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.
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.
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.
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.
While cake is hot, punch holes in cake with knife.
Spoon icing over cake.
Pour muscadine wine, grenadine, bourbon, orange juice, cranberry juice, and lime juice into a punch bowl.
Stir in ice cubes, lemon-lime soft drink, and club soda.
Garnish, if desired.
Pour the muscadine or scuppernong juice into punch bowl. Pour in as much Sprite as needed to fill. Add mold of muscadine or scuppernong juice ice. Replenish with Sprite. Mold will melt and add its juice.
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.
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.
Prepare grapes by cutting partway through the skin and popping the pulp/seed capsule out of the hull. Put pulp into one pot and the hulls into another.
Simmer the pulp, covered, on low-medium until soft enough to press through sieve or food mill ~ 10 minutes. Add just a little water if necessary to prevent sticking.
Meanwhile, chop hulls very finely in the food processor and return to their pot. Add just enough water to make it possible to simmer without sticking. Cook slowly, covered, 10 minutes or until hulls are softened.
Peel ...
Wash grapes and slip pulp from the skins of grapes.
Steam pulp over hot water in double boiler until they can be mashed through a coarse sieve or food mill to remove seeds.
Combine skins and pulp.
Add vinegar, sugar and spices (tied loosely in a cheesecloth bag and lightly pounded).
Cook together until very thick.
Remove spice bag.
Pack into hot pint jars leaving 1/2 inch headspace.
Wipe jar mouths and adjust lids.
Process in boiling water bath canner for 5 minutes.
Combine egg yolks, sugar and butter in a 2-quart saucepan. Cook over medium heat, stirring constantly, about 20 minutes (can use double boiler) until thickened.
Put the pork roast into the crock of your slow cooker. Pour wine over the roast; add the cranberries and garlic. Season everything with salt and pepper.
Cook on Low 6 to 8 hours.
Prepare grapes by cutting partway through the skin and popping the pulp/seed capsule out of the hull. Put pulp into one pot and the hulls into another.
Simmer the pulp, covered, on low-medium until soft enough to press through sieve or food mill ~ 10 minutes. Add just a little water if necessary to prevent sticking.
Meanwhile, chop hulls very finely in the food processor and return to their pot. Add just enough water to make it possible to simmer without sticking. Cook slowly, covered, 15-20 minutes or until hulls are tender.
Press ...
Prepare grapes by cutting partway through the skin and popping the pulp/seed capsule out of the hull. Put pulp into one pot and the hulls into another.
Simmer the pulp, covered, on low-medium until soft enough to press through sieve or food mill ~ 10 minutes. Add just a little water if necessary to prevent sticking.
Meanwhile, chop hulls very finely in the food processor and return to their pot. Add just enough water to make it possible to simmer without sticking. Cook slowly, covered, 15-20 minutes or until hulls are tender.
Press ...
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.
Chop
hulls
slightly.\tBlend
sugar, flour, eggs, milk, butter and mix with
hulls.
Pour
into
a\t9-inch\tunbaked pie crust and bake until
knife
inserted into pie comes out clean. May use top crust if desired.
Dot top crust with butter.
Bake in 350\u00b0 oven until brown for 30 to 45 minutes.