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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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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.

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.

 

 

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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.

Filling:

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

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

 

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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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Fruit Spread Shortbread cookies

Fruit Spread Shortbread cookies

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.

 

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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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