Traminette Overlooking the Delaware Bay

Food, Wine, Art

Graceful Living
We believe that the path to a gracious lifestyle can be found in the appreciation of wine, food, and art. In our ever fast pace world, take time to explore the pairings of wine and food. We would like to share with you some recipes collected throughout the years.

Please send us your favorite recipe using one of your much loved Benigna’s Creek wines and we will share with the world.

01. Benigna’s Creek “Benigna's Red” Sangria
02. Benigna’s Creek “Berry Blitz” Wine Spritzer
03. Benigna’s Creek Peach Wine Bunt Cake with Benigna’s Creek Peach Wine Glaze
04. Benigna’s Creek Raspberry Wine Cheese Cake with Raspberry Wine Sauce for Glaze
05. Benigna’s Creek “Liberty White” Wine and Fresh Strawberry Cream Dessert
06. Benigna’s Creek Raspberry Wine Trifle
07. Chilled Benigna’s Creek Cab Franc Red Wine Fruit Dressing
08. Benigna’s Creek Strawberry Wine Delight
09. Benigna's Creek Blueberry Wine Lemon Cake
10. Benigna's Creek Benigna's Red Wine Chocolate Cupcakes with Cream Cheese Icing
11. Benigna's Creek Strawberry Wine Jelly
12. Spiced Applesauce Cakes
13. Benigna's Creek "Sunshine" Wine Cake
14. Benigna's Creek Burgers
15. Benigna’s Creek Strawberry - Pink Lemonade
16. Benigna’s Creek Raspberry Iced Tea
17. BC Wine Fruit Punch
18. Benigna’s Hot Chocolate
19. Truffles
20. Hearty Mushroom Soup
21. Red Wine Wassail
22.  Hawaiian Luau Punch
23.  Sunshine Sangria
24.  Sinshine Sweet Tea Sangria
25.  BC Delight Spritzer
26.  Apple Spice Wine Martini Punch
27.  Apple or Peach Crisp
28.  Hot and Dreamy


Benigna’s Creek “Benigna's Red” Sangria by Uncle Andy
1 Bottle of Benigna’s Creek Benigna's Red Wine
½ Cup Orange Juice
1 Lemon, wedged
1 Lime, wedged
1 Orange, wedged
2 Apples, wedged
2 Cups Club Soda or Ginger Ale
Pour the wine and orange juice in a pitcher. Squeeze the juice from the lemon, lime, and orange wedges into the wine. Add wedges into the wine. Chill. Add soda right before se Include the fruit when serving.
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Benigna’s Creek “Berry Blitz” Wine Spritzer by Aunt Lisa
- Benigna’s Creek “Berry Blitz”
- Club Soda
Mix 2 parts Berry Blitz and 1 part club soda. Fill wine glasses with ice. Add the mix. Serve immediately.
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Benigna’s Creek Peach Wine Bunt Cake with Benigna’s Creek Peach Wine Glaze by Sharon Boyer

Bunt Cake ingredients:
1 Box Yellow Cake Mix
4 Eggs
1/3 Cup Oil
3 oz Pkg. Peach Jello
3/4 Cup Benigna’s Creek Peach Wine

Generously grease bunt pan. Mix together all ingredients listed above in a bowl and mix on low for 30 seconds, scraping the sides. Mix for 2 minutes on medium speed until batter is smooth. Pour into bunt pan and bake at 350° about 40-45 minutes. About 5 minutes before cake is done, mix the glaze in a small saucepan and bring to a full boil.

Glaze ingredients:
1 Stick Margarine
½ Cup Benigna’s Creek Peach Wine
¾ Cup Confectionery Sugar

Remove cake from the oven when it is done and spoon the glaze over the cake while it is in the pan. I reserve a few tablespoons to pour over the cake when taken out of the pan. Allow the cake to cool. When ready to remove from the pan, take a knife and loosen the edges of the cake. Remove from pan and take the remaining glaze and drizzle over cake.

This cake could be made with any Benigna’s Creek fruit wine and matching jello flavor.

