Winery: St. James Winery

Ingredients:
1 cup Blackberry wine
½ cup chopped pecans
1 (2 layer) box white cake mix
1 3-oz box berry flavored gelatin
½ cup vegetable oil
4 eggs


Glaze Ingredients:
½ cup St. James Winery Blackberry Wine
1 cup powdered sugar
½ cup (1 stick butter)

Directions:
Preheat oven to 375 degrees.

Grease and flour a bundt pan. Sprinkle pecans in the bottom. In a large bowl, stir together cake mix and gelatin. Add eggs, oil, and 1 cup of wine; blend thoroughly. Pour the batter into the prepared pan.

Bake 50-60 minutes until cake tests done. Remove from oven; turn out onto wire rack to cool.

Meanwhile, combine the powdered sugar, butter and ½ cup wine in a saucepan; bring to a boil. Remove from heat.

Pour ½ the mixture over the warm cake; let set for 30 minutes. Pour remaining glaze, which will have thickened somewhat, over cake.

Winery: Fahrmeier Family Vineyards

Ingredients:
Crust:
1-1/2 cup Crisco (vegetable Shortening)
3 cups All-purpose Flour
1/2 cup crushed peanuts
1 whole Egg
5 T Cold Water
1 T White Vinegar
1 t Salt

Pie Filling:
5 to 6 cups Concord (or any dark purple skinned) grapes, rinsed
3/4 cup sugar
4 1/2 to 5 t cornstarch
1 T Lemon juice
2 T butter

Peanut Butter Whipped Cream:
1 cup heavy whipping cream
1 T creamy peanut butter
1 T powdered sugar
1/2 t vanilla

Directions:
Crust:
In a large bowl, with a pastry cutter, gradually work the Crisco into the flour for about 3 or 4 minutes until it resembles a coarse meal. With a food processor, crush peanuts until they are a coarse mixture. Add to Crisco and flour mixture. Combine. In a small bowl, beat the egg with a fork and then pour it into the flour/shortening mixture. Add 5 tablespoons of cold water, 1 tablespoon of white vinegar and 1 teaspoon of salt. Stir together gently until all of the ingredients are incorporated. Recipe is enough for 3 pie crusts.

Pie Filling:
Preheat oven to 375 degrees. Remove skins from grapes by pinching the ends of each grape, reserving both the pulp and skins separately. Place pulp in a saucepan; bring to a boil. Cook until the seeds separate from the pulp and the pulp breaks down, about 6 minutes. Strain mixture through a sieve into the bowl with the reserved skins; discard solids. Add in cornstarch and lemon juice. Return to pot and boil until mixture coats the back of a spoon. Remove from heat. Add butter. Pour into prepared pie shell. Bake for 30-45 minutes until set. Let cool completely. Top with peanut butter whipped cream and serve.

Peanut Butter Whipped Cream:
Combine the peanut butter and cream: add in all of the ingredients together and, with a hand or stand mixer fitted with a whisk attachment, whip on medium low speed for about a minute. Once the peanut butter has broken up, increase the speed to medium high. Whip until the cream holds medium stiff peaks.

Ingredients:
1 ½ cups St. James Friendship School Red (semi-dry red wine)
1 T cinnamon
1 tsp. Allspice
½ tsp. nutmeg
½ cup sugar
¼ tsp. red coloring (gel)
2 pears (fresh)
cheesecloth

Directions:
Place cinnamon, Allspice, nutmeg into cheesecloth – tie into a bag. Place spice bag, wine, food coloring and sugar into a pan (large enough to hold the pears). Peel pears leaving stems on. Stand pears upright in pan – cover – simmer about 20 minutes until tender. After pears are tender and nice color of red, lift out of pan and set aside to cool. Boil juices until it reduces to ¾ cup. Let it cool. Cut one inch off top of pear – remove core – scoop out pear bottom. Add pear scooping to juice – blend until smooth. Pour mixture into a container and place in freezer. Stir a couple of times while in freezer. Place pears in freezer to cool (2-4 hours). Once sherbet freezes (4 hours overnight), scoop into pears, replace top of pears. Serves 2.

Winery: Jowler Creek Vineyard and Winery

Ingredients:
6 oz. water

4 oz. sugar

2 cups mashed frozen strawberries

10-12 oz. Jowler Creek Critter Cuvee (semi-sweet white wine)

Directions:
Combine water, strawberries, and sugar in a saucepan and cook over low heat. When the sugar is dissolved, add the wine and remove from the heat. Cool the mixture in the refrigerator and freeze in an ice cream machine according to manufacturer’s instructions. If you don't have an ice cream maker pour chilled mixture into a plastic storage container and place in the freezer until completely frozen and scrape with a fork before serving. Top it with your favorite Missouri sparkling wine.

Winery: Jowler Creek Vineyard and Winery

Ingredients:
1 large bag of Double Stuff Oreos
1 8 oz. package of cream cheese
1 20 oz. package of almond bark
Splash of Jowler Creek Nort (dessert wine)

Directions:
Crush package of Double Stuff Oreos in food processor until finely chopped.

