A Winning Tailgate

When it comes to tailgating, nothing pleases a crowd more than the southern classic.

And while most of us have been known to pick up a bucket at the drive through, we all in our hearts know there is nothing better than the homemade version like grandma made in her cast iron skillet.  That chicken cooked in a skillet beats everybody else’s.  If you are going to eat fried chicken, why not the best?

Tenda-Bake Seasoned Flour simplified grandma’s recipe with a shortcut – seasoned flour just right (not too spicy, not to bland) ready to dust your fried chicken.  What could be simpler unless grandma came and cooked it for you? In about 20 minutes you can have the best chicken ever.

To go along with the chicken, take another shortcut by following the recipe on the Southern Biscuit Formula L Baking Mix package to make super simple buttery biscuits to go along with the chicken.  Like we said, why not the best?

Take your cookin’ to center field for memorable good times.

 

Southern Fried Chicken

1 whole chicken cut in pieces

2 cups buttermilk

1 package Tenda-Bake Seasoned Flour

Vegetable or peanut oil

Place chicken in a plastic container and cover with buttermilk.  Cover and refrigerate overnight or up to 24 hours.  If you don’t have time for this step, just dip the chicken in milk.  (The buttermilk tenderizes the chicken and is worth the trouble if you have the time.)

Pour seasoned flour into a large bowl or large plastic bag.  Drain the chicken and then dip the pieces one at a time into the bowl or shake in the plastic bag until well coated.  Set aside on a plate.

Preheat oil in a heavy skillet with 2-inch sides, add enough oil to come 1/8-inch up the sides.  Heat the oil to 350 degrees and test using a thermometer to insure it is hot enough or add a bit of the coating, it should sizzle and brown to a golden color quickly.  Don’t heat the oil until it smokes.

Beginning with the white meat, add the chicken to the hot oil, skin side down.  The oil should be half way up the pan.

Cook the chicken until it is golden brown on each side, about 10 to 12 minutes on each side until the chicken reaches 180 degrees.

Back to School Tips Winner #2

Nikki Smith

Her tip:

“Back to School Boot Camp!

 Kids have to start their school schedule a week before school starts.  

That way they are not so tired that first morning.”

She wins a 4 pack of  Midstate Mills Pancake Mixes

You can be a winner also! Click here!

Biscuit Recipe Contest — BISCUIT MONTH CELEBRATION IS COMING SOON!

BISCUIT MONTH CELEBRATION IS COMING SOON!

Midstate Mills Announces Recipe Contest for Biscuit Month!

 Newton, NC (August 1, 2011), Entries for the most original and creative biscuit recipes are being accepted now through September 1 for the 1st Annual BEST SOUTHERN BISCUIT® CONTEST. The winner will receive a gift basket of Southern Biscuit Flour, Tenda-Bake Corn Meal Mix, Tenda-Bake Pancake Mixes and a DVD Cookbook and your recipe will be posted at www.midstatemills.wordpress.com.

The winning recipe will be announced at the Second Annual Southern Biscuit® Day event on the town square in Newton, NC on September 14 at 10:00.  (The winner does not have to be present.)  The Southern Biscuit® Day event is sponsored by Midstate Mills, and includes free biscuits and sausage for each person who comes from 7:00 am to noon.

To enter: 

• Create an original recipe for biscuits using at least 2 cups of Southern Biscuit® Self-Rising Flour, Southern Biscuit® All-Purpose Flour, or Southern Biscuit® Formula L Biscuit Mix.  Recipes will be judged based on originality, texture, flavor, and appearance.
•  Include your name, address and phone number.
• Send your recipe to:  Southern Biscuit Baking Contest, Midstate Mills, Inc., PO 350, Newton, NC  28658, OR to sales@midstatemills.com.  It must be received by September 1.

For more information contact :  Belinda Ellis, Midstate Mills , 865-805-9479,  bebe.ellis@gmail.com

Midstate Mills is the family-owned miller of wheat and corn – North Carolina’s Southern Biscuit Flour and Tenda-Bake Corn Meal, Seasoned Flours, and Pancake Mixes.

Pineapple Pie

“This buttery, flaky pie crust is baked before filling. Then fill that flaky crust with this light filling. It is sweet and simple.”
~ By Tendabake

Ingredients:

   • 1 cup  chopped pecans
   • 1 large (20 ounce) can  crushed pineapple, drained
   • 2 tablespoons  fresh lemon juice
   • 1 can  sweetened condensed milk 
   • 1 large (16 ounce) container  whipped topping

Cooking Instructions:
Heat the oven to 425°F.

Prepare the Perfect Pie Crust Recipe and place in two pie plates. Pierce with a fork.

Use aluminum foil to line the inside of each crust and fill the crust with pie weights, dry beans or rice to weight the crust. Bake for 15 minutes. Remove the foil and beans and return crust to oven. Continue baking until it is completely browned, about 10 more minutes. Cool completely.

Fold all ingredients together and place in 2 baked pie shells. Chill until served.

Speckled Trout with Orange Breading.

 

Oven-Fried and Delicious

 

 

You have heard the news – fish is good food.  In the South, we love our fish fried.

Let’s take some calories and fat out of fried fish, yet come up with a delicious family pleasing entrée that you will know is good for them – and you.

 

Our first stealth trick is going to be coating the fish with mustard, a naturally fat-free condiment.  This helps our Tenda-Bake Seasoned Coating adhere to the fish and stay in place while we cook it.  It adds a little flavor, depending on what mustard you use, but it is a background note.  Try it with yellow, spicy brown, honey mustard, or whatever you have at the house.

 

We added some breadcrumbs to the seasoned coating mix to help increase the fried-like texture. Tenda-Bake Seasoned Coating is a perfect flavor for fish, good Southern-seasoned flavor. We added a sprinkling of grated orange zest to make a fresh flavor addition, if you have a fresh orange on hand.    Using the broiler insures a crisp and golden brown coating with a good moist fish.

 

Most any white fish will take to this method famously.  We like speckled trout sometimes called sea trout, but sea bass, grouper; even rainbow trout takes well to this method.

 

So crank up the broiler and learn a new, healthy way to eat “fried” fish.

 

 

 

 

Speckled Trout with Orange Breading

 

Makes 4 servings

 

Nonstick cooking spray

4  6-ounce speckled trout filets or other white fish filets, skin on

2 tablespoons mustard

½ cup Tenda-Bake® Seasoned Coating Mix

¼ cup plain breadcrumbs

Zest from 1 orange, optional

1 tablespoon buttery spread with no trans fats

 

Preheat the oven on the broil setting for about 20 minutes before cooking fish.  Line a baking pan with a raised edge with nonstick foil or foil coated with nonstick cooking spray.

 

Coat the top of the fish (not the skin side) with mustard using your fingers or a pastry brush.

 

Combine the seasoned coating mix with breadcrumbs.  Press the mustard coated side of the fish into the breading mixture.

Zest an orange using a micro plane or other grater so zest is fine.  Sprinkle zest onto top of fish.  Dot fish with thin slices of buttery spread.

Place on baking pan.  Let sit for about 10 minutes or until oven has a chance to preheat.

 

Place under broiler and cook for 10 to 12 minutes or until fish is browned on top and firm to the touch.  Cooking time will vary according to the thickness of the filet so watch closely.

 

 

 

 

 

 

 

 

Vanilla Pancakes.

 

In the Winter months, it is time to enjoy spending weekends at home with family.  Cozy weekend mornings with the kids are a time to serve up pancakes.  Pancakes are the breakfast of childhood memories.

 

Try starting with Southern Biscuit Complete Biscuit Mix, available at Walmart and many other grocery stores around the South.  If you haven’t tried this biscuit mix, you are missing out on a real southern biscuit treat.  The pancakes made with this mix are heavenly stacks of lightness.

 

Pancakes come out better if you don’t over mix the batter.  Using a soft wheat biscuit mix like Southern Biscuit makes this less of a problem because soft flour (low protein flour) makes softer and lighter biscuits and pancakes.  Lumps in the batter are fine.

 

This recipe doubles or triples easily, so you can make extra to have again later.  Simply put the cooked and cooled pancakes in freezer storage bags and then microwave them later for a quick breakfast.

 

2 cups Southern Biscuit® Complete Biscuit Mix

1 tablespoon sugar

1 ¼ cup milk

½ teaspoon pure vanilla extract

 

Preheat griddle to 400° F or a large skillet over medium-high heat.

Combine biscuit mix and sugar.

Stir in the milk and vanilla extract just until moistened. The batter will be lumpy.

Pour about ¼ cup of batter onto preheated lightly greased or non-stick griddle or skillet.

