New Hope Mills

Making Memories Around the Table

  • Apple Sausage Bake

    Apple Sausage Bake
    Ingredients

    • 16oz Ground Breakfast Sausage
    • 2 cups New Hope Mills Apple Cinnamon Pancake Mix
    • 1/4 cup Brown Sugar
    • 2 Eggs
    • 1 cup Milk
    • 2Tbsp Melted Butter
    • 1 tsp Vanilla Extract
    • 1 tsp Sage
    • 2 Apples peeled, cored and diced

    Directions

    • Preheat oven to 350°F.
    • Prepare a 10 inch round pie pan with cooking spray.
    • Brown the sausage in a skillet over medium heat; drain.
    • In a large bowl, mix together NHM Apple Cinnamon Pancake Mix, brown sugar and sage.
    • Stir in about ¾ of the cooked sausage and about ¾ of diced apples into the dry mixture. (reserving ¼ of each to sprinkle on top)
    • Stir in the eggs, milk, butter, and vanilla to form a batter.
    • Pour into the prepared baking dish.
    • Sprinkle the reserved browned sausage and diced apples on top.
    • Bake until a toothpick inserted into the center of the dish comes out clean, about 35-45 minutes or till toothpick inserted into the middle comes out clean. Allow to cool 10 minutes before cutting to serve.
    • Serve with New Hope Mills Pancake Syrup and a sprinkle of Confectioners Sugar.

    Enjoy!

  • Quick & Easy Fruit Cobbler (made with NHM pancake mix)

    New-Hope-Mills_blueberry_cobbler

    We are still waiting for Spring to arrive (only a few days of winter left!) but we are still enjoying being in the kitchen and baking something comforting. There are a few packages of fruit from last summer still in the freezer that can be used for a delicious fruit cobbler and of course we always have a supply of New Hope Mills Pancake mixes in our pantry, so let's get baking.

    INGREDIENTS:
    2 cups fresh or frozen berries
    1 teaspoon lemon juice
    1 cup NHM Buttermilk Pancake Mix
    1/2 cup granulated sugar
    1/2 cup milk
    3 tablespoons melted butter

    For the topping:
    3/4 cup granulated sugar
    1 tablespoon corn starch
    1 cup boiling water

    Toss the blueberries with the lemon juice and place into a greased 8 inch square baking dish. In a bowl combine the NHM Butermilk Pancake Mix, 1/2 cup sugar, milk, and melted butter. Spoon this batter evenly over the fruit. Combine remaining 3/4 cup sugar with corn starch and sprinkle over batter. Slowly pour the boiling water over the top. Bake in a preheated 350 degree oven for 45 to 55 minutes or until center of batter is done. Makes 9 servings.

  • Valentine's Day Promotion

    In just a few days Valentine's Day will be upon us!

    One of our most decadent desserts is our Double Chocolate Lava Cake Mix -

    LavaCake

    Guittard® Sweetened Ground Chocolate and Dark Cocoa Powder make these heavenly treats doubly good. Serve warm, drizzled with your favorite fruit sauce and ice cream on the side. These offer a presentation enticing for formal dinners, but can be easily prepared for any casual get-together. Once you have experienced this blissful delicacy, you will fall in love with our Double Chocolate Lava Cakes! All of this can be yours to enjoy by adding water, eggs and butter to the mix!

    We want to make it even easier for you to woo your loved one this Valentine's Day by offering a discount - receive 10% off Double Chocolate Lava Cakes now until 2.22.15 with promo code 'ValentineLava10off'

    Happy Valentine's Day!

  • Happy New Year!

    Well, another year has finished and we've started off 2015.  We want to share just a little something fun pancake graphic to brighten your day and help you smile.

    NHM Keep Calm Eat Pancakes Whoever ate a pancake in a frenzy? They're meant to be savored....

    We're planning the year ahead and thinking of the many projects and events.  Some to look forward to are:

    • New Hope Mills' new website
    • International Pancake Day February 17th
    • NHM participation in Marathon's 45th Annual Maple Festival March 21st and 22nd in Marathon NY
    • New NHM products and exciting partnerships (more news to come)
    • Fancy Food Show June 28th - 30th
    • Tours of the Old Mill in New Hope one day this summer
    • And families making more memories around their tables, counters and griddles preparing and feasting on pancakes!

    We are very thankful to God for the past 192 years of being in business. We look forward to meeting and serving more of you this coming year.

    Happy Near Year!

    ~Dawn

  • Power Packed Muffins (from Whole Wheat Pancake Mix)

    3/4 cup New Hope Mills Whole Wheat Pancake Mix
    3/4 cup oats
    1 Tablespoon Chia Seeds (whole or ground)
    1 tsp Baking Powder
    1 tsp Cinnamon
    1/4 tsp Nutmeg
    1/4 cup Brown sugar
    2 Tablespoons Vegetable Oil
    1 medium Banana (mashed)
    1/2 cup lowfat yogurt or sour cream
    1/2 cup finely grated Carrots
    1/2 cup Craisins
    1/2 cup chopped walnuts or pecans

    Mix dry ingredients in a bowl. Add remaining ingredients and mix well. Spoon into greased muffin pan and bake at 400 degrees for 18-20 minutes.

