Category: <span>Josmo’s Cafe</span>

Fig Preserves Cake

Fig Preserves Cake

Our fig trees have been overflowing this year from lots of rain and southern summer heat. After making countless batches of my yummy Fig Orange Jam, I needed to branch out. I discovered this Fig Preserves Cake recipe so I could use my homemade fig jam. Win-win! I decided the caramel glaze was over the top, so I didn’t make it. The cake did not need it all! Make the cake a day ahead to enhance both flavor and moistness.

For the Fig Cake:

2 cups flour
1 1/2 cups light brown sugar
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground allspice (I substituted cloves)
1/2 cup butter (melted)
1/2 cup vegetable oil
3 large eggs
1 cup buttermilk
2 teaspoons vanilla extract
1 cup fig preserves or jam
1 cup chopped pecans

For the Caramel Glaze:

4 tablespoons butter
1/4 cup granulated sugar
1/4 cup brown sugar
1/2 cup whipping cream
Dash salt

Make the Fig Cake:

Heat oven to 325 degrees. Generously grease and flour a Bundt cake pan.

In a mixing bowl, combine the flour, brown sugar, baking soda, salt, and spices. Stir to blend thoroughly. Add the melted butter and vegetable oil and beat until blended.

In another bowl, whisk the eggs. Add the eggs to the first mixture and beat until blended.

Add the buttermilk and vanilla and beat until smooth.

Add the fig preserves and chopped pecans. Stir to blend.

Pour the batter into the prepared baking pan.

Bake in the preheated oven for 55 to 60 minutes, or until a toothpick or skewer comes out clean when inserted into the center of the cake.

Cool the cake in the pan on a rack for 10 minutes. Slide a knife around the sides of the cake to ensure it isn’t sticking, and then carefully invert it onto a cake plate and let it cool completely.

Make the Caramel Glaze:

Combine the butter, brown sugar, granulated sugar, and a dash of salt in a small saucepan.

Place the pan over medium heat and cook for 1 minute, or until bubbling, stirring constantly.

Add the cream to the sugar mixture and bring the glaze mixture to a boil. Continue to cook for 2 minutes, stirring constantly.

Let the glaze mixture cool slightly; drizzle the warm glaze over the cooled cake.



Josmo’s Cosmos

Josmo’s Cosmos


16 oz Absolut Citron Vodka

8 oz Hiram Walker (30 proof) Triple Sec

4 oz White Cranberry Juice

Juice of 1 lime

To Serve

Fill shaker with crushed ice and add Cosmos

Allow to sit a few minutes

Shake and serve in a Martini glass with a twist of lemon peel

*Twist the lemon over the glass for an added spritz of flavor


Almond Granola

Almond Granola

This fabulous granola was created by my sister-in-law Tommi. It needs a warning label on it – Beware! Addiction is Possible! The simple ingredients and mild almond flavor is perfect.

Mix together in a large bowl and set aside:

4 cups original oats
1 small pkg slivered almonds
3/4 c dried cranberries

In microwave bowl put:

1/3 cup coconut oil (use solid coconut oil sold in jars)
1/3 cup light brown sugar
1/4 cup honey
1 generous Tablespoon vanilla
1 teaspoon almond extract
1/2 teaspoon cinnamon

Heat ingredients until melted. Mix into oat mixture and stir until all dry ingredients are coated.

Place this mixture in a sided jellyroll pan covered with parchment paper. Spread and press evenly to the edges of the pan. Sprinkle a little cinnamon on top.

Bake at 300 degrees for 15 minutes. Remove from oven and stir. Before putting back in the oven, lightly press back into the pan using a spatula or wooden spoon.

Watch it very carefully as it bakes the last 8-15 minutes. It browns very fast. The granola should only be light golden brown when done.

Remove from oven and place on rack. Press granola again into pan to cover the bottom completely. I use a piece of parchment on top and press into pan with my hand. Let granola cool totally. When cold, it should crack into large pieces.

Store in zip lock bags.

A few notes from Tommi:

You can add other ingredients such as dried cherries, seeds, or other nuts. Be sure you maintain about the same ratio of oats to other ingredients otherwise it won’t set and break apart.

Tommi doubles this recipe because it keeps well and can be frozen in zip lock bags.