Cook 1 to 1 1/2 minutes on each side or until bubbles on surface begin to pop.  Turn only one time or pancakes will be tough.

 

 

Sweet Potato 7-Grain Pancakes with Black Walnut Butter.

 

To eat what tastes good and is good for you.  That is a resolution worth keeping this year and every year. Whole grains along with increasing vegetables and nuts in our diet have been mainstay recommendations of nutrition experts for years.  But how do you combine what tastes good and is good for you in a breakfast the whole family will love?

Sweet Potato 7-Grain Pancakes are delicious and packed with nutrients. Tenda-Bake 7-Grain Pancake Mix is uniquely delicious and packed with grains.  Graham flour, rice, corn, oat, wheat, rye and flax seed meal combine to make a delicious pancake mix with 0g trans fats and 4 grams of dietary fiber.  But don’t let all that talk about healthful pancakes scare you, these pancakes still bake up light and fluffy with a nutty flavor.

Try some added sweet potato for vitamin A from the beta-carotene.  Sweet potatoes do not have to take a long time to prepare, you can cut them in ½-inch slices and steam them for about 7 minutes or use left over sweet potatoes. Black walnuts, or if you prefer walnuts, have good fat and are high in protein and calcium.  They add a delicious topping along with butter and cinnamon.

You can find the Tenda-Bake 7-Grain Pancake Mix in many grocery stores in the south, but if you have trouble finding it is also available by mail order at www.midstatemills.com.  It is worth ordering!

Black Walnut Butter

¼ cup finely chopped toasted black walnuts or walnuts

¼ cup butter, room temperature

1 tablespoon honey or to taste

¼ teaspoon ground cinnamon

Toast the black walnuts by placing on baking sheet in a 350 degree oven for about 8 to 10 minutes or until they are lightly browned.  Chop the nuts after nuts cool.

Combine toasted nuts with butter, honey, and cinnamon and refrigerate.

Sweet Potato 7-Grain Pancakes

1 cup pureed cooked sweet potato, about 1 potato

1 cup Tenda-Bake 7-Grain Pancake Mix

2 large eggs

½ cup milk

2 tablespoons butter, melted

1 pinch ground nutmeg

Cook a sweet potato by baking or steaming slices (takes only 7 minutes to steam slices).  This step can be done the night before making pancakes.  Puree or mash and refrigerate.

Heat griddle to 350 degrees F or on a stovetop over medium heat.  Water should sizzle and then evaporate.

Combine pancake mix, eggs, milk, and sweet potato.  Stir in melted butter and nutmeg.  If batter is too thick add additional milk, if too thin add additional pancake mix.

Pour slightly less than ¼ cup of batter onto hot, lightly greased or non-stick griddle or skillet.

Cook for 45 seconds to one minute on each side or until golden brown, turning when bubbles on surface begin to pop and edges look dry.   Turn only one time or pancakes will be tough.  Cook until center is baked.  Serve warm topped with Black Walnut Butter.

Serves 4.

Written by: Belinda Ellis.

Photos by: Fred Thompson.

Cheesecake Bars!

 

Tried and true classics are the best choice for the holidays.  This recipe is from a holiday recipe booklet published by Midstate Mills back in the 60s.

 

Mini-cheesecakes make dessert bite size so work well for holiday gatherings when there are lots of choices to try.

 

There are super simple to make because they are bar cookies.  Bar cookies are simply cut into squares so take less time than cookies you have to shape, roll out, or scoop.  One hint for any bar cookie that you make is to line the pan with nonstick foil or parchment paper leaving it sticking out above the top of the pan.  Then you can pick up the liner and cut the squares.  It makes them easy to get out of the pan and they cut into pretty squares, rectangles or triangles.

 

Makes 16 bars.

 

Crust

 

½ cup packed light brown sugar

1 cup Southern Biscuit All-Purpose Flour

1/3 cup butter, melted

 

Filling

 

1 (8 ounce) package cream cheese, softened

½ cup sugar

2 tablespoons milk

1 large egg, lightly beaten

1 teaspoon pure vanilla extract

¼ teaspoon fresh lemon juice

 

Heat oven to 350°F.  Line an 8×8-inch baking pan with foil or parchment paper, allowing the foil or paper to hang over the sides.  If using foil, coat with nonstick spray.

 

To make Crust:  Combine the brown sugar, flour and melted butter until blended and crumbly.  Reserve 1/3 cup of the crumbs to use for topping.

