Bread & Baking

Grandma Mamie’s Cornbread

Preheat oven AND a 9x13 cake pan to 350 degrees.

In a large bowl mix:

  • ¾ cup shortening (melted)

  • 1 cup sugar

Add and mix:

  • 3 eggs

  • 3 cups butter milk

Mix together and add:

  • 1 ½ tsp salt

  • 1 ½ tsp baking soda

  • 1 ½ cups Early Morning Harvest General Purpose flour

Add and mix:

  • 3 cups Early Morning Harvest Cornmeal

Pour and spread mixture in the 9x13 cake pan. Bake at 350 degrees until done (about 40-50 minutes).

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Jack-o'-Lantern" Pumpkin Spice Snack Cakes

Moist, wholesome pumpkin snack cakes made in a single sheet pan, stamped or decorated with friendly pumpkin faces!

  • Prep time: 15 mins | Bake time: 25 mins | Servings: 12–16 cake squares

  • Featured Farm Products: Early Morning Harvest Organic Whole Wheat Flour, Farm-Fresh Eggs.

Ingredients:

  • 2 cups Early Morning Harvest Organic Whole Wheat Flour

  • 1 ½ tsp baking powder

  • 1 tsp baking soda

  • ½ tsp salt

  • 2 tsp pumpkin pie spice

  • 1 cup pumpkin purée (pure canned or fresh organic)

  • ¾ cup brown sugar or coconut sugar

  • ½ cup melted butter or coconut oil

  • 2 large Early Morning Harvest farm-fresh eggs

  • ½ cup milk

  • 1 tsp vanilla extract

  • For Decorating: Cream cheese frosting, orange food coloring, and chocolate chips or melted chocolate for drawing Jack-o'-Lantern faces!

Instructions:

  1. Prep: Preheat oven to 350°F (175°C). Grease an 8x11-inch or 9x13-inch baking pan.

  2. Whisk Dry Ingredients: In a bowl, combine organic whole wheat flour, baking powder, baking soda, salt, and pumpkin pie spice.

  3. Whisk Wet Ingredients: In a separate large bowl, whisk together pumpkin purée, brown sugar, melted butter, eggs, milk, and vanilla until smooth.

  4. Mix & Bake: Fold dry ingredients into wet until combined. Spread batter evenly into your prepared pan. Bake for 22–25 minutes until a toothpick inserted into the center comes out clean. Allow to cool completely.

  5. Decorate: Tint cream cheese frosting orange with natural food coloring. Spread evenly over the top of the cooled sheet cake. Cut into square portions.

  6. Jack-o'-Lantern Faces: Have kids use dark chocolate chips (pointy side down) or a piping bag filled with melted chocolate to draw different Jack-o'-Lantern expressions on each square—silly, spooky, or happy!

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Apple Cinnamon Cornmeal Muffins

Fresh apples and warm cinnamon meet the rustic goodness of Early Morning Harvest Organic Corn Meal in these cozy fall muffins.

They're perfect for breakfast, lunchboxes or an afternoon snack with a cup of coffee or cider.

Ingredients

  • 1 cup Early Morning Harvest Organic Corn Meal

  • 1 cup all-purpose flour

  • ½ cup brown sugar

  • 1 tablespoon baking powder

  • ½ teaspoon salt

  • 1 teaspoon cinnamon

  • 2 large eggs

  • 1 cup milk

  • ½ cup melted butter

  • 1 teaspoon vanilla

  • 1 cup peeled and finely diced apple

Directions

  1. Preheat oven to 375°F.

  2. Line a 12-cup muffin pan with liners or grease well.

  3. In a large bowl, whisk together corn meal, flour, brown sugar, baking powder, salt and cinnamon.

  4. In a separate bowl, whisk together eggs, milk, melted butter and vanilla.

  5. Add wet ingredients to dry ingredients and stir just until combined.

  6. Gently fold in diced apple.

  7. Divide batter evenly among muffin cups.

  8. Bake for 18–22 minutes, or until golden and a toothpick comes out clean.

  9. Cool for several minutes before serving.

Optional Topping

Before baking, sprinkle the tops with a mixture of brown sugar and cinnamon for a lightly crisp, sweet topping.

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Rhubarb Honey Muffins

Prep time: 10 min | Bake: 20 min | Makes: 12 muffins These lightly sweet muffins spotlight Early Morning Harvest rhubarb and clover honey with their soft pastry flour for a tender crumb.

Ingredients:

  • 2 cups Early Morning Harvest organic stone-ground pastry flour

  • ½ cup Early Morning Harvest clover honey

  • 1½ cups chopped rhubarb

  • 2 Early Morning Harvest pasture-raised eggs

  • ½ cup milk (or plant milk)

  • ⅓ cup neutral oil

  • 2 tsp baking powder

  • ½ tsp salt

  • Optional: zest of 1 lemon

Instructions:

  1. Preheat oven to 375°F. Line a muffin tin.

  2. Whisk honey, eggs, milk, oil, and lemon zest.

  3. Stir in flour, baking powder, and salt until just combined. Fold in rhubarb.

  4. Divide into tins and bake 18–22 minutes until golden. Cool slightly.

Tip: Drizzle extra EMH honey on warm muffins. Stores 3 days or freeze for quick breakfasts.

