Author: Suzy Neal

Jammin' Party Sandwiches
Print Recipe
We created this recipe for the Southern Home & Garden Show using our favorite products from the Ingles Deli. A real crowd pleaser, this delicious tray of sandwiches are smoky, savory and sweet and perfect for tailgating and entertaining.
Servings Prep Time
12 15
Cook Time
30
Servings Prep Time
12 15
Cook Time
30
Jammin' Party Sandwiches
Print Recipe
We created this recipe for the Southern Home & Garden Show using our favorite products from the Ingles Deli. A real crowd pleaser, this delicious tray of sandwiches are smoky, savory and sweet and perfect for tailgating and entertaining.
Servings Prep Time
12 15
Cook Time
30
Servings Prep Time
12 15
Cook Time
30
Ingredients
Sandwich ingredients:
  • 1 4 oz. jar Unicoi Preserves Apple Cider Pepper Spread
  • 12 Kings Hawaiian Savory Butter Rolls
  • 1/2 lb. Boars Head Baby Swiss Cheese, sliced thinly
  • 1/2 lb. Boars Head Smokemaster Beechwood Smoked Ham, shaved
  • 1/2 lb. Boars Head Black Forest Turkey Breast, shaved
  • Yellow Mustard
  • Optional: Minced parsley and apple slices
Sauce ingredients:
  • 4 tablespoons butter, unsalted
  • 1/4 teaspoon Onion Powder
  • 1/4 teaspoon Lawry's Seasoned Salt
Servings:
Instructions
Sauce:
  1. Melt butter and whisk in onion powder and seasoned salt. Set aside and make sandwiches.
Sandwich:
  1. Preheat oven to 350 degrees. Slice rolls in half horizontally so you have a top and bottom half, not tearing rolls apart. Place bottom half of rolls on a baking sheet. Spread the bottom layer of rolls with about half a jar of Unicoi Preserves Apple Cider Pepper Spread, then layer the shaved ham, add a layer of sliced cheese, then the shaved turkey and another layer of sliced cheese.
  2. Spread yellow mustard lightly on the cut side of the bun tops, then place it on top of the meat and cheese and bottom bun.
  3. Use a silicone brush and brush the sauce on the assembled sandwiches.
  4. Wrap with foil and bake in a preheated oven for 20-25 minutes or until cheese is melted. Remove foil and bake for another 5 minutes to lightly brown the buns.
  5. Optional: Sprinkle with finely minced parsley and serve with apple slices.
  6. Make ahead directions: Assemble sandwiches but do not sauce them. Place sandwiches back in original Kings Hawaiian tray and bag, store in refrigerator or cooler until needed. When ready to serve, simply make the sauce then brush sandwiches with it and follow above baking directions. Sandwiches may need to bake a little longer with the foil on depending on how cold they are.
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Our go-to biscuit recipe, inspired by a White Lily Flour recipe.  Just add your favorite Unicoi Preserves.

 

 

biscuits
Biscuits
Print Recipe
Easy to make, delicious biscuits that serve as the perfect jelly delivery device!
Servings Prep Time
6 biscuits 10 minutes
Cook Time
8-10 minutes
Servings Prep Time
6 biscuits 10 minutes
Cook Time
8-10 minutes
biscuits
Biscuits
Print Recipe
Easy to make, delicious biscuits that serve as the perfect jelly delivery device!
Servings Prep Time
6 biscuits 10 minutes
Cook Time
8-10 minutes
Servings Prep Time
6 biscuits 10 minutes
Cook Time
8-10 minutes
Ingredients
  • 2 cups self rising flour
  • 1/4 cup cold unsalted butter
  • 2/3 cup Milk
  • 1 Tablespoon lemon juice
  • 1 Tablespoon butter melted, for brushing biscuits
  • Flour for dusting work surface
Servings: biscuits
Instructions
  1. Preheat oven to 475 degrees. Combine lemon juice and milk in measuring cup. You just made buttermilk! Set aside.
  2. Measure flour into bowl and add butter. Using a pastry blender (or two knives), cut the cold butter into the flour until the mixture looks like small peas.
  3. Stir milk into the flour mixture until it is barely combined. It's okay for it to look shaggy.
  4. Sprinkle flour over a clean work surface and turn the dough out onto it. Gently fold the dough together 4 times, just until barely held together. Pat dough out to 1 inch thickness. Using a biscuit cutter, cut out biscuits by pressing straight down (twisting results in flat biscuits!) Re-pat dough until you have used it all. I got 6 biscuits, your results may vary depending on the thickness of your biscuits. Place on baking sheet, about 1 inch apart and bake on center rack of the preheated oven for 6 minutes.
  5. Remove biscuits from the oven, brush with melted butter and bake for an additional 2-4 minutes until lightly brown.
  6. Serve with Unicoi Preserves and take compliments on your biscuit baking prowess.
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Apple Pie Sundaes are a twist on a traditional apple pie a la mode.  We created and presented this recipe in Ingles Chef’s Kitchen at the 2018 Spring Southern Home & Garden Show. Cooking the apples with our award winning Apple Cider Pepper Spread and spices make for a delicious layer of warmth over vanilla bean ice cream. Served with a piece of Cabot Cheddar cheese pie crust, this is your new favorite apple pie, deconstructed.

