Mom's Vegan Rice Pudding
This rice pudding recipe is just like Mom used to make, except it is vegan! We show you how to make your own rice milk to use in this delicious and easy recipe.
Recipes
Dark and Stormy Skrewball Cocktail
|
A delicious cocktail recipe I dreamed up during an evening thunderstorm that combines the wonderful flavors of Skrewball peanut butter flavored whiskey with Kahlua rum and coffee liqueur. I paired this with a slice of grilled pound cake, topped with a dollop of peanut butter whiskey infused whipped mascarpone cream and some of our Unicoi Preserves Strawberry Vanilla Spread.
|
Ingredients
Dark and Stormy Skrewball Cocktail
- 2 ounces Skrewball Peanut Butter Whiskey
- 1 ounce Kahlua Rum and Coffee Liqueur
- 1 old fashioned glass
- 1 large cube cocktail ice cube
Grilled Pound Cake with Skrewball Mascarpone Cream
- 1 8 ounce container Mascarpone cheese
- 1 cup Heavy whipping cream
- 4 teaspoons Powdered Sugar
- 4 tablespoons Skrewball Peanut Butter Whiskey
- 1 loaf pound cake
- 1 stick unsalted butter, softened
- 1 jar Unicoi Preserves Strawberry Vanilla Spread
Servings: servings
Instructions
Dark and Stormy Skrewball Cocktail
-
Place 2 ounces of Skrewball Whiskey into a cocktail shaker. Add 1 ounce Kahlua Liqueur and shake to combine. Place a single large cocktail ice cube into an old fashioned cocktail glass. Pour cocktail over ice cube and serve immediately.
Skrewball Mascarpone Whipped Cream
-
Combine mascarpone cheese, whipping cream, powdered sugar and Skrewball whiskey in a clean, medium sized mixing bowl. Using an electric mixer, whip until soft peaks form. Cover and refrigerate until needed, up to 2 days ahead.
Prepare Pound Cake
-
Preheat cast iron or non-stick skillet on medium heat. Cut pound cake into 3/4 inch thick slices and butter both sides of the cake slices evenly. Toast each side until golden brown, about 2-3 minutes per side. Remove from pan and place on dessert plate. Alternatively, you can toast the buttered pound cake slices on your grill. Grill over direct heat, 2-3 minutes a side to toast the cake and allow grill marks to form.
Prepare and Serve
-
Top each slice of grilled pound cake with a dollop of Skrewball mascarpone cream and a spoonful of Unicoi Preserves Strawberry Vanilla Spread. Serve alongside Dark and Stormy Skrewball cocktail. Enjoy!
PB&J Quarantine Cocktail
Ingredients
- 3 oz. Skrewball Peanut Butter Whiskey
- 12 oz. strawberry Bubly sparkling water
- 1 slice bread, toasted
- Unicoi Preserves Strawberry Vanilla Spread
- peanut butter
- Strawberries, for garnish
Servings: drink
Instructions
-
To make the drink: If you have ice cube trays, freeze a strawberry in each cube earlier in the day. If you don't have ice cube trays, just put some regular ice in highball glass. Pour 3 oz. Skrewball Peanut Butter Whiskey over the ice. Top with strawberry Bubly sparkling water and stir.
-
Do you need instructions to make the PB & J sandwich? Not judging, we're all just trying to survive a pandemic and some days, even making a sandwich is hard.
-
Cut toast in thirds. Spread peanut butter on one of the thirds, then spread that with Unicoi Preserves Strawberry Vanilla Spread. Repeat. Stack those two slices together, then top with the naked piece of bread to make a triple decker PB & J. Stab with a fancy toothpick if you have it.
Share this Recipe
Easy Ham & Cheddar Biscuits
 Easy Ham & Cheddar Biscuits
Do you have leftover double smoked or holiday baked ham? Biscuit happiness is within reach with just a few ingredients stirred together, then dropped in a hot cast iron skillet. These are delicious with all varieties of Unicoi Preserves, especially Salted Caramel Peach Spread.
|
Ingredients
- 2 cups Bisquick baking mix
- 1 cup Cabot Sharp White Cheddar Cheese, Grated
- 1 cup ham, chopped
- 1/8 teaspoon cayenne pepper
- 2/3 cups Milk
- 2 tablespoons butter, melted
Servings: biscuits
Instructions
-
Preheat oven to 450 degrees with a lightly greased cast iron pan on the middle rack.
