Burnham & Mills

At Burnham & Mills, we pride ourselves in offering the best products around, containing only the finest natural ingredients and made right here in Vermont by hand, in small batches.

On this page, we've collected some of our favorite recipes for you to try, using some of our products. We hope you enjoy them as much as we do. And, if you come up with some of your own, we'd like to hear about it. Drop us a line and we'll share it with our customers.

Click on each link to go to a particular section:

Pancake Recipes
Brownies
Hot Cocoa
Sourdough Bread
Cranberry Orange Scones
Jonathan's Quick Pancakes
Fran's Effortless Waffles
Scrumptious Pumpkin Muffins
Classic Sugar Cookies
Heckuva (Good) Brownies
Fran's Effortless Crepes
Lemon Poppy Seed Muffins
Lemon Poppy Seed Cookies
Crusty Italian Bread
Classic Corn Bread
Jonathan's Quick Flapjacks
Gingerbread
Gingerbread Cookies
Pumpkin Spice Bread

 

Pancake Recipes

Toasted Almond Pancakes or Waffles
with Raspberry Maple Preserve Syrup

1 Pkg, Burnham & Mills Organic Buttermilk Pancake & Waffle Mix
1 cup, Toasted Almonds, chopped

Mix according to directions, add chopped nuts. Cook according to directions. Add Raspberry Maple sauce.

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Brownies

Mimi's Magnificent Brownies

Mimi is a neighbor of ours and she developed this wonderful brownie recipe with our Heavenly Cocoa:

1/2 cup sugar
3/4 cup Heavenly Cocoa
1 stick of butter (1/4 lb.)
1 teaspoon of vanilla
1/2 cup flour
2 eggs
1 cup nuts, chopped

Combine sugar, cocoa and butter in a saucepan. Stir on medium heat until melted and thoroughly combined. In a mixing bowl, beat eggs and vanilla, add chocolate mixture and mix well. Add flour and nuts, mix thoroughly, pour into greased 8X8-inch pan. Bake at 350 for 25 minites or until done. When cooled to room temperature, dust with powdered sugar.

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Hot Cocoa

A hot cup of cocoa is a wonderful joy, especially with friends or as a relaxing drink after a full day. A cup of cocoa is much lower in caffeine than either coffee or tea. Where a cup of cocoa on average has 6 milligrams of caffeine per cup, coffee has 90 and tea has 68. Our cocoa is specially formulated so that it does not contain sodium, lactose or cholesterol and it is made with kosher organic cocoa imported from Brazil. Because of our formulation, Heavenly Cocoa can be used in all kinds of baking, drinking or confection recipes.

For a great cup of cocoa, place two heaping teaspoons of cocoa in a mug, pour hot liquid (water or milk) half way up the mug. Stir until dissolved, then pour the rest of the liquid in the cup and enjoy.

You can use water or milk with our cocoa. If you prefer milk, we recommend 2% low fat; it gives the cocoa the right amount of body, taste and keeps the total fat and calories to a minimum.

Heavenly Banana Smoothie

In a blender, combine one cup of ice and one cup nonfat plain yogurt. Blend until ice is smooth. Add one medium banana, two tablespoons of vanilla and two tablespoons of Heavenly Cocoa. Blend the entire mixture again until dissolved.

Makes two cups. As an added delight, sprinkle nutmeg or Heavenly Cocoa on top.

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Sourdough Bread

Makes 1 loaf

1 14 oz. package bread mix

1 tsp. instant dry yeast

7 oz. warm water

Milk for brushing

Combine ingredients in bowl and mix with a spoon until moistened. Remove the dough to a lightly floured counter and knead for 10 minutes. Let rise in lightly oiled bowl covered with plastic wrap for 60 to 75 minutes. Punch down, knead 1 minute and allow to rest 5 minutes. Shape into a round and place on greased cookie sheet. Coat lightly with milk and slash top with a knife. Allow to rise a second time for 60 minutes. Brush with milk and place in a preheated 375-degree oven for 15 minutes. Brush with milk again and continue baking for 10 to 15 minutes more. Allow to cool on a rack for 5 minutes before slicing

