Ingredients: 2 tbsp St. James Winery Velvet White Wine 2 cups sugar 4 eggs 1 cup vegetable oil 1 29 oz. can pumpkin 3 1/2 cups flour, sifted 1 1/4 tsp salt 4 tsp cinnamon 1/2 tsp ground cloves 1/4 tsp ginger 2 tsp baking soda 1 1/2 cups walnuts, chopped 3/4 cup raisins 1/2 tsp nutmeg Method: Preheat the oven to 350 degrees. In a large bowl mix the sugar and eggs. Add the oil and pumpkin. Sift the flour with the spices, salt and baking soda. Add the flour mixture to the pumpkin mixture. Stir in the wine. Add the nuts and raisins. Pour the mixture into a greased 14 x 20" pan. Bake for 35 to 40 minutes. Serve with or without whipped cream. Makes 24 squares. This dessert may be refrigerated for several days and can be frozen. Enjoy it with a glass of St. James Winery Velvet White!

Ingredients: 3/4 cup St. James Winery Velvet White Wine 1 package yellow cake mix 1 can (1lb.13oz.) sliced peaches, well drained 3 eggs Lemon Icing: 1 1/2 cups powdered sugar, sifted 2 T. lemon juice Method: Pre-heat the oven to 350 degrees. With a mixer using low speed, combine cake mix, peaches and wine. Add eggs and beat until blended, about 1 minute. Pour batter into a buttered 9x13 pan and bake for 35-40 minutes. While the cake is in the oven, make the icing by mixing the powdered sugar and the lemon juice until smooth. Frost with lemon icing while the cake is still warm.

Ingredients: 1/2 cup St. James Winery Velvet Red Wine 1 1/2 cups fresh cranberries 2 three-inch strips lemon rind 1 16 oz. bag frozen pitted dark sweet cherries 2/3 cup sugar 3 tbsp fresh lemon juice Method: Combine the first four ingredients in a large saucepan over medium heat: cook 10 minutes or until fruit is soft, stirring occasionally. Stir in sugar and juice. Bring to a boil; reduce heat and simmer until thick, about 25 minutes, stirring occasionally. Discard lemon rind. Cool. Cover and chill. While it's still warm, drizzle a spoonful of this fabulous, fruity treat over vanilla ice cream and garnish with a sprig of mint. Or spoon chilled compote over angel food cake.

Ingredients: 1 bottle St. James Winery Pink Catawba Wine 46 oz. can pineapple juice 1 12-oz. can frozen lemon concentrate 1 12-oz. can frozen orange concentrate 1 1-liter bottle of Sprite lemons, limes, oranges, strawberries, etc. for garnish Method: Mix lemon and orange juice according to directions. Add pineapple juice. Chill. Add wine, soda and fruit for color just before serving. Serves 50.

Ingredients: 1/4 cup St. James Winery Country White Wine 1 cup oil 2 cups of sugar 2 cups sifted flour 2 tsp vanilla 2 large eggs 1 tsp baking soda 1/2 tsp salt 4 cups thinly sliced apples 1 cup of pecans Method: Grease & flour 9 X 13 pan Preheat oven to 350. Beat oil, sugar & vanilla. Add eggs and beat until creamy. Add wine and beat. Add flour-sifted with soda and salt. Add small amount at a time. Dough will be fairly stiff. Add apples and mix through the dough. Add 1 cup of pecans. Icing 1 large pkg. (8oz) cream cheese 1 stick of butter 1 tsp of vanilla 1 box of powdered sugar Mix together

Ingredients: 1/2 cup St. James Winery Country White Wine 1 1/2 cups flour 1/2 tsp salt 1/3 cup oil 1 cup of oatmeal 3/4 cup brown sugar (lightly packed) 1/2 cup granulated sugar 1 1/2 tsp baking soda 2 eggs 1/2 cup water 1 cup pumpkin butter Method: Mix all ingredients together with a wooden spoon. Bake in a 9 x 13 pan at 350 degrees for 35-40 minutes (or until toothpick comes out clean). Cool slightly Topping: *Mix together 1/4 cup butter 2/3 cup brown sugar 1/2 cup flaked coconut 1/2 cup chopped pecans 3 tbsp light cream Toast under the broiler until the topping is golden brown

Ingredients: 1 bottle St. James Winery Country Red Wine 2 small orange, cut into 1/4 inch thick slices 1 lemon, thinly sliced 1/2 cup fresh orange juice 6 tablespoons sugar 8 whole cloves Method: Combine wine, orange slices, lemon slices, fresh orange juice, sugar and whole cloves in medium sauce pan. Bring to boil. Remove from heat, cover and let stand 30 minutes. Strain. Return to same sauce pan. Can be made 1 day ahead. Cover, chill. Rewarm before serving.

