RECIPES

Chocolate Filled Croissant
from Chocolate & Wine Weekend

A decedent and easy chocolate desert, with only TWO ingredients.

1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
½  cup mini-chocolate chips
 Powdered sugar or drizzled melted chocolate, if desired

Directions:
1. Heat oven to 350°F. Separate dough into 8 triangles.
2. Place tablespoon of chocolate chips on wide end of each triangle. Roll up, starting at shortest side of triangle, rolling to opposite point. Place on ungreased cookie sheet.
3. Bake at 350°F. for 15 to 20 minutes or until golden brown. Sprinkle with powdered sugar.

Wine suggestions: Kings Garden Vineyards 2008 Merlot or for the sweeter side – Wicked Wench

Enjoy!

Pasta with Sweet & Savory Creamed Pumpkin Sauce
from Pasta & Wine Weekend

1/2lb Breakfast Sausage
1/2c Kings Garden Merlot
1 C Pumpkin Puree
½ C Heavy Cream
½ C Chicken Stock
1 t Pumpkin Pie Spice
½ t Sea Salt
2 T Maple Syrup
½ lb Cooked Pasta (your choice)
Parsley flakes for garnish

Directions:
Saute breakfast sausage in large saucepan until browned, breaking up sausage while cooking. Add wine and saute for 1-2 minutes. Add to the cooked sausage, pumpkin puree, cream, chicken stock, pie spice, salt and maple syrup and stir until well combined. Heat the mixture over medium low heat for 5 minutes to warm. Be sure to whisk frequently. Cook the pasta according to the package instructions and drain well. Stir about three quarters of the pumpkin sauce into the cooked pasta. Divide between 4 bowls. Top each bowl with an additional drizzle of sauce & fresh chopped parsley. Serve immediately.

Wine suggestions: Kings Garden Vineyards 2008 Barrel Ferment Chardonnay, 2008 Merlot or for the sweater side – Sinister Sister or Royal Pain

Enjoy!

Chunky Mocha Cookies

1 c butter flavored shortening
¾ c white sugar
½ c brown sugar
2 eggs
1 T coffee
1 t vanilla
2 T cocoa
1 t baking soda
1 t salt
1 c chocolate chips
¾ c raisins
¾ c coconut
½ c oatmeal
2 1/3 c flour

1. Preheat oven to 3750
2. Cream together shortening, sugars, eggs and vanilla. Blend in dry ingredients. Shape into teaspoon size balls.
3. Bake at 3750 oven 8-10 minutes

Enjoy!
Cookies baked by Rebecca
Amish Farm and Bakery
Upper Lake Road, Lodi, NY 14860

Vanilla Cookies with Cream Cheese Frosting

Vanilla Cookie

1/2 c butter
½ c shortening
1 ½ c white sugar
¼ t salt
2 t cream of tartar
2 eggs
1 t baking soda
2 3/4 c flour

Cream Cheese Frosting

8 oz cream cheese
1 ¾ c Confectioner’s sugar
2 T flour
1 t vanilla pinch of salt

Chocolate Drizzle

Chocolate melting drops
3 T butter

1. Preheat oven to 400 degrees
2. Cream together butter, shortening, sugar, eggs and vanilla. Blend in flour, soda, cream of tartar and salt. Shape dough into balls.
3. Bake in preheated oven 8-10 minutes. Make a thumbprint in each cookie when removing from oven. Cool.
4. Mix together cream cheese, confectioner’s sugar, vanilla, flour, salt. Put a teaspoon of mixture on top of each cookies.
5. melt together ¾ chocolate drops and 3 T butter. Drizzle over top.
6. Cool completely.

Enjoy!
Cookies baked by Rebecca
Amish Farm and Bakery
Upper Lake Road, Lodi, NY 14860