Chill drinks in freezer until slushy and mix together with muscadine juice.
Preheat oven to 350\u00b0.
Mix first five ingredients together. Beat about 4 minutes.
Pour batter into well-greased and floured tube pan.
Bake 40 to 50 minutes.
Mix powdered sugar and 4 tablespoons of additional muscadine juice together and pour over cake.
Boil the juice and pectin for a few seconds, stirring constantly, as it heats.
Add the sugar all at once; bring to a second boil and boil 1 minute, stirring constantly.
Skim foam from top and pour immediately into hot clean jars.
Seal with paraffin.
Makes 3 small jars.
While cake is hot, punch holes in cake with knife.
Spoon icing over cake.
Separate muscadine hulls from pulp.
Add water to hulls to cover.
Cook hulls with 1 1/2 cups sugar and 1/2 stick of butter until tender.
In a buttered baking dish, melt 1 stick of butter. In mixing bowl, mix 1 cup sugar, flour and milk.
Pour into buttered baking dish.
Place fruit on top with juice.
Bake for 45 minutes at 325\u00b0.
Crust will rise to the top.
Mash and cook muscadines in their own juice (no water) until tender.
Squeeze out juice.
Put juice in 3-quart saucepan with 1 cup sugar.
Put 3/4 cup sugar in bowl with cornstarch and Butter Buds.
Stir until thoroughly mixed (no lumps).
Put juice and sugar on stove eye.
Add cornstarch mixture.
Cook until thickened; cool. Bake crust.
Mix Cool Whip and pie mixture together.
Pour into cool pie shells.
Wash and stem grapes and fill sterilized/hot canning jars 3/4ths full of grapes.
Add 1 T sugar to each pint jar OR 2 T sugar to a quart jar.
Fill each jar with boiling water.
Add lids and rings; hand tighten.
Process in hot water bath for 10-15 minutes.
Remove and cool on wire rack.
Store jars for 2-3 weeks.
Strain juice and grapes through cheesecloth-lined colander into bowl.
Chill or proceed with jelly making.
to ensure good jelling.
Juice the lemon and the orange
f water.
Add lemon juice and corn syrup. Bring to
Place muscadines in pot; cover with cold water and bring to boil.
Reduce heat and simmer until mushy.
Run through ricer to remove seeds and some of the hulls.
Mix all ingredients with muscadine mush.
Pour into 9-inch pie shell; cover with another pie shell.
Cut three or four slits in top crust.
Bake at 425\u00b0 for 10 minutes.
Lower heat to 350\u00b0 for 30 minutes more.
he water and add tomatoe juice to the pot and heat
Pop centers out of muscadines and boil the hulls in water to cover; cook until tender.
Drain muscadines.
Take cooked muscadine hulls, sugar, flour, cream and oleo and cook until mixture thickens.
Pour muscadine mixture into baked pie crust. Beat egg whites and pour over pie.
Bake until brown.
Allow cream cheese to come to room temperature.
Mix with muscadine hot sauce.
Serve with round (small) tortillas chips.
Cream butter and sugar until light and fluffy.
Add eggs, beating
in one at a time.
Mix in dry ingredients and milk. Stir in muscadine sauce and chopped pecans.
Bake in preheated 325\u00b0 oven for approximately 50 to 60 minutes.
Use a greased and floured loaf pan or muffin tins lined with cupcake papers.
Baking time may be less for muffins.
Insert toothpick in center of bread; when it comes out clean, bread is done.
Cream butter and sugar until light and fluffy.
Add eggs, beating in one at a time.
Sift dry ingredients together and add alternately with milk and Muscadine sauce.
Stir in chopped pecans. Bake in a greased and floured loaf pan at 325\u00b0 for 50 to 60 minutes, until a toothpick inserted in the center tests clean.
Boil muscadines until soft; strain in colandar.
Separate juice from pulp.
Add 1 pound sugar to one pint of juice.
Boil until it congeals when dropped in a cup of ice water.
It takes about 30 minutes or more.
Watch closely.
May stir slightly.
Pour in jars and seal.
Put juice and Sure-Jell in large boiler.
(Must be no more than 1/3 full.)
Bring to a full boil over high heat, stirring constantly.
Stir in sugar at once and boil hard for 2 minutes. Remove from heat and put in jars.
Press muscadines, one at a time, to remove the pulp.
Boil the hulls in a small amount of water for 30 minutes or until tender. Cook the pulp and sugar for 15 minutes, then mash through a sieve to remove seeds.
Drain the hulls and add to pulp.
Mix lemon juice, flour and salt to a smooth paste.
Add to the pulp and hulls.
Stir in cinnamon and pour into the uncooked shell.
Rinse muscadines.
Remove skins from pulp and set aside.
Do not throw away skins.
Place pulp in heavy saucepan and bring to a boil.
Reduce heat and simmer uncovered 5 minutes.
Press pulp through sieve to remove seeds.
Combine pulp and juice with skins and sugar.
Add remaining ingredients and stir well.
Pour in 9-inch unbaked pastry shell.
Sprinkle crumb mixture on top.
Bake at 400\u00b0 approximately 40 minutes.
Top with Cool Whip to serve.
Mix the tahina paste with cold water in a bowl.
Add salt, cumin seeds, lemon juice, orange juice, pepper and salt.
Mix well and keep aside.
Heat oil in a skillet.
Add garlic and 20gms of onion.
Stir-fry until brown.
Add the tahina mix and keep boiling on low flame until well cooked.
Allow to cool.
When it cools, arrange the grilled fish on the mix and top it with fried onions and pine nuts.
Serve hot.