Cranberry Almond Biscotti

Biscotti is perfect for those who don’t want a super sweet confection. I like to bundle up a few Biscotti, tie them up with a festive ribbon, and take as a house gift or as my donation to the the Christmas party.

Cranberry Almond Biscotti

Prep Time: 25 minutes

Cook Time: 1 hour

Yield: 36-40 Biscotti

Serving Size: 1 biscotti

Cranberry Almond Biscotti

The biscotti will keep for several weeks if stored in an airtight container.


  • 2½-cups all-purpose flour
  • 1¼-cup sugar
  • 1 teaspoon baking powder
  • 3 large eggs (if mixture is too dry you may need to add another egg)
  • 2 egg yolks (reserve the egg whites)
  • 1 teaspoon vanilla flavoring
  • 1 teaspoon almond flavoring
  • 1½-cup slivered almonds (reserve ¼ cup)
  • Zest of one lemon or lime


  • Preheat oven to 275 degrees. Grease a large, heavy cookie sheet.

  • Mix flour, sugar and baking powder in a large mixing bowl. In another large bowl mix eggs and egg yolks together. Add vanilla, almond flavoring and 1 ¼ cup of the nuts and the zest to the eggs.

  • Gradually add the dry mixture to the wet mixture, stirring until just barely blended. You will have to use your hands and perhaps add another egg or you can use some of the reserved egg whites if the mixture is too sticky to form.

  • Using greased hands, form dough into three 4-inch by 9-inch (or thereabouts) rolls that are 2 inches thick. Mixture will be sticky and you will have to use your hands. Using a greased spatula, gently place the “rolls” on greased cookie sheet, making sure the rolls are several inches apart.

  • Press reserved almonds on top of the shaped dough.

  • Bake 20 to 25 minutes or until the dough will hold together. Remove from oven and cool slightly. (You must not cool the biscotti too much because they will get too hard to cut). When cooled slightly, gently slide the rolls to a floured cutting board and gently cut through each roll at an angle into 1½- inch pieces. Turn each piece on its side and place on the cookie sheet.

  • Bake again for 10 to 15 minutes. Remove from oven and turn each piece onto another side. If you prefer harder biscotti, turn biscotti and bake for 5-10 more minutes.
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Cranberry Salad Recipe Spreads Holiday Cheer

Cranberries – no food says Christmas holiday recipe quite like a cranberry. This Cranberry Salad Recipe is one of my favorites.

Cranberry Salad Recipe Spreads Holiday Cheer

Cranberry Salad Recipe Spreads Holiday Cheer

Yield: 10-12 servings


  • 1 orange, washed
  • 1/2 cup orange juice
  • 12-ounce bag cranberries, washed and picked over
  • 1 cup sugar
  • 1/2 cup celery, diced
  • 1/2 cup pecans, chopped
  • 1 teaspoon key lime juice or lemon juice
  • 3 packages unflavored gelatin (3 tablespoons)
  • 1/2 cup cold water
  • 1/2 cup boiling water


  • Remove stems from orange and cut orange into pieces, leaving peel on. Put orange pieces in a blender with the orange juice and pulverize.

  • Add cranberries and sugar. Pulse to mix but do not completely pulverize. (This part of the salad can be made in advance and stored in the refrigerator).

  • Add celery and nuts and lemon juice. Blend again.

  • Soften gelatin in 1/2 cup cold water. Add 1/2 cup boiling water. Add to cranberry mixture.

  • Spray a four-cup mold with cooking spray. Pour cranberry mixture into mold and chill until set.

  • Unmold onto a pretty dish and garnish with a piping of mayonnaise.
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Boiled Green Peanuts – Southern Style

Young, just-dug peanuts are called green peanuts. Here in the South, we boil these peanuts in the shell with a lot of salt.  In late August or early September, you can find these green or boiled peanuts at farm stands and some grocery stores like Piggly Wiggly. As the Georgia bumper sticker says, “It is time to Brake for Boiled Peanuts.”

