Peanut Butter Scallion And Bacon Canapes Recipes

Steps:

• 1. Position a rack in the upper third of the oven and preheat to 425 degrees F. Line a baking sheet with parchment paper.
• 2. Cook the bacon in a skillet over medium heat until crispy, stirring occasionally, about 10 minutes. Remove from the skillet onto a paper towel-lined plate. Strain the bacon fat and reserve.
• 3. Whisk the flour, 2 tablespoons of the confectioners' sugar, baking soda and salt together in a large bowl. In another bowl, whisk the buttermilk, peanut butter and 1 tablespoon bacon fat until smooth. Add the chopped bacon.
• 4. Add the wet ingredients to the dry and quickly mix with a rubber spatula to form a dough. Turn the dough out onto a clean work surface and pat into a circle, about 9 inches wide. Cut into 8 wedges. Evenly space the wedges on the prepared baking sheet.
• 5. Combine 1 teaspoon bacon fat with the milk and remaining 4 tablespoons confectioners' sugar in a small bowl. Brush some the glaze on top of each scone (there will be some left). Sprinkle with the chopped peanuts. Place the baking sheet on the top rack in the oven. Bake until the tops are lightly golden, about 15 minutes. Transfer the scones to a rack and brush with the remaining glaze while they cool. Serve warm or at room temperature.

Steps:

• In a small bowl stir together the peanut butter, the scallions, the lemon juice, the soy sauce, 1 tablespoon of the mayonnaise, and the brown sugar. Spread the bread slices lightly with the additional mayonnaise, spread the peanut butter mixture on the slices, and cut the slices into quarters. Arrange the canapés on a baking sheet, put a piece of bacon on top of each canapé, and bake the canapés in the middle of a preheated 425°F. oven for 8 to 10 minutes, or until the bacon is crisp.

Steps:

• Preheat oven to 300 degrees. Place bread on baking sheet and toast slightly for 5 to 7 minutes. Remove from oven and cool on wire rack.
• Spread each slice of bread with peanut butter and then jelly. Cut into squares or circles (using cookie cutter) and on each canape place a piece of fruit.

Steps:

• In a small bowl, stir together peanut butter, 4 T (1/4 c) of scallions, cayenne, soy sauce, lemon juice, garlic, mayonnaise and bacon until mixture is combined well.
• Spread 1 tsp of mixture on each toast round, mounding it, and sprinkle tops with lemon.
• Preheat broiler.
• Broil in a jelly-roll pan, about 4 inches from heat, 1-2 minutes, or until puffed and golden.
• Sprinkle with remaining tablespoonful of scallion.

Steps:

• In a small saucepan, bring broth to a boil. Add quinoa, salt and 1/8 teaspoon pepper. Reduce heat; simmer, covered, 12-15 minutes or until liquid is absorbed., Meanwhile, place bacon in a large nonstick skillet. Cook over medium heat, removing 8 of the strips when partially cooked but not crisp. Continue cooking remaining strips until crisp. Remove to paper towels to drain. Finely chop crisp bacon strips. Cut remaining bacon strips lengthwise in half., Wrap a halved bacon strip around each scallop; secure with a toothpick. Sprinkle with remaining pepper., Wipe the pan clean, if necessary; heat over medium-high heat. Add scallops; cook 3-4 minutes on each side or until scallops are firm and opaque., Remove quinoa from heat; fluff with a fork. Stir in pineapple and chopped bacon. Serve with scallops.