-
Stir together Bisquick, shredded cheese, ham and cayenne pepper.
3. Stir in milk until soft dough forms, do not over mix.4. When oven is to temperature, carefully remove hot skillet from the oven.5.I used an ice cream scoop but you can also use two spoons to drop the biscuits evenly in the hot skillet. They do not have to be perfectly shaped to be delicious! My dough yielded 10. Decrease cooking time if you make smaller biscuits.6. Bake 10-12 minutes or until golden brown.7. Brush melted butter over warm biscuits
8. Serve with Unicoi Preserves.
Share this Recipe
Just Peachy Ribs
Ingredients
Rib Rub
- 6 TBLS Turbinado Sugar
- 4 TBLS Kosher Salt
- 4 TBLS Paprika
- 2 TBLS Ground Black Pepper
- 2 TBLS Granulated Garlic
- 2 TBLS Onion Powder
- 1 TBLS Ground Cumin
- 2 tsp Dry Mustard
- 1 tsp Oregano
- 1 tsp cayenne pepper
- 1 tsp Chipotle Powder
- 1 tsp Ground Ginger
Rib Ingredients
- 3 racks Pork Spare Ribs
- 3 jars Unicoi Preserves Salted Caramel Peach Spread one jar per rack of ribs
- 1 roll aluminum foil
- 4 chunks Hickory wood for smoke flavor
- 4 chunks Cherry wood for smoke color, aka smoke ring
Servings: people
Instructions
Rub Preparation
-
Combine all rub ingredients together in a shaker top jar and mix thoroughly.
Smoker Preparation
-
Set up your grill or smoker for indirect cooking. I use our large Big Green Egg to cook these ribs, so I set the Egg up with the conveggtor in, legs up, with the grate on top. I use a mixture of hickory and cherry hardwood chunks for smoke mixed in with the lump charcoal. Light the grill and set your temperature for 250-275 degrees. I cook these at 275 to shorten the cooking time, but that is your choice. If you cook at 250, you will need to increase your cook time a bit to compensate for the lower temperature.
Rib Preparation
-
Remove the silver skin from the underside of the rib rack. I use a paring knife to loosen the membrane, and then grab it with a paper towel and pull it completely off. I like to cut each slab in half to better fit them on my large Big Green Egg, and to make handling easier. Liberally coat each rack of ribs with the prepared rub on all sides, making sure to get the edges as well.
Cooking
-
I use rib racks to stand the ribs up vertically so they all fit on my grate. I cook the ribs indirect at 275 degrees for roughly 2 hours, until the internal temperature reaches 175 degrees. I flip the ribs over one time in the rib racks during cooking. Once the ribs reach 175 degrees, remove them from the smoker.
Saucing-
Coat each rack liberally with the Salted Caramel Peach Spread on both sides. Place each coated rack on aluminum foil and wrap tightly. I stack two half racks on top of each other in each foil packet. Return the foil wrapped ribs to the grill, and cook for 45 minutes, flipping the packs over once. Remove the ribs from the foil packets, and place the ribs directly on the grill grates to tighten up and set the glaze, 5 minutes per side
Optional Sauce Step-
This step is optional, but I think it takes the ribs to the next level. Once you remove the ribs from the foil packets, carefully pour off the remaining liquid into a sauce pan. Bring the reserved liquid to a boil over medium heat and simmer for 5 minutes. Use this sauce and baste the ribs liberally with a silicone brush while the ribs are on the grill for the last 10 minutes. Remove the ribs from the grill and serve immediately.
Share this Recipe
-
-
Queso Dip
Ingredients
Dip ingredients
- 1/2 lb. white American cheese, sliced thick - from the Ingles deli counter
- 4 oz. diced green chiles, drained
- 1/8 cup Laura Lynn Sweet & Hot Jalapenos, diced
- 1/2 cup Milk
For serving
- tortilla chips
Servings:
Instructions
-
Tear cheese into pieces; add all ingredients to 1.5 quart saucepan and melt over medium heat.
-
Heat until cheese melts and dip incorporates, stirring frequently. Keep warm on low heat until ready to serve.
-
Serve with tortilla chips.
