APPLE, BACON AND CHEDDAR WAFFLES
The flavors in this unique sweet and savory waffle complement each other very well.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 35m
Yield 6
Number Of Ingredients 9
Steps:
- Heat waffle maker; lightly brush with vegetable oil, if necessary. In medium bowl, stir Bisquick™ mix, milk, oil and egg until mixed well. Mix in shredded cheese, 1/2 cup of the crumbled bacon and the chopped apple.
- Pour 1/2 cup batter onto center of hot waffle maker. (Waffle makers vary in size; check manufacturer's directions for recommended amount of batter). Close lid of waffle maker. Bake according to manufacturer's directions or until steaming stops and waffle is golden brown; carefully remove waffle. Repeat with remaining batter.
- Top each waffle with heaping tablespoonful bacon; serve warm with maple syrup. Garnish with sliced green onions.
Nutrition Facts : Calories 430, Carbohydrate 46 g, Cholesterol 70 mg, Fat 1 1/2, Fiber 0 g, Protein 15 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 820 mg, Sugar 18 g, TransFat 0 g
APPLE-CHEDDAR BREAD PUDDING
Make and share this Apple-cheddar Bread Pudding recipe from Food.com.
Provided by MsKittyKat
Categories Dessert
Time 1h45m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F.
- Spread bread slices thinly on 1 side with 1/2 stick butter.
- In a small bowl stir together 1/4 cup granulated sugar, cinnamon, and nutmeg and sprinkle evenly over buttered sides of bread.
- Arrange bread, buttered sides up, on baking sheets and toast in batches in middle of oven until just golden, about 15 minutes.
- Cool cinnamon toast on racks and quarter each slice into triangles, reserving 24 triangles.
- Peel, quarter, and core apples.
- Cut apples lengthwise into thin slices and in a bowl toss with lemon juice.
- In a large heavy skillet melt remaining 1/2 stick butter with brown sugar over moderately high heat, stirring, and add apples and water.
- Cook mixture, covered, over moderate heat, stirring occasionally, 10 minutes.
- Remove lid and cook apples until just tender and most liquid is evaporated, about 5 minutes more.
- Butter a 9-cup oval gratin dish or a 13- by 9- by 2-inch shallow baking dish (about 3 quarts).
- Arrange one layer of cinnamon toasts in dish, breaking triangles to fit.
- Spoon half of apple mixture evenly over toasts and sprinkle evenly with 1/2 cup Cheddar.
- Top with another layer of cinnamon toasts and remaining apple mixture.
- Arrange reserved cinnamon toast, sugared sides up, overlapping slightly, in a ring around edge of dish.
- In a bowl whisk together eggs, remaining 1/2 cup granulated sugar, milk, and salt and pour slowly and evenly over apples.
- Chill pudding, covered, at least 1 hour and up to 1 day.
- Bake pudding in middle of oven 30 minutes.
- Sprinkle remaining 1/2 cup Cheddar evenly over top and bake pudding 15 minutes more.
Nutrition Facts : Calories 581.4, Fat 23.6, SaturatedFat 13.4, Cholesterol 162.9, Sodium 543.7, Carbohydrate 82.8, Fiber 5.4, Sugar 52, Protein 13.4
APPLE CHEDDAR CHEESY PIE
The best apple pies always have a cheddar cheese crust and this is no exception. I found this in an old cookbook years ago, can't remember the name, but it's a great piece of pie!
Provided by Chef53Kathy
Categories Pie
Time 1h5m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 15
Steps:
- In a mixing bowl stir together the 1 cup flour and 1/4 teaspoons salt. Using a pastry blender cut in the shortening and cheese. Add water a tablespoonful at a time to make crust stirring with a fork to blend. Roll out and ease into a 9" pie plate. Fold and flute edges.
- Combine apples, sugar, 1/4 cup flour, cinnamon and salt.Spoon into the pie shell.
- Mix cheddar topping ingredients together until crumbly and sprinkle over the apples.
- Cover edge of pie with foil and bake at 375* for 25 minutes. Remove the foil and bake an additional 20-25 minutes or until top is golden and the fruit is tender.
Nutrition Facts : Calories 553, Fat 23.7, SaturatedFat 11.5, Cholesterol 42.6, Sodium 405.6, Carbohydrate 78.9, Fiber 2.9, Sugar 52, Protein 8.8
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