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Cranberry Orange Scones

Makes 12 scones

4 tbsp. melted butter or oil

2/3 c. cold water or milk

16 ounce package Cranberry Scone Mix

In medium bowl, combine melted butter/oil and cold liquid. Stir well with a fork. Add one 16 ounce package of Cranberry Orange Scone Mix and stir with a spoon just until moistened and dough comes together. Turn out onto a clean, lightly floured surface, flatten into a 9 inch cirlce and cut into 12 pie-shaped wedges. Place individual wedges on a lightly greased baking sheet. Bake in a 375 degree preheated oven for 13 to 16 minutes until lightly browned.

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Jonathan's Quick Pancakes

Makes about 8 pancakes

1 c. pancake mix

1 large egg, beaten

1 tbsp. melted butter or oil

½ c. milk

Combine ingredients and mix until just smooth. Pour about ¼ cup batter onto preheated lightly greased griddle. Cook until bubbles break over the surface and edges begin to dry, turn and cook until golden brown. Serve with all natural Burnham & Mills fruit preserves.

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Fran's Effortless Waffles

Makes 3 large waffles

1 c. pancake mix

¾ c. milk

2 large eggs, beaten

2 tbsp. melted butter or oil

Preheat waffle iron. Combien mix and milk; fold in eggs, butter. Pour 1/3 of the batter immediately onto waffle iron, cook until golden. Repeat with remaining batter.Top with toasted nuts and Burnham & Mills fruit preserves.

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Scrumptious Pumpkin Muffins

Makes 1 dozen muffins

2 c. muffin mix>

1 large egg, beaten

¾ c. milk

¼ c. sugar

3 tbsp. vegetable oil

1/3 c. chocolate chips, raisins or sweetened dried cranberries (optional but yummy!)

Preheat oven to 400 degrees. Combine all in medium bowl and stir until ingredits are well moistened. Divide equally between 12 well-greased muffin cups. Bake for 15 to 18 minutes. Serve warm.

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Classic Sugar Cookies

Makes 24 cookies

1 16 oz. package mix

½ c. unsalted butter, melted

½ c. sour cream or plain yogurt

Mix ingredients in medium bowl until well blended. Form dough into a 10” log, wrap in plastic wrap and chill until firm enough to slice (at least 1 hour). Slice into 24 cookies and bake on a greased cookie sheet in a preheated 375 degree oven for 9 to 12 minutes. Cool 1 minute before removing cookies to cooling rack.

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Heckuva (Good) Brownies

Makes 16 brownies

1 14 oz. package brownie mix

2 large eggs

6 tbsp. butter, melted & cooled to room temperature

2 tbsp. milk

½ c. chopped nuts or chocolate chips, optional

Preheat oven to 350 degrees. Grease an 8x8 inch pan. Combine all ingredients in medium bowl, mix well. Pour into prepared pan and bake approximately 25 minutes. Cool in pan, and cut into 16 squares.

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Fran's Effortless Crepes

Makes 6 to 8 crepes

 1 c. pancake mix

1 c. milk

2 large eggs, beaten

1 tbsp. melted butter or oil

Confectioner’s sugar

Combine ingredients and mix just until smooth. Allow to rest in refrigerator for 30 minutes. Pour 1/3 cup batter onto preheated lightly greased pan and swirl until it forms an 8” circle. Cook approximately 1 minute on each side. Spread with Burnham & Mills fruits, roll and sprinkle with confectioner’s sugar.

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Lemon Poppy Seed Muffins

Makes 12 muffins

1 16 oz. package mix

1 large egg

¼ c. non-fat plain yogurt

½ c. milk

Preheat oven to 400 degrees. Combine ingredients in medium bowl just until moistened. Fill 12 greased muffin cups 2/3 full and bake 16 to 20 minutes.

