National Grape Cooperative Inc. - Fruits of Our Labor

see what’s cooking at national grape

Here are some of our special collection of "grape" recipes. If you have one you would like to share with other web site visitors, please send it us.

National Grape Cooperative, Inc.
2 South Portage Street
Westfield, New York 14787
Attention: Web Site Recipes

ICE CREAM
Welch’s Grape Ice Cream 1 cup Welch's 100% Grape Juice 3 cups milk 1/4 cup lemon juice 3/4 cup sugar Mix all ingredients together, freeze and enjoy. Welch’s Grape Ice Cream Deluxe 4 cups half & half 2 cups milk 2 cups sugar 3-4 eggs 1/2 tsp. salt 2 tsp. vanilla 11.5 oz. can Welch's Frozen Grape Juice Concentrate (thawed) Heat milk and half & half to 175 degrees. While milk is heating, combine eggs and sugar and beat with mixer until white. Pour heated milk into eggs slowly and beat 4-5 minutes. (sugar has to fully dissolve). Add vanilla and grape concentrate and enough milk to raise to one gallon. Stir to mix and cool in fridge until ready to freeze in ice cream freezer. -
DRINKS AND PUNCH
-
Welch’s Grape-Apple Holiday Punch 1 cup boiling water 2 cans (24 oz.) cold water 1/2 cup sugar 1/3 cup fresh or frozen lemon juice 1 can (11.5 oz. OR 12 oz.) Welch's Frozen Concentrated Grape Juice, Thawed and undiluted 2 bottles (about 25 oz. each) chilled champagne, or 1 can (6 oz) frozen apple juice concentrate, thawed and undiluted 7 cups (56 oz.) ginger ale, chilled Stir together boiling water and sugar until sugar dissolves. Cool to room temperature; chill. Combine Welch's Frozen Concentrated Grape Juice, apple juice concentrate, cold water and lemon juice. Stir in sugar syrup. Place ice cubes, or an ice ring, in large punch bowl; pour in grape mixture. Just before serving, pour in champagne or ginger ale. Note: For a festive note, freeze lime slices in the ice ring.
-
Welch’s Sparkling Cranberry Punch
2 cans (11.5 oz. or 12 oz.) Welch's Frozen Cranberry Juice Cocktail, Thawed and undiluted 2 - 32 oz. bottles sparkling natural spring water and ice. Just before serving, fill punch bowl half full with ice cubes. Pour in cranberry juice cocktail concentrate and sparkling water. Mix well. (You may add 1 1/2 cups light rum to this recipe, if you wish.)
-
Red, White or Purple Spritzer 2 oz. Semi-dry white wine 3 oz. Welch's, Red, White or Purple Grape Juice Soda water, chilled Combine ingredients. Pour into glass filled with ice cubes. Fill with soda water. Yield: 1 spritzer.
-
BREADS AND MUFFINS
-
Concord Grape-Nut Bread
2 cups flour ý cup chopped walnuts 1 tsp. baking powder 1 cup milk 1 tsp. baking soda 1 egg 1/2 tsp. salt 1/2 cup sugar 6 T. chopped candied fruits 1 T. melted butter or margarine 1/2 cup Welch's Grape Jam Grease and lightly flour a 9 X 5 loaf pan. Combine flour, baking powder, baking soda, salt, candied fruits and nuts in a mixing bowl. Combine milk, egg, sugar and butter in another bowl, stirring briefly. Mix and combine liquids with dry ingredients. Stir briefly. Pour 1/2 batter into greased loaf pan. Pour Welch's Grape Jam over batter in a strip down middle. Pour remaining batter over jam. Bake at 350þF for about 55 minutes or until bread tests done. Cool 15 minutes on wire rack before removing from pan.
-
Welch’s Grape Jam Bread
2 cups prepared pancake flour 5 T. brown sugar ½ tsp. salt 1 cup Welch’s Grape Jam ¼ cup milk ¼ cup shortening, melted 1 egg, slightly beaten Mix flour and salt. Combine milk, egg, sugar and grape jam; add flour, stirring until just mixed; stir in shortening. Turn into greased loaf pan. Bake in moderate oven (350ºF), 1 hour. Makes 1 loaf, 8x4 inches.
-
Peanut Butter and Welch’s Jam Muffins
