Macadamia Nut Bars
Preheat oven to 375 degrees

¾ cup butter
1 ½ cups Savannah Gold with Honey (can use light brown sugar)
1 tablespoon vanilla
2 eggs beaten
2 cups fresh ground flour blend*
2 teaspoons baking powder
1 cup coarsely chopped macadamia nuts (unsalted if you can find it)
1 twelve ounce bag white chocolate chips
1 cup unsweetened coconut shredded
 
Melt ¾ cup butter and Savannah Gold on stove top.  When the butter is completely melted, remove from heat.  Add vanilla and beaten eggs.  Mix well.  Add flour blend and baking powder and stir well.  Stir in the nuts, chips and coconut.  Pour into a greased 9X13 pan and bake for 25 to 30 minutes or until golden brown.

*My ground flour blend is the following:  4 cups soft white, 1 cup millet and 1 cup oat groats.  Toss it all into your mill and grind it.  Be sure to stir up the flour before you use it.

SEVEN GRAIN BREAD 

1 1/2 c. uncooked seven-grain cereal
2 c. boiling water
6 tbsp. butter
1/4 c. Savannah Gold with Molasses
2 tsp. salt
2 eggs
2 tablespoons yeast
1 c. warm water
6 c. whole wheat flour

Pour boiling water over seven-grain cereal; add butter, Savannah Gold and salt. Combine the yeast and warm water, when dissolved add to cereal mixture. Add eggs and 2 cups whole wheat flour, beat well. Continue to add in flour and knead to make a moderately stiff dough that is smooth and elastic. Put in a greased bowl, cover and let rise until doubled. Punch down and divide dough in half. Let rest 10 minutes. Shape into loaves; place in pans and let rise until nearly doubled. Bake at 375 degrees for 30 to 35 minutes.

Adapted from Christine Down “Cooking and Baking with Fresh Ground Flour”
6 eggs at room temperature
¼ cup water
1 cup Savannah Gold with Honey, blended to powder
1 tablespoon vanilla or almond extract
1 ½ cup fresh ground flour (3:1 ratio of soft white and millet) sifted to remove large bran pieces
1 teaspoon cream of tarter

• Preheat oven to 325 degrees.
• In mixing bowl, beat the egg yolks, water, Savannah Gold with Honey and extract for 5 to 7 minutes.  The mixture should be very thick and creamy with a soft yellow color.
• Add flour and a pinch of salt and beat on low.
• In a separate bowl, beat egg whites and cream of tarter until stiff.  Fold the egg white mixture into the flour batter.  Be sure the egg whites are completely stirred in, but to not over stir.  Pour the mixture into an ungreased tube pan and bake for 60 minutes or until firm and golden brown.  Cool the cake thoroughly before removing from the pan.

Shrimp Creole
3 to 4 lbs medium-size fresh shrimp, peeled, deveined (I used pre-cooked shrimp, had to remove tails)
1/4 cup olive oil
1/4 cup  fresh ground flour
1 1/2 cups chopped onion
1 cup chopped celery
1 large green pepper, chopped
2 cloves garlic, minced
1 can (28 ounces) diced tomatoes, undrained
1 cup tomato sauce
1 cup water
1 1/2 teaspoons salt
1 teaspoon pepper
1/2 teaspoon red pepper, ground
2 bay leaves
1 tablespoon lemon juice, vinegar, or orange juice
2 teaspoons Worcestershire sauce
several dashes ground red pepper to taste
1 tablespoon chopped parsley
hot cooked rice  (See Recipe Below)

Combine oil and flour in a Dutch oven; cook over medium heat, stirring, until mixture is golden colored. This should take about 15 to 20 minutes. Add onion, celery, green pepper, and garlic.

Cook, stirring often, 15 minutes or more until vegetables are tender. Stir in tomatoes, the water, salt, black and red pepper, bay leaves, lemon juice, Worcestershire sauce, and red pepper. Bring to a boil; cover and reduce heat. Simmer for about 1 hour, stirring occasionally. If using pre-cooked shrimp, add shrimp during the last few minutes and let it warm up.  If adding raw shrimp, add shrimp and simmer for about 10 minutes more, or until the shrimp turn pink. Remove the bay leaves. Stir in parsley and serve over rice.

Pour liquid and seasoning into sauce pan.  Bring to boil.  Add rice and bring to boil.  Then lower heat and let simmer for 40 minutes.  Add water if necessary.