Pumpkin Spice and Everything Nice

You know it is fall when everywhere you go, you can get just about anything with pumpkin spice.  The flavors of pumpkin, cinnamon, clove, allspice, and nutmeg are definitely fall flavors and they are bursting in this wonderful pumpkin bread.  Easy to make and delicious to taste!



  1. Preheat oven to 350 degrees F.
  2. Butter and flour two 9-by-5-inch loaf pans.
  3. In a mixing bowl, combine sugar and oil, mix well.
  4. Mix in the eggs and pumpkin.
  5. In a separate bowl, combine the dry ingredients.
  6. Blend the dry ingredients along with the water into wet mixture, alternating.
  7. Divide the batter between two loaf pans.
  8. Bake until cake tester or toothpick comes out clean, about 1 hour.
  9. Let stand 10 minutes.
  10. Remove from the pans and cool.

National Angel Food Cake Day

October 10th is National Angel Food Cake Day in the United Stated.  We devote this day to the delicious fluffy cake that originated in the U.S. and has been popular since the 19th century.

The first recipe for this cake was published in 1871. It was titled “Snow-Drift Cake” and in 1886, the name “Angel Food Cake” was mentioned for the first time most likely because of its airy light texture.




  1. Preheat oven to 350 degrees F.
  2. In a food processor spin sugar about 2 minutes until it is superfine.
  3. Sift half of the sugar with the salt the flour, setting the remaining sugar aside.
  4. In a large bowl, whisk egg whites, water, orange extract, and cream of tartar thoroughly.
  5. Once combined well (about two minutes), switch to a hand mixer or stand mixer and slowly sift the reserved sugar, beating continuously at medium speed until medium peaks are formed.
  6. One you have medium peaks, sift enough of the flour mixture in to dust the top of the foam, and fold in gently with a rubber spatula. Continue to do this until all of the flour mixture is added.
  7. Carefully spoon mixture into an ungreased tube pan.
  8. Bake for 35 minutes, and check for doneness with a wooden skewer.
  9. Cool upside down on cooling rack for at least an hour before removing from pan.

A Comforting Crisp

These cool fall days call for delicious comfort food to keep us feeling warm and cozy.  With the incredible apple harvest, this easy apple crisp will definitely do the trick.  It is easy to make and even makes a great after school snack.  We love it best served warm, and with a little bit of vanilla ice cream.


  • 6 of your favorite apples, peeled and chopped or sliced
  • 2 Tbsp granulated sugar
  • 1 3/4 tsp ground cinnamon, divided
  • 1 1/2 tsp lemon juice
  • 1 cup light brown sugar
  • 3/4 cup Swany White Oatmeal
  • 3/4 cup all-purpose flour
  • 1/2 cup cold unsalted butter, diced into small cubes
  • pinch of kosher salt


  1. Preheat oven to 350 F degrees.
  2. Butter an 8×8 baking dish, and set aside.
  3. In a mixing bowl, combine chopped apples, granulated sugar, 3/4 tsp of the cinnamon and lemon juice and place in the prepared baking dish.
  4. In another mixing bowl create topping by combining brown sugar, oats, flour, 1 tsp cinnamon, salt, and diced cold butter .  Using a pastry cutter, cut the butter into the  mixture, using a slight downward twisting motion, until mixture resembled pea-sized crumbs.
  5. Spread topping over apples in baking dish, and gently pat to even it out.
  6. Bake 40-50 minutes, until golden brown and bubbly.
  7. Enjoy warm with a scoop of ice cream for a delicious treat!

Autumn Apple Cake

It is definitely apple season and many of us have so many that we don’t know what to do with them.  If you have apples left over after making juice and applesauce, try this delicious apple cake!  We love it fresh out of the oven.



