Available at the Historic Butte Creek Mill on-line and our Antique Store, you can buy a piece and display a piece of history.

This 36 x 24 poster is just $30.

Order yours here today!

The Eagle Point Upper Rogue Chamber and the Grange Co-Op present the 2013 Vintage Faire

hosted by the Butte Creek Mill

Saturday May 11, 2013 at 10:00 am to 4:00 pm.

The Vintage Faire has become one of the BIGGEST days for the Upper Rogue and brings in hundreds of people from all over the Rogue Valley.  There will be many activities for people of all ages: Old Time Fiddlers, Trolley & Carriage Sides, Boot and Saddle Maker, Alpacas, Dutch Oven Cook-off, Civil War Reenactment, Food Vendors and much more.

Don’t just collect the wonderful items, enjoy the aroma of fresh Golden West Coffee for yourself. At just 8.95 a lb history never tasted so good. Wake up to a little bit of history every day with Golden West Coffee and order yours today.

Photo By: The Tart Tart

Fills one 10-inch Bundt pan

Ingredients:
2 Tbsp melted butter, plus softened butter for buttering pan
1 cup milk, warm (about 110 degrees)
1/3 cup water, warm (about 110 degrees)
1/4 cup granulated sugar
2 1/4 tsp instant yeast
3 1/4 cups all-purpose flour, plus extra for work surface
2 tsp salt

Brown sugar coating:
1 cup packed light brown sugar
2 tsp ground cinnamon
8 Tbsp butter (1 stick), melted

Glaze:
1 cup confectioner’s sugar
3 Tbsp milk

Directions:
Butter a Bundt pan liberally with softened butter. Set aside.

In a large measuring cup, mix together the melted butter, milk, water, sugar, and yeast. Mix the flour and salt together in a standing mixer fitted with dough hook. Turn the machine to low and slowly add the milk mixture. After the dough comes together, increase the speed to medium and mix until the dough is shiny and smooth, 6 to 7 minutes. If you think the dough is too wet (i.e. having a hard time forming a cohesive mass), add 2 Tbsp flour at a time and mix until the dough comes together (it should still be on the sticky side, just not overly wet). Coat a large bowl with nonstick cooking spray. Place the dough in the bowl and turn to coat lightly with the cooking spray. Cover the bowl with plastic wrap and let the dough rise until doubled, 1-2 hours.

For the sugar coating, while the dough is rising, mix the brown sugar and cinnamon together in a bowl. Place the melted butter in a second bowl or shallow pie plate. Set aside.

To form the bread, gently remove the dough from the bowl and press it into a rough 8-inch square. Using a bench scraper or knife, cut the dough into 64 pieces.

Roll each dough piece into a ball (it doesn’t have to be perfect, just get it into a rough ball-shape). Working one at a time, dip the balls in melted butter, allowing excess butter to drip back into the bowl or pie plate. Roll the dipped dough ball in the brown sugar mixture, then layer the balls in the Bundt pan, staggering the seams where the dough balls meet as you build layers.

Cover the Bundt pan tightly with plastic wrap and let the monkey bread rise until puffy, 1-2 hours.

Heat the oven to 350 degrees F. Unwrap the pan and bake until the top is deep brown and caramel begins to bubble around edges, 30 to 35 minutes. Cool the monkey bread in the pan for 5 minutes (any longer and the bread will be too sticky and hard to remove!), then turn out on a platter or large plate and allow to cool slightly, about 10 minutes.

For the glaze, while the bread cools, whisk the confectioner’s sugar and milk together in a small bowl until the mixture is smooth. Using a spoon, drizzle the glaze over the warm monkey bread, letting it run over the top and sides of the bread. Serve warm.

• 1 1/4 cup all-purpose flour
• 3/4 cup cornmeal
• 1 tablespoon sugar
• 1 teaspoon cinnamon
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• Pinch of salt
• 1 cup low-fat buttermilk
• 2 large eggs, beaten
• 1/4 cup olive oil
• 1/4 cup water

1. In a bowl, whisk the flour, cornmeal, sugar, cinnamon, baking powder, baking soda, and salt.
2. In a bowl, whisk the buttermilk with the eggs, olive oil, and water. Whisk the liquid ingredients into the dry ingredients, leaving some small lumps.
3. Set a griddle or skillet over moderate high heat and spray it with vegetable oil spray. When the pan is hot, spoon in 1/4-cup mounds of batter and spread to form 4-inch rounds. Cook the pancakes until the bottoms are browned and bubbles appear on the surface, 2 minutes. Flip and cook until browned on the bottom, 1 to 2 minutes longer. Serve the pancakes warm.

Buttermilk-Blueberry Breakfast Cake

½ cup unsalted butter, room temperature
2 tsp. lemon zest or more — zest from 1 large lemon
7/8 cup* + 1 tablespoon sugar**
1 egg, room temperature
1 tsp. vanilla
2 cups flour (set aside 1/4 cup of this to toss with the blueberries)
2 tsp. baking powder
1 tsp. kosher salt
2 cups fresh blueberries
½ cup buttermilk***

* 7/8 cup = 3/4 cup + 2 tablespoons
** This 1 tablespoon is for sprinkling on top
*** To make homemade buttermilk, place 1 tablespoon of vinegar or lemon juice in a liquid measuring cup. Fill cup with milk until it reaches the 1-cup line. Let stand for five minutes. Use only 1/2 cup of the prepared mixture for the recipe.

1. Preheat the oven to 350ºF. Cream butter with lemon zest and 7/8 cup of the sugar until light and fluffy.

2. Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with ¼ cup of flour, then whisk together the remaining flour, baking powder and salt.

3. Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries.

4. Grease a 9-inch square baking pan (or something similar) with butter or coat with non-stick spray. Spread batter into pan. Sprinkle batter with remaining tablespoon of sugar. Bake for 35 minutes. Check with a toothpick for doneness. If necessary, return pan to oven for a couple of more minutes. (Note: Baking for as long as 10 minutes more might be necessary.) Let cool at least 15 minutes before serving.

• Pkg of mix
• 2 eggs
• 1 cup shortening
• cinnamon and sugar

Cream shortening and eggs together slowly add pkg of cookie mix. Blend well. Make dough into 1 inch size balls and roll in cinnamon sugar mixture (2 tbsp sugar 2 tsp cinnamon blended) Place balls 2 inches apart on an un-greased cookie sheet. Bake at 400 degrees fro 8-10 minutes. Makes about 3 dozen cookies.

• 3/4 cup warm water
• 1/4 cup butter or margerine
• 2 1/4 tsp active dry yeast
• 2 whole eggs plus 1 egg yolk
• 1 pkg bread mix

You can use a bread machine or mix by hand. For a bread machine add ingredients per your machines instructions and start dough cycle. By hand dissolve yeast in warm water and add melted butter and beaten eggs. Stir in mix and kneed until smooth and elastic. Let dough rise 45 minutes. Form bagels drop in salted boiling water 3 for 3 minutes, remove and drain. Let rise another 45 minutes and then bake 30 minutes at 400 degrees.

• 3/4 cup warm water
• 1/4 cup butter or margerine
• 2 1/4 tsp active dry yeast
• 2 whole eggs plus 1 egg yolk
• 1 pkg bread mix

You can use a bread machine or mix by hand. For a bread machine add ingredients per your machines instructions and start dough cycle. By hand dissolve yeast in warm water and add melted butter and beaten eggs. Stir in mix and kneed until smooth and elastic. You can bake in your machine by using the bake cycle or braid , let dough rise 45 minutes and bake at 400 for 30 minutes. Shalom.