Author: admin

What is gnocchi exactly? They are small dumplings typically made with potatoes and flour. Cooked potatoes are mashed and combined with flour to create a dough that’s then formed into small pieces for boiling. When they are cooked, they transform into light, fluffy nuggets of goodness. 

Rather than potatoes, this version uses wild rice flour. The wild rice flour has a wonderful earthy flavor that makes this gnocchi taste deliciously rich and full of flavor. Toss it in. abutter sauce or your favorite pasta sauce for a delicious plate of comfort. Pasta is the perfect rainy day comfort food and this gnocchi is no exception.

Ingredients 

• 1/4 cup Swany White Wild Rice Flour
• 1/4 cup Swany White flour
• 2 large eggs
• 1/2 cup milk or water
• 1/2 stick of butter
• 1/4 tsp salt
• 2 Tbsp parmesan cheese, grated (optional)

Method

1. Heat the water in a small pan with the butter and salt.
2. When the water boils, add the mixed flours all at once, turn the heat down to low and stir rapidly for about 2 minutes, until the mixture in the pan forms a sticky dough.
3. Mix in the grated parmesan let this cool for five about minutes.
4. Once cooled, beat the eggs into the dough one at a time until the dough comes together, remaining sticky.
5. Put this mixture into a pastry bag with a 1/2 inch icing tip.
6. Boil a pot of lightly salted water, and start to gently squeeze the dough out of the pastry bag into the water.
7. Use a scissors to cut the dough that comes out into about 1/2 inch dumplings.
8. Cook the dumplings until they come to the top of the boiling water. Allow them to stay in the pot for two additional minutes and then remove to a cookie sheet that has some oil on it, so they don’t stick. Repeat with the rest of the dough.
9. Once dumplings are cooled, they are ready to be served with your favorite sauce or something as simple as butter and sage. ** Gnocchi can be covered and stored in the fridge for up to 3-4 days.

Ingredients

RYE PIE DOUGH

• 2 cups Swany White purpose flour
• 1/2 cup Swany White rye flour
• 1 tbsp granulated sugar
• 1 teas fine sea salt
• 1 cup unsalted butter cold and cut into 1/2″ cubes
• 3 tbsp Rye whiskey + 1 teas for egg wash
• 3-5 tbsp ice cold water
• 1 egg
• 1 tbsp sparkling sugar or turbinado sugar

RYE WHISKEY PEACH PIE FILLING

• 6-8 medium peaches 
• 1/2 cup brown sugar
• 1/4 cup granulated sugar
• 1/4 cup rye whiskey
• 2 tbsp tapioca starch / tapioca flour
• 1 teas pure vanilla extract
• 1 tbsp cold butter chopped into 1/8″ cubes
• 1 teas cinnamon

Instructions

RYE PIE DOUGH

1. Place the Swany White flour, Swany White rye flour, sugar and salt in a mixing bowl with high sides and mix together.
   
2. Cut the cold butter into 1/4″- 1/2″ cubes. Put back in the fridge for several minutes to ensure the butter is firm.
   
3. Place the flour mixture and cubed butter in a food processor and gently pulse until the flour changes from silky to crumbly; just a couple of pulses. **If you don’t have a food processor, you can easily cut in the butter by blending the flour mixture with either a pastry blender, two butter knives or even using g your fingers. Be careful that the butter does not start to melt.**
   
4. While pulsing, gently pour the rye whiskey through the feed tube just until combined or If you aren’t using a food processor, use a pastry blender or fork to combine the rye whiskey into the dough. Pour into bowl and check the dough’s moisture by taking a handful, if it is dry or crumbly, slowly add the ice cold water, 1 tablespoon at a time, using a pastry blender. blender or fork to combine the rye whiskey into the dough.*Be careful to add only as much water as it takes to combine the dough into a ball or disk. If you need to add more water, make sure the ingredients are still cold.
5. Form the dough into two disks and wrap them in plastic. Chill for at least 8 hours, up to 24 hours before rolling and forming.
   

RYE WHISKEY PEACH PIE FILLING

1. Halve and pit the peaches. Then slice them into 1/4″ thick slices and peaches in a large mixing bowl and toss with the rye whiskey, vanilla, sugars and cinnamon. Set aside for at least 15 minutes to allow the peaches to releases juices.
   
2. In a small bowl, stir the tapioca starch together with a few tablespoons of the peach juices to form a slurry and mix the slurry with the peaches for thickening.
   

SHAPING THE RYE RYE PEACH PIE

1. While the peaches are soaking, set the dough disks on the counter for a about 5 minutes before rolling.
2. On a lightly floured surface, Roll out the first disk into a 12″ round about 1/4″ – 1/8″ thick.
   
