Brussel Sprouts with Bacon Jam

 

It tastes better than my photography skills allow .

I used 3 slices of bacon since the jam had bacon in it.

I had purchased bacon jam in Amish country in Ohio. I finally figured out what to do with it, besides salad dressing. 

1 lb. Brussel Sprouts cleaned, stemmed and quartered.

3-5 slices of bacon, diced

3 Tbsp. Jam ( bacon, apple, maybe orange?)

1 Tbsp. Apple cider vinegar 

Preheat oven to 425 degrees F. Place sprouts in a oven proof pan . Bake 10 minutes. Stir. Bake another 10 minutes. The crunchier the better.

While the sprouts are baking, cook the bacon until crispy. You can remove abd get rid of fat.. But, I don't. Carefully mix in jam then vinegar. Stir until blended and let it simmer.

Once the Brussels sprouts are  finished, pour into the skillet and stir. Enjoy!

** You could use any light colored jam or jelly. Have fun with it. 

Colonial cookies

 I make these simple cookies for our Brazilian handyman. I'm pretty sure it's the only reason he agrees to drive from Rio Maior to Salir do Porto. They melt in your mouth.

1 cup butter (227 grams)

1 cup flour (125 grams)

1 tsp. Baking soda (6 grams)

1 cup sugar (111grams)

2 cups oats , uncooked (90 grams)

Preheat oven to 350 F (175 C). Line a cookie sheet with parchment paper. Mix the sugar , butter, and baking soda very well with a pastry blender. Mix in oats. Take a 1 inch scoop measure and roll into balls. Dip a glass in extra sugar on a plate and flatten the balls. 

Bake until golden brown. Ovens very but around 10-12 minutes. They are delicate and crumble easily so don't make them too thin.