Recipes using Janie’s Mill Products
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Gems Chocolate Chip Cookies
These chocolate chip cookies are enhanced with the deep rich flavors of browned butter and molasses.
Read MoreSprouted Einkorn Bread by Heidi Hedecker
The flavor of the ancient grain einkorn is remarkable, and this loaf made with Janie's Mill 100% extraction organic Einkorn Flour is hearty and delicious.
Read MoreBlack Emmer Sandwich Loaf
This sandwich loaf is made with the rare ancient grain Black Emmer, which we stone-mill into a 100% extraction whole wheat flour, so it’s delicious and wholesome, as well as...
Read MoreVegan Buckwheat Chocolate Chip Cookies from Petal and Moon Pastry
These incredibly delicious chocolate with chocolate chip cookies use Janie's Mill Buckwheat Flour, and are vegan and gluten free!
Read MoreSimple Cookies
These are the simplest cookies you can make, and you can freeze them to have on hand at any time.
Read MoreFrench Apple Cake by Cati Molnar
This fancy-looking yet simple cake is from pastry chef Cati Molnar of Robert et Fils, a Chicago restaurant serving French food with a modern touch.
Read MoreBaked Lemon Drop Donuts
Baked donuts. I had no idea they even existed until recently. They are very easy to make and way too easy to eat. Luckily, they are a lot healthier and...
Read MoreEaster Egg Bread
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...
Read MoreFamily Sandwich Loaf
I was asked by a home baker the other day whether I had a recipe that her children could use for toast and that her husband could make into sandwiches...
Read MoreThree Layer Chocolate Cake, by Bekah the Edgewood Baker
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...
Read MorePain d'épices by Cati Molnar
Pain d'épices straddles the line between bread and cake, and has a long and intriguing history.
Read MoreSourdough Brioche by Cati Molnar
This recipe is from pastry chef Cati Molnar of Robert et Fils, a Chicago restaurant serving French food with a modern touch.
Read MoreFocaccia by Sam Fromartz
Focaccia is a delicious pillowy bread that's perfect for cheese or cured meats, or for wiping up tomato sauce once you've eaten your plate of pasta. Plus, it's very easy...
Read MorePumpkin-shaped Sourdough Loaf
The combination of High-Protein and Red Fife flours, plus the pumpkin shape, make this the perfect fall loaf of sourdough!
Read MoreDinner Rolls by Stephen Blanchard
Dinner rolls are easy to make, and make any meal special!
Read MoreRaisin Bread with Red Fife and Dark Rye
This raisin bread is perfect for breakfast or any time! It's fairly dark (thanks to the molasses) and dense (thanks to the 100% extraction Red Fife and Dark Rye). It...
Read MoreGrandma's Pumpkin Spice Bars
These classic pumpkin spice bars make a healthy snack any time, but especially around Halloween and Thanksgiving!
Read MoreEasy Pasta Dough
Making pasta at home may sound daunting but with only three ingredients -- stone-ground flour, eggs, and water -- you can make lovely spaghetti, noodles, linguini, or even ravioli.
Read MoreCecilia's Buckwheat Pancakes
These buckwheat pancakes are simple and delicious. Buckwheat, this old and wonderful grain, is a gluten free super seed. Though wheat is part of its name, it is in fact...
Read MoreNew Zealand-Style Scones
New Zealand scones are similar to American-style biscuits and are best eaten hot with butter or jam.
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