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Recipes

Suzy's Significant Trifle Cake

Suzy's Significant Trifle Cake

Suzy's Significant Trifle Cake

 

 

A beautiful, delicious and no cook dessert that's easy to make using Ingles bakery pound cake and Unicoi Preserves.
Servings Prep Time
25 people 30 minutes
Ingredients

  • 1 3.4 oz.

    Jello Instant Cheesecake Pudding Mix

  • 2 cups

    Milk

  • 1 loaf size

    Ingles bakery pound cake

  • 4 oz.

    Unicoi Preserves Vineyard Spread

  • 12 oz.

    Laura Lynn frozen raspberries

  • 16 oz. bag

    Murray Ginger Snaps

  • 16 oz.

    Laura Lynn Whipped Topping, thawed

Servings: people
Instructions
  1. Make pudding with 2 cups of milk, following the package directions, set aside.
    Slice pound cake in thirds lengthwise using a serrated bread knife and separate slices on a cutting board.
  2. Spread Unicoi Preserves over the bottom layer of cake, stack the middle piece on top, spread it with Unicoi Preserves and add the top piece of cake. You probably won’t use all the Unicoi Preserves in this step, but you can use what’s left in the jar when you build the trifle.
    3. Cut one inch (approximate) slices of cake, then cut carefully into cubes. If the pieces crumble a little, that’s ok, no one will know!
    4. Place half the Unicoi Preserve filled cake cubes in the bottom of a trifle bowl. Spoon half of the leftover preserves around the edges of the trifle bowl so you see the preserves from the outside of the bowl.
    5. Spoon half the pudding over the cake cubes.
    6. Add half the frozen raspberries over the pudding.
    7. Place about half the gingersnaps in a zip top bag and crush them. I use my rolling pin but a cast iron skillet works too. Sprinkle some of the gingersnap pieces over the raspberries, then use some of the uncrushed gingersnaps to line the outside edge of the trifle bowl.
    8. Spoon in a generous amount of whipped topping, then repeat layers, reserving a few raspberries for the top.
    9. Cover and refrigerate or serve immediately. I have made this a day ahead and it was delicious!
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Cherry Bombs

Cherry Bombs

Cherry Bombs
A delicious mash-up between two classic appetizers, the jalapeno popper and sausage cheese balls.
Servings Prep Time
24 servings 30 minutes
Cook Time
25 minutes
Ingredients
  • 12 whole jalapenos
  • 8 ounces fresh ground pork sausage
  • 8 ounces sharp cheddar cheese
  • 1 cup Bisquick baking mix
  • 1/4 cup Milk
  • 1 Tablespoon Lane's BBQ Magic Dust rub
  • 1 jar Unicoi Preserves Cherry Jalapeno Spread
Servings: servings
Instructions
Grilling Preparation
  1. Set up your grill for direct grilling and preheat to 400 degrees. Cut the jalapenos in half lengthwise and remove the seeds and ribs. I like to use a small spoon to scoop out the inside of the peppers. Grate the cheese. I prefer to use an aged sharp white cheddar cheese for this recipe. Cabot 3 year aged white cheddar is an ideal choice.
  2. In a mixing bowl, combine the sausage, grated cheese, Bisquick, milk and Magic Dust and mix thoroughly by hand to combine the ingredients. Stuff the prepared peppers with the sausage mixture, packing it in firmly. I like to overfill the peppers slightly, mounding the mixture into the pepper half. Continue until all peppers are stuffed.
    3. Place peppers on the pre-heated grill and cook for 15-20 minutes, until the sausage mixture is dark golden brown and jalapenos are slightly charred. Glaze the top of the peppers with Cherry Jalapeno Spread and cook an additional 2 minutes to set the glaze. Remove from the grill and serve immediately.
    Oven Preparation
    1. Alternatively, you can prepare these in your oven. Preheat your oven to 400 degrees. Place the prepared peppers on a foil lined cookie sheet and bake on the middle rack 15-20 minutes, until the sausage mixture is dark golden brown. Glaze the peppers with Cherry Jalapeno Spread and cook an additional 2 minutes to set the glaze.
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Goat Cheese Spread

Goat Cheese Spread

A creamy and delicious cheese spread to serve with Unicoi Preserves. Spread this delicious goat cheese spread on toasted crostini and top with Unicoi Preserves Cherry Jalapeno Spread.
Ingredients
  • 8 oz. Goat cheese, room temperature
  • 8 oz. Cream cheese, room temperature
  • 1/4 cup Half and Half
Servings: 24
Instructions
  1. Place goat cheese and cream cheese in the bowl of stand mixer. Start mixer out on low and increase speed as it combines.
  2. Slowly add half and half. Continue to mix until smooth and creamy.
  3. Refrigerate in a covered container or serve immediately.
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Cherry Key Lime Cheesecake Dip