Share this Recipe
Quick Pickled Red Onions
Ingredients
- 1 red onion, sliced as thin as you can
- 1/2 cup Apple Cider Vinegar
- 1/2 cup water
- 1/2 teaspoon Kosher Salt
- 1/4 cup granulated sugar
Servings: pint
Instructions
-
Pack thinly sliced onion into a pint sized glass canning jar.
-
To make the pickling brine, add vinegar, water, salt and sugar to a small sauce pan. Bring to a low boil and stir until all ingredients are dissolved.
-
Pour the pickling brine over the onions. Press the onions down into the brine, they'll collapse from the heat. If you have room for more onions, pack them in the jar.
-
Refrigerate for at least 30 minutes, longer is better. We made ours for dinner but the onions were even better the next day at lunch.
-
Store refrigerated.
Share this Recipe
Peanut Butter Meltaway Bars
Ingredients
Chocolate topping ingredients
- 1 cup dark chocolate chips
- 2 tablespoons peanut butter
- 1/4 cup dry roasted peanuts, coarsely chopped
- Sprinkles
Servings:
Instructions
-
Spray 8x8 square baking dish with non-stick spray. Mix together graham cracker crumbs, cinnamon, powdered sugar, butter, salt and peanut butter in mixing bowl until combined. Press into prepared pan.
-
Microwave chocolate chips and 2 tablespoons of peanut butter in a small glass bowl for 30 seconds, stir. If not fully melted, cook another 15-20 seconds. Microwaves vary greatly, so cook cautiously and don't scorch your topping!
-
Stir until smooth, then pour over the peanut butter bars.
-
Top with chopped peanuts and sprinkles.
-
Refrigerate until firm, about 2 hours.
-
When ready to cut, sit the pan out 5-10 minutes at room temperature. This will make them easier to cut into squares.
-
Serve immediately or store refrigerated in covered container.
Share this Recipe
Pumpkin Pie Oatmeal
Ingredients
- 1/2 cup water
- 1/2 cup Milk
- 1/2 cup old fashioned oats
- 1/2 cup 100% pure pumpkin
- 1/2 teaspoon pumpkin pie spice
- 1 teaspoon brown sugar
- 1 tablespoon raisins
Servings:
Instructions
-
Bring water and milk to a boil in a small sauce pan.
-
Stir in oats, pumpkin, pumpkin spice, brown sugar and raisins. Reduce heat and simmer, for 5-8 minutes, stirring occasionally.
-
When mixture is thickened to your liking, spoon into your favorite cereal bowl, top with a pat of butter, additional sugar and a splash of milk, if desired.
Share this Recipe
Suzy's Pantry Chili
|
This is one of my favorite chili recipes, with a secret nutritional boost from canned pumpkin! You can adapt the recipe to use what you have on hand. No ground beef? Use ground turkey, chicken or even leave the meat out, just add an extra can of beans. No kidney beans? Mix it up and use pintos, black beans or garbanzos.
|
Ingredients
- 1 onion, diced
- 4 cloves garlic, minced
- 1 lb. ground beef
- 1 teaspoon Kosher Salt
- 3 tablespoons cumin
- 1 teaspoon cayenne pepper
- 3 tablespoons chipotle peppers in adobe, diced
- 28 oz. diced tomatoes in juice, undrained
- 8 oz. tomato sauce
- 2 15 oz. cans Kidney beans
- 15 oz. can 100% pure pumpkin *not pumpkin pie mix!
- 8 oz. Hard apple cider *the cook gets to drink the other 4 oz.
- 1 tablespoon chocolate syrup or cocoa powder
- 1 tablespoon granulated sugar
- 3 tablespoons chili powder
Servings: with leftovers
Instructions
-
Heat a large stock pot over medium high heat. Add ground beef, diced onions, garlic and 1 teaspoon kosher. Cook until meat is browned, drain fat and return meat/onion mixture to the pot.
-
Over medium heat, stir in cumin, chili powder, cayenne pepper, and chipotle peppers in adobe.
-
Add tomatoes and their juice, tomato sauce, beans, pumpkin, hard cider, chocolate, and sugar.
-
Put a lid on the pot and simmer for one hour, stirring occasionally. Taste for seasoning and adjust to your taste as necessary.
-
Serve with a drizzle of yogurt or sour cream, grated cheese, cilantro, tortilla chips or cornbread.
