Recipes

With a buttery crust and perfectly balanced sweet-tart apple filling (and a few "secret" ingredients), this apple pie earned the title of "Official Pie of the Lake Bluff Fourth of...

Celebrate St. Patrick's Day with an Irish bread that uses almost a whole Guinness with just a sip left over for the baker to enjoy! Guinness and molasses give this...

This is our Midwestern take on "Pan di Sorc," a traditional bread from northern Italy that utilizes corn, wheat, and rye -- 3 grains grown in rotation in the province...

This recipe comes to us from the home of Jill Brockman-Cummings, Manager of Janie's Mill, whose family has made these cookies every holiday season for generations. Silky Smooth Pastry flour...

These beautifully crinkled cookies get their sharp tang from sourdough starter and plenty of blackstrap molasses. Classic holiday spices pair perfectly with Spelt flour, an ancient grain rich in flavor...

Cornbread stuffing is the best stuffing! Quick and easy and delicious!

Our Turkey Red Flour is a natural pairing for toasted pecans in these delicate, melt-in-your-mouth cookies. Use your favorite jam or chocolate in the center for a simple yet elegant...

Pan de Muertos is a traditional Mexican enriched bread for Dia de los Muertos, the Day of the Dead. It is both an offering to the departed, and a sweet...

Based on an old-fashioned Texas Sheet Cake, this recipe turns out perfect every time!

No one can resist a slice of moist, decadent babka -- especially when made with Janie's Mill Sifted Artisan Flour!

This hearty challah uses Janie's Mill heirloom Turkey Red and High-Protein flours.

These scones are moist, tender, and mouthwateringly delicious!

Resistance is futile!  It's true -- no one can resist this decadent (and surprisingly easy) dessert!

The light golden color and naturally sweet flavor of the Sifted Durum flour makes these classic cookies better than ever! 

We made this classic challah with our Sifted Artisan and High Protein flours. And the winner was . . .

Janie's Mill manager Jill Brockman-Cummings makes this slightly sweet, yeasted bread for breakfast on Easter morning. We suspect that the recipe originates with the Italian side of her family, but...

For Valentine's Day, we asked Bekah, The Edgewood Baker, to create a recipe for us. I promise you this is divine and, as Bekah says, you can change it up...

The combination of High-Protein and Red Fife flours, plus the pumpkin shape, make this the perfect fall loaf of sourdough!

These classic pumpkin spice bars make a healthy snack any time, but especially around Halloween and Thanksgiving!

Try this sophisticated version of a classic pound cake — perfect for St. Patrick’s day, or any day!