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.

Raspberry Cream Parfait

February is known as the 'love month'.  In keeping with that theme...here is a tasty little parfait that we enjoyed at a luncheon earlier this month.  Served up in wee Mason jars or mini-parfait glasses...it is the perfect 'afterthought' to a lovely meal.

Chocolate Crumb Base:

• 1 cup oreo baking crumbs
• 4 tablespoons melted butter

Cream Filling:

• 1 cup whipping cream
• 1 tablespoon sugar
• 1 teaspoon vanilla
• 4 oz. / 125 ml cream cheese
• 1/2 cup icing sugar (confectioners sugar)

  Raspberry Sauce:

• 1 1/2 cups crushed raspberries
• 1/2 cup sugar
• 3 tablespoons water
• 1 1/2 tablespoons cornstarch
• 1 1/2 tablespoons water
• 1 tablespoon lemon juice

  Method:

1. Prepare raspberry sauce.  Combine raspberries, sugar and three tablespoons of water. Blend cornstarch with 1 1/2 tablespoons water until smooth; stir into berry mixture. Cook until mixture thickens and boils, stirring regularly. (Can be done in the microwave).  Add lemon juice. Set aside to cool.
2. To prepare the base, combine cookie crumbs and butter.  
3. Pack crumbs into the bottom of 10 parfait glasses (or 10 x 125 ml. mason jars).
4. For cream filling...combine whipping cream, sugar and vanilla and beat until stiff.  In a separate bowl, combine cream cheese and icing sugar; beat until smooth.  Add the whipped cream to the cream cheese mixture and whip to combine well.
5. Carefully add cream layer to the parfait glasses. * 
6. Spoon cooled raspberry sauce over whipped cream layer.
7. Refrigerate until ready to serve.
8. Just before serving, garnish with additional whipped cream, fresh raspberries and chocolate garnish or sprig of mint.

 Serves 10.

*Tip. Put whipped cream mixture into a Ziploc bag, seal and snip corner. Squeeze into serving dishes without making a mess.

White Chocolate Macadamia Nut Cookies

Since I am not really the biggest chocolate fan...I often reach for sweets that are pale in colour...and white chocolate macadamia nut cookies are hard to resist. Macadamia nuts are sometimes hard to find in the grocery store...but I have friends who bring them back from their Hawaiian vacation.  That makes the cookies all the more special!  Since tomorrow is Valentine's Day...I've added a variation below with a splash of red just for the occasion.

• 1 cup butter, room temperature
• 1 cup brown sugar, packed
• 1/2 cup granulated sugar
• 2 large eggs
• 1 1/2 teaspoons vanilla extract
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup white chocolate (about 8 ounces, coarsely chopped) *
• 1 1/2 cups coarsely chopped roasted macadamia nuts

1. Preheat oven to 350 degrees Fahrenheit. Line cookie sheet with parchment paper.
2. Beat butter, brown sugar and granulated sugar on medium speed until smooth.
3. Add the eggs and vanilla and beat until creamy.
4. Combine the flour, baking soda, salt.
5. Gradually add the dry ingredients to the creamed mixture, stirring until blended.
6. Add white chocolate chunks and macadamia nuts.
7. Drop by rounded tablespoon two inches apart on prepared cookie sheet...or use a cookie scoop. 
8. Flatten slightly with dampened hands.
9. Bake for about 12 minutes, or until golden brown around the edge. 
10. Remove from oven and let cool for several minutes.
11. Move to wire rack to cool completely.

Yield: 2 1/2 dozen large cookies
*White chocolate chips can be used instead, though the chunks are much preferred over here.

Valentine Version: 
 

Add 1 cup of dried cranberries along with the white chocolate chunks and the macadamia nuts.

* If you have a special occasion to celebrate...they bake up fabulously for a cookiegram! Cut parchment paper to fit the bottom of a 9" round cake pan or pie plate...and form an 8-inch cookie with about one cup of cookie batter, spreading evenly. Bake for about 15 minutes...or until golden. Cool. Write your message with melted chocolate or decorator icing. I used a 'writing tip' on a Ziploc bag...and then there's no mess to clean up.

