Traditional Indian Pudding
1 quart milk
1/4 cup water
1/2 cup molasses
1/2 cup Kenyon's White Corn Meal - order
1 Tablespoon butter
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1/2 teaspoon salt
1 egg beaten
Scald the 1 Quart of Milk.  Mix water & molasses, and stir in corn meal.  Blend into scalded milk.  Add butter, spices, and salt.  Cool.  Add beaten egg.  Bake for 1 hour at 325°.  Serve plain or with whipped cream or vanilla ice cream. 

Old-Time Indian Pudding
1/2 box Kenyon's White Corn Meal - order
6 cups light cream
1/4 pound butter
1 Tablespoon ginger 
1 Tablespoon cinnamon
1 teaspoon nutmeg
1/4 pound sugar
1 cup molasses
6 eggs
Bring light cream and butter to boil.  Add cornmeal, ginger, cinnamon, nutmeg and sugar.  Cook until very thick.  Add molasses; cook two minutes and remove from heat.  Stir in eggs.  Cook in 400° oven in water for approximately 2 to 2½ hours.   

Maid of Honor Tarts - Hazel Mueller: Providence, RI
1/4 pound butter
3/4 cup sugar
3/4 cup Kenyon's White Corn Meal - order
1/4 teaspoon salt
1/2 teaspoon baking powder
2 eggs - well beaten
1 teaspoon almond or vanilla extract
Kenyon's Raspberry Jam - order
Cream butter and sugar - mix together corn meal, salt, and baking powder.  Add alternately with eggs, to the butter mixture.  Blend in flavoring, mix crust and roll, cut to fit tart tins.  Place 1 teaspoon jam in each tart, and add the cream mixture, 2/3 full.
Bake at 375° for 25 to 30 minutes.  A few seconds after taking from oven, dump out on table.  When cool, I put a cherry on top of each by cutting a small piece out with a paring knife.  Makes 16 tarts.   

Graham Carrot Nut Cake
1 cups Kenyon's Graham Flour - order
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 cup chopped walnuts
2 eggs
1 cup sugar
3/4 cup cooking oil
1 1/2 cups shredded carrots
Stir together dry ingredients; set aside.  In large bowl cream eggs, sugar, and oil until well blended.  Stir in flour mixture just to blend.  Stir in carrots and walnuts.  Turn into greased 8" square pan.  Bake at 350° for 35 to 40 minutes or until tooth pick comes out clean.  Cool in pan on rack, frost, serve.

Whole Wheat Raisin Cookies
1 cup Kenyon’s Graham Flour - order
1 cup flour
1 Tablespoon baking powder
1/4 teaspoon salt
1/4 teaspoon soda
1 cup chopped raisins
1/3 cup shortening
1/2 teaspoon cup brown sugar firmly packed
1 egg
1/3 cup sour milk
1 teaspoon vanilla
Sift together flours, baking powder, salt and soda.  Stir in raisins.  Cream shortening.  Add sugar and egg blend.  Add dry ingredients alternatively with the sour milk, then and vanilla and beat well.  Drop by level Tablespoons onto greased baking sheets.  Bake in hot oven at 400 about 10 minutes.  Makes 3 to 3 1/2 dozen cookies. 
Note: If sweet milk is used, increase baking powder to 4 teaspoons.

Rye Meal Refrigerator Cookies
Grated rind of 1 orange
1/2 cup shortening
1/2 cup white sugar
1 egg
1 cup Kenyon’s Rye Meal (unsifted) - order
1 cup White Flour (sifted)
1/2 teaspoon salt
1 teaspoon baking powder
Grate rind of orange into mixing bowl.  Add shortening and sugar.  Work shortening and sugar with spoon until fluffy and creamy.  Add well-beaten egg and mix thoroughly.  Add 1 cup Kenyon’s Rye Meal unsifted, 1 cup white flour, salt and baking powder.  Mix until well blended.  Shape into roll 1 3/4 inches in diameter.  Wrap in wax paper and chill for several hours overnight.  Then cut thin slices (about 6 slices to 1 inch).  Bake at 325° for 8 to 10 minutes.  Watch carefully as they burn easily.  Makes about 5 dozen cookies. 

Lumberjacks
Cream Thoroughly:
1 cup sugar
1 cup shortening
1 cup dark molasses
2 eggs
Add:
2 cups Kenyon’s Graham Flour - order
2 cups White Flour
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons cinnamon
1 teaspoon ginger
Mix until thoroughly blended.  Chill dough in refrigerator 1 hour.  Keeping hands well floured, roll dough into balls the size of a walnut.  Roll each ball in sugar.  Place on greased cookie sheet, bake about 10 minutes at 375°. 