  • 1 1/2 cups brown sugar
  • 1/3 cup oil
  • 1 egg
  • 1 cup buttermilk
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla
  • 2 1/2 cups Swany White flour
  • 1 1/2 cups chopped apples
  • 1/2 cup sugar
  • 1 teaspoon cinnamon
  • 1 tablespoon butter


  1. Preheat oven to 325.
  2. Mix the brown sugar, oil, egg, buttermilk, baking soda, vanilla, flour and apples to create a batter.
  3. Pour batter into a 9×13 greased pan.
  4. Then combine last sugar, cinnamon and butter to create a topping and sprinkle it evenly over the batter.
  5. Bake for 45 minutes.


Rainy Day Comfort Food

Rainy fall days call for tasty warm comfort foods like a good harvest soup.  Nothing goes better with soup then fresh baked bread for dipping.  These easy to make wild rice biscuits are perfect for dipping, or just slathering with butter and eating plain.



  • 4 cups Swany White Wild Rice Flour
  • 2 tbsp baking powder
  • 2 tsp salt
  • 1/4 cup shortening
  • 1 1/2 cups milk



  1. Sift dry ingredients together.
  2. Cut shortening in with dry ingredients until the mixture looks like coarse meal.
  3. Add milk and combine to a soft dough.
  4. Turn lightly onto a floured board and knead slightly.
  5. Roll dough out to 1/4 – 1/2 inch thick
  6. Bake at 450 degrees for 12-15 minutes whole, or use a biscuit cutter (or glass) to cut into circles.

Autumn Morning Muffins

On these crisp autumn days, there is something about fresh baked tasty treats tat is so comforting.  These wild rice muffins make an awesome breakfast or snack.  With their nutty texture, they are definitely a fall comfort food!



  • 1 cup boiling water
  • 3/4 cup butter
  • 1 1/4 cup sugar
  • 2 eggs
  • 3 1/4 buttermilk
  • 4 cups Swany White Wild Rice Flour
  • 5 tsp. baking soda
  • 1/2 tsp. salt
  • 1 cup cooked wild rice
  • 1/4 blueberries, cranberries, raisins or nuts (optional)


  1. In a mixing bowl combine butter, sugar, and eggs until creamy.
  2. Add buttermilk and water; mix well.
  3. Mix in flour, soda, and salt.
  4. Add rice and other add-ins.  If batter is too thick, add more buttermilk.
  5. Fill muffin tins 2/3 full.
  6. Bake at 400 degrees for 21 minutes.

**For better muffins set overnight.**


An Autumn Treat

Autumn brings cooler temperatures and a whole lot of delicious comfort food, like this delicious wild rice cake.  It is easy to make and it is sure to make your tastebuds happy!



  • 1 stick of butter
  • 1 cup white sugar
  • 1/2 cup brown sugar
  • 2 eggs
  • 1 cup buttermilk
  • 2 cups of Swany White Wild Rice Flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/4 tsp pure vanilla
  • 1 cup cooked wild rice (optional)
  • nuts or raisins (optional)


  • Cream the butter, eggs, sugars, and buttermilk.
  • Add dry ingredients and mix thoroughly.
  • Add wild rice and mix.
  • Pour into greased 9×13 or bundt pan.
  • Bake at 350 degrees for about 30-35 minutes.
  • Cool and drizzle with a powdered sugar icing


This Bread is “Wild”

Autumn is right around the corner, and that means soup season.  There is nothing that tastes better than fresh bread with a nice warm bowl of soup.  This wild rice bread is a great accompaniment to any of your fall soups!



