recommend this wine as #1.
3 cups baby spinach, rinsed and dried
1 pint fresh blackberries
6 ounces crumbled feta cheese
1 pint cherry tomatoes, halved
1 green onion, sliced
¼ cup finely chopped walnuts
1 ½ teaspoon red wine vinegar
1 ½ teaspoon balsamic vinegar
½ teaspoon Dijon mustard
½ teaspoon salt
¼ teaspoon ground black pepper
¼ cup extra virgin olive oil
Mix salad dressing and then toss all ingredients in a large bowl and serve.
1 (15 ounce) package pastry for a 9 inch double crust pie
¾ cup white sugar
1/3 cup all-purpose flour
¾ teaspoon ground cinnamon
4 cups blackberries
¾ cup semisweet chocolate chips
½ tablespoon lemon juice
Preheat oven to 425 degrees F (220 degrees C.). Place one of the pie crusts into the bottom of a 9 inch pie plate.
In a bowl, mix the sugar, flour, and cinnamon. Gently stir in the blackberries and chocolate chips. Sprinkle with lemon juice. Transfer to the pie crust in the pie place.
Place remaining pie crust over the top, and secure to the bottom crust by pressing with a fork, or fluting with your fingers.
Bake 35 minutes in the preheated over, until top is golden brown. Cool slightly before slicing.
1 cup or more chopped pecans sprinkled on the bottom of the pan (optional)
1 box white cake mix
¾ cup oil
1 (3 ounce) box blackberry gelatin, blackberry fusion or raspberry
1 cup Rapidan River Blackberry Wine
Grease and flour (or spray Pam) a bundt pan
Mix together and pour over pecans. Bake at 350 degrees for 50-60 minutes or until a toothpick comes out clean.
Remove from oven and pierce with skewer, ice pick or knife. Pour half the glaze over cake. Let cool 10-15 minutes.
Turn onto serving plate and pour the other half of the glaze over it.
Glaze Mix: 1 ½ cups confectioner’s sugar with ½ cup Rapidan River Blackberry