Blueberry Snow
Ingredients
1 - 8 ounce package cream cheese
1/2 cup milk
1/4 cup sugar
1 small tub of Cool Whip
Angel food cake
1 cup sweet blackberry wine
1 can blueberry pie filling
Directions:
1. Mix cream cheese milk and sugar together.
2. Fold in cool whip.
3. Break up angel food cake in 9 x 13 inch pan.
4. Spread part of the mixture onto the the cake cubes. Then spread blueberries, then mixture again. Refridgerate and serve cold.
Blackberry Wine Cake
Ingredients
Cake:
Solid vegetable shortening for greasing the pan
All-purpose flour, for dusting the pan
1/2 cup finely chopped pecans
1 package(18.25 oz.) plain white cake mix
1 package(3 ounces) blackberry, black raspberry or black cherry gelatin
1 cup sweet blackberry wine
1/2 cup vegetable oil
4 large eggs
Glaze:
1 cup confectioners' sugar, sifted
1/2 cup blackberry wine
8 tablespoons(1 stick) butter, melted
Directions:
1. Place a rack in the center of the oven and preheat the oven to 325 degrees Fahrenheit.
2. Lightly grease a 10 inch tube pan or bundt pan with vegetable shortening, then dust it with flour. Shake out excess flour. Sprinkle the pecans evenly over the bottom of the pan. Set the pan aside.
3. Place the cake mix, gelatin, blackberry wine, oil and eggs in a large mixing bowl. Beat with an electric mixer on low speed until just combined, 30 seconds. Stop the machine and scrape down the side of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping down the side again if nessecary. The batter should be thick and well blended. Pour the batter into the prepared pan, smoothing the top with a rubber spatula.
4. Bake the cake until it is light brown and springs back when lightly pressed with a finger, 43 to 48 minutes.
5. Meanwhile, prepare the glaze: Place the confectioners' sugar, blackberry wine, and butter in a small bowl and whisk to combine. Set the glaze aside.
6. Remove the pan from the oven and place it on a wire rack. Immediately pour half of the glaze over the cake while it is still in the pan. The top of the cake will look quite wet. Let the cake rest in the pan for 20 to 25 minutes so the glaze is absorbed by the cake. Run a long, sharp knife around the edge of the cake, give the pan a gentle shake, and invert it again onto a serving plate so that the cake is right side up. Pour the remaining glaze over the cake so that it drizzles down the sides,then slice and serve with parched pecans and blackberry wines.
Serves 12
Store this cake, covered in plastic wrap or in cake server, at room temperature for up to one week. Or, you can freeze it, wrapped in aluminum foil, for up to 6 months. Thaw the cake overnight in the refridgerator before serving.
Jalepeno Chili
Ingredients
1 lb sweet Italian sausage cut into 1 in lengths
1/4 cup olive oil
2 cups chopped onions
6 cloves minced garlic
2 lbs ground beef chuck
2 green bell peppers, chopped
2 red bell peppers, chopped
6 fresh jalapeno peppers
3 35-oz Italian plum tomatoes
1 cup jalapeno wine
1 cup chopped fresh parsley
2 tbsp tomato paste
6 tbsp best quality chili pepper
3 tbsp ground cumin
2 tbsp dried oregan
1 tbsp dried basil
2 tbsp salt
2 lbs ripe plum tomatoes, quartered
sour cream
sliced scallions
grated cheese
Directions:
1. Place a large, heavy skillet over medium heat, and cook sausages until brown. Remove and drain sausages.
2. Heat oil in skillet, add onions, and cook garlic for five minutes until it's just about wilted. Raise the heat to medium, cook ground chuck. Add drained sausages bell peppers and onions to pot.
3. Cook for about 10 minutes.
4. Remove skillet from stove. Add drained tomatoes, wine, parsley, tomato paste and all herbs and spices. Then, return skillet to heat, and add fresh tomatoes. Cook for ten minutes.
5. Serve in bowls garneshed with sour cream, sliced scallions and grated cheese.
Makes 8-10 portions.
