Sticky Fingers Bakeries

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Inventive cooks and bakers everywhere use our premium mixes and fruit spreads to create delectable dishes and desserts. Explore here to find your favorite. Got a recipe to share?

Displaying 7 - 8 of 12 Recipes


4 cups of blueberries
½ c. of Sticky Fingers Red Raspberry Jam
Sugar for dusting
1 package of Sticky Fingers Original Scones (you can also make it with the blueberry scones)


Mix blueberries and Sticky Fingers Red Raspberry Jam in a in an 8 inch baking dish. Add the water to the scone mix and then drop well rounded tablespoons of dough onto the blueberries.  Dust with sugar.  Bake at 425˚ for 20-30 minutes or until the topping is brown and the berries are bubbling around the edge. Let cool for at least 10 minutes before serving with some vanilla ice cream. This recipe can be adapted to make peach cobbler as well. Just substitute peaches and apricot jam.


1 (3 ½ pound chicken)
1 tablespoon of chopped fresh rosemary
2 teaspoons of chopped fresh thyme
½ teaspoon of salt
¼ teaspoon of freshly ground black pepper
4 garlic cloves crushed
½ c. of Sticky Fingers Lemon Curd
3 large lemons
Fresh rosemary sprigs (garnish)


Preheat oven to 450˚. Rinse chicken with cold water and pat dry. Loosen the skin over the legs and breasts of the chicken using your fingers. Combine the rosemary, thyme, salt, pepper and crushed garlic. Rub the mixture under the skin and on top of the chicken covering all of the skin. Place the chicken, breast side up on an oiled roasting pan. Using a fork, pierce the skin several times. Brush the Sticky Fingers Lemon Curd over the entire chicken and arrange the cut lemons around the chicken. Bake at 450˚ for 30 minutes then reduce the heat to 350˚ and bake for an additional hour or until a meat thermometer reads 180˚ when inserted in the thickest part of the thigh. Let stand for 10 minutes and serve garnishing with the roasted lemons and fresh rosemary sprigs.