MAPLE BACON CHEESECAKE
Provided by Stacey Poon-Kinney, Food Network Star Season 9 Finalist
Categories dessert
Time 1h45m
Yield 1 large or 6 mini cheesecakes
Number Of Ingredients 21
Steps:
- Preheat the oven to 350 degrees F.
- For the crust: In a food processor, pulse the wafers, pecans, sugar and cinnamon until they reach a consistency that can be pressed. Work the butter into the mix until crumbly. Press uniformly into 1 large or 6 mini springform pans. Bake for 5 minutes.
- For the filling: In a stand mixer or with a hand mixer, mix the cream cheese and sugar until light and fluffy. Add the sour cream and mix well. Add the eggs and yolks one at a time; mix well and scrape down the sides before adding the next egg. Add the maple syrup and extract. Pour into the pan with the baked crust, stopping 1/2 inch from the top of the crust. Bake for 12 minutes (if using mini pans) or 27 minutes (if using a large pan). After 5 or 10 minutes (depending on the size of pan), put the pieces of bacon into the cheesecake.
- For the topping: Mix the sour cream, sugar, maple syrup, vanilla and bacon fat in a bowl. Carefully pour spoonfuls of the topping on the cheesecake from the outside edges to the middle of the top. Be careful to not overfill the pan. Bake for an additional 5 minutes. Carefully remove from the oven and cool in the refrigerator until set.
- For the candied bacon garnish: Cook the bacon until crispy and place on a rack. Mix the maple syrup with the extract and pepper and paint the mixture with a pastry brush on both sides of the bacon. Broil the bacon for 1 minute on each side. Crack more pepper over the bacon and cool until set. Garnish the cheesecake with the candied bacon.
BACON-AND-APPLE QUICHE WITH FLAKY PIE CRUST
Provided by Mark Bittman
Categories breakfast, brunch, project, main course, side dish
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Heat the oven to 425 and set the rack in the middle. Combine the flour and salt in a food processor and pulse once or twice. Add the butter and process until the mixture looks like cornmeal. Put the mixture in a bowl and add the ice water; mix with your hands until you can form the dough into a ball, adding another tablespoon of ice water if necessary. Wrap the ball in plastic and freeze for 10 minutes (or refrigerate for at least 30 minutes, or up to a couple days).
- Sprinkle a countertop with flour and put the dough on it, sprinkling more flour on top. Use a rolling pin to roll with light pressure from the center out. If the dough is hard, let it rest for a few minutes; if it's sticky, add a little flour. Roll, adding flour and rotating and turning the dough as needed; use ragged edges of dough to repair any tears, adding a drop of water when you press a patch in place.
- When the diameter of the dough is about 2 inches greater than that of a 9-inch tart pan, drape the dough over the rolling pin and transfer it into the pie plate. Press the dough firmly into the plate, all over. Once the dough is in place, trim as necessary; freeze for 10 minutes or refrigerate for 30 or so.
- Prick the pie crust with a fork all over, then bake it for 10 to 12 minutes, or until beginning to brown; remove and turn the oven down to 375. Meanwhile, fry the bacon in a large, deep skillet over medium heat, then remove from pan with a slotted spoon; cool and chop.
- Pour out all but one tablespoon of bacon fat and use the same pan to fry the apples. Add salt, pepper and rosemary. Turn the heat up to medium-high and cook, stirring frequently, until the apple is soft and lightly browned, at least 15 minutes. Adjust the heat so it doesn't brown too much or crisp up. Turn off the heat and spread apples onto the crust; then sprinkle with bacon and cheese.
- In a mixing bowl, whisk together the eggs and cream. Put the semicooked shell on a baking sheet and pour in the egg mixture. Bake for 30 to 40 minutes, or until almost firm (it should still jiggle just a little in the middle) and lightly browned on top; reduce the oven heat if the shell's edges are darkening too quickly. Cook on a rack; serve warm.
Nutrition Facts : @context http, Calories 489, UnsaturatedFat 17 grams, Carbohydrate 23 grams, Fat 40 grams, Fiber 2 grams, Protein 11 grams, SaturatedFat 20 grams, Sodium 438 milligrams, Sugar 7 grams, TransFat 0 grams
MAPLE BACON UPSIDE DOWN CAKE
Maple and bacon come together in this upside-down cake that's made using Betty Crocker™ Super Moist™ cake mix - a distinctive dessert.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h15m
Yield 15
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. In 12-inch skillet, cook bacon until crisp; drain on paper towels. Tear bacon into pieces; set aside. Reserve 2 tablespoons drippings in skillet. Meanwhile, in 13x9-inch pan, melt butter in oven.
