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Red
Bubbles 
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3 cups raspberry sherbet, softened 1 - 12 oz. lemon-lime
soda, chilled2 bottles Welch's Sparkling Red Grape Juice Cocktail,
chilled
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In punch bowl,
stir sherbet until if flows smoothly. Gently stir in
Welch's Sparkling Red Grape Juice Cocktail and lemon-lime soda. If desired,
float additional
small scoops of sherbet on top. Serve immediately. Makes
about 20 1/2 cup servings.
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Ice
Pops
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1
11.5-oz can of Welch's Frozen Juice (any flavor)
2 cans of water
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Thaw
Welch’s Frozen Juice (remember, you can thaw Welch's plastic
cans in the microwave). In a medium pitcher, combine the
juice with the water. Mix well. Pour into molds and freeze.
Makes 16-20 servings.
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Concord
Grape Mousse
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(Makes
6 servings)
4 eggs, divided
1 cup Welch's Concord grape jam
1/4 cup Welch's 100% grape
juice concentrate, made from Concord grapes, thawed
1 Tbsp. lemon juice
1 envelope unflavored gelatin
1/4 cup Welch's 100% grape
juice made from Concord grapes
1 cup whipping cream, whipped
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In
top of double boiler, combine 2 whole eggs, 2 egg yolks
(reserve whites), 1/2 cup jam,
grape juice concentrate, and lemon juice. Cook and stir
over simmering water until mixture thickens slightly,
about 2 minutes. Remove from heat. Soften gelatin in
grape juice; stir into cooked mixture to dissolve. Chill,
stirring occasionally, until mixture just begins to
set. Beat reserved egg whites to soft peaks. Fold into
grape mixture with whipping cream. Spoon into 6 individual
dessert dishes; chill to set. Just before serving, warm
remaining 1/2 cup jam. Spoon a
little over each serving.
*Recipe is courtesy of the New York
Wine & Grape Foundation and the National Grape Cooperative.
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Cookie
Cheesecake Squares
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1
roll refrigerated sugar cookies
1 cup sour cream
3/4 cup Welch's Grape Jam
1/4 cup sugar
8 oz. cream cheese
1 egg
1/2 tsp. vanilla
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Preheat
oven to 375ºF. Slice cookie roll 1/4" thick; place slices
in bottom of ungreased 13x9" pan. Bake at 375ºF for
12-15 minutes or until light golden brown. Cookie dough
will appear puffy when removed from oven. Gently spread
with Welch's Grape Jam. In large mixer bowl, combine
remaining ingredients and beat at medium speed until
smooth. Pour over jam layer. Spreading filling to edges.
Bake at 375ºF for 25-30 minutes or until knife inserted
in center comes out clean. Cool; cut into dessert squares.
Makes 12 squares.
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Gala Grape Frost
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1
package (3 oz.) JELL-O® Brand Raspberry Flavor
Gelatin
3/4 cup boiling water
1/2 cup Welch's® Grape Juice - Purple or White
3/4 cup seedless grapes
Ice cubes
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Dissolve
gelatin in boiling water. Combine grape juice and ice
cubes to make 1-1/4 cups. Add to gelatin. Stir until
slightly thickened. Remove unmelted ice. Measure 1-1/3
cups gelatin; fold in grapes. Spoon into bowl; chill
until set but not firm. Whip remaining gelatin until
almost double in volume. Pour into bowl. Chill. 6 servings.
If you're counting calories, try making this recipe
with Sugar Free Jell-O® Gelatin.
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Ginger Glazed Chicken Cutlets
6
skinless and boneless chicken breast
1 T. minced fresh garlic halves, lightly pounded
1 1/2 tsp. salt
3 cups Welch’s White Grape Juice
1/4 - 1/2 tsp. black pepper
1/4 cup fresh lemon juice
5 T. unsalted butter, cut into small
2 T. grated fresh ginger
or
1 1/2 tsp.pieces ground ginger
Place
chicken in baking dish. Combine white grape juice,
lemon juice, ginger, garlic, salt and pepper in bowl.
