Time for our weekly get together where I share some occasionally weird or strange bacon recipe (on the other hand it might be something terribly FABULOUS too) with all of you. It’s up to you to see if it tickles your “bacon fancy” or not and this one could go either way. It’s a rather unusual recipe but guess what – even though apparently this started out as a JOKE many years ago, it caught on eventually and is somewhat of a gourmet item now. WHAT AM I TALKING ABOUT???
Bacon Ice Cream that’s what!
Actually this recipe is for Maple Bacon Ice Cream which just happens to be even better than the original recipe. This is kind of a complicated recipe I grant you AND it needs some special equipment like a candy thermometer and an ice cream maker but then again – both of those things are available at most stores for relatively cheap these days. And WHO doesn’t love homemade ice cream of ANY kind???? So anyway, here’s the recipe in case you are UP FOR IT.
1 cup grade B maple syrup
4 cups half-and-half
1 1/2 cups granulated sugar, divided
5 egg yolks
1/2 pound thick-cut bacon (about 6 slices)
In a medium saucepan over moderate heat, reduce the maple syrup to 1/2 cup. Set aside.
Over moderate heat in a medium saucepan, heat the half-and-half with 1/2 cup sugar until hot and just bubbling around the edges.
In a medium bowl, whisk the yolks with 1/2 cup sugar, then add 1 cup hot half-and-half mixture in a slow stream, whisking constantly. Pour the whole egg mixture back into the saucepan and cook over medium heat, stirring constantly with a wooden spoon, until the mixture coats the back of the spoon and registers 170 degrees F on a thermometer. Do not let boil. Pour the mixture through a fine mesh sieve into a medium bowl and whisk in the maple syrup. Cover with parchment paper letting the paper touch the surface of the mixture, to prevent a skin from forming. Chill the mixture until very cold, at least 6 hours and up to overnight.
Preheat the oven to 425 degrees F.
Cook the bacon – bake in oven OR fry in fry pan – whatever you want – just make sure it’s crispy, let it cool, then finely chop.
Line a sheet pan with parchment paper and set aside. Place the remaining 1/2 cup sugar in the saucepan and cook over medium heat, stirring with a fork, until the sugar starts to melt. Stop stirring and cook until the sugar is a golden caramel color, about 10 minutes. Add the bacon and stir to coat. Pour onto prepared baking sheet and let harden. Chop the candied bacon into small pieces.
Freeze the custard in an ice cream maker according to the manufacturer’s instructions, 20 to 30 minutes and at the last minute, add the candied bacon and let churn until just combined. Transfer to an airtight container and freeze.
BYOC: Try adding some cayenne pepper to your chopped bacon before you stir it into the melted sugar.
Special equipment: candy thermometer, ice cream maker.
I have to tell you that there are a lot of recipes out there for bacon ice cream (believe it or not) and some of them are less complicated than this one but this is the one we tried (that’s the ROYAL WE). It was delicious but then we are fans of anything bacon around here.
It’s Mother’s Day Tomorrow – want something SPECIAL to give her for breakfast???
Well of course you do…………and this might be it…………..I’m giving you the recipe NOW so you can go shopping and get the stuff you need – this really is delicious and I know she will feel EXTRA SPECIAL with a bouquet of flowers and this on the breakfast table!
I saw this one online and I HAD to share. Gosh – this is quite a fabulous treat and it’s definitely extra good with the French bread since it’s crusty and thick and delicious. Can you make it with any other kind of bread? Of course but the French Bread loaf is a great size vs. a bagette. Here’s the scoop:
1/4 cup milk
1 tsp cinnamon- divided
1-2 dashes of nutmeg
1/2 tsp vanilla
4 slices of bacon- cooked and crumbled
4 oz cream cheese- at room temp
1 1/2- 2 Tbs maple syrup
8 slices french bread
Cook bacon til crispy, then crumble or chop into small pieces.