Ingredients: 1 cup St. James Winery Blackberry Wine 1/2 cup chopped pecans 1 (2 layer)box white cake mix 1 3-oz box berry flavored gelatin 1/2 cup vegetable oil 4 eggs Glaze Ingredients: 1/2 cup St. James Winery Blackberry Wine 1 cup powdered sugar 1/2 cup (1 stick butter) Method: Preheat over to 375 degrees. Grease and flour a bundt pan. Sprinkle pecans in the bottom. In a large bowl, stir together cake mix and gelatin. Add eggs, oil, and 1 cup of wine; blend thoroughly. Pour the batter into the prepared pan. Bake 50-60 minutes until cake tests done. Remove from oven; turn out onto wire rack to cool. Meanwhile, combine the powdered sugar, butter and 1/2 cup wine in a saucepan; bring to a boil. Remove from heat. Pour 1/2 the mixture over the warm cake; let set for 30 minutes. Pour remaining glaze, which will have thickened somewhat, over cake.

Ingredients: 1/2 cup St. James Winery Seyval 8 oz angel hair pasta 1/2 cup chopped fresh Roma tomatoes 2 cups broccoli, cut into small florets 2 tbsp olive oil 3 cloves garlic, crushed 2/3 cup chicken broth 1 tbsp fresh basil, chopped 2 tsp fresh oregano, chopped 1/2 cup feta cheese, crumbled 1/8 tsp cayenne pepper black pepper to taste Method: Cook pasta according to the package directions. Steam broccoli florets until tender-crisp. In a large nonstick skillet heat oil over medium heat. Add garlic and sauté until golden. Add wine, broth, basil and oregano to skillet. Cook one minute. Remove from heat. Add cooked pasta and broccoli. Toss. Add Feta cheese, tomatoes and peppers. Toss. Serve warm or chilled. Serves 4.

Ingredients: 1 cup St. James Winery Apricot Pineapple Preserves 1 cup St. James Seyval Wine 1 tbsp corn starch 1 tbsp lemon juice salt and pepper to taste olive oil chicken breasts Method: Wash and pat dry chicken breasts. Brown in oil. Salt and pepper to taste. Set aside. In a saucepan boil preserves and wine together for five minutes. Dissolve the cornstarch in a small amount of cold water and add mixture to the boiling preserves and wine. Boil 5 minutes. Remove from heat. Add lemon juice and stir. Pour a small amount of sauce in the bottom of a baking pan. Place chicken on top of sauce and pour the remainder of the sauce over the chicken. Bake at 350 degrees for 20 minutes. Serve over rice. Serves 4.

Ingredients: 1/4 cupSt. James Winery Country White Wine 1/2 cup mayonnaise 3 tbsp grated parmesan cheese 1 tbsp milk 1/4 tsp pepper 1 clove garlic, minced 1 tbsp snipped fresh basil 1 12-14 oz. frozen cheese tortellini, cooked and drained 2 small sweet red peppers, diced 2 small green peppers, diced 2 small zucchini, sliced 1 cup broccoli flowerets 3/4 cup thinly sliced carrots 1/4 cup chopped walnuts Method Cook pasta according to package directions. In large mixing bowl combine pasta, sweet red pepper, broccoli flowerets, sliced carrots and zucchini. For dressing in a small mixing bowl stir together wine, mayonnaise, parmesan cheese, basil, milk, pepper and garlic. Pour the dressing over the pasta mixture. Toss lightly to coat. Cover and chill for 4 to 24 hours. Before serving stir in nuts and if necessary additional milk to moisten. Makes 6 servings.

Ingredients: 1 jar St. James Winery Blackberry Cobbler (Ready to Eat!) 1 qt. Vanilla Ice cream 1 container Cool-Whip 1/4 cup chopped nuts Method: Put two scoops of vanilla ice cream into a bowl. Add 1/4 jar of St. James Winery Blackberry Cobbler; warmed to ice cream. Top with whipped cream and nuts.

Ingredients: 1 jar St. James Winery Pickled Asparagus 1 bottle Bloody Mary Mix 1 750 ml bottle Vodka, Gin or Rum 1 Lemon; sliced Method: Fill a glass with ice. Mix Bloody Mary according to the directions on the back of the bottle. Garnish with a slice of lemon and St. James Winery Pickled Asparagus.