Speaking of special occasions...it happens to be Marg's birthday today.  Feel free to make her day...and leave her a birthday wish in the comments today. 

 

Old-fashioned Crumb Cake ~ Cupcakes

Crumb cake was a coffee cake I grew up with...one that was baked often in my mother's kitchen.  Since there are always some who prefer the cake without raisins...I have taken to making cupcakes.  Fill half the muffin cups...then add raisins to the remaining batter and everybody is happy!

•  2 cups flour
• 1 cup sugar
• 3/4 cup butter, softened
• 1 teaspoon baking soda
• 1/2 teaspoon ground cloves 
• 1 teaspoon ground cinnamon
• 1 cup buttermilk 
• 1 large egg
• 1 teaspoon vanilla extract 
• 1 cup raisins 

Directions:

1. Pre-heat oven to 350°F.
2. Line muffin tin with paper liners.
3. Combine flour, sugar and butter in mixing bowl and mix until crumbly.
4. Reserve 3/4 cup of crumbs for topping.
5. Add baking soda, cloves and cinnamon to flour mixture and stir. 
6. Combine buttermilk, egg and vanilla and stir.
7. Add to dry ingredients and mix until smooth.
8. Stir in raisins.
9. Fill cupcake liners 3/4 full and sprinkle reserved crumb mixture evenly over tops. 
10. Bake about 25 minutes...or until toothpick inserted comes clean.
11. Cool on wire rack.

*To make a cake, pour batter into a greased cake pan and top with reserved crumbs. Bake as above for about 40 minutes.
Yield: 12 large cupcakes or one 9-inch square cake.

Cheddar Salsa Biscuit Rolls

Here is a simple brunch, lunch or appetizer idea...using your own favorite biscuit dough...or mine.   Serve with additional salsa...or dill pickles. 

Biscuit Recipe:

• 2 1/2 cups flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 Tablespoons sugar
• 1/2 cup butter, cold
• 1 egg
• 1 cup buttermilk

 Toppings:

• 2/3 cup hot salsa
• 1 - 1 1/2 cups grated cheddar cheese

1. Combine flour, baking powder, soda, salt and sugar.
2. Cut in butter, using a pastry blender to form a mixture of coarse crumbs.
3. Whisk together buttermilk and egg.
4. Add to crumbs, and mix gently to form a soft dough.  
5. Turn onto flour surface, and knead gently about ten times. 
6. Gently roll into a rectangle...about 10" x 16".
7. Spread with salsa and sprinkle with grated cheese.
8. Roll up from the long side, and pinch edge of dough to seal.
9. Cut into 16 equal slices.
10. Place on parchment lined baking sheet.
11. Bake at 400°F until golden (12-14 minutes).

Yield: 16

These biscuits are best fresh from the oven...but can be frozen and re-heated later. 

Chicken Black Bean Stew

It's the time of year when salads are put on hold...while soups and stews take their place.  This recipe came from my niece who lives in Australia several years ago...and has been changed up a little over the years.  It became Turkey Black Bean Stew last week, as we used up the last of our Christmas turkey in this recipe. Top with grated cheese, a dollop of sour cream and avocado pieces according to preference. It's a favorite at our place! 

• 1 lb. boneless chicken breasts, cut into 3/4" cubes (or 3 - 4 cups cooked chicken, bite-sized pieces*)
• 1 1/2 cups chopped onion
• 2 garlic cloves, minced
• 1 teaspoon. olive oil
• 1 or 2 carrots, sliced
• 1 cup red or orange bell peppers, coarsely chopped
• 1 19 oz. / 540 ml can corn
• 2 x 14 oz. / 398 ml. canned diced tomatoes
• 19 oz / 540 ml. can black beans, drained
• 4 oz. can chopped chilies, drained
• 1 tsp. each salt, oregano, basil
• 1/16 tsp. cayenne pepper
• 1/4 cup fresh cilantro, chopped

1. In a large heavy pot, saute chicken, onion and garlic in oil until onion is soft. 
2. Add remaining ingredients and bring to a boil. 
3. Reduce heat and simmer gently, uncovered for about 30 minutes.

*If using cooked chicken pieces, add with other ingredients once the onion and garlic are sauteed.