Bacon Buttermilk Waffles With Blackberry Syrup Food

BISCUIT WAFFLES WITH LEMON CREAM, LEMON SYRUP AND BLUEBERRIES

Steps:

• Spray a waffle iron with nonstick spray; heat to medium.
• Gather the biscuit scraps into a ball, then press out as thin as possible on a lightly floured work surface; the thinner the biscuit, the fluffier the waffle will be. With a biscuit cutter, cut out biscuits, making sure they will fit into the waffle iron, width-wise.
• When the iron is hot, add the biscuits, one per square, and close the lid. Cook until golden brown, 1 to 2 minutes. Remove and repeat.
• Meanwhile, combine the cream cheese and sugar in a large bowl. Using an electric hand mixer, beat until smooth and well incorporated. Add the cream and lemon zest; beat until light and fluffy. Set aside.
• In a small bowl, combine the lemon juice and maple syrup. Set aside.
• To serve, place two waffles on a plate and top with lemon cream, lemon syrup and blueberries.
• Preheat the oven to 425 degrees F.
• In a large bowl, whisk together the flour, baking powder, baking soda, salt and 3 tablespoons of the sugar.
• In a small bowl, combine the warm water with the yeast and the remaining 2 tablespoons sugar; stir until the yeast is dissolved. Let stand until bubbles appear, 2 to 3 minutes.
• Using your hands, mix the 1 cup cold butter into the flour, breaking the butter into small pebbles, until the mixture resembles coarse meal. Make a well in the center and add the buttermilk and the yeast mixture. Gently fold the flour into the wet ingredients. Keep mixing until a ball starts to form, then gently knead, 12 to 15 times, to create a smooth dough. Cover with a cloth or plastic wrap and let rise in a warm place for approximately 1 hour.
• Transfer the dough to a lightly floured work surface and press out to 1- to 1 1/2-inches thick. Fold the dough in half, press again to 1- to 1 1/2-inches thick, and then fold again. Cut the dough using a 2- to 3-inch round biscuit cutter, depending personal preference. Brush the bottom of a cast-iron skillet with some of the melted butter. Place the biscuits in the skillet; brush the tops with melted butter.
• Bake until golden brown, 18 to 22 minutes, depending on size. Brush again with melted butter and serve immediately.

MAPLE-BACON BUTTERMILK WAFFLES

Steps:

• Heat waffle maker. In large bowl, mix flour, sugar, baking soda and salt. In medium bowl, beat buttermilk, eggs, butter and maple flavor with wire whisk until well blended. Pour over dry ingredients; stir just until moistened.
• Sprinkle about 2 teaspoons bacon pieces on each waffle grid. Spoon batter over bacon, using amount recommended by manufacturer. Close lid of waffle maker. Bake until steaming stops, 3 to 5 minutes. Repeat with remaining bacon and batter. Serve waffles with syrup.

BROWN SUGAR BACON WAFFLES

Steps:

• Preheat an oven to 375 degrees F (190 degrees C). Prepare a baking sheet with cooking spray. Arrange the bacon on the prepared baking sheet, and sprinkle with 2 tablespoons brown sugar. Bake in the preheated oven until the bacon is crispy and the brown sugar is caramelized, 10 to 15 minutes. Immediately remove the bacon to a cutting board; cut into small pieces and set aside.
• Preheat a waffle iron; grease with cooking spray.
• Whisk the flour, 1/2 cup brown sugar, baking powder, baking soda, and salt together in a large bowl. Beat the eggs, buttermilk, vegetable oil, and vanilla together in a separate bowl; fold the wet mixture into the flour mixture. Add the bacon and stir, being careful to not over mix.
• Ladle the batter into the preheated waffle iron and cook until golden brown; serve hot.

BACON WAFFLE BAKE

Steps:

• Preheat oven to 350 degrees F. Lightly grease 3-quart oven-safe casserole (8 x 10-inch or similar) with 1/2 tablespoon butter. In large bowl, whisk together egg yolks, buttermilk, cream, 1/3 cup syrup, vanilla and salt; reserve.
• On ungreased rimmed baking pan, spread waffle pieces in even layer and bake for 12-15 minutes or until crisp and lightly toasted. Increase oven temperature to 375 degrees F.
• Add waffle pieces and bacon to buttermilk mixture and toss to coat evenly. Pour into prepared casserole and tightly cover with foil.
• Bake for 45-50 minutes and remove foil. Melt remaining butter and brush over top of casserole and bake, uncovered, for another 10-15 minutes or until top is crisp and toasted. Top with fresh berries and remaining maple syrup, dusting with powdered sugar if desired, and serve warm.

BACON BUTTERMILK WAFFLES

Steps:

• Heat waffle iron. (Waffle irons without a nonstick coating may need to be brushed with vegetable oil or sprayed with cooking spray before batter for each waffle is added.)
• In large bowl, beat eggs with wire whisk or hand beater until fluffy. Beat in remaining ingredients except syrup just until blended.
• Pour about 1/2 cup batter from cup or pitcher onto center of hot waffle iron. (Check manufacturer's directions for recommended amount of batter.) Close lid of waffle iron.
• Bake about 5 minutes or until steaming stops. Carefully remove waffle. Repeat with remaining batter. Serve with syrup.