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Benigna’s Creek Raspberry Wine Cheese Cake with Raspberry Wine Sauce Recipe for Glaze
1 ½ Cups Graham Crackers, crushed
2 TBSP Sugar
¼ cup melted Butter
Mix together; add more butter if not sticking together. Press into bottom and part way up sides of a spring form pan. Bake for 5-6 minutes at 350°. Take out and set aside.
24 oz Cream Cheese, softened
¾ Cup Sugar
3 Eggs
1 TBSP Lemon Juice
1 TBSP Vanilla
¼ Cup Sour Cream
2/3 Cup Benigna’s Creek Raspberry Wine
2 TBSP Raspberry Jam, Seedless
1 tsp Sugar
Blend cream cheese until creamy. Gradually add sugar and blend in with electric mixer. Add eggs, lemon juice, vanilla, and sour cream. Blend until smooth and creamy. While mixing this, bring wine to a boil in saucepan, add jam and sugar. Boil until reduced to a thin sauce. Add to cheese cake mixture; fold in gently. Pour into spring form pan. Bake for 40-48 minutes, until top is light brown at 375°.

Benigna’s Creek Raspberry Wine Sauce:
½ Cup Benigna’s Creek Raspberry Wine
2 TBSP Raspberry Jam, Seedless
3 ½ TBSP Corn Syrup (light/white)
Boil ingredients until reduced to a thick syrup, not too thick that it can’t be drizzled. Drizzle over semi-cool cheesecake. Garnish with wine soaked raspberries. Drizzle sauce over raspberries.

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Benigna’s Creek “Liberty White” Wine and Fresh Strawberry Cream Dessert
by Charlene Hoffman
Cream Filling:
1 Cup Whole Milk
1 Cup Whipping Cream
1 ½ tsp Unflavored Gelatin
1 Cup Sour Cream
1/3 Cup Sugar
1 Vanilla Bean, halved lengthwise then crosswise
Pour milk into a saucepan. Sprinkle gelatin over milk. Let stand for 10 minutes. Bring milk mixture to simmer, stirring until gelatin dissolves. Remove from heat. Stir 1/3 cup sugar. Gradually stir in whipping cream. Whisk in sour cream. Scrape seeds from half of vanilla bean into sour cream mixture; mix well (keep pod). Pour into six custard cups. Refrigerate until set; about 4 hours.
2 lbs hulled Strawberries
¼ Cup Sugar
1 Cup Benigna’s Creek Liberty White Wine
Combine strawberries, wine, and sugar in a bowl. Scrape seeds from remaining half of vanilla bean; add pod. Stir and cover with saran wrap about 4 hours. This will get very juicy.
To Serve:
Invert cream filling in a bowl and top with topping mixture. Makes six servings.

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Benigna’s Creek Raspberry Wine Trifle by Rachel Raczka
6 oz Sponge Cake, cut into cubes
4 oz Benigna’s Creek Raspberry Wine
4 oz Raspberry Jam
10 oz Raspberries
8 oz Vanilla Yogurt, custard style, flavored with 4 TBSP of Raspberry Wine
½ Pint Whipped Cream
Silvered almonds and mint leaves, to decorate
- Spread half of the sponge cake cubes over the bottom of a large serving bowl.
- Sprinkle half of the wine over the cake to moisten it. Spoon over half of the jam, dotting it evenly over the cake cubes.
- Reserve a few raspberries for decoration. Make a layer of half of the remaining raspberries on top.
- Spoon over half of the yogurt, covering the fruit and cake. Repeat layers. Cover and chill for at least 2 hours.
- Before serving, spoon the whipped cream evenly over the top. To decorate, sprinkle with silvered almonds and arrange the reserved raspberries and the mint leaves on top.

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Chilled Benigna’s Creek Cab Franc Red Wine Fruit Dressing by Arlene Felty
1 Cup Benigna’s Creek Cab Franc Red Wine
½ Cup Sugar
2 TBSP Red Wine Vinegar
1 cinnamon stick (3 inches)
8 whole cloves
Mix a bowl of fruit such as:
Melons, orange slices, strawberries, kiwis, bananas, grapes – any type of fruit
In a saucepan, combine wine, sugar, red wine vinegar, cinnamon stick and cloves. Bring to a boil. Reduce heat; simmer uncovered for 10 minutes. Strain liquid; discard cinnamon stick and cloves. Cover and refrigerate until serving. Pour dressing over fruit and serve.