Boiled Green Peanut Recipe – Southern Style

Boiled Green Peanut Recipe – Southern Style


  • • 2-3 pounds raw, green peanuts in the shell (this is about 12 cups peanuts with shells) The peanuts are not green, just raw
  • • ½-1 cup of salt
  • • 3-4 quarts of water or enough to cover the peanuts - add more water as they cook


  • "Green" peanuts are not green; they are just young, raw peanuts. These peanuts are usually dug by hand several weeks before the farmer moves through the field with the machines that dig the peanuts. Here in eastern North Carolina, these green peanuts are ready late August or early September.

  • Wash the peanuts, still in the shells, several times until the water has no grit in it. Pick over and remove any bad peanuts and discard.

  • Put the peanuts still in shells into a large cooking pot. Cover with water at least 2 inches above the peanuts. Add the salt and stir.

  • Bring to a boil. Lower heat and boil slowly for 1-3 hours, depending on how mature or old the peanuts are. If the nuts are really young and pink, it will only take about 1 hour of cooking. If they are older, it can take up to 3 hours. You might also have to add water to keep the water level above the peanuts. Keep cooking until the peanuts are soft inside. Cooking time varies according to how old the peanuts are.

  • After they are done, they will continue absorbing the salt. If the salt taste is like you want it, then remove the peanuts from the salty water. They will keep in the refrigerator for several days.

  • Refrigerate or freeze after cooking.

  • It is much easier if you eat the peanuts outside. You can just spit out the shells.
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Summer Watermelon Salad Recipe

Calling all watermelon lovers!! This Watermelon Salad is a beauty. I adapted this recipe from one in the June, 2017 issue of “Our State Magazine,” the same magazine that did a wonderful story about Big Mill in their August issue.

Summer Watermelon Salad

Summer Watermelon Salad


  • 6 cups seedless watermelon, cut into cubes
  • 1 sweet yellow bell pepper cut into thin strips
  • 1 sweet onion like Vidalia or 1 red onion, cut into very thin rings
  • 4 ounces of Feta Cheese (or goat cheese), crumbled
  • Juice of 1 lime (about 3 Tablespoons)
  • 2 Tablespoons honey
  • ¼ teaspoon salt
  • Freshly ground black pepper to taste


  • This is a “make now and eat now” salad. If you dress it, you eat it. You can cut the parts of the salad early, but do not amalgamate it until you are ready to eat it.

  • Cut the watermelon into large chunks and lay it out on a plate lined with paper towels to remove some of the excess water. I do that when I am making watermelon skewers for my B&B guests. It keeps the watermelon from weeping into the dish.

  • Cut watermelon again into cubes about 1½" large. Put cubes of watermelon, pepper strips and onion rings into each salad bowl. Add crumbled cheese. For each salad, cut 1 basil leaf and 1 mint leaf into very thin strips and place on top of each salad.

  • Wisk together the lime juice, honey, salt and pepper.

  • Garnish with an edible flower like a begonia or nasturtium. Dress salad just before serving.

  • Instead of individual salads you can make one large salad if you prefer. Also do not dress this until just before serving.

  • This salad recipe is adapted from a Watermelon Salad in "Our State" magazine.
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In eastern North Carolina, we do many things with watermelon. We also are very picky about where we buy our watermelons. Folks around here swear by Rocky Hock watermelons and cantaloupes. Rocky Hock is a small, rural area of the Chowan River – folks say the sandy soil is the reason these melons are so good.

Click here to read more …

I’ve Written a Cookbook!

I have always wanted to write a cookbook that told the stories behind the recipes.

Innkeeper at Big Mill BB Chloe Tuttle has new cookbook of Southern Recipes

Sign up to get the free cookbook with your email address below

One time, I took a month off and house-sat for my friends in the Florida Keys. Well, as usual, I was sidetracked with the beauty of the area. I would make a recipe and spend all my time taking photos of the food. I do love to photograph food – it doesn’t whine or wiggle or complain that the picture makes it look fat.