Share this Recipe
Craisin' About You No Knead Bread
|
This heart shaped, no knead craisin bread is a delicious introduction to bread baking. I have baked the original no-knead bread recipe from Jim Leahey many times and this recipe is inspired by both that recipe and by Sally's Baking Addiction Homemade Artisan Bread.
|
Ingredients
- 3-1/4 cups King Arthur All Purpose Flour, unbleached
- 2 teaspoons Red Star Platinum Yeast
- 2 teaspoons Kosher Salt
- 1 cup Dried cranberries
- 1-1/2 cups Water, room temperature
Servings: loaf
Instructions
-
In a large mixing bowl, mix together flour, yeast, salt and dried cranberries with a wooden spoon. Pour in water and continue mixing to incorporate, scraping sides of the bowl with a rubber scraper. The dough will look weird, shaggy and dry, then it will be sticky. Don't fret, its okay, that's the way it should look. Cover the bowl with plastic wrap and let rise 2 hours at room temperature, then refrigerate overnight or longer (I actually got busy and let mine ferment 3 days, its fine!)
-
When ready to bake, place Lodge Cast Iron Pizza Pan or baking stone on middle rack of your oven. Also, place an empty broiler pan on the bottom rack of oven (you will use this pan to create steam). Preheat oven to 475 degrees. You want your oven and pans to be hot, hot, hot!
-
Remove dough from refrigerator to floured work surface. Shape dough with floured hands into a long baguette, wider in the middle with tapered ends. Cut the long loaf in two, the wider part will be the top of your heart, the tapered ends will be the bottom of the heart loaf.
4. Gently merge the heart together, working to seam the middle together and gently pinching to make a heart shape, using extra bench flour as needed. Use a bench scraper to help you transfer your heart loaf to a piece of parchment paper. Cover with a bit of floured plastic wrap and a clean dish towel, let rise 45 minutes.5. Boil 1 cup of water and set aside. When its time to bake, uncover dough and use a sharp serrated bread knife to make two diagonal cuts in the bread. Use a a pizza peel or upside down baking sheet to quickly transfer to the hot Lodge Cast Iron Pizza Pan or baking stone, then pour the cup of hot water into the empty broiler pan that's on the bottom of the oven to create steam. Quickly close the oven door.6. Bake for 20 minutes or until bread is golden brown and has an internal temperature of at least 190 degrees. I use an instant read Thermapen for bread baking and cooking.
7. Remove to wire rack and cool slightly before cutting and slathering with butter and Unicoi Preserves.Recipe NotesHere are some links to the tools I used in this recipe:
Share this Recipe
Unicoi Preserves Corn Fritters with Goat Cheese
|
Sweet corn with just enough batter to hold the kernels together, our corn fritter recipe is easy and so tasty topped with goat cheese and Unicoi Preserves Cherry Jalapeno Spread.
|
Ingredients
- 3/4 cup All purpose flour
- 1 teaspoon Baking powder
- 3/4 teaspoon Kosher Salt
- 1/4 teaspoon cayenne pepper
- 3 cups corn fresh, canned or frozen and thawed
- 1 tablespoon fresh jalapenos, diced
- 1 tablespoon fresh chives, diced plus additional for garnish
- 1/2 cup whole milk
- 1 tablespoon butter, melted
- 1 egg, large
- 4 oz. Goat cheese
- 4 oz. Unicoi Preserves Cherry Jalapeno Spread
- 1 stick butter for pan frying
Servings:
Instructions
-
Combine flour, baking powder, salt and cayenne pepper.
-
Fold corn, diced jalapeno pepper and chives into flour mixture, stir to combine.
-
Whisk together milk, melted butter and egg; fold into the corn and flour mixture, stir until just combined.
-
Preheat an electric griddle to 375 degrees or cast iron skillet over medium heat. Once griddle is to temperature, rub the griddle with a stick of butter, coating the griddle well. Use two spoons to drop batter onto the griddle, flatten slightly. Cook 3 minutes per side, flipping once. Remove to paper towel lined baking sheet and season with salt. Working in batches, wipe off the griddle with a paper towel and re-coat with butter, continue cooking fritters until all batter has been cooked.
-
To serve, top each corn fritter with crumbled goat cheese, Unicoi Preserves Cherry Jalapeno Spread and fresh chopped chives.
Share this Recipe
