Our recipes page is a great place for everyone to share recipes using items purchased from the Statesboro Market2Go. The above items and photos were made by Justin at Anthony’s Roots and Jimmy at Scratch Made Catering using items available at the market.

Please feel free to enter your own recipe!

Scuppernong Grape Hull Cake

Made with fresh Scuppernong grapes and served topped with locally grown pecans & Southern Swiss ice cream! Who could ask for more? Please consider leaving a picture or comment if you decide to try this recipe

Source: southerneatsandgoodies.com (Entered by Ariana Giddens)
Serves: 8

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

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.


Comments added by fellow market members.