Recipes with our Hazlet rye

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The photo on the left is from our present inventory of Hazlet rye berries harvested in July 2023. Please contact Abbie if you interested in purchasing. Any size volume  is $1.25. Shipping by USPS or UPS is possible.  Pickup in Hardwick, MA or Burlington, MA are options.

Ingredients:

2/3 cup Grandma's molasses

½ cup butter softened

1 egg

2 T chopped candied ginger 

2 t dried powdered ginger

1 and 1/4 cups cooked and peeled squash or pumpkin flesh

¼ cup heavy cream

1/4 cup apple cider vinegar

¼ water may be needed – wait to add after dry ingredients are added

About 2 cups Hazlet sifted rye flour, prepped with Mockmill 200 setting 1, used mesh screen to remove about 10 % large rye bran flakes

1 t baking powder

1 t baking soda

Instructions:

Combine all wet ingredients and spices above using mixer or immersion blender. Then add rye flour mixed with baking soda and baking powder with a spatula or spoon.

Bake in 8” x 11” buttered dish or another close to these dimensions. Bake 40 minutes in 350F preheated convection oven. Turn off oven and leave dish inside for at least an additional 15 minutes.