Sunnys Bacon Berry Fun Float Recipes

BLACKBERRY GIN FIZZ FLOAT

Steps:

• Heat the blackberries, sugar, and water in a small pot over medium-high heat. While warming, smash with a potato masher, until a thick even consistency is reached, about 8 minutes.
• Pour the blackberries through a sieve, into a bowl, pushing some flesh through with the juices, making sure to catch the seeds. Cool in the refrigerator for at least 10 minutes.
• Fill a cocktail shaker with 2 tablespoons of blackberry puree, 2 tablespoons of the mint leaves, 2 ounces of gin, 1 tablespoon lime juice, and a handful of ice. Shake vigorously 5 to 6 times until the drink is ice cold. Strain the mixture into a tall glass. Top with 6 ounces of ginger ale and stir lightly. Repeat for the remaining 3 servings. Finish and serve with a scoop of sorbet or ice cream.

SUNNY'S TWISTED BACON

Steps:

• Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper or nonstick aluminum foil. Take each strip of bacon and twist it along the length being careful to not stretch, just twist. Place the twisted strip on the prepared baking sheet and repeat with the rest, nestling them close together on the baking sheet.
• In a small bowl, add the brown sugar, thyme, dry mustard, paprika, garlic powder and plenty of black pepper. Mix with a fork until combined.
• Sprinkle the sugar mixture all over the bacon. Bake for about 40 minutes. The twists will be slightly flimsy. Let the bacon cool on the baking sheet for 30 minutes, loosening every 10 minutes so they don't stick to the baking sheet. They will firm up once cooled down.

SUNNY'S CANDY BAR AND BACON ROLLS

Steps:

• For the rolls: Preheat the oven to 350 degrees F.
• On a lightly floured flat surface, roll out the dough and separate it into 4 rectangular parts, leaving 2 triangles attached for each of the 4 sections. Each section should appear to be a rectangle with a perforated dividing line through its center diagonally. Carefully pinch together the 2 triangles along this line to close the gaps and seal it to make it 1 piece. Cut each piece in half to make 2 squares. Repeat for each and place on a nonstick baking sheet with sides. There should be 8 squares to fill.
• Combine the candy bars and bacon in a medium bowl. Add 1 heaping tablespoon of the candy mixture in a row along the length of the prepared dough in the center, leaving enough room to pull the uncovered dough on the edges up and over the pile of filling.
• For the topping: In a small bowl, mix the sour cream and just enough water to make it loose like glue, yes glue. Brush this over the top of each roll and sprinkle with sugar and a pinch of flake salt.
• Bake until golden on top, 16 to 20 minutes. Allow to cool slightly.

SUNNY'S BLACKBERRY GIN FIZZ FLOAT

Steps:

• Heat the blackberries, sugar and 1 tablespoon water in a small pot over medium-high heat. While warming, smash with a potato masher until a thick even consistency is reached, about 8 minutes.
• Pour the blackberries through a sieve into a bowl, pushing some flesh through with the juices and making sure to catch the seeds. Cool in the refrigerator for at least 10 minutes.
• Fill a cocktail shaker with 2 tablespoons of the blackberry puree, 2 tablespoons of the mint leaves, 2 ounces of gin, 1 tablespoon lime juice and a handful of ice. Shake vigorously 5 to 6 times until the drink is ice cold. Strain the mixture into a tall glass. Top with 6 ounces of ginger ale and stir lightly. Repeat for the remaining 3 servings. Finish and serve with a scoop of sorbet or ice cream in each.

SUNNY'S EASY BAKED AND LOADED PANCAKE WITH LEMON MAPLE GLAZE

Steps:

• For the pancake: Lay the bacon side-by-side in a cold 9- or 10-inch oven-safe nonstick saute pan. Place the pan in the cold oven and heat the oven to 350 degrees F. Let the bacon cook until almost cooked through, about 15 minutes, then flip the bacon and return to the oven to finish, about 5 minutes more. Remove bacon to a paper towel-lined plate and place the pan with any leftover bacon fat back in the oven. Raise the temperature to 400 degrees F. Let the bacon cool, then chop.
• Add the pancake mix, 1 cup water and lemon zest to a large bowl. Stir to distribute the zest and add the amount of water instructed on the packaging. Whisk together and refrigerate until the oven is at temperature.
• Assemble the remaining ingredients, since everything happens fast once you start. Remove the pan from the oven and add the butter, tilting the pan to coat. Add the bacon, blueberries, pecans and walnuts, then quickly pour over the batter. Return to the oven and bake until cooked through and lightly golden on top, 12 to 15 minutes.
• For the sauce: Meanwhile, add the confectioners' sugar, lemon juice, milk and maple extract to a small bowl. Whisk until the sugar melts away into the glaze. Drizzle over the finished pancake.