Pour over chicken, cover with plastic wrap and refrigerate
for about four hours. Preheat grill or grill pan over
medium high heat. Remove chicken from marinade; set
marinade aside. Grill chicken thoroughly on both sides,
until firm to the touch. Remove to serving plate,
cover and set aside. Pour reserved marinade into medium-sized
saucepan. Cook over high heat until marinade is syrupy
and reduced to about 3/4 cup. Remove from heat and
whisk in butter one piece at a time. Pour glaze over
chicken and serve. Makes 6 servings.
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Grape Bars
1
3/4 cups flour
1 cup butter
1/2tsp. baking soda
1 cup brown sugar
1/2 tsp. salt
1 cup Welch’s Grape Jam
1 1/2 cups rolled oats
1/2 cup finely chopped nuts (optional)
Mix flour, soda and salt;
add oats and mix. Cream butter; add sugar gradually;
cream until fluffy. Add the flour mixture. Reserve
1/4 of crumbs for topping. Firmly press remainder
in a greased 13"x9"x2" pan. Spread
grape jam carefully over layer in pan. Sprinkle with
reserved topping and chopped nuts. Bake in preheated
400ºF oven about 25 minutes. Makes 4 dozen.
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Grape-Cherry Freeze
2
cups of 100% Welch's Concord Grape Juice (bottled
or frozen concentrate)
2 tablespoons of lemon juice
1 cup of frozen dark sweet pitted cherries
1/2 tablespoon of cinnamon
Optional: 1/2 cup plain non-fat yogurt
Process
all in blender until smooth. Pour over crushed ice.
Serves: 4
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Grape
Crumble Bars
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3/4
cup margarine
1 cup brown sugar firmly packed
1-1/2 cups unsifted all purpose flour
1 tsp. salt
1/2 tsp. baking soda
2 cups ready-to-eat all natural cereal or granola
(with raisins and dates)
1 jar (10 oz.) Welch's Purple Grape Jelly
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Cream
margarine and sugar until light and fluffy. Add flour,
soda and salt and mix well. Stir in cereal. Press half
the dough into a well-greased 13x9x2-inch pan. Break jelly
with a fork and spread over dough in pan, up to 1/8 inch
from the edges. With fingers, crumble the remaining dough
over top. Bake at 400° about 20 minutes or until brown.
Cool, then cut into 36 bars.
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Grapey
Dressing
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(Makes
3/4 cup)
1/4 cup vegetable oil
3/4 cup Welch's 100% grape juice made from Concord
grapes
2 Tbsp. lemon juice
1/2 tsp. lemon zest
1/2 tsp. chopped fresh mint
1 tsp. grated fresh ginger (optional)
Salt to taste
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Whisk
ingredients together. Pour over mixed greens and salad
toppings of choice.
*Recipe is courtesy of the New York
Wine & Grape Foundation and the National Grape Cooperative.
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Grape Jam Bread
2
cups prepared pancake flour
5 T. brown sugar
1/2 tsp. salt
1 cup Welch’s Grape Jam
1/4 cup milk 1/4 cup shortening, melted
1 egg, slightly beaten
Mix
flour and salt. Combine milk, egg, sugar and grape jam;
add flour, stirring until just mixed; stir in shortening.
Turn into greased loaf pan. Bake in moderate oven (350ºF),
1 hour. Makes 1 loaf, 8x4 inches.
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Grape Jelly-Pudding
1
1/4 cups Welch’s Grape Jelly
1 package vanilla pudding
Prepare
pudding according to the directions on the package.
Refrigerate until firm. Alternate layers of pudding
and chilled jelly in dessert dishes. Makes 4 - 5 servings.
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Grape
Juice Tapioca
2
1/2 cups Welch’s Grape Juice
1/4 cup quick-cooking tapioca
3/4 cup sugar
Dash of salt
Combine
ingredients in saucepan. Let stand about 5 minutes.
Stir. Cook over medium heat, stirring occasionally until
mixture comes to a boil. Pour into individual dessert
glasses. Serve warm or chilled. Top with whipped cream,
if desired. Serves 4 - 6.