Lemon Capellini Pasta Salad

Lemon Capellini Pasta Salad – Sprouts Farmers Market

When John and I visited Arizona this spring, we discovered this fabulous salad at Sprouts Farmers Market. Since we don’t have a Sprouts store close by, I found this copycat recipe. It tastes exactly like the one from Sprouts! I can’t find capellini noodles locally, so I did order them online. We love the extra thin noodles. All the fresh herbs grow in my garden, so that also added to the salad’s perfect copycat taste. Enjoy!

1 lb. capellini noodles (Extra thin spaghetti noodles that are hard to find in stores. Order online.)
4 cups finely diced grape or cherry tomatoes
1 cup extra virgin olive oil
juice of 4 or 5 large lemons
zest of one lemon
6 oz. jar capers, drained (reserve brine)
1 to 2 teaspoons sea salt (to taste)
freshly ground black pepper (to taste)
2 large cloves garlic, minced
2 Tablespoons sugar
2 Tablespoons caper brine
big handful fresh basil, chopped fine
1/4 cup fresh Italian parsley, chopped fine
2 Tablespoons fresh oregano, chopped fine
2 teaspoons Mrs. Dash original table blend

Cook pasta according to package directions for al dente noodles. Don’t overcook. Once noodles are done, rinse them with cold water, drain them well, and set aside.

In a medium mixing bowl, combine tomatoes, oil, lemon juice, lemon zest, drained capers, 2 Tablespoons of the brine, salt, pepper, garlic, sugar, fresh chopped herbs, and Mrs. Dash. Whisk well and pour over the cold noodles. Toss to combine so everything is evenly distributed and all the noodles are coated with the dressing. Cover and chill until ready to serve.

Josmo’s Café variation. For a complete meal, add cooked diced chicken or shredded rotisserie chicken to the pasta salad. John and I do that and serve it over lettuce. The dressing on the pasta salad coats the lettuce to create a perfect one-dish meal.

Makes approximately 6 to 8 servings and is easy to cut in half.

By Melissa July 14, 2020

Banana Chocolate Chip Muffins

Banana Chocolate Chip Muffins

Yield: 24 muffins


2 ½ cups flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 Tbsp strong brewed coffee (or 1 Tbsp instant coffee and 1 Tbsp hot water)
1 1/3 cups mashed ripe bananas
1 cup softened butter
1 ¼ cup sugar
1 egg
1 cup mini-chocolate chips


 Preheat oven to 400°.  Line or grease muffin trays. (Liners really not needed)

Bowl 1:  Stir together dry ingredients.

Bowl 2:  Mash bananas and combine with coffee.

Bowl 3:

  1. Beat together butter and sugar.
  2. Add egg. Mix until combined.
  3. Add banana. Mix until combined.
  4. Stir in dry ingredients. Mix until combined.
  5. Stir in chips.

Fill each muffin cup about 2/3 full.  Bake for 18-23 minutes.

Unfortunately, I do not know the origin of this recipe. I apologize to the creator for being unable to give attribution.

Heath Bar Bundt Cake

Heath Bar Bundt Cake

1 box Duncan Hines yellow cake mix
1 box vanilla instant pudding
4 eggs
½ cup vegetable or canola oil
1 cup sour cream
1 ½ cups English toffee bits (Heath Bits ‘O Brickle)
1 cup chopped walnuts (optional)
½ cup mini semi-sweet chocolate chips
¼ cup sugar
1 teaspoon cinnamon


  • Grease and flour a 10-inch Bundt pan. Set aside.
  • To make the streusel – in a small bowl, mix the toffee bits, walnuts, chocolate chips, sugar, and cinnamon. Set aside.
  • Beat together for 5 minutes on medium speed of electric mixer the cake mix, pudding, eggs, oil, and sour cream.
  • Spread a small amount of the batter in the bottom of the pan. Sprinkle with the ¼ cup of the streusel mixture. Add ½ of the remaining batter, ½ the remaining streusel, then add the rest of the batter and sprinkle with the rest of the streusel.
  • Bake 50-55 minutes at 350 degrees. Done when an inserted toothpick comes out clean.
  • Cool for 10-15 minutes then remove from pan.

Recipe found on Cook’n recipe app.