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Cut Out Sugar Cookies

Prep time: 30 minutes * Chill time: 1 hour * Bake time: 11 minutes

Ingredients

  • 1 cup (225 g) salted room butter, softened

  • 1 1/2 cups (180 g) powdered sugar

  • 1 large egg

  • 3 1/4 cup (420g) EMH General Purpose Flour

Icing

  • 1 cup powdered sugar

  • 1 tablespoon milk (a little more or less if desired)

  • 1 teaspoon vanilla flavoring

  • couple drops of food coloring, optional

Directions

  1. Thoroughly combine butter and 1 1/2 cups powdered sugar until smooth.

  2. Add egg and mix well.

  3. Sift in flour a third at a time, mixing after each addition. May have to use hands to form a ball.

  4. Divide dough into two balls and refrigerate for one hour.

  5. Preheat oven to 350 degrees.

  6. Roll out dough to 1/8”-1/4” (dough will be very firm)

  7. Using cookie cutters, press into dough and gently press dough from cookie cutter onto parchment lined cookie sheet.

  8. Bake for 11 minutes until cookies are golden.

  9. Cool completely before icing.

  10. Icing: Mix 1 cup powdered sugar, milk and vanilla and desired food coloring together until smooth and uniform. Put in a plastic bag and cut off a small corner. Twist the top of the plastic bag to get the icing out.

  11. Decorate as desired!

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Homemade Burger Buns

Ingredients

3 1/2 cups Early Morning Harvest General‑Purpose or Bread Flour

1 cup warm water

2 tbsp unsalted butter, softened

2 tbsp sugar

1 large egg

1 packet (2 1/4 tsp) instant yeast

1 tsp salt

1 egg (for egg wash)

1 tbsp sesame seeds (optional)

Instructions

1 Mix the dough: In a large bowl, whisk warm water, sugar, yeast, egg, and softened butter. Add EMH flour and salt, mixing until a soft dough forms.

2 Knead: Knead 8–10 minutes until smooth and elastic. Add a sprinkle of flour only if needed.

3 First rise: Place dough in a greased bowl, cover, and let rise 1 hour or until doubled.

4 Shape buns: Divide dough into 8 equal pieces. Shape into smooth balls and gently flatten to about 3–4 inches wide.

5 Second rise: Place on a parchment‑lined sheet, cover lightly, and rise 30–40 minutes.

6 Egg wash: Brush with beaten egg and sprinkle sesame seeds if desired.

7 Bake: Bake at 375°F for 14–16 minutes until golden brown.

8 Cool: Cool completely before slicing so the crumb stays soft and fluffy.

Sources: Pinterest & www.cookingclassy.com

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No Oven Summer Flatbreads

2 cups Early Morning Harvest General Purpose Flour

¾ cup water

1 Tbsp olive oil

½ tsp salt

Ingredients

  1. Mix ingredients into a soft dough.

  2. Divide into 6 pieces and roll thin.

  3. Cook in a hot skillet 2–3 minutes per side.

  4. Top with fresh vegetables, cheese, herbs, or hummus.

Instructions

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Whole Wheat Chocolate Chip Cookie Muffins

Ingredients (makes 12 muffins):

  • 1 ½ cups Early Morning Harvest Organic Whole Wheat Flour

  • 2 tsp baking powder

  • ¼ tsp salt

  • ⅓ cup brown sugar or maple syrup

  • 1 egg

  • ¾ cup milk

  • ¼ cup oil or melted butter

  • 1 tsp vanilla

  • ¾ cup chocolate chips

  • Optional: ½ cup mashed banana or grated apple for moisture

Instructions:

  1. Preheat oven to 375°F. Line a muffin tin.

  2. Whisk dry ingredients. Mix wet ingredients (egg, milk, sweetener, oil, vanilla) separately.

  3. Combine, then fold in chocolate chips (and banana/apple if using).

  4. Bake 16–20 minutes until golden.

Tip: The whole wheat keeps them satisfying without tasting “healthy.” Kids think they’re getting dessert for breakfast!

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Lemon Poppy Seed Snack Cakes

Ingredients:

1 ½ cups Early Morning Harvest General‑Purpose Flour

¾ cup Sugar

2 tbsp Poppy seeds

1 tsp Baking powder

½ tsp Baking soda

¼ tsp Salt

1 cup Plain or vanilla yogurt

2 Large eggs

¼ cup Melted butter or neutral oil

Zest + juice of 1 Fresh lemon

1 tsp Vanilla extract

Optional glaze: 1 cup powdered sugar + 1–2 tbsp lemon juice

Instructions:

Prep the pan: Preheat oven to 350°F. Line an 8×8 pan with parchment or lightly grease.

