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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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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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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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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
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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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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