 

Pat remaining crumbs firmly into pan.  Bake for 15 minutes or until lightly browned.

 

 

To make Filling:  Beat cream cheese using an electric mixer on medium speed until smooth.  Add sugar and beat until smooth.  Add milk, egg, vanilla, and lemon juice and stir on low speed to combine.  Pour over crust.

 

Sprinkle the reserved crumb mixture over the top.

 

Return to oven and bake for 25 minutes or until the sides of the cookies are set and the top is lightly browned.  Cool for 10 minutes in pan.  Then lift the edges of the foil or parchment paper to remove the bars.  Cool completely on a wire rack.  Cut into 16 squares or cut in triangles when cooled.

 

 

 

 

 

Wedding Cookies or Snowballs.

 

Dreaming of a white Christmas?  It just may not happen in the southeastern part of the country.  Why not create a snowy cookie?

 

Toasted pecans fill the house with the aroma of baking, part of what we love about home baking.  Then dust them with powdered sugar for a snowy finish.

 

This is a classic recipe from the owners of Midstate Mills.  Martha Jo, Diane, and Cindy (all family members and mill owners) are avid bakers.   In addition, Garry in the test kitchen at the mill bakes thousands of cookies to give away to children visiting the Santa House each year.

 

Snowy or not, the warmth of baking is part of the family tradition that owners of Midstate Mills, makers of Southern Biscuit Flour, hopes to pass on to their Newton, North Carolina neighbors each year.

 

 

Makes 3 dozen cookies.

 

2/3 cup finely chopped pecans, toasted

1 cup (2 sticks) butter, softened

¼ cup powdered sugar

1 teaspoon pure vanilla extract

2 cups Southern Biscuit All-Purpose Flour

1/4 teaspoon salt

1 cup powdered sugar, sifted

 

Heat oven to 350°F.  Coat a baking sheet lightly with nonstick spray or line with parchment paper or silicone baking sheets.

 

To toast the pecans:  Place pecans on the baking sheet and bake for 8 minutes or until lightly brown and fragrant.  Cool completely.  Chop finely by hand or use a food processor and pulse until the pecans are finely chopped.

 

Beat the butter using an electric mixer until the butter is smooth.  Gradually add the powdered sugar and beat for 3 minutes or until light and fluffy.  Add the vanilla extract.

 

Turn the mixer to low speed and slowly add the flour and salt, mixing just until blended.

 

Measure dough by tablespoons and roll into balls.  Place about 2 inches apart on baking sheet. Bake for 10 to 12 minutes or until bottom edges of the cookies are very lightly browned.

 

Let the cookies cool on the baking sheet for 3 minutes.  Pour powdered sugar in a shallow bowl.  Roll the warm cookies in the powdered sugar. Transfer to a cooling rack.  Cool to room temperature.

 

 

Bars in a Jar!

 

Looking for the perfect last-minute gift, but don’t want to get out in the cold?   Include the kids and make these fun and simple bars in a jar.  Faster than baking, faster than running to the mall, this is the ideal gift for the giver and the recipient.

 

For you: Simply layer the ingredients into a quart jar.  Tall jars are pretty because the layers present well, but any jar you can find at a discount stores or craft stores will work fine. Top the jar with fabric and tie it on with a pretty ribbon. Then you can handwrite or type the instructions on the computer.   Tie the instructions to the jar.

 

Be sure to use the Southern Biscuit Formula L Biscuit Mix.  It is found at Wal-Mart and many grocery stores in the flour and baking aisle.  The mix makes buttery delicious biscuits, but also can be used for these great cookies.  The golden flakes are buttery, and if you have had similar bars before, these will be the best you ever tried.

 

In addition to the buttery flavor, the flour is better.  Southern wheat, milled in North Carolina, makes lighter biscuits and tender chewy cookies.  It is the secret to great southern baking!

 

You can make several of these at one time and with little expense.  They are a gift you will be proud to give.

 

For them:  Your friends will have a gift they can save until after the holidays or bake now.  Baking is simple, so they will have a delicious mix available when they want it using ingredients they have around the house.

 

And the bars taste great.  They will love these flavor combinations year-round.

 

Chewy Butterscotch Pecan Bars (Pictured baked.)

