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Recipes from Sallie’s Greatest

Sallie at Sallie’s Greatest not only makes delicious herbal jams (I once went through an entire jar of the blueberry + lime in one day…) but she also has incredible recipes to use the  jams with! Below are a few of my personal favorite, enjoy!

Key Lime Pie served with Blueberry + Lime Jam

INGREDIENTS:

5 egg yolks, beaten

1 (14 oz.) can sweetened condensed milk

½ cup key lime juice

1 (9 inch) prepared graham cracker crust

DIRECTIONS:

  1. Preheat oven to 375 degrees F.
  2. Combine the egg yolks, sweetened condensed milk and lime juice. Mix well. Pour into unbaked graham cracker shell.
  3. 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.

Fig Sweet Onion Rosemary Brie Panini with Prosciutto

Ingredients:

Directions:

  1. 1.       Assemble the sandwich with the above ingredients and brush both sides of bread with olive oil.
  2. 2.       Grill until the brie is melted and the bread is golden brown. Cut in half and serve immediately.

 

Strawberry Trifle from Sallie’s Greatest Jams

Ingredients:

  • 1 pound cake
  • 1 (12 oz.) frozen whipped topping
  • 16 oz. fresh strawberries thawed
  • 1 jar Sallie’s Strawberry & Basil Jam
  • Instant Vanilla Pudding Mix (3.4 oz.)
  • 8 oz. sour cream
  • garnish: toasted slivered almonds & shaved chocolate

In a medium bowl, fold sour cream and unprepared instant pudding mix into the whipped topping. Line the bowl with Strawberries. Cube cake and layer a Trifle or other glass serving bowl with 1/3 of the cake.  Spread with jam and top with a layer of fruit and 1/3 of the whipped topping mixture.  Repeat layering until all ingredients are used.  Garnish with strawberries, shaved chocolate and toasted slivered almonds.  Best when refrigerated for at least 8 hours


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