July is National Grilling month and at College of the Ozarks we have developed the perfect Barbecue Sauce to compliment all your favorite grilling meats. Using Student-Made Fruit Spreads add to our base recipe to suit your taste buds. 

Ingredients:

1/2 c. Student-Made Fruit Spreads (recommended cherry) 

1 c. Ketchup

1/2 c. Apple Cider Vinegar

2 Tbsp. Worcestershire Sauce

1/2 c. Honey

1/2 c. Brown Sugar

1/4 tsp. Sea Salt

1/4 tsp. Red Pepper Flakes

Process:

Combine all ingredients. Bring to a boil, reduce to simmer for 15 minutes. Remove from heat, let cool, store in an airtight container up to 2 weeks in the refrigerator. 

 PREP: 15 min. COOK: 12-15 min. SERVING: 8

Ingredients
2 c. Student-Made Scone mix
½ c. cold unsalted butter
1 c. heavy cream
Pint Strawberries, sliced
½ c. Student-Made Strawberry Fruit Spread
Raw sugar for sprinkling
¼ c. granulated sugar

Method
1. Preheat oven to 375°F. Line a baking sheet with parchment paper and set it aside
2. Place scone mix in a mixing bowl. Cut in butter with a pastry cutter or fork until
it resembles small, coarse crumbs. Add heavy cream and stir until just combined.
Form dough into a ball on a floured surface. Pat out to ½” thickness.
Using a round biscuit cutter, cut out and place on prepared baking sheet.
Sprinkle with raw sugar and bake for about 15 minutes or until golden brown.
3. Put sliced strawberries in a bowl with the sugar and the fruit spread and mix
until well blended. Add about 3-5 Tbsp. of water to make a syrup.
Spoon over shortcakes.

Ingredients:

2lb- Sweet Onions

2-Eggs

1c. buttermilk

2c. flour

1c. Edwards Mill Yellow Cornmeal 

1 1/2tsp. sea salt

1/2tsp. black pepper

oil for frying (or use air fryer)

Process: 

Cut onions to 1/2" thick slices set aside. Whisk eggs and buttermilk in a small bowl. In another bowl combine dry ingredients and stir. Dip rings into the egg mixture, then coat with flour mixture and then repeat the process. Fry in hot oil for 1 to 1 1/2 minutes on each side or until golden brown. Drain on a paper towel and enjoy with Student-Made Pepper Jelly. 

A new twist on a traditional favorite, this version of corn on the cob will leave everyone coming back for more. 

Ingredients: 

6- Fresh ears of Corn 

1-Jar of Student-Made Pepper Jelly 

Process:

Trim the silk from the top of each ear to prevent it from catching fire. Peel away the first layer of husks. Remove the stalk at the end of each ear of corn. place corn on the grill, cover, and grill for 5 minutes. Uncover, turn the corn and cook for 5 minutes more. Repeat turning in 5 min. intervals totaling 15-20 minutes. Remove corn and cool slightly, peel away the remainder of husks and remove remaining silks. Brush with Student-Made Pepper Jelly, place corn back on the grill to caramelize for 4-5 minutes.  Once done sprinkle with red pepper flakes to give it a little more heat!