3951. BACON CHOCOLATE MORNING CUPCAKES

Makes: 18


2 cups flour

1¼ cups brown sugar
2 tsp. instant espresso powder (on the coffee aisle)
1½ tsp. baking powder
3/4 tsp. baking soda
1/4 tsp. salt
2/3 cup milk
1/2 cup butter, softened
1 very ripe medium banana mashed
1 egg
3/4 cup miniature chocolate chips
1/3 cup cooked bacon crumbled
Bacon Oat Crumble (optional topping; recipe below)
1/2 cup chocolate chips melted

Preheat oven to 350°F and line 18 muffin cups with paper liners.

Stir together flour, brown sugar, espresso powder, baking powder, baking soda and salt in a large bowl with an electric mixer. (Don’t worry if there are a few lumps of sugar.)

Add milk, butter and banana; beat for about 1 minute on medium-low speed. Add egg and beat for 1½ minutes more on medium-high speed. Stir in chocolate chips and bacon.

Pour batter into prepared muffin cups and sprinkle with Bacon Oat Crumble, if you like. Bake for about 20 minutes or until a toothpick inserted into the center comes out clean. Cool slightly before drizzling with melted chocolate.

Bacon Oat Crumble: Using your fingertips, mix 1 cup oats, 1/3 cup brown sugar, 1/4 cup crumbled cooked bacon, 2 tbsp. softened butter and 1 tsp. instant espresso powder in a medium bowl until crumbly. Sprinkle over cupcake tops before baking.

bacon recipe source: Raley's Supermarkets (@raleys), 500 West Capitol Ave., West Sacramento, CA 95605

3944. SAVORY CHEDDAR OATMEAL with BACON, GARLICKY GREENS and EGGS

Yield: 4 servings


For the Oatmeal:
1 cup water
1 cup milk
1 cup old-fashioned oats
1½ cups shredded sharp cheddar cheese
Salt and pepper, to taste

For the Greens:
4 slices bacon, chopped
3 garlic cloves, finely minced, grated, or pressed
2 bunches Swiss chard, ribs removed and leaves roughly chopped
Pinch of red pepper flakes
Drizzle of toasted sesame oil
Salt and pepper, to taste

Optional Toppings:
Eggs, fried or poached to desired doneness
Scallions, chopped
Toasted sesame seeds
Drizzle of toasted sesame oil
Hot sauce

For the Oatmeal: In a medium saucepan, bring the water and milk to a boil. Season with a pinch of salt and then add in the oats. Cook for about 5 minutes, stirring occasionally, or until the oats are cooked and the mixture is creamy.

Stir in the shredded cheese and season with pepper. Keep warm until ready to serve.

For the Greens: In a large skillet, crisp the bacon until rendered. Remove from the pan with a slotted spoon and set aside for garnish.

Remove the pan from the heat for a few minutes and then add in the garlic. Return the pan to medium-low heat, so as not to burn the garlic. Cook garlic for about a minute, stirring constantly.
Add in the greens and red pepper flakes, tossing them evenly in the garlic and oil. Cook for about 5 minutes, stirring frequently, or until the greens are softened and wilted but still have texture.

Season, to taste, with a drizzle of toasted sesame oil, salt, and pepper. Keep warm until ready to serve.

To Serve: Spoon oatmeal into serving bowls and top with the greens, reserved crispy bacon, and other desired toppings. I like a runny egg, scallions, hot sauce, another drizzle of sesame oil, and some toasted sesame seeds for crunch. Serve immediately.


bacon recipe source: Molly, Yes to Yolks (@mollycreilly), March 18, 2016

3833. MCINTOSH MAPLE CRUMBLE with CANDIED BACON

YIELD: 6 to 8 Servings


Candied Bacon
16 Applewood smoked bacon strips
1/2 cup raw cane sugar, to coat
Smoke cayenne pepper, for sprinkling
 
Maple-Apple Filling
6 McIntosh apples, peeled, cored and cubed
1/4 cup maple liqueur or real maple syrup
1/2 vanilla bean, sliced lengthwise and seeds scraped
Pinch nutmeg

Crumble
1 cup all-purpose flour
1 cup rolled oats
1/2 cup walnuts, crushed
1/2 cup brown sugar
Pinch sea salt
1/3 cup cold unsalted butter, cut into small pieces

To make the bacon: Preheat the oven to 400 degrees F. Line a baking sheet with some parchment paper, set aside.



