Guest post from Chloe, owner of Big Mill Bed & Breakfast in Williamston, NC…
At Big Mill Bed & Breakfast, providing eco-friendly lodging has always been an important part of who we are and what we do. We try to grow much of the food we use on site, as well as feature foods that are locally grown and produced.
One example of this is our famous Pecan Cranberry Granola, made using local honey from San Souci, where they still have a working one-car ferry. But for the star of the granola, the pecans, we use wonderful Stuart pecans grown right here on our own property from trees my folks planted on the farm back in 1922.
Most years we get bushels of these pecans and sometimes we sell them, but this year I decided to keep them all and just create more recipes utilizing these tasty nuts. The best part is, sharing these healthy creations with our bed & breakfast guests.
Below you’ll find my recipes for Chloe’s Pecan Cranberry Granola and Big Mill’s Homemade Yogurt. Both are tasty on their own but when paired together, they bring out the best in one another. I hope you enjoy them as much as our guests do here at the inn.
Chloe’s Pecan Cranberry Granola
(featured on InnCuisine.com, recipe from Big Mill Bed & Breakfast)
- 7 cups old-fashioned whole oats
- 2 cups pecans, slightly chopped
- ½ cup flax seeds
- 1 teaspoon ground cinnamon
- 1 teaspoon freshly ground nutmeg
- 2/3 cup honey
- 1/3 cup canola oil
- ½ cup orange juice
- 2 teaspoons vanilla extract
- 1½ cups dried cranberries, like Craisins
Preheat oven to 330-340 degrees F. Liberally grease a large baking sheet that has sides, a jelly roll pan is perfect.
In a large mixing bowl, combine the oats, pecans, flax seeds, cinnamon and nutmeg. Stir together honey, oil and orange juice; heat this mixture in a microwave (using a microwave-safe bowl) or on the stove in a small saucepan. Remove from heat and stir in vanilla. Pour this mixture over the dry ingredients and stir until combined.
Spread combined mixture evenly over the greased baking sheet; bake for 15 minutes, then stir granola. Return to oven and thereafter, stir granola every 10 minutes. As the granola begins to brown, stir and check every 5 minutes. It may take a total of 45 minutes to 1 hour to cook. The granola is done when it is golden brown.
Remove from the oven and allow to cool. Stir in the cranberries and cool some more. Store granola in an airtight container.
Yield: 11 cups
Big Mill’s Homemade Yogurt
(featured on InnCuisine.com, from Big Mill Bed & Breakfast)
When I lived in St. Barth’s, my roommate and I had to haul all our groceries over a mountain on our small motorcycle. Because this wasn’t the easiest feat to accomplish, we tried to make as much of our food as possible, including yogurt.
Back then, we didn’t have a yogurt maker, so I wrapped the mixture in a towel and put it in the road (there wasn’t much traffic on our side of the island). In about 6 hours, our yogurt was ready and lunch was made!
Here at Big Mill Bed & Breakfast we do have a yogurt maker, but each time I make this delicious homemade yogurt, I remember those days when I lived on an island.
To make yogurt at home, you will need…
- 1 quart half-and-half
- 1 small container (8 ounces) plain yogurt (as a starter)
After you make your first batch of homemade yogurt, reserve at least 3 tablespoons as a starter for your next batch.
In a stainless steel saucepan, heat half-and-half to 170 degrees F (a candy thermometer works fine for this). Cool to 90-100 degrees F and whisk in the plain yogurt starter.
Pour this mixture into the jars of the yogurt maker and cover loosely with a towel. Follow the manufacturer’s instructions. This process will take several hours, sometimes as many as 8 hours, depending on your starter. Test the yogurt after several hours to see if it is ready. If the yogurt remains in the yogurt maker too long, it becomes quite tart. It is still good, just not as sweet.
Yogurt will keep for several weeks when stored airtight in the refrigerator.
Yield: 6 half-pint servings.
Innkeeper’s Note: I usually double this recipe, still using only the 8 ounce starter (if using commercial yogurt as a starter). Also, plain yogurt doesn’t have to be boring or bitter. If you make your own, it can be smooth, sweet and good for you too. And if you don’t like it plain, just add fresh blueberries or strawberries topped with our granola recipe from, Chloe’s Pecan Cranberry Granola.
Variation for Vanilla Yogurt: When the half and half reaches 170 degrees F, add a scant 1/4 cup (or less) sugar. Cool to 90-100 degrees F and add the yogurt culture and 1/2 teaspoon vanilla extract. Follow the instructions from above, as for plain yogurt.
For more information or to plan a visit, contact:
(252) 792-8787
Email: info (at) bigmill (dot) com
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I love the granola and yogurt combination. I throw in a banana and call it a breakfast banana split.
everyone should make their own granola, that’s what i’ve decided. yours looks fabulous, and your bowl of yogurt, berries, and crunch appeals to me greatly.
There’s nothing quite like homemade granola
Wow, homemade yogurt sounds like a great idea! I’ve never tried it although if they can do it without a yogurt maker then it must be possible for me 
looks yum. home made granola’s always on our menu here…. We’re going more green as well here in montana Thanx for the recipe
I love granola, and you’ve reminded me to make some of my own. Thanks for sharing!