This is one of those unique recipes. Bacon infused Bourbon is not a staple for mixing cocktails everywhere. It does however taste really good in a number of unique boutique style cocktails.

I have simplified the recipe to make it super easy. Most others out there require cooking bacon and using the rendered fat to flavor the Bourbon. Which is great and cost effective if you are making bacon anyway.

You may still save your bacon fat and follow the same basic process to infuse your Bourbon. Fat from 4 pieces of bacon should be enough and you should give it 3 days to infuse. You will end up with a lot more fat to strain out but it will still taste wonderful.

I realize this is not a recipe for everybody. If your a bacon lover and haven’t tried this you will love it! Let’s face it Bacon is Great in everything!

We just want to make Bacon Bourbon quick, so using the store bought precooked bacon does this with very little mess!

• 1 Fifth of Bourbon
• 3 slices of precooked bacon
• 2 qt container
• 1 funnel
• 1 strainer (or coffee filter or cheese cloth if you don’t have a fine strainer)

Super simple just place bacon in your container and cover with Bourbon. Let sit for 24 hours to infuse the flavors. You may use more or less bacon depending on your taste. After 24 hours place container in freezer for at least 30 minutes. This will solidify any bacon fat so it may be strained out. Using your strainer and funnel pour infused Bourbon back into bottle. Enjoy!

Try this cocktail

• 3 oz bacon bourbon
• 1/2  oz maple syrup
• dash of bitters

Shake and strain serving over ice. Nice twist on the Old Fashioned.

• 2 oz Bacon Bourbon
• 4 oz Apple juice
• 2 oz cream soda

Stir with ice and enjoy!

• 2 oz bourbon
• 1/2 oz sweet vermouth
• dash of bitters
• cherry
• crispy slice of bacon

Shake and strain over ice garnish with cherry and crispy bacon for a breakfast Manhattan!

This process also works great with vodka for bacon flavored bloody marys!

Rhubarb is well known for it’s use in sweets. Interestingly Rhubarb has been used in Chinese medicine for thousands of years. It began reaching Europe in the 14th Century being imported along the Silk Road. Even more amazing is due to the expense of importing from Asia (and probably more perishable than other spices) Rhubarb was much more expensive than Opium, Saffron and Cinnamon. In fact the Merchant Explorer Marco Polo was very interested when he found it being grown and harvested in China.

Rhubarb Mustard

• 4 cups rhubarb diced small
• 1 cup sugar or honey
• 1 cup dijon mustard

Combine all ingredients and bring to a boil. Gently simmer 20-30 minutes. Cool to room temperature. Puree in food processor or blender if desired.

Rhubarb Chutney

• 2 lbs chopped rhubarb
• 1 lbs golden raisins
• 1 lg yellow onion finely diced
• 1/2 tsp ground coriander
• 2 TBSP Curry powder
• 1 cup sugar
• 1 cup vinegar (red wine vinegar or your favorite)

Lightly saute onions until translucent. Add rhubarb and vinegar and simmer 20-30 minutes. Add the remaining ingredients and slowly simmer for an hour to 1 1/2 hours stirring occasionally until it has cooked down and has a thick consistency.

Cranberry Rhubarb Compote

• 1lbs Rhubarb
• 1 lbs fresh cranberries (can be adapted for using dried)
• 2 cups sugar
• 1 cup water (or wine such as port. Even OJ works well)
• 4 Tbsp minced ginger
• zest from 1 lemon (optional)

Saute ginger lightly in some oil just until you get the aroma. Add all remaining ingredients  and boil about 10 min or until cranberries pop. Simmer for 15 minutes on low heat stirring occasionally.

Port Red Currant Rhubarb Sauce

• 1 cup Ruby Port
• 1 jar Red Currant jelly
• 1 cup rhubarb chopped small
• cornstarch as needed

Bring Ruby Port to a boil, reducing by half and boiling off the alcohol. Add remaining ingredients and bring to a simmer. Cook until rhubarb is soft. Thicken as needed with cornstarch. Strain sauce through a fine strainer.

Rhubarb Syrup-Excellent for Cocktails

• 1 lb rhubarb chopped
• 2 cups sugar
• 1 cup water

Bring to a boil then reduce heat and simmer for 30 minutes. Strain through a fine strainer. Cool and store in a clean container in the refrigerator

Rhubarb Basil Cocktail

• Fresh Basil cut into thin strips
• 3 tbsp Rhubarb syrup
• 1 1/2 oz vodka

Muddle or bruise Basil in the bottom of the glass. Add ice, rhubarb syrup and vodka. Stir or shake. Top off with club soda.

