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

Ingredients:

3 cups fresh Concord grapes
1/2 to 1 cup granulated sugar, to taste
3 tablespoons all-purpose flour
1 tablespoon lemon juice
1 tablespoon butter, melted
Pastry for a 9-inch double-crust pie

Directions:
Wash and stem grapes. Remove skins by squeezing gently; reserve skins. Heat the grape pulp to the boiling point, stirring occasionally. Reduce heat and simmer 5 minutes, stirring, or until the seeds can be easily removed by pressing the pulp through a sieve. Discard the seeds. Mix reserved skins with strained pulp. Combine sugar and flour; stir into grape mixture. Stir in lemon juice and butter.

Place pastry for bottom crust in a 9-inch pie plate. Pour grape mixture into unbaked pastry. Position the pastry for top crust over filling. Seal and flute edges. Cut slits in top crust. (Tip: For a pretty appearance, brush top pastry with beaten egg and sprinkle with granulated sugar.)

Bake in a preheated 425-degree oven 10 minutes, then reduce oven temperature to 350 degrees and bake 30 minutes, or until pastry browns and filling bubbles.

Yield: 1 pie; 6 to 8 servings.

Make in a muffin pan. Wonderful for brunch! Delicious with Pirtle Raspberry Mead!

Makes: 6 mini or 12 hors d'oeuvres sized frittatas

Ingredients:
- 6 LG eggs
- 2 C heavy whipping cream
- Mix-ins, such as sliced mushrooms, bell peppers, cooked and chopped bacon etc.
- Grated cheese (about 1/3 C)

Instructions:
1) Preheat your oven to 350F and coat a 6-cup muffin pan with non-stick cooking spray. (For fun hors d'oeuvres size, use a mini muffin pan.)
2) Put a tablespoon or 2 of your mix-ins in each cup. A little goes a long way!
3) Top mix-ins with grated cheese, a little in each cup.
4) Distribute egg mixture evenly among the muffin cups.
5) Bake the frittatas until they are puffy and the edges are golden brown. About 20 mins for full-size muffin pan, 10 minutes for mini muffin pan.
6) If needed, run a butter knife around the edge of each frittata to loosen them before removing from the pan.

Adapted from a recipe from Family Fun Magazine

These deliciously earthy, flaky appetizers are perfect served with refreshing Pirtle Blueberry Wine!-

Makes: About 24 napoleons

Ingredients:
- 1/2 of a 17.3 oz package Puff Pastry sheets (I usually use Pepperidge Farm)
- 1 LG egg
- 1 TBSP water
- about 4 oz gorgonzola cheese, crumbled
- 1 3oz pkg cream cheese, softened
- 1/3 C walnuts, chopped
- 2 TBSP sun dried tomatoes, minced
- 1 TBSP fresh parsley, chopped (optional)
- cracked black pepper (to taste)

Instructions:
1) Heat the oven to 375F. Beat the egg and water in a small bowl with a fork or a whisk.
2) Unfold the pastry sheet onto a lightly floured surface. Roll the pastry sheet into a 12" square. Using a knife or pizza cutter, cut into 24 (3"X2") rectangles. Place the pastry rectangles onto a baking sheet. Brush with the egg mixture.
3) Bake for 10 mins or until golden brown. Remove the pastries from the sheet and let cool on a wire rack for 10 mins. Split pastries into 2 layers, making 48 in all (24 tops, 24 bottoms)
4) Using a stand or hand mixer combine the gorgonzola cheese, cream cheese, walnuts, tomatoes, and parsley, if desired. Season with black pepper. Add the softened cream cheese and mix until combined.
5) Spread about 1 TBSP onto each of the pastry bottom layer, and top with the pastry top layer.
6) When ready to serve, bake for about 5 minutes, or until filling is hot.

Adapted from a recipe from puffpastry.com