Recipes: Muscadines
Muscadine Milkshake
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1 cup ice or water ( can use all or all ice)
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½ teaspoon FLAXSEED Mill
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½ cup Soy Milk or other
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½ cup Pineapple
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½ cup Pineapple Juice
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1 cup Muscadine’s (Fruit-fresh, frozen or canned in it’s own Juice)
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¼ -1/2 teaspoon Stevie or 1 teaspoon Honey
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All ingredients are placed in a blender and mixed.
Enjoy !
Muscadine Smoothie
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½ cup Muscadine grapes without seeds
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½ cup Blueberry
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¼ -1/2 teaspoon Stevie or 1 teaspoon Honey
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Yogurt
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¼ -1/2 teaspoon Muscadine seeds powder
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All ingredients are placed in a blender and mixed.
Muscadine Mousse
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1 cup Muscadines (Fruit-fresh, frozen)
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2 cups water
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½ cups sugar
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3 tablespoon semolina
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Cook berries in boils water for about 1-2 minutes.
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Berries crushed though a sieve.
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Remove pulp and return to the pan with water again. Cook for about 5-7 minutes.
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Strain throw a sieve.
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Bring together juice, sugar in water to boiling. Add semolina grain pouring in thin steam, stirring constantly and for about 5-10 minutes, until thickened.
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Let pan with the hot mousse cool in sink of cold water (better with ice)
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When it is moderately warm, we begin to work with mixer.
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Use mixer until mousse becomes creamy.
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Allow the mousse chill in refrigerator for 3-4 hours until it becomes more thicken.
Muscadine Cake
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2 ½ cups muscadines grapes
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1 box white cake mix
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1 box blackberry Jelly
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¾ cups oil
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4 egg
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½ cup sugar
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Cook 2 ½ cups muscadine grapes in 1 ½ cups water until hulls are tender.
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Remove seeds. Separate hulls and juice.
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Mix one box cake mix, one box blackberry jello, ¾ cups oil and ½ cup muscadine juice, add eggs one at a time.
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Beat until fluffy.
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Fold 1 cup hulls into batter. Pour into greased and floured Bundt pan.
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Bake at 350F0 until done.
Topping
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Bring to a boll ½ cup sugar and ½ cup muscadine juice. Spoon over cake while cake is still hot.
Muscadine Marmalade
Cook muscadines “whole” until hulls are tender. Pour into colander – mash pulp and hulls through. Measure 3 cups of pulp into pan. Let come to a boil. Stir 3 cups sugar . Combine to boil, stirring constantly , until mixture will slide off spoon like jelly. Pour into jars and seal or refrigerate. You can use same recipes for scuppernongs.
Muscadine Syrup
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4 cups muscadine puree or juice
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3 cups sugar
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¾ cup white corn syrup
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6 tablespoons lemon juice
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1 teaspoons liquid butter
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Combine ingredients in a saucepan.
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Boil 1 minute after mixture comes to rolling boil ( a boil that can not be stirred down)
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Remove from heat, pour into preheated jars of your choice.
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Cool, cover and store in refrigerator or process in a boiling – water –bath for 10 minutes.
KEEP SYRUP IN REFRIGERATOR AFTER OPENING.
Muscadine Juice
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3 1/2 lbs of muscadine
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Remove steams and crush.
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Place in saucepan, add 1 ½ cups sugar.
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Bring to boil. Reduce heat and simmer 12-15 minutes.
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Drain juice.