- Cook pecans in reserved bacon drippings over medium heat, stirring occasionally, until light brown. Add brown sugar, maple syrup and vanilla to pecans, stirring until sugar is dissolved. Pour mixture over butter in pan.
- In large bowl, beat cake mix, sour cream, milk, oil and eggs with electric mixer on low speed until moistened. Beat 2 minutes on medium speed; stir in almond extract. Pour batter over pecan mixture in pan.
- Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; run knife around sides of pan to loosen cake. Place heatproof serving plate upside down on pan; turn plate and pan over. Let pan remain over cake 1 minute so pecan mixture can drizzle over cake. Remove pan; sprinkle cake with bacon. Serve warm.
Nutrition Facts : Calories 330, Carbohydrate 47 g, Fat 5 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 400 mg
MAPLE-BACON BISCUITS
The biscuits are fluffy and have both cooked bacon crumbles and a hint of maple syrup. I recommend using nonstick baking sheet.
Provided by thedailygourmet
Categories Bread Quick Bread Recipes Biscuits
Time 30m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper or use a nonstick baking sheet.
- Combine flour, sugar, baking powder, cream of tartar, and salt in a large bowl. Use a pastry cutter to cut cold butter into flour mixture, until you see small, pea-sized pieces of butter throughout the dough. Add milk, 2 tablespoons maple syrup, and egg and mix just until the ingredients are combined; do not overmix. Dough will be sticky with visible pieces of butter.
- Turn dough out onto generously floured surface and sprinkle bacon pieces on top. Gently knead dough 10 to 15 times to incorporate bacon, sprinkling with additional flour if the dough is super sticky.
- Pat the dough out to a 3/4- to 1-inch thickness and cut with a biscuit cutter or glass. Transfer biscuits to the prepared baking sheet.
- Bake in the preheated oven until golden brown on top, 10 to 15 minutes. Brush the tops with melted butter and remaining maple syrup for extra depth.
Nutrition Facts : Calories 319.8 calories, Carbohydrate 33 g, Cholesterol 61 mg, Fat 17.7 g, Fiber 0.8 g, Protein 7.3 g, SaturatedFat 10 g, Sodium 543.5 mg, Sugar 8.2 g
PATE BRISEE FOR MAPLE-BACON QUICHE
Makes enough for one 10-inch quiche, like our Maple-Bacon Quiche.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Number Of Ingredients 5
Steps:
- Pulse flour, salt, and sugar in a food processor to combine. Add butter, and pulse until mixture resembles coarse meal, about 10 seconds. With machine running, add ice water in a slow, steady stream until dough just holds together (no longer than 30 seconds).
- Shape dough into a disk, and wrap in plastic. Refrigerate for at least 1 hour (or up to 2 days). Dough can be frozen for up to 1 month; thaw overnight in the refrigerator before using.
BACON QUICHE
Enjoy the traditional flavor of a bacon quiche without the effort by preparing this quick version from Helen Hoppes of Wabash, Indiana. Using baking mix means there's no need to fuss over a pastry crust.
Provided by Taste of Home
Time 40m
Yield 6-8 servings.
Number Of Ingredients 7
Steps:
- In a blender, combine the eggs, milk and butter. Add biscuit mix and pepper; cover and process for 15 seconds. Pour into a greased 9-in. pie plate. Top with bacon and cheese., Bake at 350° for 30-35 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.
Nutrition Facts :
BACON AND SCALLION QUICHE
This easy recipe makes enough for one quiche baked in a nine-inch springform pan, or two quiches baked in eight- or nine-inch pie plates. It's a classic main dish that's light enough for lunch or brunch.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 6h
Number Of Ingredients 12
Steps:
- Crust: Pulse flour and salt in a food processor until combined. Add butter and pulse until mixture resembles coarse meal. Whisk together egg and yolk with ice water. Add to flour mixture and pulse until moist crumbs start to form (no longer). Transfer mixture to a piece of plastic wrap and, using wrap and your hands, form into a disk (or 2 disks, if making 2 quiches in pie plates). Refrigerate at least 30 minutes and up to 4 hours.
