Our products are fresh grains. Refrigeration is recommended for longer shelf life.
Some of our Most Requested Recipes
The Mill
Super Moist Cornbread - This cornbread is wonderful in your favorite cornbread dressing recipe.
1 3/4 cup Oakview Farms stone ground Cornmeal, white or yellow
3/4 cup Oakview Farms all purpose flour
1/4 to 3/4 tsp. salt (dependent upon using salted or unsalted butter)
1/2 tsp. baking soda 4 tsp. baking powder
2 eggs, lightly beaten 1 stick butter, melted
1 3/4 cup buttermilk
Preheat greased iron skillet in 425 degree oven. In large bowl, mix dry ingredients. Add eggs and buttermilk, stir in melted
butter. Pour into hot skillet and bake 20-25 minutes, or until golden.
True Grits
Our granddaughter asks for cheese grits all the time. She has been eating our stone ground grits since she was six months old.
4 cups water 1 cup Oakview Farms stone ground grits
1 tsp. salt 1 Tbs. butter
In heavy saucepan, gently pour grits into cool salted water. Stir well, skim off any chaff floating to the top. Bring water to low boil, reduce heat, cover lightly, and let cook for 20-30 minutes, or until thick. The longer they cook, the creamier they are. Just remember to stir frequently and add more liquid as needed.
Options to add: Substitute half-n-half or milk for some of liquid. Shredded cheddar cheese, smoked (cooked) bacon, smoked gouda, lightly sautéed and finely chopped onions, even drained Rotel tomatoes.
Hearty Lentil Soup New!
4 cups low sodium beef broth 1 14 oz. can diced tomatoes and juice
3/4 cup dried green lentils (rinsed/sorted) 1 onion, diced
3/4 cup Oakview Farms brown rice OR wild rice blend (either works great!)
1 Tbs. extra virgin olive oil 1 carrot, scraped and diced
diced and cooked ham or bacon 1 clove garlic, minced
2 bay leaves 1/4 tsp. each of dried basil, oregano, thyme
1/2 tsp. sea salt 1/2 tsp. fresh pepper
1 Tbs. balsamic vinegar
Homemade Whole Wheat Croutons (made from our whole wheat bread recipe)
In a dutch oven, add olive oil and saute onion, carrot, and garlic just
until soft. Add broth, tomatoes, lentils, brown rice, meat, dried herbs, and
bay leaves. Stir and bring to boil. Cover, reduce heat and let simmer 45
minutes. Stir occasionally so soup won't stick. Remove bay leaves, and add
salt, pepper, and balsamic vinegar. Cook about 10 more minutes. Garnish with
croutons right before serving. Yield: about 6 cups
Whole Wheat Banana Nut Bread - One of our most requested recipes
1 stick butter 1 cup sugar, white or brown
2 eggs 3 mashed ripe bananas
1 tsp. vanilla extract 2 cups Oakview Farms soft unbleached or graham flour
1 tsp. baking soda 1/2 tsp. salt
1/2 cup chopped pecans or walnuts
Preheat oven to 350 degrees. Cream butter and sugar together until smooth. Add and beat together eggs, bananas, and vanilla. In another bowl, mix together the dry ingredients. Blend in the butter/eggs/etc mixture and nuts. Pour mixture into a greased 9x5 inch loaf pan and bake for 50 minutes. Cover with aluminum foil and bake another 8-10 minutes. Cool on rack about 10 minutes before removing from pan.
Moist and Spicy Pumpkin Bread New!
This is a great old recipe, one I have used for years. It tastes even better the second day.
1 15-oz. can pumpkin puree 4 eggs
1 cup oil 2/3 cup water
3 cups granulated sugar 3 1/2 cups Oakview Farms soft unbleached or graham flour
2 tsp. baking soda 1 1/2 tsp. sea salt
1 tsp. ground cinnamon 1 tsp. ground nutmeg
1/2 tsp. ground cloves 1/4 tsp. ground ginger
Make sure spices are fresh. Amounts are to taste.
Preheat oven to 350°. Grease and flour three 7 x 3 heavy loaf pans. In a large bowl, mix pumpkin puree, eggs, oil, water, and sugar until well blended. In a separate bowl, sift together dry ingredients. Add dry ingredients into the pumpkin mixture until just blended. Do not over stir. Pour into prepared pans. Bake for about 50 minutes, or until toothpick inserted in center comes out clean. Gently remove loaves from pans and place on rack to cool.
Our Shrimp and Grits Best made with Oakview Farms Granary stone ground grits! I serve 4 with this, but it could serve more.
