Your Table Creations

by: Morgan Lytle Ingredients 3/4 Cup Water 1/8 Tsp Salt 1/4 Cup Unicorn Grits 6 Tbs Butter, cubed 3/4 Cup Sugar 2 Tbs All-Purpose Flour 3 Large Eggs 1/4 Cup Buttermilk 1 Tsp Vanilla Pastry for single crust pie Directions Heat oven to 325°. In medium saucepan stir together water, salt and grits. Once they come to a boil lower temp and cook roughly 10 minutes or until thickened. Add butter and stir until melted. Remove from heat and cool. In a small bowl whisk all remaining ingredients together. Slowly stir into cooled grits. Roll out pastry for 9" pie pan. Transfer to pie pan, trim pastry 1/2" from edge of pan and flute the edges. Add filling. Bake for 35 to 40 minutes or until center is set. Serve warm or cool.

by: Nancy and Ashley Griffin Ingredients 2 ripe bananas 2 eggs 1/3 cup coconut oil 1 and 3/4 cups of organic pumpkin (or 1 can) 1/2 cup buckwheat honey 1/2 cup coconut sugar (or regular sugar) 2 and 1/2 cups Geechie Boy Mill Jimmy Red cornmeal 1 TBS baking soda and powder 1/2 tsp. salt like Jacobsen 2 tsp. cardamom 2 tsp. cinnamon good quality chocolate chips (like Valhorna) Directions Combine bananas, coconut oil, eggs and pumpkin until smooth. Add all other ingredients and stir until just blended. Bake in a loaf pan for 60 minutes at 360 degrees or until just done (a toothpick comes out clean). Serve with love!

by: Ted and JimServings: 8 | Prep time: 30 minutes | Total time: 90 minutesFor 9” Pie, 10” Pie or Deep Dish Ingredients: 2 cups sugar ½ cup butter 5 eggs 1 cup milk 1 TBSP. flour 1 TBSP. Marsh Hen Mill’s Yellow Cornmeal ¼ cup fresh lemon juice Grated rind of 3 large lemons 1 unbaked 9 inch pie shell 3 cups sugar ¾ cup butter 8 eggs 1 ½ cup milk 1 ½ TBSP flour 1 ½ TBSP. Marsh Hen Mill’s Yellow Cornmeal 3 oz. fresh lemon juice Grated rind of 4 large lemons 1 unbaked 10 inch pie shell Directions Preheat oven to 350 degrees with rack in the top third of the oven. Cream sugar and butter, add eggs and milk, beat well. Then add flour, cornmeal, lemon juice and grated lemon rind. Don’t be surprised when the lemon juice makes the mixture look curdled. It will be fine when it bakes. Pour mixture in the pan, baking at 350 until done, 45 minutes to 1 hour. It should be only slightly jiggly in the middle and a knife inserted should come out clean. Remove from oven and cool on rack. This can be served when slightly warm but is best when it has time to cool. This can be made in advance.

by: Karl KischkelCornbread Recipe v2.1 for an 8 inch skillet Ingredients 1/4 cup melted unsalted butter 1/4 cup flour 3/4 cup Sea Island Blue cornmeal 0-2 tablespoon sugar 1 teaspoon baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 3/4 cup buttermilk 1 large egg Directions Preheat oven and skillet to 400 degrees In a bowl mix flour, cornmeal, sugar, baking powder, baking soda and salt. Add buttermilk and egg. Mix until just combined. Add melted butter, mix until combined. Pour mix into the hot skillet and bake for 15-19 minutes or until toothpick clean. Allow to cool for 10 minutes before serving. This recipe is versatile. The flour to cornmeal ratio can be 50/50 or you can go with all cornmeal if you want. Sweet or unsweet? That's also up to you. Double up the ingredients and you have enough batter for a 10 inch skillet.

By: Despina Panagakos Yeargin   Dry Ingredients: 1 cup all-purpose flour 1 tablespoon sugar 2 teaspoons baking powder ½ teaspoon baking soda 2 teaspoons pumpkin pie spice Wet Ingredients: 1 egg 1 cup buttermilk ½ cup pumpkin puree ½ cup cooked Freekeh Toasted Pumpkin Seeds ¼ cup raw pumpkin seeds ¼ pat of butter (about ½ a teaspoon) 1 big pinch of salt How to Cook Freekeh 2 cups water (bring to a boil) 1 teaspoon salt (in the water) 1 cup freekeh (rinse in a sieve first and add to boiling salted water) Cover the pot of boiling water, salt and freekeh. Lower the heat so that the pot contents simmer. Cook for twenty minutes. Uncover. Cook for another 3 to 5 minutes. Turn off the heat, stir the freekeh and leave on the burner for 20 to 30 minutes so that the residual heat dries out any remaining water. Yield: 3 cups cooked freekeh. Use in muffins, soups, salads, pancakes and as a breakfast cereal. Toasting the Pumpkin Seeds Heat a non-stick pan over high heat. Add the seeds and butter. Stir and toss until browned. They will make a popping sound. When you are satisfied with the toasty color, stir in a generous pinch of salt. Stir or toss. Pour out onto a small plate to cool. The Pancakes Combine dry ingredients with a whisk. In another bowl, whisk the egg, then the buttermilk. Switch to a spatula and stir in the pumpkin. Finally, add the freekeh and dry mix. Stir until all ingredients are barely combined. Overmixing will toughen the pancakes and not allow them to rise properly. Heat a non-stick pan or griddle over medium-high heat. Reduce heat to a smidge below medium and add 1 teaspoon of coconut oil. Using a ¼ cup measure and a small spatula, pour in the pancake batter. Use the spatula to push the batter onto the pan rapidly and to spread out in the pan so that each pancake is even. Once the pancakes have risen a bit and developed bubbles on the side, flip the pancakes and continue to cook until the center is cooked through. I save the first pancake for the cook so I can see if the center is properly done…then I eat it! Yield: 10 medium pancakes, enough for three to four people, depending on how hungry they are. NOTES: Eggs are large. Salt used is Celtic sea salt. Freekeh is always sourced from Marsh Hen Mills in Edisto, South Carolina, and the maple syrup is always from Sapwood Farms in the Ithaca, New York, area.