    These are moist and delicious muffins that are great for breakfast or a power packed snack.  The muffins can be eaten immediately or  frozen and pulled out in the morning to add to lunch boxes and snack packs.

  • Chocolate Peanut Butter Crepes

    Chocolate Peanut Butter Crepes

    • Peanut Butter
    • Chocolate Chips (mini chips work best)
    • A banana cut into slices

    Prepare New Hope Mills Crepes as instructed on package; when you flip the crepe over to cook the second side, spread peanut butter on the top side and then press the chocolate chips into the peanut butter.  Once the chocolate chips have mostly melted, spread the chocolate around gently with the back of a spoon.  Before you roll up your crepe, add the banana and enjoy!

  • Chicken & Artichoke Dinner Crepes

    New-Hope-Mills_Chicken_Artichoke_Crepes

    • 8 New Hope Mills Crepes, Prepared (without vanilla extract)
    • 1 TBSP vegetable oil
    • 1/2 cup diced sweet onion
    • 1/2 cup sun-dried tomatoes, julienned, extra for garnish
    • One 14 oz jar of marinated artichokes, drained and diced
    • 1 garlic clove, minced
    • 2 cups cooked chicken, diced or shredded
    • 1/2 cup Swiss cheese (Gruyere is excellent), grated
    • 1/4 cup fresh chopped parsley (optional)
    • One 15 oz jar of alfredo sauce

    Prepare Filling:  Preheat oven to 350°F.  Sauté onions in oil in a medium skillet over medium heat until onions are softened and slightly caramelized (about 5 minutes).  Add garlic and cook for an additional minute.  Add artichokes and tomatoes and satué for 2 minutes longer.  Add cooked chicken and alfredo sauce - reserve 1/4 cup alfredo sauce.  Stir just until combined.  Remove from heat.  Set aside.

    Assemble Crepes:  Add 1/8 of the chicken & vegetable mixture inside the first crepe.  For an impressive presentation, roll up each side vertically and then horizontally, or burrito-style.  Repeat with remaining crepes.  Arrange crepes side-by-side in an oiled 9"x13" baking dish.  Drizzle crepes with reserved alfredo sauce and sprinkle cheese.  Bake for 20 minutes or until cheese melts.  Before serving, garnish with slivers of tomato and parsely.

  • Ham & Asparagus Dinner Crepes

    Ham & Asparagus Dinner Crepes

    • 6 New Hope Mills Crepes, prepared
    • 3 egg yolks
    • 1/4 cup water
    • 2 TBSP lemon juice
    • 1/4 tsp salt
    • 1/8 tsp paprika
    • Dash of black pepper
    • 1/2 cup butter
    • 1/2 lb very thinly sliced deli ham (or leftover dinner ham)
    • Large bunch of blanched asparagus

    Hollandaise Sauce:  Whisk together 3 egg yolks, 1/4 cup water and 2 TSBP lemon juice in a small pan.  Cook on very low heat, stirring constantly until the mixture begins to bubble at the edge.  Stir in 1/2 cup butter 1 piece at a time until the butter is melted and the sauce is thickened.  Quickly remove from heat.

    Assemble Crepes:  Place crepe flat on plate, lay 4-5 slices of ham and 3-4 pieces of asparagus on top.  Then fold sides over and drizzle desired amount of hollandaise sauce over each crepe.  Allow 1-2 crepes per person and ENJOY!

  • Pancake Burger Bake

    Pancake Burger Bake

    • 1 lb ground beef
    • 1 tsp. salt
    • 1/2 cup chopped onion
    • 1/2 tsp. chili powder or to taste
    • 2 cups (or 1 can) whole kernel corn, undrained
    • 3/4 cup ketchup
    • TOPPING:
    • 1 1/2 cups New Hope Mills Buttermilk Pancake Mix
    • 3/4 cup COLD water
    • 1 1/2 tbsp. melted margarine or oil

    Preheat oven to 350. Brown ground beef and onions; drain off grease. Stir in remaining filling ingredients and bring to a boil. Pour into a 2-quart greased casserole dish. Combine topping ingredients in a bowl. Drop over meat mixture. Bake 30-35 minutes or until topping is nicely browned.

    Try these optional add-ins to make a 'Cheeseburger Bake' -

    • 1/2 cup diced pickles
    • 1/2 cup shredded cheddar cheese
    • 6 pieces cooked bacon, crumbled
  • Deep Fry Batter

    Deep Fry Batter2

    • 2 cup New Hope Mills Buttermilk or Old-Fashioned Buckwheat Pancake Mix
    • 2 Cups cold water

    Mix until batter is smooth. Dip fish or fowl into batter; immerse in hot frying fat for a few seconds to sear, then cook in deep fryer until golden brown.

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