½ cup shortening
1 & 1/3 cups sugar
2 & ¼ cups all-purpose flour
2 large eggs
1 cup milk
3 teaspoons baking powder
1 teaspoon vanilla flavoring
½ teaspoon salt
4 oz. melted unsweetened chocolate (if you are making chocolate cakes)
1 jar Sallie’s Greatest Strawberry + Basil, Blueberry + Lavender, Peach + Mint and Peach Pepper + Ginger jam
1 jar of lemon curd
Preheat oven to 350 degrees. Line cupcake pans with paper liners.
Combine flour, sugar, baking powder and salt in a large mixing bowl. Add shortening, milk, and vanilla. Beat for 2 minutes on medium speed. Add eggs to the mixture and beat 2 minutes more on medium. Scrape bowl and beat on high for 2 minutes until well blended.
NOTE: If making chocolate cupcakes add the melted chocolate.
Fill cupcake liners ½ to 2/3 full. Bake for 20 to 25 minutes. Cool in pan for 10 minutes and then cool completely on rack.
Use a Cupcake Corer (we used brand Cuisipro) to create a hole in center of the cupcake. Then fill with about 1 teaspoon of jam. Top with desired icing. Suggested combinations include:
- Chocolate cupcake filled with Strawberry +Basil jam iced with chocolate icing.
- Chocolate cupcake filled with Blueberry + Lavender jam iced with chocolate icing.
- Chocolate cupcake filled with Peach Pepper + Ginger jam iced with chocolate icing that has added crystalized chopped ginger.
- Vanilla cupcake filled with ½ teaspoon lemon curd and ½ teaspoon Strawberry +Basil jam iced with Goat Cheese icing.
- Vanilla cupcake filled with ½ teaspoon lemon curd and ½ teaspoon Blueberry Lemon + Thyme jam iced with Goat Cheese icing.
- Vanilla cupcake filled with 1 teaspoon Peach + Mint jam iced with Goat Cheese icing.
- Garnish with fresh herbs and fruit combinations.
Goat Cheese Icing:
8 oz. softened goat cheese
½ cup butter softened
4 – 5 cups confectioner’s sugar
Beat goat cheese and butter until smooth; gradually add sugar until light, fluffy and the desired spreading consistency.
1 cup butter softened
4 ½ cups confectioner’s sugar
1 ¼ cup baking cocoa
½ teaspoon vanilla
½ cup milk
Cream better, gradually add confectioner’s sugar, cocoa and vanilla. Add enough milk until icing reaches spreading consistency.
NOTE: If making Chocolate Peach Pepper + Ginger cupcakes add ¼ chopped crystallized ginger to icing.
2 cups plain flour
1 cup powdered sugar
1 cup butter
1 ½ cups sugar
1/3 cup lemon juice
¼ cup plain flour
½ tsp. baking powder
Sallie’s Greatest Blueberry Lemon + Thyme Jam
Sift together flour and powdered sugar. Cut in margarine to form crumbly mixture. Press in a 13 x 9 x 2 inch baking pan and bake at 350 degrees for 15-20 minutes. Beat eggs: add sugar and lemon juice: blend well. Sift flour and baking powder and mix well with egg mixture. Pour over crust. Bake at 350 for 20 to 25 minutes or until top is light brown. Sprinkle with powdered sugar. Cut into bars and top each with a teaspoon of Blueberry Lemon + Thyme Jam.
Note: You can cut the bars into triangles and top with smaller amount of jam for a beautiful tray to serve at a cocktail party
2 heaping Tablespoons Sallie’s Greatest Strawberry + Basil or Blueberry + Lavender Jam
2 heaping tablespoons Nut Butters
3 scoops vanilla ice cream or frozen yogurt
1 cup milk
Mix all together in blender. Blend until mixed well.
3/4 cup chopped roasted pecans
1 jar Sallie’s Greatest Peach + Mint Jam
1 package sugar cookie dough (in refrigerated section of grocery store)
2 tsp. cornstarch
Preheat oven to 350 degrees F. Put pecans in a single layer and roast for 8-10 minutes. (Note: can buy pecans already roasted.) Take the cookie dough and divide into several pieces and press evenly to cover the bottom of a 7 x 11 baking dish pan. Sprinkle the dough with the pecans pressing into the dough. Bake for 25 minutes at 350 degrees. Heat the Peach + Mint Jam and cornstarch to a boil in a saucepan. Boil 1 minute while stirring constantly. Pour the jam mixture evenly over the warm bar crust. Return to the oven and bake 8 minutes at 350 degrees. Let cool for about 25 minutes then dust with powder sugar. Cut into bars. Enjoy!
Best after sitting overnight. Store in an airtight container at room temperature for up to 5 days. Makes about 2 dozen.
Note: Can try other flavors of Sallie’s Greatest Jams. Blackberry Spice + Sage, Strawberry +Basil, Blueberry + Lavender as a few suggestons.
1 cup Golden Kernel toasted pecans
½ cup bread crumbs
1 Tablespoon chopped fresh basil (can use dried but reduce to 1 teaspoon)
¼ cup honey mustard
4 boneless and skinless chicken breasts
1/3 cup Sallie’s Greatest Peach + Mint Jam
1/3 cup Apple Cider Vinegar
1/3 cup Olive Oil
1 bag of mixed greens
½ cup whole pecans
½ cup sliced sweet onions
Salt & pepper
Season chicken with salt and pepper. Preheat oven to 400 degrees. Grind the toasted pecans in a food processor into fine crumbs. Put in a bowl and stir in bread crumbs and basil. Rub each chicken breast honey mustard then coat with the pecan mixture. Place on a nonstick baking dish or line dish with tinfoil. Drizzle with 2 tablespoons of olive oil. Bake for 15 to 20 minutes depending on size of the chicken. Mix Sallie’s Greatest Peach + Mint Jam, Apple Cider vinegar and olive oil in a mason jar. Add a pinch of salt and pepper. Shake vigorously to combine. Place the mixed greens on a plate, add onions, pecans, peaches then place the baked chicken breast on top. Drizzle with the Peach + Mint Vinaigrette. Enjoy!