Recipes — Strawberry + Basil RSS

1 Pound Cake 1 (12 oz.) container Frozen Whipped Topping, thawed 16 oz. Fresh Strawberries 1 jar Sallie’s Strawberry + Basil Jam Instant Vanilla Pudding Mix (3.4 oz.) 8 oz. Sour Cream Garnish: Toasted slivered almonds  & shaved chocolate   In a medium bowl, fold sour cream and unprepared instant pudding mix into the whipped topping. Line the bowl with Strawberries. Cube cake and layer a Trifle or other glass serving bowl with 1/3 of the cake.  Spread with jam and top with a layer of fruit and 1/3 of the whipped topping mixture.  Repeat layering until all ingredients are used.  Garnish with strawberries, shaved chocolate and toasted slivered almonds.  Best when refrigerated for at least 8 hours

8 slices Rustic Sourdough Bread 1 pound Deli Ham 5-6 tablespoons butter at room temperature 1/2 pound Brie Cheese, thickly slice ¼ jar Sallie’s Greatest Strawberry + Basil Jam  1 bag Baby Spinach Spread 4 slices of the bread with ½ Tbs. butter and 1 Tbs. jam and then top with ham, brie slices and baby spinach.  Spread the remaining slices with ½ Tbs. butter and place butter side down on top of the sandwich.  Press gently to slightly flatten.  Heat a heavy skillet and melt 1 Tbs. butter, evenly coating the pan.  Place each sandwich on the grill or Panini pan and toast until both sides are golden brown and the cheese begins to melt (if using a grill...