Bakin’ with Bacon With King Teddy

Greetings loyal subjects of the land of Baconia – where BACON RULES (and so do I!)

I’ve got another ridiculously easy recipe for you this week………….probably too easy in some ways.    I think some of you like a challenge – lots of ingredients and steps and this has neither.    It’s just a very tasty bacon/apple muffin that is GREAT for breakfast.   Breakfast is the most important meal of the day you know so it needs to be GOOD.     THESE ARE GOOD.

Apple-Bacon Muffins

Ingredients:

• 4 ounces (1/2 cup) butter, softened
• 1/2 cup packed brown sugar
• 2 large eggs
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 cups all-purpose flour
• 2 tablespoons cinnamon
• 2/3 cup milk
• 3/4 cup finely chopped apple  (doesn’t matter what kind of apple)
• 1/2 cup diced bacon

DIRECTIONS:

1. Heat the oven to 375 F.

2. Spray muffin cups with nonstick baking spray or cooking spray.

3. In a large mixing bowl with electric mixer, cream butter and brown sugar until light. Beat in the eggs until well blended.

4. In a separate bowl, combine the flour, baking powder, salt, and cinnamon; stir or whisk to blend thoroughly.

5. Add the dry ingredients to the creamed mixture, alternating with the milk. Stir just until blended. Fold in the apple and bacon until blended.

6. Immediately spoon the batter into the prepared muffin pan, filling the cups about three-quarters full.

7. Bake for 18 to 22 minutes, until lightly browned.

8. Cool in the pan for about 10 minutes, then remove to a rack to cool completely.

Makes 12 to 15 muffins.

See?   Easy Peasy……..and before you ask me – of course you can put more bacon in and for that matter more apple if you want.    More apple will make your muffins a little more moist but so what.   

Bacon does make everything better – that’s why we are all so glad to live in the land of Baconia where bacon is abundant and Moms are hypnotized into making things WITH bacon so there’s more of a chance WE can have some!   

See you next Saturday for another baconized recipe!   

Teddy, KING OF BACONIA

Bakin’ with Bacon and King Teddy

Hello Bacon Fans!   Happy “almost St. Pat’s Day” and welcome to the Castle kitchen!

Today’s recipe isn’t GREEN but it has some green in it – if you choose to use it.  There is fresh thyme in the recipe – that counts right???!!!!     I’ll tell you right now before you see what I’m making for you today that this might sound like a very unusual recipe and maybe it is………but it’s an option for you if you are tired of the “same old/same old” appetizers or you have some special friends you want to make a little something different for.     These are – well – yummy in the tummy as we say around here!

Bacon-Peach Pizzas

 

INGREDIENTS:    (recipe makes FOUR appetizers)

1 ready-made pizza dough

4 slices bacon – thick cut or regular (as usual you can add more or less)

1 tablespoon all purpose flour

1 cup olive oil

1/2 cup ricotta

2 teaspoons chopped thyme (optional but adds a nice flavor)

Ground black pepper to tasste

20 slices of fresh peach (fresh are BEST – canned are too “wet” !!)

1/2 cup grated parmesan

4 tablespoons olive oil

DIRECTIONS:

1. Preheat oven to 475 degrees F (245 degrees C). Line baking sheet with foil.
2. After bacon is fried, break up into small bits..
3. Place 1 dough quarter on a work surface and lightly dust with flour; roll into a 1/8-inch-thick shaped crust (round or square or something irregular – doesn’t matter!). Stretch dough with your hands to an even thickness; let rest on the work surface for 5 minutes. Repeat with remaining other three pieces of dough.
4. Heat about 1 cup olive oil, reaching about 1/2-inch depth, in a heavy cast iron skillet over medium-high heat. Fry each piece of dough until browned and cooked through, about 2 minutes per side. The first side will be lighter than the second side. Drain the crusts on paper towels.
5. Transfer pizza crusts, lighter-side up, to prepared baking sheets. Spread about 2 tablespoons ricotta cheese onto each crust using the back of a spoon. Sprinkle about 1/2 teaspoon fresh thyme over ricotta layer. Sprinkle bacon bits over the ricotta-thyme layer; season with black pepper. Nestle about 5 peach slices onto each mini-pizza and sprinkle 1 tablespoon Parmesan over each pizza. Drizzle a bit of olive oil on top.
6. Bake in the preheated oven until cheese is melted and peaches are lightly browned and tender, 12 to 15 minutes. Cool pizzas for 5 to 10 minutes on the baking sheet.

