organic food delivery

Hello! Am new to this forum, but not to cooking. Had a restaurant and an inn for years after culinary school, am now just cooking for friends and fun in beautiful coastal GA. Each week I receive a bag full of organic goodies from a local co-op and included last week was a container of muscadine grapes. Didn’t like the thick skins, but the flesh was tasty and not too sweet. Any ideas on what to do with them?

Muscadine Pie

Pastry for 2-crust 9-inch pie
2 quarts ripe muscadines
2 tablespoons lemon juice (about 1/2 lemon)
1/4 cup all-purpose flour
2 1/2 cups sugar
1 tablespoon butter, cut in small pieces


Line pie plate with half of the rolled out pastry. Refrigerate pie shell and remaining pastry until ready to fill pie. Mash muscadines. Separate hulls from pulp. Strain so as to get juice, leaving pulp and seed. Cook hulls in juice until tender, adding a little water if needed. Let cool, then add lemon juice, flour, and sugar. Put fruit mixture in prepared bottom crust. Carefully arrange top crust over fruit, lattice style, if desired. Flute edge. Cut several slits in top if top crust is left whole. Bake in a 400° oven for approximately 10 minutes, then reduce heat to 375° and bake 30 minutes longer.
Serve with whipped cream or whipped topping, if desired.


2 1/2 c. muscadines grapes
1 box white cake mix
1 box blackberry Jello
3/4 c. oil
4 eggs

Cook 2 1/2 cups muscadines in 1 1/2 cups water until hulls are tender. Remove seeds. Separate hulls and juice. Mix one box white cake mix, one box blackberry jello, 3/4 cup oil and 1/2 cup muscadine juice, add eggs one at a time. Beat until fluffy. Fold 1 cup hulls into batter. Pour into greased and floured Bundt pan. Bake at 350 degrees until done.


Bring to a boil 1/2 cup sugar and 1/2 cup juice. Spoon over cake while cake is still hot.