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Scuppernong Grape Hull Cake

From Statesboro Market2Go

<p>Made with fresh Scuppernong grapes and served topped with locally grown pecans &amp; Southern Swiss ice cream! Who could ask for more? Please consider leaving a picture or comment if you decide to try this recipe</p>
Source: (Entered by Ariana Giddens)
Serves: 8

6 pounds Scuppernong grapes
1/2 teaspoon Cinnamon
1/2 cup Sugar
1 box Butter Yellow Cake Mix (only need 1/2)
1 stick Unsalted butter (melted)
1 cup Pecans (roasted & chopped)
Ice cream (for serving, if desired)
Whipped cream (for serving, if desired)

Step by Step Instructions
  1. Preheat oven to 350 degrees. Wash the grapes, then pop the pulp & seeds out of them, and put the hulls into a bowl. Put the pulp into a separate bowl for later (if desired). Make sure no seeds are in the bowl with the hulls.
  2. Put the hulls into a pot with enough water to nearly cover them. Bring to a boil and cook for 20 minutes, stirring frequently. If foam forms on the surface of the water, simply stir it back in. Lower heat to medium and cook for 5 more minutes.
  3. Strain the grape hulls to remove any juice, then process them in food processer/blender until a pudding-like texture has formed.
  4. Grease a 9 x 9 x 2 pan with cooking spray, then spread the blended grape hulls across it in an even layer. Sprinkle the cinnamon & sugar across the spread. Evenly cover the spread with 1/2 of the cake mix, then evenly pour the melted butter across it.
  5. Cook for 30 to 35 minutes, then served topped with pecans, ice cream, and/or whipped cream.