Maple Bacon Grits Puff Recipes

Steps:

• Preheat oven to 350°. In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Reserve 2 tablespoons drippings., In a large saucepan, bring milk, water and salt to a boil. Slowly stir in grits. Reduce heat to medium-low; cook, covered, 5-7 minutes or until thickened, stirring occasionally. Remove from heat; stir in maple syrup, half of the cooked bacon and reserved drippings., In a small bowl, whisk a small amount of hot grits into eggs until blended; return all to pan, mixing well. Transfer to a greased 8-in. square baking dish., Bake, uncovered, 1 hour or until a knife inserted in the center comes out clean. Sprinkle with remaining bacon and, if desired, chives; let stand 5 minutes before serving.

Steps:

• Preheat oven to 450°F with rack in middle.
• Sprinkle rosemary over bacon in a 4-sided sheet pan. Roast, turning once, until bacon is golden, 12 to 14 minutes. Drain on paper towels.
• Meanwhile, bring water, milk, butter, a rounded 1/4 teaspoon salt, and 1/8 teaspoon pepper to a simmer in a heavy medium saucepan. Add grits in a slow stream, whisking constantly. Simmer over medium-low heat, covered, stirring often, until grits are tender and creamy, 10 to 12 minutes. Remove from heat and stir in cheese. Serve grits with bacon.

Steps:

• Preheat oven to 350. Grease 1 1/2 quart round casserole or souffle dish.
• Cook bacon in large skillet over medium heat; about 7 minutes. Remove bacon to paper towel; set aside. Reserve 2 tablespoons bacon drippings.
• Combine milk through salt in medium sauce pan. Bring to a boil over medium heat, stirring frequently. Simmer 2-3 minutes or until mixture thickens; stirring constantly. Remove from heat and stir in syrup and reserved bacon drippings.
• Crumble bacon and add to grits mixture.
• Beat eggs in medium bowl. Gradually stir small amount of grits mixture into eggs, then stir back ito remaining grits mixture. Pour into prepared casserole.
• Bake 1 hour and 20 minutes. Serve immediately with additional maple syrup and fruit.
• Note: Puff will fall slightly after removing from oven.

Steps:

• Preheat oven to 400°.
• In a large skillet, cook bacon pieces until crisp. Remove from skillet. Reserve the bacon fat.
• Place potatoes into a large bowl.
• Add egg yolks, 1 cup cheddar cheese and 1/2 of the cooked bacon.
• Mix well.
• With a pastry brush, brush the insides of a 6 cup jumbo muffin tin with some of the reserved bacon fat.
• Divide potato mixture between the 6 cups.
• Bake for 25 minutes. Remove from oven and sprinkle the 6 puffs with the remaining cheese and bacon.
• Bake an extra 5 minutes or until the cheese is melted and the puffs are pulling slightly away from the edges of the pan.
• Serve each Maple Bacon Tater Puff with 1 to 2 tablespoons maple syrup.

Steps:

• In the bowl of a stand mixer, combine the water, 1 tablespoon of sugar, and yeast. Let the mixture sit for 10 minutes to activate the yeast. Whisk in the remaining sugar, egg, and buttermilk. Add the flour, cinnamon, nutmeg, and salt. Knead the dough with the dough hook attachment until well combined, about 3 minutes. The dough will be very sticky.
• Transfer the dough to a large bowl coated lightly with cooking spray. Cover, and leave in a warm, draft-free place to rise until doubled in size, 1 1/2-2 hours.
• Transfer the dough to a floured surface and pat or roll it into a 1-inch thick rectangle, approximately 8x12 inches. Cut the dough into 12 (1x8 inch) rectangular pieces with a pizza cutter or sharp knife.
• Lay a slice of bacon on top of each piece of dough and twist 2-3 times to form a spiral, pinching the ends to adhere dough and bacon. Repeat with the remaining bacon and dough pieces. Cover and let rest for 30 minutes.
• Preheat oil in a deep fryer or large pot to 350°F.
• Deep fry the doughnuts, a few at a time, until the dough is fully cooked and the bacon is crisp, about 3 minutes. Transfer to a sheet pan lined with paper towels.
• Drizzle the doughnuts with Maple Glaze and let the glaze set before serving.