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Benigna’s Creek Strawberry Wine Delight
1 pan Baked Brownies
Chocolate Mousse (recipe follows)
2 Cups Whipped Cream
1 tsp Vanilla
¼ Cup Sugar
¼ Cup Benigna’s Creek Strawberry Wine
¼ Cup Skor Bits
Cut brownies into 2 inch squares. Pour Strawberry wine over them. Cover and let stand 10 minutes. Beat whipped cream until stiff; add sugar and vanilla. In a glass bowl, place brownies, layer mousse and whipped cream. Put on half of skor bits. Make a second layer of brownies, mousse, whipped cream and skor bits. Refrigerate. Yields 10-12 servings.
Chocolate Mousse:
16 oz Milk Chocolate
2 Blocks Unsweetened Chocolate
5 TBSP Water
2 TBSP Benigna’s Creek Strawberry Wine
2 Egg Yolks
¼ Cup Margarine
1 Cup Whipping Cream
In a double boiler, melt chocolates with Strawberry wine and water. Stir until smooth. Remove from heat, blend in egg yolks. Add margarine. Stir until blended, cool. Whip cream until stiff. Fold in chocolate. Chill one hour.
This mousse could be made with Benigna’s Creek Red or Black Raspberry wine.

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Benigna's Creek Blueberry Wine Lemon Cake by Sharon Boyer
1 Duncan Hines Lemon Cake Mix
1 small box Instant Lemon Pudding Mix
3 large eggs
½ cup canola oil
½ cup water
½ cup Benigna’s Blueberry wine
1 cup fresh or frozen blueberries

3/4 cup 10X sugar
1 stick of butter or margarine
½ cup Benigna’s Creek Blueberry Wine

Spray Bundt cake pan with cooking spray and preheat oven to 350. Mix all ingredients except blueberries in large mixing bowl on low until ingredients are combined. Then turn speed to medium and mix for 2 minutes. After mixing is complete, stir in by hand the blueberries and pour batter into prepared pan. Bake at 350 for 45 minute or until golden. About 5 minutes before cake is done make glaze. Put glaze ingredients in a small saucepan. Heat to boiling, stirring often, then boil for 1 minute. Remove from heat. Remove the cake from the oven when done and leave cake in pan. Pour about 2/3 of glaze over the cake. Allow cake to stay in pan until cool. When cool invert onto a serving platter and spoon on the remaining glaze. I keep in the refrigerator until ready to serve.

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Benigna's Creek Benigna's Red Wine Chocolate Cupcakes with Cream Cheese Icing by Sharon Boyer
½ cup unsweetened cocoa powder
1 ½ tsp baking powder
4 ounces chocolate, broken into pieces
1 tsp salt
½ cup boiling water
½ cup Benigna's Creek Benigna's Red Wine
2 sticks ( 8 ounces ) butter, room temp.
1- 8 ounce cream cheese or mascarpone, soft
1 ½ cups white sugar
4 eggs
2 cups confectioners sugar
1 ¼ cups flour
1 tsp vanilla

Makes 2 dozen regular size cupcakes or 7 dozen mini cupcakes.
Preheat the oven to 350. Line muffin pans with liners.
In a medium, heatproof bowl, combine the cocoa powder and the chocolate pieces. Whisk in the boiling water until the chocolate is melted and the mixture is combined.
In a large bowl, cream the butter and the white sugar. Beat in the eggs, one at a time, until blended. Sift in the flour, baking powder and salt and mix until just combined. Alternating, add the chocolate mixture and wine in batches, mixing well between each addition, until the batter is smooth. Divide among the muffin cups, filling each about ¾ full. Bake until a toothpick inserted in the center comes out clean, about 15- 20 minutes. Let cool.
Lightly beat the cream cheese or mascarpone, then add the confectioners sugar and beat until creamy. Remove the cooled cupcakes from the pan, spread each with the icing.
Benigna's Creek Strawberry Wine Jelly by Sharon Boyer
2 cups Benigna's Creek Strawberry Wine
3 cups granulated sugar
1 (3 ounce) pouch liquid fruit pectin