Dessert Loaf or Groom's Cake
3 cups Brown Bread Mix - order
1 cup water
1 jar mince meat (28 oz.)
Combine ingredients in bowl and stir until blended.  Pour into 2 well greased bread pans, 2x4x8.  Bake at 350° for one hour (Groom’s Cake - add chopped nuts and chopped candied fruit)

Corn Meal Brown Sugar Cookies
3/4 cup butter
1 cup brown sugar
1 egg
1 cup flour
1 1/2 teaspoons baking powder
1 teaspoon salt
1 cup Kenyon’s White Corn Meal - order
1 teaspoon vanilla
1 cup chopped nutmeats
Cream butter and sugar.  Add the egg and beat well.  Mix flour and corn meal together.  Add to the creamed mixture about 1/3 at a time.  Add vanilla and nuts.  On waxed paper shape into 3 rolls about 1 inch in diameter.  Wrap each and place in refrigerator to chill or store.  Slice these and bake at 400° for 10 to 12 minutes.  This will make about four dozen cookies.  This dough can be kept in the refrigerator or freezer for a week or two.

Aunt Cathy's Fig Squares
1 cup shortening
1/2 cup sugar
1/2 cup brown sugar
1 egg
1/4 cup milk
1 teaspoon vanilla
3 cups Kenyon's Graham Flour - order
1/2 teaspoon salt
1/2 teaspoon soda
20 oz. fig preserve
Cream shortening and sugar.  Add egg, milk and vanilla; beat well.  Sift dry ingredients and stir into creamed mixture.  Chill for 1 hour.
On well floured surface, roll 1/4 of dough at a time into 8x12 inch rectangle.  Cut crosswise into six 2" strips.  Spread 2 Tablespoons fig preserve down center of 3 strips.  Moisten edges and top with remaining strips.  Press lengthwise edges together with floured fork.  Cut 2" lengths.  Bake on un-greased sheet at 325° for 10 minutes.

Ginger Snaps
Grammy's Secret isn't secret anymore!
2 1/2 cups Kenyon's Whole Wheat Flour - order
1 1/2 teaspoons baking soda
1 teaspoon ground ginger
1/2 teaspoon cinnamon
1/2 teaspoon cloves
1/2 teaspoon salt
3/4 cup softened butter
1 cup brown sugar (firmly packed)
1 egg
1/2 cup molasses
Measure flour, soda, spices and salt onto waxed paper.  Beat butter, brwon sugar and egg in large bowl, with electric mixer, until light and fluffy.  Add molasses - blend.  Stir in flour mixture.  Shape dough into balls (by teaspoon).  Roll in granulated sugar and place 2" apart on greased sugar cookie sheet.  Bake at 375° for 8 minutes.  Cookies will flatten while baking.  Remove to racks to cool. 

Gingerbread Cookies
1 cup butter, softened
1 cup packed brown sugar
1 egg
1/3 cup molasses
1 Tablespoon finely shredded orange peel 
2 Tablespoons orange juice
3 cups all-purpose flour
1 cup Kenyon's Whole Wheat Flour - order
1 teaspoon ground ginger
2 teaspoons ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cloves
Icing:
1 package cream cheese (8 oz), softened
2 to 3 teaspoons honey
In a large mixing bowl beat butter with electric mixer on medium speed until softened (about 30 seconds). Add brown sugar and beat until fluffy.  Add the egg, molasses, finely shredded orange peel, and orange juice. Beat the mixture well.  In another bowl stir together all-purpose flour, whole wheat flour, cinnamon, ginger, baking soda, salt, and cloves. Stir into the butter mixture. Cover and chill in the refrigerator about 2 hours or until firm enough to roll out.  Preheat oven to 375°. Divide dough in half and chill 1 half.  On a lightly floured surface roll out other half so it is 1/4 inch thick.  Cut with cookies cutters.  Place 1 inch apart on ungreased cookie sheets.  Repeat with remaining dough.  Bake for 8 to 10 minutes or until edges are firm.  Cool for 1 minute.  With pancake turner lift onto cooling rack.  For icing, mix softened cream cheese and honey until of piping consistency.  Pipe icing onto cooled cookies.  Decorate with what you choose…be creative and use your imagination.  Store in refrigerator.  Makes 24 cookies.