  • 2 cups of milk
  • 2 cups of water
  • 3 packages of dry yeast or 1 large cake
  • 1/4 cup honey
  • 4 tsp. salt
  • 4 tsp. melted lard
  • 10 cups of Swany White Wild Rice Flour



  1.  Scald milk and add water.
  2. Dissolve yeast in the warm liquid.
  3. Add honey, salt, and melted lard.
  4. Place in bowl large enough to mix the dough, and add flour 2 1/2 cups at a time, kneading until smooth and elastic. (Adding additional flour if needed.)
  5. Place in a large, warm and slightly oiled bowl and let rise un til double.
  6. Punch down and allow to rise a second time.
  7. Split and place in greased bread pans and let rise once again until doubled in size.
  8. Bake for 10 minutes at 425 degrees, then reduce to 350 degrees and bake for 25-30 minutes

A Minnesota Twist on Pancakes…

September is here, fall is in the air, and in Minnesota, it is time for all of our favorite comfort foods.  This twist on traditional pancakes is perfect on cool autumn mornings…



  • 2 1/4 cups buttermilk (the older the better)
  • 2 cups Swany White Wild Rice Flour
  • 2 eggs
  • 1 tablespoon baking powder
  • 2 teaspoons baking soda (rounded if buttermilk is old)
  • 1/4 cup sugar
  • 1 teaspoon salt
  • 5/8 cup (10 tablespoons) vegetable oil or melted butter


Beat the eggs, sugar, and oil (or butter) together.  Then add flour, salt, sugar, baking soda, baking powder, and buttermilk; blend well.

Cook on an uncreased griddle , turning each pancake when bubbles form and cooking the second side for an additional minute.

For added texture and flavor, you can add cooked wild rice as desired.

Just in Time for Apple Season

September is just a round the corner and that means…Apples.  This recipe is a perfect way to make something delicious from your apple harvest.  Galettes are great desserts that are easy to make, and because of their rustic nature they are much less intimidating than a pie that requires a latticed or crimped edge.  This recipe incorporates rye which gives it a wonderful nutty flavor that goes great with a savory or sweet filling.



  • 1 ½ cups Swany White all-purpose flour
  • ½ cup Swany White rye flour
  • ½ teaspoon kosher salt
  • 12 tablespoons unsalted butter, chilled
  • 1 egg yolk
  • ¼ teaspoon cider vinegar
  • 5 tablespoons water
  • ice cubes


  • 4 apples
  • 2 tablespoons sugar
  • 1/2 teaspoon cinnamon
  • 1 tablespoon honey
  • 1 tablespoon unsalted butter, cut into small pieces


  1. In a large bowl, combine the flours and salt and gradually cut in the butter with a pastry cutter until the dough is crumbly, with some small bits of butter chunks remaining.  This can also be done using a stand mixture with a paddle attachment.
  2. In a small bowl, mix several ice cubes and some water.
  3. In a third bowl, add the egg yolk, cider vinegar, and 5 tablespoons of the ice water, and whisk to combine.
  4. Slowly add the liquid mixture to the dry ingredients and mix by hand until dough forms.  If using a stand mixer, turn it on low and slowly pour the liquid mixture until the dough forms.
  5. Remove the dough from the bowl and knead several times with your hands until the dough is smooth.
  6. Divide the dough into two equal portions, form them into small disks, and wrap them in plastic wrap.
  7. Refrigerate for 30 minutes.
  8. If only using one dough, the other can be frozen in plastic wrap for later use.
  9. While dough is resting, peel, halve and core the apples and slice them crosswise 1/4 inch thick. Set aside the larger center slices and coarsely chop the end slices and any broken ones; about half of the slices should be chopped.
  10. In a small bowl, combine the sugar and cinnamon.
  11. Preheat the oven to 400°.
  12. On a lightly floured work surface, roll out the pastry to a 12-by-14-inch rectangle and transfer to a large rimmed baking sheet.
  13. Spread the chopped apples over the pastry to within 1 inch of the edge and drizzle the honey over the chopped apples.
  14. Decoratively arrange the apple slices on top in slightly overlapping rows.
  15. Sprinkle the cinnamon sugar evenly over the apples and dot with the pieces of butter.
  16. Fold the pastry edge up and over the apples to create a 1-inch border.
  17. Bake the galette for about 1 hour, until the pastry is nicely browned and crisp and all of the apples are tender.  Then transfer the pan to a rack and let the galette cool.
  18. Serve warm or at room temperature.