Beat the cream cheese til smooth, then beat in the maple syrup. Test the flavor, add more syrup if desired. Fold in the crumbled bacon with a rubber spatula. Set aside.
Preheat griddle to 325 degrees, or on the stove at medium heat. Cut 8 slices of French bread about 1 inch thick. In a pie pan, or 8×8 baking dish, crack the eggs and add 1/2 of the cinnamon. Mix carefully with a fork. When cinnamon is mixed in add the vanilla and nutmeg and stir again. Add the milk and stir.
Grease griddle with shortening. Dip two pieces of bread at a time into the egg dredge. Let them sit for 10-15 seconds before turning them over to repeat on the other side. Place the soaked bread onto the hot griddle. Repeat with two more slices of bread. Add the remaining cinnamon to the egg mixture and repeat process with last four slices of bread. Cook for 2-3 minutes per side, or until golden brown. Adjust heat if necessary. NOTE: I used a regular skillet as I don’t have a griddle and it worked JUST FINE!
Spread about 1/4 cup of the cream cheese mixture between two slices of the French toast. Top with powdered sugar, jam, or syrup. Eat while still warm.
WHAT DID I TELL YOU? Is this not a dreamy recipe? Oh yeah…………………….and the reason the cinnamon is divided up is so that the first four bread slices don’t “suck up all the cinnamon” in the egg mixture – bread will absorb all the yumminess and if you have another batch of cinnamon half way through the process to add then the egg mixture stays nice and cinnamon-ey ! Note that this is a recipe for FOUR people…….but then again, maybe YOU could eat two of these “French toast sandwiches” yourself? Maybe – maybe not – it’s very delicious but if you can always have some bacon on the side you know. Can’t have too much bacon.
Happy Mother’s Day to Moms everywhere…………
Me and Mom playing when I first came to live with her and Dad…..
A Mom’s arms are the bestest spot to be!
It’s good to be King !
A “bittersweet” P.S. from Mom……………eight years ago yesterday I started One Spoiled Cat with my precious boy Sammy. I had no idea that we’d get so many followers and friends but we did and I am grateful. I still miss Sammy every single moment of the day but Teddy certainly has made things FUN around here too. He’s just as special as Sammy was in his own ways. Thanks to all of you who noticed it was our blogaversary yesterday !! We’ll be here as long as my fingers work on the keyboard and Teddy and I have things to say………thank you for your friendship.
Greetings visitors to my kitchen…………..I’ve given the Castle Chef the day off again just so I can spend time with you passing on some of my favorite baconized recipes. I’m continuing the trend of EASY PEASY RECIPES today with one that’s almost TOO easy. However, don’t let the fact it’s easy lead you to believe it’s not good. Because it’s kind of like CANDY and who doesn’t like that?!
Crackers of your choice – Keebler or Ritz – any buttery cracker will do. Usually this recipe makes one whole “sleeve” of crackers AT LEAST.
Parmesan cheese (package of shredded parmesan is way better than using the shakeable parmesan in a can)
Brown sugar – depends on how much you put on each cracker but you don’t want to OVERLOAD them!
Preheat oven to 250F. Put sheet of aluminum foil on your baking sheet and if you have a “cooling rack” put that on top of the foil so the crackers sit “up” a bit.
Cut strips of bacon in half, then lay the crackers in rows
Place a teaspoon of parmesan cheese and brown sugar on each cracker, then carefully wrap each one in a strip of bacon. (If you’re using thicker bacon strips, use a toothpick to secure it)
Put the crackers on the rack (on top of the baking sheet), and bake them for 2 hours at 250°F.
See what I mean? Easy? It’s actually beyond easy. Now let me say this – I tried this recipe both ways………brown sugar on TOP of the whole thing assembled and brown sugar UNDER the bacon and both are delicious. I preferred the brown sugar on top myself. Also, some people think parmesan cheese isn’t necessary in this recipe and I agree. But it IS tasty with the sweetness of the sugar and the saltiness of the bacon. You can experiment yourself!!!
Two Thumbs Up!