Baked Pumpkin Oatmeal Cups (Muffins)

Baked Pumpkin Oatmeal Cups (Muffins)


1 and 1/3 cups milk
2 large eggs
1/2 cup pure maple syrup
2/3 cup fresh or canned pumpkin puree
3 cups old-fashioned whole oats
1 teaspoon baking powder
1 teaspoon pumpkin pie spice
1 teaspoon ground cinnamon
1/2 teaspoon pure vanilla extract
1/4 teaspoon salt

1 cup optional add-ins: chocolate chips chopped pecans or walnuts or dried cranberries

Optional topping: coarse sugar for topping


  • Preheat oven to 350°F. Generously spray a muffin pan with nonstick spray. If using muffin liners, spray them with nonstick spray. The oatmeal cups stick to the liners a bit regardless, so I recommend skipping them.
  • Whisk all of the ingredients together, except for the optional add-ins and coarse sugar, in 1 large bowl. Using a spoon or rubber spatula, fold in the chocolate chips and nuts (if using). Batter will be a little liquid-y. Spoon batter evenly into muffin cups, making sure both the oats/add-ins and liquid are in each. Fill all the way to the top. If desired for extra crunch, sprinkle the tops with coarse sugar.
  • Bake for 25-30 minutes or until the edges are lightly browned and tops appear set. If the tops appear to brown very quickly, tent a piece of aluminum foil on top.
  • Cool for 5 minutes before serving. Cover leftover oatmeal cups tightly and refrigerate for up to 1 week.

For more variations, freezing instructions, and nutrition info, go to

Honey Mustard Dressing

Honey Mustard Dressing

1/4 cup Dijon mustard
3-4 tablespoons honey, to taste
1/4 cup white balsamic vinegar
1/4 cup extra virgin olive oil
3/4 teaspoon freshly ground Himalayan Sea salt
1/4 teaspoon fresh ground black pepper


  • Combine all the ingredients listed in a small bowl and whisk until well blended and creamy. Taste. Adjust honey, salt, and pepper to taste.
  • Alternatively, add all the ingredients in a medium mason jar, secure the lid, then shake until blended.
  • Dressing will keep in the refrigerator up to three weeks.
  • Makes one cup.

Instant Pot Pot Roast

Instant Pot Pot Roast

Pot roast is high on our comfort food list. The Instant Pot makes is so easy to sauté and pressure cook in one pot for quick cooking and easy clean up.


  • 3 pounds beef chuck roast (I cut mine in two or three pieces)
  • Salt and pepper to taste
  • 4 tablespoons olive oil – divided
  • 2 cups beef broth
  • 1 packet dry onion soup mix
  • 1 white or yellow onion, coarsely chopped
  • 1 pound baby potatoes or cut up russet potatoes
  • 1 cup baby carrots


  • Sprinkle pot roast with salt and pepper and set aside. Add 2 tablespoons olive oil to Instant Pot (I use a 6-quart pot) and set to “Saute”. When oil becomes hot and shimmery, add pot roast and sear for 4-5 minutes on each side. Turn Instant Pot off.
  • Pour the beef broth into the Instant Pot around the beef.
  • Mix together the vegetables, the last 2 tablespoons of olive oil and onion soup mix. Stir until all the vegetables are evenly coated. Put vegetables in the Instant Pot and distribute evenly around roast.
  • Place lid on the Instant Pot with steam valve closed. Switch Instant Pot setting to “manual” and set for 60-80 minutes (depending on the size of the roast) on “high” pressure. Do a natural release for at least 10 minutes, then quick release.
  • Remove roast from Instant Pot, slice, and serve with vegetables. Use extra drippings from the instant pot to make gravy or au jus.

Slow Cooker Balsamic Chicken

Slow Cooker Balsamic Chicken

This recipe is even better as leftovers if there is any left at all! Very flavorful. It can be served over pasta or a baked potato for a complete meal.


2 tablespoons olive oil
4 skinless, boneless chicken breast halves or boneless, skinless chicken thighs
Salt and pepper to taste
1 onion, thinly sliced
4 cloves of garlic, minced
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried rosemary
½ teaspoon dried thyme
½ cup balsamic vinegar
2 cans crushed tomatoes
1 small can tomato paste


1. Drizzle olive oil into the slow cooker. (Use a slow cooker plastic liner bag for easy cleanup)
2. Place chicken on top of oil. Season each piece with salt and pepper.
3. Combine the dry spices in a small bowl and set aside.
4. Top chicken with onion slices, garlic, and dry spice mixture.
5. Combine crushed tomatoes and tomato paste in a bowl and set aside.
6. Drizzle balsamic vinegar over onions and chicken.
7. Top with tomato mixture.
8. Cook slow cooker on high for about 4 hours until chicken is no longer pink in the middle.

Recipe modified from a basic recipe.