MAPLE BACON CUPCAKES
This tastes like the Maple bacon doughnut at Voodoo doughnut in Portland Oregan.. it is the ultimate combination of salty and sweet
Provided by GingerlyJ
Categories Dessert
Time 33m
Yield 6 cupcakes, 6 serving(s)
Number Of Ingredients 11
Steps:
- 1) Cook some bacon in a fry pan (about 6 thick strips). Reserve the drippings and place in the fridge to solidify. Mince 1/4 a cup of the bacon. The chef should eat whatever is left to assure that the bacon is tasty.
- 2) Beat the crud out of the butter and solidified bacon fat 'till light and creamy. Add the brown sugar and maple syrup and beat well until combined.
- 3) Add the egg and beat until incorporated.
- 4) Sift the flour, salt, baking soda and powder together.
- 5) Add some of the flour and mix, then some of the milk, then continue to alternate the dry and wet ingredients, ending with the dry. Mix until just combined. Fold in the bacon. Taste and add more maple syrup, flour, or milk if needed for desired taste. Keep in mind the maple frosting is very sweet, and to add in very small increments for alterations as maple syrup in large amounts can break a cake batter.
- 6) Scoop into cupcake papers and bake at 350 F for 18-22 minutes or until a toothpick comes out clean. Be sure to rotate the pan after the first 15 minutes for even baking.
- Maple Syrup frosting.
- What You'll Need --
- 4 tablespoons of butter.
- 2 tablespoons of maple syrup.
- 1 cup of powdered sugar.
- turbinado sugar (optional, but recommended).
- coarse grain sea salt (optional, but recommended).
- What You'll Do --
- Combine the syrup and butter until combined. Add the sugar, a bit at a time, and whip at high speeds until combined. Pipe or spread onto cupcakes. Sprinkle on sea salt and turbinado sugar for decoration and a lot of added flavor.
MAPLE BACON BUTTER
This maple bacon compound butter will elevate your breakfast. It's sweet, smoky, and absolutely delicious. Try this on a warm biscuit or on top of pancakes and french toast.
Provided by Kitchen Crew
Categories Spreads
Time 10m
Number Of Ingredients 4
Steps:
- 1. Crumble or chop crisp bacon.
- 2. In a medium bowl, add the butter, maple syrup, crumbled bacon, and sea salt. Mix with a spoon.
- 3. On a piece of parchment paper, form the butter into a log shape.
- 4. Roll up the parchment paper to help shape the log.
- 5. Cut off the excess parchment paper and place butter in a resealable bag.
- 6. Refrigerate for at least 2 hours before serving.
MAPLE BACON SHORTBREAD COOKIES
I loved this maple bacon cookies so much I begged the bakery for the recipe.
Time 32m
Number Of Ingredients 6
Steps:
- Maple Bacon1. In a frying pan over medium heat, cook 8 pieces of bacon until medium-well done (not crispy) and drain on paper towels.2. Chop bacon finely and add back to frying pan over medium heat. Continue to cook and stir the bacon until crispy.3. Turn the heat to low and add slowly 1/4 cup of pure maple syrup. Stir constantly and continue cooking another 5 to 10 minutes until nice and crispy.4. Transfer onto paper towel to cool.Shortbread Base 1. Preheat oven to 325F2. In a mixer, cream together butter, icing sugar and vanilla until light and fluffy.3. On low speed gradually add the flour until blended thoroughly.4. Knead cooled maple bacon into cookie dough.5. Scoop the desired size on parchment lined cookie sheets, flatten slightly.6. Bake at 325 F until lightly browned on the edges, 12-15 minutes depending on how large and thick the cookies are.
Nutrition Facts : Calories 263 calories, Carbohydrate 23 grams carbohydrates, Cholesterol 46 milligrams cholesterol, Fat 17 grams fat, Fiber 1 grams fiber, Protein 4 grams protein, SaturatedFat 10 grams saturated fat, ServingSize 1, Sodium 89 milligrams sodium, Sugar 9 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
BACON-BOURBON BUTTER
Make and share this Bacon-Bourbon Butter recipe from Food.com.
Provided by Chef GreanEyes
Categories Pork
Time 26m
Yield 1/2 cup, 1-20 serving(s)
Number Of Ingredients 6
Steps:
- Cook bacon in small skillet over med heat, stirring occasionally, until fat is rendered and bacon is crisp, about 6 minutes.
- Transfer bacon to aper towels to drain grease, reserve 1tsp of the bacon drippings from pan.
- Put reserved bacon and drippings in small bowl, along with butter, bourbon, maple wyrup, and sugar.
- Season with salt.
- Using a fork, vigorously whisk until well combined.
- Transfer butter mixture to a sheet of parchment paper, wax paper, or plastic wrap, placing on edge closest to you.