Ingredients: 1 jar St. James Winery Blue Blazes Jelly 1 box of wheat crackers (substitute any of your favorite crackers) 1 package cream cheese; softened Method: Spread cream cheese over the center of each cracker. Top with a teaspoon of St. James Winery Blue Blazes Jelly. Arrange them on a serving platter for entertaining or enjoy them as a tasty snack.

Ingredients: 1 jar St. James Winery Cherry Cobbler (Ready to Eat!) 1 container of Cool-Whip Method: Layer Ready to Eat Cobbler and Cool-Whip in a bowl. Enjoy.

Ingredients: 1 jar St. James Winery Apple Butter 1 tsp. vegetable oil 1/4 c. red wine vinegar 1 tbsp. brown sugar 1/4 tsp. salt 1 1/2 c. shredded cabbage 2 med. red apples, diced 1/2 c. golden raisins Method: Combine vinegar, brown sugar, oil, and salt in a microwave-safe bowl. Microwave on high for 1 minute. Remove from microwave and add apple butter, then add shredded cabbage, apples, and raisins; toss well to coat. Serve chilled. Makes 8 servings.

Ingredients: 2 cups St. James Winery Country Red Wine 1 sirloin tip roast 1 package dry onion soup mix Method: Place roast and other ingredients in baking dish or roaster. Bake in oven at 350 degrees until roast is cooked to your liking.

Ingredients: 1 bottle St. James Winery Creamy Cucumber Dill Dressing Spring greens Sliced cucumbers Fresh dill Method: Mix all of the ingredients together for a light and flavorful lunch or appetizer.

Ingredients 1 jar Dilled Green Beans 6-8 cherry tomatoes; sliced in half 1 sm. can sliced black olives 1/2 red onion; diced 1 package feta cheese 2 tbsp. olive oil Method Mix all ingredients together in a large bowl. Toss. Season with salt and pepper.

Ingredients: 1/4 cup St. James Winery Country White Wine 1 pound of chicken 1 1/3 cup rice 1(10 1/2oz.) can cream of mushroom soup 1(10 1/2oz.) can cream of celery soup 1 cup milk 1 envelope dry onion soup mix Method: Mix above ingredients and heat through. Pour into a greased 9x13 baking dish. Take pieces of chicken and lay over rice mixture. Sprinkle dry onion soup mix over chicken. Seal with foil and bake at 325 degrees for 1 hour and 30 minutes or until chicken is tender. (Do not add salt)

Ingredients: 1/2 cup St. James Winery Friendship School Red Wine 2 15 oz. cans pear halves, packed in their own juice (not heavy syrup) 1 cup sugar juice from 1/2 lemon ground cinnamon fresh mint for garnish Method: Drain juice from pears. Discard juice or reserve for another use. Divide pears evenly, center side up, into four shallow dessert bowls. Set aside. Combine sugar, wine and lemon juice in a two quart sauce pan. Place over medium heat, stirring constantly. Bring mixture to a boil. Continue stirring and cook mixture until it thickens, about 2 minutes. Immediately remove from heat. Drizzle syrup evenly over pears, pooling syrup in the cored center of the fruit. Dust lightly with cinnamon. Garnish with fresh mint. Serve at once.

Ingredients: 1/2 cup St. James Winery Friendship School Red Wine 2 pounds boneless pork tenderloin 1/4 cup fresh orange juice 1 large onion 1 tbsp olive oil fresh or dry sage, to taste Method: Preheat oven to 425. Coarsely chop onion. Pat pork dry and season with salt and pepper. In an ovenproof skillet, heat oil over moderately high heat and brown pork. Transfer pork to a plate. In remaining oil, cook onion and sage over moderate heat, stirring until golden. Add wine and orange juice, then simmer stirring 2 minutes. Add pork and any juices that have accumulated on plate and bring to boil. Transfer skillet to middle of oven and roast pork 30 minutes, or until a meat thermometer registers 155F. Transfer pork to a clean cutting board and let stand, loosely covered with foil for 10 minutes. While pork is standing, simmer sauce, stirring until slightly thickened and reduced to about 1 1/2 cups. Cut pork into 1/2 inch thick slices and spoon sauce over it. Makes 4 - 6 servings.

Ingredients: 1 cup St. James Winery Vintner's Select Seyval 6 ounces Swiss cheese, shredded 6 ounces Gruyere cheese, shredded 2 tbsp flour 1/8 tsp ground black pepper Method: In a medium bowl toss cheeses with the flour until evenly mixed. In a 2-quart saucepan, heat wine over medium high heat until very hot but NOT boiling. Reduce heat to medium low. Add one handful of the cheese mixture to the wine; stir constantly and vigorously until the cheese melts and the mixture is thick and smooth. Repeat with remaining cheese mixture. Stir in pepper. Serve immediately or in a heated fondue pot with your favorite bread and vegetables.

