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Super Simple Peach Bars

1 (16.5 oz) package refrigerated sugar cookie dough

1 cup 9 Sons Rising Peach Preserves*

2 tsp. Cornstarch

Powdered Sugar, optional

1.Divide cookie dough into 3 equal pieces, and press evenly onto bottom of lightly greased 11 x 7 inch dish. 

2.Bake at 350 degrees for 25 minutes or until lightly browned.

3. Bring preserves and cornstarch to a boil in a small saucepan.  Boil 1 minute, stirring constantly.  Pour preserve mixture over warm cookie crust.

4.Bake for an additional 8 minutes (350 degrees).  Remove from oven and sprinkle with powdered sugar, if desired.  Cut into bars and serve immediately or store at room temperature.

* 9 Sons Rising Strawberry Preserves may be substituted for Strawberry Pecan Bars

Philadelphia Cherry Danish Dessert

Simply roll out dough and fill with two favorite Danish flavors - cream cheese and cherry.

Prep: 15 min. | Total: 40 min.

2 cans (8 oz. each) refrigerated crescent dinner rolls, divided
2 tubs (8 oz. each) Philadelphia Light Cream Cheese Spread
1 1/2 cups powdered sugar, divided
1 egg white
1 tsp. vanilla
1 can (21 oz.) cherry pie filling
1 to 2 Tsp. fat free milk

PREHEAT oven to 350 degrees F. Unroll 1 of the cans of crescent dough. Place in a greased 13x9-inch baking pan: press onto bottom of pan to from curst, firmly pressing seams together to seal

BEAT cream cheese spread. 3/4 cup of the sugar, the egg white and vanilla with electric mixer on medium speed until well blended. Spread onto crust, cover with pie filling. Unroll remaining can of crescent dough onto large sheet of wax paper. Pat out dough to form 13x9-inch rectangle, pressing seams together to seal. Invert over pie filling to form top crust; discard wax paper

BAKE 30 to 35 min. Until golden brown. Cool an least 20 min. Gradually add milk to reaming 3/4 cup sugar, beating until well blended and thick. Drizzle over warm dessert. Cut into 24 rectangles to serve. Store leftover dessert in refrigerator.

Makes 24 servings.

Blueberry Bread Pudding

1 (16.5 oz) package refrigerated sugar cookie dough

1 cup 9 Sons Rising Peach Preserves*

2 tsp. Cornstarch

Powdered Sugar, optional

1.Divide cookie dough into 3 equal pieces, and press evenly onto bottom of lightly greased 11 x 7 inch dish. 

2.Bake at 350 degrees for 25 minutes or until lightly browned.

3. Bring preserves and cornstarch to a boil in a small saucepan.  Boil 1 minute, stirring constantly.  Pour preserve mixture over warm cookie crust.

4.Bake for an additional 8 minutes (350 degrees).  Remove from oven and sprinkle with powdered sugar, if desired.  Cut into bars and serve immediately or store at room temperature.

* 9 Sons Rising Strawberry Preserves may be substituted for Strawberry Pecan Bars

Crepes

Use Purchased Crepes for convenience

Warm preserves (Strawberry) in Microwave

Fill Crepe, roll up, and place seam side down on plate

Scoop or Two of Ice Cream Scoop on top

Sprinkle with Granola (Chocolate Chunk Granola)

Mini Sweet Potato "Cakes" with Cream Cheese Frosting

Bake Sweet Potato Biscuits at 400 degrees for 10-12 minutes and cool.

  1. Homemade Cream Cheese Frosting:
    Beat together 8 oz cream cheese and 4 tbsp butter, both softened.
  2. Gradually mix in 16 oz. powdered sugar and 1tsp vanilla.

Split biscuits in half and spread/pipe with desired amount of frosting between top and bottom of biscuit. Decorate top if desired.

Sprinkle plate with candied pecans.

Refrigerate leftover frosting.

Mini Strawberry Shortcakes (2 per Plate)

Bake Angel Biscuits at 400 degrees for 10-12 minutes and cool.