Recipe inspired by delish.com

Apple Pie Sundae
Apple Pie Sundaes
Print Recipe
Like an apple pie but easier and tastier with Unicoi Preserves Apple Cider Pepper Spread. Recipe inspired by delish.com
Servings Prep Time
8 people 45 minutes
Cook Time
30
Servings Prep Time
8 people 45 minutes
Cook Time
30
Apple Pie Sundae
Apple Pie Sundaes
Print Recipe
Like an apple pie but easier and tastier with Unicoi Preserves Apple Cider Pepper Spread. Recipe inspired by delish.com
Servings Prep Time
8 people 45 minutes
Cook Time
30
Servings Prep Time
8 people 45 minutes
Cook Time
30
Ingredients
Cheddar Cheese Pie Crust
  • 3/4 cup unbleached all purpose flour
  • 4 Tablespoons unsalted butter, cold, cut into small pieces
  • 1/4 Teaspoon Kosher Salt
  • 1/2 Cup Cabot Sharp White Cheddar Cheese, Grated
  • 1/4 teaspoon Apple Cider Vinegar
  • 3 Tablespoons Water, ice cold
Apple Pie Filling
  • 4 cups Granny Smith apples, peeled, cored and sliced
  • 1/4 cup light brown sugar
  • 2 Tablespoons butter, unsalted
  • 2 Tablespoons Unicoi Preserves Apple Cider Pepper Spread
  • 1 Tablespoon lemon juice
  • 1/2 Teaspoon cinnamon
  • 1/4 Teaspoon Nutmeg
  • Dash cayenne pepper
  • Pinch Kosher Salt
  • 2 Tablespoons All purpose flour, Optional
Servings: people
Instructions
Pie Crust Instructions:
  1. In a food processor, combine flour, salt and butter. Pulse to combine until the mixture looks like coarse meal. Add shredded cheese, pulse 3 times. Add 3 Tablespoons ice water and cider vinegar. Pulse to combine, just until the dough is moistened and will stick together when pressed with your fingers. Turn the dough out on to your pastry board and knead just until it comes together. Wrap the dough in plastic and refrigerate at least 30 minutes, longer is better.
To bake pie crust:
  1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper. On a lightly floured surface, roll dough out into an approximately 12” circle/oval. This does not have to be a perfect shape, just roll it out so it’s a uniform thickness. Bake for 20-30 minutes, until lightly golden. Transfer to a cool racking and cool before serving. Break the pie crust into irregular size pieces to serve with the Apple Pie Sundaes.
To make apple pie filling:
  1. Melt butter and light brown sugar in a large sauce pan and cook over medium high heat until combined. Add all remaining ingredients except flour and continue to cook over medium high heat, stirring frequently for 10-12 minutes until sauce is reduced and apples are tender, but still have a little bite to them.
  2. Optional: If your apples give off a lot of liquid, stir in the flour and continue to cook a few minutes to thicken the sauce. If your apples weren't very juicy, you won't need to do this.
Assembly
  1. Scoop Laura Lynn Vanilla Ice Cream into individual serving bowls, top with warm apples and a few pieces of cheddar cheese pie crust.
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Our Spread Specialist’s take on Puffy Pancake, or Pannekoeken.  Cast iron is a great cooking vessel for this easy recipe, and we used a beautiful 10″ Finex Cast Iron skillet to prepare ours with.  Top with your favorite Unicoi Preserves for a delicious and different breakfast or brunch dish.

