Sailor Jacks Recipes

SAILOR JACKS

Steps:

• Mix together in a large saucepan, sugar, cinnamon, salt nutmeg,.
• allspice and cloves. Add 2 cups of the water and raisins. Bring.
• mixture to a slow boil over low heat. Remove from heat and let stand.
• overnight. (In the morning, it will look like thick slime.).
• The second day, mix together flours, baking soda and baking powder.
• Add oil, remaining 1/2 cup water and honey. Combine this mixture and.
• mix well.
• Grease muffin tins with shortening and dust with flour. Fill cups no.
• more than 3/4 full with batter. Bake in 375 degree F oven until.
• muffins test done, 20 to 25 minutes.
• Remove from pans while still hot; place on cooling rack. Dip tops in.
• powdered sugar and a thin glaze. Cool.
• Makes 2 1/2 dozen muffins.

BIG JOHN'S CALGARY STAMPEDE FLAP-JACKS

Steps:

• Heat griddle to 375.
• Cut bacon slices in half and cook on griddle to desired crispness and set aside. Retain the bacon fat in a bowl.
• Combine all dry ingredients in a large bowl.
• Beat egg into milk until well combined.
• Pour egg/milk combination and melted butter into dry mixture and mix until smooth.
• Spoon a little bacon fat onto the place you will be cooking each flapjack and place one piece of bacon in each of these locations.
• Using a soup ladle, add one scoop of batter over each bacon piece.
• Grill until bubbles pop on the surface of the flapjack then flip and grill until light brown.

DRUNKEN SAILORS

Steps:

• Pour the ketchup and barbecue sauce into a slow cooker. Stir in the brown sugar, whiskey, and sausage. Set on Low, and cook for 6 hours. Serve hot with toothpicks.

SAILOR JACKS

Steps:

• 1. Preheat the oven to 375'F. 2. Lightly grease a muffin tin or line with papers and coat the papers with nonstick spray. RAISIN AND SPICE MIXTURE: 1. Place the ingredients in a medium sauce pan and cook, stirring occasionally, over medium heat, until the mixture comes to a boil. 2. Simmer for 5 minutes then remove from the heat and let cool, overnight if desired. THE BATTER: 1. Whisk together the flours, oats, baking soda and baking powder in a medium mixing bowl. 2. Add the cooled raisin and spice mixture, oil and egg. Stir to combine. Do not beat as this will toughen the muffins. 3. Scoop the batter into the prepared muffin pan, filling each cup about 3/4 full. 4. Bake the muffins until a cake tester inserted into the center comes out clean, about 20 to 23 minutes. 5. Remove from the oven and allow the muffins to cool in the pan for about 15 minutes, then turn them out onto a rack to finish cooling. GLAZE: Mix all the ingredients until smooth. Drizzle over the cooled muffins.