Benigna's Red Sangria
Berry Blitz Spritzer
Peach Wine Bundt Cake
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 Margarine½ Cup Benigna’s Creek Peach Wine¾ 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. - Recipe by Sharon Boyer
Raspberry Wine Cheesecake
Benigna’s Creek Raspberry Wine Sauce:½ Cup Benigna’s Creek Raspberry Wine2 TBSP Raspberry Jam, Seedless3 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.
Liberty White Wine & Fresh Strawberry Cream Dessert
Black Raspberry Wine Trifle
Strawberry Wine Delight
Blueberry Wine Lemon Cake
Glaze:3/4 cup 10X sugar1 stick of butter or margarine½ cup Benigna’s Creek Blueberry Wine
Directions: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. Refrigerate until ready to serve. - Recipe by Sharon Boyer
Benigna's Red Wine Cupcakes
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. - Recipe by Sharon Boyer
Strawberry Wine Jelly
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.Any of Benigna's Creek fruit wines work great! - Recipe by Sharon Boyer
Spiced Wine Applesauce Cakes
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 sauceCombine 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. - Recipe by Sharon Boyer
Sunshine Wine Cake
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
Glaze1 cup 10X sugar½ cup margarine½ cup Sunshine Wine
Combine all ingredients in a small saucepan and boil for about 1 minute. - Recipe by Sharon Boyer
Hessian Red Wine Burgers
Strawberry Wine Pink Lemonade
Black Raspberry Wine Fruit Punch
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.
Black Raspberry Wine Hot Chocolate - "Hot & Dreamy"
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 Black Raspberry or Blackberry. We recommend that you use the hot chocolate mix that calls for water.
Fruit Wine Truffles
Chocolate CoatingUsing 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 Tips: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.
Hessian Red Wine Mushroom Soup
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. - Recipe by Beauregard's Catering
Hessian Red Wine Wassail
Hawaiian Luau Punch
Chill and pour in punch bowl. Use sliced limes, lemons and strawberries to garnish. Makes 3 quarts.
Sunshine Wine Sangria
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.