 

puffy pancake
Puffy Pancake
Print Recipe
My interpretation of Pannekoeken, a delicious Dutch pancake that puffs up in the oven and rapidly deflates when serving. Baked in a beautiful Finex Cast Iron skillet and served with Unicoi Preserves, this is an easy breakfast or brunch dish that is delicious and impressive.
puffy pancake
Puffy Pancake
Print Recipe
My interpretation of Pannekoeken, a delicious Dutch pancake that puffs up in the oven and rapidly deflates when serving. Baked in a beautiful Finex Cast Iron skillet and served with Unicoi Preserves, this is an easy breakfast or brunch dish that is delicious and impressive.
Ingredients
  • 4 Eggs
  • 1/2 cup All purpose flour
  • 1/2 cup Milk
  • Pinch Kosher Salt
  • 2 Tablespoons butter
  • Powdered Sugar
  • Unicoi Preserves
Servings: 2
Instructions
  1. Place a 10 inch cast iron skillet on the middle rack of your oven, then preheat oven and skillet to 425 degrees. *Photo by Finex
    finex
  2. Whisk the eggs, then add milk, flour and a pinch of salt. This will be a thin and runny batter, so don't worry and prepared to be amazed!
  3. When oven reaches 425 degrees, carefully pull the hot skillet out of the oven and add the butter. When butter has melted and is sizzling, pour the pancake batter into the pan.
    finex
  4. Place the pan back on the middle rack of your oven and set timer for 20 minutes. Pancake is done when its puffy and golden.
    puffy pancake
  5. Dust with powdered sugar, if desired. Serve with your favorite flavors of Unicoi Preserves (we chose Salted Caramel Peach and Strawberry Vanilla Spread but Vineyard Spread is delicious here too!) and your favorite breakfast meat. The saltiness of bacon is the perfect complement to Puffy Pancake and Unicoi Preserves.
    puffy pancake
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Here’s a festive, delicious and easy recipe that travels well because you put it together when you get to your holiday party. I served this at Elder’s Ace Hardware Christmas Open House in Chattanooga, Tennessee, a three hour trip from our home. I simply packed my Palmetto Pimento Cheese in a cooler and took some of our Strawberry Vanilla Spread and the rest of my supplies in a basket.

