4 fresh, ripe Peaches or 8 canned Peach halves, sliced
1 Quart Premium Ice Cream, softened
1 (10.5 oz) jar Bittersweet Herb Farm Peaches 'N Cream Jam
½ (10.5 oz) jar Bittersweet Herb Farm Cranberry with Mulled Cider Jam
1 c Cream or Half-and-Half
2 T Sweet Dessert Wine or Madeira (optional)
Cook off a batch of Sweet Crepes. Spoon a ¾ inch tube of ice cream down the center of a crepe, lay in 4 slices of peach and roll up. Cover with the following Melba Sauce: Heat jams over medium heat until bubbly, add dessert wine, then slowly add cream, stirring constantly. Spoon sauce over the ice cream-filled crepes and serve. Makes 8 single crepe servings, (with crepes left over).
1 stick Butter
1 8 oz pkg Cream Cheese
4 c Powdered (Confectioners) Sugar
1 t Vanilla Extract
½ jar (6 oz) Bittersweet Herb Farm Russian Raspberry Jam
In a large mixing bowl, cream together butter, cream cheese, vanilla and Bittersweet Herb Farm Russian Raspberry Jam. Slowly blend in powdered sugar until firm and glossy smooth.
1 (10.5 oz) Jar Bittersweet Herb Farm Chili Pepper with Roasted Garlic Jam
1 t Bittersweet Herb Farm Sundried Tomato and Horseradish Seasoning
1 t Dry Mustard
2 oz Horseradish
½ t Black Pepper
1 (8 oz) package Cream Cheese
Crackers of choice
Mix ingredients and let stand for 1 hour, or keep in refrigerator until needed. Place the cream cheese on a serving dish. Pour Jezebel over the top and serve with crackers. This is also a magnificent glaze for ham.
