Salmon with Peach Jalapeno Glaze

Ingredients:

1/2 cup Student-Made Peach fruit spread
1/2 cup Student-Made Pepper jelly
1 Tablespoon lime juice - add salt and pepper to taste
Fresh Cilantro, chopped (Optional)
1 Tablespoon olive oil

Directions:

In mixing bowl, mix student-made peach fruit spread, student-made pepper jelly, lime juice, cilantro, and olive oil
Set 1/2 cup aside
Cut salmon into fillets
Place Salmon in the sauce to marinate in the refrigerator for 30 minutes
Lightly oil grill or pan
Grill salmon 5-7 minutes each side, cooking until fish is easily flaked with a fork
Serve with remaining sauce

Pumpkin Cranberry Muffins

Ingredients:

4 cups Edwards Mill Muffin & Sweet Bread Mix
3 eggs
1 cup Buttermilk
1/2 cup Student-Made Pumpkin Butter
6 tablespoons vegetable oil
1 1/2 teaspoon vanilla
3/4 cup dried cranberries
1/2 cup pumpkin seeds

Directions:

Preheat oven to 350 degrees Fahrenheit
Line or spray muffin pan (12) set aside
In a large bowl, put muffin mix and make a well
Add eggs, buttermilk, pumpkin butter, vegetable oil, and vanilla
Stir until combined
Fold in dried cranberries and pumpkin seeds
Fill muffin cups 2/3 full
Bake 15-18 minutes
Serve with Student-Made Pumpkin Butter 

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.

White Chocolate Raspberry Bread Pudding

Ingredients:

1 loaf Texas toast, cubed

2 1/2 c  Heavy cream

1 1/2 c milk

5     eggs

1 c  sugar

2 t   vanilla

1 jar  Student-Made Raspberry Fruit Spread (or your favorite flavor)

1-16 oz bag  white chocolate chips

Cream Cheese filling:

8 oz cream cheese

1/2 c sugar

1 egg

Cream until smooth.  Place in pastry bag without a tip.  Cut the end to have a 1/4" opening.

Preheat oven to 350.

Spray 9x13 baking pan.  Set aside.

In a large mixing bowl, whisk heavy cream, milk, eggs, sugar, and vanilla until well combined.  Gently toss in cubed bread. Let soak 10 minutes.  Spread half the mixture in greased baking dish.  Evenly spread the Student-Made Raspberry Fruit spread.  Evenly pipe the cream cheese filling over the fruit spread.  Sprinkle with white chocolate chips,  save a few for garnish.  Top with the remaining bread mixture.  Pour any remaining liquid on top of the pudding.  Cover with foil.  Bake 40 minutes.  Remove foil, bake an additional 1-15 minutes, or until lightly golden brown.  Serve warm with additional Student-Made Raspberry fruit spread.

Pumpkin Dessert Squares

Heat oven to 350 degrees. Mix biscuit mix, oats, 1/2 cup brown sugar and 1/4 cup margarine until crumbly. Press in rectangular pan, 13X9X2-in. Bake 10 minutes;cool slightly.

Beat pumpkin butter, milk, eggs, sugar, and salt; pour over baked layer. Bake 20 minutes. Mix pecans, 1/2 cup brown sugar and 2 tablespoons margarine until crumbly; sprinkle over filling. Bake until set, 15 to 20 minutes. Cool completely. Serve with sweetened whipped cream. 

Yield: 12 servings

Apple Butter Dumpling

Ingredients:

5  Granny Smith Apple, peeled and cored, halved

1 recipe Edwards Mill Biscuit Mix, unbaked

1-8 oz jar Student-Made Apple Butter

2 c sugar

2 c water

1/2 c unsalted butter

1 tsp cinnamon

Preheat oven to 350.

Grease 9 x 13 .

Roll biscuits, using 7" cutter.  Place apple halves in the center of each biscuit and wrap over the top of the apple.  Place in  9 x 13 pan, seam side down.  Heat water, sugar, butter, and cinnamon until butter melts.  Pour over biscuits.  Bake 45 minutes.  Baste every 15 minutes.  Serve with Student-Made Apple Butter.

A wide variety of flavors!

Slice your favorite French bread into 1" thick slices.  Heat skillet with 2 T unsalted butter, brown each slice of French bread.  Set aside.  