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Lemon Poppy Seed Cookies

1 16 oz. package mix

4 tbsp. milk

½ c. unsalted butter, melted

GLAZE:

1 c. confectioner’s sugar

2 tbsp. lemon juice

1 tsp. grated lemon peel

Mix ingredients in bowl until well blended. Form into a 10” log, wrap in plastic wrap and chill until firm enough to slice (at least 1 hour). Slice into 24 cookies and bake on a greased cookie sheet in a preheated 375 degree oven for 9 to 12 minutes. Cool 1 minute before removing cookies to cooling rack and glaze.

GLAZE: Combine and spread over cookies or muffins.

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Crusty Italian Bread

Makes 1 loaf or 12” pizza

1 14 oz. package bread mix

1 tsp. instant dry yeast

7 oz. warm water

Milk for brushing

Combine ingredients in bowl and mix with a spoon until moistened. Remove the dough to a lightly floured counter and knead for 10 minutes. Let rise in lightly oiled bowl covered with plastic wrap for 60 to 75 minutes. Punch down, knead 1 minute and allow to rest 5 minutes. Shape into a round and place on greased cookie sheet. Coat lightly with milk and slash top with a knife. Allow to rise a second time for 60 minutes. Brush with milk, and place in a  preheated 375 degree oven for 15 minutes. Brush with milk again and continue baking for 10 to 15 minutes more. Allow to cool on rack for 5 minutes before slicing.

FOR PIZZA:  Mix and knead as directed above, adding 1 tbsp. of oil to ingredients. After dough has risen 60 minutes, punch down and let rest for 5 minutes, then roll or flatten into desired pizza crust shape and thickness. Place on greased cookie sheet and cover with toppings. Bake in a preheated 425 degree oven for 13 to 18 minutes depending on the thickness of the crust.

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Classic Corn Bread

Makes 1 loaf or 12 muffins

1 package Classic Corn Bread Mix (16 ounces)

1 large egg, beaten

2 tbsp. melted butter

1 cup. milk

¼ c. chopped dried cranberries or canned jalapenos, drained (optional)

Preheat oven to 350 degrees F. Combine ingredients in a medium bowl just until well moistened. Pour batter into a greased 8” x 8” baking pan. Allow to stand for 5 minutes before baking. Bake for 25 minutes.

FOR MUFFINS

Preheat oven to 400 degrees F. Combine ingredients in a medium bowl with a few brisk strokes. Fill 12 greased muffin cups 2/3 full. Allow to stand for 5 minutes and then bake for 16 to 20 minutes.

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Jonathan's Quick Flapjacks

Makes about 8 flapjacks

1 cup flapjack mix

1 large egg, beaten

2 tbsp. melted butter or oil

2/3 c. milk

Combine ingredients and stir just until just mixed well. Allow to stand for 5 minutes while griddle preheats to 400 degrees F. Pour about ¼ cup batter onto preheated lightly greased griddle. Cook until bubbles break over the surface and edges begin to dry; turn and cook until light brown.

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Gingerbread

Makes 1 cake or 12 cookies

1 package Gingerbread Mix (16 ounces)

1 large egg

1/3 cup vegetable oil or melted butter

1 cup milk

Preheat oven to 350 degrees F. Combine ingredients and mix just until well moistened. Pour batter into greased 8” x 8” baking pan. Bake for 30 to 35 minutes.

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Gingerbread Cookies

1 package Gingerbread Mix

½ cup softened butter

2-4 tbsp. hot water

Sugar

Preheat oven to 375 degrees F. Combine mix, softened butter, and hot water. Stir with a spoon until a soft dough forms. Shape dough into 1 inch balls. Place 2 inches apart on ungreased cookie sheet, flatten to 2 inches in diameter with greased bottom of glass dipped in sugar. Bake 7 to 10 minutes until edges are firm. Cool slightly before removing from cookie sheet.

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Pumpkin Spice Bread

Makes 1 loaf

1 package bread mix (16 ounces)

2 large eggs

½ cup vegetable oil or melted butter

1 ¼ cup canned pumpkin

¾ cup chopped nuts, dried cranberries or chocolate chips (optional)

Preheat oven to 375 degrees F. Combine ingredients and mix just until well moistened. Pour batter into greased 8”x4” baking pan. Bake for 45 to 55 minutes.

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