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.
- Vanilla pound cake cubed (can use yellow cake)- 3/4 cup chopped, toasted pecans (optional)- 3 cups frozen blackberries (thawed)- 1 jar Blackberry Spice + Sage- 1 jar Fleur de Sel caramel sauce (or any jarred caramel sauce)- Whipping cream with 1/4 cup sugar
Slice or cube cake. Place layer of cake in bottom of deep trifle dish or in individual wine goblets/mason jars. Sprinkle with half the chopped pecans. Spread with thin layer of caramel sauce (1/2 jar). Mix Blackberry Spice + Sage Jam with berries, top cake with layer of fruit/jam mixture. Whip the cream and ¼ cup sugar with mixer. Spread a layer of whipped cream (half the mixture). Then repeat the layers in the same order. Top with berries, drizzle with caramel sauce and garnish with sprig of fresh mint or sage.
- 1/4 cup Sallie's Greatest Blackberry Spice + Sage jam
- 1 stick butter softened at room temperature
Mix jam and softened butter together. Blend until mixed well. Put into a crock and serve with hot biscuits. Sweet potato biscuits are delicious with the combination.
NOTE: Can make jam butter with Sallie's Greatest Strawberry + Basil and Sallie's Greatest Blueberry Lemon + Thyme
17 oz. round of Brie cheese
3 Tablespoons of Sallie’s Greatest Blackberry Spice + Sage Jam
Fresh or Frozen blackberries
Slice the top rind off cheese leaving the side round in tack. Place brie in the center of a brie baker or pie plate. Put the Blackberry Spice + Sage Jam in the center of the brie. Top with blackberries. Bake at 400 degrees until cheese melts (about 10-15 mins). Serve with crackers and sliced apples.