Mix dry ingredients: In a bowl, whisk flour, sugar, poppy seeds, baking powder, baking soda, and salt.

Mix wet ingredients: In another bowl, whisk yogurt, eggs, melted butter, lemon zest, lemon juice, and vanilla.

Combine: Pour wet ingredients into dry and stir gently until just combined. Do not overmix.

Bake: Spread batter into the pan and bake 25–28 minutes, or until the top is lightly golden and a toothpick comes out clean.

Glaze (optional): Whisk powdered sugar with lemon juice and drizzle over the cooled cake.

Serve: Cut into squares and enjoy as a bright, springy snack cake.

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Rye Bread

Ingredients:

  • 5 ½ cups EMH Bread Flour

  • 1 cup EMH Rye Flour

  • 1 Tablespoon Kosher salt

  • 1 ½ Tablespoons yeast

  • 3 cups water

  • 3-4 Tablespoon Caraway seeds (to your taste)

Directions:

Mix flours, salt and yeast. Stir in water. Knead and let rise until doubled in size. Punch down, divide and put in 2 loaf pans After a second rise in the loaf pans, do an egg wash on the top of the bread and sprinkle with caraway seeds.

Bake at 375 degrees for 35 minutes.

Recipe from Connie Ziller

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Shanell’s Cranberry Cornbread

Ingredients

1 c. Early Morning Harvest Cornmeal

1 c. Early Morning Harvest General-Purpose Flour

½ tsp. Baking Soda

½ c. Greek Yogurt

½ tsp. Salt

¾ c. Cranberries (chopped)

1 T. Apple cider vinegar

½ c. Milk

½ c. Butter

1 C. Sugar

2 large eggs

Orange zest

Directions

Preheat oven and pan to 350 degrees

Mix ingredients

Grease 8” pan

Bake for 35-45

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Garden Herb Bread

Ingredients:

  • 4 to 4½ cups Early Morning Harvest General Purpose Flour

  • 3 tablespoons sugar

  • 2 packages (1/4 ounce each) quick-rise yeast

  • 1 ½ teaspoons salt

  • ¾ teaspoon each dried marjoram, thyme,

  • parsley flakes, basil and oregano

  • ¾ teaspoon dried rosemary, crushed

  • ¾ teaspoon rubbed sage

  • ¾ cup milk

  • ½ cup water

  • ¼ cup butter, cubed

  • 1 Early Morning Harvest egg

Topping:

  • 1 tablespoon butter, melted

  • 1/8 teaspoon each dried marjoram, thyme,

  • parsley flakes, basil and oregano

  • 1/8 teaspoon dried rosemary, crushed

  • 1/8 teaspoon rubbed sage

Directions:

In a large mixing bowl, combine 1 ½ cups flour, sugar, yeast, salt and herbs. In a saucepan, heat the milk, water and butter to 120-130 degrees. Add to dry ingredients; beat just until moistened. Add egg; beat until smooth. Stir in enough flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 4-6 minutes. Cover and let rest for 10 minutes. Divide dough into thirds. Shape each portion into a 15-inch rope. Place ropes on a greased baking sheet and braid; pinch ends to seal and tuck under. Cover; let rise until doubled, about 20 minutes. 

Bake at 375 degrees for 25-30 minutes or until golden brown. Brush with melted butter. Combine herbs; sprinkle over bread. Remove from pan to wire rack to cool.

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Beer Bread

Preheat your oven to 375 degrees and grease the bottom of a loaf pan.

In a large bowl mix:

  • 2 ½ cups Early Morning Harvest general purpose flour

  • 2 tablespoons sugar

  • 2 ½ teaspoons baking powder

  • ½ teaspoon salt

  • One 12-ounce can of your favorite beer (can substitute with soda, kombucha or broth)

  • Optional: Stir in up to 1 ½ teaspoons of dried herbs like EMH oregano, thyme or Italian Blend. 

  • Optional: Stir in up to 1 cup shredded cheese

Stir until just combined. Batter will be lumpy. Pour batter into the pan and bake for 35-40 minutes or until a toothpick inserted in the middle comes out clean. Let cool for 10 minutes before slicing.

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Whole Wheat PB&J Thumbprint Cookies

Ingredients

(makes ~24 cookies):

  • 1 ½ cups Early Morning Harvest Organic Whole Wheat Flour

  • ½ tsp baking soda

  • ¼ tsp salt

  • ½ cup peanut butter (or sunflower butter)

  • ⅓ cup butter, softened

  • ½ cup brown sugar or maple syrup

  • 1 egg

  • 1 tsp vanilla

  • Strawberry or grape jam for thumbprints

Instructions:

  1. Preheat oven to 350°F. Line a baking sheet.

  2. Cream peanut butter, butter, and sugar. Beat in egg and vanilla.

  3. Mix in Whole Wheat Flour, baking soda, and salt.

  4. Roll into small balls, place on sheet, and press thumb in center. Fill with jam.

  5. Bake 9–11 minutes.

Tip: These travel great in lunchboxes and feel like a special treat while delivering whole grain goodness.

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