2 cups flour ½ cup peanut butter 1/3 cup sugar 1 cup milk 1 T. baking powder 1 egg ½ tsp. salt ¼ cup vegetable oil ¼ cup Welch’s Grape Jam In mixing bowl combine flour, sugar, baking powder and salt. Add peanut butter; mix until crumbly. Add milk, egg and oil; mix just until blended. Spoon half of the batter into 12 paper lined muffin tin cups, dividing equally. Spoon 1 tsp. jam into center of each muffin. Cover with remaining batter. Bake at 400ºF 18-20 minutes, until lightly browned and springy to the touch. Yield: 1 dozen muffins.
-
CAKES AND PIES
-
Grape Cake
1/2 cup vegetable shortening 3/4 tsp. salt 1 1/2 tsp vanilla extract 1 1/2 cups sugar 2 3/4 cups all purpose flour 3 tsp. baking powder 1/2 cup milk 1/2 cup water 4 egg whites, stiffly beaten Blend shortening, salt and vanilla. Add sugar and cream well. Sift dry ingredients and add to creamed mixture alternately with milk and water. Mix after each addition until smooth. Fold in beaten egg whites. Bake in two 9-inch greased and floured layer cake pans at 350 degrees for 25 minutes. Grape Filling - 1/2 cup Welch's 100% Grape Juice, 1/2 cup water, 3 tblsp cornstarch, 1/4 tsp. salt, 1/2 cup sugar, 4 tblsp lemon juice, 1 tblsp butter or margarine. Scald grape juice and water in top of double boiler. Combine dry ingredients and add to grape juice mixture. Cook over direct heat until thick. Return to double boiler and cook 15 minutes, stirring occasionally. Add lemon juice and butter or margarine and blend. Cool. Spread between layers of cake. Reserve 1/2 cup to decorate top of cake. Grape Frosting - 1 egg white, 3/4 cup sugar, 3 tblsp grape juice, 1/2 tsp. light corn syrup. Mix all ingredients in top of double boiler and beat constantly until mixture holds a peak. Remove, and beat until thick enough to spread. Shortcut Recipe - Box of Duncan Hines White Cake Mix, add a box of Jell-O Vanilla pudding or White Chocolate, mix according to instructions on cake mix box. (Optional: Add 1 cup of Welch's Grape Jam). Use grape filling and frosting. Refrigerate cake but serve at room temperature.
-
Welch’s Grape Pinwheels
1 cup soft butter or margarine 2 ¾ cups flour 1 8-oz. package soft cream cheese ½ cup Welch’s Grape Jam ½ cup sugar ½ cup chopped walnuts 2 tsp. Vanilla Sugar In a large bowl at medium speed, beat butter and cream cheese until fluffy. Beat in ½ cup sugar, vanilla and salt. At low speed, gradually beat in flour until a ball forms. Divide dough into 2 portions. Cover and chill for 30 minutes. On lightly floured surface, roll each dough portion into a 14”x10” rectangle. Spread each with grape jam. Sprinkle with walnuts. Roll like a jelly roll. Wrap in waxed paper and chill at least 4 hours. Preheat over to 350ºF.Grease cookie sheet. Cut rolls into ½ inch slices. Dip one cut side in sugar. Bake for 25-30 minutes.
-
Creamy Grape Pie
1 1/4 cups Welch's Grape Juice 3 oz. package lemon gelatin 3/4 cup sugar 1 cup chilled evaporated milk 1 Tbl. lemon juice Prepared 9" pie shell Dissolve gelatin, using boiling grape juice instead of water. Mix sugar into gelatin. Chill until almost stiff. Whip evaporated milk and lemon juice. Pour on top of cooled gelatin. Beat slowly with mixer. Pour into pie shell. Chill until firm. Garnish with whipped cream if desired.
-
Welch's Cookie Cheesecake Squares
1 roll refrigerated sugar cookies 1 cup sour cream 3/4 cup Welch's Grape Jam 1/4 cup sugar 8 oz. cream cheese 1 egg 1/2 tsp. vanilla Preheat oven to 375ºF. Slice cookie roll 1/4" thick; place slices in bottom of ungreased 13x9" pan. Bake at 375ºF for 12-15 minutes or until light golden brown. Cookie dough will appear puffy when removed from oven. Gently spread with Welch's Grape Jam. In large mixer bowl, combine remaining ingredients and beat at medium speed until smooth. Pour over jam layer. Spreading filling to edges. Bake at 375ºF for 25-30 minutes or until knife inserted in center comes out clean. Cool; cut into dessert squares. Makes 12 squares.