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From Generation to Generation

April 2, 2013

By: Emily J. Click

 Last Tuesday morning, I read this post on Facebook: “Good morning Wild Ramp fans! We are expecting several new (and often asked for) items in the store this week! Stay tuned!” Okay, you’ve got my attention. Now, tell me what it is. THREE… HOURS… LATER, I read this post on Facebook: “You’ve been waiting for this one! Weisenberger Flour Mill products are now in the store! We have a variety of flours and mixes. Can’t wait to try these local products!” 

Wesisenberger All Purpose

I’m not going to lie. I did a little happy dance. This is huge. The flour that I purchased this week at The Wild Ramp is made at Weisenberger’s historic water powered flour mill in Midway, Kentucky (a little over a two hour drive from The Wild Ramp). And, here’s the kicker, it’s milled from wheat grown in Fayette County, Kentucky by James Wade. Can you say L-O-C-A-L?

For those of you that don’t know the history of Weisenberger Mill, myself included, let me share with you a little history from their website:

Weisenberger Mill is located on the South Elkhorn Creek in southern Scott County, Kentucky. The creek has provided the water to power the mill’s twin turbines since the 1800’s. Six generations of Weisenbergers have operated the mill at the present location since 1865.

August Weisenberger emigrated from Baden, Germany to start milling at Midway, Kentucky in 1862. He purchased the existing mill in 1865. Philip, his son, was the second generation to take over operating the mill. He was later joined by his son August and then his son, Phil. Today, Mac Weisenberger, Phil’s son owns and operates the mill. His son, Philip has joined the family business as well.

In the early years, our primary products were soft wheat flour and white cornmeal. Through the years it became apparent that the customers demanded more. As a result, our present policy of meeting all the baking needs of our customers evolved. We now offer more than seventy items in various sizes. Our inventory contains flour for any baking purpose, complete mixes for many popular end products, and breading blends for chicken, fish, meats, and vegetables.

Like the Weisenberger Mill, some recipes are carried on from generation to generation. In a previous post, I told you that I am not the cook in my family. That honor goes to my husband. His Mom is a great cook and so too was his Mawmaw. Much of what my husband learned, he learned from his Mom (his Dad can cook too) and she learned from her Mom. I had the pleasure of knowing Josh’s Mawmaw for a short time, but what I learned is that she was hands down the best maker of chicken and dumplings and the best baker of banana nut bread. Here’s her banana nut bread recipe:



  • 1 cup oil

  • 2 cups sugar

  • 6 mashed bananas

  • 4 eggs (I used Four Seasons Farm Eggs)

  • 4 cups of flour (I used Weisenberger Unbleached All Purpose Flour)

  • 2 tsp baking soda

  • 1 tsp baking powder

  • 1 tsp salt

  • 6 T milk (I used Snowville Creamery Whole Milk)

  • 1 T vanilla (I used Bellissima Cakes Organic Vanilla Extract)


Mix your wet ingredients together in a large bowl. Mix your dry ingredients together in a medium bowl. Then slowly add your dry ingredients to your wet ingredients. Add your favorite nuts. I typically use pecans. Don’t forget to grease and flour your loaf pans. Bake at 350⁰ for a little under an hour. This recipe makes two loaves.

 Bellissima Vanilla

Your whole house will smell amazing.

Banana Nut Bread

Emily is a wife, mother, and attorney, living on the banks of the Ohio.

One Comment leave one →
  1. Nancy Griffith permalink
    April 2, 2013 7:37 pm

    Great news.

    Date: Tue, 2 Apr 2013 11:21:37 +0000

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