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2 oz. rum ¾ oz. lime juice 2 oz. Blueberry + Lavender syrup 6 mint leaves club soda Add Blueberry + Lavender syrup & mint leaves to highball glass & muddle. Fill w/ ice, add rum & lime juice, stir. Pour club soda. Garnish w/ blueberries.

2 oz. gin 1 oz. Blackberry Spice + Sage syrup Chill martini glass. Shake Blackberry Spice + Sage Syrup & gin in shaker w/ ice. Strain cocktail into glass. Garnish w/ lemon twist & fresh sage leaf.

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...

  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. 

  3/4 cup chopped roasted pecans 1 jar Sallie’s Greatest Peach + Mint Jam 1 package sugar cookie dough (in refrigerated section of grocery store) 2 tsp. cornstarch Powdered Sugar Preheat oven to 350 degrees F. Put pecans in a single layer and roast for 8-10 minutes. (Note: can buy pecans already roasted.) Take the cookie dough and divide into several pieces and press evenly to cover the bottom of a 7 x 11 baking dish pan. Sprinkle the dough with the pecans pressing into the dough. Bake for 25 minutes at 350 degrees. Heat the Peach + Mint Jam and cornstarch to a boil in a saucepan. Boil 1 minute while stirring constantly. Pour the jam mixture evenly over...