This southern-style dish, which combines savory (bacon and sharp Cheddar cheese) and sweet (apples, maple syrup, and powdered sugar), makes a delicious side for any meal—or an all-in-one breakfast casserole. The recipe comes to us courtesy of Kentucky Cooks: Favorite Recipes from Kentucky Living by Linda Allison-Lewis, a 232-page, hardcover book from University Press of Kentucky. (Note: If you can’t tell from the ingredients, this isn’t exactly a healthy dish. Make this as a special treat!)
Bacon, Cheddar, and Apple Bake
- 3 medium apples, peeled and sliced
- 2 tablespoons sugar
- 2 cups shredded sharp Cheddar cheese
- 1 pound bacon, crisply fried and crumbled
- 2 cups flour
- 3 tablespoons baking powder
- 1/2 teaspoon salt
- 2 cups milk
- 5 eggs
- Maple syrup for topping
- Powdered sugar for topping
Preheat oven to 375 degrees. Mix apples and sugar. Arrange in rows on an ungreased 9 x 13-inch baking pan. Cover apples with cheese and sprinkle with bacon. Mix remaining ingredients and pour over apples. Bake uncovered for 30 minutes. Serve immediately with maple syrup and powdered sugar for topping.
Yield: 8 servings
Latkes aren’t the only fried food enjoyed during Hanukkah. A tradition of modern day Israelis, these jelly-filled delights are sure to warm any holiday.
- 1 package yeast
- 4 tablespoons sugar
- 3/4 cup lukewarm milk
- 3 cups all-purpose flour
- dash of salt
- 1-1/2 teaspoons ground cinnamon
- 2 egg yolks
- 2 tablespoons softened butter, cubed
- Seedless jam, jelly, or preserves (strawberry is common)
- powdered sugar for dusting
Prepare yeast mixture: mix yeast, milk, and 2 tablespoons sugar. Let rest until bubbly. