Warm Edam Cheese Souffle With Crispy Bacon Recipes

Steps:

• Preheat the oven to 350 degrees F and butter a 3-quart oval baking dish.
• Put the doughnuts and bread into a very large bowl and mix to combine.
• In a separate bowl, add the cream, milk, sugar, cinnamon, vanilla and eggs and mix until well combined. Slowly pour the egg mixture over the doughnuts. Mix well and slightly press into the prepared baking dish. Bake until golden brown with a firm consistency, 45 to 50 minutes.
• Meanwhile, grease a baking sheet with the oil and lay out the slices of bacon on top, making sure they don't overlap. Bake on another rack in the oven until crispy, about 20 minutes. Allow to cool slightly, then dice into small pieces.
• Cut the bread pudding into small rounds using a 3-inch round cutter. Place on round plates, topping each with the crispy bacon and a dollop of whipped cream.
• Reserve any remaining bread pudding for another use or just eat the scraps!

Steps:

• Preheat oven to 350°F. Melt butter in medium saucepan on medium heat; stir in flour. Cook 1 min. Gradually add milk, stirring until well blended. Cook and stir until mixture comes to boil. Remove from heat. Add cheese, stirring until melted. Stir in mustard and bacon. Cool slightly. Stir in egg yolks, 1 at a time.
• Beat egg whites with electric mixer on medium speed until stiff but not dry, about 5 min. Gently fold into yolk mixture. Pour into 12 lightly greased nonstick muffin cups.
• Bake 25 min. or until puffed and set.

Steps:

• Preheat oven to 350 degrees.
• Melt butter in medium saucepan on medium heat.
• Stir in flour.
• Cook 1 minute.
• Gradually add milk, stirring until well blended.
• Cook and stir until mixture comes to a boil.
• Remove from heat.
• Add cheese, stiring until melted.
• Stir in mustard and bacon.
• Cool slightly.
• Stir in egg yolks, 1 at a time.
• Beat egg whites with electric mixer on medium heat until stiff but not dry, about 5 minutes.
• Gently fold into yolk mixture.
• Pour into 12 lightly greased nonstick muffin cups.
• Bake 25 minutes or until puffed and set.

Steps:

• Place a pizza stone on the middle rack of the oven and preheat the oven to 500 degrees F.
• In a medium size saute pan, add olive oil and heat over medium heat. When the oil is hot, add the bacon and cook until the bacon is very crispy and all of the fat is rendered. Remove the bacon with a slotted spoon and drain on a paper towel-lined plate. Remove all but 2 tablespoons of the bacon fat from the pan and discard. Place the pan over high heat. Add the onions to the hot bacon fat and cook until the onions are well browned, about 8 to 10 minutes, stirring often. Remove to a paper towel lined plate.
• In a small bowl, combine the mascarpone and farmer's cheeses. Season with nutmeg and black pepper. Reserve.
• On a lightly floured surface, stretch or roll the dough as thinly as possible, about 14 to 15-inch circle. Evenly spread the mascarpone mixture over the dough. Sprinkle with the mozzarella and Parmesan cheeses, bacon, thyme, and sauteed onion. Bake until the pizza crust is nicely browned, about 8 to 10 minutes.
• Remove pizza from the oven, transfer to a cutting board, cut into slices and serve immediately.
• In a small bowl, dissolve the yeast and honey in 1/4 cup warm water.
• In a food processor, combine the flour and the salt. Add the oil, the yeast mixture, and the remaining 3/4 cup of water and process until the mixture forms a ball. (The pizza dough can also be made in a mixer fitted with a dough hook. Mix on low speed until the mixture comes cleanly away from the sides of the bowl and starts to climb up the dough hook).
• Turn the dough out onto a clean work surface and knead by hand 2 or 3 minutes longer. The dough should be smooth and firm. Cover the dough with a clean, damp towel and let it rise in a cool spot for about 2 hours. (When ready, the dough will stretch as it is lightly pulled).
• Divide the dough into 4 balls, about 6 ounces each. Work each ball by pulling down the sides and tucking under the bottom of the ball. Repeat 4 or 5 times. Then on a smooth, unfloured surface, roll the ball under the palm of your hand until the top of the dough is smooth and firm, about 1 minute. Cover the dough with a damp towel and let rest 1 hour. At this point, the balls can be wrapped in plastic and refrigerated for up to 2 days.