Take out the number of bacon strips that you need. Nice thick bacon is best for this purpose.
1.5 T of brown sugar
1/4 tsp. of cayenne
1/4 tsp. of black pepper
Stir these 3 ingredients together in a bowl. Pam a baking pan and arrange your bacon pieces. Bake 20 min. Turn the bacon to the reverse side and sprinkle with the mixture above. Continue baking about 20 min. more. Remove to a paper towel to drain when bacon is at your desired doneness.
Peach Streusel Muffins: Bake at 375 Degrees for approx 18-20 mins. Test
with toothpick. When muffin is done toothpick will be clean.
1/4 cup unsalted butter
1/3 cup sugar
1 large egg
2 1/3 cup all purpose flour
1 Tablespoon Baking powder
1/2 tsp. salt
3/4 cup milk
1 tsp. vanilla extract
1 1/2 cup fresh peaches chopped fine (I prefer these chopped very fine and
think it renders a nicer baked product.)
1/4 cup sugar
3 Tablespoon of all purpose flour
1/4 tsp. cinnamon
1 1/2 Tablespoon chilled butter
Beat the 1/4 cup butter @ medium speed with an electric mixer until creamy
; gradually add 1/3 cup sugar, beating again until light and fluffy. Add egg
and beat until blended
Combine all dry ingredients. Add this mixture alternately with milk,
stirring well after each addition. Stir in vanilla extract and fold in peaches
chopped fine or to your preference.
Spray muffin tin with Pam generously and spoon batter into tins filling 2/3
Combine 1/4 cup sugar, 3 T flour and cinnamon; cut in 2 1/2 T of unsalted
butter with pastry blender or fork until it resembles crumbs. Sprinkle this
mixture evenly over the muffins.
GINGER BERRY PAVLOVAS
Meringues: Oven 250 degrees. Line baking sheet with parchment paper.
½ cup sugar, divided
2 tsp.s cornstarch
2 large egg whites, room
1/8 tsp. of cream of tartar
¼ tsp. vanilla extract
Berries and Topping
½ cup fresh raspberries
½ cup fresh blackberries
½ cup chilled whipping cream
1 ½ T. sugar.
Whisk 1 ½ T. of sugar with corn starch in small bowl.
Beat egg whites and cream of
tartar until soft peaks form. Add
vanilla. Add 6 ½ T. of remaining sugar one Tablespoons at a time and beat until
stiff peaks form. Sift cornstarch over meringue and fold in gently just until
Spoon meringue (about ¼ cup each)
unto baking sheet. Use back of spoon or
ice cream scoop to make indentations until you create 3” nest.
Bake about 55 minutes until golden
on outside but soft inside.
Put berries bowl and lightly sugar
for about ½ hour before their use.
Whip cream and sugar in bowl.
Place cooled meringue onto plate. Place whipped cream in the indentation
space. Top with berries.
Lemon Drizzle Muffins: A Guest Favorite At Cumberland Falls Bed and Breakfast Inn
BAKE 375 degrees
2 cups all purpose flour
1/2 cup sugar
2 tsp. baking powder
1/2 tsp salt
2 tsp. grated lemon zest
1 cup plain yogurt or 1 cup sour cream
1/4 cup vegetable oil
1 large egg
1 tsp. vanilla
Combine all dry ingredients in a large bowl. Stir until they are all blended. In a separate bowl, whisk together the yogurt (or sour cream not both), oil, egg and vanilla until smooth. Make a well in the dry ingredients and pour all wet ingredients in at one time. Fold until just mixed. Do not overmix or muffins will be tough.
Spray muffin tin with Pam or use cupcake papers in each compartment of muffin tin. Divide batter evenly among the muffin cups. Bake until tops are golden and a toothpick comes out clean. Approximately 20 mins.
Lemon Drizzle: 1/2 cup confectioners sugar mixed with 1 Tablespoon of Fresh Lemon Juice. After muffins are baked and still warm drizzle this over the top allowing them to cool off a bit before serving setting the glaze.
Pastry Cream: Excellent in fruit parfaits.
1 cup whole milk, 5 T. granulated sugar, 4 large egg yolks 2 1/2 T. corn starch, 6 ozs. cream cheese (room temperature), 1/4 cup plus 2 T. fresh lemon juice, 1 tsp. finely grated lemon zest plus extra strips for garnish, 1 whole vanilla bean scraped and 1 cup heavy cream. In a medium saucepan bring 3/4 cup milk to a boil with 3 T. sugar. Remove from heat. In a medium bowl whisk the egg yolks with the corn starch and the rest of the milk plus 2 T. of sugar. Gradually whisk the hot milk into the egg yolks then pouring then returning the mixture to the saucepan whisking constantly over medium heat until thickening occurs. Lower the heat adding the cream cheese, lemon juice, zest and vanilla bean until completely smooth. Place in a bowl and press a piece of plastic wrap directly onto the surface of the custard and chill two hours.