Pear and Blue Cheese Toast

Blue cheese crumbles

Pears sliced thinly

Student-Made Pear Honey Fruit Spread

Assemble:

Toasted French toast slice.  Sprinkle blue cheese crumbles, 3-4 slices pears and top with Student Made Honey Pear Fruit Spread.

Strawberry Almond Toast

Cream Cheese Spread

Sliced toasted almonds

Student-Made Strawberry Fruit Spread

Fresh thyme

Toasted French toast slice

Spread a thin layer of cream cheese spread on top of toasted French bread.  Top with a layer of Student Made Strawberry Fruit Spread, sprinkle with toasted almonds, and garnish with a sprig of fresh thyme.

Bacon and Cheese

Slice of smoked provolone cheese

Cooked bacon slices

Student-Made Pepper Jelly

Red Pepper flakes

Place a slice of smoked provolone cheese on top of toasted French bread. Melt slice, if desired.  Layer bacon slices, drizzle Student Made Pepper Jelly on top, and garnish with a few red pepper flakes.

2 lbs. sausage

2 T minced garlic

3 1/2 c shredded Monterey Jack cheese, divided

2 2/3 c milk

6 eggs

1 1/2 c Edwards Mill Biscuit Mix

3/4 tsp crushed red pepper

3/4 tsp oregano

3/4 tsp sage

3/4 tsp fennel

3/4 tsp rosemary

3/4 tsp marjoram

1/2 tsp sea salt

1/2 tsp black pepper

Preheat oven to 325.

Lightly grease 9 x 13 baking pan.

In a large skillet, cook sausage over medium heat until sausage is no longer pink. Drain grease.  Stir in 3 cups shredded cheese and minced garlic.  Spread into 9 x 13 pan.

In a medium bowl, add Edwards Mill Biscuit mix, spices, eggs, and milk.  Stir until well combined.  Evenly pour over sausage.  Bake 20-25 minutes.  Sprinkle remaining cheese on top, bake additional 2-5 minutes, or until melted.

Crust:

2 c graham crumbs

5 T  unsalted butter, melted

1/4 c sugar

Preheat oven to 350.

Mix until well combined.  Press firmly into greased 10" springform pan.  Bake 10 minutes.  

Filling:

4-8 oz. packages cream cheese softened

1-1/3 c sugar

1 c sour cream

1 T vanilla

4 eggs, slightly beaten

Reduce oven temperature to 300.

Cream cheese until smooth.  Scrape sides.  Add sugar and sour cream.  Cream well, scraping sides.  Add vanilla and eggs.  Mix well on low speed.  Pour into prepared graham crust.  Fill roasting pan with few inches of hot water and place a cheesecake pan in the center.  Bake 1 hour or until edges are set and center is slightly jiggly.  Turn oven off, leave cheesecake in a water bath for another hour, this will help prevent the cheesecake from cracking.

Remove cheesecake from oven, let cool completely.  Cover and refrigerate overnight. 

Serving, remove outer ring of pan.  Use a hot sharp knife for each cut.  

Serve with Student-Made Cherry Fruit Spread, whipped cream, and fresh mint.

Edwards Mill Malted Pancakes-follow recipe on bag.  Add an extra 1/4 cup milk. Set the pancakes aside.  Melt 1/4 cup butter.  In another bowl mix 1/2 cup sugar and 2 Tbsp cinnamon.  

Preheat oven to 350.

 Brush both sides of pancake with melted butter, sprinkle with cinnamon-sugar mixture.  Fold in half then half again.  Place each pancake into muffin cups.

Bake 13-15 minutes.

Serve warm with Student-Made Apple Butter, Student-Made Fruit Spread, or syrup.

Ingredients: 

3lbs. Chicken Wings

1 jar Student-Made Peach Fruit Spread

3T. Student-Made Pepper Jelly 

3/4c. Honey

2T. Soy Sauce

1t. grated, fresh Ginger

2 cloves Garlic, minced

3T. Apple Cider Vinegar

Instructions

Preheat oven to 450*F. Line the wings skin side up on baking pan, season with salt and pepper. Place pan in oven. While chicken is in the oven mix remaining ingredients in a bowl, set aside a 1/2c. of mixture. Using pastry brush, slather the wings with remaining sauce. Place back in oven and cook 15min. Flip the wings and cook another 15min. Remove from oven and toss with remaining sauce. Enjoy!