Crest Winery Recipe Treasury
for Elegant Entertaining
by Anita Slater Capps, Ph.D.
Anita Slater Capps was born in Augusta, GA, and grew
up in middle Tennessee. She matriculated at Kent State
University, Kent, OH, with art education as her major.
She attended Georgia State College, Atlanta, GA, DeKalb
Community College, Decatur, GA, and was awarded a Doctorate
in Philosophy of Literature from the World University,
Dr. Capps' detailed watercolor rendering of the Sequoyah
Caverns Rock City barn, Valley Head, AL, landed her
a commission from See Rock City, Inc., launching her
writing career. On their 65th Anniversary the renowned
tourist attraction published Capps' first book, See
Rock City Barns: A Tennessee Tradition featuring 39
of her paintings (See Rock City, Inc., owns the collection.)
and her lyrical narrative on each barn.
Next, Capps wrote the biography of Country Music Hall
of Fame member Bill Carlisle, Not Too Old to Cut the
Mustard: “Jumping” Bill Carlisle and Friends
Talk about His Life and the Country Music Business,
the Overmountain Press, Johnson City, TN, 2000.
In 2002, Capps did the final editing on the One Hundred
Year History of the National league of American Pen
Women, Inc. She holds both a letters and arts certification
in the NLAPW., Inc., Washington, DC. She is national
2nd vice president, editor of The Pen Woman magazine,
and president of the Nashville (TN) Branch. She is also
a member of United Poets Laureate International.
Dr. Capps is the official artist for Sumner Crest Winery,
Portland, TN. She designed their logo. This image now
circles the globe on the winery’s bottles, letterhead
and advertising. The original watercolor image is prominently
displayed in Sumner Crest’s wine tasting area.
Sumner Crest Winery Recipe Treasury for Elegant Entertaining
features gourmet menus with recipes, and selected Sumner
are some receipes from the Sumner Crest Receipe Treasury
along with other Sumner Crest favorites.
Crest Wine Recipes
(click on the "Read More"
link at the bottom of each recipe for printable version)
Strawberry Blush Wine Cake
Wednesday, Mar 18th, 2015
One of the Favorites Here
1 Box Strawberry Cake Mix
1 Small Box Strawberry Creme Pudding or Vanilla Pudding
2 TBSP Sugar
3/4 cup Veg Oil
1/3 cup Water
1/2 Cup Portland Strawberry Blush Wine
¼ cup of Strawberry Puree (optional)
Mix all the ingredients well and pour into a well prepared bundt pan ( I use Bakers Joy) and bake at 350 for about 50 minutes
1 cup Sugar
1 1/2 sticks of Butter (Real Butter)
1/4 cup water
1/2 cup to 3/4 cup of Portland Strawberry Blush ...
Strawberry Tequilla Sangria
Monday, Apr 28th, 2014
One Bottle Strawberry Blush Wine, 1 cup Tequilla, 1/2 cup Triple Sec and 3 cups Sprite.
Add your choice of fruit. Let stand several hours or overnight while chilling.
Serve with ice and fruit garnish.
Zingy Cucumber & Dill Spread
Friday, Apr 16th, 2010
8 0z Cream Cheese 1 cucumber Peeled & Shredded
2 to 3 TBSP of Zinfandel, Spring Onions & Dill Cheeseball Mix(sold in our Gift shop)
Little Mayo to Thin.
Drain Cucumbers very well and mix together. Better to let sit over night. Make cucumber sandwiches or just use as a dip. Finger sandwiches are wonderful with this for showers.
Tangy King Meatballs
Thursday, Feb 11th, 2010
I pkg of Frozen Regular Meatballs
1 jar of Burgundy Grape Lynchburg Jelly
4 Tblsp of Hot & Spicy Lynchburg BBQ Sauce
2 TBSP of Mustard
3 TBSP of Robertson King Wine
Heat Meatballs in Oven. In skillet combine rest of ingredients. Bring to boil and add meatballs, coat in sauce and serve warm.
Fiesta Corn Dip
Friday, Dec 11th, 2009
2 Cans of Mexi Corn
1/2 cup Mayo
2 cups Shredded Cheese
2 or 3 Chopped Green Onion
2 Tblsp of Merlot & Hopping Jalapeno Dip Mix (Use More if you Want it With More Kick)
Mix Together and let sit overnight or several Hours. With this amount of dip mix this will just give a little spice- but to make it a strong jalapeno flavor add more dip mix. You can serve this cold or you can serve warm in a small crockpot. Serve with scoops.
We sell the Merlot and & Hopping Jalapeno Mix in the...
Wednesday, Jan 3rd, 2007
Chicken Breasts, boneless & skinless (the number depends on how many you're feeding, but a 9 x 13 pan typically will hold up to 8 breasts.)
1 can Cream of Mushroom Soup
1 can Cream of Chicken soup
1 canister Chicken Stove Top Stuffing
Sumner Crest Pioneer Blush Wine
Mix together Cream of Mushroom and Chicken Soup, and spread One Half of the soup mixture in the bottom of a 9 x 13 baking dish.
Place chicken breasts on top of soup mixture.
Cover chicken b...
Wednesday, Aug 2nd, 2006
A Summer time wine punch.
1 Bottle New Deal Sweet Red.
1 lemon cut into wedges
2 Cups ginger Ale or Club soda
1 shot Brandy (optional)
Preparation: Pour wine in to a pitcher and squeeze the juice wedges from the lemon and orange into the wine. Toss fruit wedges into wine (leaving out seeds). Chill. Add ginger ale or club soda before serving.
Addition Ideas: Sliced strawberries, peaches, fresh blueberries, raspberries, kiwi, a shot or two of gin, brandy, or rum, a cup of gi...