Ingredients: 1 jar St. James Winery Green Pepper Jelly 1 box of sesame crackers 1 package cream cheese; softened 2 tsp. sesame seeds Method: Spread cream cheese over the center of each cracker. Top with a teaspoon of St. James Winery Green Pepper Jelly. Garnish with sesame seeds. Enjoy.

Ingredients: 2 cups St. James Winery Chardonel Wine 1 package mixed dried beans 1 pound ham pieces 1 clove garlic, chopped 1 large can tomatoes, diced 1 tbsp parsley 1 large onion, chopped juice of one lemon 6 cups water 1 cup chopped celery 1 cup chopped carrots 1 tsp thyme 1 tsp rosemary 2 bay leaves Method: Rinse beans. Cover with water, add 1 tablespoon salt and soak for 3 hours or overnight. Drain beans, and add 2 cups of wine and water. Add the rest of the ingredients. Simmer until beans are soft (at least four hours). May be kept in a covered container in the refrigerator for up to four days.

Ingredients: 1/4 cup St. James Winery Late Harvest Vignoles 1 pound carrots, pared, cut into chunks 2 cups sugar 1 1/2 tsp ground cinnamon 1/2 tsp ground cloves 4 eggs 1 cup walnuts, chopped 1/2 cup golden raisins 3 cups unsifted all-purpose flour 1 tbsp baking soda 1/2 tsp salt 1/2 tsp grated nutmeg 2 tsp vanilla 1 1/4 cups vegetable oil 1 cup shredded coconut 1 8 oz. can crushed pineapple, drained. Reserve juice for use in glaze. 3 oz. softened cream cheese 2/3 cup sifted powered sugar Method: 1.Preheat oven to 375. Steam carrots until very tender. Puree in food processor. You should have about 1 1/2 cups. Set aside. 2.Grease and flour 12 cup bundt pan. 3.Stir together flour, sugar, baking soda, cinnamon, salt, cloves and nutmeg in large bowl until well mixed. 4.Beat eggs in small bowl, stir in oil, wine, vanilla and carrots. 5.Pour liquid ingredients into flour mixture. Blend at low speed until mixed well. Then beat at medium 3 minutes. Scraping down sides occasionally. Stir in walnuts, coconut, raisins and pineapple. Pour into prepared pan. 6.Bake in lower third of oven for 45 minutes. Lower oven temperature to 350 and bake an additional 30 minutes. Cool pan on rack for 15 minutes. Remove cake from pan. Cool to room temperature. 7.Place cake on serving plate. Spoon glaze over cake. Cream Cheese Glaze: Stir together the cream cheese and powdered sugar in small bowl until smooth. Mix 1 to 1 1/2 tbsp reserved pineapple juice until good glazing consistency. (May use wine instead of pineapple juice)

Ingredients: 1 bottle St. James Winery Private Label Lemon Asiago Dressing 1 box bowtie pasta 1 yellow bell pepper, diced 1 red bell pepper, diced 3 stalks of celery diced 2 tomatoes, diced 1 cucumber, diced 1/2 cup bacon bits 1 onion, diced salt and pepper to taste 1 bell pepper, diced Method: While pasta is boiling, cut up all veggies and marinate in the lemon asiago dressing. Once pasta is ready, drain and mix all the ingredients in a large bowl and chill. This fun pasta salad is ready to be served.

Ingredients: 1 bottle St. James Winery Lemon Asiago Vinaigrette Spring Greens Lemons for Garnish Parmesan Cheese Method: Mix all of the ingredients together for a light and flavorful lunch or appetizer.

Ingredients: 1 bottle St. James Winery Pink Catawba Wine, chilled 1/2 - 3/4 cup sugar 1/2 cup lemon juice 1 liter club soda, chilled Strawberries, cherries, peaches, orange slices, or other fruit to garnish. Method: In a large pitcher combine wine, sugar and lemon juice. Stir until sugar dissolves. Cover and chill. Just before serving add club soda and fruit.

