Ingredients: 

4 oz (1 stick) unsalted, butter, softened

1/2 cup honey

2 eggs

1/2 teaspoon vanilla extract

1 cup Student Made Cornmeal

1 1/2 cups whole wheat pastry flour

1 teaspoon sweet paprika

1 teaspoon real salt

1/2 teaspoon ground nutmeg

1/8 teaspoon cayenne pepper

Student Made Pepper Jelly, as needed

Instructions:

1- In a large bowl, using an electric mixer, beat the butter and honey until they are well blended. Add the eggs and vanilla. Mix well and scrape the sides and bottom of the bowl. (At this point the batter will look curdled - that is normal. It will come together when the cornmeal and flour are added.)

2- Mix in the cornmeal. Whisk the flour, paprika, salt, nutmeg and cayenne in a bowl until the spices are well dispersed. Beat into the butter mixture until the dough comes together. Scrape into a bowl and let chill for about 30 minutes. But not so long that the dough is difficult to scoop.

3- Preheat the oven to 325 degrees. Line 2 large baking sheets with a silicone baking mat or parchment paper. Drop rounded teaspoons of the dough onto the prepared baking sheets, about 1 inch apart. Or scoop the dough into 1 inch balls using a small scoop.

4- With your thumb or middle finger, make an indent deep into the cookie ball. You may need to dip your finger in flour to keep the dough from sticking to your finger.

5- Fill indents with Pepper Jelly

6- Bake 15-20 minutes, until the bottoms of the cookies are light golden.

INGREDIENTS:

1 cup flour (plus more for dusting)

1 cup cornmeal

½ cup grated parmesan cheese

3 Tbsp. softened butter

¾ tsp. salt

Toppings: 2 Tbsp. of herbs, seeds, or other flavorings

Salt for topping: preferably fleur de sel, Maldon, or other flaky salts, though anything is fine.

INSTRUCTIONS

1- Process the flour, cornmeal, cheese, butter, and salt along with ¾ cp cool water in a food processor and process until the mixture forms a ball, which should happen within 2 minutes. Remove dough from the processor, cover with a towel or plastic wrap, and let rest for 30 minutes - 2 hours.

2- Preheat oven to 400℉. If you have a pizza stone, place it in the oven while it heats. If not, you can use a baking sheet (but don't preheat that).

3- Divide the dough into two portions and roll out very thinly on a lightly floured work surface. Add flour as needed if the dough sticks to the surface or the rolling pin.

4- Stop rolling at about ⅛:" thick. Sprinkle the dough with your toppings, including the flaky salt, and roll again 2-3 times to embed the toppings into the dough.

5- Cut the crackers into the desired size and shape (I used the wavy edge of my pastry cutter to get zig-zag edges on the long sides, but you can easily just use a knife).

6- Poke the pieces of dough in several places with the tins of a fork.

7- Lay your pieces carefully on the pizza stone or baking sheet and bake until the crackers are brown on the edges and start to crisp (11-13 minutes on the pizza stone; 15-18 minutes on a baking sheet). The crackers will crisp more as they cool, but any that might be a bit thicker you want to make sure are fairly well crisped (without being burnt). You may want to take some crackers in the batch out of the oven before others are done.

8- Let the crackers cool and store in an airtight container. Preferably, eat them within 2 weeks.

INGREDIENTS:

1.25oz sugar

3lb 7oz flour

1 ½ oz yeast

1oz salt

0.25oz black pepper

1½ lbs plus 6oz water

9oz olive oil

EGG WASH INGREDIENTS:

½ cup egg yolk

½ cup cold water

INSTRUCTIONS:

1- Add water and oil to the bowl of a table mixer and put all ingredients on top.

2- Mix for 2 minutes on speed 1 and 7 minutes on speed 2 with the dough hook.

3- Roll out to ⅛ inch thick and stretch onto the back of a sprayed sheet pan/

4- Roll a docker over it (or use a fork to poke holes all throughout the dough)

5- Cut the edges and a pizza cutter to fit the sheet pan.

6- Brush with egg wash.

7- Cover with lavosh seed topping

8- Bake at 300℉ for 12-14 minutes until the entire cracker is golden brown (even in the middle)

9- Break into desired pieces

10- Store in pantry

This recipe makes 80 gluten free crackers. Prep time: 10 minutes.  Cook time: 15 minutes.  Additional time: 10 minutes.   Total time: 35 minutes.

