BLT CLUB CAKE
Steps:
- Preheat the oven to 350 degrees F. Coat a 9-inch-square, 2 1/2-inch-deep cake pan with cooking spray. Prepare the cake mix as directed; pour into the pan and bake about 35 minutes. Let cool, then remove from the pan and freeze 30 minutes.
- Trim the domed top of the cake with a serrated knife. Mark one-third and two-thirds of the way down the sides of the cake with toothpicks. Slice the cake into 3 thin, even layers using the toothpicks as a guide.
- Make the lettuce: Put the coconut in a zip-top bag and add 1/2 teaspoon water and 10 drops each of green and yellow food coloring; shake the bag to mix. Add more food coloring as needed to make a lettuce color.
- Make the tomatoes: Trim the straight edges of the gummy fruit slices with a paring knife to remove the sugary coating.
- Make the bacon: Line up 10 cherry, 4 vanilla and 6 original Tootsie Rolls on a microwave-safe plate lined with wax paper, as shown.
- Microwave the Tootsie Rolls until just soft but not melted, about 7 seconds. Press them together, then roll and stretch into a long thin strip.
- Cut the strip into 4-inch pieces, then mold each piece into a wavy bacon shape with your fingers. Repeat to make another batch of bacon.
- Spread the frosting on the bottom and middle cake layers; top with the coconut. (Leave the third layer unfrosted.) One at a time, cut all 3 cake layers diagonally into quarters.
- Top the bottom cake quarters with some candy tomatoes and bacon. Add the middle cake quarters, then more candy. Top with the unfrosted cake quarters. Skewer with long toothpicks.
BLT CAKE
Graysen Pinder has been baking cakes with her mom almost every week since she was just 3 years old. And in the spirit of true Southern hospitality, the duo have always shared their sweets with neighbors in Wilmington, NC. The 14-year-old loves baking for others so much, she even started her own catering company, Gimme Some Sugga - an experience that she thinks helped her clinch the Kids Baking Championship title. "The fact that people are willing to pay for the desserts I make gave me confidence and let me know that you don't have to be a certain age to do what you love," she says. Food Network Magazine asked Graysen to walk them through one of her winning creations on the show: this fun fake-out BLT, which she made for one of the "dessert imposters" episodes. It turns out she had an edge for this particular "Sammy Whammy" challenge: Her parents own a sandwich shop! Here's how to make a simpler version of her clever creation at home.
Provided by Food Network
Categories dessert
Time 1h30m
Yield 6 "BLT sandwiches"
Number Of Ingredients 0
Steps:
- Make the bread: Cut 1 pound cake into twelve 1/2-inch-thick slices, then halve each slice on the diagonal. Mix 2 teaspoons almond extract with 1/8 teaspoon brown gel food coloring; brush lines on the pound cake with a food-safe paintbrush or press on with a wooden skewer.
- Make the tomatoes: Heat 1 cup each sugar and water in a small saucepan over medium heat until dissolved. Add 2 cups thinly sliced strawberries; let soak, turning occasionally, 5 minutes. Transfer to a parchment-lined baking sheet with a slotted spoon. Let cool.
- Make the mayonnaise: Whisk 3 egg whites and 1 cup sugar in a heatproof bowl set over a pan of simmering water until dissolved, 3 minutes. Remove the bowl from the pan; beat with a mixer on high speed until stiff and glossy, 5 minutes. Beat in 2 sticks softened butter, 1 tablespoon at a time, until smooth. Beat in 1/2 teaspoon kosher salt.
- Make the lettuce: Melt 1 cup each light green and dark green candy melts and 1/4 cup white candy melts in the microwave in separate bowls. Pour over a crumpled piece of parchment on a baking sheet; swirl the colors with a toothpick. Let set, then break into pieces.
- Make the bacon: Roll out 2 ounces each pink, white and brown fondant into three 10-inch logs; twist together. Roll out the log into a 6-by-12-inch rectangle on a cornstarch-dusted surface. Fold in half and reroll. Cut into twelve 1-inch-thick strips, then shape into wavy strips of bacon and let dry.
SAVORY BLT CHEESECAKE
Did you know that cheesecake could be savory instead of sweet? Tomato and green onions mixed with cream cheese is like an irresistible form of gazpacho. Served on lettuce, the BLT version is great on its own, but it's also a tasty appetizer when served with crackers. This is a flexible recipe, so use other cheese in place of the Gruyere, and add olives, crab meat, cooked mushrooms-whatever strikes your fancy. -Joni Hilton, Rocklin, California
Provided by Taste of Home
Categories Appetizers
Time 1h20m
Yield 24 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. , In a small bowl, combine the bread crumbs, Parmesan cheese and butter. Press onto the bottom of prepared pan. Place pan on a baking sheet. Bake 12 minutes. Cool on a wire rack. , In a large bowl, beat cream cheese and cream until smooth. Beat in the bacon, tomatoes, Gruyere cheese, onions and pepper. Add eggs; beat on low speed just until combined. Pour over crust. Place springform pan in a large baking pan; add 1 in. of boiling water to larger pan. , Bake 45-55 minutes or until center is just set and top appears dull. Remove springform pan from water bath; remove foil. Cool cheesecake on a wire rack 10 minutes; loosen edges from pan with a knife. Cool 1 hour longer. Refrigerate overnight., Remove rim from pan. Serve cheesecake with toppings and crackers if desired.
Nutrition Facts : Calories 248 calories, Fat 21g fat (12g saturated fat), Cholesterol 99mg cholesterol, Sodium 438mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 0 fiber), Protein 9g protein.
CRAB CAKE BLT
Provided by Patrick and Gina Neely : Food Network
Time 29m
Yield 4 servings
Number Of Ingredients 23
Steps:
- Measure 1 cup breadcrumbs and place in a casserole dish and then season with salt and pepper. Set aside.
- Combine the remaining 3/4 cup breadcrumbs, green onions, lemon zest, lemon juice, beaten egg, mayonnaise, Dijon mustard, crab boil seasoning, salt and pepper in a large bowl. Fold in the crabmeat until just combined. Form the crab mixture into 4 (1-inch thick) patties and dredge both sides through the seasoned breadcrumbs and place on a platter.
- Heat a large nonstick skillet with olive oil over medium-high heat. Add the crab cakes and cook for 4 to 5 minutes per side, until golden brown and crisp. Serve the crab cakes on toasted buns topped with lettuce, tomato, bacon, and the Dill Tartar Sauce.
- Mix the mayonnaise, relish, dill, lemon juice, hot sauce, Worcestershire sauce, salt, and pepper together in a small bowl to combine. Top the Crab Cakes BLTs with dill tartar sauce.
POSH BLT
Love a BLT? Try our new take on the classic sandwich, with the staple ingredients of bacon, lettuce and tomato, plus some added extras for oomph
Provided by Esther Clark
Categories Afternoon tea, Breakfast, Brunch, Lunch, Snack, Supper
Time 20m
Number Of Ingredients 7
Steps:
- Heat the grill to high. Put the bacon on a foil-lined baking sheet and drizzle with the maple syrup. Grill for 7-10 mins until crisp. Mix the mayo with the sundried tomato paste, then spread over two of the sourdough slices. Top with the bacon, sundried tomatoes and Little Gem. Season with black pepper, top with the remaining bread and halve.
Nutrition Facts : Calories 794 calories, Fat 37 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 80 grams carbohydrates, Sugar 13 grams sugar, Fiber 5 grams fiber, Protein 32 grams protein, Sodium 4.3 milligram of sodium
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