Bacon Grease Cake Food

BACON BREAKFAST CAKE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a 9 inch round cake pan.
• Place the bacon in a large, deep skillet; cook over medium-high heat, turning occasionally, until lightly browned but still soft, about 7 minutes. Drain the bacon slices on a paper towel-lined plate. Place the bacon on the bottom of the greased cake pan, overlapping slices as necessary to fit. Sprinkle the bacon strips with the brown sugar.
• Combine the prepared cake batter, maple extract, and maple syrup in a large bowl, mixing well. Pour the batter over the brown sugar and bacon in the cake pan.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 15-20 minutes. Cool cake slightly and remove from pan by inverting onto a serving platter. Cut into wedges to serve.

BACON-PINEAPPLE UPSIDE-DOWN CAKE

Steps:

• Preheat the oven to 350 degrees F. Cook the bacon in a large skillet over medium heat, turning occasionally, until crisp, 9 to 11 minutes; remove to paper towels. Finely chop and set aside.
• Pour off all but 3 tablespoons drippings from the skillet. Add 4 tablespoons butter and melt over low heat. Pour into a 9-inch-round cake pan, tilting the pan to coat the bottom. Sprinkle the brown sugar evenly over the butter mixture.
• Place a pineapple ring in the middle of the pan, then arrange the remaining rings around the outside, overlapping them slightly if necessary. Sprinkle about 3 tablespoons of the chopped bacon in the middle of the rings and between them.
• Whisk the flour, baking powder, baking soda and salt in a medium bowl. Beat the remaining 1 stick butter and the granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 2 minutes. Beat in the eggs, one at a time, then beat in the vanilla. Reduce the mixer speed to low and beat in the flour mixture in 3 additions, alternating with the buttermilk, beginning and ending with the flour mixture. Increase the mixer speed to high and beat until the batter is smooth, about 15 more seconds. Fold in the remaining chopped bacon.
• Spread the batter over the pineapple in the pan. Bake until a toothpick inserted into the center comes out clean, about 1 hour. Transfer to a rack and let cool 15 minutes, then run a knife around the edge and invert onto a platter. Let cool at least 1 hour before serving.

APPLE BACON COFFEECAKE

Steps:

• Load your ABM according to manufacturer's recommendations (my Panasonic is dry then wet) with flour, milk, sugar, 2 eggs, 6 T butter, salt. Set on dough setting & run the cycle. Monitor when mixing, dough should be soft but not sticky or sloppy. adjust with additional flour as needed, a tablespoon at a time.
• While the dough is rising, cook the bacon in a large skillet over medium heat until the fat is rendered and the bacon is crisp, about 15 minutes. Stir frequently so the bacon cooks evenly and does not stick to the bottom of the pan. Remove from the heat and drain the bacon on a paper towel-lined plate, reserving one-fourth cup of the grease for the remainder of the recipe.
• Peel and core the apples, and slice each into eight pieces. Cut each slice crosswise into one-eighth-inch pieces.
• In a large skillet, melt 1 T bacon grease over medium heat. Stir in the apple slices and cinnamon and cook for 2 minutes, stirring frequently. Stir in 2 T maple syrup and continue to cook, stirring frequently, until crisp-tender, another 2 minutes. Remove the pan from heat and stir in 2T Calvados if using. Place the pan back over medium heat and cook until the liqueur is mostly absorbed, if used, about 1 minute, stirring to scrape any bits of flavoring from the bottom of the pan. Remove from heat and set aside to cool.
• When the dough is doubled, punch it down and roll it out on a lightly floured surface into a 12-by-18-inch rectangle. Spread the apples and bacon bits evenly over the dough.
• Roll the dough lengthwise into a tube (like a cinnamon roll), making sure the seam is on the bottom of the roll. Make 15 slits over the length of the roll, a little over 1 inch apart and three-fourths of the way through. Carefully transfer the dough to a parchment-lined baking sheet. Form the dough into the shape of a wreath, with the cut sides on the outside of the wreath. Alternatively cut the roll into 1 1/2 inch sections & lay in greased lasagna pan, like cinnamon buns.
• Loosely cover with plastic wrap and set aside until almost doubled in volume, 45 minutes to an hour. Alternatively, loosely cover and refrigerate the dough overnight; remove from the refrigerator about 1 hour before baking for the dough to come to room temperature.
• Heat the oven to 375 degrees. In a small bowl, whisk together 1 Tbsps. maple syrup with the remaining egg. Brush the egg wash over the outside of the wreath. Place the pan in the oven.
• Bake the coffee cake until golden brown on top and a toothpick inserted in the center comes out clean, 25 to 30 minutes. Rotate the pan halfway through baking for even coloring.
• While the coffee cake is baking, make the glaze. In a medium bowl, whisk together the cream cheese, powdered sugar, 1 tablespoon bacon grease and 2T maple syrup.
• Remove the cake and allow the cake to cool slightly.
• Drizzle the glaze over the warm coffee cake. Slice and serve. The coffee cake will keep for up to two days, refrigerated. Cover and bring to room temperature before serving.

SCANDINAVIAN BACON AND EGG CAKE

Steps:

• Fry bacon until nearly crisp. Remove and drain on paper towels. Reserve 1 T bacon grease.
• Whish together eggs, half and half, salt and pepper.
• Heat bacon grease in skillet. Add eggs and reduce heat to very low.
• Let eggs cook until a firm custardy consistency. It will take about 20 minute.
• Don't let the bottom burn.
• Lay bacon strips across top or chop bacon and sprinkle around top.
• Sprinkle with dill and chives or you can use sliced green onion tops.
• Cut in wedges to serve.

NANTUCKET CRAB CAKE WITH BACON MAPLE CREAM CORN

Steps:

• Preheat the oven to 350 degrees F.
• For the crab cakes: In a large bowl, combine the crabmeat, cream, mayonnaise, mustard, parsley, Old Bay, bread cubes, scallions, egg, and salt and pepper to taste. Mix together with your hands. Let sit for 10 minutes.
• Form the crabmeat mixture into 4 patties. Heat up a large pan and add the oil. Once the oil is hot, pan-fry the crab cakes until golden brown on both sides. Transfer the crab cakes to a baking sheet and bake until cooked through, 15 to 20 minutes.
• For the creamed corn: Meanwhile, saute the corn kernels in the butter until cooked, 4 to 5 minutes. Add the heavy cream and maple syrup and cook until the sauce thickens, another 4 minutes. Stir in the bacon; add salt and pepper to taste.
• Divide the creamed corn among 4 plates. Top with the crab cakes. Garnish with parsley and a lemon wedge.

BACON GREASE CAKE

Steps:

• 1. Preheat oven to 350 degrees. Grease and flour pan.
• 2. Mix all ingredients thoroughly.
• 3. Pour into prepared pan(s).
• 4. Bake at 350 degrees 30 to 35 minutes or until toothpick comes out clean.
• 5. Allow to cool completely before icing. My grandmother would usually just put a dusting of confectioners sugar on the top.