Scuppernong Ice Cream

2 C chilled scuppernong juice

1/2 C lemon juice

1 qt light cream

3 C sugar

2 C whipping cream

Combine sugar, whipping cream and light cream in a large mixing bowl; beat on medium speed of electric mixer for 1 minute or until sugar dissolves.  Add juices and beat well.  Pour mixture into 1-gallon size freezer can.  Freeze according to manufacturer's directions.

NC Muscadine Grape Association

www.ncmuscadine.org

Mulled Muscadine Cider

1 qt muscadine grape juice

(try substituting muscadine wine)

2 (4-inch) sticks cinnamon

dash of ground allspice

1 lemon, sliced

1 orange, sliced

Combine all ingredients in a saucepan.  Bring to a boil; reduce heat, and simmer 5 minutes.  Serve warm.  Yield 8 half-cup servings.

NC Muscadine Grape Association

www.ncmuscadine.org

NC Grape Hull Pie

5 1/2 C muscadine grapes, rinsed                               

1 T grated orange rind                                 

1 C sugar

1 1/2 T lemon juice (substitute muscadine wine)                                                           

2-crust pastry                                                  

1/4 C flour

2 T margarine/butter

Separate pulp from skins.  Set skins aside.  Boil pulp until seeds loosen, then press through a sieve to separate pulp from seeds.  Cook pulp with skins until tender.  Then add sugar, flour, lemon, juice, and orange rind.  Mix well.  Put in pastry-lined 9-inch pie plate.  Top with butter.  Add top pastry. Seal edges and slit top.  Bake at 400 degrees about 40 minutes.

NC Muscadine Grape Association

www.ncmuscadine.org

NC Muscadine "Dump Cake"

1/2 stick magarine/butter                         1/2 C milk                               1/2 C sugar

1 C prepared NC Muscadines                                                                       1/4 C self-rising flour

To prepare muscadines, remove pulp; cook pulp until seeds loosen, then press through sieve to remove seeds  Add pulp to skins and cook until tender.  Add sugar to taste, some grated lemon peel and a  sprinkle of apple pie spice.

Melt butter in glass pie plate.  Mix flour, sugar and ilk in another bowl.  Pour flour mixture over butter.  Carefully pour prepared muscadines over the top.  Bake at 350 degrees for 30 minutes.  Do not open oven until baking time is up.  Cake should be brown on top.  Yield 8 servings

NC Department of Agriculture & Consumer Services

www.ncmuscadine.org

Wine Jelly

Follow the directions on the box of pectin, using wine of your choice.

Charlestowne Red and Vanilla Ice Cream !

When visiting my Daddy in N.C. from Oregon, in the evening, we enjoyed sitting around the table eating vanilla ice cream with Charlestown Red over the top.  mmmmmm...it gave a slight chocolate flavor, amazing and so good!

Charlestowne Red Chocolate Cake

1 Box Duncan Hines Chocolate Cake Mix

Substitute 1/2 Charlestowne Wine for liquid

Follow directions on box...

The cake comes out so moist with just a hint of Charlestown to add to its flavor.