Cozy up with a warm melt-in-your-mouth pumpkin scone. 3 cups of Stone Bridge Flour Everyday Flour 1 1/2 cups of Stone Bridge Flour Cake & Pastry Flour 1/2 cup brown sugar 4 tsp baking powder 1 tsp ground cinnamon 1/2 tsp baking soda 1/2 tsp salt 1 cup cold butter 2 large eggs 1 1/4 cups canned pumpkin 1/2 cup milk, plus 1 tbsp Preheat oven to 400°F In a large bowl, combine the dry ingredients. Cut in butter with knife or pastry blender until the mixture resembles coarse crumb

Easy to make, easy to eat! Rich and dense on the inside and crispy on top. 10 tbsp unsalted butter 1 1/4 cups of sugar 3/4 cups plus 2 tbsp unsweetened cocoa powder 1/4 tsp of salt 1 tsp vanilla extract 2 eggs 1/2 cup Stone Bridge Flour Everyday Flour 2/3 cup of walnuts or pecans (optional-not shown in photo) Preheat oven to 325°F Line an 8x8inch pan with parchment. Try the double boiler method to melt the butter, sugar, cocoa powder and salt. (Or use the microwave to melt th

A good for breakfast, midday, midnight or anything in between snack! 1 1/4 cups Stone Bridge Flour Everyday Flour and 1 1/4 cups Stone Bridge Flour Cake & Pastry 1/2 cup sugar 1 tbsp baking powder 1 tsp cinnamon 1/2 tsp salt 1/2 cup cold unsalted butter, cubed 1 1/2 cups finely chopped rhubarb (fresh or frozen-thawed completely) 1/2 cup heavy whipping cream 1/4 cup milk 1 tsp vanilla *sugar to sprinkle on top Preheat oven to 400°F In a large bowl, whisk the first 6 ingredien

A healthy and filling muffin. 1 1/2 cups of oatmeal 1 1/4 cups of Stone Bridge Flour Everyday Flour 1/2 cup of sugar 1 1/2 tsp baking powder 1 tsp baking soda 1/4 tsp salt 1 tsp cinnamon 1 egg 1/4 cup olive oil 1 tsp vanilla 3 whole medium to large ripe bananas *oatmeal, sugar and cinnamon for sprinkling on top Preheat oven to 375°F In a large bowl mix oatmeal, flour, baking powder, baking soda, cinnamon, salt and sugar together. In a smaller bowl mix egg, oil and vanilla. Ad

The Master Recipe: Artisan Free-Form Loaf (This recipe is directly taken from the book/website ‘Artisan Bread in Five Minutes a Day’ by Jeff Hertzberg and Zoe Francois artisanbreadinfive.com) Make the dough, let it rise, pop it in the fridge and make today or another day! Makes four, 1 pound loaves. The recipe is easily doubled or halved. 3 – 3 1/4 cups lukewarm water adjusted for bread flour (high protein means high absorption) You can use cold water, but it will take the do

Simple, so you can taste the true flavours of the flour. 3 1/2 cups Stone Bridge Flour Cake & Pastry Flour plus more for work surface 1/4 cup of brown sugar 2 1/2 tsp baking powder 1 1/2 tsp salt 1 1/2 tsp cinnamon 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2" pieces 1 cup milk Optional: 1 egg, beaten for an egg wash for the tops of the scones or sprinkle with sugar and cinnamon (our favourite) Clotted cream, any kind of jam, and/or lemon curd (for serving) Preheat

Look forward to getting out of bed with light and fluffy pancakes to start your day! 1 1/2 cups of Stone Bridge Flour Everyday Flour OR 1 1/2 cups of Stone Bridge Flour Cake and Pastry (for a little extra fluffiness) 3 ½ tsp baking powder 1 tsp salt 1 tbsp sugar 1 1/4 cups milk 1 egg 3 tbsp melted butter Sift together flour, baking powder, salt, and sugar. Beat egg into milk. Add milk mixture to dry ingredients and fold in melted butter. Add a little extra milk if you like a

Grandma B's recipe. A favourite in our family! 6 tbsp butter at room temperature 1/4 cup white sugar 1/2 cup brown sugar 1 tsp vanilla 1 egg 1 cup Stone Bridge Flour Everyday Flour OR for a fluffy, crumbly cookie try 1 1/4 Stone Bridge Flour Cake & Pastry Flour 1/2 tsp baking soda 1/2 tsp salt 1/2 cup coconut 3/4 cup chocolate chips Preheat oven to 350°F. In a bowl cream butter, sugar, vanilla, and egg. Slowly add flour, soda, and salt. Mix well. Stir in coconut and chocolate

Hearty and delicious! 1 cup Stone Bridge Flour Everyday Flour 2 cups Stone Bridge Flour Whole Grain Flour 1 tsp salt 1 tsp baking soda 1 tsp baking powder 2 1/2 tsp ground cinnamon 3 eggs 1/2 cup milk of your choice 1/2 cup vegetable oil 1/2 cup white sugar 1/4 cup brown sugar 2 tsp vanilla extract 1 1/2 cups grated carrots OR try 3 cups of shredded Zucchini Preheat oven to 325°F. Measure both flours, salt, baking soda, baking powder, and cinnamon. Stir with a whisk to incorp

Tips for using stone-milled flour