Cook Grits:
1 ½ cups Oakview Farms stone ground white Grits
5 cups water 1 cup light cream (low-fat works)
1 to 1 ½ tsp. salt 2 Tbs. butter
Pour water into large heavy saucepan. Slowly add grits. Using side of spoon, skim off any dried chaff that may rise to the surface. Stir again, and add salt. Bring grits to boil, reduce heat to medium low. Cook slightly covered for about 15 minutes, or until grits begin to thicken. Remember, stir frequently! Add butter and half-and-half, then continue to cook grits for another 15 – 25 minutes. Grits are done when they are soft, slightly shiny, and thickened to desired consistency. You can always cook them longer, just add more liquid and stir.
Shrimp Sauce:
4 – 5 slices thick bacon, diced Black pepper
1 Tbs. butter 1 cup light or heavy cream
¼ cup sliced green onions hot sauce to taste
1 Tbs. minced fresh garlic 1/4 cup shredded parmesan cheese
¾ to 1 lb. fresh shrimp (peeled/deveined) sun-dried tomatoes (packed in oil, drained/chopped)
1/2 tsp. creole/cajun seasoning green onions
Pinch of Old Bay fresh parsley, finely chopped
In heavy skillet, cook diced bacon until crunchy. Remove from pan, drain on paper towels. Save about 1 tsp. of bacon drippings, and pour out the rest. Add butter and slightly sauté the green onions (white part) and minced garlic. Add shrimp and season lightly with creole seasoning, Old Bay, and pepper. Add cream and dash of hot sauce. Taste to adjust seasonings. Bring sauce to low boil, then reduce to a simmer. Cook 3 – 5 minutes, or until cream has thickened. Turn off heat, stir in cooked bacon, sun-dried tomatoes (as desired), parmesan cheese, and green part of onions. Spoon hot grits onto 4 plates. Top with sauce, sprinkle lightly with parsley. Enjoy!
Tip! Try serving with fresh Alabama grown catfish, grilled. Plate grits, top with fish and sauce. Parsley to garnish.
Marilyn’s Honey Wheat Bread (For the Zojirushi Bread Machine) Courtesy of Marilyn
1 ¼ cup water (120 - 130º F.) *
1 1/2 cups Oakview Farms fresh Prairie Gold whole wheat bread flour
1 1/2 cups white bread flour
2 tsp. instant vital wheat gluten
3 Tbs. Oakview Farms raw honey
2 Tbs. powdered milk
1 ½ tsp. salt
2 Tbs. softened butter
3 tsp. SAF instant yeast
Place in bread machine pan in order listed. Select the Quick Wheat setting. (If using regular active dry yeast, set on wheat basic with lightest crust setting).
Rolled Oat Multi Grain Pancakes and Waffles Our best pancake mix yet
1 ¼ cup Oakview Farms Rolled Oat Multi-grain Pancake and Waffle mix
1 cup buttermilk 2 Tbs. oil
1 large egg 1/4 cup chopped pecans (optional)
1/2 tsp. vanilla extract (optional)
Preheat and spray nonstick griddle.
Pancakes: Mix ingredients just until blended & smooth. Cook on hot griddle, flipping only once.
Waffles: Separate egg & beat egg white until stiff. Gently stir into mixture. Yield: 8-10 four” pancakes or waffles.
Patty’s Buckwheat Pancakes New!
1 cup buttermilk 1 tsp. sugar
1 large egg ½ tsp. salt
3 Tb. oil 1 tsp. baking soda
6 Tbs. Oakview Farms unbleached flour
6 Tbs. Oakview Farms fresh buckwheat flour
In medium bowl, whisk together the buttermilk, egg, and oil. In another bowl, mix dry ingredients. Combine the two mixtures, stir until just incorporated. Heat and lightly grease griddle. Yield: 14 yummy 4- inch pancakes
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Corn "Light" Bread
We ate chunks of light corn bread in Franklin, TN. This is my version made for a loaf pan. Slightly sweet, crunchy, and flavorful.
2 cups Oakview Farms stone ground white cornmeal
1/2 cup Oakview Farms unbleached flour
2/3 cup sugar 1/2 tsp. salt
1 tsp. baking soda 2 Tbs. vegetable oil
2 cups buttermilk
Preheat oven to 350 degrees. Spray a 8 1/2 x 4 inch loaf pan with non-stick coating and add the vegetable oil. Preheat pan while mixing the light bread batter. Sift the dry ingredients together. Stir in buttermilk, then and pour in hot oil. Stir lightly to combine. Bake 50-60 minutes or until golden brown. Let rest on a rack for 10 minutes before removing from pan and slicing.