Lay the bacon strips on a wire rack and coat evenly with raw sugar. Lightly press the sugar into the bacon, sprinkle them with smoked cayenne pepper and transfer them onto the lined baking sheet in a single layer. Bake for about 12 minutes or until deep red and caramelized. Check on the bacon frequently, cooking time may vary depending on the thickness of the bacon. Use tongs to remove the candied bacon from the baking sheet and transfer the slices onto a wire rack. Cool completely.

To make the filling: In a baking dish, combine the apples, maple liqueur, vanilla bean seeds, and nutmeg. Mix ingredients together to combine.

To make the crumble: Reduce the oven temperature to 375 degrees F. In a big bowl, add the flour, rolled oats, crushed walnuts, brown sugar, and sea salt. Mix these ingredients together and then cut in the cold butter pieces, using a pastry cutter. Evenly distribute the crumble over the apple mixture and bake for 40 minutes or until the topping is golden brown and the filling is bubbling.

Place the crumble in bowls and top each bowl with 2 slices of candied bacon. Serve with a shot of cinnamon schnapps. Or not.


bacon recipe source: Nadia G, "Makeup Meal," Nadia G's Bitchin' Kitchen, Cooking Channel TV

3787. MAPLE BACON BLUEBERRY PORRIDGE

40g oats

250ml milk 

1 rasher of bacon

30 ml maple syrup

2 tsp cinnamon

1 egg

blueberry compote (in recipe below)

Heat a frying pan, once very hot add your bacon and cook until crispy, remove from pan and dice your bacon until  it resembles large crumbs. Return to pan for another 20 seconds to ensure it is completely crispy (this adds a nice crunch to your porridge!). Once you are happy with your bacon place on a piece of kitchen roll and leave to one side.

Make your blueberry compote, this can be made in advance and left in the fridge for a day or two, until you need it. To make the compote, simply place your blueberries in a pan with a tiny splash of water and simmer on a low heat until you reach a jam like consistency. This can be served either hot or cold on your porridge.

Place the oats in your pan along with the milk, simmer on a low heat, stirring continuously, add extra milk until you reach your desired consistency. Once you are happy with the consistency of your porridge it is time to add the egg. Break this straight into your porridge pan and mix in over a low heat, the addition of the egg gives a real creamy custard like effect to the dish, and adds a little richness! Then add your seasoning, your cinnamon and maple syrup, add a little more of either if you fancy it a little sweeter.

To plate this dish, simply pour your porridge into a bowl, top with your blueberry compote and scatter your extra crispy bacon on top, drizzle a tiny bit of maple syrup and a light dusting of cinnamon and you are good to go!

bacon recipe source: Rude Health, September 15, 2015; created by Anna of Lunch Box London for the Rude Health London Porridge Championships

3654. SAVORY BACON GRANOLA

1 1/4 cup of rolled oats
4 slices of thick cut bacon
1/2 cup of flax seeds
1/2 cup of sunflower seeds (unsalted)
1/2 cup of sliced almonds
1/2 cup of dried apples, diced
1/2 teaspoon of sea salt
1 egg white
1/4 cup of vegetable oil
3 tablespoons of maple syrup

Preheat oven at 325 degrees F. Cut bacon into small cubes and cook in a pan over medium high heat until fat renders and just begins to tan around the edges. Remove bacon from pan and drain on paper towels. Combine oats, sunflower seeds, flax seeds, almonds, dried apple, bacon, and salt in a large bowl and toss to combine. Whisk an egg white in a small bowl until frothy. Add maple syrup and oil to the bowl of the oat mixture and add egg white. Toss to coat. Pour in even layer on baking sheet lined with parchment and bake for 25 minutes until lightly browned. Cool completely and store in an air tight container.


