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Recipes - Muscadine

NORTH CAROLINA MUSCADINE “DUMP CAKE” *

  • ½ stick butter
  • ½ cup milk
  • ½ ccup sugar
  • 1 cup preferred Muscadines
  • ¼ cup self-raising 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 milk 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.


MUSCADINE GRAPE HULL PIE *

  • 5 ½ cups Muscadine grapes, rinsed
  • 1 tbs grated orange rind
  • 1 cup sugar
  • 1 ½ tbs lemon or lime juice
  • Pastry for 2-crust pie
  • ¼ cup flour
  • 2 tbs 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 or lime 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.


MULLED MUSCADINE CIDER *

  • 1 quart 100% Muscadine Grape Juice or Muscadine Cider
  • 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


CHEROKEE GRAPE DUMPLINGS  **

  • 1 cup flour
  • 1 ½ tsp baking powder
  • 2 tsp sugar
  • ¼ salt
  • 1 tbsp shortening
  • ½ cup 100% Muscadine Grape Juice

 

Mix flour, baking powder, sugar, salt and shortening.  Optional – add finely chopped/pureed hulls to dough.  Add juice and mix into stiff dough.  Roll dough very thin on floured board and cut into strips ½” wide (or roll dough in hands and break off pea-sized bits).  Drop into boiling grape juice and cook for 10-12 minutes.


NORTH CAROLINE SCUPPERNONG ICE CREAM *

  • 2 cups chilled Scuppernong Juice
  • 1 quart of light cream
  • ½ cup lemon juice
  • 2 cups 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.


 ROAST PORK DINNER

  • 1 Pork Roast
  • 1 Bottle of 100% Muscadine Grape Juice

 

Prepare pork roast as normal only use Muscadine as liquid.  Baste as required.

(This recipe was provided by a customer)

 


 

*   Recipes courtesy of NC Muscadine Grape Association

**  Recipe courtesy of Diane Hartle, Greenspan & Hargrove from their book “Muscadine Medicine”

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