Watermelon Pickle Cake
1 cup sifted flour
3/4 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
2 cups pecans, chopped
1/2 teaspoon vanilla
1 and 1/2 cups watermelon rind,
(slightly drained)
1 cup maraschino cherries, chopped
3 eggs, slightly beaten
1/2 teaspoon nutmeg
Preheat oven to 300 degrees.
Grease two loaf pans. Mix sugar, flour, nutmeg, baking powder, and salt. Add pecans, watermelon rind, and cherries. Mix well. Add eggs and vanilla. Mix well. Bake for one hour.
Watermelon Pickle Cole Slaw
1 quart finely shredded cabbage
1/2 cup diced green pepper
1/2 cup sweet pickled watermelon rind with syrup
1 teaspoon sugar
1/4 teaspoon salt
1/2 teaspoon celery seed
1 teaspoon mustard powder
5 tablespoons salad dressing
Mix well. Serve cold.
PUMPKIN PIE
Combine 2 eggs, 1 can of evaporated milk, 2 pints Product of Arkansas Pumpkin Butter and pour into a 9" pie shell. Bake 60-70 minutes at 350 degrees.
MARINATED CHICKEN BREASTS
Marinate skinless chicken breasts in our Product of Arkansas Raspberry Vinaigrette Dressing for several hours (or overnight in the refrigerator) before placing them on the grill. The Raspberry Vinaigrette Dressing is an excellent marinade, as is our Vidalia Onion Vinaigrette.
SWEET & HOT PEPPER RELISH DIP
Combine to taste 1/2 pint of Product of Arkansas Sweet & Hot Pepper Relish with 8 oz. of softened cream cheese and use as a delicious, flavorful dip with crackers or chips. Excellent with our Falafel chips.
BLACKBERRY TARTS (you won’t use the whole jar)
2 cups self rising flour
1 - 8 oz pkg. cream cheese
1/2 stick margarine or butter
1/2 cup cold water
Mix together flour, cream cheese and margarine. Combine thoroughly until the flour mixture is grainy like cornmeal.
Set aside a small muffin pan or tart pans and spray with a nonstick spray.
Pour 1/2 cup cold water into the flour mix and quickly mix as you would pie crust dough. Roll the dough ball out to 1/8" thickness. Take a small diameter glass and cut out little circles with the dough. Put these little circles of dough into the prepared tart pan.
Fill each little tart pie with 1 TBS. of blackberry preserves. (A little more or less as desired).
Refrigerate left over dough for another use. Bake the tarts at 375 for 15 - 18 minutes. Yield 2
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