pimento cheese wreath
Pimento Cheese Wreath
Print Recipe
Delicious recipe inspired by Palmetto Pimento Cheese, paired with Unicoi Preserves Strawberry Vanilla and Front Porch Pecans.
pimento cheese wreath
Pimento Cheese Wreath
Print Recipe
Delicious recipe inspired by Palmetto Pimento Cheese, paired with Unicoi Preserves Strawberry Vanilla and Front Porch Pecans.
Ingredients
  • 24 oz. Palmetto Pimento Cheese Original, Jalapeno or Bacon
  • 2 jars Unicoi Preserves Strawberry Vanilla Spread
  • Front Porch Sea Salt Roasted Pecans
  • Crackers
Servings:
Instructions
  1. Spoon Palmetto Pimento Cheese in a round wreath shape on your party platter. I chose a platter that had a lip so I just followed the line. If your platter doesn't have an interior lip, simply put a glass in the middle to leave space and spoon your pimento cheese in a circle. This doesn't have to be perfect.
    pimento cheese wreath
  2. Decorate the pimento cheese wreath with pecans.
    pimento cheese wreath
  3. Spoon two jars of Unicoi Preserves Strawberry Vanilla Spread into the middle of the pimento cheese wreath.
    pimento cheese wreath
  4. Serve Pimento Cheese Wreath with crackers of your choice.
    pimento cheese wreath
  5. pimento cheese wreath
  6. Take empty platter home.
    pimento cheese wreath
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Apple Cider Pepper Pie
Print Recipe
First place winner in the Apple Pie Category at Farmview Market's 2017 Flavors of Fall Festival. Our delicious recipe uses Georgia Grown apples, Unicoi Preserves Apple Cider Pepper Spread and is baked in a paper grocery bag! The crust comes together quickly in the food processor and uses Cabot Farmhouse Reserve Cheddar. This recipe is inspired by recipes from Martha Stewart and King Arthur Flour.
Servings Prep Time
8 slices 30 minutes
Cook Time Passive Time
60 minutes 30 minutes
Servings Prep Time
8 slices 30 minutes
Cook Time Passive Time
60 minutes 30 minutes
Apple Cider Pepper Pie
Print Recipe
First place winner in the Apple Pie Category at Farmview Market's 2017 Flavors of Fall Festival. Our delicious recipe uses Georgia Grown apples, Unicoi Preserves Apple Cider Pepper Spread and is baked in a paper grocery bag! The crust comes together quickly in the food processor and uses Cabot Farmhouse Reserve Cheddar. This recipe is inspired by recipes from Martha Stewart and King Arthur Flour.
Servings Prep Time
8 slices 30 minutes
Cook Time Passive Time
60 minutes 30 minutes
Servings Prep Time
8 slices 30 minutes
Cook Time Passive Time
60 minutes 30 minutes
Ingredients
Cheddar cheese pie crust
  • 1 1/4 cup unbleached all purpose flour
  • 1/2 teaspoon Kosher Salt
  • 1 stick unsalted butter, cold, cut into small pieces
  • 1/2 cup Cabot Farmhouse Reserve Cheddar
  • 1/4 cup cold water
Apple Pie Filling
  • 8 cups Georgia Grown golden delicious apples, peeled, cored and sliced.
  • 3/4 cup light brown sugar
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon vanilla bean paste
  • 1/2 teaspoon freshly ground nutmeg
  • 1/4 teaspoon Kosher Salt
  • 2 tablespoons lemon juice
  • 3 tablespoons Unicoi Preserves Apple Cider Pepper Spread
  • 1 dash cayenne pepper
  • 1/4 cup unbleached all purpose flour
Streusel topping
  • 1/2 cup granulated sugar
  • 1/2 cup unbleached all purpose flour
  • 1/2 cup Unsalted Butter, cold, cut into slices
Servings: slices
Instructions
Cabot Cheddar Pie Crust
  1. Add flour and salt to the bowl of a food processor and pulse to combine. Add cold butter and pulse until the dough looks like coarse meal.
  2. Slowly add the cold water and pulse until mixture just begins to hold together. Add additional cold water by the teaspoon if necessary to get the mixture to the desired consistency. Dough should not be wet or sticky.
  3. Add cheese and pulse until combined.
  4. Pour dough on to plastic wrap and form a round disk. Wrap and refrigerate 30 minutes or overnight. Do ahead tip: Dough can be frozen up to 1 month, just thaw before using.
Pie Filling
  1. In a large, microwave-safe bowl, combine the apple slices and all pie filling ingredients except flour. Microwave the filling, uncovered, for 5 minutes. This will help soften the apples and get their juices flowing a bit. Stir lightly to combine.
  2. Mix 1/4 cup flour in to the apple and spice mixture.
Streusel topping
  1. In a separate bowl, stir together 1/2 cup sugar and 1/2 cup flour. Using a pastry blender, cut 1 stick of cold butter into the flour mixture until it's crumbly and resembles small pebbles.
To assemble pie:
  1. Preheat oven to 425 degrees with a rack centered in the middle of the oven and the top rack removed to make room for the paper grocery bag. Remove the pie dough from the refrigerator. If the dough has been chilling longer than 30 minutes, let it warm up about 10 minutes and roll into a 12-13 inch circle.
  2. Place the crust in to a 9-inch pie pan and let it settle gently in the pan without stretching it, as this could cause the crust to shrink as it bakes. Crimp the top edges of the dough to make it look pretty.
  3. Spoon the apple filling and juice into the pie crust, then spread the streusel topping over the filling.
  4. Place the apple pie in a brown paper grocery bag, laid on its side and set on a baking sheet. Baking in the bag will prevent any bubbling juice from making a big mess and smoking. Fold the bag and staple it in three or four places to close the bag.
  5. Bake for 50 minutes. Carefully remove the pie from the bag and place it back on the baking sheet. Cover the crust with foil and bake 10-15 more minutes to brown the streusel topping.
  6. When the topping is browned to your liking, remove and cool on a wire rack for at least 30 minutes, longer is better.
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“Never doubt that a small group of thoughtful, committed citizens can change the world; indeed, it’s the only thing that ever has.”  Margaret Mead

 

Gratitude: (NOUN) the quality of being thankful; readiness to show appreciation for and to return kindness

Last night, The Pot Stirrer and I had the privilege of cooking our award winning Good Enough Shrimp & Grits with Candied Bacon as a benefit for Yonah Preserve Trails, a network of natural surface, sustainable trails being constructed here in Cleveland, Georgia. This trail system is the result of a dream and many years of meetings, grant writing, meetings, yard sales, emails, texts, presentations, meetings, social media, meetings, phone calls, meetings, emails and oh, did I mention meetings?

Our hearts today are very full and we are humbled by the wonderful, supportive community we call home. Our Shrimp and Grits fundraiser dinner for Yonah Preserve Trails was an overwhelming success. Thank you to everyone that supported our event through the purchase of a dinner, the donation of silent auction items, phone calls, texts, social media sharing and hugs. Hugs are important.

We are always humbled by the generosity of our community, friends and family.  We over sold the event, managed to squeeze everyone in and put a Good Enough plate in front of them. Thanks again to Sheilah Welsch and her wonderful staff at Village Market for spearheading the silent auction, organizing the event, being awesome, agreeing to host this fundraiser and being awesome. Sheilah is awesome. We are so grateful to everyone that helped make this event such a huge success.

We can’t wait to show the you the beautiful and sustainable trails that FlowMotion Trail Builders are creating for us. If you missed out on the dinner and would like us to cook our Good Enough Shrimp and Grits with Candied Bacon for your family, friends or group, please get in touch with Suzy and she’ll be happy to discuss our Private Chefs for the Trail dinners.

 

Leave it to Unicoi Preserves to turn your favorite peanut butter and jelly sandwich into a delicious muffin!

