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Featured Recipes

Browse our collection of recipes for simple homecooked meals, easy entertaining, and old-fashioned special occasion favorites using our student-made products.

Flavored Whipped Cream

Flavored Whipped Cream

Flavored Whipped Cream using our Student-Made Fruit Speads.
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Fruit Spread Shortbread cookies

Fruit Spread Shortbread cookies


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.


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Raspberry Linzer Sugar Cookies

Raspberry Linzer Sugar Cookies


1 1/2 c butter, softened
2 c white sugar
4 eggs
1 teaspoon vanilla extract
5 c all-purpose flour
2 teaspoons baking powder
1 teaspoons salt
Student-Made Red Raspberry Fruit Spread
Powder Sugar


In a large bowl, cream together butter and sugar until smooth
Beat in eggs and vanilla
Stir in flour, baking powder, salt
Cover and chill dough for appr. 1 hour (or overnight)

Preheat oven to 400 degrees F
Roll out dough on a floured surface to 1/4 to 1/2 inch thick
Cut into any shape (for a result, as shown above, cut out a 'window' in every other cookie to create a sweet cookie sandwich)
Place cookies 1 inch apart on greased cookie sheets
Bake 6 to 8 minutes
Cool completely

Add Student Made Red Raspberry Fruit Spread and a dusting of powder sugar for a delicious dessert!

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Pumpkin Snickerdoodles

Pumpkin Snickerdoodles

Pumpkin Snickerdoodles


3 cups flour
1 teaspoon cinnamon
1 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon sea salt
1 cup unsalted butter
1 cup sugar
1/2 cup brown sugar
2 egg yolks
2 teaspoons vanilla
1/2 cup Student-Made Pumpkin Butter

Cinnamon/Sugar mix
1/2 cup sugar
1 Tablespoon cinnamon


Cream butter, sugar, and brown sugar
Add egg yolks and vanilla
Mix well
Add student-made Pumpkin Butter
Add flour, cinnamon, baking soda, baking powder and salt
Mix until well combined
Wrap dough, chill at least 1 hour

Preheat oven to 350 F
Roll dough into 1 inch balls
Roll in cinn/sug mix
Place on sheet pan 1 inch apart
Bake 8-10 minutes

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Cornmeal Cookies

Cornmeal Cookies

Cornmeal Cookies utilizing our Student-Made Yellow Cornmeal.
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