Mix wine and sugar in a heavy saucepan. Allow sugar to dissolve over medium heat. Cook for about 3 minutes over medium heat stirring constantly. Remove from heat and stir in liquid pectin immediately and mix well. Skim off any foam with a metal spoon. Quickly ladle into hot sterilized jars, leaving ½ inch headspace; seal. Yields about 4 half pints.
I used Benigna’s Creek Strawberry wine. Any of the fruit wines work great!

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Spiced Applesauce Cakes by Sharon Boyer
1/3 cup butter, softened
1 1/3 cup sugar
2 eggs
1 cup applesauce
1/3 cup Benigna’s spice wine or water
1 2/3 cups all-purpose flour
1 tsp. baking soda
¾ tsp. salt
½ tsp. cinnamon
¼ tsp. ground ginger
¼ tsp. baking powder

Beat butter and sugar together; beat in eggs, one at a time, until mixture is light and fluffy. Add applesauce and Benigna’s spice wine and mix; set aside.
In another bowl, combine the dry ingredients; blend into applesauce mixture. Pour into a greased and floured 6-mold Bundt pan.
Bake at 350 degrees for 20 to 25 minutes or until a toothpick inserted in cake comes out clean. Cool in pan 10 minutes; remove from pan and cool.
Note: If you use water instead of wine add ½ tsp. of ground cloves to the recipe.
Optional: Caramel sauce
Combine 1 cup brown sugar, ½ cup whipping cream, ¼ cup corn syrup, 1 Tbsp butter, and 2 tsp. cinnamon. In a large saucepan, heat all ingredients to boiling, stirring constantly. Reduce heat and simmer; uncovered, for about 5 minutes. Makes 1 ½ cups sauce. Cakes can be garnished with sauce.

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Benigna's Creek "Sunshine" Wine Cake by Sharon Boyer
1 box yellow cake mix*
1 (3 ¾ oz.) pkg. instant vanilla pudding mix
4 eggs
½ cup canola oil
½ cup cold water
½ cup Benigna’s Sunshine wine
* If using a cake mix with pudding in the mix already, omit instant pudding and use 3 eggs instead of 4 and 1/3 cup of oil instead of ½ cup.

Mix all ingredients with an electric mixer for 3 minutes. Generously grease a Bundt pan. Pour batter into pan and bake at 350 for 45- 50 minutes or until toothpick comes out clean. Prepare glaze while cake is baking. Poke some holes in cake with toothpick Drizzle some of the glaze over the cake immediately after getting cake out of the oven. Save about 1/3 cup to pour our when cake is cool enough to get out of pan

1 cup 10X sugar
½ cup margarine
½ cup Sunshine Wine

Combine all ingredients in a small saucepan and boil for about 1 minute.

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Benigna’s Creek Burgers
2 Pounds Lean Ground Beef
1 Packet Lipton’s Onion soup Mix
1 Packet Hidden Valley Ranch Dressing Mix
¼ cup Benigna’s Creek Hessian Wine
Mix ground beef with soup mix and dressing mix. Mix thoroughly. Add wine and mix thoroughly. Form into hamburger portions as desired. Grill.
Benigna’s Creek Strawberry - Pink Lemonade
16 oz cup
Fill cup 1/3 full with ice
Add 4 oz Benigna’s Creek Strawberry Wine
Top off with your favorite prepared Pink Lemonade Drink
Garnish with sliced Lemons

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Benigna’s Creek Raspberry Iced Tea
16 oz cup
Fill cup 1/3 full with ice
Add 3 oz Benigna’s Creek Red Raspberry Wine
Top off with your favorite prepared Iced Tea Drink
Garnish with sliced Lemons

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BC Wine Fruit Punch
Serving size: one
4 oz of white grape juice
4 oz of Sierra Mist Soft Drink
2 oz of Benigna’s Creek Black Raspberry Wine

Note: You can substitute the Black Raspberry Wine with any Benigna’s Creek fruit wine. To make a large serving, simply take one part white grape juice, one part Sierra Mist Soft Drink and one-half part wine.