YES I know it sounds a little weird…………..sometimes the yummiest things and strangest combinations make for the very best and most interesting snacks!     You know I’m right!

Have a Green Beer on me!!!!   Happy St. Patrick’s Day tomorrow………..

Hugs from the Castle…….King Teddy

 

Baconia Salutes Dr. Seuss

Today’s the day you silly goose

That we Baconians celebrate Dr. Seuss!

Green eggs and ham would be a good start…..

Here’s what you’d need in your grocery cart!

 

First of all we are hooking up to a bunch of blogs that are celebrating Dr. Seuss Day!    Who knows what kind of fun they’re having – just like we’re having fun in honor of “THE MAN” we all love too.   Dr. Seuss – this blog today is in your honor.   If you click the badge below you’ll be able to see links to everyone pawticipating in the HOP today!

Happy Dr. Seuss Day everyone………………..we’re celebrating today with one of the traditional foodables from the Dr. Seuss books………….. We are using BACON (of course) instead of actual ham but then it all comes from the same place right?

Green Eggs and Ham – a la Seuss!!

 

Ingredients:

•  4 large eggs
•  4 slices of bacon cooked until NOT YET CRISPY – needs to be “bendable” 
•  about 3 tsp of pesto per egg
  

 

Directions:

1.  Preheat oven to 400F.  Grease muffin tins.  Put bacon in each tin forming ring around inside of cup.   Crack egg in – put in all of the yolk and about 1/2 the white for runny yolks or all of the white if you don’t care for runny yolks.
2.  Put 1 tsp pesto on each egg
3. Bake 7-8 minutes until white is set and yolks are runny OR longer if you prefer non-runny yolks.
4.  Add a bit more pesto when you serve!

There are of course all kinds of ways you can change this recipe around and still be honoring Dr. Seuss with some green eggs and ham – some people use spinach in the recipe – pesto is another way to add the green………it’s up to you – remember my “Baconian Chef Philosophy” – recipes are GUIDELINES – you can “wing it” and come out with something even better if you want!

I thought you might like to see what I’m wearing to the Cat Scouts Dr. Seuss party later today – What?  You didn’t know I was a Cat Scout in addition to being King of Baconia?   Oh yes I am.   My brother Angel Sammy was a Scout and I’m following in his pawtracks.   Maybe you’d like to join up?   If you’re a cat, we’d love to have you.   Just go to CATSCOUTS.COM and register!

The Cat In The Hat (or Chefs Hat??!!)

Have a happy Dr. Seuss Day……………and try some green eggs and ham won’t you?

Your King……..!!

 

Bakin’ With Bacon and King Teddy!

It is I – Your King – why in Mexican gear?   Because today’s recipe is HOT HOT HOT !

Yes it might be a little dramatic but it got your attention – Si ??    Today’s recipe is for a SNACK using bacon but another ingredient is CAYENNE!   Spicy stuff that is………but it’s awfully tasty on popcorn especially with the addition of some nice salty bacon!!    This is good for watching a movie on TV or binge-watching a favorite series – or even some sports spectacular.   Ready for this one?

Ole’ !! for Spicy Caramel Bacon Popcorn

 

Ingredients

• 10 slices of bacon
• 1 1/2 teaspoons baking soda
• 1 1/2 teaspoons cayenne pepper
• Nonstick cooking spray
• 10 cups of popped popcorn (1 cup kernels)
• 3 cup sugar
• 1/2 cup water
• 3 tablespoons unsalted butter
• 2 teaspoon fine sea salt

Instructions

1. Line bacon side-by-side on a baking sheet lined with parchment paper. Bake at 400 degrees Fahrenheit for 15 minutes, until crispy and brown. Remove and place on paper towels to drain. Press the tops with another layer of paper towels. When cool, cut into small pieces.
2. Mix the baking soda and cayenne pepper and set aside.
3. Prepare a large mixing bowl by spraying generously with cooking spray. Also, coat two spatulas with cooking spray. Dump the popcorn in the bowl.
4. Combine sugar, butter, salt, and water in a medium saucepan. Cook without stirring on high heat, until it becomes light golden-yellow caramel. This takes about 10-12 minutes. Remove from heat and add the soda/cayenne mixture. Careful, as the mixture will bubble up! Add the bacon bits.
5. Pour the caramel mixture over the popcorn and toss until coated evenly. Pour the popcorn onto a large baking pan and flatten and break into small pieces. Cool to room temp and serve, or store in an airtight container. The popcorn will keep up to four days in the fridge but I doubt it will survive that long because you will be EATING IT IMMEDIATELY!

