8 slices oatmeal bread (or any good quality bread of your liking)
1/4 cup olive oil (you can use spray olive oil)
1 cup all natural peanut butter
1/4 jar Sallie's Greatest Strawberry + Basil Jam and 1/4 jar Blueberry + Lavender Jam
Preheat the Panini pan. You can also use a flat grill pan on top of stove. Brush bread on both sides with olive oil and place bottom-half of bread slices on the Panini pan in a single layer. Spread peanut butter on one slice of bread and the jam on the other. Slice the bananas in half then slice diagonally in half. Place the banana slice (3 on each sandwich) on the peanut butter and put the two sides of bread together and grill or use the Panini pan. Cut the sandwiches in half and serve immediately.
Blue Bell vanilla ice cream - half gallon
Sallie's Greatest Blueberry + Lavender, Strawberry + Basil, & Peach + Mint jams
2 bottles San Pelligrino sparkling water
Fresh basil, mint leaves and lavender flowers for garnish
Fill six 8 oz. glasses with 3 scoops of vanilla ice cream. Pour sparkling water to top of ice cream and then top with a heaping tablespoon of jam. Garnish with the herbs and serve with an ice tea spoon. Delicious!
1 cup sweet cream butter (2 sticks, room temperature)
2 cups sugar
3 cups all purpose flour
1 cup milk
1 teaspoon baking powder
1 teaspoon vanilla flavoring
1 teaspoon lemon flavoring
1 jar Sallie’s Greatest Strawberry + Basil jam
Preheat oven to 350 degrees. Cream butter and sugar until light and fluffy. Beat on medium speed for 2 minutes. Add eggs one at a time, beating after each addition. Add baking powder to flour, add flavoring to milk. Blend flour alternately with milk into cake mixture, creaming until smooth after each addition. Beat 2 minutes more.
Spray 10 inch bundt pan with cooking spray. Spread ½ of batter evenly into pan. Stir jam and dollop half of jar around pan staying away from edges. Use a butter knife to gently swirl. Do not mix. Top with remaining batter and then dollop last half of jam on top, gently swirl with butter knife. Bake until tester inserted into the cake comes out clean, usually 1 hour and 5 minutes. Do not overcook. Cool in pan for 10 minutes. Flip onto serving plate, cover when partially cool to make cake more moist. Try a slice warm.
Note from Sallie: Substitute Sallie’s Greatest Blueberry Lemon + Thyme, Peach + Mint or Lemon Fig + Basil jam for swirl. They’ll come back for more!
1 cup orange juice
1/3 cup Sallie’s Greatest Peach + Mint Jam
1/3 cup chopped peaches
1 tablespoon of sliced fresh mint leaves
Mix all ingredients together and pour into ice cube trays. Freeze for 4 hours. Serve 2 ice cubes in a glass of Champagne.
1 whole chicken (around 4 lbs.)
Salt and Pepper
2 sweet onions chopped
12 figs (fresh, frozen or dried)
2 tb Sallie’s Greatest Fig Sweet Onion + Rosemary Jam
¼ cup balsamic vinegar
¼ cup extra virgin olive oil
Fresh rosemary sprigs
Preheat oven to 475 degrees. Rinse chicken, clean out cavity. Season with salt and pepper. Place into a baking dish or roasting pan. Put the chopped onions inside the cavity and under/around the chicken in the pan. Place the figs around the chicken. Mix together the Fig, Sweet Onion + Rosemary jam, balsamic vinegar and olive oil and pour over the chicken. Place some rosemary sprigs on and around the chicken. Put in the oven and roast at 475 degrees for about 20 minutes. Then reduce the heat to 325 degrees and continue to cook for about 1 ½ hours. Serve over couscous, rice or bulgur.