bacon recipe source: Karen, Honestly YUM (@HonestlyYUM), August 6, 2014

3543. GLUTEN-FREE SAVORY PORRIDGE with BACON, CHEDDAR, FRESH TOMATOES and CHIVES

serves four


8 slices bacon
1/2 cup whole milk

1/4 cup water

1 1/2 cups chicken stock

1/2 cup gluten-free steel-cut oats

1/2 cup shredded sharp cheddar cheese

1/4 cup chopped fresh chives, plus 1 to 2 tablespoons for garnish
salt and fresh place pepper to taste

1 heaping cup grape or cherry tomatoes, halved

cayenne pepper sauce (optional)

In a large skillet over medium-high heat, cook bacon in batches, turning frequently, until browned and crisp, about 5 to 8 minutes. Set aside on a paper towel.

While bacon is cooking, bring milk, water, and stock just to a boil in a medium saucepan over high heat. Stir in oats and reduce heat to a simmer. Cook, stirring regularly, for 25 to 30 minutes, until liquid is absorbed and oats are tender and cooked through. Stir in cheddar, chives, salt, and pepper and taste for seasoning. Just before serving, crumble bacon and stir into oatmeal. Top with cherry tomatoes and extra chives and serve cayenne pepper sauce on the side.


bacon recipe source: Brittany Risher (@Brittany_Risher), Shape, November 5, 2014

3295. BAKED APPLES with OATS, BACON, CHOCOLATE and RAISINS

yields four servings

2 bacon strips, finely chopped

4 crisp apples

2 tablespoons old-fashioned rolled oats

1 tablespoon finely chopped dark chocolate (or small chocolate chips)

2 tablespoons finely chopped raisins

½ cup plus 2 tablespoons Calvados, divided

½ cup apple juice or apple cider

2 tablespoons maple syrup

2 tablespoons unsalted butter, divided
2 cinnamon sticks

Preheat the oven to 350°. In a small skillet set over medium heat, add the bacon and cook, stirring often, until it is browned and crisp, about 6 minutes. Use a slotted spoon to transfer it to a paper towel-lined plate, saving the bacon fat.

Trim off a thin slice from the bottom of each apple so it stands upright. Use an apple corer or melon baller to make a wide well in the center of each apple, discarding the seeds. Set the apples in a square baking dish.

In a medium bowl mix, together the oats, chocolate, raisins, crispy bacon and 1 tablespoon of the warm bacon fat. Divide 2 tablespoons of Calvados among the apple cavities, then stuff each apple with some of the bacon-oat mixture.

To the baking dish, add the remaining ½ cup of Calvados and the apple juice. Drizzle the maple syrup over the top of each apple and top each with a ½ tablespoon of butter. Add the cinnamon sticks to the baking dish and bake the apples for 25 minutes.

Baste the apples with the liquid, then loosely tent the apples with a piece of aluminum foil and continue to bake until a paring knife easily slips into an apple, 20 to 25 minutes longer. Remove from the oven and cool 15 minutes before serving with the roasting juices.


bacon recipe source: Tasting Table Test Kitchen

3279. OATMEAL with BACON and MAPLE SYRUP

serves one 


1 slice bacon 
1 serving quick-cooking or old-fashioned rolled oats 
1 tablespoon maple syrup

Cook the bacon in a large skillet over medium heat until crisp, 6 to 8 minutes; break in half. Prepare the oats according to the package directions. Drizzle with the maple syrup and serve with the bacon.


bacon recipe source: Charlyne Mattox, Real Simple, April, 2013

3233. CHEWY BACON BUTTERSCOTCH COOKIES

makes 36 cookies


Bacon
10 bacon strips
⅓ cup packed brown sugar

Cookie
½ cup oats
2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup butter, softened
¾ cup granulated sugar
¾ cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
1 cup butterscotch chips 

Bacon: Preheat oven to 350°F (180°C). Line a baking sheet with foil. Place rack on top of baking sheet. Place bacon in medium bowl. Toss with ⅓ cup brown sugar. Arrange bacon in a single layer on rack. Sprinkle any sugar left in the bowl over the bacon. Bake in preheated oven for 20 minutes. Turn bacon over and bake for an additional 10 to 15 minutes until golden. Transfer to a cutting board, let cool and chop into small pieces. 

