Twenty one years ago my daughter Christian gave me a great cookbook:  “Marcia Adams Homeland Cooking”. It’s an absolute treasure to me.  It’s mostly Amish, east coast small town country cooking.  Two of my all time favorites are from this book.  I have already blogged Praline French Toast Casserole, which I have renamed Christmas Morning French Toast Casserole.  It’s fabulous!  And so is this bacon.  They go so well together too!  These days everyone has a glazed bacon recipe.  I know a lot of people just bake it in the oven with brown sugar or maple syrup and it’s delish.  This recipe is a little more involved, and takes a little time, but SO worth the effort.  Remember, 21 years ago glazed bacon was unheard of!

GLAZED BACON

1/2 lb. bacon

1/2 cup brown sugar

1 heaping Tbs. grainy mustard

2 Tbs. Orange juice

Put the bacon on a cookie sheet on foil or a Silpat for non stick.  Bake 10 minutes at 350 degrees.  Meanwhile, mix sugar, mustard and juice.  After 10 minutes drain the grease from the bacon and spread 1/2 of the mixture on one side.  Put back in the oven and bake 5 minutes.  Drain again if necessary.  Turn bacon over and spread the rest of the mix on that side.  10 more minutes of baking, or till it looks gooey and almost like candy.  Remove from oven and cool.  When you serve it try not to let the pieces touch each other, as they stick to each other.  Ask me how I know….

This bacon can be a side dish for the French Toast casserole, or as a garnish on an appetizer.  One of my favorites is spreadable Brie on tiny crostini, topped with a sliced pear and a cut of this wonderful bacon!

Worth every calorie!  Ask me how I know…