Mix box of cream cheese and crushed Oreos in mixer until just mixed Add a splash of Jowler Creek Nort wine.

Roll Oreo/cream cheese mixture into 1” balls.

Line baking sheet with wax paper, place balls onto sheet and let set in fridge for one hour.

Melt almond bark according to directions on package and dip balls into the melt.

Place coated balls back in refrigerator and let sit for at least one hour before serving.

Winery: Jowler Creek Vineyard and Winery

Ingredients:
1 tube ready-to-bake sugar cookie dough
1 8 oz. package of cream cheese
¾ cup sugar
Sliced fresh kiwi, strawberry, blueberries, or fruit of your choice
Splash of Jowler Creek Traminette wine

Directions:
Roll out cookie dough, cut out cookies and bake according to directions on package. Blend cream cheese, sugar, and Traminette wine together in mixer. Spread cream cheese mixture topping on each cooled cookie. Garnish with slices of kiwi, strawberries, and blueberries Keep in refrigerator until serving.

Winery: Sainte Genevieve Winery

Ingredients:
1 angel food cake (or two 9x5 pound cakes) in 1 inch pieces
2 - 3 oz. boxes blackberry flavored gelatin
1 cup boiling water
1 cup Sainte Genevieve Blackberry Wine
4 cups frozen blackberries, thawed
24 oz. plain or vanilla flavored yogurt
whipping cream

Directions:
In bowl, mix together gelatin and boiling water stirring until gelatin dissolves. Add wine and chill until thickened - about 30 minutes. Add thawed blackberries. In 3 qt. trifle bowl, layer half the angel food cake, half the blackberry mixture and half the yogurt. Repeat layers. Chill for at least 2 hours before serving with whipped cream.

Winery: Sainte Genevieve Winery

Ingredients:
Brownie:
1 box (19.5 oz.) brownie mix
2 eggs
1/2 cup oil
1/4 cup Sainte Genevieve Cherry Wine
1/4 cup diced maraschino cherries

Icing:
1/2 cup sliced almonds (optional)
1/4 cup diced marachino cherries
About 2 cups powdered sugar
2 tbsp. Sainte Genevieve Cherry Wine

Directions:
Mix brownie ingredients together until moistened. Place in greased 9x9 pan and bake at 350° for 35 minutes. Cool. Mix icing ingredients together until sugar dissolves and spread evenly over brownies.

Ingredients:
Cake:
2 ¼ cups cake flour
1 ½ cups white sugar
3 tsp. baking powder
1 tsp. salt
½ cup butter flavored Crisco
½ cup milk
½ cup Jowler Creek Vignoles wine (semi-sweet white wine)
1 ½ tsp. vanilla
2 eggs

Glaze:
1 cup apricot jelly
½ cup Jowler Creek Vignoles wine (semi-sweet white wine)
6 T. honey
1 tsp. corn starch

Fresh Fruit:
strawberries, nectarines, kiwi, blueberries, raspberries

Directions:
Cake:
Heat oven to 350°F. Grease and flour a 12-inch round cake pan. Measure all cake ingredients into large mixing bowl. Blend ½ minute on low speed; stir often. Beat 3 minutes at high speed; scrape bowl occasionally. Pour into prepared pan. Bake 30 minutes until wood pick comes out clean. Cool on rack.

Glaze:
Melt jelly in a small saucepan over low heat. Stir in remaining ingredients until smooth. Heat on low until mixture thickens. Cool. Arrange fruit on top of cake and pour glaze to completely coat fruit. Serves 8.

Ingredients:
Cupcakes:
1 ½ cups of flour
1 ½ tsp. baking powder
¼ tsp. salt
1 cup sugar
½ cup vegetable oil
2 eggs
½ T. strawberry flavored extract
1/3 cup red wine
1/3 cup cold milk
red food coloring

Cream Cheese Frosting:
½ cup butter, room temperature
pinch salt
4 oz. cream cheese
2 ¼ cup powdered sugar

Directions:
Preheat oven to 350°. Place liners in cupcake tin. Whisk together flour, baking powder, and salt and set aside. In a large bowl, whisk together sugar, oil and eggs until smooth. Add in the extract and whisk to combine. Add in the dry ingredients alternating with the wet, adding 1/3 of the dry, then the milk, 1/3 of the dry then the wine, and then the rest of the dry. Mix just to combine with each addition. If desired, whisk in food coloring until uniform. The batter will be runny.

Portion the batter into the cupcake liners and bake for 20-25 minutes, or until a toothpick comes out clean. Let cool in pan for a couple of minutes, and then remove to a cooling rack until room temperature. Top with cream cheese frosting.

Frosting:
In an electric mixer with the paddle attachment, beat the butter and salt until fluffy. Add the cream cheese and beat to combine. Add in the powdered sugar a little at a time until it is all combined, and then beat until it is the consistency you like. If you would like a thicker and sweeter icing, add more sugar. Once frosted, keep the cupcakes stored in the refrigerator until ready to serve. Yield: 12 cupcakes