I expect this will have you doing the Mexican hat dance all the way to the restroom.   HAHAHA    Sorry about that but hot stuff has that effect on some peeps…………

Make sure and have a nice cold BEVERAGE of your choice handy.

Doesn’t this popcorn sound good?   Give it a try!  

Now for no particular reason at all other than I find this terribly hilarious, here’s a little something for your entertainment after surviving another Bacon Blog from the Kingdom on a Saturday.   ENJOY:

See you next Sunday with another baconized recipe………….Your King

Bakin’ with Bacon With King Teddy

Hello from The Castle Kitchen!

I’m here cookin’ up a storm after giving the Castle of Baconia’s CHEF the day off.   I wonder what he does on his day off?    Clean the moat?   Take a spin in the countryside?   Visit his girlfriend?    Well, I’m just happy to leave my regular duties as the King of Baconia to bring you some YUMMY bacon recipes I’ve found here and there.

Today’s is probably the EASIEST one I’ve ever given you.    You might even think it’s just too easy to be good – but you’d be wrong!    It’s excellent.   The fact of the matter is, you really COULD use any two cheeses you like in this recipe but I really think Swiss and Cheddar (my preference is sharp cheddar) are a wonderful combination that compliments each other.

So, as I said – there’s something extra special about an EASY to make but “different” sandwich so here’s one for you to try.

Bacon, Tomato  and Two Cheeses Sandwich (makes 4)

Ingredients

• 1/4 cup mayonnaise
• 2 teaspoons Dijon mustard
• 8 slices sourdough bread
• 8 slices Swiss cheese (3/4 ounce each)
• 8 slices cheddar cheese (3/4 ounce each)
• 8 slices tomato
• 4 slices sweet onion
• 8 cooked bacon strips (or more)
• 2 tablespoons butter, softened

Directions

• In a small bowl, mix mayonnaise and mustard; spread over four bread slices. Layer with cheeses, tomato, onion and bacon. Top with remaining bread. Butter outsides of sandwiches.
• On a griddle, or in a frying pan, toast sandwiches over medium heat until golden brown and cheese is melted, 2-3 minutes on each side.

See?  I wasn’t kidding was I – easy as can be.  

Well it makes me happy too or I wouldn’t be King of Baconia right?    Angel Sammy passed the crown on to me because HE also was happy about bacon.   One of the PERFECT foods!

Have a super Saturday, I’m headed to my throne to rest!

Bakin’ With Bacon At The Castle

Saturday Greetings from the Castle !   Shakin’ the pots and pans in the kitchen am I !!

That’s what I do on Saturday morning – give our Castle Baconia Chef the day off and I whip up something special involving BACON for all of you………………….are you ready?   Have your pencil and paper ready?    If you are a bacon-maniac then you will make sure and try this one.   It’s got all the stuff to make a bacon lover (or just plain FOOD lover!) smile.

 

Bacon Chicken and Dumplings

Ingredients:

3 slices bacon (I use five slices but that’s just me – you can use as much as you want!)

3 large potatoes, peeled and diced

1 onion, diced

4 skinless, boneless chicken breast halves – diced

3 cups chicken broth

1 teaspoon poultry seasoning

salt and pepper to taste

1 (15.25 ounce) can whole kernel corn, drained and rinsed

3 cups half-and-half (or light cream would also work)

1 1/2 cups biscuit mix (I use Bisquick myself!)

1 cup milk

Directions:

 

1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside; reserve bacon drippings in skillet.
2. Add potatoes, onion and chicken to bacon drippings and cook for 15 minutes, stirring occasionally. Pour in chicken broth; season with poultry seasoning, salt and pepper. Stir in corn, and simmer all together for 15 minutes.
3. Pour in half-and-half and bring to a boil; add crumbled bacon. In a medium bowl, combine biscuit mix with milk and mix well (dough should be thick). Drop tablespoon sizes of dough into boiling mixture; reduce heat and simmer for 10 minutes uncovered, then another 10 minutes covered. (Note: Do not stir while simmering, or dumplings will break apart). Serve hot.