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Benigna’s Hot Chocolate
Serving size: one
1 packet instant hot chocolate
1 oz Benigna’s Creek Strawberry Wine
2 oz of Benigna’s Creek Black Raspberry Wine

Mix packet with hot water per instructions on the packet. Add wine (as much wine as you like). Stir and drink.
Note: Substitute with any other Benigna’s Creek fruit wine that compliments chocolate such as Red Raspberry, Black Raspberry or Blackberry. We recommend that you use the hot chocolate mix that calls for water.

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Ganache – 20 minutes prep time
2 oz. heavy cream
6 Tbsp. unsalted butter
6 oz. semi-sweet chocolate chips
4 oz. milk chocolate chips
4 oz. Benigna’s Creek Fruit Wine (recommend Red Raspberry, Black Raspberry or Strawberry)
Bring heavy cream to a simmer on medium to low heat. Cut unsalted butter in small pieces and add to simmering cream. Stir until melted. Place both semi-sweet and milk chocolate chips in medium sized glass bowl. Pour hot cream & butter mixture over chocolate chips. Stir with spatula till chocolate is melted and smooth. Add your favorite Benigna’s Creek wine and whisk until wine is incorporated with chocolate mixture. When wine is added, mixture will look like it is separating. Just continue to whisk till smooth in texture. Pour ganache into 8” x 8” metal baking pan. Refrigerate for about 2 – 4 hours or until ganache is set. Using #60, or 1” in diameter, metal cookie dough scoop form the truffles. Batch will make about 30 truffles. Use a large cookie dough scoop for larger truffles.

Chocolate Coating
Using milk chocolate, dark chocolate or white chocolate, melt coating chocolate wafers or candy bars using a double boiler. Hold a truffle with a candy fork (or plastic fork with the center 2 tines removed) over the coating chocolate; using a spoon, cover the truffle on all sides with chocolate. Dipping the truffle in the coating chocolate will cause the truffle to melt and disintegrate into the liquid chocolate. Immediately sprinkle the truffle with your favorite topping (crushed nuts, toasted coconut, candy toppings, powdered cocoa, colored sanding sugars, etc.) Refrigerate completed truffles for about 20 minutes or until they are firm to handle.

Preparation Hints:
1. Depending on the quality of chocolate used for the ganache, you may need to use less cream in order for the ganache to become firm to hold the ball shape.
2. Using a metal scoop works best. Ganache melts too quickly in your hands.
3. If you need to thin out your coating chocolate, whisk into the melted chocolate 1 – 2 tablespoons of oil.

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Hearty Mushroom Soup by Beauregard's Catering
2 lbs. sliced mushrooms
10 cups beef broth
2 cups Benigna’s Creek Hessian Red Wine
5 carrots, finely diced or sliced
5 celery stalks, finely diced or sliced
1 large onion, finely diced
2 TBL. finely chopped fresh parsley
½ cup Orzo or other small pasta
Fresh ground pepper

Combine all the ingredients except the pasta and simmer for 15-20 minutes. Cook pasta separately, undercooking it by 1-3 minutes of the package directions. Add the cooked pasta to the soup and simmer for another 10-15 minutes for flavors to blend.

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Red Wine Wassail
1 cup sugar
4 cinnamon sticks
3 lemon slices
2 cups pineapple juice
2 cups orange juice
6 cups Hessian Red
1/2 cup lemon juice
1/4 cup prune juice
Boil sugar cinnamon sticks & 3 lemon slices in 1/2 cup of water for 5 minutes.  Strain and reserve.
Heat (but do not boil) the remaining ingredients.  Combine with the syrup.  Stir and heat through.  Garnish cup/glass with a lemon slice and serve hot.

