Featured Recipes
Browse our collection of recipes for simple homecooked meals, easy entertaining, and old-fashioned special occasion favorites using our student-made products.
Strawberry Rhubarb Hand Pies
Individual Hand Pies
1/4 c unsalted butter
2-3 T BOILING water
1 egg, whisk in separate bowl (set aside)
Sanding sugar or Sugar in the raw
filling:
1/2 c Student-Made Strawberry Rhubarb fruit spread*
1 T cornstarch
mix in mixing bowl.
Preheat oven to 350. Line cookie sheet with parchment paper.
In mixing bowl, mix Edward's Mill Biscuit Mix and butter. To resemble small peas. Add boiling water. Roll dough to 1/4"thickness. Cut into 3" rectangles. Place on cookie sheet. Brush edges with egg. Place 1-2 T filling on bottom half of dough. Fold over to cover filling. With a fork, crimp edges. Brush top with remaining egg wash and sprinkle with sanding sugar or sugar in the raw.
Bake 15-18 minutes or until golden brown. Cool slightly.
Serve with flavored whipped cream, ice cream, or top with powdered sugar.
* You can use any flavor Student Made fruit spread
Fruit Spread Shortbread cookies
Shortbread
1 c unsalted butter, softened (if using salted butter omit the salt below)
1 1/2 t sea salt
3/4 c Powdered sugar
2 1/2 c cake flour
2 T Student Made fruit spread or Apple Butter
Cream butter, salt, and powdered sugar. Add flour. Mix until well combined. Add Student Made fruit spread. Wrap dough in saran wrap. Refrigerate at least 30 minutes.
Preheat oven to 350.
Grease 2-8 " square or round pans.
Press dough into prepared pans, 1/4" thick.
You can roll out to 1/4" thick and use your favorite cookie cutter.
Bake 12-15 minutes for pans or 8-10 minutes for cookies.
*For an extra treat, drizzle with melted chocolate.
Store in airtight container.