Cherry Key Lime Cheesecake Dip

Cherry Key Lime Cheesecake Dip
A no-cook, creamy dessert dip that comes together fast. Can be made ahead and refrigerated up to 1 week ahead. Serve at room temperature with graham crackers or gingersnap cookies.
Servings
36 
Ingredients
  • 16 ounces Cream cheese, room temperature
  • 3/4 cup confectioners sugar, sifted
  • 4 tablespoons butter, room temperature
  • 1/4 cup sour cream
  • 2 teaspoons Vanilla Extract
  • 1/2 teaspoon lemon juice, fresh
  • 1/2 teaspoon Kosher Salt
  • 4 oz. Unicoi Preserves Cherry Key Lime Spread
Servings:
Instructions
  1. Place softened cream cheese, confectioners sugar, butter, sour cream, vanilla, lemon and salt in the bowl of a stand mixer.
  2. Start the mixer on slow speed and gradually increase the speed. Whip until smooth, light and fluffy.
  3. Refrigerate in a covered bowl for up to 1 week ahead.
  4. When ready to serve, spoon cheesecake dip into a pie plate or a festive shallow bowl, then top with Unicoi Preserves Cherry Key Lime Spread.
  5. Serve at room temperature with graham crackers or gingersnap cookies.
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Sourdough Bagels

Sourdough Bagels

Sourdough Bagels
Confession: I have a sourdough starter named Clyde that's very neglected. When I first learned about Red Star Platinum Instant Sourdough Yeast at the National Festival of Breads, I could hardly contain my excitement! This product is a breakthrough for people like me who want the flavor of authentic sourdough culture without the hassle of maintaining a sourdough starter. Homemade sourdough bagels are the perfect Unicoi Preserves delivery device and are surprisingly easy to make. This recipe is adapted from King Arthur Flour.
Servings Prep Time
16 bagels 30 minutes
Cook Time
20-25 minutes
Ingredients
Bagel dough
  • 1 pack Red Star Yeast Platinum Instant Sourdough Yeast
  • 5 3/4 cups King Arthur All Purpose Flour, unbleached
  • 1/4 cup Carnation Malted Milk Powder, Original
  • 2 tablespoons sugar, granulated
  • 1 tablespoon Kosher Salt
  • 2 cups warm water, 120-130 degrees
Water bath
  • 2 quarts water
  • 2 tablespoons Carnation Malted Milk Powder, Original
  • 1 tablespoon Sugar
Bagel Toppings
  • 1 egg white, whisked with 1 tablespoon water
  • Options: sesame seeds
  •  poppy seeds
  •  everything bagel seasoning
  •  coarse or pretzel salt
Servings: bagels
Instructions
  1. Add all dry ingredients to the bowl of a stand mixer fitted with dough hook and mix to combine. Slowly add warm water and mix on slow speed until combined, then increase mixer speed to medium and continue kneading until dough is smooth, scraping sides of the bowl occasionally. This took me about 5 minutes. If your dough is pooling at the bottom of the mixing bowl, add a small amount of flour, 1 tablespoon at a time.
  2. Shape the dough into a ball and place into a large bowl lightly greased with vegetable oil. Cover and let rise in a warm place until doubled, 1 to 1 1/2 hours.
    3. While dough is rising, get your water bath ready. Measure all water bath ingredients into a Dutch oven or shallow wide pan at least 3" deep. Stir and bring to boil, cover and reduce to low simmer while you form the bagels.
    4.After dough has risen, gently deflate it and transfer to a work surface that's been light sprayed with non-stick cooking spray. I like to use a silicone pastry mat for this. Prepare two baking sheets by lining with parchment paper or silicone baking sheets. Preheat oven to 425 degrees.
    5.Divide dough into 16 similar size pieces, then shape them one at a time. Roll dough into a ball, then poke a hole in the middle with your finger and stretch it out by twirling the dough to form a ring. Hint: Make the hole a bit bigger then you think, knowing it will puff up and rise. Place each bagel on the baking sheet as you form them.
    6. After forming all the bagels, its time for them to go into the water bath. Remove the lid from the Dutch oven and gently lower 3 or 4 at a time into water. Set a timer for 1 minute and simmer for 30 seconds a side. I used a long stainless slotted spatula to turn them but a slotted spoon or spider will work too. Return them to the baking sheet after boiling.
    7.Brush the bagels with the egg wash, then sprinkle with any toppings you like. I topped some of mine with black and white sesame seed and others with sriracha sesame seeds. Poppy seeds, coarse salt, everything bagel season are all great options but use what you like.
    8.Bake bagels for 20 - 25 minutes until they are deep golden brown. I rotated my baking sheets half way through. Remove from oven and cool on a rack.
    9. Serve warm or at room temperature with cream cheese and Unicoi Preserves. Store at room temperature or freeze to extend the happiness.
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PB & J S'mores Trifle

