Maple And Bacon Bars Food

MAPLE BACON DOUGHNUT BARS

Steps:

• Gather the ingredients.
• Soften the yeast in the lukewarm water.
• Combine the scalded milk (make sure not to boil the milk!), sugar, butter, and salt. Let it cool until it is lukewarm.
• Place the milk mixture in the bowl of a stand mixer. Add one cup of the flour and mix to combine.
• Add the softened yeast and beaten egg.
• Add in the remaining flour.
• The dough will be soft. Using the paddle attachment, knead the dough until smooth and satiny (about 5 minutes).
• Place the dough in a greased bowl (turn the dough in the bowl to grease all sides)
• Cover with a towel and let them rise until double. It should take about an hour.
• Punch the dough dough and let it rise again for another 30 minutes.
• Cut the dough into two balls. Roll out each ball into a a rectangle that is about 1/2-inch thick. Cut each rectangle into 6 rectangles.
• Separate the bars on a piece of parchment paper. Cover then and let them rise another 30 minutes.
• Heat the oil in a large dutch oven or heavy bottomed pot to 375 F.
• Fry about 2 bars at a time, until brown on each side.
• Drain on paper towels and then place them on a cooling rack.
• Whisk together all of the frosting ingredients.
• Let the doughnuts completely cool and then spread the frosting over each bar.
• Lastly, sprinkle with bacon.
• Serve and enjoy!

MAPLE BARS

Steps:

• For Maple Bars: In saucepan scald milk.
• Add shortening, sugar, salt and cinnamon.
• Dissolve and let cool to lukewarm.
• In large bowl dissolve 2 packages of yeast in water.
• Add beaten eggs and stir.
• Stir saucepan mix into yeast mixture.
• Gradually add flour.
• Knead.
• Let rise in bowl for an hour.
• Punch down and roll out to 1" thickness.
• Cut into squares and let rise again on lightly greased baking sheets.
• Bake at 425°F for 7-8 minutes or until light golden brown. Watch carefully.
• For Icing: In saucepan mix butter, brown sugar and milk.
• Bring to boil and simmer 3 minutes.
• Remove from heat and cool for 15 minutes.
• Add mapleine and then powdered sugar and blend well.
• Add more powdered sugar if needed.
• Spread on maple bars and enjoy.

MAPLE AND BACON BARS

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Beat in eggs, milk and vanilla. Combine flour, oats, baking powder and salt; gradually add to creamed mixture. Fold in bacon and pecans. , Spread into a greased 9-in. square baking pan. Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool on a wire rack. For glaze, in a small bowl, mix confectioners' sugar, syrup and if desired, maple flavoring. Drizzle over bars; let stand until set.

MAPLE-BACON RICE KRISPIES TREATS

Steps:

• In a microwave or in a large saucepan over low heat, melt marshmallows, oil and flavoring; stir until smooth. Remove from heat; stir in cereal and half bacon. Press mixture into a lightly-greased 13x9-in. baking pan using wax paper or a lightly-greased spatula. Sprinkle with remaining bacon; press lightly into treats. Cool to room temperature. Cut into bars.

MARSHMALLOW MAPLE BACON POPCORN BALLS

Steps:

• Toss popcorn, cranberries, and pecans in large heatproof bowl; sprinkle with salt.
• Melt butter in large microwave-safe bowl on high for about 40 seconds. Stir in marshmallows; microwave on high for 1 minute and 15 seconds, stopping once halfway through to stir. Stir until mixture is melted and smooth.
• Pour marshmallow mixture over popcorn mixture, folding with rubber spatula until well-combined. Let cool enough to handle.
• Oil hands; form mixture into 15 evenly-sized balls, pressing firmly.

MAPLE TOFFEE BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat butter and vegetable shortening with brown sugar, egg, vanilla extract, and maple extract until smooth; stir in flour and salt. Lightly press the dough into a 10x15-inch baking dish.
• Bake until the crust is set and lightly browned, about 15 minutes.
• Melt chocolate chips in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Remove crust from oven and spread melted chocolate in a layer on top. Sprinkle with walnuts. Cut bars while still warm; let chocolate set, about 1 hour, before serving.

BACON OATMEAL BREAKFAST COOKIES WITH MAPLE GLAZE

Steps:

• Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. When cool, chop the bacon, and set aside.
• Beat the butter, white sugar, and brown sugar together in a large mixing bowl until fluffy with an electric mixer on medium speed, then mix in egg, and vanilla extract until thoroughly combined. Whisk the flour, baking soda, salt, and cinnamon together in a bowl, and stir the flour mixture into the butter mixture. Gradually stir in the oats and bacon, about 1/3 cup of oats at a time, and cover the dough. Refrigerate at least 1 hour.
• Preheat oven to 375 degrees F (190 degrees C). Thoroughly grease baking sheets.
• Scoop about 1/3 cup of dough per cookie, roll into balls, and place the balls at least 3 inches apart on the greased baking sheets. Use a fork dipped in water to flatten the balls slightly.
• Bake in the preheated oven until the cookies are golden brown with slightly browner edges, 10 to 12 minutes. Allow to cool on baking sheets 3 to 5 minutes before removing to finish cooling on racks.
• To make glaze, whisk confectioners' sugar, water, and maple syrup together in a bowl until smooth. Let the glaze stand about 5 minutes to slightly thicken; drizzle onto the tops of the cookies. Allow glazed cookies to stand about 20 minutes to set up before storing.