Blackberry Cake
1 box Duncan Hines white cake mix
1/2 C Crisco oil
1/2 C chopped pecans
1 small blackberry Jello
4 eggs
1/2 C blackberry wine
GLAZE:
1/2 C butter
1/2 box powder sugar
1/2 C blackberry wine
Put chopped nuts in the bottom of tube pan, well greased & floured. Mix
ingredients well. Pour in pan. Bake on top shelf at 325 for 45-50 mine.
Glaze: Melt butter, mix in wine & sugar.
When cake is done, pour ½ of this glaze over it. Punch holes in cake.
Let sit for about 20 min. Remove cake from pan. Pour balance of glaze over it.
ENJOY!!
Click the link below to download this recipe in Microsoft
Word format.
Sangrias
Rose Sangria using Rosemary Rose
1 bottle (750 ml) Rosemary
Rose
1/4 C brandy
2 T raspberry liqueur
1-1/2 C raspberries
1-1/2 C quartered strawberries
1
sliced lemon
1-1/2 C seltzer
Red
Sangria using Nouveau
1 bottle (750 ml) Nouveau
1/4 C brandy
1/4 C orange liqueur
2 sliced oranges
1 sliced green apple
1-1/2 C seltzer
White Sangria using Artesian White
1 bottle Artseian White
1 cup light or spiced rum
2-3 cups orange or pinapple juice
1-1/2 cups sliced or chopped peaches (or fruit in season, apples, strawberries)
1
halved and sliced orange
Mix all together. Chill.
Service in glasses with garnish of orange slice and mint leaves
sent to us by Kathy Hatfield
Appetizer using Old Brick Red II
1 bag of fresh cranberries
3/4 cup sugar
3/4 cup Ardon Creek Old Brick Red II wine
1/4
cup Mrs Renfros hot jalapeno sauce
Cook cranberries,
sugar and wine in a saucepan on medium heat until cranberries "pop". This will take about 15 minutes.
Continue to stir while they cook. After the cranberries have popped, add the jalapeno sauce. Stir in and then
let cool.
Cool completely in the refrigerator.
To serve, place an 8 oz black of cream cheese on plate and add cranberry suace to top. Serve with crackers and bread.
Option: good over warm brie also.
Option:
omit jalapeno sauce and serve over turkey, pork or chicken.
sent to us by Sara Garvin, daughter of our operations
manager and a part-time employee
