Cherry Pizza Pie

Pizza crust:

2 1/8 c Edwards Mill Biscuit Mix

1/2 c water

1/4 c all-purpose flour

Mix the 3 ingredients in a bowl.  When combined, cover and let rest 30 minutes.

Meanwhile:

8 oz.  Cream cheese

1/4 c sugar

1 egg

In a mixing bowl, cream the cream cheese until smooth.  Add sugar and egg.  Set aside.

Cherry topping:

1 jar Student-Made Cherry fruit spread

6 c fresh or frozen cherries

1/2 c water

2 T lemon juice

2/3 c sugar

1/4 c cornstarch

1 t vanilla

Put all ingredients, except Student-Made fruit spread, in a pot.  Cook until thick.  Remove from heat and stir in Student-Made fruit spread and vanilla.

Streusel topping:

1/4 c flour

1 1/2 T sugar

1 T brown sugar

2 T unsalted butter

pinch sea salt

Place ingredients in a small bowl, mix until forms small pea-sized crumbs.

Preheat oven to 400.  Grease a pizza pan.

Roll dough out to fit pizza pan.

Spread layer of cream cheese mixture to 1/2 " from the edge.

Top with Cherry topping.  

Sprinkle with streusel topping.

Bake 25-35  minutes.

Serve with flavored whipped cream or ice cream.

Individual Hand Pies

1 c Edwards Mill Biscuit Mix

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

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.

Pumpkin Butter Brownies

1 c. unsalted butter

1 1/2c. light brown sugar

1 tsp. of cinnamon

1/2 tsp. cloves

1/4 tsp. nutmeg

2 tsp. vanilla

1 tsp. sea salt

1 tsp. baking powder

1 egg

1 c. student-made pumpkin butter

2 1/4 c. flour

2 c. white chocolate chips

In medium saucepan melt butter, bring to boil. Once it boils, continue to cook until deep amber color. Turn off heat, let cool 20 minutes. Preheat oven to 350 F spray 9X13 baking pan. Set aside. 

In large mixing bowl combine cooled butter and sugar. Add spices, vanilla, salt, baking powder, egg, student-made pumpkin butter, and flour. Stir until just combined. Fold in chocolate chips and spread evenly into baking pan. Bake 30 minutes. Do not over bake. Enjoy while gooey! 

Pumpkin Snickerdoodles

Ingredients:

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

Directions:

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