3641. MAPLE BACON CRUNCH ICE CREAM

yields about 1 quart


10 slices bacon
1 (14 ounce) can sweetened condensed milk
1/2 teaspoon maple extract
1/2 cup toffee bits
2 (8 ounce) containers Cool Whip (regular, light, or fat-free) (see note)

Cook the bacon until crisp but not burnt. Drain and cool on paper towels. Crumble. Place the sweetened condensed milk in a large bowl. Stir in the maple extract and toffee bits. Fold in the Cool Whip and the crumbled bacon. Place ice cream mixture in an airtight container. Freeze for at least 4 hours or overnight. Serve with chocolate sauce for an even better flavor!

Note: If you don't want to use Cool Whip, you can substitute fresh whipped cream. Beat 2 cups cold heavy whipping cream until stiff peaks form and add it instead of the Cool Whip before freezing.

bacon recipe source: Dorothy Kern, Crazy for Crust (@crazyforcrust), July 15, 2014

3581. BACON-CHOCOLATE MOUSSE with MAPLE WHISKEY CREME

makes 12+ servings


Mousse:
12 oz. best quality semi sweet chocolate chips 
1/2 cup sugar 
3 eggs 
1 cup hot milk 
1 tablespoon vanilla extract 
4 slices of thick sliced bacon, cooked crisped, drained and cooled 

Maple whiskey creme: 
1 cup of heavy cream 
1/2 cup of powdered sugar 
1/4 cup of pure maple syrup
1 - 1/2 tablespoons whiskey
1 teaspoon maple extract 
1 teaspoon vanilla extract 

Mousse: Combine chocolate, sugar, and eggs in a blender and blend until combined. Add hot milk and vanilla. Blend until smooth. Stir in finely chopped bacon. Pour into demitasse cups, mini martini glasses or ramekins and chill at least 2 hours. (This can also be poured into a prepared graham cracker crust and served like a pie.) Top with a dollop of maple whiskey crème

Maple whiskey creme: With an electric mixer, Whip the crème and sugar until thick. Add syrup, whiskey and extracts and whip to desired thickness. Serve on mousse.


bacon recipe source: tamaralittrell (member), BakeSpace (@bakespace)

3517. ESPRESSO POUND CAKE with MAPLE BACON ICING

1 1/2 cups all purpose flour

1 tablespoons double dutch cocoa powder
1 1/4 teaspoons baking powder
1/4 teaspoons salt
12 tablespoons (1 1/2 sticks) butter, softened
1 1/4 cup granulated sugar
3 large eggs
2 teaspoons vanilla extract
1/4 cup strong espresso, cooled

for the maple bacon icing:
1/2 teaspoon whole milk
3 tablespoons pure maple syrup
1/4 teaspoon maple extract
1 1/2 cups powdered sugar
8 strips center cut bacon, cooked and crumbled

Preheat oven to 350°F. Butter a 9 x 5 loaf pan. Line the bottom of the pan with parchment paper and butter the parchment paper as well. Set aside.

In a medium bowl, whisk together flour, cocoa powder, baking powder and salt. Set aside.

In stand mixer, beat together butter and sugar until light and fluffy, about 2 minutes. Add eggs one at a time, throughly mixing each time. Add vanilla extract and mix until combined.

Add half flour mixture and half espresso. Mix. Add remaining flour mixture and espresso and mix until smooth and no large lumps remain.

Transfer batter to prepared baking loaf pan. Bake for 55-65 minutes, or until toothpick inserted in the center comes out clean. Let sit until cool, at least 45 minutes and then remove from pan.

Then, in a small bowl whisk together milk, pure maple syrup, and maple extract. Add powdered sugar, whisking until smooth. Slowly pour on top of the cooled poundcake and sprinkle with crumbled bacon. Serve immediately.


bacon recipe source: Jessica Segarra, The Novice Chef (@TheNoviceChef), July 18, 2012

3159. BACON and BROWN SUGAR STUFFED FRENCH TOAST

1/2 – 1 lb. bacon
4 oz. cream cheese, softened
3/4 cup brown sugar
1 tablespoon maple syrup (or 1 teaspoon maple extract)
12 slices bread
4 eggs
1/3 cup milk
2 tablespoons butter

Cut bacon in half and place individual slices on a baking sheet. Bake at 400 degrees for about 10-15 minutes, until desired crispiness. Drain on paper towels. Meanwhile, combine softened cream cheese, brown sugar and maple syrup in a mixing bowl. Beat until combined and fluffy, about 3 minutes with an electric mixer or about 5 minutes by hand. Refrigerate both bacon and the cream cheese mixture until using. Spread the cream cheese-brown sugar mixture onto one side of each slice of bread. Add 3-5 slices of bacon on top of half the bread slices. Cover with the remaining slices to make sandwiches. Whisk together the eggs and milk in a shallow dish. Melt butter on a large skillet or griddle over medium-high heat. Dip both sides of each sandwich into the egg mixture. Cook about 3-5 minutes per side, until golden brown and toasty.