Split biscuits, placing bottom of biscuits on individual dessert plates. 

Using mini ice cream scooper, top biscuit bottoms with vanilla ice cream.  Spoon a generous tsp. Strawberry Dessert Topping on top of ice cream scoop. 

Set top of biscuits on dessert topping.  Spoon desired amount of Strawberry Dessert Topping over “shortcakes” and top with dollop of Whipped Cream.  Garnish with blueberries for Red, White and Blue!

Biscuit Serving Suggestions

  1. Slider on Buttermilk Biscuit with your favorite Pimento Cheese Buttermilk Biscuit with Mini Crab Cake and homemade Tartar Sauce or Basil Tartar Sauce
  2. Sweet Potato Biscuit with NY Butcher Pork Tenderloin or Ham with Spicy Mustard or Jezebel Sauce
  3. Sweet Potato Biscuit with NY Butcher Prosciutto
  4. Cheddar Biscuit with Turkey and 9 Sons Rising Strawberry Preserves
  5. Buttermilk Biscuit with NY Butcher Beef Tenderloin or Italian Roast Beef with Horseradish Sauce

Coffee Cakes

Cream one 8 oz. bar cream cheese and 1 stick (1/2 cup) butter or margarine, both softened, with 1 cup sugar.

Add 2 eggs, 1/4 cup milk and 1 tsp vanilla.  With mixer on low speed, add 1-3/4 cups self-rising flour. 

Pour batter into lightly greased 9 x 13 inch pan.  Dollop with at least 1 cup 9 Sons Rising Strawberry Preserves and swirl with knife.

Bake at 350 degrees for 25-30 minutes (cake should begin to pull away from sides of pan).  Cool for 15 minutes and sprinkle with powdered sugar if desired.

Easy Blueberry Pastry

2 cans of Crescent Roll Sheet Dough (no perforations)
2- 8 oz. tubs of whipped cream cheese
1-1/2 cups powdered sugar, divided
1 egg
1 jar 9 Sons Rising Preserves—any flavor

Lightly spray 7 x 11 inch pan with cooking spray.  Spread 1 can of crescent roll dough to cover bottom of pan and partially up sides.

Beat cream cheese, ¾ c. powdered sugar and 1 egg.  Spread Cream Cheese mixture over crust. 

Top cream cheese mixture with 1 jar 9 Sons Rising Preserves (any flavor). 

Roll out remaining can of crescent roll dough onto wax paper so it measures 7 x 11 inches to cover the bottom pastry.  Invert pastry onto preserve layer and peel back wax paper.  Make sure crescent roll dough covers layers. 

Bake at 350 degrees for 25-30 minutes or until lightly browned.  Cool. 

Mix remaining ¾ cup powdered sugar with 1 to 2 tsp milk and drizzle over pastry.  Cut into squares.

Easy Peach Bars

1- 16.4 oz tube refrigerated sugar cookie dough
1 cup 9 Sons Rising Peach Preserves
2 tsp. corn starch
Powdered Sugar for dusting

Spread sugar cookie dough over bottom of lightly greased 7 x 11 inch pan.  Bake at 350 degrees for 20-25 minutes or until lightly browned. 

Mix preserves and 2 tsp corn starch in microwavable measuring cup (2 cup measure).  Microwave on high for 1 minute and stir.  Microwave again for 1-1/2 – 2 minutes on high, or until preserves come to boil. 

Immediately pour preserves over crust and bake for an additional 8 minutes on 350 degrees. 

Cool, cut into squares and sprinkle with powdered sugar.

Note:  ¾ cup toasted pecan pieces may be pressed into cookie dough crust prior to baking the crust.  Proceed with remaining recipe as directed.

Fruit Smoothie

In blender, mix ½ cup nonfat vanilla yogurt, 3 tbsp. 9 Sons Rising Preserves (any flavor), and 5 ice cubes. Enjoy!

9 Sons Rising Fruit Trifle

When making this trifle we use our blueberry and strawberry preserves, with corresponding fresh fruit.

