Popcorn, it’s yummy and here is a great recipe for it!

6457422009_fbbb349d9b_mMaple-Cashew Popcorn

Tired of the same-old, been-there-done-that bowl of popcorn you serve during all your family movie nights? Want to spice it up a little? Well, you can with maple-cashew popcorn, which combines just the right blend of spicy and sweet for a treat everyone will devour. First, pick up a bag of white GMO-free organically-grown popcorn kernels from Butte Creek Mill. With no genetically modified organisms and all-natural beginnings, this popcorn represents a healthier alternative to the kind you pick up from the corner market.


1/4 cup GMO-free Butte Creek Mill popcorn kernels (this will make six cups popped corn)

1 tbsp canola oil

1/4 cup dry-roasted cashews

1/3 cup sugar

1/3 cup maple syrup

1 tbsp butter

1/2 tsp salt

1/4 teaspoon ground red pepper


Turn your stove heat to medium and coat with canola oil. Meanwhile, place parchment paper in a jelly-roll pan. Once the oil is heated, add the popcorn kernels to the pan and put the lid on. Cook about two minutes, shaking the pan all the while. You’ll hear the kernels popping fast and furious; when the popping dies down, take the pan off the heat and let it sit for one minute. Add the cashews.
In a small pot, add the sugar and all other ingredients, bringing it up to a boil. Stir well for about one minute, then take off the heat. This is your maple syrup mixture. Pour it over your popcorn, then toss to make sure all popped corn is coated with the sweet concoction. Put this mixture into the jelly roll pan and allow to cool before serving.

So, the next time you reach for that bag of microwave popcorn, think again. Pick up some GMO-free kernels
from Butte Creek Mill and try this recipe instead for a sweet and salty treat!

Old coffee

Had it in family for some time

~ Anthony


5 Hearty Breakfast Ideas to Start Your Morning off Right!

Photo Credit - Avelino Maestas

Photo Credit – Avelino Maestas

It’s no joke that breakfast is the most important meal of the day, so don’t skip it and don’t reach for that doughnut. Instead, try these hearty breakfast ideas to start the day off right. Incorporating healthy foods like grains, oatmeal, fruit and yogurt into your first meal of the day will keep you going strong all day long.

Oatmeal with Fruit

Instead of always opting for the instant oatmeal, try homemade oatmeal using Butte Creek Mill’s porridge-style Scottish oatmeal. You just need two cups of water and some salt, bringing it to a boil on the stove top. Add a half cup of the oatmeal and cook on low for five minutes. Add freshly sliced strawberries, bananas, blueberries and raisins on top for a breakfast that will take you clear to lunch.

Lowfat Yogurt with Granola

Choose your favorite lowfat yogurt and top it with one of Butte Creek Mill’s special granola mixes. Whether you like coconut almond, low fat strawberry/raspberry, French vanilla almond, apple cinnamon, maple pecan or wild blueberry, you can transform any cup of yogurt into a full breakfast meal.

Photo Credit - smittenkittenorig

Photo Credit – smittenkittenorig

Whole Wheat Farina Pancakes

Instead of the traditional white flour-based pancake mixes available commercially, try making your own tasty whole wheat farina pancakes with whole wheat flour. With just four grams of fiber, these pancakes pack a hearty punch thanks to sweet and savory ingredients like golden raisins, applesauce, walnuts and vanilla soy milk.

Barley Cereal

Barley is known for its amazing health effects in the reduction of blood pressure, cholesterol and the risk of heart disease. Because it’s packed with fiber, barley cereal makes a great breakfast choice. All you have to do is boil three cups of water for every cup of rolled barley flakes you want, cooking over a stove top for about an hour. Even though it takes a while to cook, you can cook enough for the entire week and just microwave a new batch every morning. Sweeten with anything from agave nectar to honey, and sprinkle nuts or dried fruit on top.

Photo Credit - blair_25

Photo Credit – blair_25

Grains and Nuts Cereal

For a quick bowl of nutrition before heading out the door, fill a bowl with grains and nuts cereal, add lowfat cow’s milk, soy milk or almond milk, and you’ll be good to go. This cereal contains wheat, rye, walnuts, cashews, sunflower seeds, oats and triticale, which is a combination of wheat and rye.

Check out Butte Creek Mill’s selection of cereals, whole grains and oats when you’re looking to incorporate hearty additions to your breakfast routine.

Winter Rice Cookies

The weather outside may be frightening, but your kitchen is nice and warm! Get baking this winter with some comfort food that reminds you of Mom’s house — with a twist. For this recipe, you’ll need some of our Butte Creek Mill rice flour. Good news is, our rice flour is gluten free! We stone ground all our flours right here at the mill so you know our products are the freshest they can be.

Winter Rice Cookies
  • Rice flour, 8 oz.
  • Sugar, 4 oz.
  • Egg, 1
  • Unsalted butter, 4 oz.
  • Ground cardamom, 1 tsp.
  • Rose water, 1 tbsp.
  • Baking powder, ½ tsp.
  1. You'll need to start these cookies a day in advance, as they have to sit in the fridge overnight. First, melt the butter, and then mix it with the sugar in a mixing bowl until you get a creamy consistency.
  2. Add in the egg and mix that up before adding in the rose water.
  3. Slowly pour in the flour and cardamom, mixing as you go.
  4. Knead the mixture into a dough form and then place in the refrigerator for the night.
  5. In the morning, set the dough out on the counter for a half hour or so to bring it to a warmer temperature.
  6. Using a roller, flatten out the dough and cut out cookie shapes using a cookie cutter.
  7. Place the shapes on a tray lined with wax paper.
  8. Bake for 15 minutes at 325 degrees F. Then take a look at them: are they still wet? Place in the oven for another couple of minutes. When they look dry and white, take out of the oven and cool. You can serve them as soon as they have cooled down.
These make great cookies to celebrate the new year, as white is a symbol of hope! Don’t forget to check out Butte Creek Mills for all the fresh ground flours you need to make your holiday kitchen the warmest around.

Buckwheat Brownies with Walnuts and Toffee

5635059401_7b5a913975_zIf you’re in charge of the dessert at Thanksgiving this year, why not try something new besides the same apple pie and pumpkin everyone else will surely bring? Brownies are always a hit for young and old, but you can put a spin on this delicious ooey-gooey dessert that will propel you to instant dessert king or queen. These buckwheat brownies with walnuts and toffee will have everyone gushing over your baked treats that signal the warmth of the season. Butte Creek Mill sells the organic buckwheat flour you’ll need for this recipe.

For an 8×8 size pan of these brownies you’ll need:

  • 5 oz bittersweet chocolate
  • 8 tbsp butter
  • 2 eggs
  • 1 cup brown sugar
  • 1/2 teaspoon vanilla
  • 1/2 cup almond meal or flour
  • 1/4 cup Butte Creek Mill Organic buckwheat flour
  • 1/2 tsp salt
  • 1/4 tsp baking soda
  • 1/2 cup chopped toffee candies
  • 1/2cup chopped walnuts or pecans

To cook these delectable holiday treats, preheat your oven to 350 F, then get out an 8×8-inch-square cake pan and grease it. In the microwave, melt the butter and chocolate and let it cool down till it’s just warm. This is when you stir in the sugar, eggs, and vanilla extract. In a smaller bowl, combine the almond meal, buckwheat flour, salt, and baking soda, then add them to the chocolate and butter. The last step is to add the nuts and toffee, pour it all into your pan and bake for 30 minutes. Let cool at least another half hour before serving. Happy Thanksgiving!