Thumbprint Cookies

Yield: 15 cookies


  • 1 3/4 c. all-purpose flour
  • 1/2 tsp. baking powder
  • 1/2 tsp. kosher salt
  • 3/4 c. butter, softened
  • 1/2 c. sugar
  • 1 large egg
  • 1 tsp. vanilla
  • Cellar Door Preserves - any flavor or a variety, for filling cookies


  1. Preheat oven to 350º and line two baking sheets with parchment. In a large bowl, whisk together flour, baking powder, and salt.
  2. In another bowl, beat butter and sugar until pale and fluffy, 5 minutes. Beat in egg and vanilla, then add dry ingredients in two batches until incorporated.
  3. Using a small ice cream scoop, scoop 1” balls onto prepared baking sheets. Press a thumbprint into center of each ball, 1/2” deep. Fill with a small spoonful of preserves.
  4. Bake until edges of cookies are golden, 13 to 14 minutes. Cool on baking sheets before serving.

White Chocolate Mousse with Jam Layers

Yield: 8 dessert cups


  • 12 oz white baking chocolate, coarsely chopped
  • 2 cups heavy cream, divided
  • 1 T. powdered sugar
  • 1 tsp. vanilla extract
  • 1 jar of your favorite Cellar Door Preserves - our favorite is Raspberry with Lavender


  1. In heavy saucepan over medium-low heat, combine chocolate and 2/3 cup cream.
  2. Cook and stir until chocolate is melted and mixture is smooth.
  3. Cool to room temperature.
  4. In small mixing bowl, beat remaining cream with confectioners' sugar and vanilla until soft peaks form.
  5. Fold about 1/4 cup into chocolate mixture.
  6. Fold in remaining whipped cream mixture.
  7. Place a tablespoon of jam in the bottom of each dessert cup, fill with mousse, top with another tablespoon of jam.

Rhubarb Vanilla Jam Tart

Rhubarb Vanilla Jam Tart - By Cellar Door Preserves



  • 2 cups sliced almonds
  • 2/3 cup sugar
  • 1 1/4 sticks (1/2 cup plus 2 tablespoons) cold unsalted butter, cut into pieces
  • 11/4 cups all-purpose flour
  • 1/4 teaspoon salt
  • 2 tablespoons beaten egg
  • 1 Jar Cellar Door Rhubarb Jam with Vanilla


  1. Preheat oven to 400°F.
  2. Reserve 1/4 cup almonds in a bowl for topping. Finely grind remaining 1 3/4 cups nuts with sugar in a food processor.
  3. Add butter, flour, and salt, then process until mixture resembles sand. Add 1 cup flour mixture to reserved almonds. Add beaten egg to remaining flour mixture and pulse until mixture begins to clump together.
  4. Transfer mixture from processor to a 9- by 1-inch round tart pan (for smaller tarts use a muffin tin) with a removable bottom. Press mixture with floured fingers onto bottom and up side of pan and bake in middle of oven 15 minutes (10 minutes for small tarts).
  5. Rub reserved almond mixture in bowl between your palms to form small clumps.
  6. Remove tart shell from oven and spread jam over bottom. Sprinkle almond mixture over jam and bake tart 15 minutes. Cool tart in pan on a rack. Loosen side of pan with a knife, then remove it.

Cellar Door Peach Cobbler


  • 2 jars Cellar Door Peaches
  • 1 cup granulated sugar
  • 1/2 cup butter, softened
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 large egg
  • 1 teaspoon vanilla extract


  1. Preheat over to 350F. Grease a 2-quart baking dish.
  2. Empty one entire jar of peaches and liquid, and on jar of drained peaches into prepared dish.
  3. In a medium bowl, beat 1 cup sugar and softened butter together until combined. Add flour, baking powder, salt, and cinnamon. Mix.
  4. Add egg and vanilla.
  5. Continue to beat and mix together until just combined. (Batter will be the consistency of cookie dough).
  6. Using a spatula, carefully spread batter over the tops of peaches.
  7. Bake in preheated over for 35 to 40 minutes of until crust is golden brown.
  8. Remove from oven and let stand 5 minutes before serving.

