.com and cookbookinabox.com

All rights reserved

                                                                                                                                                                                                                                                                                    

Ginger, Tomato and Lentil Soup

Bowl of Ginger, Tomato, and Lentil Soup

Bowl of Ginger, Tomato, and Lentil Soup

Cooking from scratch can be time consuming, there are just times when short cuts are necessary. Ta Da!! Ginger, Tomato and Lentil Soup.

A can of tomato soup is handy to have on the kitchen shelf for a quick lunch.  I have a husband who prefers a thick soup.  So tomato soup at our house may have various flavors and additions.  Usually I will add angel hair pasta, rice, beans, or left overs of an entree or vegetable.  This time it was a deliberately  planned  new recipe. 

Cooking lentils and onion

Cooking lentils and onion

 

 

 

In the pantry was a bag of red lentils.  So that was the beginning of thickening the soup.  Cooking lentils does not take a long time, about 20 minutes for 1/3 cup of them.  I add finely diced onion and minced garlic.  All into the water to heat and simmer to soft lentils.  Instead of draining the water, most was absorbed into the simmering.

Next I added the can of tomato soup, 1 can of water, maybe a bit more later, the freshly grated ginger, oregano, salt and pepper to cook an additional 15 minutes.

Ginger, Tomato and Lentil Soup

Julia Ann
With the aid of a can of tomato soup for saving time, a savory hearty soup of spicy ginger and lentils and seasoned with onions and garlic make a quick and filling lunch time soup.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Soup
Cuisine American
Servings 4 3/4 cups

Ingredients
  

  • 2 cups water
  • 1/3 cup red lentils
  • 1/4 cup onion finely chopped
  • 1 teaspoon garlic minced
  • 1 10 3/4 ounce canned tomato soup
  • 1 can water
  • 1 teaspoon raw ginger freshly grated
  • 1 teaspoon dried oregano
  • 1/4 teaspoon sea salt
  • 1/2 teaspoon black ground pepper
  • 1/2 cup mild Cheddar cheese shredded or cheese of your choice.

Instructions
 

  • In a medium sauce pan, mix together water, lentils, onion and garlic.
  • Heat to simmer 20 minutes or until lentils are softened.
  • Add can of tomato soup.
  • Add one can of water, more if needed or preferred thinner.
  • Add grated ginger, oregano, salt and pepper.
  • Simmer 15 minutes.
  • Serve into soup bowls topped with the shredded cheese.

Notes

Jullia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® bring you great recipesfor your cooking experience. ©2007-2018 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office.”nettabelleschoice.com and cookbookinabox.com.All rights reserved.
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While the soup was simmering, I fixed a fruit compote of mixed canned and fresh fruit with yogurt on top, decorated with a walnut half.  Supplied some crackers and lemonade.  There was a quick lunch  for 3 or 4 in less than an hour. 

 

Mixed Fruit with Yogurt

Mixed Fruit with Yogurt

 

Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice®  bring you great recipes, ©2007-2020 Netta Belle’s Choice®     cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office.” nettabelleschoice.com and cookbookinabox.com All rights reserved.

 

Salmon Shells in Lemon Cream Sauce

Salmon Shells in Lemon Cream Sauce Dinner

Salmon Shells in Lemon Cream Sauce Dinner

This recipe is very similar to a previous recipe posted as Salmon Shells in Lemon Sauce.  The difference is in the stuffing of the pasta shells.  Instead of using the canned salmon, I microwave-steamed the salmon filet, 12 ounces with the skin on.  I removed the skin and fat from the cooked salmon and use a loosely packed 1 cup measure.

Salmon filled pasta shells on a bed of bok choy

Salmon filled pasta shells on a bed of bok choy

Salmon Shells in Lemon Cream Sauce

Julia Ann
Flaky steamed salmon fill large pasta shells, bakes on diced bok choy and covered with a creamy lemon sauce and plenty of shredded cheddar cheese for a delicious meal, add the salad.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Entree
Cuisine American
Servings 4 servings

Ingredients
  

  • 10 large pasta shells
  • 12 ounces of steamed salmon or 2- 4 inch x 2 inch frozen salmon steaks 1 cup of cooked flaked salmon
  • 1 tablespoon lemon juice
  • 1 tablespoon water
  • 1 teaspoon grated fresh ginger
  • 1 teaspoon grated garlic clove
  • 1/2 teaspoon sea salt
  • 1/4 cup of steamed finely diced celery
  • 1/4 cup finely crushed saltines
  • 1 beaten egg
  • --------------------------------------------------------------------
  • CREAMY LEMON SAUCE
  • 4 tablespoon butter
  • 4 tablespoon all-purpose unbleached flour
  • 1 cup 99% fat free chicken broth
  • 1/2 cup cream or 1/2 cup undiluted evaporated milk
  • 3 tablespoon lemon juice
  • 1/4 teaspoon freshly grated nutmeg
  • 1/4 teaspoon hot pepper sauce
  • 1 cup shredded mild cheddar cheese

Instructions
 

  • Preheat oven 350 F.
  • Grease 9 x 9 oven proof casserole dish
  • Cook 10 large pasta shells according to instructions on package.
  • Rinse in cold water and set aside.
  • Steam the salmon with lemon juice and water in the microwave 3 minutes, until just flaky.
  • Drain and remove the skin and fat from the salmon, discard.
  • Measure the flaked salmon, use a loosely packed 1 cup.
  • Put the salmon in large bowl.
  • Add the ginger, garlic, salt, celery, saltines and beaten egg.
  • Blend without shredding the salmon.
  • Stuff into the large pasta shells, set aside.
  • Put 1 cup of diced bok choy on the bottom of the greased casserole.
  • Place the filled pasta shells on top.
  • Set aside while making the lemon sauce.
  • --------------------------------------------------------------------------------------
  • CREAMY LEMON SAUCE
  • Melt butter in one-quart sauce pan.
  • Blend in the flour with a whisk until a smooth paste.
  • Gradually add the chicken broth, whisk until smooth.
  • Stir in the cream or undiluted evaporated milk.
  • Stir constantly until the sauce is smooth and thicken.
  • Remove from heat.
  • Blend in the lemon juice and nutmeg.
  • Pour sauce over the stuffed salmon shells.
  • Sprinkle shredded cheese on top.
  • Bake 350 F for 30 minutes, or until browned and bubbly.
  • Let rest 5 minutes before serving.

Notes

Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® bring you great recipes for your cooking experience. ©2007-2018 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office.”nettabelleschoice.com and cookbookinabox.com.All rights reserved.
Tried this recipe?Let us know how it was!

 

Salmon Shells in Lemon Cream Sauce

One-dish meal: Salmon Shells in Lemon Cream Sauce

Salmon Shell with Lemon Cream Sauce

Salmon Shell with Lemon Cream Sauce dinner

 

Orange Coconut Walnut Bowl

Orange Coconut Walnut Bowl

 

 

 

 

 

 

 

Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® , bring you great recipes for your cooking experience. ©2007-2018 Netta Belle’s Choice® cookbookinabox® “Reg. U.S.  Pat.  & Trdmk. Off.”Reg. “Trade-marks Canadian Intellectual Property.”nettabelle’schoice.com and cookbookinabox.com. All reihts reserved.