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10 oz.
Stripling’s Raspberry Preserves are the perfect accompaniment for the recipe below, Charleston Sponge Cake. The recipe’s name evokes a certain genteel elegance. We envision well-bred ladies in some fine historic home for one of their regular ritual gatherings or perhaps a high tea. They naturally will serve a dessert for the assembled crowd who are busy gossiping about people, parties, and fashion.
The Charleston Sponge Cake gives the ladies a mid-afternoon pick-me-up but is light enough so that they don’t need to feel guilty for having indulged. And Stripling’s Raspberry Preserves bestow the cake with a bit of a panache that is well appreciated by this flock of females.
Charleston Sponge Cake
5 eggs, separated
1 cup sugar
2 ounces slivered almonds, lightly toasted
½ teaspoon vanilla
1 cup flour
1 (10 ounce jar) Stripling’s Raspberry Preserves
1. Beat the egg yolks until lemon colored. Add the sifted sugar, beating well. Stir in almonds and vanilla.
2. Fold in stiffly beaten egg whites. Sift the flour four times and fold carefully into the mixture. Pour into an un-greased cake pan and bake at 300 to 325 degrees for about 45 minutes.
3. After cake has cooled and been cut into portions, place a dollop of Stripling’s Raspberry Preserves atop each piece and dust with powdered sugar.
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Item #3405
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#5013
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#3002
10 oz.
Blackberry Jam blackberries are slowly cooked with pure cane sugar and a little lemon juice to create this southern favorite.
Serving Suggestion:
Blackberry Pudding
Ingredients:
4 eggs
1 cup sugar
1 cup blackberry jam (8 ounces or more)
1 cup sweet milk
1-1/2 cups flour (self-rising)
1 teaspoon baking powder (optional)
1 teaspoon cinnamon
1/2 teaspoon nutmeg
Directions:
Beat eggs until light, beat in sugar and jam. Combine dry ingredients, stir with milk, pour into buttered casserole dish and bake in 350 degree oven for 30 to 40 minutes. Serve warm with sweet cream.
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#4007
Our crisp garden fresh okra pickled with a slight bite.
Pickled Okra Sandwiches
Borrowed from Paula Deen
(24-ounce) loaf sliced white bread
1 (8-ounce) package cream cheese, softened
1 (16-ounce) jar pickled okra
1 cup finely chopped fresh parsley leaves
Remove crusts from bread. With a rolling pin, roll slices very thin. Coat each slice with cream cheese and place an okra spear in center; roll up. Spread a light coat of cream cheese on each rolled-up sandwich. Roll sandwich in finely chopped parsley. Cut in half, if desired.
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#1203
1 lb. pkg
Recognized in Food & Wine as one of the
“Top Ten Test Kitchen Discoveries.”
Food and Wine Link
We added beef jerky as a new custom product in 1995. The secret to our jerky is very lean cuts of beef seasoned to perfection! We cut and hang each piece by hand before sending it into the smoker. The results are a low-fat, mouth-watering treat that has become a favorite for many.
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#1003
Bulk or "Pan" sausage, as we like to call it, is a classic favorite. Enjoy any of our flavors in your favorite dishes.
1 unit = 1 lb.
Serving Suggestion:
Quick and Easy Sausage and Spinach Dip
1 lb. Stripling's Sausage, any flavor
1 large onion, diced
1 tsp. minced garlic
1 8 oz package cream cheese
1 can Ro-tel tomatoes
1 10 oz. package chopped spinach, thawed and drained.
Brown sausage, onion and garlic. Drain.
Place all ingredients into slow cooker and warm thoroughly.
Serve with corn chips or tortilla chips. Enjoy!
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