Cookies: Line baking sheets parchment paper. Finely grind oats in a food processor or blender. Transfer ground oats to a medium sized bowl and stir in flour, baking powder, baking soda and salt. Set aside. Beat, in a separate bowl, using an electric mixer, butter and sugars until smooth. Add eggs and vanilla, beating until well combined. Add flour mixture, in small additions, until well mixed. Stir in butterscotch chips and bacon. Place heaping tablespoon of dough 2” apart on prepared baking sheets. Bake in preheated oven 12 to 15 minutes, or until edges turn golden brown. For softer cookies, bake 12 minutes or for crispier cookies, bake 15 minutes.


bacon recipe courtesy of: Robin Hood Flour, Smucker Foods of Canada Corporation, 80 Whitehall Drive, Markham, ON Canada L3R 0P3

2810. BACON, OATMEAL, and RAISIN COOKIES

makes 18–20 


8 ounces sliced bacon, cut into 1/4-inch squares 
2 1/4 cups cake flour 
1 teaspoon baking powder 
1 teaspoon kosher salt 
1/2 teaspoon baking soda 
1 cup (packed) dark brown sugar 
2/3 cup sugar 
1/2 cup (1 stick) unsalted butter, room temperature 
2 large eggs 
1/2 teaspoon vanilla extract 
1 cup old-fashioned oats 
2/3 cup raisins

Line 2 baking sheets with parchment paper. Cook bacon in a large skillet over medium-low heat, stirring occasionally, until deep golden brown and crisp. Using a slotted spoon, transfer bacon to paper towels.

Whisk flour and next 3 ingredients in a medium bowl. Using an electric mixer, beat both sugars and butter in a large bowl, occasionally scraping down sides, until well blended, 2–3 minutes. Add eggs one at a time, mixing well between additions. Add vanilla; mix on medium speed until pale and fluffy, 4–5 minutes. Mix in dry ingredients.

Fold bacon, oats, and raisins into batter and stir until evenly incorporated (dough will be sticky; chill briefly for easier handling, if desired). Using a 2-oz. ice cream scoop or 1/4-cup measure and forming dough into balls, scoop batter onto prepared sheets, spaced at least 3 inches apart. Chill dough for 1 hour or cover and chill overnight.

Arrange racks in upper and lower thirds of oven; preheat to 375°. Bake cookies, rotating pans halfway through, until edges are light golden brown and centers are still slightly soft, 20–22 minutes. Let cool on baking sheets for 10 minutes. Transfer to a wire rack; let cool completely. do ahead: Can be made 3 days ahead. Store airtight at room temperature.


bacon recipe courtesy of: Autumn Martin, Hot Cakes, for Stumptown Coffee Roasters, Seattle, Washington | Bon Appetit, March 2012

2374. OATMEAL-BACON WAFFLE COOKIES with ESPRESSO ICING

makes about 3 dozen cookies


For the Cookie Batter
1 cup old-fashioned rolled oats
1/2 teaspoon ground cinnamon

8 strips of bacon, finely diced
1 cup unbleached all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon kosher salt
8 tablespoons (4-ounces) unsalted butter, melted
1/2 cup packed light brown sugar
1/3 cup pure maple syrup
2 extra large eggs, at room temperature
1/2 teaspoon pure vanilla extract

For the Icing
1-2 tablespoons milk, warmed
1/4 teaspoon espresso powder
1 teaspoon pure vanilla extract
1 tablespoon unsalted butter, softened
1 cup confectioners' sugar

For the Cookies: In a large bowl, combine the oats and cinnamon; set aside. In a medium skillet over medium heat, cook the bacon until browned and crisp. Using a slotted spoon, remove the bacon pieces to a paper towel-lined plate. Pour the bacon drippings over the oat mixture to soak.

Meanwhile, whisk together the flour, baking powder, and salt in a small bowl. In a separate bowl, whisk together the butter, brown sugar, maple syrup, eggs, and vanilla until the sugar dissolves.

