Buttermilk Syrup submitted by Pat Miller.

  • 1 cup white sugar
  • ½ cup butter
  • ½ cup buttermilk
  • 1 tsp baking soda
  • 1 tsp vanilla extract

Mix sugar, butter , and buttermilk in a qt size pan or larger 

* this will foam at the end

Bring to a boil… takes about 5 minutes

Remove from heat and add vanilla extract and baking soda,  stir well

This will foam up…..serve immediately as foam is yummy  but can be stored in refrigerator for several days …… if there is any left

Super simple and so yummy you can drink it…  I sometime use it to make dressed bananas, in potato salad…etc.

Bacon Jam submitted by Terry Brockman.

Serve on a cracker, biscuit & butter, with pasta, on a burger, with cheese & wine…

the possibilities are endless!

Use this recipe as an introduction…..then make it your own!  Experiment with different sauces & flavors!

Fry up one pound of your favorite good-quality bacon.  The debate rages on… crispy vs. chewy….I tend to go crispy so there is less fat to congeal in the finished product.  Reserve 2 to 3 Tablespoons of the grease in the pan with all the little crumbly bits of goodness.

Finely chop one medium onion and 4 cloves of fresh garlic.

Over medium heat, saute the chopped onions in the reserved bacon grease for 1 to 2 minutes.  Add the chopped garlic and continue to saute for an additional minute or two.

Add 1/3 cup apple cider vinegar and continue to cook until the liquid starts evaporating.

Stir in the following:  1/2 cup packed brown sugar, 1 cup of freshly brewed STRONG coffee, 1/2 cup of your favorite bourbon, 3/4 Tablespoon of ground cumin, 1 teaspoon cayanne pepper (more or less depending on your spice level) and one to two of your favorite peppers such as pablano, etc., chopped finely.  Crumble up your cooked bacon and add it to the mixture.

Reduce the heat to a medium to high simmer and let the cooking process begin!

Here’s where the fun begins!

Your mixture is going to simmer for an hour or so before it begins to thicken up.  Stir it up every few minutes.  About halfway through the process, you can start putting your own touch to your creation.

Here are some of the variations I use (mix and match) to make each batch unique.  There is really no portion measuring and your own taste buds can be your guide for flavor combinations.

I’ve used a good maple-bourbon bar-b-que sauce
Maker’s Mark Gourmet Sauce
General Tso’s hot sauce
Szechuan hot sauce
Good quality dark maple syrup

When the mixture starts to thicken up, remove from heat and put in a food processor and pulse until it is the consistency of jam.  You’ll want to leave some awesome chunks of bacon in it so don’t process too much!

Spoon into jars and allow to cool.

Keep refrigerated but bring to room temperature or heat for serving.