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grilled pound cake
Grilled Pound Cake with Strawberries and Mascarpone Cream
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A delicious dessert for two, made easy with ingredients from the Ingles deli and bakery.
Servings Prep Time
2 15
Cook Time
5
Servings Prep Time
2 15
Cook Time
5
grilled pound cake
Grilled Pound Cake with Strawberries and Mascarpone Cream
Print Recipe
A delicious dessert for two, made easy with ingredients from the Ingles deli and bakery.
Servings Prep Time
2 15
Cook Time
5
Servings Prep Time
2 15
Cook Time
5
Ingredients
  • 1/4 cup Mascarpone cheese
  • 1/4 cup Heavy whipping cream
  • 1/2 teaspoon Bourbon *
  • 1 teaspoon Sugar
  • 2 slices Pound cake (about 1-1/2 inch thick) Purchased from the bakery
  • 2 Tablespoons Butter, softened
  • 2 Tablespoons Unicoi Preserves Strawberry Vanilla Spread
  • Strawberries, for garnish
Servings:
Instructions
  1. grilled pound cake
  2. Combine mascarpone cheese, whipping cream, sugar and bourbon in a small, clean bowl. Using an electric mixer, whip until soft peaks form. Cover and refrigerate until needed, up to 2 days.
  3. Preheat cast iron or non-stick skillet on medium. Butter both sides of pound cake evenly and toast each side until golden brown, 2-3 minutes per side. Remove from pan and place on dessert plate.
    grilled pound cake
  4. To serve, top each slice with a scoop of the mascarpone cream and a spoonful of Unicoi Preserves Strawberry Vanilla Spread. Garnish with fresh strawberries, if available.
    grilled pound cake
Recipe Notes

*Can substitute vanilla extract for bourbon

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Kolachki Cookies
My Mom's Kolachki
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My mom, Diane Lescosky, made these cookies every Christmas for us and this recipe was one of my Dad's favorite. Sometimes she'd fill them with chopped pecans that we had picked and shelled with my Pop Pop, other times she'd fill them with jam or preserves. I'd like to think that my folks would like my version, filled with our Strawberry Vanilla and Salted Caramel Peach Spread. You'll notice there is no sugar in the cookie dough. This is not a typo. The only sugar in this recipe is the powdered sugar you use for rolling the dough before baking and dusting before serving.
Servings Prep Time
30 cookies 30 minutes
Cook Time
10-15 minutes
Servings Prep Time
30 cookies 30 minutes
Cook Time
10-15 minutes
Kolachki Cookies
My Mom's Kolachki
Print Recipe
My mom, Diane Lescosky, made these cookies every Christmas for us and this recipe was one of my Dad's favorite. Sometimes she'd fill them with chopped pecans that we had picked and shelled with my Pop Pop, other times she'd fill them with jam or preserves. I'd like to think that my folks would like my version, filled with our Strawberry Vanilla and Salted Caramel Peach Spread. You'll notice there is no sugar in the cookie dough. This is not a typo. The only sugar in this recipe is the powdered sugar you use for rolling the dough before baking and dusting before serving.
Servings Prep Time
30 cookies 30 minutes
Cook Time
10-15 minutes
Servings Prep Time
30 cookies 30 minutes
Cook Time
10-15 minutes
Ingredients
  • 1/2 cup Butter, softened
  • 3 oz. Cream Cheese, softened
  • 1 1/4 cup All purpose flour
  • 1 pinch salt
  • Powdered sugar, for rolling cookies
  • Unicoi Preserves Strawberry Vanilla Spread
  • Unicoi Preserves Salted Caramel Peach Spread
Servings: cookies
Instructions
  1. Beat butter and cream cheese with a mixer until light and fluffy. Add a pinch of salt.
  2. Add the flour gradually, beating well after each addition. After you've incorporated all the flour, roll into a ball, wrap with plastic wrap and refrigerate to chill, an hour or longer.
  3. Preheat oven to 375 degrees. Take dough out of the refrigerator and let it soften about 15 minutes so its easier to roll. The dough should be cool to touch. For ease of rolling, sprinkle your surface with powdered sugar (not flour) and roll dough out to about 1/8 inch thickness. Cut cookies using a 2 1/2 inch or 3 inch round cookie cutter. Alternately, cut into squares of that same dimension.
    Kolachki Cookies
  4. Spoon 1/4 teaspoon of Unicoi Preserves into the center of each cookie. Fold opposite sides together, with a slight overlap. Press lightly to seal.
    Kolachki Cookies
  5. Place cookies on a Silpat or parchment lined baking sheet.
    Kolachki Cookies
  6. Bake at 375 degrees for 10-12 minutes. They will not brown on top, only set.
    Kolachki Cookies
  7. Remove and place on wire cooling rack. Sprinkle with powdered sugar before serving.
    Kolachki Cookies
  8. Note: If some of the cookies open up and weep a bit, don't worry, just sprinkle those with a bit more powdered sugar. They'll still be delicious.
    Kolachki Cookies
  9. Kolachki Cookies
Recipe Notes

[recipe]

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A twist on individual apple tarts that everyone is sure to love. Because, BACON!

We baked our tarts on our Big Green Egg in the Lodge Cast Iron Mini Cake Pan. To do this, preheat your Egg to 400 degrees with pizza stone and bake for approx. 25-30 minutes or until pie crust is browned and filling is bubbly and topping looks happy.

