Distiller Grains Recipes (Part One)

Here are some recipes that you might want to try:


Coffee Raisin Bar

Here is a coffee bar recipe with raisins that is good.

  • 3/4 cup flour
  • 3/4 cup ddg
  • 5/8 tsp baking soda
  • 5/8 tsp bake powder
  • 1/2 tsp cinnamon
  • 1/2 tsp salt
  • 1/4 cup butter
  • 1 cup sugar
  • 2 eggs
  • 1/2 tsp vanilla
  • 1 tblsp instant coffee powder
  • 1/2 cup water
  • 1/2 cup raisins
  • 1/4 cup chopped nuts
  1. Heat over to 350
  2. Grease and flour a 15 x 10 pan.
  3. Combine dry ingredients; cream butter and sugar together, add eggs and vanilla. Dissolve instant coffee in water, add to creamed mixture alternately with dry ingredients.
  4. Fold in raisins and nuts.
  5. Bake for 20 to 25 minutes.
  6. Frost while still slightly warm. For frosting, mix together 1 1/2 tsp coffee powder, 1 1/2 tbsp milk, and 1 cup powdered sugar.
  7. Cool and cut into bars.

Apple Cinnamon Muffins

  • 1 egg
  • 1/2 cup milk
  • 1/4 cup vegetable oil
  • 1 cup gated apple
  • 1 1/2 cups all purpose flour
  • 2 tablespoons DDG
  • 1/2 teaspoon cinnamon
  • 1/2 cup white sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  1. Heat oven to 400 degrees. Yields 12 muffins, or 24 mini muffins
  2. Grease bottom of muffin cups, or use paper cupcake liners.
  3. Beat egg, stir in milk, oil and apple.
  4. Mix in remaining ingredients just until flour is moistened. Batter should be lumpy.
  5. Fill muffin cups 2/3 full.
  6. Bake 25 – 30 minutes, (10 to 15 minutes for mini muffins) or until golden brown. Check with toothpick to make sure middle of muffins are done.
  7. Immediately remove from pan.

Blueberry Muffins

  • 1 egg
  • 1/2 cup milk
  • 1/4 cup vegetable oil
  • 1 1/2 cup all purpose flour
  • 2 tablespoons DDG
  • 1/2 teaspoon salt
  • 1 cup fresh blueberries or 3/4 cup well drained frozen blueberries
  1. Heat oven to 400 degrees. Yields 12 muffins, or 24 mini muffins
  2. Grease bottom of muffin cups, or use paper cupcake liners.
  3. Beat egg, stir in milk, oil.
  4. Mix in remaining ingredients just until flour is moistened.
  5. Gently stir in blueberries. Batter should be lumpy.
  6. Fill muffin cups 2/3 full. Bake 25 – 30 minutes, (10 to 15 minutes for mini muffins) or until golden brown. Checking with toothpick to make sure middle of muffins are done.
  7. Immediately remove from pan.

Orange Nut Bread

  • 2 1/4 cups all purpose flour
  • 1/4 cup DDG
  • 1 cup sugar
  • 3 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 3 tablespoons vegetable oil
  • 1/2 cup milk
  • 4 teaspoons grated orange peel
  • 3/4 cup orange juice
  • 1 egg
  • 1 cup finely chopped nuts
  1. Heat oven to 350 degrees.
  2. Grease and flour 9x5x3 inch loaf pan, or two 8 1/2 x 1 1/2 x 2 1/2 inch loaf pans.
  3. Measure all ingredients into large mixer bowl; beat on medium speed 1/2 minute, scraping side and bottom of bowl constantly.
  4. Pour into pan(s). Bake 55 to 65 minutes or until wooden tooth pick inserted in center comes out clean.
  5. Remove from pan(s), cool thoroughly before slicing.

Fresh Apple Bread

  • 5 cups all purpose flour
  • 1 cup DDG
  • 3 teaspoons baking soda
  • 1 1/2 cup crisco
  • 3 cups sugar
  • 6 eggs
  • 3 cups chopped apples
  • 4 1/2 tablespoons evaporated milk
  • 2 cups chopped nuts
  1. Beat together crisco and sugar, add eggs and beat well.
  2. Mix flour, DDG, baking soda together.
  3. Add alternately with the evaporated milk.
  4. Stir in chopped apples, making sure the mixture is well blended.
  5. Fold in chopped nuts.
  6. Pour into greased loaf pans and bake at 325 for 50 – 60 minutes.

Carrot Cake

  • 1 1/2 cups DDG
  • 1 1/2 cups flour
  • 2 cups sugar
  • 2 teaspoons baking soda
  • 2 teaspoons baking powder
  • 2 teaspoons cinnamon
  • 1 teaspoon salt
  • Sift above together. Next, beat together
  • 1 1/2 cup liquid oil
  • 4 eggs
  • 1 teaspoon vanilla
  • Beat together with flour mixture, add 2 1/2 – 3 cups shredded carrots (tightly packed)
  • 1 cup raisins (soak in hot water 10 minutes, and drain well)
  1. Bake at 350 degrees for 1 hour or more. Makes 1 bundt or angel food pan, or 2 loaf pans.
  2. Frost with cream cheese frosting: 8 oz. cream cheese 1/4 cup butter & 2 teaspoons vanilla 1 pound powdered sugar