Are you salivating yet?   This is a doozy and really not a lot of trouble to make either!

Yep that’s what it is – YUMMY.    It’s great comfort food too.   Nothing wrong with eating comfort food – we do that a lot around the Castle.   The more comfortable the better.

MY ALL TIME FAVORITE!

Now I believe now that I’ve shared my vast knowledge of “all things bacon” in the kitchen, I should go take a rest in my chambers…………my royal chair and crown await.   Please make plans to visit me again next week when I will have another delicious baconized recipe for you to add to your collection!

See you in the Castle Kitchen next week!!    Your King, Teddy

Tuesday Teaser Class

It’s TUESDAY!!!    Have you COMMENTED yet?   You’d better!!

Welcome to Teaser Class students.   We have a doozy of a Teaser today so make yourselves comfy in your desks and listen up while we remind you of how class is conducted then show you today’s photo.

Rules?   Yep – we’ve got them and you know them but it doesn’t hurt to REMIND you what you have to do does it?

I don’t mind a reminder!

So just do your best – see if there are any features in the photo that you can google to get some ideas……….see if maybe there’s something in the photo that reminds you of a place you’ve seen…..but whatever you do, just don’t do some kind of image search.    Just use your sleuthing skills – I know you’ve got them!

You’ve got THAT right!

Here are the badges you might win – I know you want one !!!!

I’m DETERMINED to win one – do I look DETERMINED???

Let’s get our Security guy in here with the photo – you’ve waited long enough!

I saw him following a smoke trail into the boys potty room a little while ago!

HAHA – you said POTTY!

PAGING SECURITY GUARD TO GEOGRAPHY CLASS WITH PHOTO!

Alright you hooligans! Off to the principal’s office for you!

Sorry Professors – I had to take care of a little PROBLEM in the restroom!!!! Here’s the photo for today!

Where was this photo taken????????    IT’s a whopper isn’t it but quite a beautiful photo……………………….Do your best – that’s all we ever ask of you right?   Right!     Tomorrow we’ll find out who our First Commenters were, who was FIRST RIGHT, who was RIGHT NOT FIRST and who gets a GREENIE for trying but being wrong.   See?  Even if you guess and are wrong you get a prize!!

We’ll also tell you who sent us this fabulous photo…………..our GUEST TEASER.

LOOKS IMPOSSIBLE TO ME!

Cheer Team?   I think the students need a little revving up – they look confused about the Teaser – convince them they can handle it will ya?

Alright students give us a smile
You’d think we just told you to crawl a mile!
You can do it – we’re sure you can guess
If you don’t even try you’ll have NO success!
Study the photo and look for clues
Google your heart out don’t sing the blues!
We’ll cheer for you tomorrow and say your name
Then you can brag on your claim to fame!!!

 

Thanks girls – maybe that will fire up the class!     Now……………….

Who’s UP for lunch?    You can stay here and work on Teaser or take a little food break with your Professors – a little “brain food” never hurt anyone!

I have to feed my BRAIN???

Howdy Doodle Boys and Girls – it’s time for lunch!  

TODAY’S AMAZING MENU:

This slideshow requires JavaScript.

Regular class time tomorrow – we’ll let you know who won what!!   Good Luck!

‘Scuse us while we eat lunch……..

Bakin’ with Bacon for Super Bowl Sunday!

Welcome to the Baconian Castle kitchen – Guess who the King is rooting for tomorrow?????

Well, I must say, even though running the kingdom of Baconia is a lot of work, on Saturdays I kind of take a day off so I can come here and play in the kitchen.   Our Castle Chef takes the day off and I take over.    Over the years I’ve made a LOT of yummy bacon things and in fact, have done a number of bacon dips for you with similar recipes BUT today I’m giving you the recipe for the FAVORITE bacon dip/spread EVER at least as far as the ROYAL PARENTS are concerned.    My Mom and Dad have this on toasted bagette slices, dipping chips, crackers, ANYTHING you like to use to put a dip on.    Doesn’t matter because this is just the BEST.    So if you have a crowd coming to your castle tomorrow – think about making this one.   It will disappear in no time.

