by Olivia Jackson
Free of: gluten, grain, nuts, dairy, seafood, and soy
1 cup peanut butter
3/4 cup sugar
1 large egg
1 tsp vanilla extract
1/2 tsp baking soda
1/4 tsp salt
3/4 tsp Sallie's Greatest Strawberry + Basil Jam per cookie
Preheat oven to 350* F. In a large bowl, mix all ingredients
except for the jam. Once thoroughly combined, spoon one-inch balls onto a wax
paper-lined baking sheet. Press thumb imprint into each ball and spoon jam into
imprint. If the dough splits while creating the thumbprint, gently mold it to its
intended shape prior to baking. Bake for 10-12 minutes and set to cool.
4-5 cups fresh pears peeled and cut into chunks
2 TBSP sugar
1/2 cup blackberries (fresh or frozen)
2/3 jar Sallie’s Greatest Blackberry Spice + Sage Jam
1 cup all-purpose flour
½ cup sugar
½ cup butter
Cook pears with 2 TBSP sugar to soften and reduce liquid in pears. Drain pears and add blackberries and Blackberry Spice + Sage Jam and mix together. Spoon into a lightly greased 8 inch dish or a 9 inch deep dish pie plate.
Combine flour, ½ cup sugar and cut in butter with a pastry cutter until the mixture is crumbly. Sprinkle on pear blackberry mixture. Bake at 375 degrees for 35 to 40 minutes or until top is bubbly and browned. 6 to 8 servings
Note: can add ½ cup of oats and ½ cup of flour if preferred vs. 1 cup all-purpose flour
Serve with vanilla ice cream. Delicious!
5 egg yolks, beaten
1 (14 oz.) can sweetened condensed milk
½ cup key lime juice
1 (9 inch) prepared graham cracker crust
Preheat oven to 375 degrees F. Combine the egg yolks, sweetened condensed milk and lime juice. Mix well. Pour into unbaked graham cracker shell. Bake in preheated oven for 15 minutes. Allow to cool. Top with a tablespoon of Sallie’s Greatest Blueberry + Lime Jam. Garnish with lime slice and or whipped topping if desired.
3 cups Greek yogurt
1 cup Blueberry + Lavender Sallie’s Greatest jam
1 cup Blueberry juice
1 cup fresh blueberries
Wisk together yogurt, jam, juice. Then fold in blueberries. Pour into Popsicle molds (or use small cups with wooden sticks) and freeze for 4 hours.
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
1 cup peanut butter
4-5 cups fresh pears peeled and cut into chunks
