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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.

Pepper Jelly Coleslaw

Pepper Jelly Coleslaw

Pepper Jelly Coleslaw using our Student-Made Pepper Jelly.
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Blackberry Balsamic Vinaigrette Glaze

Blackberry Balsamic Vinaigrette Glaze

Blackberry Balsamic Vinaigrette Glaze using our Student-Made Blackberry Fruit Spread.
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Flavored Whipped Cream

Flavored Whipped Cream

Flavored Whipped Cream using our Student-Made Fruit Speads.
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Apple Butter Muffins

Apple Butter Muffins

Apple Butter Muffins

1 c unsalted butter

2 c sugar

2 eggs

2 c  Student-Made Apple Butter

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.


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Cherry Pizza Pie

Cherry Pizza Pie

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.


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.



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Malted Crepes

Malted Crepes

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.


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.



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Strawberry Rhubarb Hand Pies

Strawberry Rhubarb Hand Pies

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


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


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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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Boysenberry BBQ Sauce

Boysenberry BBQ Sauce

Boysenberry BBQ Sauce

1 jar Student-Made Boysenberry Fruit Spread

1 c Ketchup

1 1/2 t Worcestershire Sauce

1/4 c Light Brown Sugar

2 T water

1/2 c Apple Cider Vinegar

1 T Red Pepper Flakes

 salt/pepper to taste

1 T Yellow Mustard

Combine all ingredients in a saucepan.  Heat over medium heat for 5-7 minutes, stirring constantly.  Remove from heat, serve immediately with your favorite grilled meat or let cool and enjoy later.

Keep unused portions, covered in the refrigerator.  Keeps up to 2 weeks.

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Pepper Jelly Candied Bacon

Pepper Jelly Candied Bacon

Pepper Jelly Candied Bacon 

1 package favorite bacon

cayenne pepper

1/2 bag light brown sugar

1/2 jar Student-Made Pepper Jelly

Preheat oven to 325.

Line sheet pan with parchment paper and light spray with pan spray.  Line bacon, single layer side by side.  Lightly sprinkle with cayenne pepper.  Cover evenly with brown sugar.

Bake 15 minutes.  Remove and flip the bacon.  Cook an additional 5-10 minutes, pending thickness of the bacon.

Last few minutes of cooking, brush bacon with pepper jelly.

When bacon is done, remove from the oven and immediately transfer bacon to a cooling rack.  Store in an airtight container, up to 1 week.

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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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Apple Butter Pie Bars

Apple Butter Pie Bars

Apple Butter Pie Bars


1 cup unsalted butter, softened

3 c flour

3/4 c sugar

1/4 t sea salt

2 t cinnamon

dash nutmeg

Preheat oven to 350.  Grease 9 x 13 pan.

Mix all ingredients until it becomes crumbly.  Press half into prepared pan.  Bake 10 minutes.

1 1/2 c  Student Made Apple Butter

1/2 c toasted pecans, chopped

Spread Student Made Apple Butter on the crust.  Sprinkle toasted pecans on top.  Evenly sprinkle the remaining topping on nuts.  Bake an additional 20-25 minutes.

Cool. Cut into squares.

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