 

½ cup butterscotch chips

1 cup toasted chopped pecans

½ cup packed brown sugar

½ cup old-fashioned oats

1/2 cup Southern Biscuit® Biscuit Mix

½ cup packed dark brown sugar

1 cup Southern Biscuit® Biscuit Mix

 

Layer each of the ingredients in the order and amounts listed.  Tap the jar lightly on the table or counter between layers to settle ingredients. Then close the jar tightly.

 

Cut a fabric circle 1 ½ inches larger than the diameter of the jar lid.  Then tie with ribbon.

If you want, you can add a holiday ornament to the ribbon.   Be sure to tie the instructions to the jar so they will have them stored together for baking later.

 

Instructions:   Heat oven to 350°F. Line an 8×8 or 9×9 inch pan with aluminum foil, leaving edges longer than sides of pan. Pour contents of jar into bowl.  Stir in ½ cup (1 stick) of melted butter, 1 egg, and 1 teaspoon vanilla extract.  Press dough into pan.  Bake for 20 to 25 minutes. Lift foil from pan when cooled, cut into bars. Makes 16 bars.

 

Triple Chocolate Chip Bars (Pictured in the jar.)

 

¼ cup bittersweet chocolate chips

¼ cup white chocolate chips

¼ cup milk chocolate chips

½ cup toasted chopped pecans

½ cup packed brown sugar

1 cup Southern Biscuit® Biscuit Mix

½ cup packed dark brown sugar

1 cup Southern Biscuit® Biscuit Mix

 

Layer each of the ingredients in the order and amounts listed.  Tap the jar on the table or counter before adding the next layer. Then close the jar tightly.

 

Cut a fabric circle 1 ½ inches larger than the diameter of the jar lid.  Then tie with ribbon.

If you want, you can add a holiday ornament to the ribbon.   Be sure to tie the instructions to the jar so they will have them stored together for baking later.

 

Instructions:   Heat oven to 350°F. Line an 8×8 or 9×9 inch pan with aluminum foil, leaving edges longer than sides of pan. Pour contents of jar into bowl.  Stir in ½ cup (1 stick) of melted butter, 1 egg, and 1 teaspoon vanilla extract.  Press dough into pan.  Bake for 20 to 25 minutes. Lift foil from pan when cooled, cut into bars. Makes 16 bars.

 

M & M Bars

 

3/4 cup M & M candies

½ cup packed brown sugar

1 cup Southern Biscuit® Biscuit Mix

3/4 cup M & M candies

½ cup packed dark brown sugar

1 cup Southern Biscuit® Biscuit Mix

 

Layer each of the ingredients in the order and amounts listed.  Tap the jar on the table or counter to settle the ingredients before adding the next layer. Then close the jar tightly.

 

Cut a fabric circle 1 ½ inches larger than the diameter of the jar lid.  Then tie with ribbon.

If you want, you can add a holiday ornament to the ribbon.   Be sure to tie the instructions to the jar so they will have them stored together for baking later.

 

Instructions:   Heat oven to 350°F. Line an 8×8 or 9×9 inch pan with aluminum foil, leaving edges longer than sides of pan. Pour contents of jar into bowl.  Stir in ½ cup (1 stick) of melted butter, 1 egg, and 1 teaspoon vanilla extract.  Press dough into pan.  Bake for 20 to 25 minutes. Lift foil from pan when cooled, cut into bars. Makes 16 bars.

 

 

Holiday Bars in a Jar

 

¼ cup white chocolate chips

½ cup toasted chopped almonds

½ cup dried cherries or dried cranberries

½ cup packed brown sugar

1 cup Southern Biscuit® Biscuit Mix

½ cup packed dark brown sugar

1 cup Southern Biscuit® Biscuit Mix

 

Layer each of the ingredients in the order and amounts listed.  Tap the jar on the table or counter before adding the next layer. Then close the jar tightly.

 

Cut a fabric circle 1 ½ inches larger than the diameter of the jar lid.  Then tie with ribbon.

If you want, you can add a holiday ornament to the ribbon.   Be sure to tie the instructions to the jar so they will have them stored together for baking later.

 

Instructions:   Heat oven to 350°F. Line an 8×8 or 9×9 inch pan with aluminum foil, leaving edges longer than sides of pan. Pour contents of jar into bowl.  Stir in ½ cup (1 stick) of melted butter, 1 egg, and 1 teaspoon vanilla extract.  Press dough into pan.  Bake for 20 to 25 minutes. Lift foil from pan when cooled, cut into bars. Makes 16 bars.