- Fold paper over and roll into a cylinder, twisting the ends; wrap airtight in foil.
- Chill until solid. Butter will keep refrigerated for up to 2 weeks or frozen up to 3 months.
Nutrition Facts : Calories 967.6, Fat 95.4, SaturatedFat 59.4, Cholesterol 252.8, Sodium 201.1, Carbohydrate 18.1, Sugar 16.6, Protein 3.9
BACON AND PECAN BUTTER TARTS
Buttery tarts with crispy all butter pastry shells filled with a sweet maple custard, pecans and bacon.
Time 1h
Yield 12
Number Of Ingredients 9
Steps:
- Roll the pastry out to 1/8 inch thick and cut out 12 4-5 inch circles, pressing them into the holes in a muffin baking pan (greased or no-stick).
- Chill the muffin pan in the fridge for at least 30 minutes.
- Meanwhile, mix the egg, brown sugar, maple syrup, butter, vanilla extract, salt, pecans and bacon and pour the mixture into the tarts.
- Bake in a preheated 350F/180C oven and bake until set, about 15-25 minutes.
Nutrition Facts : Nutrition Facts Calories 213, Fat 42g (Saturated 5.1g, Trans 0), Cholesterol 32mg, Sodium 270mg, Carbs 23.4g (Fiber 0, Sugars 13.9g), Protein 3.1g Nutrition by
MAPLE AND BACON CORNBREAD
Steps:
- Put 2 teaspoons of vegetable oil and 1 teaspoon of bacon drippings in a heavy 10-inch cast-iron skillet.
- Heat the oven to 425 F. Place the skillet in the oven.
- In a mixing bowl combine the crumbled bacon, cornmeal, flour, salt, baking powder, and soda.
- In another bowl, whisk the remaining 1/4 cup of oil with the buttermilk, 1/4 cup of maple syrup, and 2 large eggs.
- With potholders or oven mitt, carefully remove the hot pan from the oven and place it on a metal rack.
- Combine the dry ingredients and wet ingredients, stirring just until blended.
- Pour the batter into the hot skillet and return to the oven.
- Meanwhile, heat (microwave or stovetop) the 2 tablespoons of maple syrup with the butter until the butter is melted and the mixture is hot and bubbly.
- Bake the cornbread for 15 minutes, remove to the rack, and quickly brush with the maple and butter mixture.
- Return the cornbread to the oven for 5 to 7 minutes longer.
- Let the cornbread cool and then cut into wedges.
Nutrition Facts : Calories 325 kcal, Carbohydrate 39 g, Cholesterol 64 mg, Fiber 2 g, Protein 9 g, SaturatedFat 4 g, Sodium 764 mg, Sugar 11 g, Fat 15 g, ServingSize Makes 8 servings, UnsaturatedFat 0 g
BACON BUTTER TARTS
It might sound strange at first, but this combo of salty bacon and sweet butter tart is a match made in Canuck heaven.
Provided by Food Network Canada
Categories bake,canada day,dessert,Great Canadian Cookbook,pastry,pork,snack
Time 25m
Yield 18 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 375ºF.
- Line 18 medium sized muffin tins with the pastry. Do not prick.
- In bowl, combine butter and brown sugar. Stir in corn syrup, salt and vanilla. Combine until just blended.
- Arrange cooked bacon in the shells.
- Spoon mixture into unbaked tart shells filling each to about 2/3 full.
- Bake for 15 to 18 minutes. Do not allow filling to bubble over.
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- In a stand mixer fitted with the whisk, whip the remaining ½ pound (225 g) butter, scraping down the sides once or twice, until smooth and pale yellow.
- Scrape in the brown butter and the maple syrup. Whip until smooth. Transfer to a small container for serving.
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- In a large bowl, mix together cake mix, melted butter, and 2 eggs until well blended. Spread mixture evenly into bottom of baking dish.
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- Preheat an oven to 350°F. Line a rimmed baking sheet with parchment and set wire rack on the lined baking sheet. Lightly spray the wire rack with non-stick cooking spray. Arrange bacon in a single layer on the wire rack. Brush 1 tablespoon of maple syrup evenly over the slices. Cook the bacon for 10 minutes in the oven, then flip the slices, and brush the other side evenly with 1 tablespoon maple syrup. Continue to cook the bacon until crisp and dark in spots (about 10 – 15 minutes more). Let the bacon cool completely, then chop into small bits.
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- Preheat an oven to 350°F and place a rack in the center of the oven. Scoop 1 tablespoon of cookie dough, and, using your hands, roll into a ball. Place balls on a parchment-lined baking sheet 2 inches apart. Bake for 10 – 12 minutes until the cookies turn lightly golden around the edges. Allow to cool on the baking sheet for 2 minutes before transferring to a wire rack to cool completely.
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