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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.

Cornmeal Dog Biscuits

Cornmeal Dog Biscuits

Our 4 legged canines love to be pampered too!

Dog Biscuits

2 c wheat flour

1/2 c Edwards Mill yellow cornmeal

1/2 c bacon greased, cooled

5 T vegetable oil

1/4 c water (may increase up in 1/4 c increments up to 1 cup)

Preheat oven to 350.  Line cookie pan with parchment.  Set aside.

In mixing bowl, mix wheat flour, Edwards Mill cornmeal, bacon grease, oil, and 1/4 c water.  Add more water if needed.

Roll dough onto floured (floured with cornmeal) to 1/4" thickness.  Cut with dog bone cookie cutter.  Place on parchment lined cookie sheet.  Bake 25-35 minutes or until golden and crispy.

Cool completely before serving.

Makes approximately 12 biscuits

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Sweet Potato Grits

Sweet Potato Grits

Sweet Potato Grits

1 pound sweet potatoes, cooked and scooped out of skin

2 c  water

2 c milk

1 t sea salt

1 c Edwards Mill Grits

2 T unsalted butter

1/4 t cinnamon, ground

dash nutmeg, ground

1 c milk

In sauce pot, mix water, 2 c milk and salt.  Bring to boil.  Stir in Edwards Mill Grits.  Bring back to boil.  Reduce heat, cover and cook 25-30  minutes.

Meanwhile,  puree cooked sweet potatoes with 1 c milk.

When grits are done, stir in sweet potato puree, spices and butter.  

Serve warm.

*For a savory twist:

Omit cinnamon and nutmeg and stir in 1 c grated Gruyere cheese, 1 minced garlic clove, and 1 t onion powder.


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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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Gluten Free Cheddar Grits

Gluten Free Cheddar Grits

Cheddar Grits

2 T shallots, chopped

2 T garlic, minced

2 T butter

1 c milk

1 3/4 c water

1 t sea salt

1 c Edwards Mill Grits

1 c milk

1/2 c shredded cheddar cheese

bacon crumbles, cooked

In a skillet, melt butter and sauté shallots and garlic until translucent.

In saucepot, bring 1 c milk, water, and salt to boil.  Add Edwards Mill grits.  Bring back to boil, reduce heat.  Cook covered, 15 minutes, stirring frequently.

Stir in an additional 1 c milk.  Cook until almost all the moisture is gone.  Stir in shredded cheddar cheese.

Serve immediately.

Garnish with cooked bacon crumbles.

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Lemon Chess Pie

Lemon Chess Pie

Lemon Chess Pie featuring Cornmeal


Cornmeal crust

1 cup flour
1/2 cup Edwards Mill Yellow Cornmeal
3 Tablespoon sugar
1/2 teaspoon sea salt
1/2 cup cold unsalted butter
1 egg

Lemon Chess filling

2 1/4 cup sugar, divided
1/2 cup unsalted butter, softened 
1/2 teaspoon sea salt
1/2 cup milk
2 Tablespoon flour
1 Tablespoon Edwards Mill Yellow Cornmeal
1 teaspoon vanilla
1 Tablespoon lemon zest
4 eggs


Cornmeal Crust

Combine flour, cornmeal, sugar, and sea salt
Cut and add unsalted butter and egg
Mix until it comes together
Shape into disk
Wrap in plastic 
Refrigerate 20 minutes
Press into greased 9 inch pie plate

Lemon Chess Filling

Cream Butter and 1 cup sugar to just combined
Add eggs and 3/4 cup sugar and vanilla
In another bowl, whisk flour, cornmeal, lemon zest, and remaining sugar and milk until smooth
Add mixture to egg mixture
Cover and refrigerate at least 2 hours

Preheat oven to 350 degrees Fahrenheit
Stir filling and pour into unbaked pie crust
Place pie dish on a cookie sheet
Bake 25 minutes 
Wrap edges with foil and bake additional 25-30 minutes

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Caramel Apple Scones

Caramel Apple Scones

Caramel Apple Scones


2 1/3 cup Edwards Mill Scone Mix
1/2 cup caramel bits baking chips
1/2 cup butter, cold & cubed 
3/4 cup heavy cream
1/4 cup Student-Made Apple Butter


in mixing bowl, add Scone mix and cold butter
Cut in and mix until it resembles small peas
Mix in heavy cream and Apple Butter and caramel chips 
Knead until just blended, press dough into 8-inch circle 
Cut into 8 wedges, separate and place on a sheet pan
Freeze for 20 minutes
Preheat oven to 350 degrees Fahrenheit
Bake scones 15-20 minutes or until slightly golden on edges

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Scone Mix Biscotti

Scone Mix Biscotti

3 cups. Student-Made scone mix

3 eggs

1/2c. butter

Preheat oven to 350 F. Place mix into a bowl and add eggs and butter. Mix until it forms a stiff dough. Roll into 2in. diameter log. Bake on parchment-covered baking sheet for 25-30 min. or until firm to touch. Remove from oven, let cool 15-20 min. Using a serrated knife, slice on a bias 1/2in. thick. Lay flat on cookie sheet. Bake 350 F for 7-10 min. or until firm and golden. Enjoy with coffee, tea, or hot chocolate. To change up the flavor add chocolate chips, dried cranberries, or add pumpkin pie spice. 

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Cornbread Stuffing

Cornbread Stuffing

Cornbread Stuffing


1 batch Edwards Mill Cornbread, cubed and dried, made ahead
1 loaf Texas toast, cubed and oven-dried
2 cups celery, chopped
1 onion, chopped
7 cup chicken stock or vegetable stock - salt and pepper to taste
5 eggs
1 teaspoon sage
1 teaspoon poultry seasoning
3 cloves garlic, minced


Preheat oven to 350 degrees Fahrenheit 
Spray shallow baking dish - set aside
In a skillet, saute celery and onion until translucent
In a large bowl, add the stock, sauteed vegetables, salt and pepper, eggs, seasonings, and garlic
Gently toss in cornbread and Texas toast
Pour in a baking dish
Bake 45 minutes or until cooked through
Serve with turkey

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Cornmeal Cookies

Cornmeal Cookies

Cornmeal Cookies utilizing our Student-Made Yellow Cornmeal.
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