3. Transfer the dough disk into a 9″ pie dish, leaving a 2″ overhang all the way around. Make sure there are no gaps and place in the fridge while you roll out the top.
   
4. Roll the second dough disk into a round shape 1/4″ – 1/8″ thick. Using a pizza cutter or small knife, cut the dough into 1″ – 1 1/2″ wide strips.
   
5. Fill the bottom crust with the peach filling so that if forms a slight mound in the center and the top with the butter cubes.
6. Arrange half of the dough strips horizontally over the filling, evenly spaced out. Use the longer strips in the center and the shorter strips towards the edge. Gently fold back every other strip just past the center and lay another long strip across the pie, perpendicular to the horizontal strips. Unfold the strips to their original position, back over the top of the perpendicular strip. Repeat this process weaving each piece to create a beautiful top.
7. Trim away any extra long edges and tuck the edge underneath itself to form a ring around the edge of the pie dish. Flute the edges by pinching the dough between your thumb and pointer finger on one hand and your pointer finger knuckle on the other.
8. Place pie in the freezer for at least 1 hour before baking (or while oven pre-heats at a minimum).
9. Preheat the oven to 400° F.
10. Whisk the egg and 1 teas of rye whiskey until blended. Gently brush the top and fluted edges of the pie with the egg wash. Sprinkle with sparkling or turbinado sugar.
11. Bake at 400° for 20 minutes, then lower the temperature to 350° and bake for another 30-45 minutes, rotating the pan halfway through. Bake until the filling is bubbly and the crust turns a deep golden color, you may need to cover the edges and or/tent the pie to keep from over-browning.
12. Allow to cool on a rack for at least 1-2 hours before slicing.
13. Enjoy!

You may not think to use rye in pancakes, but it gives pancakes a wonderful nutty flavor that you will love! Compliment it with any fruit compote or just good old maple syrup and you will have one delicious breakfast.

Ingredients:

• 3/4 cup Swany White rye flour
• 3/4 cup Swany White flour
• 1/2 teaspoon salt
• 1 tablespoon baking powder
• 1 1/2 tablespoons sugar
• 1 egg, lightly beaten
• 1/2 cup plus 1 tablespoon milk

Directions:

1. In a medium bowl, whisk together all dry ingredients: rye flour, flour, salt, baking powder, and sugar.
2. Then whisk in egg and milk until just combined.
3. On a hot griddle, pour 1/4 cup batter and wait for bubbles to form and, flip carefully with a spatula.
4. Let cook until just cooked through, another 1-2 minutes.
5. Serve immediately with warm syrup.

We all know that buying pasta is convenient, but making your own pasta is super easy and nothing really compares to the taste of fresh pasta especially when it is paired with the delicious flavors of summer like fresh tomatoes and basil. And when you add rye, you not only get a healthy kick, you also get a wonderful earthy flavor.

Ingredients:

• 1 Swany White rye flour
• ½ cup Swany White flour
• ½ teaspoon sea salt
• 1 large organic egg (beaten)
• ¼ cup filtered water

Directions: 

1. To prepare the pasta, mix the flours with salt in a big bowl.
2. Make a well in the middle, add the beaten egg and water and whisk to combine.
3. Knead mixture for 10 minutes until you achieve an elastic dough.
4. Set aside to rest for 30 minutes then roll the pasta dough as thin as possible with a rolling pin on a well-floured surface ( you can use a pasta machine as well).
5. Use a sharp knife to cut fettuccine strips, dusting them with rye flour so they don’t stick.
6. Simmer in salted water for 2 to 3 minutes.
7. Mix in

Ingredients

• 1½ cups shredded zucchini (about 1 medium zucchini)

Dry Ingredients

• 1 cup Swany White whole wheat flour
• ½ cup Swany White quick oats
• 1 tsp baking powder
• ½ tsp baking soda
• 1 tsp cinnamon
• ½ tsp ground ginger
• dash of nutmeg

Wet Ingredients

• 2 extra large eggs
• ⅔ cup olive oil
• ⅔ cup honey
• 1 capful of pure vanilla extract

Mix Ins

• ¼ cup golden raisins
• ¼ cup chopped walnuts

Topping

• 2 tbsp golden raisins
• 2 tbsp chopped walnuts

Instructions

1. Preheat your oven to 350 F and prepare a 9×5-inch loaf pan with parchment paper for easy removal.
2. Using a good old fashioned grater, shred the zucchini. and set aside. **Do not squeeze out the excess moisture.
3. In a large bowl, mix the dry ingredients. Whisk thoroughly to combine.
4. In a separate mixing bowl, add all of the wet ingredients and mix until fully blended.
5. Combine the wet and dry ingredients being careful not to over mix- the bread will be tough!
6. Gently fold the golden raisins and walnuts into the batter and then add the shredded zucchini, reserving a pinch or two to sprinkle on the top of the loaf.
7. Pour batter into your lined loaf pan.
8. Sprinkle the remaining raisins and walnuts over the top. Tuck them into the batter to prevent burning.
9. Bake for about 40-60 minutes, checking at the 40 minute mark. A toothpick should come out clean when inserted.
10. Cool for 10 minutes in the pan and then transfer to a wire rack to finish cooling.
11. Cut into slices and enjoy!