Ingredients: 1 jar St. James Winery Marinated Mushrooms, 1/4 cup St. James Winery Chardonel or Reserve Chardonel Wine 1 pound peeled, de-veined, medium size shrimp, pre-cooked 1 pound box of fettuccine noodles 2 cloves garlic, diced 2 tbsp olive oil 1/2 red bell pepper, diced 1/2 yellow bell pepper, diced 1 cup heavy cream 1/3 cup grated parmesan cheese Method: Cook noodles according to package directions. Drain. Set aside. In a skillet heat olive oil over medium heat, add garlic and cook for 2 minutes. Add red and yellow peppers, stirring frequently until peppers are crisp tender. Add mushrooms and cook 5 minutes. Add cream and bring to a light boil. Add wine, reduce heat. Add shrimp and simmer until heated through. Pour mushroom/shrimp mixture over pasta. Add Parmesan cheese. Stir. Serves 4.

Ingredients: 1/4 cup St. James Winery Chambourcin 3 tbsp olive oil 2 cloves garlic, chopped 1 tbsp shallots, chopped 1 large can (28 oz) of peeled tomatoes 1/2 tin of anchovies 1/4 cup of capers, rinsed 3/4 cup green olives, halved 1 tsp crushed red pepper flakes 1/4 cup fresh basil, chopped 1 box penne pasta Parmesan cheese Method: Heat olive oil in large skillet. Add garlic and shallots and sauté. Add tomatoes and wine and sauté until tomatoes begin to break apart. Add anchovies, capers, olives, red pepper flakes and basil. Cook, stirring occasionally for 15 minutes. Meanwhile, cook pasta according to package directions, drain and add to the sauce. Toss pasta and sauce. Serve in bowls and top with Parmesan cheese. Serves 6.

Ingredients: 1 jar St. James Winery Peach Cobbler Cool-whip for Topping Chopped Pecans Method: Empty one jar of Peach Cobbler into a bowl. Top with Cool-Whip and top with nuts.

Ingredients: 1 jar St. James Winery Peach Preserves 1 qt. Vanilla Ice cream 2 Ripe Peaches Method: Fill a glass container of your choice with your favorite vanilla ice cream. Add fresh sliced peaches. Top your sundae with our tasty peach preserves; try them warm or cold!

Ingredients: 1/4 cup St. James Winery Vintner's Select Seyval 1 pound Italian sausage 1 small onion, sliced thin 8 oz whipping cream 1/4 cup parmesan cheese 1 box penne pasta, cooked and drained Method: Remove sausage from casing, break into bite-sized pieces and brown in large skillet. Drain off fat. Add sliced onions and saute until onions are limp. Add wine and simmer for 5 minutes, stirring occasionally. Add cream and simmer for 5 minutes, stirring occasionally. Add parmesan cheese to warm pasta, stir. Add the sausage mixture to the pasta and cheese. Serve immediately. Serves 6.

Ingredients: 1 jar St. James Winery Pumpkin Butter 1 8-oz. pkg. cream cheese, softened 2 c. whipped topping 1 box spice cake, prepared, crumbled into pieces 1/2 c. chopped pecans Method: Beat softened cream cheese and whipped topping. Layer spice cake, Pumpkin Butter and cream mixture in parfait glasses, ending with Pumpkin Butter. Garnish with optional whipped topping and pecans. Also try this recipe with apple butter.

Ingredients: 1 bottle St. James Winery Red Raspberry Vinaigrette 4 cups Gardenstyle Mixed greens 1 cup Bean Sprouts 8-10 Coconut Fried Shrimp ¼ cup fresh or frozen raspberries Method: Arrange 1 cup of mixed greens on a plate. Add a ¼ cup fresh bean sprouts. Top with 2-3 Coconut Fried Shrimp. Pour over around the salad mixture your desired amount of Red Raspberry Vinaigrette. Garnish with raspberries as shown.

Ingredients: 1/4 cup St. James Winery Vintner's Select Seyval 3/4 cup light raisins 4 ounces macaroni pasta 3/4 cup greek olives or ripe olives, pitted and quartered 2 tbsp olive oil or salad oil 2 tbsp lemon juice 1 tbsp basil 1 tbsp chopped green onion 2 tsp dijon-style mustard 1/4 tsp salt 1/4 tsp pepper Method: In a small saucepan heat the wine over medium heat just until warm. Add raisins. Let stand for 15-30 minutes to plump. Drain raisins, reserving wine. Set raisins and wine aside. Cook the pasta according to the directions. In a large mixing bowl toss together pasta and raisins. For dressing, in a screw top jar combine reserved wine, oil, lemon juice, basil, green onion, mustard, salt, and pepper. Cover and shake well. Pour dressing over pasta mixture. Toss to coat. Cover and chill for 2 to 24 hours. To serve, add olives to pasta mixture. Toss to mix. Makes 6 side-dish servings.