Oven Baked Bacon

Who knew 'frying' bacon could be this simple?  I used to dread cooking bacon...simply because I disliked the mess left behind. Some time ago...I learned that there was a mess-less method of baking bacon in the oven.  We now have bacon often...cooked to perfection without any mess.  Just in case you have not yet discovered it...I'll share the method with you today. Try it. The bacon lovers in your family will thank you!

• 1 pound bacon

1. Pre-heat oven to 400°F.
2. Line 2 baking sheets with foil or parchment paper (for easy clean-up).
3. Lay the bacon slices on the baking sheet in a single layer.
4. Place the sheets in the oven for 17 - 20 minutes.  (If you are not using a convection oven...rotate the baking sheets after about 10 minutes.)  Cook to desired crispness.
5. Remove from oven and use tongs to transfer bacon slices to a paper lined platter to drain.
6. Serve immediately or refrigerate for later use.

No splatters.  Easy clean-up.  Flat slices.  Simple...and ready to use in your favorite dishes.

Bacon isn't just the perfect partner for eggs. Who knew that it paired so nicely with maple frosting on top of a doughnut?  Or that it could be added to the platter of dippers at a chocolate fondue.  Have you got a bacon story for us today?  We'd love to hear it!

 

Manitoba Rolls ~ White Dinner Buns

This well-used handwritten recipe in my files is one that came from my mother-in-law.  Since she originally got the recipe when she lived in Manitoba...they became known as Manitoba Buns.  When I bake buns, I always make it worthwhile and freeze those that aren't eaten fresh.  If you prefer to work with a smaller batch of dough, try cutting the recipe in half.  Truth be told, I usually do 1 1/2 times the recipe, since my Bosch mixer gladly handles up to 18 cups of flour.

• 4 cups warm water
• 1/3 cup potato flakes (instant mashed potatoes)*
• 1/4 cup sugar
• 1 Tablespoon salt
• 3/4 cup butter or margarine, softened
• 1/2 cup oil
• 2 eggs, beaten
• 10 cups flour, plus more as needed
• 2 Tablespoons instant yeast

1. Combine very warm water, potato flakes, sugar, salt, butter and oil.
2. Add eggs to other liquids and mix thoroughly.
3. Combine yeast with 5 cups flour.
4. Add to liquids and beat until very smooth.
5. Continue to add flour until dough leaves sides of pan....and dough is soft but not sticky.
6. Knead until smooth and elastic.
7. Put dough into a large, greased bowl. 
8. Cover and let rise in a warm place until doubled in bulk (about one hour). 
9. Grease baking sheets or line with parchment paper. 
10. To make the buns, roll a small piece of dough in your greased hand to form a smooth ball. Alternatively, you can form the buns by pinching off egg-sized pieces of dough (my method). 
11. Place on prepared cookie sheets...leaving an inch or two between buns.
12. Cover with a tea towel and allow to rise in a warm place for about 45 minutes.
13. Bake at 375 degrees F. for about 15 minutes or until golden.

Yield: About 4 dozen large dinner rolls

*The original recipe called for 'potato water'.  I add instant mashed potatoes to the water instead.