PB & J S'mores Trifle

PB & J S'mores Trifle
Suzy's original recipe created for the Legendary Lentil Festival Cook-Off, sponsored by USA Pulses. This is an impressive but easy dessert trifle incorporating nutritious US lentils and a whole can of chickpeas, including the liquid aquafaba. Aquafaba is the thick, gelatinous liquid that's drained from the chickpeas and is used as a vegan egg substitute.
Servings Prep Time
24 servings 1 hour
Ingredients
Lentil layer
  • 1 cup brown lentils, cooked, drained and rinsed
  • 1/4 cup Hershey's Special Dark Cocoa Powder
  • 1 tsp. instant espresso coffee powder
  • 1/2 cup Heavy whipping cream
Peanut butter layer
  • 15.5 oz. can chickpeas, drained, liquid reserved, then rinsed
  • 1 cup peanut butter, creamy
  • 1/2 tsp. vanilla bean paste
  • 1/4 tsp. Kosher Salt
Aquafaba marshmallow fluff layer
  • 3/4 cup aquafaba (liquid reserved from chickpeas)
  • 1/2 tsp. cream of tartar
  • 2 tsp. vanilla bean paste
  • 1 cup granulated white sugar
For assembling trifle
  • 14.4 oz. box honey graham crackers, divided in thirds
  • 8 oz. Unicoi Preserves Strawberry Vanilla Spread
Servings: servings
Instructions
Chocolate lentil layer
  1. Place lentils in the bowl of a food processor, pulse several times. Scrape down bowl, then add dark cocoa powder, instant espresso coffee powder and heavy whipping cream. Pulse to combine, then continue to puree until smooth, scraping bowl as necessary. Remove mixture to medium size mixing bowl, set aside. Wash bowl and blade of food processor.
Peanut butter layer
  1. Place chickpeas, peanut butter, vanilla bean paste and kosher salt in to the bowl of food processor. Pulse to combine, scrape sides of bowl and continue to puree until smooth, creamy and looks similar to cookie dough. Set aside.
Aquafaba marshmallow fluff layer
  1. Pour reserved liquid from chickpeas into medium mixing bowl, add cream of tartar and vanilla bean paste. Using a hand mixer, whip until frothy. Slowly and gradually add granulated white sugar. Increase speed of mixer after sugar is incorporated and continue to whip until mixture looks glossy and holds a firm peak. Set aside
To assemble trifle
  1. Place 1 sleeve of graham crackers in a zip top plastic bag and crush them by hand in to bite size pieces. Pour evenly over the bottom of a trifle bowl.
  2. Spoon peanut butter mixture loosely and evenly over graham crackers.
  3. Pour Unicoi Preserves Strawberry Vanilla Spread over peanut butter layer, spreading lightly to cover peanut butter.
  4. Place second sleeve of graham crackers in to zip top plastic bag and crush them by hand in to bite size pieces. Pour evenly over previous layer.
  5. Fold 1 cup of marshmallow fluff in to lentil chocolate mixture. After incorporated, gently fold another 2 cups marshmallow fluff in until barely incorporated. Spoon evenly over previous layer in trifle bowl.
  6. Place third sleeve of graham crackers in zip top plastic bag and crush them by hand in to bite size pieces. Pour contents evenly over previous layer.
  7. Spoon remaining marshmallow fluff evenly over trifle and use a spoon to make swirls and peaks. Using a kitchen torch, flame the marshmallow fluff in several places to mimic toasted marshmallows.
  8. Refrigerate or serve immediately.
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The Perfect Margarita

The Perfect Margarita

The Perfect Margarita
A smooth and delicious cocktail using reposado tequila. "Reposado" means rested or restful, meaning the tequila has been aged two months to a year in oak. Aging in white oak gives the tequila a mellow flavor combined with the flavor of blue agave, making reposado the ideal tequila to choose for The Perfect Margarita.
Ingredients
  • 8 oz. Key lime juice
  • 8 oz. Simple syrup
  • 6 oz. Reposado tequila
  • 2 oz. Orange Liqueur
  • 1 Lime, sliced in wedges for garnish
  •  Coarse salt to rim glasses, if desired
Servings:
Instructions
  1. Pour lime juice, simple syrup, tequila and orange liqueur in to a quart size canning jar. Screw lid on jar securely and shake well.
  2. Moisten the rim of each glass with a piece of lime, then roll the rim evenly in coarse salt, if desired. Fill glass half full of crushed ice and pour margarita over ice.
  3. Garnish with a fresh lime slice.
  4. Relax and enjoy with Unicoi Preserves, cheese, charcuterie, crusty bread and friends.
  5. Tip: To make a simple syrup, just mix equal parts sugar and water together in a sauce pan and heat it until the sugar is dissolved. For example, heat 1 cup of water and stir in 1 cup sugar until dissolved. Refrigerate until cold. We like to make a large batch and keep it on hand in the refrigerator in a mason jar.
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Jalapeno Poppers

