Peach Barbecue Chicken Pizza 

Ingredients:

Your favorite pizza dough

1/2lb chicken, cooked and shredded

1T. Olive Oil

Salt and Pepper to taste

8oz. fresh mozzarella, diced 1/2in. cubes

3oz. Goat cheese, crumbled

1 med. Peach, peeled and thinly sliced

1/2c. freshly grated Parmesan cheese

3T. fresh Basil, chopped

3/4c. your favorite Barbecue sauce mixed with 3/4c. of Student-Made Peach Fruit Spread

Instructions:

Preheat oven to 450*F,  assemble the pizza, brush the pizza dough with Olive Oil and season with salt and pepper. Apply a lite layer of peach barbecue sauce, add mozzarella and goat cheese. Evenly lay the chicken and peaches, sprinkle with Parmesan cheese. Bake for 15-20min. or until the top is golden brown. Top with fresh basil and serve, while hot. 

Ingredients:

(Waffles)

1 1/2c. Edwards Mill Wheat Pancake & Waffle Mix

1c. Milk

1 Egg

1t. Cinnamon

1t. Nutmeg

1T. Brown Sugar

2T. Vegetable Oil

(Topping)

Student-Made Peach Fruit Spread

1 Medium Peach, peeled and sliced. 

(Streusel Topping) 

 

1/4c. Quick Oats

3T. Flour

1 1/2T. Honey

3T. Unsalted Butter

1/2t. Cinnamon

dash of Nutmeg

 

Instructions:

In a saucepan combine all streusel ingredients, stir continuously until golden. Remove from heat and set aside. Make your waffles, Stack your waffles, and drizzle with Student-Made Peach Fruit Spread. Top with sliced fresh peaches, streusel topping, whipped cream, and maple syrup.  

Ingredients:

1 cup unsalted butter

1/2 - 8oz jar of Student-Made Fruit Spread 

5 cups powdered sugar, sifted

1/4 cup honey

1/2 teaspoon vanilla extract

Pinch of salt

Milk as needed for thinning the icing

 

Instructions:

In a mixing bowl, cream the butter, honey and vanilla until smooth and lump-free. Slowly add powdered sugar and cream for 5min. Fold in Student-Made Fruit Spread and serve on your favorite cake, cupcakes, cookies. 

　PEACH-COCONUT CAKE

 2 eggs, beaten

1/2 cup vegetable oil

1/2 pint plain yogurt

1 teaspoon vanilla

1 cup whole wheat flour 

1 cup all-purpose flour

1/2 cup sugar

1 teaspoon baking powder

1 teaspoon baking soda

1 cup flaked coconut

1-1/2 cups fresh peaches, sliced or (try our Student-Made Peach Fruit Spread) as shown in the photo.

1 tablespoon cinnamon

Beat eggs with oil, yogurt, and vanilla until smooth. Combine flours, sugar, baking powder, soda, and coconut. Mix into the egg mixture to form a batter. Turn about one-third of batter into greased 12-cup ring mold. Mix peaches (or fruit spread) with cinnamon and place half of the mixture on top of batter. Layer with another third of batter, then remaining peaches (or preserves). Top with remaining batter. Bake in 350° oven 40 to 50 minutes or until pick inserted in center comes out clean. (Fruit layers should remain moist.) Let cool 10 minutes in the pan, then invert and cool on a rack. Refrigerate cake, if any remains after the first day, to prevent browning of the fruit. Serve with a glaze of peach fruit spread and garnish with fresh raspberries, toasted coconut, and a dusting of powdered sugar.

Yield: 14 servings

Peach Smoothie

Ingredients:

1 md. Banana

1 peach pitted and sliced

6oz. plain Greek Yogurt 

1/2c. Student-Made Peach Fruit Spread 

1/2t. ground ginger

1/4c. orange juice or milk

1c. ice cubes

 

Instructions: 

Put all ingredients into a blender and mix well. Serve with a fresh mint and peach skewer. 

Peach Mustard

Ingredients:

3/4c. Dijon Mustard 

1T. Hot Sauce 

1t. liquid smoke

1/4c. Brown Sugar

1/4c. Apple Cider Vinegar 

1/2c. Student-Made Peach Fruit Spread

 

Instructions: 

Place ingredients in a saucepot, simmer over low heat for 5min. stirring constantly. Let cool, store in air-tight container and place in the refrigerator. Serve with grilled pork chops, salmon, poultry, sauteed green beans, and many more possibilities. 

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.

Let us Celebrate chefs, cooks, home cooks, bakers, and anyone else who is involved in the process of preparing and serving meals. Take a moment to try our Student-Made Products in a unique and creative way. We want to hear how you have created a winning dish for family and friends to enjoy. Share your recipes in the comments below. 

Cool off the hot summer days with a fresh scoop of ice cream topped with your favorite Student-Made Fruit Spread and homemade chocolate ganache. 

 

Ingredients:

1 1/2 c. heavy cream

8 oz. semi-sweet chocolate, chopped

Scald heavy cream, remove from heat. Whisk in chocolate, stir until smooth.

 

 

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.