The Old Mill Blog

Month: September 2015

Fresh Apple Cake

This dense cake is packed with layers of sweet-tart apples.  Serve with gently whipped, lightly sweetened cream.  Makes 8 to 12 servings 2 large eggs

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Apple Topping

Preserve the fall flavors of fresh-picked apples and warm spices in a topping for cheesecakes or poundcakes, pancakes, or biscuits. Makes 3 half-pints 2 teaspoons

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Sorghum Apple Bread Pudding

  Thick as honey, rich and earthy, sorghum sweetened baked foods before sugar became plentiful and cheap.  Sorghum and apples are a traditional Appalachian combination that’s as old

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Apple Pie

All-American classic that’s a must-have addition to your recipe files. A little cider vinegar in the filling keeps the filling from tasting too sugary. For pie dough:

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