Back about the time of the bourbon festival, reader Julie asked for a few bourbon-infused baking ideas. This morning reader Linda kindly forwarded this link full of boozy recipes. If there are any keys to successful baking with bourbon, I’d say they are: a.) employ it only in very sweet preparations, since bourbon is a comparatively sweet liquor; b.) combine it with similar vanilla and especially caramel flavors like brown sugar and molasses, and; c.) unless you want a strong alcohol flavor, employ it only in situations where the alcohol can easily cook out: sauces or things made in shallow pans (thin pies, bars or cookies). Remember, however, that even a sauce that’s thoroughly boiled won’t rid itself of every vestige of alcohol. So if you don’t want any in your dessert, use a different flavoring. Thanks Linda!