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 lbs. venison tenderloins (a single deer loin, moose, elk, pork or beef)
½ lb. bacon (plain, thin-sliced is best)
1/2 jar Blueberry Lemon + Thyme Jam
1 cup soy sauce
Mix BLT jam and soy sauce together in a bowl. Put deer loin in a cooking tray or zip lock bag and pour mixture over loin. Roll loin over mixture, completely covering it. Let meat marinate at least 3 hours or overnight in fridge. Remove loin (save marinade) and place loin on a slotted bake sheet with a drip pan. Wrap loin with the bacon in ten or so loops securing with toothpicks. Drizzle marinade over loin and continue to baste the loin throughout the cooking process. Place on center rack in oven and bake at 350 for 30-40 minutes. About Medium. For rare cut the time to 25-30 minutes (I cooked for 30). You can crisp up the bacon by either putting directly on a grill or turn the broiler on the over and watch very closely. Remove from the oven and place on cutting board. Using a knife cut the loin between each strip of bacon. You can serve with the toothpick as an appetizer or remove the toothpick and serve like steak. Serve with remaining ½ jar of Blueberry Lemon + Thyme jam.
8 slices Rustic Sourdough Bread
1 pound Roasted Turkey5-6 tablespoons butter at room temperature
1/2 pound Goat Cheese, thickly sliced¼ jar Sallie’s Blueberry Lemon + Thyme
Jam1 bunch of Arugula
Spread 4 slices of the bread with ½ Tbs. butter and 1 Tbs. jam and then top with turkey, cheese slices and arugula. 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 pan, weigh down with another pan). Serve immediately.
1/2 pound cake cube
2 cups fresh or frozen blueberries (thawed)
1 jar Blueberry Lemon + Thyme Jam
1 jar Lemon Curd (11.5 oz)
Whipped Cream (1 pint) with 1/3 cup sugar
Slice or cube pound cake. Place layer of cake in bottom of deep trifle dish. Spread with thin layer of lemon curd (1/2 jar). Next spread ½ jar Blueberry Lemon + Thyme jam over the curd. Top with layer of fruit. Then spread a layer of whipped cream (half the pint of whipped cream). Then repeat the layers in the same order. Top with berries, lemon zest and fresh thyme.
Note: Can use different fruits and Sallie’s Greatest Jams in this dish. For example Peach with Peach + Mint Jam, Strawberries with Strawberry + Basil Jam or Figs with Lemon Fig + Basil Jam.