Maple Bacon Tater Puffs Sp5 Recipes

Steps:

• Preheat the oven to 400 degrees F.
• Place a baking rack on a sheet pan and arrange the bacon in 1 layer on the baking rack. Bake for 15 to 20 minutes, until the bacon begins to brown. Remove the pan carefully from the oven; there will be hot grease in the pan! Brush the bacon slices with maple syrup and bake for another 3 to 5 minutes, until the bacon is a warm golden brown. Transfer the bacon to a plate lined with paper towels and serve warm.

Steps:

• Preheat oven to 400 degrees F.
• Line a rimmed baking sheet with heavy foil. Place a baking rack over the lined sheet tray and arrange the bacon slices across the rack next to each other, not overlapping.
• In a small bowl, whisk the maple syrup and mustard. Generously spoon over the top of the bacon, and bake 12 to 15 minutes. Turn the bacon over and baste with syrup mixture. Bake an additional 5 to 10 minutes, or until the bacon has reached desired crispiness.
• Carefully remove the pan from the oven. Sprinkle hot bacon with a pinch of finely ground black pepper. Let the bacon rest on the rack for 5 minutes.

Steps:

• Preheat oven to 350°. In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Reserve 2 tablespoons drippings., In a large saucepan, bring milk, water and salt to a boil. Slowly stir in grits. Reduce heat to medium-low; cook, covered, 5-7 minutes or until thickened, stirring occasionally. Remove from heat; stir in maple syrup, half of the cooked bacon and reserved drippings., In a small bowl, whisk a small amount of hot grits into eggs until blended; return all to pan, mixing well. Transfer to a greased 8-in. square baking dish., Bake, uncovered, 1 hour or until a knife inserted in the center comes out clean. Sprinkle with remaining bacon and, if desired, chives; let stand 5 minutes before serving.

Steps:

• Position oven racks in the top third and center of the oven; preheat oven to 400°.
• Line 2 large rimmed baking sheets with parchment paper or silicone baking mats.
• Scones--in a large bowl, whisk together the flours, brown sugar, baking powder, baking soda, and salt.
• Using a pastry blender or your fingertips, cut in the butter until the mixture is crumbly with some pea-sized pieces of butter.
• Add the dates and toss to coat with the flour mixture; repeat with the bacon.
• Whisk the buttermilk and 1/3 cup of maple syrup together in a measuring cup.
• Pour into the flour mixture and stir just until combined; do not overmix.
• Turn the dough out onto a lightly floured work surface and knead a few times.
• Roll out into a 1-inch thick round.
• Using a 2 1/2 inch round cookie cutter, pressing firmly to cut through the dates, cut out scones as close together as possible to avoid excess scraps.
• Arrange at least 2 inches apart on the prepared baking sheets.
• Gently press the scraps together, roll out again, and cut more scones.
• In a small bowl, whisk together the egg and remaining 1 tablespoon maple syrup.
• Brush the tops of the scones lightly with the egg mixture and sprinkle with the Demerara sugar.
• Bake, switching the positions of the baking sheets from top to bottom and front to back halfway through baking, until the scones are golden brown, about 20 minutes.
• Let cool on the pans for 10 minutes.
• Serve warm.

Steps:

• Preheat oven to 350 degrees.
• Line a cookie sheet with aluminum foil (for easy clean up). Place a baking rack on the cooking sheet.
• In a small bowl, combine the maple syrup, ginger, and Sriracha and mix well.
• Coat each bacon slice with the maple mixture by dipping each slice into the bowl.
• Remove and place on baking rack in a single layer.
• Bake for 30 minutes or until brown and crispy.

Steps:

• Spray a non stick pan with cooking oil spray and fry the bacon over a medium heat until patched with brown in all the right places.
• Once it is to your liking, add the maple syrup to the pan and turn the bacon over in it for literally a minute or two until thickened, being very careful not to burn the syrup.
• Take off the heat immediately and serve.
• My mouth is watering just writing this, seriously its amazing.

Steps:

• Preheat your oven to 350°F.
• Wrap a rimmed baking sheet with aluminum foil and top with a wire rack.
• In a large bowl, add the maple syrup, brown sugar, Dijon mustard, Kosher salt, and cayenne pepper. Mix well.
• Add the bacon to the bowl and toss gently with your hands. Make sure that all of the slices are evenly coated.
• Place the bacon in a single layer onto the wire rack.
• Bake in the center of the oven for about 20 minutes. The bacon will be a bit brown, but will most likely need to bake for another 10-15 minutes. It should look slightly dark (not burnt) and crispy. If you take it out too soon, the texture will be chewy. Be patient!
• Remove from the oven and cool for 5 minutes on the rack. Don't let them sit too long or else they will stick.
• Once cool enough to handle, you can break the bacon into chards (you'll have about 32 pieces). Alternatively, you can leave them whole.
• Serve at room temperature.

Steps:

• Preheat the oven to 425 degrees F.
• Place the bacon in a saute pan and bring to a medium-low heat. Add the olive oil and cook the bacon until brown and crispy, about 10 minutes. Remove the bacon to paper towels. Save the fat.
• Working with one sheet at a time, lay out the puff pastry on a clean dish towel. Brush the puff pastry with the reserved bacon fat, and then with some maple syrup, leaving a 1/2-inch border along the side furthest away from you. Combine the granulated sugar and cinnamon in a small bowl and sprinkle the brushed area liberally with cinnamon sugar. Top with half the crispy bacon and raisins.
• Beat together the egg with 1 teaspoon water in a small bowl. Brush the border with egg wash. Starting with the side closest to you, roll the puff pastry into a long log, using the towel to help you. Press firmly to close the log, arranging the seam on the bottom. Cut the log crosswise into 6 equal pieces. Repeat with the second sheet.
• Brush a 6 1/2-by-9-inch baking dish with the remaining bacon fat. Snuggle the 12 rolls into the baking dish. Brush the tops of the rolls with the remaining egg wash. Bake until the rolls are puffy and golden brown, about 25 minutes.
• For the glaze: Combine the powdered sugar, milk and a little bit of the remaining maple syrup in a small bowl until it reaches a frosting-like consistency, adding more milk if necessary. When the rolls come out of the oven, slather them with the glaze.
• You're on a roll!

Steps:

• Heat oven to 400 degrees.
• Place a large wire rack on top of a large jelly-roll pan.
• Place bacon strips on top of wire rack.
• Drizzle maple syrup over bacon pieces.
• Bake in oven for approximately 20-30 minutes.
• Remove and let stand for 5 minutes before serving.

Steps:

• put wire racks over 2 rimmed baking sheets.
• lay 1 lb. bacon in a single layer on the racks and bake 6-8 mins at 375.
• brush with maple syrup and season with black pepper and flip after each brush and seasoning, at least 4 times, until bacon is caramelized, usually 25 minutes.
• let cool about 5 mins on the racks.