Bourbon Bacon Jam Recipe

Bourbon Bacon Jam

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Bourbon Bacon Jam
The love of Dotzy's bourbon sauce is very real. So in an effort to expand the love for all things bourbon, I created this unbelievable bourbon bacon jam. This stores for ever in the freezer and will be your favorite thing to put on literally everything.
Course Misc
Cuisine American
Prep Time 10 Minutes
Cook Time 90 Minutes
Servings
Cups
Ingredients
Course Misc
Cuisine American
Prep Time 10 Minutes
Cook Time 90 Minutes
Servings
Cups
Ingredients
Instructions
  1. Place bacon lardons in a medium saucepan. Stirring regularly, render bacon over medium heat until bacon just starts to crisp, 10-15 minutes.
  2. Use a slotted spoon to remove bacon to a paper towel lined plate.
  3. Add onion and garlic and cook until translucent, 5-7 minutes.
  4. Using the same slotted spoon, remove the onion and garlic from bacon fat. Drain fat.
  5. Return all ingredients to the pan and cook over low heat for 60-90 minutes. Stirring every once in a while. The liquid will reduce and for a syrup like consistency.
  6. Remove jam from pan and store in an airtight container in the refrigerator.
Recipe Notes

*Cut the bacon into strips.

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Simple Syrup Recipe

Simple Syrup

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Simple Syrup
Use this simple syrup to replace all your sweetener needs. No longer sweeten with just plain sugar which will leave that gritty mess in the bottom of your drink.
Course Misc
Prep Time 5 Minutes
Cook Time 10 Minutes
Passive Time 20 Minutes
Servings
Cup
Ingredients
Course Misc
Prep Time 5 Minutes
Cook Time 10 Minutes
Passive Time 20 Minutes
Servings
Cup
Ingredients
Instructions
  1. Combine sugar and water in a small saucepan.
  2. Bring mixture to a boil and simmer until sugar is dissolved, 3-5 minutes.
  3. Remove from heat and let cool completely before use.
Recipe Notes

This can be made in any quantity to suit your needs.

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Home-Made-Peanut-Brittle-Recipe

Homemade Peanut Brittle

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Homemade Peanut Brittle
Course Candy
Prep Time 20 Minutes
Cook Time 10 Minutes
Servings
Batch
Ingredients
Course Candy
Prep Time 20 Minutes
Cook Time 10 Minutes
Servings
Batch
Ingredients
Instructions
  1. Place a sheet of parchment paper on a cookie sheet and spray with pan release or butter.
  2. Combine sugar, corn syrup, and water in a heavy bottom sauce pan. Bring to a boil over medium-high heat and cook to hard ball stage. (Hard ball stage is between 250-265 degrees).
  3. Add the Spanish peanuts and continue cooking until the mixture reaches 295 degrees.
  4. Remove from heat and add vanilla and baking soda. Caution as mixture will expand rapidly in volume once these are added.
  5. Pour mixture onto greased parchment and spread as thin as possible. Allow to cool.
  6. Once cool, break into small pieces and store in airtight container.
Recipe Notes

***Be very careful when making this recipe. The sugar mixture can burn severely if it makes contact with your skin!***


Recipe Author: Family Recipe

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No-Knead-Bread-Recipe

No-Knead Bread

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No-Knead Bread
Course Breads
Prep Time 1 Hour
Cook Time 30 Minutes
Passive Time 12-18 Hours
Servings
Loaf
Ingredients
Course Breads
Prep Time 1 Hour
Cook Time 30 Minutes
Passive Time 12-18 Hours
Servings
Loaf
Ingredients
Instructions
  1. In a large bowl, mix flour, salt and yeast. Slowly add water while mixing with a rubber spatula.
  2. Cover bowl with plastic wrap and let rest 12-18 hours in a warm place (approximately 70 degrees F.)
  3. Once dough has rested, place a cast iron pot or casserole dish with lid in the oven and preheat to 475 degrees.
  4. Carefully remove pot from over and take off lid.
  5. Flour work surface and hands generously.
  6. Remove dough from bowl, and form into a ball.
  7. Place ball of dough into hot cast iron pot or casserole dish, replace lid and place in oven.
  8. Bake for 30 minutes.
  9. Remove lid and continue to cook an additional 15-20 minutes until bread has a golden brown crust.
Recipe Notes

Recipe Author: Family Recipe

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