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Grape
Parfait Pie
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1
envelope unflavored gelatin
2 T. lemon juice
1/3 cup sugar
1 pint vanilla ice cream
1 1/4 cups boiling Welch’s Grape Juice
1 – 9" baked pastry shell, cooled
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Combine
gelatin and sugar. Add boiling grape juice and stir to
dissolve gelatin. Add lemon juice. Add ice cream by spoonfuls.
Stir till melted. Chill until mixture mounds slightly
when spooned. Turned into pastry shell. Chill till firm.
Makes one, 9" pie.
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Grape
Pinwheels
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1
cup soft butter or margarine
2 3/4 cups flour
1 8-oz. package soft cream cheese
1/2 cup Welch’s Grape Jam
1/2 cup sugar
1/2 cup chopped walnuts
2 tsp. vanilla sugar
1/8 tsp. salt
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In a large bowl at medium
speed, beat butter and cream cheese until fluffy. Beat
in 1/2 cup sugar, vanilla and salt. At low speed, gradually
beat in flour until a ball forms. Divide dough into 2
portions. Cover and chill for 30 minutes. On lightly floured
surface, roll each dough portion into a 14"x10"
rectangle. Spread each with grape jam. Sprinkle with walnuts.
Roll like a jelly roll. Wrap in waxed paper and chill
at least 4 hours. Preheat over to 350ºF. Grease cookie
sheet. Cut rolls into 1/2 inch slices. Dip one cut side
in sugar. Bake for 25-30 minutes.
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Peanut Butter and Jam Muffins
2
cups flour
1/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup of peanut butter
1 cup milk
1 egg
1/4 cup vegetable oil
1/2 cup Welch's Grape Jam
In
mixing bowl, combine flour, sugar, baking powder, and
salt. Add peanut butter and mix until crumbly. Add milk,
egg, and oil; mix just until blended. Pour half of the
batter equally into paper-lined muffin tray. Spoon one
tablespoon of Welch's Grape Jam into the center of each
muffin. Cover with remaining batter. Bake at 400 degrees
for 18-20 minutes, until lightly browned. Serve warm
or at room temperature. Serving size: one dozen muffins.
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Peanut
Butter and Jelly Swirl Bundt Cake
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2
1/2 cups flour
2 cups sugar
1 1/2 tsp. baking powder
3/4 cup chunky-style peanut butter
1 tsp. baking soda
2 tsp. vanilla
1/2 tsp. salt
3 large eggs
1/2 cup unsalted butter, at room temperature
1 cup dairy sour cream
1/2 cup Welch’s Grape Jelly
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Preheat
oven to 350 degrees. Place baking rack in bottom third
of oven. Whisk together flour, baking powder, baking soda
and salt; set aside. In large bowl, beat butter and sugar
together until light and fluffy. Add peanut butter and
vanilla, beating until well combined. Add eggs, one at
a time, beating until incorporated. Beat in sour cream.
Reduce mixer to lowest speed and gradually add flour mixture,
mixing until just blended. Spoon half of the batter (about
3 cups) into greased 12 cup bundt pan. Dollop 3 T. of
the jelly over batter avoiding edges of pan. Partially
stir jelly into batter using a skewer or thin bladed knife.
Spoon remaining batter into pan and dollop and swirl remaining
jelly into batter. Bake for 1 hour or until a wooden pick
inserted into center comes out clean. Let cake cool in
pan for 10 minutes, then invert onto wire rack. Serve
warm or at room temperature.
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Purple Ambrosia
(Makes
6 servings)
1 envelope unflavored gelatin
2 cups Welch's 100% grape juice made from Concord grapes
1 cup sour cream
1 cup miniature marshmallows
1 can (11 oz.) mandarin oranges, drained
2 cups assorted fruit, such as sliced banana, diced
apples, and canned, drained pineapple chunks
1/4 cup coarsely chopped walnuts
1/4 cup toasted, shredded coconut
In
small saucepan, soften gelatin in grape juice. Warm
over low heat to dissolve. Pour into 8-inch cake pan;
chill until firm. Meanwhile, mix together remaining
ingredients, except coconut. Cut gelatin into cubes.
