yields twelve servings

2 cups fresh or frozen blackberries, stems removed
8 apples peeled, cored, cut into wedges
1/2 cup plus 3 tablespoons sugar
1 tablespoon lemon juice
freshly grated zest of 1/2 lemon
2 cups whole wheat pastry flour or all-purpose flour
pinch of salt
1 tablespoon baking powder
scant 1/2 cup unsalted butter
1 egg?
1/3 cup milk
4 slices bacon, cooked and crumbled into 1/2? pieces
2 fresh sage leaves, chopped very finely, or 1/4 teaspoon ground dried sage

Preheat oven to 425. Butter a 9 x 13 inch baking pan and set aside. Combine berries, apples, 1/2 cup sugar, lemon juice and lemon zest in the prepared pan. In a medium bowl, combine the flour, salt, baking powder and 1 tablespoon of the sugar.? Work in the butter with a pastry blender or your fingertips. Lightly beat the egg and milk together, and slowly but firmly (you don’t want too many strokes) stir into the flour mixture. Stir in the chopped bacon and sage. Knead lightly, sprinkling on a bit more flour as necessary to form a smooth dough. Break off portions of the dough and place them on top of the fruit in the pan, pressing and spreading the dough as you go. Cover the entire surface. Sprinkle remaining sugar over the dough and bake until well browned, 35-45 minutes. Serve immediately, with ice cream of course.

bacon recipe courtesy of: Cheryl Herrick, CrankyCakes, September 12, 2009 | adapted from The New Basics Cookbook by Julee Rosso and Sheila Lukins

Originally posted 2012-12-15 08:10:00. Republished by Blog Post Promoter


4 tablespoons butter
2 large Granny Smith apples, peeled, cored and diced into 1/4-inch cubes
1/4 cup plus 1 tablespoon sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
1/4 cup all-purpose flour
1 refrigerated pie crust, softened as directed
1 tablespoon cornstarch
4 slices bacon, crisply cooked and crumbled?

Heat oven to 400°F. In 10-inch skillet, melt 2 tablespoons of the butter over medium heat. Add apples; cook about 5 minutes, stirring occasionally, until softened. Sprinkle with 1 tablespoon of the sugar, 1/4 teaspoon of the cinnamon and the salt. Cook about 5 minutes longer or until tender. Cool. Cut remaining 2 tablespoons butter into small pieces, then mix with flour, remaining 1/4 teaspoon cinnamon and 1/4 cup sugar. Rub ingredients together or use fork to mash together until crumbly. Add crumbled bacon. Sprinkle flour lightly on work surface. Unroll crust on work surface. Using 4-inch round cutter, cut dough into 7 circles. Gently press dough rounds into muffin cups, being careful not to stretch the dough too much. Sprinkle bottom of each dough cup with cornstarch. Spoon apple mixture into each dough cup; top with bacon mixture. Bake 10 to 15 minutes or until pie crust is golden brown.?

bacon recipe courtesy of: Adam and Joanne Gallagher, Inspired Taste; Pillsbury

Originally posted 2013-03-13 00:17:00. Republished by Blog Post Promoter


serves 4-6?

For the apple sauce?
2 Bramley apples?
25 grams butter?
1 tablespoon sugar?

For the latke?
1 onion (optional)?
1 kilogram floury potatoes
2 large eggs?
4 tablespoons flour?
oil, for frying?
24 rashers streaky bacon?
maple syrup (optional)?

For the apple sauce: peel, quarter and chop the apples – work quickly as the air will turn them brown. Put in a pan with 100ml water. Cover and bring to the boil. Cook until the apples collapse. Remove form the heat and stir in the butter and sugar.

