If you were lucky enough to attend Milliken’s Anniversary Sale a few weeks ago, you got to try some of these amazing recipes! We wanted to give you all the recipes so you can have them for your own home and enjoy the delicious-ness of them!
Chef Stephanie Petersen’s
Pumpkin & Spiced Peach Pecan Sticky Buns-o-Glory
1 cup warm milk (not too hot now)
2 tsp active dry yeast (1 pkg)
1 tsp salt
1 cup packed canned pumpkin
1/3 cup sugar
1/4 cup oil
4 cups flour
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp almond extract
2T Chef Tess Wise Woman of The East Spice Blend
3/4 cup sugar free peach spread
3/4 cup firmly packed light brown sugar
¼ cup unsalted butter
¼ cup honey (caramel honey sauce or peach amaretto honey are amazing here)
1 1/2 cups (6 ounces) coarsely chopped pecans
Put the milk, yeast, sugar, pumpkin in a mixer with a whisk and mix until smooth
Add remaining ingredients. Mix with a dough hook until smooth and elastic, about 5 minutes (by hand about 300 turns). Put dough in a covered bowl and raise about 1 hour until doubled. Lightly flour a counter top and roll dough to 1/2 inch thickness, 12 inches by 18 inches rectangle. Spread jam or honey over dough and sprinkle with spice blend. Roll tightly and pinch seam. Cut into 2 inch wedged
Make the topping. In a 1-quart saucepan, combine brown sugar, butter, and honey over low heat; stir until sugar and butter are melted. Pour mixture into a greased 9″ x 13″ pan and sprinkle pecans on top. place one inch apart
Allow to raise until doubled in size, about 1 hour and 30 minutes. Preheat oven to 375°. Bake buns until golden, 30 to 35 minutes. Remove pan from oven and immediately invert onto a serving tray or baking dish. Let buns cool slightly and serve warm.
Chef Tess’ Sweet Potato and Corn Skillet Fritatta
1 cup (3 oz) Freeze Dried Colby Cheese
1 tsp chef tess Southwest Seasoning
1/2 tsp dry Mexican oregano
1/2 tsp fresh cracked pepper or ancho chile powder
2T all purpose flour
2T instant milk powder
1T dehydrated sour cream powder
Combine 3 cups cool water and the contents of the jar in a 2 quart bowl and allow to hydrate about 10 minutes. Whisk a couple times after 5 minutes to be sure everything gets moist. Lightly oil a 10 inch skillet with a tightly fitting lid (or your solar oven casserole pan). Heat pan on low for two or three minutes. Pour egg mixture into pan. Make sure heat is low. Cover with tightly fitting lid and allow to cook 15-17 minutes on very LOW. Do not uncover. If you are using your solar oven it will take 20-25 minutes at 350 degrees. Turn off heat. Do not uncover. Allow to carry-over-cook another 5-7 minutes Covered. Remove lid and slice as you would a pizza. (I rehydrated the Sweet Potatoes with hot water and then drained and added to the rest of the products)
Marks Honeyville Nine Grain Rye Bread
1 cup Water (about 90 degrees)
1 cup Honeyville’s Summit Artisan Bread Flour
1 teaspoon Honey
1 Tablespoon Yeast (this item was missing from original recipe)
Mix and let it sit until ready to use
Make your preferment at least 4 hours before. This preferment helps in developing texture and speeding rising time. It will also last in the fridge for a week. So if you bake this bread often you may want to double or triple it and then refrigerate the rest.
2 cups Honeyville’s Summit Artisan Bread Flour
3 cups Hard White Wheat Flour
1 TBSP Honey
1 TBSP Salt
2 teaspoons Yeast
1 TBSP Olive Oil
Add your preferment
At this point all your ingredients should be in the mixer. Knead on low for 5-7 minutes. Watch your dough. If it seems too dry, add water or milk 2 TBSP at a time until it’s kneading smoothly. This is a moist dough.
Remove from mixer. Oil your hands as this dough is a sticky dough. Form into a ball and place in an oiled bowl. Cover over with kitchen towel. (the customer found that a plastic bowl works better since it will keep the heat from escaping)
Let dough rise until double. 1 1/2-2 hours. Form ball again. Let it rise another 30-40 minutes. Divide and shape into 2 loaves and let it rise about 15 minutes. Then slash tops with sharp knife, dip in water or oil, and let it rise another 30-45 minutes.
Place 9 inch tin pie plate on bottom of stove filled with water. Heat oven to 425 degrees. The customer bakes his bread on a Pizza Stone so he does this during the last 30 minutes of the rise to pre heat the stone. He places his loaves on Parchment Paper in French Bread Loaf pans for final rise and then places in oven to bake for 15 minutes. Then he slides from pan and paper directly on the stone. He then drops the temp to 375 degrees for another 30 minutes until brown. Place on a cooling rack for 1 hour.
Peach and Pecan Upside Down Cake
½ cup butter softened, not melted
½ cup brown sugar
½ cup honey
Mix these together and then pour into greased cake pan 9”.
40 or so pecan halves and 2 med peaches peeled, halved , pitted and cut into wedges. Make a circle around the outer edge of cake pan with pecans. Make a circle with the peach slices to make a circle in the center
Mix a white or yellow cake mix according to package directions, pour over pecans and peaches. Place in oven and bake until cake is down. Toothpick inserted comes out clean.
Invert the cake on a plate and let set for about 5 minutes and then lift pan off. Serve with Whipping Cream or Ice Cream.
This was baked in the Sun Oven, but could be done in a camp dutch oven also.
Wheat Bread by Cathy O’Leary
2 cups warm Water
1/3 cup Oil
1/3 cup Honey
1/4 cup Cooked Wheat Berries
3 cups of Whole Wheat Flour (Red, White or Spring)
1 TBSP Salt
2 cups Bread Flour
2 TBSP Yeast (SAF Instant)
Pour wet ingredients in a large mixing bowl. Pour first 4 ingredients in bowl and starting mixing. Slowly add remaining ingredients and flour until dough starts to clean the sides of the bowl. Mix for 6 to 10 minutes and then pour dough into greased bowl and let it rest for 15 minutes. Pour out onto work surface and form into loaves. Should make about 2 loaves. Put into bread pans and let it rise until double. Bake at 350 degrees for about 30 minutes or until bread sounds hollow when tapped.