2 purchased Angel Food cakes cut into blocks
1 8 oz. container cool whip
1 lb. fresh strawberries sliced
12 oz. blueberries
3 T 9 Sons Rising strawberry preserves
1 ½ T 9 Sons Rising blueberry preserves

Mix fresh berries with 3 T of corresponding preserves, place 1/3 of angel food blocks into bottom of trifle pan, add layer of strawberry mixture, then layer of cool whip. Repeat layering with blueberries then strawberries, sprinkle fresh berries on top.

9 Sons Rising Peach Glazed Salmon

4 Skin on salmon filets
1 cup 9 Sons Rising Peach Preserves
salt and pepper to taste
2 cloves of garlic chopped
2 T lime juice
¼ cup olive oil

Sprinkle salmon generously with salt and pepper. Combine preserves, garlic, lime juice and olive oil in bowl pour all but 1/3 cup of marinade over filets, let sit for 1 hour.

Heat 1-2 T of olive oil in pan on medium heat, cook salmon approximately 4 minutes on each side. Serve with remaining peach preserve mixture.

Our delicious sweet potato biscuits are a wonderful accompaniment!

Appetizer

1 jar of 9 Sons Rising Peach Preserves
1 8 oz. block of cream cheese
1 package of thin gourmet ginger snaps

Simply pour peach preserves over block of cream cheese on a small plate, place cinnamon stick from preserve jar on corner of plate for decoration, serve with ginger snaps.

Chocolate and Strawberry Mousse

1/3 c. heavy cream, well chilled
2-3 tbsp. chocolate syrup, depending on flavor preference
1/4 c. 9 Sons Rising Strawberry Preserves

Using an immersion blender, whip heavy cream in a 2 cup glass measuring cup until stiff peaks form. Add chocolate syrup and blend. Once "mousse" is achieved, fold in Strawberry Preserves. Spoon into small cups and cover. Refrigerate until served.

Garnish with fresh strawberry slices or a dollop of whipped cream.

Whipped Cream and Preserves Dessert

1/3 c. heavy cream, well chilled
1/2 c. 9 Sons Rising Preserves, any flavor

Using an immersion blender, whip heavy cream in a 2 cup glass measuring cup until stiff peaks form. Fold in 9 Sons Rising Blueberry, Peach, or Strawberry Preserves. Spoon into small cups and cover.

Refrigerate until served.

Crepes with 9 Sons Rising Peach Preserves

Simply purchase a package of your favorite crepes
vanilla ice cream
9 Sons Rising Peach Preserves
Granola
Cool Whip

Warm crepes slightly in microwave, add ice cream and 1-2 T of Peach Preserves, fold over and top with granola add a dollop of cool whip.

Easy Strawberry Preserve Filled Pancakes

2 cups all purpose flour
2 tsp. baking powder
1 tbsp. sugar
1 tsp. almond or vanilla extract
2 eggs, beaten
1-1/2 cups milk
2 tbsp. butter, melted and cooled
½ cup -3/4 cup 9 Sons Rising Strawberry Preserves

OR: your favorite store-bought pancake mix, prepared as directed

Mix dry ingredients in large bowl. In another bowl, mix eggs, milk, and extract. Add cooled, melted butter and add to dry ingredients. Stir just til combined –batter may be lumpy.

Heat griddle and spray with non-stick spray. Drop 2 tbsp. of batter onto griddle, Dollop 1-1/2 tsp. of 9 Sons Rising Strawberry Preserves in the middle of pancake and top with 1 tbsp. more batter. When bubbles start to rise, flip pancakes and cook another 1-3 minutes (depends on size of pancakes and how hot the griddle).

Fruit Suprise Muffins

3 cups all purpose flour
1-1/2 tsp. baking powder
1-1/2 tsp. baking soda
¾ cup butter, room temperature
1-1/2 cups sugar
3 eggs
2 tsp. almond extract (or vanilla if you prefer)
1-1/2 cups sour cream, room temperature
1/3-1/2 cup 9 Sons Rising Blueberry or Strawberry Preserves

Preheat oven to 350 and line muffin tin with paper liners.