 

Warm and Cheesy Bacon Dip

Ingredients:

• 16 ounces sour cream
• 12 slices bacon (cooked and crumbled) *actually this might be more bacon than you want to use – so use as much or as little as YOU want)
• 8 ounces cream cheese (at room temperature
• 8 ounces cheddar cheese (shredded (about 2 cups))   *we ALWAYS use sharp cheddar but whatever cheddar you like – go for it!
• ⅓ cup sliced scallions (about 3 scallions)

Directions:

1. Preheat oven to 400 degrees F.
2. In a large bowl, stir together all of the ingredients until thoroughly combined. Spoon mixture into a 1½-quart baking dish.
3. Bake until the dip is bubbling and starting to brown on top, 30 to 35 minutes. Serve warm with chips, baguette slices or your favorite crackers.

TOUCHDOWN!   Yep it’s really yummy!

Realizing not everyone is “into” football, or even involved in Super Bowl Sunday if you live across the pond or in another area of the world – we in the castle are rooting for the New England Patriots to win over the Los Angeles Rams.   But as it always is in sports – anything goes.    So who knows how things will turn out???    Not me – I just know I’ll be watching and eating WARM AND CHEESEY BACON DIP!!!!

And when the game gets boring, if it does, I’ll curl up on my throne and nap!

Happy Saturday !   King Teddy

Bakin’ With Bacon and The King

Greetings Fellow Baconians!   It’s me – your King – here with another whopper of a recipe!!!

Bear with me on this one………a lot of my recipes are rather easy to do and this one isn’t particularly TOUGH but there are a lot of ingredients……and as always you can substitute things (like all wheat pastry flour can be regular pastry flour) but never skimp on the bacon.   Right?    The recipe calls for making the bacon in a pan in the oven but of course you can do it in a skillet.   Remember what I’ve said before – recipes are an outline – you can improvise a little without compromising the deliciousness!

 

Bacon Chocolate Zucchini Bread

Yes, there are a lot of ingredients and Yes, it’s a little complicated BUT – oh me oh my is it gooood!

***NOTE THIS RECIPE IS FOR TWO LOAVES*** one for now and one to freeze for later!!  

Makes 2 loaves.

1.5 lbs. thick-cut bacon

5 tablespoons unsweetened cocoa powder
2 tablespoons unsalted butter
2 cups grated zucchini squash
3 eggs
1 cup vegetable oil
2 cups white sugar
¼ cup brown sugar
1 tsp. vanilla extract
1 ½ cups all-purpose flour
½ cup whole wheat pastry flour
1 tsp. baking soda
1 tsp. ground cinnamon
1 tsp. ground nutmeg

For the frosting:

1 cup (2 sticks) unsalted butter
2 cups powdered sugar
2 tsp. vanilla extract

1. Grease two 9” x 5” loaf pans or line with parchment paper. Wash zucchini and then grate it. Place in a colander and drain for an hour. Or, wring zucchini out using your hands, removing the excess liquid.

2. Cook the bacon. Lay strips of bacon on several rimmed baking sheets. Place in oven and set temp to 400 F. Bake until bacon is done, about 20 min. Place cooked strips on paper towels and allow to cool. Reduce oven temp to 350 F.

3. Microwave butter for 10-15 seconds or until soft. In a large bowl, add melted butter and cocoa powder. Stir until mixture is smooth and there are no lumps. If mixture is too thick, add some of the vegetable oil and stir until smooth.

4. Add the remaining oil, white sugar, brown sugar, vanilla extract and stir until smooth. Add the eggs and stir again. Then add the zucchini, stirring until incorporated.

5. In a separate bowl, mix the whole wheat pastry flour, all-purpose flour, baking soda, cinnamon, and nutmeg. Add to the wet mixture and stir gently until incorporated, being careful not to over mix the batter. Add ½ of the cooked, chopped bacon and stir one last time.

6. Pour mixture into the loaf pans, dividing equally. Bake at 350 F. for 60-70 minutes or until a toothpick inserted in the thickest part of the bread comes out clean. Allow to cool.

7. In a mixer with the flat beater attachment, beat 2 sticks of softened butter. Add the powdered sugar in batches, mixing until creamy. Add the vanilla extract and mix. Frost the cooled zucchini loaves generously, and then top with the remaining chopped bacon. Serve and enjoy!

