Michigan Wine Country

Spiced Cherry Nut Bread Pudding - Heat cherries in wine until medium warm and soak for 20 minutes. Heat milk and butter in saucepan.

Select Harvest Gewurztraminer Cake - Pour this mixture over hot cake and leave in pan until completely cool before turning out.

Red Wine Raspberry Sorbet - Place all ingredients in a food processor fitted with a steel blade and process until smooth. Freeze in an ice cream maker.

Red Wine Cake (Rotweinkuchen) - Mix all of the ingredients together in the listed order. Grease and dust with flour: 2 small, or 1 large round cake pan and fill with mixture.

Perfect Peach Tart - Put flour and salt in bowl of food processor. Cut the butter and margarine into small pieces and add to flour.

Pear-Infused Pear Cake - In medium skillet, melt butter over medium heat. Add pears and stir about 5 minutes. Turn off heat and add wine. Set aside.

Late Harvest Cake - Blend boxed cake mix, pudding, water, 1/2 cup wine, oil and eggs with mixer and pour into pecan-lined tube pan.

Icewine Truffles - Bring cream to boil and add to chocolate in a bowl. Blend, then stir in Icewine. Beat in butter when cool.

Double Chocolate Cheesecake with Raspberry Glaze - For crust: In a bowl, combine wafer crumbs, butter or margarine and sugar. Blend well.

Crostoli - Combine beaten eggs and sugar. While stirring, add vanilla, wine and salt. Add melted butter, mix well. Mix baking powder and flour.

Cinnamon Poached Pears Stuffed with Mascarpone - Place the cinnamon sticks, simple syrup, dark rum, and pears in a large saucepan.

Chocolate-Raspberry Truffles - Place the 10 ounces of chocolate and butter in a medium size glass mixing bowl. Microwave for 30 seconds.

Chocolate Date Bars - Preheat oven to 350 degrees. Mix all ingredients in a large mixing bowl until blended. Grease bottom and sides of 13x9 inch pan.

Cherry Cheese Strata - Spread Cherry Merlot Jam over top. Scatter frozen cherries on top. Top each bread slice with another bread slice.