In a large mixing bowl, combine flour, baking powder, and baking soda.
In another large mixing bowl, combine butter and sugar. Cream with mixer until light and fluffy (about 3-4 minutes)
Add eggs one at a time, beating until incorporated.
Add extract and mix.

Add dry ingredients to butter/sugar mixture in thirds, mixing on low until incorporated.
Add sour cream and mix until combined.

Fill liners with about 3 tbsp of batter, spoon about 1- 2 tsp of preserves over batter, top muffins with another 2 tbsp of batter, making sure to cover preserves (so they don’t leak out during baking).

Bake for 20-25 minutes.

Jezebel Sauce

1 (11 oz.) jar 9 Sons Rising Peach Preserves
1 (12 oz.) jar Apple Jelly
1 (12 oz.) jar Pineapple Jelly
1/3 c. prepared horseradish
2 tbsp. ground mustard
White Pepper, 1 tbsp. or to taste

Mix all ingredients in a bowl. Cover and refrigerate for 1-2 days before using.

Can be poured over a bar of cream cheese and served with crackers or used as accompaniment or basting sauce for ham, pork tenderloin, chicken, and fish.

Mini Phyllo Sheels with Pimento Cheese and Strawberry Preserves

1 package Athens Mini Phyllo Shells, 15 count
1/3 -1/2 cup 9 Sons Rising Strawberry Preserves
1 container of your favorite Pimento Cheese* (with Jalapenos if you like the sweet/spicy combination)

Preheat oven to 350. Place empty shells on a baking sheet and bake 3-5 minutes. Cool completely.
Place about a tbsp. of Pimento Cheese in each shell. Top with 1 tsp. of 9 Sons Rising Strawberry Preserves.
Refrigerate until served.

Overnight Crock Pot Oatmeal

2 cups of rolled oats or old fashioned oats (NOT INSTANT)
4-1/2 cups water
Pinch of salt
½-1 cup 9 Sons Rising Peach or Blueberry Preserves (depends on your taste)

Spray 5 quart crock pot with cooking spray.
Mix ingredients in crock pot. Turn on low and cook for 7-8 hours.
You can add toasted almonds, granola, or banana slices (for Blueberry Oatmeal)

9 Sons Salad Vinaigrette

Mix the following in a cruet or glass jar with lid:

2 tablespoons 9 Sons Rising Peach Preserves
2 tbsp. red wine vinegar
1/3 c. extra virgin olive oil
Salt and pepper, to taste

Blueberry Vinaigrette:

Mix the following in a cruet or glass jar with lid:
1/4 c. extra virgin olive oil
2 tbsp. balsamic vinegar
1/4 c. 9 Sons Rising Blueberry Preserves
Pinch of ground Mustard, Salt, and Pepper

Strawberry Preserves Vinargrett:

Mix the following together in a cruet or glass jar with lid:

2 tbsp. 9 Sons Rising Strawberry Preserves
2 tbsp. balsamic vinegar
6 tbsp. extra virgin olive oil
Salt and pepper, to taste

Pecan Cheese Ring with Strawberry Preserves

1 cup chopped pecans, toasted
2- 8 ounce blocks of sharp cheddar cheese, grated finely
¾ cup mayonnaise
½-1 tsp. hot sauce
1 garlic clove, minced
1 cup 9 Sons Rising Strawberry Preserves

Combine mayonnaise, hot sauce, and garlic. Add in toasted pecans and grated cheddar.
Using clean hands, shape mixture into a ring on the desired serving plate. Cover with plastic wrap and refrigerate for 2 hours. When ready to serve, add 9 Sons Rising Strawberry Preserves to the center of the ring. Serve with crackers.

You may also line a 4 cup mold with plastic wrap and spoon mixture into mold, cover and refrigerate for 2 hours. Unmold onto serving plate and fill center with preserves.