Jalapeno Poppers

Jalapeno Poppers
One of our most popular appetizers! Make twice as many as you think you'll need, then double it. This recipe is a home run appetizer and they go fast!
Servings
30 poppers
Ingredients
  • 15 Jalapeno peppers, washed
  • 8 oz. Cream Cheese
  • 16 oz. Bacon, regular sliced
  • 4 oz. Unicoi Preserves Apple Cider Pepper Spread
Servings: poppers
Instructions
  1. Preheat oven to 400 degrees. Line a baking sheet with foil, then place a baking rack on top of the foil lined pan. Wearing gloves, cut jalapenos in half lengthwise.
  2. Use a spoon to scoop out the seeds and membrane.
  3. Spread cream cheese in the cavity of each jalapeno, making sure to completely fill the pepper.
  4. Cut bacon slices in half. Wrap each jalapeno popper with half a slice of bacon, then use a toothpick to secure the bacon. Place jalapeno poppers on baking rack.
  5. Bake on middle rack of preheated oven for 20 minutes. Alternately, you can cook these on the grill. Set up the grill for indirect cooking and heat to 400 degrees.
  6. Spoon 3 Tablespoons Unicoi Preserves Apple Cider Pepper Spread into a microwave safe custard cup. Microwave for 10-15 seconds to liquefy.
  7. Remove poppers from the oven or grill, and using a silicone brush, glaze with Unicoi Preserves Apple Cider Pepper Spread. Bake another 10 minutes and serve.
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Peanut Butter Pretzel Rolls

Peanut Butter Pretzel Rolls

Peanut Butter Pretzel Rolls
Suzy's recipe from the 2019 National Festival of Breads in Manhattan, Kansas, home of Kansas Wheat. Easy, delicious and dependable results using quality ingredients from Red Star Yeast and King Arthur Flour. Delicious served with soft butter and Unicoi Preserves.
Servings
14 rolls
Ingredients
Dough
  • 2 cups warm water (110-115 degrees)
  • 2 tablespoons honey
  • 1/4 oz. pack Red Star Platinum Yeast
  • 1/2 cup Powdered peanut butter
  • 1 tablespoon, plus 2 teaspoons, divided vegetable oil
  • 1 tablespoon butter, unsalted, melted
  • 2 teaspoons Kosher Salt
  • 5 - 5-1/4 cups King Arthur Unbleached All-Purpose Flour
Boiling Solution
  • 10 cups water
  • 1/2 cup baking soda
Topping
  • 1 large egg yolk, plus 2 teaspoons water
  • 1/4 cup dry roasted peanuts, coarsely chopped
  • 1 1/2 teaspoons King Arthur Pretzel Salt
Servings: rolls
Instructions
  1. In bowl of stand mixer fitted with dough hook, combine water, honey and yeast; let proof 5 minutes.
  2. Mix in powdered peanut butter, 1 tablespoon vegetable oil, butter and salt. Gradually add enough flour to form a soft dough that pulls away from sides of bowl.
  3. Knead dough with hook 3 – 4 minutes to form a smooth dough. Grease large bowl with 2 teaspoons vegetable oil. Place dough in bowl, turning to coat. Cover; let rise in warm place until doubled.
  4. Preheat oven to 400°F. Deflate dough and turn out on floured work surface. Scale 3-ounce pieces of dough; shape into smooth rolls. Place rolls on a 12” x 18” pan lined with nonstick baking mat.
  5. In 4-quart or larger Dutch oven, combine water and baking soda, bring to a boil. Boil 3 rolls at a time for 45 – 60 seconds, turning occasionally. Use slotted spoon to remove rolls to pan.
  6. Using a sharp knife, cut an “X” in the top of rolls. Beat together egg yolk and water; brush on rolls. Sprinkle on peanuts first, then pretzel salt.
  7. Bake on middle rack of oven 20 – 25 minutes until dark golden brown and internal temperature is 205°F – 210°F. Remove rolls to a rack and cool. Serve with butter and Unicoi Preserves.
Nutritional information per serving
  1. (1 ROLL, 115g): 233 calories, 45 calories from fat, 5g fat, 1g saturated fat, 0g trans fat, 15mg cholesterol, 517mg sodium, 40g total carbohydrate, 3g dietary fiber, 3g sugars, 7g protein, 92mcg folate, 2mg vitamin C, 3mg iron.
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Jammin' Party Sandwiches

Jammin' Party Sandwiches

Jammin' Party Sandwiches
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 
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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Biscuits

Biscuits

Biscuits
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
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

Apple Pie Sundaes

Apple Pie Sundaes
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 
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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