Jam Tarts

A great recipe when you have several half empty jars of jam in the fridge.

Adapted from Mrs. Wheelbarrow's Practical Pantry


  • 4 ounces unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1 egg yolk
  • 2 cups all purpose flour
  • 1 teaspoon kosher salt
  • 1 jar (or several half full jars) of Cellar Door Preserves


  1. Beat the butter and sugar with an electric mixer until light and creamy. Add the egg yolk and blend until combined. Add the flour and salt and blend until combined.
  2. If making individual tarts, set out twelve 1-by-2-inch molds, or use a muffin tin. Pinch off about a Tablespoon of dough and press one into each mold. Place the mold(s) on a baking sheet. Alternatively, press the dough over the bottom and up the sides of a 9-inch tart pan with a removable bottom. Chill the crust for 30 minutes.
  3. Preheat oven to 350.
  4. Prick the crust all over with a fork. Bake small tarts for 8 to 12 minutes, 15 to 20 minutes if using a tart pan, until the crust is very lightly browned, about the color of sand. Watch carefully and do not overbake. Remove to a rack and cool completely.
  5. Using a toothpick, carefully release the tiny tart shells from the pans; or, remove the large tart shell from its pan. Warm the jam in a small saucepan and spoon it into the baked shells. Let the tarts cool before serving.
  6. Best if eaten within 3 days.

Phyllo Dough Bundles

Use any jam, and feel free to substitute the cream cheese with goat cheese.

This inspiration for this recipe came from Cathy Barrow's wonderful book Mrs. Wheelbarrow's Practical Pantry.


  • 8 Tablespoons Unsalted Butter, melted
  • 1 box phyllo dough sheets, defrosted in refrigerator
  • 1 jar of Cellar Door Preserves, any flavor
  • 8 ounces cream cheese


  1. Line two baking sheets with parchment.
  2. Unroll the phyllo dough onto the counter or a large cutting board. Carefuly remonve one sheet of dough and place in on a clean, dry surface. Brush the sheet with melted butter, don't worry if it tears. Place a second sheet over the first and brush with more butter. Repeat this two more times until you have 4 sheets of phyllo dough.
  3. Slice the sheet into 3 inch squares. Place one teaspoon of preserves and about the same amount of cheese in the center. Gather the edges together to form a little bundle - the butter should keep it together. Do this for remaining squares. Place on baking sheet with parchment when finished.
  4. Preheat over to 400.
  5. Bake the bundles for 4 to 8 minutes, until slightly browned. Serve warm or at room temprature - these won't last long.

Cellar Door Strawberry Shortcake


  • 4 cups flour
  • 3 tablespoons sugar
  • ¼ teaspoon salt
  • 5 teaspoons baking powder
  • 1 ¼ cups butter
  • 3 cups cream
  • Cellar Door Strawberry Jam or Strawberry Jam with Aged Balsamic


  1. Preheat oven to 450 degrees.
  2. Sift flour, sugar, salt and baking powder in a mixing bowl.
  3. Add 3/4 cup of softened butter, and cut into the dry ingredients with a fork or pastry blender.
  4. Add 1 1/4 cups cream, and mix to a soft dough. Knead the dough for one minute on a lightly floured surface, then roll out to about 1/2-inch thickness.
  5. With a biscuit cutter or the top of a glass cut dough into rounds.
  6. Grease a baking sheet with some butter.  Melt remaining butter and brush on the rounds.
  7. Bake for 10 to 15 minutes, or until golden brown.
  8. Meanwhile beat the remaining cream until soft peaks form.
  9. To serve place biscuits on a plate, spoon Cellar Door Strawberry Jam over the biscuit until covered, top with the whipped cream.