Oven directions listed in recipe below.

apple tarts
Apple Tarts with Bacon Streusel
Print Recipe
Servings Prep Time
7 mini tarts 30 minutes
Cook Time
30 minutes
Servings Prep Time
7 mini tarts 30 minutes
Cook Time
30 minutes
apple tarts
Apple Tarts with Bacon Streusel
Print Recipe
Servings Prep Time
7 mini tarts 30 minutes
Cook Time
30 minutes
Servings Prep Time
7 mini tarts 30 minutes
Cook Time
30 minutes
Ingredients
  • 4 tablespoons butter
  • 3 Granny Smith apples, peeled, cored and diced into 1/4 inch cubes
  • 6 tablespoons Unicoi Preseves Apple Cider Pepper Spread
  • 1/8 teaspoon Kosher Salt
  • 1/4 cup Flour
  • 1/4 cup light brown sugar
  • 1/8 teaspoon Kosher Salt
  • 1 tablespoon cornstarch
  • 1 Laura Lynn Refrigerated Pie Crust
  • 4 slices Pine Street Market Bacon, cooked crispy and chopped
Servings: mini tarts
Instructions
  1. Preheat oven to 400 F
  2. In a 10" pan, melt 2 T. butter over medium heat. Add apples and cook 5-10 minutes until softened, stirring occasionally. Stir in 3 T. of Unicoi Preserves Apple Cider Pepper Spread and kosher salt. Cook 5 more minutes, then set aside to cool.
    apple tarts
  3. In a small mixing bowl, cut remaining 2 T. butter into small pieces and mix with flour and 1/4 c. brown sugar. Mash them together with a fork or your fingers until they resemble pebbles, then stir in the bacon.
    bacon
  4. Lightly sprinkle work surface with flour. Unroll 1 pie crust and using a 4 inch round cutter, cut dough into 7 circles. You will have to re-roll your dough scraps to get 7, but it will work. Gently press the dough into your greased muffin tins or Lodge Cast Iron Mini Cake Pans. Sprinkle the bottom of each tart with cornstarch, this will prevent soggy crust. Nobody likes soggy pie crust.
    apple tarts
  5. Spoon apple mixture into each tart and top with bacon streusel.
    apple tarts
  6. Bake for 25-30 minutes or until pie crust is golden brown and apple mixture is bubbling and streusel looks happy. Cool on wire rack.
    apple tarts
  7. Take remaining 3 T. Apple Cider Pepper Spread and microwave it for 10-15 seconds and drizzle over the top of the tarts before serving.
Recipe Notes

Laura Lynn Pie Crust is packaged with two individual pie crusts, so you can bake more tarts another day.

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chobanipbj This recipe is inspired by PB & J Yogurt on the Chobani SoHo Cafe menu.

Delicious, fast and easy to prepare, with only 5 all natural ingredients. That’s the Future of Food.

 

PB&J1

 

pb & j yogurt
PB & J Yogurt
Print Recipe
Peanut butter and jelly, a childhood favorite, elevated to the top on delicious Greek yogurt.
Servings
1
Servings
1
pb & j yogurt
PB & J Yogurt
Print Recipe
Peanut butter and jelly, a childhood favorite, elevated to the top on delicious Greek yogurt.
Servings
1
Servings
1
Ingredients
  • 5.3 oz. Chobani Plain Non-Fat Greek Yogurt
  • 1 T. Laura Lynn All Natural Peanut Butter, Creamy
  • 2 t. Unicoi Preserves Vineyard Spread
  • 1 T. Honey Roasted Peanuts
  • 12 Red grapes
Servings:
Instructions
  1. Spoon yogurt into a serving bowl. Top with peanut butter, grapes, split in half, and Vineyard Spread, then sprinkle peanuts over your bowl of goodness. Enjoy!
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Locally grown fruit is the best part of summer and Georgia Grown peaches are one of my absolute favorites. Last week I bought a box of “scratch and dent” peaches at Jaemor Farms. While they may not be as pretty as the first quality peaches, they are perfect for making ice cream and peach sorbet.

georgiapeaches (Custom)

Here’s a delicious Peach Sorbet recipe inspired by Martha Stewart, no ice cream maker required, just your food processor.

Georgia Grown peaches must be sweeter then the peaches Martha gets, as I was able to increase the quantity of fruit and decrease the quantity of sugar.

Peach Sorbet
Peach Sorbet
Print Recipe
Peach Sorbet
Peach Sorbet
Print Recipe
Ingredients
  • 8 Peaches, ripe
  • 1/2 cup Demerara Sugar
  • 1 teaspoon lemon juice
  • 1 teaspoon vanilla, best quality
  • 2 pinches salt
Servings:
Instructions
  1. Make a simple syrup by warming 1/2 cup of water and stirring in 1/2 cup demerara sugar until dissolved. Refrigerate until cold.
  2. Peel and slice peaches, catching and using all the juice. Freeze until firm.
  3. Put frozen peaches in food processor with chopping blade, pulse to break down a bit. Add simple sugar mixture, lemon juice, vanilla and two pinches of salt. Process until smooth and creamy.
  4. Too soft? Place in a container in the freezer for a bit to firm up. Top with Unicoi Preserves Salted Caramel Peach Spread.
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