8- 10 slices Brioche bread

4 eggs

1 c vanilla coffee creamer

Whisk eggs and creamer.  Let the bread soak 30 seconds on each side. Heat skillet, add 2 T butter and cook until golden brown, flip and cook another side until golden. Set aside.

Topping:

8 ounces cream cheese 

1/4 c vanilla creamer

1/4 c Student~Made fruit spread 

Cream cheese until smooth.  Add vanilla creamer and Student~Made fruit spread.  Place on a piece of French toast on a plate, a small scoop of cream cheese mixture then place another slice of French toast on top of the cream cheese mixture.  Spoon additional Student~Made blueberry lemon fruit spread on top.

Garnish with fresh fruit. Dust with powdered sugar, serve.

Ingredients:

1 1/2 c butter, softened
2 c white sugar
4 eggs
1 teaspoon vanilla extract
5 c all-purpose flour
2 teaspoons baking powder
1 teaspoons salt
Student-Made Red Raspberry Fruit Spread
Powder Sugar

Directions:

In a large bowl, cream together butter and sugar until smooth
Beat in eggs and vanilla
Stir in flour, baking powder, salt
Cover and chill dough for appr. 1 hour (or overnight)

Preheat oven to 400 degrees F
Roll out dough on a floured surface to 1/4 to 1/2 inch thick
Cut into any shape (for a result, as shown above, cut out a 'window' in every other cookie to create a sweet cookie sandwich)
Place cookies 1 inch apart on greased cookie sheets
Bake 6 to 8 minutes
Cool completely

Add Student Made Red Raspberry Fruit Spread and a dusting of powder sugar for a delicious dessert!

Breakfast:

Greek yogurt

Student-Made Cherry fruit spread

Student-Made Roasted Nut Granola 

 fresh fruit

In a large glass cup place a layer of Greek yogurt, fruit spread, granola and fresh fruit.  Repeat the layers until the parfait glass is full.

Dessert:

Graham crumbs

1 package instant white chocolate pudding

2 c milk

1/2 c Student-Made Pumpkin butter

1-8 ounce tub of cool whip

Whipped topping:

1 c heavy cream

3 T powdered sugar

1 t vanilla

In a small bowl, whisk the milk and pudding.  When blended, whisk in Student-Made pumpkin butter. Fold in  8 ounces cool whip.

In parfait glasses, layer of graham crumbs, layer of pumpkin pudding, layer of whipped cream.  Repeat layers until the parfait glasses are full.

Garnish with whipped cream and cinnamon.

Lemon Chess Pie featuring Cornmeal

Ingredients:

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

Directions:

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

Caramel Apple Scones

Ingredients:

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

Directions:

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

With cool, crisp days this cider will surely be a fan favorite.

 1-16oz jar of student-made apple butter

  1 ½ cups of apple juice

  2 cups of orange juice

Mix all into a saucepan and bring to a simmer, stirring consistently 5-7min. Once combined, you can strain through a sieve for a non-pulp texture.  Serve and enjoy! Makes roughly 12-14 servings depending on size of mug.

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. 

3 cups student-made scone mix

1/2 c. unsalted butter softened

1 1/3 c. heavy cream

2 eggs

1 c. chocolate chips

preheat oven to 350 F. Place mix in a bowl add butter, mix until crumbly. Add cream and eggs, mix well. Stir in chocolate chips. Scoop onto a parchment-lined sheet pan in 1in balls,  1in. apart. Bake 7-9 minutes.  Just until edges are a golden brown. Enjoy! 

Cornbread Stuffing

Ingredients:

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

Directions:

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

Apple Butter Pie Bars

Ingredients:

1 cup unsalted butter, softened

3 c flour

3/4 c sugar

1/4 t sea salt

2 t cinnamon

dash nutmeg

Preheat oven to 350.  Grease 9 x 13 pan.

Mix all ingredients until it becomes crumbly.  Press half into prepared pan.  Bake 10 minutes.

1 1/2 c  Student Made Apple Butter

1/2 c toasted pecans, chopped

Spread Student Made Apple Butter on the crust.  Sprinkle toasted pecans on top.  Evenly sprinkle the remaining topping on nuts.  Bake an additional 20-25 minutes.

Cool. Cut into squares.

Pumpkin Butter Brownies

1 c. unsalted butter

1 1/2c. light brown sugar

1 tsp. of cinnamon

1/2 tsp. cloves

1/4 tsp. nutmeg

2 tsp. vanilla

1 tsp. sea salt

1 tsp. baking powder

1 egg

1 c. student-made pumpkin butter

2 1/4 c. flour

2 c. white chocolate chips

In medium saucepan melt butter, bring to boil. Once it boils, continue to cook until deep amber color. Turn off heat, let cool 20 minutes. Preheat oven to 350 F spray 9X13 baking pan. Set aside. 

In large mixing bowl combine cooled butter and sugar. Add spices, vanilla, salt, baking powder, egg, student-made pumpkin butter, and flour. Stir until just combined. Fold in chocolate chips and spread evenly into baking pan. Bake 30 minutes. Do not over bake. Enjoy while gooey! 

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