bacon recipe courtesy of: Kate Miller, Cooking During Stolen Moments, January 16, 2011

3087. PEANUT BUTTER BACON FUDGE

12 strips maple-smoked bacon, with 2 strips reserved for garnish
1 1/2 cups chocolate chips
1/2 cup peanut butter chips
1 can sweetened condensed milk
4 tablespoons unsalted butter
1/2 teaspoon maple extract

Coat an 8-inch-square pan with cooking spray. In a large skillet over medium heat, cook bacon, turning several times, until browned and done, 6 to 8 minutes. Transfer to a paper towel-lined plate to drain. Chop finely. Reserve 2 of the chopped slices for garnish. Combine all ingredients except bacon in a medium saucepan over medium-low heat. Stir continuously until chips and butter are melted, and mixture is thick and smooth. 4.)Remove from heat. Stir in bacon. Pour into prepared pan. Sprinkle the reserved chopped bacon on top and lightly press with your fingertips. Cover with aluminum foil and chill in the refrigerator until firm, at least 4 hours, or preferably overnight. Slice into 7 equal rows to create 49 squares. It’s a good idea to use a ruler to ensure equal-sized pieces. Serve at about room temperature.


bacon recipe courtesy of: Bacon Dessert Recipes

3078. CANDIED MAPLE BACON DONUT

yields twelve donuts


Donut:

2 tablespoons water, warmed
1.25 oz envelope fast-rise yeast
3/4 cup whole milk, warmed
1/4 cup granulated sugar
1/2 teaspoon salt
1 large egg
3 tablespoons shortening or lard
2 1/2 cups all-purpose flour
vegetable oil or peanut oil, for frying

Maple Glaze:
1 1/2 tablespoons whole milk (possibly more)
2 tablespoons pure maple syrup
1/2 teaspoon maple extract
2 cups powdered sugar

Candied Bacon:
1 lb center cut bacon
2/3 cup brown sugar
2 teaspoons freshly cracked black pepper
1 teaspoon kosher salt

Donut: In the bowl of your stand mixer with the paddle attachment (or a large bowl if you are going to kneed the dough by hand), whisk together yeast and warm water and let stand for 5 minutes.

Add milk, sugar, salt, egg, shortening, and 1 cup of flour. Mix on medium low for 2 minutes, then switch to the dough hook. Slowly add the remaining 1 1/2 cups flour a half a cup at a time. Once you have added all the flour, knead on medium for 2-3 minutes, until dough no longer sticks to the bowl. Turn up the speed to medium high and continue to knead dough for 3-4 minutes, until dough is smooth.

Transfer dough to a greased bowl and cover with a slightly damp tea towel. Place bowl in a warm area (or a preheated oven to 200 degrees and then turned off) for about one hour. Dough is ready when it has doubled in size.

Transfer raised dough onto a lightly floured surface and carefully roll out till it is 1 inch thick. Cut out doughnuts with a floured 4 inch biscuit cutter and then cut out the center of each donut with a floured 1-2 inch biscuit cutter.

Place donuts and donut holes on a lightly floured cookie sheet and cover again with a slightly damp tea towel. Place in a warm area (or a preheated oven to 200 degrees and then turned off) for about one hour. Dough is ready when it has doubled in size.

Heat oil in a large, deep skillet or deep fryer to 350 degrees.

Once oil is hot, working with 4-6 donuts at a time, carefully drop donuts into oil. Fry for 1 to 2 minutes, or until golden brown and flip and fry the other side.

Remove and drain on a paper towel (or newspaper) lined plate. Continue this process until each donut has been fried.

Maple Glaze: Place wax paper under a wire rack to collect any drippings for an easy clean up. Then, in a small bowl whisk together milk, maple syrup and maple extract. Add powdered sugar, whisking until smooth. If icing is to stiff, add a teaspoon of milk at a time until desired consistency is reached.

While the donuts are still warm, dip the tops of each donut and donut hole into the icing and transfer to a wire rack and let set for 5 minutes. Save any remaining frosting to drizzle on top of the completed donut.

Candied Bacon: Preheat the oven to 375°F. Line a large cookie sheet with aluminum foil, and position a cooling rack on top of pan. Lightly spray the rack with non-stick spray (or grease with oil).

Combine the brown sugar, black pepper and salt in a shallow plate/dish. Press each side of each slice of bacon firmly into the spiced sugar to coat well.

Arrange the slices of bacon on top of the rack in a single layer. If there is any sugar remaining in the dish, sprinkle it on top of the bacon slices evenly.

Bake until the bacon is crisp and the sugar is bubbly, about 20 minutes. Let cool for 5 minutes and then cut each strip in half.

Arrange candied bacon on top of donuts and drizzle the top with any remaining maple glaze. Serve immediately!


bacon recipe courtesy of: Jessica Segarra, The Novice Chef, June 26, 2013