Hawaiian Luau Punch

1 - 46 oz can Pineapple Juice 
1 - 16 oz bottle Club Soda 
1 - 12 oz can frozen Orange Juice, thawed 
1 – 2 liter bottle Ginger Ale - start w/half bottle, then add to taste

1 bottle Benigna's Tears wine

½ bottle Benigna's Peach wine, add more to taste

Chill and pour in punch bowl. Use sliced limes, lemons and strawberries to garnish. Makes 3 quarts.
SUNSHINE SANGRIA -  makes about 1 1/4 gallon of Sangria

4 bottles of Benigna's Creek Sunshine

2 cups of sugar – can go lighter on the sugar

4 lemons-sliced

4 limes-sliced

5 nectarines or peaches - sliced and pitted

2 liter bottle of Ginger Ale


Pour the wine into large container ( you can use 2 one-gallon containers for easier storage.)  If using 2 containers- Divide the sliced fruits and add to the wine.  Divide the sugar and stir it in the mixture until dissolved.  Chill overnight.  Pour all mixtures into a punch bowl or beverage dispenser and add the ginger ale just before serving.  Stir to mix.  Serve over ice.


Sunshine Sweet Tea Sangria

  • 2 cups water
  • 1 family sized tea bag (or 2-4 individual orange pekoe tea bags)
  • ½ -3/4 cup sugar (according to taste)
  • 1 (750 ml) bottle of  Benigna’s Creek Sunshine wine chilled
  • ice
  • 2 lemons, sliced
  • berries, mint, and other fruit, as desired


  1. Place the 2 cups of water and the tea bag in a small saucepan and bring it to a simmer. DO NOT let it boil - it makes the tea taste bitter. Remove from the heat and set aside to let it steep for about 30 minutes.
  2. Add the sugar to a pitcher that will hold at least ½ gallon. Pour the still-warm tea over the sugar and stir until the sugar dissolves. Then add cold water to the saucepan with the tea bag. Pour that into the pitcher and squeeze out the tea bag. Repeat until you have ½ gallon of tea. You can refrigerate the tea at this point until you are ready to serve.
  3. To mix the drinks, fill the glasses with ice. Squeeze the lemons over the ice, being careful to keep out seeds. Toss a few lemon slices into each glass (and any other fruits or mint you are using). Fill each glass ½ - ⅔ of the way with Sunshine wine and then pour the sweet tea over the top, using about a 2:1 ratio.  However, you can make the drink as strong or as weak as you like.

         Steps 1 & 2 can be done up to 24 hours ahead of time.

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BC Delight Spritzer

Add Sierra Mist to Benigna's Creek Delight wine using a 2:1 ratio (2 parts wine to 1 part soda).  Make in a large clear punch bowl and add lots of sliced lemons, limes, and oranges (after removing seeds) for a very festive summer deck drink.

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Apple-Spice Wine Martini Punch
Makes 24 (4-ounce) servings

Prep Time: 10 min.


  • 1 - cup orange juice
  • 1 - bottle (32-ounce) apple juice, chilled
  • 1 bottle of Benigna's Creek Spice Wine
  • 1-1/2 - quarts (6-cups) ginger ale, chilled
  • 1 - red apple, uncored, thinly sliced


  1. Combine orange juice, apple juice and wine in a large container
  2. Stir to mix well.
  3. At serving time, add ginger ale and float apple slices on top.

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Apple or Peach Crisp by Wanda S Dagen
Use one 9 inch baking dish


- Mix together:

  • 1 cup flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup sugar
  • 1 beaten egg

- Butter pan, place 1/2 cup Benigna's Creek Spice wine when using apples or 1/4 cup Benigna's Creek Peach wine when using peaches, slice fruit into pan, turn fruit to coat all, spread cumb mix over fruit, dust with cinnamin when using apples.

- Melt 1/2 cup of butter for topping, pour melted butter over crumb mix.

- Bake at 350 degrees until apples are soft or peach topping is brown & hard.

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Hot and Dreamy:
6 to 8 oz -  Mix up your favorite Hot Chocolate powdered drink mix with hot water
1 to 2 oz -  Benigna's Creek Black Raspberry wine (more or less depending on your day!
- Stir and Drink Hot

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