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

 

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.

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.

 

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.

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.

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.

As we enter August, we celebrate the peach. This golden flesh fruit is acidic, yet sweet, which makes it a versatile flavor component for recipes ranging from sauces to pies. Join us through the month of August as we honor this soft, ripened treasure.