INGREDIENTS:

1 cup gluten free all purpose flour blend

1/4 teaspoon smoked paprika - optional (adds color)

1/4 teaspoon onion powder - optional (leave out for low fodmap)

1/4 teaspoon garlic powder - optional (leave out for low fodmap)

1/4 teaspoon sea salt

1/2 teaspoon baking powder

1 teaspoon sugar

1/4 cup butter, chilled and cut into small cups (dairy free for vegan option)

1/4 cup water

INSTRUCTIONS:
1- Whisk together all of the ingredients except for the butter and water together in a medium sized mixing bowl.

2- Cut into the cubed butter to the flour blend with a fork or pastry utter and cut into a sandy mixture. Add the water and mix until a soft dough forms. With your hands form into a round disc. Place back in the bowl, cover and place in the fridge for ten minutes to let the butter chill.

3- Preheat oven to 400℉/205℃. Line one large baking tray or two smaller trays with baking paper.

4- Lay out a large sheet of parchment paper. Place the dough on top of the paper and then place another sheet of parchment paper over the top so that the dough is sat between two pieces of baking paper. Roll out the dough between the paper until it's ⅛ inch thick.

5- Peel back the top piece of paper and cut the dough into 1 inch squares using a pizza cutter or sharp knife.

6- Transfer dough to the prepared baking sheets. Leave a little bit of space between each square. Place in the middle of the oven and bake crackers for 14-16 minutes until cooked. Let cool at least 5 minutes before moving from the tray and enjoy!

NOTES

1- for crispier crackers, roll out the dough even thinner and reduce the cook time by 1-2 minutes.

2- Any generic all purpose gluten free flour blend will work for these crackers.

Strawberry Fruit Spread Salad Dressing

Ingredients

Directions

1/2 CUP STRAWBERRY FRUIT SPREAD

1/2 CUP OLIVE OIL

1 CLOVE GARLIC

1/2 CUP WHITE VINEGAR

1/2 TEASPOON SALT

1/2 TEASPOON CRUSHED BLACK PEPPER

In a medium bowl whisk together all ingredients until evenly combined. Taste for additional seasoning. Shake/Stir before dressing greens. Tastes great on romaine and spinach blend.

Point Lookout, Missouri | 833-267-1985 | store.cofo.edu

INGREDIENTS

PREPARATION

*This recipe has been featured on the Thanksgiving Brunch in Dobyns Dining Room at The Keeter Center. 

INGREDIENTS

METHOD

1. Preheat the oven to 350 degrees F.
2. Make a dry rub by combining chili powder, salt, garlic and onion powders, black pepper, sugar, dry mustard, and bay leaf. Season the raw brisket on both sides with the rub. Place in a roasting pan and roast, uncovered, for 1 hour.
3. Add beef stock and enough water to yield about 1/2 in. of liquid in the roasting pan. Lower oven to 300 degrees F, cover pan tightly and continue cooking for 3 hours, or until fork-tender. 
4. Trim the fat and slice meat thinly across the grain. Top with juice from the pan.
5. Top and serve with College of the Ozarks Classic Barbeque Sauce. 

INGREDIENTS

METHOD

1. Fit the kneaded blade on a heavy-duty mixer
2. Proof the yeast in ½ cup water and 1 tsp. sugar until foamy (about 8 minutes)
3. In a stainless-steel bowl, add flour, salt, sugar, oil and cornmeal.
4. When the yeast is proofed, add to the bowl along with 1 ½ cups warm water; start kneading adding in more flour as needed to create a soft smooth dough
5. After the kneading is finished, let the dough rest in the bowl for 8-10 minutes.
6. Remove the dough from the mixing bowl and shape in a ball
7. Place into a well-greased bowl, cover and let rise in a warm place for about 45 minutes, or until doubled in size.
8. Punch down dough and let rest for 10 minutes before shaping (this is important, the dough must rest for 10 minutes.
9. Roll out the dough into two 16-inch circles
10. Place onto lightly greased pizza pans or stone. 
11. Top with sauce and choice toppings.
12. Bake in a 400°F oven until lightly golden brown (about 15-20 minutes).