Preheat a standard waffle iron. Add the flour mixture, sugar mixture, and reserved bacon pieces to the oat mixture; stir to combine. Spray the hot waffle iron with non-stick spray and drop about 1 tablespoon of batter into each section of the iron. Close the iron and cook until the cookies are golden, about 1 1/2 minutes. Remove the cookies to a wire rack to cool. Repeat with remaining dough.

For the Icing: In a small bowl, dissolve the espresso in 1 tablespoon of the warm milk. Add the vanilla, butter, and confectioners' sugar and whisk until smooth. Add up to an additional tablespoon of milk if icing is too stiff. Dip the top grid pattern of the cookies into the icing and transfer to a rack to rest until the icing has set. Once set, cookies can be stored in an airtight container for 2 days.


bacon recipe courtesy of: Cuisine Holiday Cookies | Nicole, The Galley Gourmet, October 7, 2011

2184. OAT-CRUSTED POTATO CAKES with BACON

serves four


1kg floury potatoes
75 grams porridge oats
50 grams wholemeal flour
smoked back bacon, 2 rashers per person, grilled
rapeseed oil for shallow frying

Cook the potatoes in boiling water for 10-15 minutes until tender. Drain and return to the pan and mash. Allow to cool slightly. Stir in 50 grams of the oats and the flour and season well. Press into 8 round potato cakes and coat in the remaining oats. Heat the rapeseed oil in a large frying pan and fry the potato cakes for 2 minutes on each side.


bacon recipe courtesy of: Good Food Ireland, Ballykelly House, Drinagh, Wexford, Ireland

2126. GLUTEN-FREE MAPLE OAT BACON PANCAKES

makes 12-14 pancakes


12 slices thick cut bacon (preferably nitrate free)
3 ounces certified gluten-free oats (3/4 cup plus 2 tablespoons)
3 ounces superfine brown rice flour (3/4 cup)
2 ounces tapioca starch (1/2 cup)
1½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
8 ounces low fat buttermilk (1 cup)
4 ounces egg (2 large eggs)
2 ounces maple flavored agave (1/4 cup)
1 ounce bacon grease (2 tablespoons)

Preheat oven to 200 degrees to keep the pancakes warm.

Cut the bacon in half lengthwise and then cut into ½ inch pieces. Put in a large, cold skillet and turn the heat to medium. Cook the bacon, stirring frequently, until browned and crispy, about 10 minutes. Remove the bacon pieces from the grease with a slotted spoon and drain on paper towels. Reserve 1 tablespoon of bacon grease for the batter and a little for greasing the pancake griddle.

Put the oats in a blender or food processor and grind to a powder. Add the brown rice flour, tapioca starch, baking powder and soda, salt, buttermilk, eggs, maple agave and the 1 tablespoon reserved bacon grease. Blend until combined, scraping down the sides of the blender or food processor once or twice. Let batter sit for 10 minutes to thicken slightly. Reserve a small handful of the bacon pieces for garnish and fold the rest into the batter.

Heat a griddle or large skillet over medium-low heat. Brush with some reserved bacon grease and pour or ladle about ¼ cup of batter out for each pancake. Cook until the edges of the pancake start to look dry and there are some holes in the top of the pancakes, about 1½ minutes. Flip and cook until the bottoms are browned and the pancakes feel firm to the touch, about another minute. Put pancakes on a plate and keep warm in the oven while cooking the remaining batter.

Serve the pancakes topped with the reserved bacon bits and more maple syrup.


bacon recipe courtesy of: Carol Kicinski, Simply Gluten Free: Gluten Free Recipes and Food Blog, March 2, 2011

2104. HOT BACON and OAT COBBLER

1 or 2 cans concentrated vegetable soup
2 oz. butter or margarine
salt and pepper to taste
grated cheese
3-4 rashers bacon
6 oz. self raising flour
2 oz. rolled oats
1 egg
milk to make
1/4 pint with the egg