See? Rave reviews………..you can’t ignore RAVE REVIEWS can you?
WELCOME TO THE CASTLE KITCHEN!!! Time to get cookin’ with bacon!
For years now The Royal Mom has seen recipes for “bacon jam” and thought “ICK” – you’ve got to be kidding. Well, she USED to think that, but no longer does. She finally let me make some for her and now – well – it’s her favorite burger topping! So I thought I’d share the recipe with you – it’s definitely worth the trouble to make (which really isn’t much trouble!) and it’s EVER SO YUMMY.
1 pound thick sliced bacon, cut into 1-inch pieces (see Recipe Note)
1 large yellow onion, diced small
2 cloves garlic, peeled and smashed
1/3 cup balsamic vinegar
1/3 cup packed brown sugar, packed
1 Cook the bacon: In a large skillet over medium heat, cook the bacon in two batches so as not to crowd the pan. (If your pan is large enough, it’s fine to cook all the bacon at once.)
Stir occasionally, until the fat is rendered and the bacon is browned, but not burned or overly crispy. Scoop out the first batch of cooked bacon with a slotted spoon, and drain it on a paper towel-lined plate. Cook the remaining batch.
This should take about 25 to 30 minutes total for both batches.
2 Cook the onions and garlic: Drain all but 2 tablespoons of fat from the pan. You can eyeball it. Add all the bacon back to the skillet.
Add the onion and garlic to the skillet and cook until the onions are translucent, about 6 minutes.
Reduce the jam: Add the vinegar and brown sugar to the skillet, and bring to a boil. Cook stirring and scraping up browned bits from the skillet for 2 minutes
Reduce the heat to medium low, and simmer uncovered, stirring occasionally, until the liquid turns syrupy and almost completely evaporates—this should take about 30 minutes.
4 Store and reheat if needed: Use immediately, or spoon it into an airtight jar and refrigerate for up to four weeks. Serve warm.
To reheat, zap it in the microwave for about 45 seconds or warm it in a small saucepan on the stove over medium heat, stirring occasionally until heated through, about 10 minutes.
Yep – that’s what The Royal Mom said when she tried some……….good on crackers, ESPECIALLY good on burgers, good with all sorts of things and it might sound like a pain in the neck to make but really – isn’t just about EVERYTHING a pain in the neck unless you are excited to make it? If you love bacon – GO FOR IT.
Yep – and plenty of it!
Not in our castle……leftover bacon simply does not exist!
Give this a try – I promise you will love it. If my ROYAL MUM can be happy with it, well – anyone can!
Happy Caturday – may your own castle have the aroma of bacon cooking!!
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.
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
Heat the oven to 375 F.
Spray muffin cups with nonstick baking spray or cooking spray.
In a large mixing bowl with electric mixer, cream butter and brown sugar until light. Beat in the eggs until well blended.
In a separate bowl, combine the flour, baking powder, salt, and cinnamon; stir or whisk to blend thoroughly.
Add the dry ingredients to the creamed mixture, alternating with the milk. Stir just until blended. Fold in the apple and bacon until blended.
Immediately spoon the batter into the prepared muffin pan, filling the cups about three-quarters full.
Bake for 18 to 22 minutes, until lightly browned.
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!
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!
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
Preheat oven to 475 degrees F (245 degrees C). Line baking sheet with foil.
After bacon is fried, break up into small bits..
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.
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.
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.
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………..
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
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
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.
Mix the baking soda and cayenne pepper and set aside.
Prepare a large mixing bowl by spraying generously with cooking spray. Also, coat two spatulas with cooking spray. Dump the popcorn in the bowl.
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.
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
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)
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
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!
Greetings Loyal Subjects! Your King has taken over the Castle kitchen yet again to bring you another FAB Christmas recipe!!!
Today it’s going to be an appetizer…………perfect for when your company arrives but Christmas dinner isn’t QUITE ready to put on the table yet. Just be careful they don’t eat so much of this that they are too full to have the MAIN EVENT! You may have to remove this after 15 or 20 minutes out on the buffet table for your guests! No foolin’ !