Rhubarb n’ Rye

• 1 1/2 oz Rye Whiskey
• 1/2 oz Rhubarb Syrup
• 1/4 oz fresh lemon juice
• 1/4 oz Sweet Vermouth

Stir or shake and strain into a chilled cocktail glass and garnish as desired.

Strawberry Rhubarb Martini

• 2 oz vodka
• 1 1/2 oz rhubarb syrup
• 1 1/2 pureed strawberries

Shake all ingredients and strain into a chilled martini glass.

This recipe is adapted from my Great Grandma’s Recipe for Banana drop cookies. Substituting pumpkin for banana and adding some spices it makes a yummy cake like cookie!

• 2 1/4 cup sifted flour
• 1 cup sugar
• 2 tsp baking powder
• 1/4 tsp baking soda
• 3/4 tsp salt
• 2/3 cup shortening
• 2 eggs
• 1 cup pumpkin puree
• 1/8 tsp ginger
• 1/8 tsp allspice
• 1/4 tsp cinnamon 
• 1 tsp vanilla
• 1/4 tsp cinnamon ( to sprinkle on top)
• 1 TBSP sugar ( to sprinkle on top )

Sift together flour, sugar, salt, baking powder, baking soda and spices.  Cut in shortening.  Add eggs, pumpkin, and vanilla.  Mix until blended.  Drop by spoonfuls on a ungreased cookie sheet.  Sprinkle with cinnamon sugar.  Bake at 400 deg. about 12 min.

Banana Drop Cookie Recipe http://thechefsolutions.com/blog/2009/10/27/banana-drop-cookies-recipe/recipes/

Fall is in the air and Pumpkin ranks right up there with apples as a part of your fall eating.

• 1 Cup Flour
• 2 TBSP Baking Powder
• 1/2 tsp Baking Soda
• 1/4 tsp Salt
• 2 TBSP Brown Sugar
• 1/2 tsp Allspice
• 1/2 tsp Cinnamon
• 1/4 tsp Ground Ginger
• 1/4 tsp Vanilla
• 1/2 Cup Pumpkin Puree
• 1 Egg
• 2 TBSP Melted Butter or Oil
• 3/4 cup Buttermilk or Sour Milk

In one bowl combine all your dry ingredients together. In a second bowl mix your egg, pumpkin, oil, and buttermilk. Combine the two and mix untill all the dry ingredients are incorporated. Cook on a lightly greased griddle until golden and delicous!

This was my Grandfather’s Mother Rose’s recipe for apple strudel. She was a great cook and at one time prepared and sold lunches to workers in Dearborn at the Ford Rouge plant.

• 8 cups peeled and sliced apples

for filling, nuts and raisins are optional.

• 3 eggs
• 1 tsp milk
• 3 tbsp sugar
•  1 tbsp vinegar

Combine and beat together well.

• 2 sticks of butter
• 3 cups flour
• 1 tsp salt

Combine with above ingredients and knead until you have a smooth dough. Refrigerate.

Roll out smooth and thin. Sprinkle with cinnamon, sugar, apples, butter and any other ingredients. Nuts, raisins etc. Roll and bake at 375 degrees until golden brown aprox 30 min reduce heat to 350 and continue baking until apples are tender.

My Grandma Hazel’s Homemade Roll recipe she was given by Ellen Gustafson.

• 2 packets of yeast
• 1 1/2 cup warm water
• 1 cup scalded milk
• 1 tsp salt
• 1/2 cup sugar
• 1/2 cup crisco
• 2-3 eggs

Combine all ingredients into a dough. Shape your rolls into desired shape and let rise until doubled. Bake at 350 degrees until done and golden brown.

I share this recipe of my Grandmothers because I think it is somewhat unique. How often do you see a pistachio cake?

• 1 pkg White cake mix (18 oz)
• 1 pkg instant pistachio pudding (3 1/2 oz)
• 4 eggs
• 1/2 cup vegtable oil
• 1 cup ginger ale (in Michigan we only use Vernor’s)
• 1 tsp vanilla
• 1/2 cup chopped pistachios

Mix together in large mixing bowl, beat at medium speed for 2 minutes. Pour into greased bundt pan and bake at 350 for 50 minutes or until top springs back when pressed with finger tips. Let cool in pan 10 minutes. Invert on cake platter and cool completely.

Frosting:

• 1 pkg pistachio pudding mix (3 1/2 oz)
• 1 1/4 cups milk
• 1 container whipped topping (4 1/2 oz)

Beat milk and pudding mix until smooth. Fold in whipped topping and frost cake!