Cut bacon into small pieces and fry. Sieve flour and seasonings into basin. Add rolled oats. Mix thoroughly. Rub margarine in lightly. Add bacon. Beat egg and milk together. Pour over dry ingredients. Mix with palette knife. Roll out on floured board to about 1/2 inch thick. Cut into rounds. Put the vegetable soup into a casserole and meanwhile heat for about 10 minutes in a moderately hot oven (400°F). Arrange rounds of scone on top, sprinkle with grated cheese to give them an attractive glaze. Bake for approximately 12-15 minutes in a hot oven (425-450° F).


bacon recipe courtesy of: ifood.tv, Silicon Valley/New York/India

1877. COCONUT-BACON BARS with POPLAR-WHIPPED MASCARPONE

makes half a sheet pan


1 pound applewood-smoked bacon, diced in quarter-inch pieces
2 2/3 cups graham cracker crumbs
5 ounces unsalted butter, melted
1 cup oats
3 ounces dark brown sugar
2 teaspoons vanilla extract
1/4 teaspoon kosher salt
13 ounces bittersweet chocolate, chopped
2 cups coconut flakes, toasted
1 1/2 cups hazelnuts, toasted and crushed
20 ounces sweetened condensed milk
8 ounces mascarpone cheese
2 ounces poplar syrup

Preheat oven to 350 degrees. On a 13-by-18-inch half sheet pan, bake the bacon until crisp. Remove bacon from pan and drain grease, keeping a thin layer of drippings in the pan. Reserve the remainder for other use. In a mixing bowl, combine graham cracker crumbs, butter, oats, brown sugar, vanilla and salt until mixture hangs together. Press mixture onto sheet pan. Top with bacon, chocolate, coconut and hazelnuts; drizzle with sweetened condensed milk. Bake at 350 degrees for 25 to 30 minutes. Cool for 20 minutes and cut into bars. Whip together the mascarpone and poplar syrup. Serve bars warm, garnished with whipped mascarpone and additional chopped hazelnuts.


bacon recipe courtesy of: Chris Eley, Goose The Market, 2503 North Delaware Street, Indianapolis, Indiana 46205 | Cheryl Lee, Examiner.com, Spokane

1651. BACON-OATMEAL COOKIES

makes 25-30 sandwiches, 4-5 dozen cookies


1 cup, plus 2 tablespoons bacon fat, room temperature
1 1/2 cups sugar
2 large eggs
1 teaspoon vanilla extract
4 1/2 teaspoons molasses
4 1/2 teaspoons honey
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3 cups quick oats
1 1/2 cups bacon bits
1 cup raisins, chocolate chips or walnut pieces (optional)

Preheat oven to 325°F. With a hand held or stand mixer, cream fat with sugar until creamy and light.

Add eggs one at a time, beating well after each addition. Add vanilla, molasses and honey, and beat to incorporate.

In a medium mixing bowl, combine the flour, baking soda and salt, and whisk to incorporate. Add this mixture to the butter mixture and beat to incorporate. Scrape down the sides and bottom of the bowl, and beat briefly to insure that mixture is homogeneous.

Add the oats, bacon bits and raisins, chocolate chips or walnuts, if using. Mix until well distributed.

Drop dough by the heaping tablespoonful onto parchment- or Silpat-lined baking trays, leaving 1 1/2 or 2 inches between cookies. Bake for 10-12 minutes, rotating tray once during baking. Cool cookies completely before filling.


bacon recipe courtesy of: Amanda Clarke, Serious Eats: A Food Blog and Community, January 22, 2009

1596. BACON-BROWN SUGAR COFFEE CAKE

6-8 slices bacon
2 sticks butter, softened
1 1/4 cups sugar
2 eggs
1 teaspoon vanilla extract
1 cup sour cream
2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/3 cup dark brown sugar, packed
1/3 cup uncooked rolled oats

Preheat oven to 350 degrees F. Grease and flour the bundt pan. Fry the bacon slices until crisp. Set aside to cool and drain. Cream together butter, sugar, eggs, vanilla, and sour cream. Sift together flour, baking powder, and baking soda. Stir in to creamed mixture and blend. Crumble or chop bacon slices into little pieces. Add dark brown sugar and oats, and mush together with your fingers to get the bacon and sugar blended and clumped with the oats. It will be a loose mixture, but you want the three elements to be well-acquainted with each other. Put half the cake batter into the bundt pan (you'll have to put globs of it in--it's a thick batter), then top with half the bacon mix. Put on the rest of the batter, and top with the remmaining bacon mixture. Bake for 45 minutes to an hour, until done (test with a toothpick or your finger). Allow to cool for at least 15 minutes before eating. If you let it cool for a few hours, the cake itself seems to taste a little sweeter.


