2 cups plain flour
1 cup powdered sugar
1 cup butter
4 eggs
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 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.
by Olivia Jackson
Free of: gluten, grain, 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.
1 cup peanut butter
4-5 cups fresh pears peeled and cut into chunks