peanut butter and jelly muffin
Peanut Butter and Jelly Muffins
Print Recipe
We took your favorite PB & J sandwich and turned it into muffins.
Servings
16 muffins
Cook Time
20 minutes
Servings
16 muffins
Cook Time
20 minutes
peanut butter and jelly muffin
Peanut Butter and Jelly Muffins
Print Recipe
We took your favorite PB & J sandwich and turned it into muffins.
Servings
16 muffins
Cook Time
20 minutes
Servings
16 muffins
Cook Time
20 minutes
Ingredients
  • 2 cups unbleached flour
  • 2 teaspoons Kosher Salt
  • 1 tablespoon Baking powder
  • 1 cup Milk
  • 2 Eggs
  • 2/3 cup Sugar
  • 1 cup peanut butter
  • 1/3 cup vegetable oil
  • 2 4 oz. jar Unicoi Preserves Strawberry Vanilla Spread
  • 1/2 cup Chopped salted peanuts
Servings: muffins
Instructions
  1. Preheat oven to 375 degrees. Grease your muffin tin or to ensure success, line the muffin tin with paper muffin cups.
  2. In a large bowl, mix together the flour, salt and baking powder. Stir the sugar, peanut butter and oil into the dry mixture until it looks like a sandy dough. Add the milk and eggs and mix until moistened using an electric mixer. Be careful not to overbeat, adding too much air will give your muffins tunnels and peaks. You don't want tunnels and peaks.
    peanut butter and jelly muffin
  3. Using an ice cream scoop, fill the muffin liners half full with the batter. Spoon 2 teaspoons of Unicoi Preserves Strawberry Vanilla Spread into the middle of each muffin. Finish each muffin by dividing the batter over each one, making sure to cover the Strawberry Vanilla Spread.
    peanut butter and jelly muffin
  4. Chop peanuts and sprinkle evenly over top of each muffin.
    peanut butter and jelly muffin
  5. Bake for 18-20 minutes and cool in pan for 5 minutes. Remove to wire rack to finish cooling.
    peanut butter and jelly muffin
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heart tarts
Heart Tarts
Print Recipe
These delicious heart shaped tarts are perfect for sharing with those you love.
heart tarts
Heart Tarts
Print Recipe
These delicious heart shaped tarts are perfect for sharing with those you love.
Ingredients
  • 1/2 Package Laura Lynn Refrigerated Pie Crust
  • 1 Jar Unicoi Preserves Strawberry Vanilla Spread
  • 1/4 cup Powdered Sugar
  • 1 tablespoon Milk
  • 1/4 teaspoon Vanilla Extract
  • Sprinkles
Servings: 8
Instructions
  1. Assemble your ingredients. Preheat oven to 425 degrees. Line baking sheet with parchment paper or a Silpat.
    heart tarts
  2. Lightly flour your clean countertop. Unroll 1 pie crust and using a rolling pin, roll out slightly and seal any cracks. Then, using a 3- 1/2 inch heart shaped cookie cutter, cut out as many hearts as you can. Re-flour your counter top if necessary. Gather the scraps of dough into a ball, then, roll out the dough to the same thickness as previous and cut more hearts. My dough yielded 16 hearts, this will vary based on what size cutter you use. Its ideal to get an even number because each tart takes two hearts.
    heart tarts
  3. To make your Heart Tarts, place half the hearts on your baking sheet. Then, top one heart with 1 teaspoon of Unicoi Preserves Strawberry Vanilla Spread. Brush edges of tart lightly with water, then place a second heart on top of the first tart. With a fork, firmly press edges to seal.
    heart tarts
  4. Using the fork, poke a few holes in the top crust of the tart to let steam escape.
    heart tarts
  5. Place on middle rack of oven and bake 8-10 minutes, until lightly browned. These are dark brown, don't be like me, keep an eye on them. Move to wire rack to cool.
    heart tarts
  6. Make the glaze while the Heart Tarts are cooling. Place 1/4 cup powdered sugar into a small bowl and stir in 1 tablespoon of milk and 1/4 teaspoon vanilla extract. Stir until smooth. Spoon the glaze over the cooled Heart Tarts, then top with sprinkles.
    heart tarts
  7. Spread the love and share your Heart Tarts with friends and family.
    heart tarts
Recipe Notes

[recipe]

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This is an easy and delicious recipe for Cheddar Biscuits made in the food processor inspired by a King Arthur Flour recipe

 

Cheddar Biscuits
Cheddar Biscuits
Print Recipe
Cheddar Biscuits
Cheddar Biscuits
Print Recipe
Ingredients
  • 2 cups All purpose flour
  • 1 Tablespoon Baking powder
  • 1 Teaspoon Kosher Salt
  • 4 oz. Cabot Extra Sharp Cheddar
  • 1 cup Heavy whipping cream
Servings:
Instructions
  1. Preheat oven to 425 degrees with rack in upper third of oven. Cut cheese into small cubes.
    Cheddar Biscuits
  2. Measure the flour, baking powder, and kosher salt into the work bowl of your food processor and pulse to combine, then add the cheese cubes and process until the cheese is finely chopped. Add the heavy whipping cream, and pulse until the dough comes together. Transfer the dough to a lightly floured work surface.
    Cheddar Biscuits
  3. Roll dough to approx. 1 inch thickness and cut with biscuit cutter. Tip: To get the best rise, cut straight down, don't twist the cutter.
    Cheddar Biscuits
  4. Place into a lightly greased cast iron skillet, with biscuits touching. My pan held 9 biscuits and I had a little dough left over.
  5. Bake for 15-20 minutes or until golden brown. Baking time will depend on how thick you have rolled them, so keep an eye on them!
    Cheddar Biscuits
  6. Serve warm with butter and Unicoi Preserves. Leftovers? Split them in half and toast them under the broiler. Extra delicious!
    Cheddar Biscuits
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