For the latke: peel and grate the onion on the large hole side of a cheese grater. Peel and grate the potatoes and mix with the onion. Squeeze the mixture dry by pressing the mixture between your hands. Lightly beat the eggs with a generous pinch of salt. Sift over the flour gradually, stirring until the batter is smooth. Add the potatoes and onion and stir well. Heat 1 cm oil in a frying pan. Drop spoonfuls of the latke mixture into the hot oil and flatten a little with the back of the spoon. Lower the heat so that the pancakes cook through evenly. After 2–4 minutes, when the bottom is golden brown and has formed a crust, turn and cook the other side. While the latkes are cooking, preheat the grill. Grill the bacon until crisp.

Serve the latkes with the bacon and apple sauce. Drizzle with maple syrup.

bacon recipe courtesy of: Lindsey Bareham, Market Kitchen, Good Food Channel

Originally posted 2013-09-03 01:22:00. Republished by Blog Post Promoter


serves four

2 pounds apple, fresh and very sour
1 cup water
1 to 2 tablespoons sugar
3 sprigs fresh thyme
300 grams of apple-smoked bacon
salt and freshly ground pepper

Peel and dice the apples. Put the apples, water, sugar, and thyme into a large saucepan, bring to a boil, and then reduce to simmer for 20 minutes or until it is like a thick apple sauce. Cut the bacon into cubes. Fry the bacon until golden, then take 1 tbsp of the bacon fat and add to the apple sauce, season the applesauce with salt and pepper. Eat warm with rye bread.

bacon recipe courtesy of: Trina Hahnemann, The Atlantic, December 17, 2009?

Originally posted 2013-04-23 01:20:00. Republished by Blog Post Promoter


makes four servings

1 large celery root (celeriac), about 1 1/2 pounds, peeled and cut into 1-inch pieces
2 teaspoons extra-virgin olive oil
1/2 teaspoon freshly ground pepper
1/4 teaspoon salt
2 apples, cut into 1-inch pieces
2 slices bacon, chopped
1/4 cup pure maple syrup
1 teaspoon chopped fresh thyme or rosemary or 1/4 teaspoon dried

Preheat oven to 450°F. Toss celery root with oil, pepper and salt and spread on a rimmed baking sheet. Roast until starting to brown, 10 to 12 minutes. Add apples, toss gently and continue roasting until the apples and celery root are tender, 6 to 10 minutes more. Meanwhile, cook bacon in a medium skillet over medium heat, stirring occasionally, until just crispy. Remove to a paper-towel-lined plate with a slotted spoon; discard all but 2 teaspoons of the bacon fat. Add maple syrup to the fat in the pan and bring to a boil, scraping up the browned bits. Add the cooked bacon and thyme (or rosemary). When the celery root and apples are tender, gently toss them with the maple-bacon glaze and roast for about 5 minutes more.

bacon recipe courtesy of: EatingWell, 6221 Shelburne Road, Suite 100, Shelburne, VT 05482, September/October 2012

Originally posted 2012-10-26 08:44:00. Republished by Blog Post Promoter


For each roll:
1 4in x 7in piece noriabout 1/2 – 3/4 cup?prepared sushi rice1 teaspoon toasted sesame seeds, if desired2 ounces fresh tuna, cut in to 1/4 in width strips1 strip cooked bacon, or 1 tablespoon finely chopped cooked bacon1/4 small Granny Smith apple, peeled, cut into thin strips and placed in 1/4 cup sushi rice dressing1 teaspoon finely chopped scallionsapple chips for garnish, optional
To assemble sushi roll, place nori horizontally on the work surface, being sure that the rough side is facing upwards. Cover the entire surface with an even, thin layer of prepared sushi rice. If desired, sprinkle sesame seeds across rice. Flip seaweed over so that rice in facing down.?
Place tuna horizontally in the middle of the nori, being sure that it extends to both edges of the nori. Place bacon, or chopped bacon on nori in the same fashion as the tuna strips. Repeat with scallions. . Remove apple strips from dressing and pat dry.?Place apple strips on the nori being sure that they extend to both edges of the nori.
Roll according to?the technique for making inside out rolls (see below). Cut roll into 6-8 pieces. Serve with wasabi and pickled ginger if desired. Add apple chips for garnish.
How to Make an Inside Out Roll (Ura Maki): Begin with a piece of 4-in by 7-in nori. Place the nori directly on a cutting board, making sure the long end is parallel to the bottom of the board and that the rough side is facing upwards. With fingertips dipped lightly in cold water, spread about 3?4 cup of prepared sticky rice evenly over the entire surface of the nori. Flip nori over so that rice is face down on the cutting board. Add desired ingredients horizontally in the middle of the nori, making sure that ingredients are spread evenly and touch both edges of the nori. With damp fingertips, place thumbs underneath nori while grasping fillings with all other fingertips. Roll the bottom of the nori just over the fillings, making sure to tightly tuck the fillings under the fold. Continue rolling the first fold until it reaches the top edge of the nori. With a bamboo rolling mat covered in plastic wrap, gently shape roll by pressing forefingers on top of the mat while simultaneously pressing thumbs and middle fingers on the sides. Check to see that the seam side of the roll rests on the cutting board before cutting into 6–8 pieces.