Summer is in full swing and so is berry season! This muffin recipe is a great way to make use of the sweet summer blueberries, and actually can be adapted to use any of the berries you may be picking. The whole wheat flour and oats make this muffin not only delicious, but packed with healthy nutrients too.

Ingredients

1 1/2 cups Swany White Whole Wheat Flour

1/2 cup Swany White Oatmeal, plus more for sprinkling

1 teaspoon baking powder

1/2 teaspoon fine salt

1/4 teaspoon baking soda

1/2 cup vegetable oil

1/2 cup reduced-fat sour cream

1/2 cup packed light brown sugar

1 teaspoon finely grated lemon zest

1 teaspoon pure vanilla extract

2 large eggs

1 cup blueberries

Turbinado sugar, optional, for sprinkling

Directions

1. Preheat the oven to 350 degrees F and prepare a 12-cup muffin pan with muffin liners or butter.
2. Combine the flour, oats, baking powder, salt and baking soda in a large bowl.
3. In another bowl, whisk together the vegetable oil, sour cream, brown sugar, lemon zest, vanilla and eggs.
4. Then, fold the sour cream mixture into the flour mixture and mix until just combined.
5. Fold in the blueberries, batter may be lumpy.
6. Divide batter evenly among the prepared muffin pan.
7. Sprinkle with oats and turbinado sugar if desired.
8. Bake until the muffins are golden and a toothpick inserted in the center comes out clean, about 20 to 24 minutes.
9. Cool in the pan for a few minutes, and then transfer to a rack to cool completely.
10. Enjoy!

With summer well underway, there are many gatherings taking place. From graduation parties to family reunions, people are coming together and sharing their favorite dishes, perhaps many with some tradition behind them. One dessert that always seems to find its way to the pot luck table is lemon bars, yes the ones like your grandma always made. This recipe takes grandma’s classic lemon bars and adds a fresh twist that is wonderfully fragrant and delicious.

Ingredients

Base/Crust:

• 3/4 cup butter, softened
• 1/2 cup confectioners’ sugar
• 2 cups Swany White flour
• 1/2 cup ground almonds
• 2 teaspoons dried lavender flowers
• 2 teaspoons grated lemon zest

Filling:

• 1-3/4 cups sugar
• 1/3 cup all-purpose flour
• 1/2 teaspoon baking soda
• 4 large eggs
• 1/3 cup lemon juice

Topping:

• Confectioners’ sugar

Directions

• In a small bowl, cream butter and confectioners’ sugar.
• Slowly add the flour, almonds, lavender and lemon zest.
• Beat all together until crumbly.
• Pat mixture into an ungreased 13×9-in. baking dish.
• Bake at 350° for 15 minutes or until edges are golden brown. 
• While base is baking, to make the filling, in another small bowl, combine the sugar, flour, baking soda, eggs and lemon juice
• Beat until frothy.
• Pour over hot crust and bake at 350° for 20-25 minutes or until light golden brown.
• Cool on a wire rack and dust with confectioners’ sugar. 
• Refrigerate leftovers.

It is summer in Minnesota and that means that there is a whole lot of fishing happening. And there is nothing better than a Minnesota fish fry. This recipe will ensure that your fish is crispy and delicious!

Ingredients

• 1-1/2 cups Swany White flour, divided
• 1 teaspoon baking powder
• 3/4 teaspoon salt
• 1/2 teaspoon sugar
• 1 large egg, lightly beaten
• 2/3 cup water
• 2/3 cup lemon juice, divided 
• 2 pounds perch or walleye fillets, cut into serving-size pieces
• Oil for frying
• Lemon wedges, optional

Directions

• Combine 1 cup flour, baking powder, salt and sugar.
• In a separate bowl, combine egg, water and 1/3 cup lemon juice.
• Then slowly stir into dry ingredients until smooth. 
• Place remaining lemon juice and remaining flour in shallow bowls.
• Dip fillets in lemon juice, then flour, then coat with egg mixture.
• In a large skillet, heat 1 in. oil over medium-high heat.
• Fry fillets on each side until golden brown and fish flakes easily with a fork, about 2-3 minutes each side.
• Drain on paper towels.
• You can serve with your favorite dipping sauces and lemon wedges.