Fold into fruit mixture. Refrigerate until serving time.
Garnish with coconut.
*Recipe is courtesy of the New York
Wine & Grape Foundation and the National Grape Cooperative.
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Red
Bubbles
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3
cups raspberry sherbet, softened
1 - 12 oz. lemon-lime soda, chilled
2 bottles Welch's Sparkling Red Grape Juice Cocktail,
chilled
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In
punch bowl, stir sherbet until if flows smoothly. Gently
stir in Welch's Sparkling Red Grape Juice Cocktail and
lemon-lime soda. If desired, float additional small scoops
of sherbet on top. Serve immediately. Makes about 20 1/2
cup servings.
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Sparkling
Fruit Soup
(Makes
four 1/2 cup servings)
1 1/2 cups sliced strawberries
1/2 cup whipping cream
1 Tbsp. lemon juice
1/4 tsp. grated lemon peel
Sugar or honey to taste
1/2 cup Welch's Sparkling Red Grape Juice Cocktail (made
from Concord grapes)
Chilled fresh strawberry and lemon slices for garnish
Combine
strawberries, cream, lemon juice, and lemon peel; blend
until smooth. Sweeten to taste with sugar or honey.
Chill thoroughly. Stir in sparkling grape juice. Serve
in stemmed glasses or small bowls. Garnish with strawberry
and lemon slices.
*Recipe is courtesy of the New York
Wine & Grape Foundation and the National Grape Cooperative.
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Sparkling
Holiday Punch
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2
bottles Welch's Sparkling White Grape Juice Cocktail,
chilled
1 can (11.5 oz.) Welch's Frozen Concentrated Cranberry
Juice Cocktail
3 cups cold water
3 cans (12 oz. each) ginger ale, chilled
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In
punch bowl, combine Sparkling White Grape Juice, Frozen
Concentrated Cranberry Juice Cocktail and water. Gently
stir in ginger ale. Float fruited ice ring made with sparkling
juice and garnished with mint leaves. Serve immediately.
Makes about 30 1/2-cup servings.
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Sweetheart
Salmon Filets
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(Makes
4 servings)
4 four to six ounce salmon filets*
1/4 cup flour
Salt and pepper to taste
3 Tbsp. butter or margarine
1/2 cup Welch's 100% grape juice made from Concord
grapes
1/2 cup chicken broth
1/2 tsp. dill
1/4 cup half-and-half cream
1-2 tsp. freshly squeezed lemon juice
Lemons slices, for garnish
Parsley, for garnish
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Dust
salmon filets generously with mixture of flour, salt,
and pepper to coat. Melt butter in broad skillet. Add
filets; cook over medium-high heat for 5 to 10 minutes
per side until filets are opaque or just beginning to
flake in thickest part. Remove to warm plate. Deglaze
pan with grape juice and broth, loosening browned particles.
Stir in dill and half-and-half. Cook just until slightly
thickened. Season with salt and pepper; add lemon juice
to taste. To serve: spoon sauce over filets. Garnish with
lemon slices and parsley.
*Can substitute chicken breast halves for salmon.
Recipe is courtesy of the New York Wine & Grape
Foundation and the National Grape Cooperative.
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Thumb-Print Cookies
1/2
cup shortening
3/4 cup sugar
1 egg
1 teaspoon vanilla extract
2 2/3 C unsifted flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup sour cream
1 1/4 cup finely chopped nuts
Welch's Jams, Jellies or Spreads - any flavor
Preheat
oven to 400 degrees. In large mixer bowl, combine shortening,
sugar, egg, and vanilla; mix well. Stir together dry
ingredients. Add to shortening mixture alternately with
sour cream; mix well. Shape into 1 1/4 inch balls; roll
in nuts. Place 1 inch apart on greased baking sheets.
Press thumb in center of each ball; fill with jam. Bake
10 to 12 minutes or until lightly browned. Makes 4 1/2
dozen.
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