PEANUT BUTTER AND BACON SCONES
Traditional buttermilk scones get a sweet and savory upgrade with the addition of peanut butter, bacon and sweet glaze.
Provided by Food Network Kitchen
Time 40m
Yield 8 scones
Number Of Ingredients 9
Steps:
- Position a rack in the upper third of the oven and preheat to 425 degrees F. Line a baking sheet with parchment.
- Cook the bacon in a large skillet over medium heat until crispy, stirring occasionally, about 10 minutes. Remove from the skillet onto a paper towel-lined plate. Strain the bacon drippings and reserve.
- Whisk the flour, 2 tablespoons of the confectioners' sugar, baking soda and salt together in a large bowl. Whisk the buttermilk, peanut butter and 1 tablespoon bacon fat in a medium bowl until smooth. Add the chopped bacon.
- Add the buttermilk mixture to the flour mixture and quickly mix with a rubber spatula to form a shaggy dough. Turn the dough out onto a clean work surface and pat into a circle, about 9-inches wide. Cut into 8 wedges. Evenly space the wedges on the prepared baking sheet.
- Combine 1 teaspoon of the bacon drippings with the milk and remaining 4 tablespoons confectioners' sugar in a small bowl. Brush some the glaze on top of each scone (there will be some left). Sprinkle with the chopped peanuts. Bake until the tops of scones are lightly golden, about 15 minutes. Transfer to a rack and brush or drizzle with the remaining glaze while they cool. Serve warm or at room temperature.
BACON PANCAKES
These bacon pancakes satisfy both the sweet and savory senses. Surprise your family with this breakfast dish one weekend morning.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Pancake Recipes
Time 30m
Yield Makes 8
Number Of Ingredients 10
Steps:
- Preheat oven to 200 degrees. In a bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In another bowl, whisk together buttermilk, melted butter, and egg. Whisk flour mixture into buttermilk mixture just until moistened, with small to medium lumps remaining.
- In a large cast-iron or nonstick skillet or on a griddle, cook bacon over medium-high until fat is rendered and bacon is browned on one side, 5 to 6 minutes. Flip and cook until golden and crisp on underside, 1 to 3 minutes. Drain bacon on paper towels; pour off all but 1 teaspoon fat from skillet (reserve for another use).
- Heat skillet over medium. Pour 1/4-cupfuls batter into skillet and top each with a bacon slice. Cook until some bubbles appear on top of pancakes and a few have burst, about 2 minutes. With a spatula, carefully flip pancakes and cook until browned on underside, about 2 minutes. Transfer to a platter, bacon side up, and loosely tent with foil. Keep pancakes warm in oven and repeat with remaining batter, adding more bacon fat if needed. Serve with pure maple syrup, if desired.
Nutrition Facts : Calories 305 g, Fat 13 g, Protein 12 g
PEANUT BUTTER WHIPPED CREAM
Easy, wonderful tasting whipped cream to accompany anything needing a sweet / peanut buttery topping. It is great on banana cream pie, cheesecake, or coffee drinks.
Provided by Unlikely Cookie
Categories Dessert
Time 5m
Yield 2 cups
Number Of Ingredients 4
Steps:
- Place all ingredients in a large bowl.
- Beat with mixer on medium-high setting until stiff peaks form.
- Holds great in fridge or use right away!
LAST-MINUTE SHORTCAKE
"This sweet treat is so quick because you make it in the microwave," explains Sharon Nichols of Brookings, South Dakota. "Top with fruit - fresh strawberries are my favorite!"
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 5 servings.
Number Of Ingredients 9
Steps:
- In a bowl, combine dry ingredients; cut in the butter until mixture resembles fine crumbs. Beat the egg and milk; stir into flour mixture. , Spoon into five microwave-safe 4-oz. custard cups. Microwave at 50% power for 3 minutes. Cook on high for 2-3 minutes or until a toothpick comes out clean. Serve warm or at room temperature with strawberries and whipped cream.
Nutrition Facts :
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