3938. BACON CHEDDAR PUFFS

1 cup milk
1/4 cup butter
1 cup all-purpose flour
4 large eggs
1 cup (4 oz.) shredded sharp cheddar cheese
8 slices bacon, cooked crisp, crumbled
1/2 tsp. onion salt or powder
1/4 tsp. garlic salt
1/4 tsp. freshly ground black pepper

Combine milk and butter in medium saucepan. Heat over medium heat until butter is melted and mixture is simmering. Add flour all at once; continue to cook, stirring vigorously with a wooden spoon, until mixture forms a ball. Remove from heat.

Beat in 1 egg until mixture is smooth. Repeat with remaining eggs, adding just 1 egg at a time, beating until thoroughly combined. Stir in remaining ingredients.

Drop heaping teaspoons of mixture onto greased baking sheet. Bake in preheated 350°F oven 25 minutes or until puffed and golden brown. Serve warm or at room temperature. 


bacon recipe courtesy of: Sargento Cheese, Sargento Foods Inc., One Persnickety Place, Plymouth, Wisconsin 53073

2729. JARLSBERG BACON PUFFS

3/4 cup flour
3/4 teaspoon baking powder
3/4 cup buttermilk
1 egg
1/2 cup grated Jarlsberg cheese
2 green onions, chopped (white and green parts)
1/4 cup cooked, crumbled bacon
ground black pepper

Preheat oven to 375 degrees. Spray a 24-cup mini-muffin tin with cooking spray.

Whisk together the flour and baking powder in a large bowl. In a mixing cup, blend the buttermilk and the egg, then add them to the flour mixture and stir just until blended. Add the grated Jarlsberg, green onions, bacon, and pepper to taste.  Rachel suggests letting the mixture rest 15 minutes, but I was way too impatient for that. Your call.

Divide the batter among the mini-muffin cups. Bake until puffed and golden brown, about 20 minutes. Serve immediately.


bacon recipe courtesy of: Erika Penzer Kerekes, In Erika's Kitchen, November 19, 2010