The Bacon Blanket

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Bacon

For sandwich size bread cut 3 bacon slices in half. You will need 6 halved slices. Lay out 3 of the bacon slices vertically and weave in the other 3 pieces horizontally.
Microwave Bake:
Place the bacon weave blanket onto 2 paper towels and top with 2 paper towels. Cook for 2 minutes. Take a peek if more time is needed cook for additional 20 sec intervals until the bacon is cooked to your liking. 3 min was perfect for me but I like it crispy.
Oven Bake:
Place directly onto pan and bake 375° for 15 minutes. Remove and flip your blanket over. Bake another 15 minutes. Remove and place blanket on paper towel to blot grease off before placing on sandwich.

APPLE CINNAMON BREAD

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Your house will smell warm, delicious and wonderful!  How welcome will your children and husband, or friends feel, when they walk into your home as this is baking?  They won’t ever want to leave your home!

Apple Cinnamon Bread

1/3 cup brown sugar (not packed)
1 teaspoon ground cinnamon
2/3 cup white sugar
1/2 cup butter, softened
2 eggs
1 1/2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 3/4 teaspoons baking powder
1/2 cup milk
1 apple, peeled and chopped

Preheat oven to 350 degrees. Grease and flour a 9 x 5-inch loaf pan. Mix brown sugar and cinnamon together in a bowl and set aside. Beat white sugar and butter together in a bowl using an electric mixer until smooth and creamy. Beat in eggs, 1 at a time, until incorporated; add vanilla extract.

Combine flour and baking powder together in another bowl; stir into creamed butter mixture. Mix milk into batter until smooth. Pour half the batter into the prepared loaf pan. Next add half the apples and half the brown sugar cinnamon mixture. Lightly pat apple mixture into batter.

Pour the remaining batter over apple layer; top with remaining apples and add more brown sugar/cinnamon mixture. Lightly pat apples into batter; swirl brown sugar mixture through apples using a finger or spoon.

Bake in the preheated oven until a toothpick inserted in the center of the loaf comes out clean, 30 to 40 minutes.

CHERRY PASTRY BARS

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Cherry Pastry Bars

1 cup butter, softened
2 cup sugar
4 eggs
3 cup flour
1/2 tsp almond extract
1 tsp vanilla
1 large can (21 oz.) cherry pie filling

Icing
3 tbsp milk ,
1 tbsp butter, melted
1 tbsp soft cream cheese
5 heaping tbsp powdered sugar.

Oven 375. Line a 9×13 inch pan with parchment paper.

Cream butter and sugar together until very light and fluffy. Add eggs one at a time, then beat in the extracts. Gradually mix in the flour until well incorporated.

Spread 3/4 of the batter in the bottom pan lined with parchment paper. Scoop cherry pie filling over batter in pan. Drop remaining batter by spoonful’s over the cherries.

Bake for 45 min. Let cool completely.
To make icing whisk together icing ingredients and drizzle over cooled bars before slicing,

chocolate eclair cake

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Chocolate Eclair Cake

1 cup water
1/2 cup butter
1 cup flour
4 large eggs
1 (8 ounce) package cream cheese, softened
1 large box (5.1 ounces) vanilla instant pudding
3 cups milk
1 8 oz. container cool whip (you won’t use the whole container) or one batch of homemade whipped cream
chocolate syrup or homemade chocolate sauce

Instructions:

Preheat oven to 400. Lightly grease a 9″X13″ glass baking pan.
Eclair Crust: In a medium saucepan, melt butter in water and bring to a boil. Remove from heat. Stir in flour. Mix in one egg at a time, mixing completely before adding another egg. Spread mixture into pan, covering the bottom and sides evenly. *If the sides of your pan are too greased you won’t be able to get the mixture to stay up the sides so make sure to just lightly grease.
Bake for 30-40 minutes or until golden brown (Mine only took 25 minutes.) You may want to check it occasionally-you don’t want to overcook the crust, it will ruin the cake! Remove from oven and let cool (don’t touch or push bubbles down).
Filling: Whip cream cheese in a medium bowl. In separate bowl make vanilla pudding. Make sure pudding is thick before mixing in with cream cheese. Slowly add pudding to cream cheese, mixing until there are no lumps. Let cool in fridge.When the crust is completely cooled, pour filling in. Top with layer of cool whip however thick you want it and serve with chocolate syrup. *If you want to make this even better use homemade whipped cream.

 

PIG PICKIN’ CAKE

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I love the name of this cake!  Only in the South will you find a cake called “Pig Pickin’ Cake” and only in the South will you find folks that know what “Pig Pickin'” means to begin with!   I have seen this recipe on various food sites and such and sometimes even if they get the name right, they still don’t know why it’s called “Pig Pickin’ Cake”.   I have seen a few attribute the name to how people ‘pig out’ when they get a taste of the cake or that they make pigs out of themselves over it.  So, for those of you who are wondering about the name,  a ‘pig pickin’ is a pig roast or when a whole pig is barbequed for a bunch of people.  The guests all usually bring side dishes and desserts and that sort of thing and this cake became very popular as a perfect cool ending to such a meal.  Most think it gained popularity back in the seventies or around that time.  It seems like so many of the good recipes came about back in the seventies for some reason.  
 
Now there are several variations and even names for this cake, but this is the recipe my Aunt Vel uses and if I do say so myself, hers is one of the best.   Here is what her recipe calls for:
 
 1 butter cake mix 
4 eggs
1/2/ cup vegetable oil
1 cup pecans, chopped
1 (15 oz.) can Mandarin oranges, chopped and drained (reserve juice)
Frosting
1 (5 oz.) box of  instant vanilla pudding
1 (8oz.) can crushed pineapple with juice
1 (16 oz.) large frozen whipped topping
 
for the entire recipe and directions, please click the link: