2 pork tenderloins trimmed & rinsed

¼ cup Pineapple Juice

¼ cup soy

1 Tablespoon Minced Garlic

1 Tablespoon minced Ginger

1 Tablespoon salt

1 teaspoon pepper

Marinate pork tenderloins overnight

Remove from marinade and pat dry, sear pork loin on all sides

Bake on 300 degrees in the oven for 45 minutes – 1 hour/ until internal temp reaches 160 degrees


1 cup Clayton Distillery Raspberry Liqueur

1 teaspoon corn starch slurry

Dash of salt

Dash of pepper

Reduce liqueur by ½ on medium-high heat add slurry, whisk until thickened.


1 cup Ketchup

½ cup Clayton Distillery Bourbon Whiskey

4 Tablespoon Brown Sugar

3 Tablespoon Molasses

3 Tablespoon Apple Cider Vinegar

2 Tablespoon Worchester Sauce

2 Tablespoon soy

1 Tablespoon Mustard powder

1 teaspoon liquid smoke

1 teaspoon onion powder

1 teaspoon Garlic

Crushed Red Pepper to taste

Salt & pepper to taste

Baste Grilled chicken last 10-15 minutes of cooking until glazed.


1 Jar of your favorite Pasta Sauce

½ cup Clayton Distillery Vodka

½ cup heavy cream

½ cup grated Parmesan Cheese

Heat over medium-low heat for 15-20 minutes

Serve over your favorite Penne Pasta


1 54oz can of Grandma Brown Baked Beans

1 16oz can Maple Bush’s Beans

½ lb cooked bacon (crushed rough)

1 cup brown sugar

½ cup Clayton Distillery Strawberry Liqueur

Cook bacon until crisp (remove and set aside)

Cook onion in bacon drippings until golden brown

Add cooked onions w bacon drippings, brown sugar and Clayton Distillery Maple Strawberry Liqueur to bean mixture (mix well)

Bake at 350 degrees uncovered for 1 – 1 ½ hours


4 cups fine shredded cabbage

1 Tablespoon Apple Cider Vinegar

½ cup Clayton Distillery Apple Pie Moonshine ( reduce by half and cool)

1 cup mayo

1 teaspoon Dijon Mustard

½ cup peeled and diced granny smith apples

Mix all ingredients well

Refrigerate at least 1 hour before serving


2 Angel Food Cake Mix

1 Box of Strawberry Jell-o

1 Cup Boiling Water

1 Cup Rhurbarbe Fraise Liquor

1 Box of Instant Strawberry Cream Jell-o pudding

1 Lg. Container of Cool Whip

1/2 a Batch of Rhurbarbe Fraise Sauce

Make Angel Food Cake as directed. Make Sauce according to directions. Set aside both to cool. In separate bowl, make Jell-o. Add boiling water to jell-o mix, dissolve completely and add chilled Liquor. Poke holes into cake with fork and pour jell-o over top, place in refrigerator to cool. Make pudding according to directions and set aside. After everything has cooled it is time to layer our Trifle. Start with cake, pull a part for first layer. Then layer of pudding…layer of Sauce…layer of Cool Whip. Repeat again. Chill for 4 hours and serve. Great for large parties!!!


4 Cups Frozen Strawberries

1 Cup Rhurbarbe Fraise Liquor

2 Cups of Sugar

1/2 Cup of Corn Starch

Place Strawberries in a pan with Liquor start to heat on Medium. Gradually add Sugar and Corn Starch. Continue on medium heat until mixture is clear and thickens bring to a boil for one minute, continually stirring so not to burn or stick to the pan. Set aside to cool.


1 cup all-purpose flour

1/2 cup butter, softened

1/4 cup powdered sugar plus additional as desired for sprinkling

1 cup granulated sugar

2 teaspoons grated lemon peel

2 tablespoons lemon juice

1/4 cup CLAYTON DISTILLERY Limoncello

1/2 teaspoon baking powder

1/4 teaspoon salt

2 eggs

1. Heat oven to 350°F.

2. In medium bowl, mix flour, butter and 1/4 cup powdered sugar with spoon. Press in ungreased 8- or 9-inch square pan, building up 1/2-inch edges.

3. Bake 20 minutes. Meanwhile, in medium bowl, beat remaining ingredients except additional

powdered sugar with electric mixer on high speed about 3 minutes or until light and fluffy. Pour

over hot crust.

4. Bake 25 to 30 minutes or until no indentation remains when touched lightly in center. Cool

completely in pan on cooling rack, about 1 hour. Sprinkle with powdered sugar. For bars, cut

into 5 rows by 5 rows.