Browse our collection of recipes for simple homecooked meals, easy entertaining, and old-fashioned special occasion favorites using our student-made products.
Apple Butter Muffins
1 c unsalted butter
2 c sugar
2 eggs
2 t baking soda
1 t sea salt
4 c flour
Preheat oven to 350. Line or grease muffin tins (makes 24).
Cream butter and sugar. Add eggs and Student-Made Apple Butter. When completely mixed, stir in baking soda, salt, and flour. DO NOT overmix.
Fill muffin tins 2/3 full. Bake 13-15 minutes.
Malted Crepes
1 c Edwards Mill Malted Pancake Mix
1 1/2 c milk
2 eggs
1 t vanilla
Place all ingredients in a bowl, whisk until smooth and all the lumps are gone.
Use a HOT skillet, spray with pan spray. Grease the skillet with each crepe.
Pout 2 T batter into the skillet. Immediately pick up the pan and swirl the pan until the batter covers the bottom. Return the pan to the heat and cook until the edges start to peel away. Carefully remove the crepe from the pan. Repeat with the remaining batter.
Filling:
1 c Ricotta cheese or cream cheese
2 T Student-Made Cherry fruit spread
Mix cheese and Student Made fruit spread in a bowl.
Spread filling on crepe, roll up and serve with flavored whipped cream, fresh fruit, or dust with powdered sugar.
(Waffles)
1 1/2c. Edwards Mill Wheat Pancake & Waffle Mix
1c. Milk
1 Egg
1t. Cinnamon
1t. Nutmeg
1T. Brown Sugar
2T. Vegetable Oil
(Topping)
Student-Made Peach Fruit Spread
1 Medium Peach, peeled and sliced.
(Streusel Topping)
1/4c. Quick Oats
3T. Flour
1 1/2T. Honey
3T. Unsalted Butter
1/2t. Cinnamon
dash of Nutmeg
In a saucepan combine all streusel ingredients, stir continuously until golden. Remove from heat and set aside. Make your waffles, Stack your waffles, and drizzle with Student-Made Peach Fruit Spread. Top with sliced fresh peaches, streusel topping, whipped cream, and maple syrup.
