Castle Valley Mill

This iconic mill, which began grinding Bucks County grains in 1730, on the banks of Neshaminy Creek in historic Bucks County, is located in nearby historic Doylestown. Surviving the Industrial Revolution, but in disrepair, Henry Fischer purchased the property in 1947 and began restoration, helping bring it to it’s current state of beauty today. You will be sure to enjoy their freshly milled, no preservatives approach! All grains are sourced from local PA farmers in Bucks County, Lancaster, and Harrisburg and processed slowly and at cooler temperatures on antique buhr stone mills.

Castle Valley Mill Products

[product_category per_page="12" orderby="menu_order" columns="0" category=""]

Great Recipes for Castle Valley Mill Products

Castle Valley Mill Cornbread
1 ½ cups CVM stone ground cornmeal
½ cup CVM stone ground flour (whole wheat or spelt)
1 Tablespoon baking powder
3 Tablespoons sugar
½ teaspoon salt
1 Tablespoon crushed dried rosemary (or to taste)
½ cup milk
½ cup sour cream or plain yogurt
2 Tablespoons melted butter
2 Tablespoons olive oil
2 large eggs, lightly beaten
1 cup creamed corn

Preheat oven to 400º. Grease 8 inch square baking pan.
Combine dry ingredients in a bowl. Mix well with a fork.
In a separate bowl, combine remaining ingredients except the creamed corn.
Add wet mixture to dry, stirring with a wooden spoon until just combined. Stir in creamed corn.
Scrape batter into prepared pan and bake until the top of the bread is golden brown-about 45 minutes.
Cool in the pan on a rack. Cut into squares to serve.
Please note: This recipe doubles nicely.

Soft Oven Polenta-easy style
1 (32 ounce) container vegetable broth or 1 (32 ounce) container chicken broth
1 teaspoon salt
1 cup cornmeal
1 tablespoon butter
1 cup favorite cheese, shredded/crumbled
1 tablespoon minced parsley (for serving)

Preheat oven to 350°. Spray a 2-quart oven-proof casserole with non-stick spray. Combine broth, salt, cornmeal and butter in the casserole and stir well. Bake for 45 minutes. Remove from oven, stir thoroughly with a fork, and add shredded cheese. Return to oven and bake for 10 more minutes.  Remove from oven and set aside to rest for 5 minutes before serving. Garnish with parsley to serve as a side dish, or use instead of pasta with sauces.

Traditional Grits
1 cup Castle Valley Mill Stone Ground Grits
3 cups water
1 cup milk (substitute more milk for water as desired)
1 Tablespoon butter
pinch salt

Bring everything to a boil, stirring constantly.  Boil gently for about three minutes.  Reduce heat and simmer for about 30 to 40 minutes.  Stir often to prevent sticking to bottom of pan.  Serve with butter, salt and pepper to taste.  Add sautéed shrimp, cheese, steak, vegetables, or even red sauce.

Whole Wheat Chocolate Chip Cookies
2 cups CVM Whole Wheat Flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups Chocolate Chips (Semi-sweet)

Preheat oven to 375° F.  Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chips. Drop by rounded tablespoon onto ungreased cookie sheets. Bake for 9 to 11 minutes or until golden brown. Cool on cookie sheets for 2 minutes; remove to wire racks to cool completely.

Zucchini Bread
3 eggs
2 cups brown sugar
1 cup olive oil
1 Tbsp. vanilla
2 cups grated zucchini
1 ¾ cups CVM Stone Ground Whole Wheat Flour
1 Tbsp. cinnamon
2 tsp. baking soda
1 tsp. salt
¼ tsp. baking powder
1 cup chopped walnuts (optional)

Mix dry ingredients together in a bowl w/ a whisk. and set aside. Beat eggs until frothy in a large bowl then beat in sugar, oil and vanilla. Stir in zucchini and dry mixture.  Fold in walnuts.  Pour batter into 2 oiled and floured loaf pans and bake in a preheated 350° oven for 1 hour or until a toothpick inserted in center comes out clean.  Let loaves cool in pans for 10 minutes and then remove and cool on racks.

Microwave Castle Valley Mill Whole Wheat Brownies
½ stick butter (4 Tbs)
4 squares unsweetened chocolate (4 oz.)
1 ½ cups sugar
3 large eggs
1 teaspoon vanilla extract
5/8 cup CVM Whole Wheat flour

Mist an 8-inch, square microwave-safe baking dish with nonstick cooking spray. Place butter and chocolate in a large microwave-safe bowl. Microwave on high until both are melted, 30 to 90 seconds, depending on power and size of your oven (check it every 15 seconds). Add sugar and whisk to combine. Let mixture cool slightly, then whisk in eggs and vanilla. Stir in flour. Scrape batter into prepared baking dish.
Microwave on high until brownies are just set in center, 4 to 7 minutes, depending on power and size of your oven (after 4 minutes, check batter every 15 seconds). Let brownies cool in pan on a wire rack for 10 minutes. Cut brownies into 8 squares and serve.