 

We deserve things like this right?  AND you get your veggies along with the goodness of chocolate and bacon.  My Mom (The Royal Mom!) said when she first heard someone talk about zucchini bread she thought “YUCK”!!   She loved zucchini but making bread with it?    Then a friend made a loaf and brought it over and – well – now she understands.    So if zucchini bread wasn’t on your radar before you saw this recipe – by all means jump on the zucchini train!

It’s a WRAP!   See you next Saturday for more fun in the castle kitchen!!

 

Bakin’ With Bacon AND King Teddy

Welcome to the Castle Baconia Kitchen!

Hello Bacon Fans and Friends!     I have two EASY PEASY breakfast treats for you involving bacon today – why two?   Because they are such simple recipes I figured I “owed” you two instead of one.    Also I must admit I’ve probably done very similar recipes to these before – so forgive me if they are repeats.   Let’s face it – I just can’t resist bacon recipes!

First up is Bacon Quiche Biscuit Cups……………..are you ready????

Bacon Quiche Biscuit Cups

Ingredients

5 slides bacon

1 package (8 oz.) softened cream cheese

2 tablespoons milk

2 eggs

1/2 cup shredded swiss cheese

2 tablespoons chopped green onions

1 can Pillsbury (or another brand) Flaky Layers Buttermilk biscuits (10 biscuits)

Steps

• 1 Heat oven to 375°F. Spray 10 regular-size muffin cups with CRISCO® Original No-Stick Cooking Spray. In 8-inch skillet, cook bacon until crisp. Drain on paper towels. Crumble bacon; set aside.
• 2 Meanwhile, in small bowl, beat cream cheese until smooth. Gradually add milk and eggs, beating at low speed until smooth. Stir in Swiss cheese and onions. Set aside.
• 3 Separate dough into 10 biscuits. Press or roll each to form 5-inch round. Place 1 biscuit round in each muffin cup; firmly press in bottom and up sides, forming 1/4-inch rim. Place half of bacon in bottom of dough-lined muffin cups. Spoon cheese mixture evenly into cups.
• 4 Bake 21 to 26 minutes or until filling is set and edges of biscuit cups are golden brown. Sprinkle each with remaining bacon; lightly press into filling. Remove biscuit cups from pan.

Easy?  Yes!  Yummy?  Certainly!  

Next up one that’s even better in my humble Kingly opinion.    It has apples in it and apples and bacon are an incredibly tasty combo………………………….

Apple Bacon Breakfast Flatbread

Oh man oh man is this one yummy…………………

Ingredients

1 can Pillsbury Crescent Dough Sheet

12 slices of bacon, chopped

4 oz. (half 8-oz. package) softened cream cheese

1/4 cup raspberry preserves

1 cup shredded pepper jack cheese

1 large apple, peeled, chopped

1 cup shredded sharp cheddar cheese

Steps

• 1 Heat oven to 375°F. Spray 15×10-inch nonstick pan with sides with Crisco® Original No-Stick Cooking Spray. Unroll dough in pan; press dough to edges of pan. Bake 8 to 12 minutes or until golden brown.
• 2 Meanwhile, in 10-inch skillet, cook bacon over medium-high heat 5 minutes or until crisp. Drain on paper towels; set aside.
• 3 Spread cream cheese over partially baked crust to within 1/2 inch of edges. Spread preserves over cream cheese. Top with pepper Jack cheese, bacon, apple and Cheddar cheese. Bake 5 to 10 minutes longer or until thoroughly heated and cheese is melted.

Oohh la la…….and NO I’m not working part-time for Pillsbury but that’s the brand of pre-made biscuits or flatbread, etc. that we have in our grocery.  If you have other kinds – go for it – doesn’t matter who makes them – it’s just that pre-made makes it EASIER!   We’re all for EASY right cooks????

Oh Monsieur Le King I agree…….I shall be taking notes – Easy recipes means more time for me to float in the moat here at Castle Baconia!!!

Yes Pierre.    And you are a great cook here at the Castle – it’s kind of you to allow me in here to play with dough (!) on Saturdays.

Now, I must go take a Royal Nap.   Baking is tiring.   I’ll take any excuse for a nap…………you know how cats are – even if they are KINGS!!!!!

I shall return next Saturday with more ROYAL RECIPES from the Castle Baconia kitchens!    

King Teddy