bacon recipe courtesy of: Marisa Baggett, Sushi Secrets, September 4, 2008

Originally posted 2013-07-17 01:21:00. Republished by Blog Post Promoter

Better with Bacon – Apple & Candied Bacon Upside Down Cake

So it got cold quick here in Michigan.  It literally seems like God turned off Michigan’s heater the minute Fall officially began.  With a little nip in the air and the leaves beginning to change, my food cravings turn to apples…cider, donuts, golden delicious…yummy!

What’s a great way to enjoy the seasonal flavors of Michigan’s fall then with a little bacon?!?  Here’s a great recipe that does just that (albiet it is a little more complex than the ones I usually feature on this site).


Apple & Candied Bacon Upside Down Cake


4 strips thick cut bacon
2 tbsp, plus 1/4 c light brown sugar
1/2 tbsp maple syrup
3 apples, peeled, cored & each cut into 8 wedges
1 tbsp freshly squeeze lemon juice
3 tsp cinnamon
1 1/2 all purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
9 tbsp butter
1/2 c granulated sugar
2 large eggs
1 tsp vanilla extract
1/2 c apple sauce
1/2 c milk


Candy the bacon

Preheat oven to 350. Mix 2 tablespoons light brown sugar and maple syrup into a paste. Put bacon on a parchment lined baking sheet and spread 1/2 of the paste on the top side. Bake for 10 min.

Remove bacon from oven. Spoon 2 tbsp of bacon fat into a 9″ cake pan & set aside. Flip bacon and slather with remaining sugar-maple paste. Return to oven for 5-7 min, until it takes on a nice dark color, but is still lying flat. (You don’t want to crisp the bacon completely since it will cook more in the cake pan.) Remove from oven and set aside. Keep oven at 350.

Prep apple-bacon topping

Toss apple wedges with lemon juice and 1 teaspoon cinnamon.
When bacon is cool, chop and toss bits with apples.

Make cake batter:

Whisk together flour, baking powder, salt, and remaining 2 teaspoons cinnamon in a medium bowl. Set aside.
Beat 8 tablespoons butter and granulated sugar with an electric mixer until light and fluffy. Beat in eggs, vanilla and apple sauce until well incorporated. Using the lowest speed, mix in 1/3 of flour mixture; then 1/2 of milk; another 1/3 of flour; remaining milk; remaining flour.

Assemble the cake:

Add 1 tablespoon butter to the bacon fat already set aside in your cake pan. Add 1/4 c light brown sugar. Heat over a very low flame until all of the fat is melted and sugar begins to bubble. Remove from heat and spread sugar evenly (approximately!) across bottom of the pan.
Arrange prepped apples in a pinwheel on top of sugar coating, getting most of bacon bits onto the bottom of the pan.
Pour batter over apples and spread evenly.
Bake for 45-50 minutes, until the sides easily pull away from the edge of the pan and a toothpick inserted into the center of the cake comes out clean. Let rest in pan for 15 min before placing a plate on top of the pan and flipping the cake over.


Originally posted 2009-09-29 14:11:05.

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