- Let sit at room temperature until pliable, then roll out dough on a lightly floured surface to a 14-inch round. Fit into a 9-inch springform pan, folding and pressing sides to an even thickness. (Or roll out 2 disks to 11-inch rounds and fit into 8- or 9-inch pie plates.)
- Trim edge of dough flush with top of springform pan. (If using pie plates, fold edges of dough under; crimp as desired.) Wrap in plastic; freeze at least 30 minutes and up to 3 days. Preheat oven to 400 degrees.
- Line crust with parchment; fill with dried beans or pie weights. Bake, with a baking sheet on rack below, 20 minutes; remove paper and beans. Bake until golden, 12 to 15 minutes (8 to 10 minutes, for pie plates). Let cool.
- Reduce oven to 375 degrees. Whisk eggs until smooth, then whisk in remaining ingredients until well combined.
- Pour custard mixture into cooled crust, stopping just short of top (if making in 2 pie plates, divide evenly between crusts). You may not need to use all of custard; be careful not to overfill.
- Top with scallions and bacon. Bake 10 minutes at 375 degrees, then about 1 hour at 325 degrees. Let cool about 1 hour before serving.
ORE-IDA MAPLE-BACON QUICHE
Discover another delicious dish where ORE-IDA Potatoes are the star: maple-bacon quiche. ORE-IDA Maple-Bacon Quiche is a sweet and savory morning option your family will love.
Provided by My Food and Family
Categories Dairy
Time 55m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Heat oven to 375ºF.
- Line 9-inch pie plate with pie crust; seal and flute edge.
- Mix eggs, milk, sour cream and pepper in large bowl until blended. Add remaining ingredients; mix well. Pour into crust.
- Bake 40 to 45 min. or until knife inserted in center comes out clean.
Nutrition Facts : Calories 390, Fat 25 g, SaturatedFat 12 g, TransFat 0 g, Cholesterol 140 mg, Sodium 490 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 15 g
MAPLE-BACON RICE KRISPIES TREATS
Sweet with a touch of smoky flavor, these maple-bacon Rice Krispies Treats will make you fall in love with this classic flavor combo even more. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 2 dozen.
Number Of Ingredients 5
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.
Nutrition Facts : Calories 96 calories, Fat 3g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 102mg sodium, Carbohydrate 16g carbohydrate (8g sugars, Fiber 0 fiber), Protein 2g protein.
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- To make a full-size quiche (10-inch): On a lightly floured surface, roll pate brisee to ¼-inch thick. Cut out a 14-inch round. (If you have dough leftover, wrap it tightly in plastic wrap and freeze for up to 2 months.) Press dough into bottom and up sides of a 10-inch springform pan, then fold sides of dough down to create a 2-inch-high border. Prick bottom several times with a fork. Freeze 30 minutes. Line dough with parchment cut to fit, and cover bottom with pie weights or dried beans. Keep dough chilled while the oven preheats.
- To make mini quiche (yields 18-24): Lightly grease two 12-well or one 24-well mini muffin pans. Pinch off pieces of dough and roll into approximately 1 ½-inch balls. Place one piece of dough in each well of the muffin pan. With a tart stamper or the blunt end of a wooden spoon that is dusted with flour, lightly press the dough into the wells, working the dough up the sides of the wells so that they form little dough cups.
- Preheat oven to 425° F. [For the full-size quiche] Bake until edges are just firm, about 20 minutes. Remove weights and parchment, return to oven, and bake until lightly golden, about 20 minutes more. Let cool completely on a wire rack. [For the mini quiche] Bake until the edges are just firm and the dough has puffed up, about 12-15 minutes. Remove the pan(s) from the oven and with the tart stamper or wooden spoon, lightly push down the puffed-up down to form dough cups again. Continue baking for another 5-7 minutes. Let cool completely on a wire rack.
- Reduce oven to 375° F. Place bacon in a single layer in a large skillet. Cook over medium heat, flipping once, until crisp, about 10 minutes. Drain on paper towels, and let cool slightly. Break into small pieces. Pour off drippings, reserving 1 tablespoon in skillet.
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