bacon recipe courtesy of: Magda Pecsenye, Moxie

1315. BACON and EGG BREAKFAST PIE with OATS

serves 2 for a complete breakfast

Pastry
250 grams flour
60 grams oats
200 grams butter
160 grams sour cream
pinch salt

Filling
4 thinly sliced rashers traditionally smoked bacon (rind removed)
5 large eggs
1 tablespoon cream
2 tablespoon chopped flat leaf parsley
chives, cut

Pulse the flour and the butter to breadcrumb stage, then add the oats and pulse. Add 3/4 of the sour cream and pulse, adding the rest of the sour cream as necessary to bring it all gently together. Rest in the fridge for 20 minutes.

Line the base of 2 small spring form tins with baking paper and rub a little butter around the sides. Roll the pastry out on a lightly floured surface cut 2 even circles to line the tins with. Place in the fridge and allow to rest for 5-10 minutes. Take out of the fridge just a few minutes before you use so that it is easier to use, but doesn’t get warm.

Mix 1 egg with the cream and season with sea salt and freshly ground black pepper. Place 2 rashers of bacon around the side of each tin, pour a little of the egg and cream mixture into the base, then crack 2 eggs into each tin, top with a little more egg & cream mixture and season with salt and pepper and top with chopped chives. Bake in an oven previously heated to 180C for 22-25 minutes.

Remove from the oven, and leave to set for a couple of minutes before serving.


courtesy of: ABC TV: The Cook and the Chef, GPO Box 9994, Adelaide SA 5001, Australia

799. OAT, CHEESE and BACON SCONES

1 cup Scottish porridge oats
3 cups cake flour
2 teaspoons baking powder
3 tablespoons butter
half small onion, chopped
1/2 cup matured cheddar cheese, grated
4 rashers streaky Bacon, grilled until crispy and chopped
1 tablespoon chopped fresh parsley
1 teaspoon dry mustard
1/2 teaspoon dried thyme
approx. 1/2 pint milk
1 heaped tablespoon grated matured cheddar cheese for topping
(see measure conversions for more information)

Place the oats into a coffee grinder or food processor. Chop finely until it resembles oatmeal. Put the oats, cake flour, baking powder into a large bowl. Rub in the butter until the mixture resembles breadcrumbs. Mix in the remaining dry ingredients. Stir in enough milk to give a fairly soft dough. Roll out onto a lightly floured surface to half an inch thick. Using a half inch plain cutter cut out 15-17 rounds. Put onto two greased baking trays. Brush the tops with milk, sprinkle with the topping cheese. Bake at 220 degrees centigrade (see temperature conversions) for 15 minutes or until golden brown and the cheese has melted.


courtesy of: The Green Chronicle

289. BACON-WRAPPED PORK and APPLE PATTIES

makes 4 servings


1 pound lean ground pork
3/4 cup quick-cooking rolled oats
1/2 teaspoon ground sage
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried thyme, crushed
1/3 cup applesauce
1 egg, slightly beaten
1/4 cup minced green onion
4 slices bacon
1 large tart green apple, cored and cut in thin wedges
1/2 medium onion, cut in small wedges
1 tablespoon olive oil

In a large bowl combine oats, sage, salt, pepper, and thyme. Stir in applesauce, egg and green onion; mix well. Stir in ground pork until well blended. Form into 4 patties about 3/4 to 1-inch thick. Wrap a bacon strip around each patty; secure with a toothpick. Grill or broil 4-5 minutes on each side.

Meanwhile in a small skillet, cook and stir apples and onions in hot oil until tender. Sprinkle lightly with salt. Serve with patties.


courtesy of: Iowa Pork Producers Association, PO Box 71009, Clive, IA 50325, 515/225-7675 FAX: 515/225-0563