• Pulse the corn in a food processor to a coarse puree.
• Add the eggs, ricotta, and milk and pulse just until combined.
• In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt.
• Make a well in the center of the dry ingredients and pour in the corn mixture.
• Stir to combine in just a few strokes.
• Fold in the cooked bacon.
• Heat a griddle over medium heat.
• Coat liberally with cooking spray melted butter.
• Spoon ⅓ cup of the batter onto the hot griddle and cook until golden brown or crispy, about 2 minutes per side.
• Repeat with the remaining batter.
• Serve the corn cakes immediately or keep warm in a 200°F oven until ready to serve.
• Top with poached eggs, if desired.

• Preheat waffle iron and oven to 200°F.
• In a large bowl whisk together flour, baking powder, cinnamon, ginger, baking soda, and salt.
• In a medium bowl, beat eggs and brown sugar with a whisk until combined, then beat in buttermilk, molasses and melted butter.
• Stir the wet ingredients into the dry ingredients until just combined.
• Do not overmix.
• Gently fold in chopped Candied Bacon.
• Coat waffle iron liberally with cooking spray or melted butter and cook waffles according to manufacturers instructions.
• Serve immediately or keep warm in the oven until ready to serve.
• Serve with your favorite toppings, such as, maple syrup and whipped cream.

• Sift the powdered sugar into a medium bowl and whisk in the maple syrup, milk, and vanilla until smooth.
• Transfer to a piping bag or squeeze bottle or cover until ready to use.

• Preheat oven to 375°F.
• Fill the pie shell with bacon and shredded cheese, tossing gently to combine.
• In a medium bowl, whisk together eggs, milk, cream, thyme, pepper, and salt.
• Pour the egg mixture over the filling.
• Bake until the egg filling is puffed up and starting to lightly brown on the top, 20-25 minutes

• Cook the bacon in a large skillet over medium heat until crisp, about 8 minutes.
• Transfer to paper towels, reserving rendered bacon fat in the skillet.
• Strain the rendered bacon fat through a fine mesh sieve to remove any charred bits.
• Return 2 tablespoons of the strained bacon fat to the skillet and warm over medium heat.
• Whisk in the flour to form a roux.
• Cook the roux to a golden brown, stirring often, about 2 minutes.
• In a separate bowl, combine espresso, milk, and cream together.
• Gradually add the milk mixture to the roux, whisking constantly.
• Add the salt, pepper, and reserved bacon.
• Simmer, stirring often, until thickened, 3-5 minutes.

• Preheat oven to 425°F.
• Line a baking sheet with parchment paper.
• In a large bowl, whisk together the flour, baking powder, and salt.
• Stir in the cheese and bacon until it is evenly distributed and coated with flour.
• Stir in the cream until the dough is just moistened, about 30 seconds.
• Do not over mix.
• Turn the dough out onto a lightly floured surface and gently knead until it is just smooth, about 30 seconds.
• Pat the dough into a rectangle, 1-inch thick.
• Cut the dough with a biscuit cutter into 3-inch rounds, or use a knife to cut it into 3-inch squares.
• Place the biscuits on the prepared baking sheet, 2 inches apart.
• Bake for 15-18 minutes until golden brown.

• Cook the bacon in a large skillet over medium heat until crisp, about 8 minutes.
• Transfer to paper towels, reserving rendered bacon fat in the skillet.
• In the same skillet, cook the bell peppers, mushrooms and garlic over medium-high heat until softened and beginning to brown, about 4 minutes.
• Stir in reserved bacon and remove from heat.
• Spray a deep 9×13 inch baking dish with cooking spray and set aside.
• In a large bowl, whisk together the eggs, milk, cream, herbs, salt, and pepper.
• Use half of the ingredients to create the first layer.
• Arrange the bread slices on the bottom of the prepared baking dish, distribute the bacon, pepper and mushroom mixture over bread and sprinkle with shredded cheese.
• Pour half of the egg mixture evenly over the first layer.
• Repeat with the remaining ingredients for the second layer, finishing with all of the remaining egg mixture.
• Cover and refrigerate for at least one hour or overnight.
• Preheat oven to 350°F.
• Bake uncovered for 45-50 minutes or until the egg is set and the top is beginning to brown and bubble.
• Let stand 10 minutes before serving.

• Strain rendered bacon fat through a fine mesh strainer into a small saucepan.
• Add one cup of water and bring to a boil over high heat.
• Reduce heat to medium and gently boil for 1-2 minutes.
• Transfer to a heat-proof container and add the remaining cup of cold water.
• Refrigerate for at least 5 hours until the fat has solidified, or freeze for 2 hours.
• The mixture will separate into a layer of clarified fat and a layer of water mixed with impurities.
• Remove the solidified fat and discard the water.
• Place clarified bacon fat in an airtight container and store in the refrigerator for up to one month, or in the freezer for up to 6 months.

• In a food processor or in a large bowl using a pastry cutter, blend the flour and salt together until combined.
• Add the butter and fat and blend until the flour resembles a coarse meal.
• Stir in the vinegar.
• Add the water, one tablespoon at a time, until the the dough comes together and holds its shape without crumbling.
• Form dough into 2 disks, cover with plastic wrap and refrigerate for 30 minutes.
• Use as needed.
• The pie dough keeps for up to two days when refrigerated and up to one month when frozen.

To prebake the crust:

• Preheat oven to 350°F.
• Line a 9-inch pie plate with pastry.
• Trim off the excess and decoratively crimp the edges.
• Pierce the bottom of pie all over with a fork.
• Chill pie shell for 30 minutes.
• Line the shell with parchment paper and fill with pie weights or dried beans.
• Bake for 15-20 minutes.
• Carefully remove the weights and parchment paper and bake for an additional 10 minutes until the edges have started to brown.
• Cool completely.