This is another one of those “easy to make” recipes too………when you’re busy in the kitchen making a big Christmas dinner for everyone you can just put this out and let everyone help themselves with crackers, chips, or crusty crostini – make it the night before and let it come to room temp the morning of your get-together…………
1 package (8 ounces) cream cheese, softened
1 cup sour cream
5 green onions, thinly sliced
4 medium tomatoes, chopped
1 large green pepper, chopped
1 jar (16 ounces) taco sauce
2 cups shredded cheddar cheese
1 pound sliced bacon, cooked and crumbled
Tortilla or nacho tortilla chips (or something else you might like!)
In a bowl, beat cream cheese and sour cream until smooth. Spread in an ungreased 13×9-in. dish or on a 12-in. plate. Combine onions, tomatoes and green pepper; sprinkle over the cream cheese layer.
Pour taco sauce over the vegetables. Sprinkle with cheddar cheese. Refrigerate. Just before serving, sprinkle with bacon. Serve with chips.
Well everyone I bet you already have your holiday meals planned right? If you’re still looking for a few “what do I feed these people before the main even???” ideas, this is a good one.
Cool ornaments for your tree if you’re a BACON lover!
Yeah – why not leave Santa a pile of bacon and a glass of milk instead of the traditional cookies and milk?????
See you next week for the next to last “bacon for Christmas” recipe before the BIG DAY.
Welcome to the Castle! Where Bacon is the King (well……actually I’m the King but……)
Today I have a holiday cookie recipe for you which is totally crunchy and delicious – has a lot of yummy ingredients in it though so you just KNOW it has to be delicious when you make these. It’s got two of our Castle Baconia favorite things in it too – BACON and PECANS!
Bacon Lace Cookies
3 slices of bacon, cooked until crispy but not burnt and then crumbled to make about ⅓ cup of bacon crumbles, 1 T fat reserved
4 Tablespoons (1/4 cup, ½ stick) unsalted butter
½ cup sugar
3 Tablespoons light corn syrup
1 Tablespoon heavy whipping cream
pinch of salt
1 teaspoon vanilla
½ cup flour
heaping ⅓ cup chopped pecans
Place the oven racks in the top and bottom thirds of the oven. Preheat the oven to 350 F. Line 2 baking sheets with parchment paper or silicone mats.
Place the 1 tablespoon reserved bacon grease into a 2 quart saucepan. Add the butter, sugar, light corn syrup, cream and salt to the bacon fat. Turn the heat onto medium and let the mixture come to a boil, stirring constantly.
Add the flour and vanilla and continue to stir constantly for about 1 minute, until the mixture is thickened and starting to pull away from the sides of the pot.
Turn off the heat and mix in the bacon and pecans.
Using a teaspoon measure, drop teaspoons of the batter 3 inches apart on the cookie sheets (I placed 6 to a sheet). These cookies will spread–truly use just a teaspoon of the batter.
Bake the cookies until they are bubbling and a darker golden, about 6-8 minutes. Rotate the cookie sheets top to bottom and front to back halfway through.
Let the cookies cool on the baking sheet about 4 minutes, until you can gently move them to a cooling rack.
Store the cookies between paper towels–although this cookie does not taste greasy, much like bacon itself it benefits from resting on paper towels to absorb any excess oil from the nuts and bacon both. The paper towels will also prevent sticking.
Yes you CAN HAZ because I made extra!!
Surely we aren’t supposed to BELIEVE this are we????
It makes us ALL happy right?????
I truly think these cookies will make you happy too. They are crunchy, crispy, and delectable with that bacon and sweet flavor together. The other thing you need to know about them is they are addictive. But then WHAT isn’t when it’s made with bacon? Right????
Until next Saturday, this is your King in the castle kitchen in Baconia, signing off! (well actually I’m napping off…..time for a snooze).