Congratulations to those who entered the Recipe Contest. Everyone who entered will receive
a gift, while we do not have enough recipes to print a cook book at this time, we welcome any recipes using the products
sold here at Country Cobwebs.
Recipes submitted will be on this page for all to enjoy.
From Linda Hall
Warner
Cornbread Surprise
Make Lollipop Tree Cornbread mix according to directions. Put one half of the mix into a 9x9
inch pan. Spread Robert Rothschild Seedless Raspberry Preserve on top, about 1/4 inch thick. Top with the rest of the cornbread
mix. Bake at 350 for 25 - 30 minutes.
Also from Linda
Pork Chop Rub
Use "Robert Rothschild Grab and Go with Raspberry Honey Mustard Pretzel Dip"
Crush pretzels to a medium texture. Stir in the Raspberry Honey Mustard Pretzel Dip. Coat
both sides of the Pork Chops. Fry, bake or grill. Delicious which ever way you choose to cook them.
Enjoy!
From Mary Lord
Warner
Country Cobwebs FIG Spread Bundt Cake
1 1/2 cups sugar
1 cup Buttermilk, cream together
1 cup Canola Oil
3 eggs
1 tsp. vanilla
2 cups sifted flour
1 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. cloves
Sift ingredients and add to the buttermilk mixture and mix well.
Add 1 cup Country Cobwebs Fig Spread - mix in well.
Butter and flour Bundt pan. Put cake mixture into pan and bake at 300 degrees for 1 hour
or until done.
Frosting
2/3 cup Buttermilk
1 cup sugar
3/4 stick of butter or margarine
1/2 tsp soda
Mix well and bring to a boil. Continue to boil over medium heat until the soft
ball stage. Remove from heat and beat until cool and thick.
Place cake on a platter that allows room for 'frosting over flow" Pour frosting
over cake. Thickness of the frosting does not matter as the cake is good whether the frosting is thick or thin.
From Ann M Cotter of Concord
Warm Brie with Maple Apple Chutney
1/2 Jar Northeast Kingdom Maple Apple Chutney
1 16oz wheel of brie cheese
1/4 cup dried cranberries
1/4 cup slivered Almonds
1 Loaf of sliced Artisan baguette or water crackers
Toast almonds in a 300 degree oven for about ten minutes until lightly brown. Chop
coarsely.
Remove top rind from brie, cut in about 1/4 of an inch from edge to create the
appearance of a crust. Save rind that has been removed to cut into decorative shapes for the top.
Pour 1/2 jar of Northeast Kingdom Maple Apple Chutney over brie to cover the top.
Scatter cranberries over the chutney.
Scatter almonds over the cranberries.
Cut small flowers, leaves or seasonal shapes from the discarded Brie rind, scatter
shapes over the top of the completed wheel.
Bake in a preheated 325 degree oven for 10 to 15 minutes until the center
of the brie begins to soften.
Serve with baguette thinly sliced or with water crackers.
Recipe can be adjusted according to different sized wheels of Brie.
From Donna Drapeau
Maple Barbecue Cheese Sauce
One 8 oz block of cream cheese softened
1/4 cup Maple Barbecue Sauce
6 or 7 sun dried tomatoes chopped
Mix cream cheese and Maple Barbecue Sauce together.
Stir in Sun dried tomatoes.
Serve with crackers or Melba toast.
Baked Maple Barbecue Haddock
1 pound of Haddock Fillets
Bag of regular spinach
Maple Barbecue Sauce
Use 18 inches of aluminum foil, place a handful of spinach in the middle of the
foil, lay fish on the top of the spinach and drizzle with Maple Barbecue Sauce.
Bake at 350 degrees for 30 minutes.
Barbecue Chicken Packet
1 medium sized boneless chicken breast
1 pineapple ring
1 red or yellow pepper ring
1/4 cup Maple Barbecue Sauce
Heat grill to medium, place chicken in large sheet of heavy duty aluminum foil
and top with remaining ingredients.
Fold foil around sides, leaving room for heat circulation inside the foil packet.
Grill for 25 minutes or until chicken is at 165 degrees. Open packet carefully
to release steam.
From Rebecca Walker
of Warner
Thai Curry Chicken
2 chopped green onions
1 Diced Red Pepper
1/4 tsp Red Pepper Flakes
2 Tbsp Olive Oil
1 pound of cubed chicken
1/2 cup Cashews or Peanuts
1 Tbsp Corn Starch
1 Cup Coconut Milk
1 to 2 Thai Curry Dip Mix Seasoning (or more if you like it spicy)
Juice and Zest of two limes
1/2 tsp of Brown Sugar
Saute the two chopped onions and diced red pepper with the red pepper flakes in
the olive oil. When veggies are slightly tender add the chicken and simmer until the chicken is cooked through. Add the 1
Tbsp of Corn Starch, 1 cup of coconut Milk, Thai Curry Dip Mix and the 1/2 tsp of Brown Sugar. Simmer until thickened then
add the juice and zest if the limes. Next add the cashews or peanuts and serve over white rice, either Jasmine or Basmati
is best......Enjoy!
**Variation of this recipe**, you could use 1 lb of baked tofu, instead of chicken. Take
a block of firm tofu and cut into larger cubes and bake at 350 degrees until crispy or about 30 minutes
Country Cobwebs Iced Tea
Try a delicious and refreshing iced tea.
Made with Republic of Teas
Pomegranate and Green Tea
Superfruit Tea
Use six tea bags to steep in boiling water for ten minutes.
Put diluted tea
into a one gallon container and
add one 12 oz can of frozen
lemonade. Add water and mix together, really good and healthy too!
Pepper Jelly Cheesecake
1 11 oz Jar Lollipop Original Pepper Jelly
10 ounces shredded sharp cheddar cheese
2 eggs
1 - 2 teaspoons minced fresh garlic
16 ounces cream cheese, room temperature
Preheat oven to 350 degrees, butter an 8" spring-form pan
and wrap outer sides and base with aluminum foil.
In a food processor, combine cheddar cheese, garlic and eggs.
Process until blended, add cream cheese and blend until smooth.
Add 1/2 jar Original Pepper Jelly until blended in.
Pour mixture into prepared pan. Put pan into baking dish and place
on oven rack.
Pour 1 inch of warm water into the baking dish so that the spring pan is surrounded
by water.
Bake for 45 to 50 minutes until cheesecake is set but still jiggles
slightly when gently shaken.
Cool completely and refrigerate.
When ready to serve remove the ring from the spring form pan.
Top Cheesecake with remaining Pepper Jelly and serve as an
hors d'oeuvre with sliced baguettes or crackers.
Serves 8 to 10.
