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Bacon Big Boys – A Mid-Century <b>Recipe</b> Test

Posted: 18 Sep 2013 03:01 AM PDT

Hey there! Are you ready for some BACON?

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Meet the Bacon Big Boy! The minute I saw this recipe in a Better Homes and Gardens cookbook called Cooking for Two from 1968, I knew I had to make these. This is one of those recipes that has been hanging out on my "too make" list for years, and finally I had to put my foot down and make them before I started losing sleep over it. This recipe is exactly what it looks like: There are hot dogs on a roll and the whole thing is wrapped in bacon.

Bacon Big Boys

Author: 

  • 2 Large French rolls
  • Prepared mustard
  • 4 slices sharp natural Cheddar cheese
  • 4 frankfurters
  • 6-8 slices bacon
  1. Split rolls; if tops are rounded, trim slightly. Spread inside of tops with mustard.
  2. Arrange 2 cheese slices and 2 frankfurters on bottom half of each. Replace tops. Wrap 3 or 4 bacon slices spiral fashion around each; secure with picks.
  3. Place, top down, on a rack in a shallow pan. Bake at 400 degrees for 5-8 minutes. Turn and bake for 5-8 minutes more. Serves 2

3.2.1255

Sometimes, when you are reading a recipe, things don't really hit you until you actually start making it, actually measuring the ingredients and chopping and stirring. Then things suddenly occur to you. Lightbulbs are lit over your head and that little voice inside you says, "Wait just a flipping minute here."

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My light bulb went off on about the fourth strip of raw bacon, when I realized I wasn't just wrapping a sandwich, I was actually wrapping a little bit of insanity.

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All snuggly. In raw bacon.

I mean, really. Raw bacon. On bread. I have to tell you, I put these on a rack on top of a sheet pan, but hardly any grease dripped through the rack and ended up on the pan. Hardly any. From 8 pieces of bacon.

I'll give you one guess where all that grease went.

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You got it, buddy.

So, even with the knowledge that I was literally holding a heart-attack in my hands, I still pushed onward. With a flourish, I presented it to the family.

There was some disbelief.

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"That's…a lot of bacon."

"I know, right? Even the baby is shocked."

Tom TastesIMG_3277

"This is the greasiest thing I've ever eaten."

"I was going to make a joke about how watching you eat it was going to give me a heart attack, but for some reason it just isn't funny anymore."

"That's because this just got real. This is the kind of sandwich you eat when you are ashamed of how you live your life."

The Verdict: Greasy. And not in a good way.

From The Tasting Notes:

Inexplicably, eating this sandwich made us both sad. It wasn't that it was a bad sandwich. In fact, it was deliriously greasy, with all of the bacon fat sucked straight into the bread and running in little streams down your wrists while you ate it. It was just a bit…strange. It made you feel guilty while you were eating it, instead of after the fact. However, there was part of one of the sandwiches where just one strip of bacon was wrapped loosely around the bread and all the rest of the bacon had fallen away during cooking. This ended up tasting pretty darn good. So, as with everything, moderation is the key. Make the sandwich, but only wrap one strip of bacon around the whole thing. No one needs to eat two hot dogs and 4 strips of bacon AND all the bacon grease in one sandwich. It is just too much.

<b>Recipe</b>: Turkey Chili

Posted: 18 Sep 2013 02:43 AM PDT

Today's recipe is for a healthy and seasonal version of chili, made with ground turkey, tomatoes, corn, zucchini and peppers.

Ingredients:
2 Anaheim peppers
1 medium onion
1 lb. ground turkey
2 ears of corn
1 garlic clove
1 medium-sized zucchini
1 large ripe tomato
2 tbsp chili powder
1 tsp ground cumin
1/2 tsp dried oregano
1 15-oz can of low-sodium red beans
4 cups unsalted chicken broth
1 small canned spicy chipotle pepper (optional)
3 oz tomato paste
canola oil

Procedure:
Start by de-seeding and dicing two Anaheim peppers. It is also okay to use red or green peppers, if preferred.

Add a splash of canola oil to a large heavy bottomed soup pot, and saute one medium diced onion and the diced peppers until softened.

Add one pound of ground turkey to the pot, breaking it up and allowing it to cook along until brown.

Next, add in the kernels from two ears of corn, one minced garlic clove and one de-seeded, medium size 1/2-inch cubed zucchini.

Let the mixture cook for a few minutes.

Stir in one large diced ripe tomato, two tablespoons of chili powder, one teaspoon ground cumin and 1/2 teaspoon of dried oregano.

Then, pour in one well-drained 15-oz can of red beans and just enough unsalted chicken broth to cover. Roughly four cups of broth should be enough.

While the pot comes up to a simmer, de-seed, finely chop and add in a small canned chipotle pepper.

Continue to allow the chili to simmer for 10 to 15 minutes, and then add half of a 6-oz can of tomato paste.

Stir the paste in, and then cook the chili along for another 10 minutes until it is ready to serve.

Four-Ingredient <b>Recipe</b>: For a delicacy, try bruschetta with pears and <b>...</b>

Posted: 18 Sep 2013 02:35 AM PDT

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<b>Recipe</b>: Baked apples get an easy twist with French toast crust

Posted: 18 Sep 2013 02:28 AM PDT

By SARA MOULTON Associated Press on Sep 18, 2013, at 2:28 AM  Updated on 9/18/13 at 3:35 AM

Baked apples and apricots with French toast crust will be a hit with bakers who are pastry-impaired. MATTHEW MEAD / Associated Press

It's apple season again, one of the few times of the year I'm sorry I live in the city, without a car. If only I lived near an orchard, I'd pick my own apples and be happy.

