Banana Nut Coffee Cake

  • 3 ripe bananas, mashed
  • 2 1/2 cups sugar
  • 2 t vanilla extract
  • 2 eggs
  • 2 1/3 cups all purpose flour
  • 1 t baking soda
  • 1 t baking powder
  • 1 cup buttermilk
  • 1 cup melted butter, unsalted
  • 1 cup walnuts or pecans, chopped
  • Preheat oven to 350F.
  • In a medium mixing bowl, mash banana.
  • Add remaining ingredients and mix well.
  • Pour batter into greased bundt or other desired baking dish.
  • Bake for approximately one hour or until toothpick inserted comes out clean.
  • Allow to cool and remove from pan by inverting.
  • Drizzle with a little powdered sugar/water glaze and start brewing coffee!
  • This is a great basic coffee cake recipe; experiment with adding dried fruit and different spices as you see fit.
  • Powdered sugar glaze is easy to make; start with 1/2 cup powdered sugar and begin mixing a few drops of water at a time until desired consistency is reached.
  • This coffee cake will easily feed 10-16; Enjoy!
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Baby Back Ribs

  • Baby Back Ribs, as many as you need (1lb rack will feed 2 people, usually)
  • 1T Lawry's seasoning salt
  • 1T granulated garlic
  • 1T salt
  • 1/2 T black pepper
  • Barbecue sauce of choice (We use K.C. masterpiece, Memphis style)
  • Preheat oven to 325F.
  • Combine all spices and season racks of ribs generously but do not feel the need to use all the spices up. This amount of spices should season no less than 10, 1lb racks.
  • Place a roasting rack in the bottom of pan large enough to hold all ribs.
  • Layer the ribs in the pan on top of the roasting rack.
  • Add just enough water or other liquid to the pan to slightly cover the bottom.
  • Cover pan with foil, and place in preheated oven. Cook for 4-5 hours, checking after 4.
  • Ribs should easily pull apart and meat be fork tender when testing for doneness.
  • Once ribs are done, remove from oven and allow to cool enough to handle.
  • Pull or break ribs into desired portions and coat with sauce of choice.
  • Ribs may be placed back in the oven or on a charcoal grill for reheating until the sauce glazes and gets super duper sticky. I like to use the grill for about 5-10 minutes on each side, but a 300F oven for 30 minutes will work too.
  • This cooking method is best when planning on using a sauce for coating the ribs, as you are not going to get the flavor you would have if slow smoked.
  • These oven braised ribs are great when you do not have time for slow smoking or it is too cold or wet to be outdoors.
  • Cooking time in the oven will vary depending on the size rack of ribs being used and the amount being placed into the roasting pan. If you are only doing a rack or two, it might be a good idea to check after only a few hours.
  • For a great rub if you prefer a dry rib, try our Millstone dry rub (click for link).
  • We serve these ribs for lots of corporate groups, holiday cookouts and wedding rehearsal dinners. They are always a hit - and they are easy! The secret is out!
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Homemade Granola

  • 1 1/2 cups whole oats
  • 1/4 cup pecans, chopped
  • 1/4 cup almonds, sliced
  • 1/4 cup walnuts, chopped
  • 1 egg white
  • 2 T melted butter, unsalted
  • 2 T maple syrup
  • 2 T honey
  • 2 T brown sugar
  • dash of salt
  • 1/8 t ground cloves
  • 1/8 t ground ginger
  • 1/4 t ground cinnamon
  • 1/2 cup dried fruit variety (raisins, apricots, cranberries, etc.)
  • Preheat oven to 325F.
  • In a mixing bowl, combine egg white, butter, syrup, honey, brown sugar, salt and spices.
  • Add oats and nuts and mix well.
  • Spread out thin layer of mixture on a parchment paper lined baking pan.
  • Bake in 325F oven for 20-30 minutes or until golden brown, stirring half way through cooking time.
  • Once granola breaks apart and feels dried out, turn off heat and allow to cool in oven.
  • Remove from baking sheet to serving dish, add dried fruit and toss to incorporate.
  • Serve with fresh fruit and yogurt for a great start to the day.
  • Nuts, fruits and spices may be substituted for any of your other favorites.
  • Granola will keep in an airtight container for a week (without dried fruit).
  • If you plan on making granola in advance, it is best not to add the dried fruit until you are ready to serve. The moisture in the fruit will make the granola stale and the fruit hard to chew.
  • Makes approximately 3-4 cups, 4-6 servings.
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Sourdough French Toast

