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

Salmon with Peach Jalapeno Glaze

Ingredients:

1/2 cup Student-Made Peach fruit spread
1/2 cup Student-Made Pepper jelly
1 Tablespoon lime juice - add salt and pepper to taste
Fresh Cilantro, chopped (Optional)
1 Tablespoon olive oil

Directions:

In mixing bowl, mix student-made peach fruit spread, student-made pepper jelly, lime juice, cilantro, and olive oil
Set 1/2 cup aside
Cut salmon into fillets
Place Salmon in the sauce to marinate in the refrigerator for 30 minutes
Lightly oil grill or pan
Grill salmon 5-7 minutes each side, cooking until fish is easily flaked with a fork
Serve with remaining sauce

Blueberry Lemon Frozen Bars

Ingredients:

1/2 c  Student-Made Blueberry Lemon Fruit spread

1 c     Coconut Milk

1 t      Lemon Zest

1 1/2 t fresh basil, finely chopped

Place Student-Made Blueberry Lemon Fruit spread. coconut milk, and lemon zest in a blender.  Blend until well combined.

Stir in fresh basil.

Pour into popsicle molds. Freeze until frozen, 4 hours or overnight.

Enjoy this refreshing treat on a warm late summer day.

White Chocolate Raspberry Bread Pudding

Ingredients:

1 loaf Texas toast, cubed

2 1/2 c  Heavy cream

1 1/2 c milk

5     eggs

1 c  sugar

2 t   vanilla

1 jar  Student-Made Raspberry Fruit Spread (or your favorite flavor)

1-16 oz bag  white chocolate chips

Cream Cheese filling:

8 oz cream cheese

1/2 c sugar

1 egg

Cream until smooth.  Place in pastry bag without a tip.  Cut the end to have a 1/4" opening.

Preheat oven to 350.

Spray 9x13 baking pan.  Set aside.

In a large mixing bowl, whisk heavy cream, milk, eggs, sugar, and vanilla until well combined.  Gently toss in cubed bread. Let soak 10 minutes.  Spread half the mixture in greased baking dish.  Evenly spread the Student-Made Raspberry Fruit spread.  Evenly pipe the cream cheese filling over the fruit spread.  Sprinkle with white chocolate chips,  save a few for garnish.  Top with the remaining bread mixture.  Pour any remaining liquid on top of the pudding.  Cover with foil.  Bake 40 minutes.  Remove foil, bake an additional 1-15 minutes, or until lightly golden brown.  Serve warm with additional Student-Made Raspberry fruit spread.

Pumpkin Dessert Squares

Heat oven to 350 degrees. Mix biscuit mix, oats, 1/2 cup brown sugar and 1/4 cup margarine until crumbly. Press in rectangular pan, 13X9X2-in. Bake 10 minutes;cool slightly.

Beat pumpkin butter, milk, eggs, sugar, and salt; pour over baked layer. Bake 20 minutes. Mix pecans, 1/2 cup brown sugar and 2 tablespoons margarine until crumbly; sprinkle over filling. Bake until set, 15 to 20 minutes. Cool completely. Serve with sweetened whipped cream. 

Yield: 12 servings

Ingredients: 

3lbs. Chicken Wings

1 jar Student-Made Peach Fruit Spread

3T. Student-Made Pepper Jelly 

3/4c. Honey

2T. Soy Sauce

1t. grated, fresh Ginger

2 cloves Garlic, minced

3T. Apple Cider Vinegar

Instructions

Preheat oven to 450*F. Line the wings skin side up on baking pan, season with salt and pepper. Place pan in oven. While chicken is in the oven mix remaining ingredients in a bowl, set aside a 1/2c. of mixture. Using pastry brush, slather the wings with remaining sauce. Place back in oven and cook 15min. Flip the wings and cook another 15min. Remove from oven and toss with remaining sauce. Enjoy!

Peach Barbecue Chicken Pizza 

Ingredients:

Your favorite pizza dough

1/2lb chicken, cooked and shredded

1T. Olive Oil

Salt and Pepper to taste

8oz. fresh mozzarella, diced 1/2in. cubes

3oz. Goat cheese, crumbled

1 med. Peach, peeled and thinly sliced

1/2c. freshly grated Parmesan cheese

3T. fresh Basil, chopped

3/4c. your favorite Barbecue sauce mixed with 3/4c. of Student-Made Peach Fruit Spread

Instructions:

Preheat oven to 450*F,  assemble the pizza, brush the pizza dough with Olive Oil and season with salt and pepper. Apply a lite layer of peach barbecue sauce, add mozzarella and goat cheese. Evenly lay the chicken and peaches, sprinkle with Parmesan cheese. Bake for 15-20min. or until the top is golden brown. Top with fresh basil and serve, while hot. 

Ingredients:

(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

Instructions:

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.  

Ingredients:

1 cup unsalted butter

1/2 - 8oz jar of Student-Made Fruit Spread 

5 cups powdered sugar, sifted

1/4 cup honey

1/2 teaspoon vanilla extract

Pinch of salt

Milk as needed for thinning the icing

Instructions:

In a mixing bowl, cream the butter, honey and vanilla until smooth and lump-free. Slowly add powdered sugar and cream for 5min. Fold in Student-Made Fruit Spread and serve on your favorite cake, cupcakes, cookies. 

　PEACH-COCONUT CAKE

Beat eggs with oil, yogurt, and vanilla until smooth. Combine flours, sugar, baking powder, soda, and coconut. Mix into the egg mixture to form a batter. Turn about one-third of batter into greased 12-cup ring mold. Mix peaches (or fruit spread) with cinnamon and place half of the mixture on top of batter. Layer with another third of batter, then remaining peaches (or preserves). Top with remaining batter. Bake in 350° oven 40 to 50 minutes or until pick inserted in center comes out clean. (Fruit layers should remain moist.) Let cool 10 minutes in the pan, then invert and cool on a rack. Refrigerate cake, if any remains after the first day, to prevent browning of the fruit. Serve with a glaze of peach fruit spread and garnish with fresh raspberries, toasted coconut, and a dusting of powdered sugar.

Yield: 14 servings

Peach Smoothie

Ingredients:

1 md. Banana

1 peach pitted and sliced

6oz. plain Greek Yogurt 

1/2c. Student-Made Peach Fruit Spread 

1/2t. ground ginger

1/4c. orange juice or milk

1c. ice cubes

Instructions: 

Put all ingredients into a blender and mix well. Serve with a fresh mint and peach skewer. 

Peach Mustard

Ingredients:

3/4c. Dijon Mustard 

1T. Hot Sauce 

1t. liquid smoke

1/4c. Brown Sugar

1/4c. Apple Cider Vinegar 

1/2c. Student-Made Peach Fruit Spread

Instructions: 

Place ingredients in a saucepot, simmer over low heat for 5min. stirring constantly. Let cool, store in air-tight container and place in the refrigerator. Serve with grilled pork chops, salmon, poultry, sauteed green beans, and many more possibilities.