BACON BUTTERMILK WAFFLES WITH BLACKBERRY SYRUP

Steps:

• Preheat a well-seasoned or non-stick Belgian or standard waffle iron. Preheat oven to 200° F. Finely chop bacon and in a skillet cook over moderate heat, stirring, until crisp. Into a large bowl sift together flour, sugar, baking powder, baking soda, and salt and stir in buttermilk, egg, and bacon including bacon fat (about 1/4 cup) until smooth (batter will be very thick).
• Make syrup:
• Halve berries lengthwise. In a small saucepan simmer berries with syrup over moderately low heat 1 minute.
• Spoon batter into waffle iron (using 1 cup batter for two 4-inch-square Belgian waffles or four 4-inch-square standard waffles), spreading evenly, and cook according to manufacturer's instructions. Transfer waffles to a baking sheet and keep warm, uncovered, in middle of oven. Make more waffles with remaining batter in same manner.
• Serve waffles with blackberry syrup and garnish with blackberries.

BACON BUTTERMILK WAFFLES WITH BLACKBERRY SYRUP

Steps:

• Preheat well-seasoned or possibly non-stick Belgian or possibly standard waffle iron. Preheat oven to 200 degrees. Finely chop bacon and cook in skillet over moderate heat, stirring, till crisp. Into large bowl, sift together flour, sugar, baking pwdr, baking soda and salt. Stir in buttermilk, egg and bacon, including bacon fat (about 1/4 c.) till smooth. Batter will be very thick. To make syrup: Halve berries lengthwise. In a small saucepan, simmer berries with syrup over moderately low heat 1 minute. Spoon batter into waffle iron, using 1 c. batter for 2 4 inch square Belgian waffles or possibly 4 4 inch square standard waffles. Spread batter proportionately and cook according to manufacturer's instructions. Transfer waffles to a baking sheet and keep hot, uncovered, in oven as you make more. Serve with blackberry syrup and garnish with berries.

BBB BACON-IN-THE-BATTER BUTTERMILK WAFFLE, BOURBON ICE CREAM, BACON TOFFEE

Steps:

• For the bacon toffee: In a heavy-bottomed pot, combine the butter, water and granulated sugar. Stir to combine and bring to a boil, stirring occasionally. Place a candy thermometer on the edge of the pot and continue to boil for about 8 to 10 minutes; the syrup will begin to color and is ready when it reaches 305 to 310 degrees F. Stir in the bacon. Very carefully, pour the toffee onto a half sheet pan lined with a silicone baking mat. Cool. Break the toffee into pieces.
• For the bourbon ice cream: In a heavy-bottomed pot over medium-high heat, combine the cream, milk and granulated sugar. Add the vanilla bean seeds and pod to the cream mixture. Bring the mixture to a simmer. Remove from the heat. Whisk the egg yolks together in a large bowl. Slowly whisk in the cream mixture. Discard the vanilla pod. Add the bourbon. Cool the mixture. When cool, freeze in an ice-cream maker according to manufacturer's directions.
• For the waffles: Preheat a waffle iron. Sift the flour, cornmeal, baking powder, baking soda, granulated sugar and salt together. Beat the egg yolks in a medium bowl until they are pale yellow. Beat in the buttermilk and melted butter. Combine the wet ingredients with the dry ingredients. In a clean bowl with clean beaters, beat the egg whites until they hold soft peaks. Fold the whites into the batter.
• Working in batches, spray the waffle iron with nonstick spray, ladle in batter and lay par-cooked bacon pieces in the batter before closing the lid of the iron.
• To serve, top each waffle with a big scoop of bourbon ice cream. Stab with a piece of bacon toffee and garnish with powdered sugar and maple syrup.

BACON WAFFLES

Steps:

• cook bacon until crisp, drain and crumble.
• plug in electric waffle iron to preheat.
• Combine flour, sugar, baking powder and salt in a large bowl,whisk together to blend.
• Pour milk in a glass measuring cup and microwave for 1 minute at full power to heat slightly. Pour into medium bowl, whisk in melted butter and eggs. Add liquid ingredients to flour mixture, whisking just until blended.
• Grease waffle iron with cooking spray. Spread about 1/3 cup batter over each iron and sprinkle 1/8 of bacon on top. Close wafle iron and cook until done. Repeat with remaining batter and bacon.
• Serve with warm syrup.

CRISPY CORNMEAL-BACON WAFFLES

Steps:

• Cook bacon in a large skillet over medium heat until crisp, about 6 minutes.
• Transfer to paper towels, Crumble bacon.
• Whisk flour and next 3 ingredients in a large bowl to blend.
• Whisk buttermilk, eggs, and 2 tablespoons maple syrup in medium bowl to blend.
• Add buttermilk mixture to dry ingredients; stir until just blended, Fold in 1/4 cup melted butter and crumbled bacon.
• Preheat waffle iron (medium heat) lightly brush waffle iron with melted butter or cooking spray.
• Working in batches, spoon batter into hot waffle iron, spreading evenly over grid.
• Close waffle Iron and cook until waffle is brown, crisp, and set about 6 minutes, depending on type of waffle iron.
• Transfer waffles to plates.
• Serve with maple syrup.