  • 5 Farm Fresh eggs
  • 1/4 cup packed brown sugar
  • 1 1/2 t vanilla extract
  • 1t ground cinnamon
  • 1 cup heavy cream
  • thick sliced, sourdough bread
  • non-stick pan spray
  • Combine all ingredients in mixing bowl.
  • Heat cast iron skillet or saute pan to medium.
  • Spray cooking pan with pan spray.
  • Dip slice of bread into batter, allow excess to drip off back into bowl.
  • Lay dipped bread into heated pan and cook for approximately 2 minutes on each side or until golden brown then remove from heat.
  • Continue with the remaining bread, serve immediately with choice of toppings.
  • Any type of bread may be used, but I like to use thick cut so it can soak up the batter.
  • After slicing bread, leave it out to "dry out" for an hour or so before cooking. Really fresh bread can lead to soggy French toast.
  • Additions to consider adding to batter: ground ginger or other spices, citrus zest and juice, or even a splash of your favorite after dinner spirit.
  • Toppings that we use include whipped cream, berry compotes or jams, spiced apples, and of course maple syrup.
  • This batter recipe will make enough French toast to feed about 4-6 adults.
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Blood Orange, Raspberry Preserve (with video)

  • 5 blood oranges
  • 2 cups frozen or fresh raspberries
  • 1/2 cup sugar
  • 1 oz fresh ginger, peeled, sliced
  • dash of crushed red pepper flakes
  • dash of salt
  • dash of fresh cracked black pepper
  • Zest one of the blood oranges into small sauce pan.
  • Peel oranges, cut segments into pan and squeeze in juice once segments are cut.
  • Add remaining ingredients.
  • Bring to a slow simmer over low heat.
  • Continue cooking on low heat for approximately 1 hour or longer if thicker preserve is desired, stirring occasionally.
  • Cool, then refrigerate. Enjoy!
  • Once cooking is finished, it may be canned at that point, but will keep under refrigeration for a good while. We have not had any hang around long enough to go bad!
  • May leave out the spices for a more traditional breakfast preserve, but I really like the kick in the morning.
  • I like slicing the ginger so that it is easy to remove, but it may be chopped up if you plan on leaving it in there.
  • We use this warm, as a sauce for our braised duck, as well as a breakfast preserve with biscuits.
  • Make approximately 1 1/2 cups
  • May substitute other oranges or berries to create your own, have fun!
Video Tutorial

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Muscadine Sorbet

  • 3/4 cup granulated sugar
  • 2 cups water
  • 1 cup Stonehaus Muscadine wine
  • 2 lemons, juiced
  • Bring water & sugar to boil over high heat, boiling until sugar is dissolved, 1-2 minutes.
  • Remove from heat and allow to cool to room temperature.
  • Add muscadine wine and lemon juice.
  • Place in freezer and allow to freeze overnight, stirring occasionally if possible.
  • Remove from freezer.
  • As it thaws slightly, scoop chunks into a food processor and puree until smooth.
  • Return to freezer and allow to freeze overnight.
  • Scoop into desired dish and enjoy.
  • Freezing process may be done in ice cream machine if available.
  • Stirring while freezing helps to have a more consistent texture and will be easier to scoop into food processor.
  • Do not add wine to the sugar mixture while hot; this will compromise the taste of the wine, thus the sorbet.
  • We serve this at special dinners between the salad and entree as a sorbet course.
  • Can be served as a dessert with a few toasted almonds, fresh berries, fresh mint, or lemon zest.
  • Makes approximately 4 cups sorbet.
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