November 12th.  OPEN HOUSE  11 a.m. – 4 p.m.  Location 15619 W Vista Grande Lane, Surprise.  Other vendors, with great products will also be in attendance.

November 18th.  Tasting from 2 to 4pm at the Sun City West Internet Community Center.

November 30th.  6:30 pm Join us for a food tasting, Gold Canyon Candles and a gold buyer.  Hosted at my home – contact me for directions.

December 3rd.  Join us for a Book Signing at West Brooke Village from 9am to 1pm.

December 8th.  Tasting at Sun City West Internet Community Center.  Please contact us for time.

December 9th.  Christian Women’s Expo at Corte Bella, Sun City West.

INGREDIENTS:
¾ cup plus 2 tablespoons soft butter
1 cup granulated sugar
1 egg
Zest of 1 lemon
3-1/3 cups all-purpose flour
1 teaspoon baking powder
9 oz Earth & Vine Provisions Raspberry Cranberry Jam
½ cup ground almonds
Powdered sugar
 

PREPARATION:
Grease a 10 inch spring form cake pan.  Preheat oven to 425 degrees F. 
In a large bowl, beat butter and granulated sugar until creamy. 
Stir in egg and lemon peel.  Sift flour and baking powder together. 
Fold a few tablespoons into mixture. 
Add remaining mixture. 
With fingertips, work mixture quickly into crumbs. Place half the crumbs
in prepared cake pan. 
Spread with Raspberry Cranberry Jam. 
Mix remaining crumbs with almonds and scatter over Jam. 
Bake 50 to 60 minutes or until top is golden brown. 
Remove cake from oven and let cool on rack for 20 minutes before removing from spring form pan.
Sift powdered sugar over cooled cake and serve.

This recipe was adapted from:
HP Books, Best of Baking
Annette Wolter
Christian Teubner

INGREDIENTS:
1 Unbaked pie dough , good quality
2 Apples, peeled and sliced
2 Tablespoons sugar
¼ Teaspoon cinnamon
½ Cup + 1 tablespoon Earth & Vine Provisions Raspberry Cranberry Jam
1 Egg white

PREPARATION:
Preheat oven to 350 degrees.
Thaw pie dough according to package directions.
Line a large baking sheet (with sides) with non-stick foil and place thawed pie dough on foil.
In a medium bowl toss together apples with sugar and cinnamon.
Spread ½ cup of Earth and Vine Raspberry Cranberry Jam evenly over pie dough, leaving 1” around edge without jam.
Fan apples over jam in a circler design.
Fold up edges of pie dough around apples creating a rustic tart.
Brush pie dough with egg white.
Top center of tart with a tablespoon of Earth & Vine Provisions. Raspberry Cranberry Jam
Bake for 40 to 45 minutes or until pie crust is golden brown and apples are cooked.

INGREDIENTS:

CRUST:
1 Cup cinnamon graham crackers, finely crushed
1 Cup pecans
3 Tablespoons sweet butter, melted
9 oz Earth & Vine Provisions Mandarin Pumpkin Marmalade

CHEESE CAKE:
1 lb. + 12 oz. cream cheese
1 Cup + 2 tablespoons cane sugar
¼ Teaspoon salt
1 Teaspoon cinnamon
2 Large eggs
15 oz can pumpkin puree
3 Tablespoons Earth & Vine Provisions Mandarin Pumpkin Marmalade
8 oz Mascarpone cheese
9” Spring-form pan

PREPARATION:
Press the mixture in the bottom of the spring-form pan.
Bake the crust for 10 minutes.
Remove and let cool at room temperature.Cheese cake:Put cream cheese in a medium/large bowl.
Using a hand held mixer, beat on medium speed for 2 to 3 minutes, until smooth.
Continue to mix, slowly add the sugar and salt.Add eggs one at a time and mix well.
Add cinnamon, pumpkin puree and 3 tablespoons of Mandarin Pumpkin Marmalade
Decrease mixer to low speed and blend in the mascarpone cheese until well blended. Gently spread the remaining Mandarin Pumpkin Marmalade over cooled crust and then spread the cheese batter over crust.
Return cheese cake to oven.
Place a pie plate of hot water on a rack under cheesecake while baking to prevent a crust from forming on cake.
Bake at 300 degrees for 40 to 60 minutes. Bake cake until almost set. (The center of the cake will not be completely firm).Remove cake from oven; loosen it from the edges by running a knife around the inside edge of pan.
Cool at room temperature for 30 minutes then refrigerate cake in pan until cold.Run a knife around inside edge of cake pan before releasing spring.

PREPARATION:
Preheat oven to 350 degrees.
Oil and flour loaf pan.
In a large bowl mix together all dry ingredients, add oil, water, and eggs. Mix until smooth.
Add Mandarin Pumpkin Marmalade and pumpkin puree, blend well and add nuts and fruit.
Bake approximately 1½ hours or until fork comes out clean.
This bread is delicious served with cream cheese or Mascarpone cheese.
Loaves freeze well. Yields 2 loaves