Luckily, moonshine isn’t overpowering when you bake with it, and I wanted to offer up some kind of hooch cake as a Virginia treat. Its vanilla-like flavor pairs well with chocolate, and the orange zest and nutmeg complement both.
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Red Truck Bakery’s Barnyard Breakfast Pie
For this hearty breakfast pie, we start by crumbling up leftover Rise and Shine Biscuits and placing them in the bottom of a piecrust with big chunks of sausage and hearty bits of smoked bacon.
Rooster’s Pepper Jelly (for the The Red Truck Bakery’s Barnyard Breakfast Pie)
This sticky spread is the perfect condiment for breakfast sandwiches, daubed on a biscuit straight out of the oven, or brushed on a pork roast or grilled chicken.
Aunt Darla’s Smoky Pimento Cheese from The Red Truck Bakery
I tweaked a family recipe and named it after my aunt Darla from Bristol, Tennessee. I’ve given the Southern spread a touch of her beloved Smoky Mountains by adding smoked paprika. There’s a touch of zing in there, too, courtesy of some quick-pickled onions.
The Red Truck Bakery’s Savory Pie and Quiche Crust
This crust is almost identical to our Classic Piecrust, which is featured in many of our sweet pies. However, this version swaps the sugar and citrus zests for dried sage (you can substitute fresh rosemary), which complements the fillings in our quiches and savory pies.
The Instant Pot Bible: Eggplant and Caper Pasta Sauce
This recipe makes a lot of sauce. And with pasta, it’s more of a meal than a first course or a side dish, given how stocked the sauce is.