Friend Jody has helped me FINALLY produce a wee digital cookbook that features some of my favorite Southern recipes; we call it Chloe Ann’s Farm Life Recipes. My folks grew up in an area very close to Big Mill B&B called Farm Life, so that seemed like a lovely homage.

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While we were pulling this book together I was happy that I took the pictures. I’m guessing all these recipes will hold memories for those of us who grew up in the South.

I hope you enjoy it and I promise there are more to come.

Chloe Tuttle Big Mill Bed and Breakfast near Greenville NC



Luscious Candied Figs Are the Food of Kings

One of the great things about late summer is that we have luscious figs. And when they ripen, they all ripen.  I have 8 little fig trees so I am always looking for new fig recipes. Friend Nancy gave me this recipe for dried figs. I fiddled with it and came up with Candied Figs.

Luscious figs fresh from the orchard at Big Mill Bed and Breakfast near Greenville, NC

For Chloe’s Candied Figs Recipe, click here.

Pesto Genovese Recipe from Innkeeper at Big Mill B&B

Every summer I grow Basil and it thrives here in eastern North Carolina.What can you do with all this basil? Well, I make Pesto and freeze it to enjoy all year.

Basil is easy to grow and fresh Basil is perfect for making Pesto Genovese |

Fresh Basil from Chloe’s Cook’s Garden

Pesto will keep a long time in the freezer. It can be frozen in ice cube trays — handy if you only need a small amount of pesto.

Basil is also easily rooted if you want to try to keep a pot inside over the winter. I just put a stem in a glass of water, then plant in soil once it shows roots. Click to get Chloe’s Pesto Genovese Recipe

Spiced Mulled Cider Recipe

Hot, Spicy Apple Cider Warms the Heart

Warm mulled cider is a great way to please a crowd on chilly days. It is easy to make and doesn't cost much. A great way to start the holidays! @bigmill |

Spiced Hot Apple Cider tastes great and you can kick it up with a shot of brandy

A great way to welcome fall and the chill in the air is to make up some hot, spicy cider. If you live where apples are grown, then you can use fresh-pressed cider.

The rest of us can pick up some great cider in the store and create our own brewing spices. North Carolina apples are the best – I see a road trip coming!  Click to get the easy spiced apple cider recipe!

Fig Jam Is Just So Southern

Figs are so special – they are a real delicacy.  

Easy, homemade Fig Jam recipe with fresh figs from the farm (or your local Farmer's Market) is a favorite of guests at Big Mill Bed and Breakfast, near Greenville, NC. Uses less sugar and is Southern comfort food in a jar! | @bigmill |

Fig Jam is oh so southern and such a treat!  This fig jam recipe actually uses less sugar than you’ll typically find, so that is good for every body.

I had fun making it because this is the first fig jam I have ever made using figs I grew! I have seven fig trees in several varieties — the oldest is five years old and two are not quite a year old. I remember most of their names, but there is one that has slipped my mind.

With this recipe (as with a few others on Chloe’s Blog),  Don’t Double the Recipe! And be sure to make enough jam so that when holiday entertaining is in full swing, you can wow your guests with your Creamy Brie & Fig Preserves Appetizer – what a treat! Click to get the Recipe for my Fig Jam with Less Sugar and some great photos too …

Summer Punch – Perfect for Hot Summer Days

Refreshing Summer Punch is Perfect for Those Lazy Summer Days 

This pretty citrus punch is a real crowd pleaser - Big Mill Bed and Breakfast guests love it. Recipe on Chloes Blog | @BigMill |

This Citrus punch is perfect for your summer parties

Ah, the Halcyon days of summer are coming to an end at Big Mill Bed and Breakfast and that saddens me. When the green leaves turn to gold and then fall away, you can hear the whine of the train and the lonesome whippoorwill. There are fewer whippoorwills; that too is sad. And you just know that is a country song.

So on these last balmy nights of summer, grab a cool glass of Summer Punch, loll in the hammock and listen to the sounds of the changing season. You can hear the quiet except for the cicadas. Click to get Chloe’s Summer Punch Recipe