I console myself with the varieties now gracing the city's farmers markets. It used to be that we'd have to be content with a strictly limited roster: Red Delicious, Golden Delicious, Granny Smith and Macintosh. The end. These days, thanks to adventurous farmers and the resurgence of all kinds of apple varieties, there are a ton of exciting choices.

This abundance practically begs you to assemble the filling for this baked apple treat from a mix of different apples rather than from a single type. Just be sure to taste the candidates before you start cooking to get a fix on what each one will bring to the table. Is it honey-like? Puckery-tart? Intense? Wine-y? Once you know, you can compose your own lineup.

I added dried apricots to the apples for contrast. If you'd prefer some other kind of dried fruit - cherries, raisins, cranberries or dried plums (otherwise known as prunes) - swap out the apricots for your favorite.

This kind of dessert - baked fruit with some kind of crust - happens to be my favorite. But crusts can be tricky, particularly pie dough. So this recipe is for the pastry-impaired. Instead of pie dough, we use French toast. Everyone can make French toast, even little kids.

For this filling, you should test the tenderness of the baked apples by piercing them with a paring knife, and check to see if there's juice in the pan. Then you can top it off with the soaked bread.

BAKED APPLES AND APRICOTS WITH FRENCH TOAST CRUST

Servings: 6

3 to 4 apples, peeled, cored, quartered and sliced 1/4 inch thick (6 cups)
1/3 cup plus 1 tablespoon sugar, divided
1/2 cup dried apricots, finely chopped
1 tablespoon lemon juice
2 large eggs, lightly beaten
1/3 cup low-fat milk
2 teaspoons vanilla extract
4 slices whole-wheat bread, crusts discarded, cut in half
Low-fat frozen vanilla yogurt (optional)

1. Heat the oven to 400 degrees.

2. In an 8-inch square baking dish, toss the apples with 1/3 cup of the sugar, the apricots and lemon juice. Cover with foil and bake on the oven's middle shelf for 35 minutes.

3. Meanwhile, in a medium bowl, whisk together the eggs, milk and vanilla extract.

4. When the apples have baked, remove the foil. Dip the bread halves in the egg mixture and arrange them in a single layer over the apples, cutting the bread as necessary to cover all of the apples. If there is any egg mixture left, pour it over the bread. Sprinkle with the remaining tablespoon of sugar, then bake for another 15 to 20 minutes.

5. Serve topped with a small scoop of the vanilla frozen yogurt, if desired.

Nutrition information per serving: 190 calories; 20 calories from fat (11 percent of total calories); 2.5 g fat (0.5 g saturated; 0 g trans fats); 60 mg cholesterol; 40 g carbohydrate; 3 g fiber; 29 g sugar; 6 g protein; 120 mg sodium.

Original Print Headline: Baked-apple bounty

Copyright 2013 Tulsa World. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.
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<b>Recipe</b>: Vegan Apple Cider Cookies - cider and doughnut flavors all <b>...</b>

Posted: 18 Sep 2013 02:11 AM PDT

Apple cider, one of my favorite things this time of year, takes me back to cider mill visits growing up. We would buy the freshly pressed cider and a never-big-enough-bag of doughnuts to go with it. The warm doughnuts would immediately create those familiar dark grease marks the moment they hit the brown paper bag.

Of course this was long before I avoided fried foods, and although I can't remember the last time I actually had a doughnut, this time of year will forever mean cider and doughnuts to me.

And that's where these Apple Cider Cookies come in. Reminiscent of the very same flavors, these tender softies are made with apple cider, applesauce, and apple butter, while parading the best spices of the season.

These are a delightful surprise in a lunchbox, or afternoon treat with a good cup of coffee. Baking them every fall has become a new vegan tradition.

The first few times I made this recipe I used canola oil, but now I bake them without any added fat at all. I think they are equally good both ways so try whichever method looks best to you.


APPLE CIDER COOKIES

1/4 cup apple butter
1/2 cup apple cider (or apple juice)
3 tablespoons canola oil, OR 3 additional tablespoons of apple butter
3 tablespoons applesauce
3/4 cup brown sugar
2 2/3 cups flour
3/4 teaspoon baking powder
1/8 teaspoon salt
1 teaspoon cinnamon
1 teaspoon apple pie spice
1/4 teaspoon powdered ginger

Glaze
3 tablespoons apple cider (or apple juice)
1 cup powdered sugar
1/2 teaspoon cinnamon

Instructions
Preheat oven to 350 degrees. Line baking sheet with baking parchment.

In large bowl, stir together apple butter, apple cider, oil (if using), applesauce, and brown sugar. Sift in dry ingredients and mix until just combined.

Drop heaping tablespoon-sized portions of dough on prepared baking sheet. Flatten dough slightly. Bake for 8-10 minutes, or until golden. Transfer to cooling rack.

Glaze: In a small saucepan, heat apple cider on the stove until almost boiling. Remove from heat. Add powdered sugar and cinnamon, and stir together until smooth and creamy. Carefully dip cookies (tops only) into icing, OR drizzle warm icing over cookies. Allow cookies to cool on parchment or cooling rack, until glaze is set.
(Recipe adapted from The Vegan Cookie Connoisseur, by Kelly Peloza.)

Vicki Brett-Gach is an artist, writer, wife, mom, and enthusiastic vegan, and loves to help family and friends discover that you do not have to be vegan to enjoy delicious vegan food. Vicki understands the challenges a new vegan can face, and welcomes your questions and comments at a2vegankitchen@gmail.com. To find more of Vicki's recipes, visit her Ann Arbor Vegan Kitchen blog at annarborvegankitchen.wordpress.com.
di 03.10 - -

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