148 stone recipes

Two recipes in one: tangy sourdough buttermilk biscuits baked golden or fried sourdough scones from the same overnight starter dough. Use your sourdough discard for fluffy, flaky results.

Steamed broccoli tossed in a Japanese rice vinegar vinaigrette with garlic and stone ground mustard. A tangy, oil-free side dish ready in under 15 minutes.

A delicious way to add some oats into these moist and tasty scones. Not only taste good, but also full of nutrients.

Wholesome whole wheat and oat scones made with oil instead of butter, studded with raisins or currants. Ready in 30 minutes with endless flavor variations.

Gingerbread Scones with Lemon Breakfast Cream recipe

Moist inside and crispy outside, these scones are full of flavors.

Three-ingredient honey mustard vinaigrette with apple cider vinegar, stone ground mustard, and honey. No oil, ultra-light, and ready in under 5 minutes.

Apple & Honey Scones with Sweet Cinnamon Topping recipe

Patricia's Prize Winning Apple 'N' Honey Scones recipe

Lamb chops marinated overnight in stone ground mustard and red wine, then broiled or pan-fried. Five ingredients, bold flavor, and minimal hands-on work.

SPAM, sliced potatoes, carrots, and onions baked in foil packets with a sweet-tangy brown sugar, beer, and stone ground mustard glaze. A hands-off foil packet dinner with almost no cleanup.

Not a pie at all! This Lancaster County classic is a hearty chicken noodle stew with tender potatoes and square-cut egg noodles simmered in rich homemade broth. Pure PA Dutch comfort.

Blackened portobello mushroom salad sears Cajun-spiced caps until deeply browned, then slices them over greens with white beans, tomato, red onion, and blue cheese. A hearty vegetarian steak-salad swap.

Buttermilk corn oil biscuits use yeast plus baking powder for double leavening and a refrigerator-friendly dough that keeps a week. Pull off only what you need and bake fresh biscuits any morning.

Bread machine whole wheat bread, a 100% stone-ground loaf lightened with added vital wheat gluten and sweetened with honey so it rises soft instead of dense. Dump the ingredients in and let the machine do the work.

Sourdough whole wheat bread blends an active starter with stone-ground wheat flour, wheat germ and molasses for a hearty, high-fiber sandwich loaf. Tangy, nutty and bakes in a standard loaf pan.