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.

Frosting Ingredients: 1 cup St. James Winery Velvet Red Wine 1 cup sugar 1 cup margarine 5 tbsp flour 2 tsp vanilla Cake Ingredients: 1/2 cup margarine 1 1/2 cups sugar 1/4 tsp salt 2 eggs 2 tsp vanilla 2 tbsp cocoa 2 1/2 cups flour 1 tsp baking soda 2 oz. red food coloring 1 tsp vinegar 1 cup buttermilk Cake Method: Cream sugar and butter. Add eggs. Beat 1 minute. Make paste of cocoa and food coloring and add to the mixture. Combine buttermilk, salt, vanilla and add with flour to the mixture. Mix well after each addition. In a small dish mix baking soda with vinegar until it fizzes. Add to batter. Pour into 2 well greased 9 inch cake pans. Bake at 350 for 30 to 40 minutes. Ice cake when cooled. Frosting Method: Make paste of flour and wine. Boil until thick, stirring constantly. Remove from stove. Cool covered. Wipe lid so no moisture gets into mixture. Cream butter and sugar, then add vanilla. Beat and gradually spoon cooled flour and wine mixture into creamed mixture. Beat well after each addition. Mixture should look like whipped cream.

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 saut￿ntil 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.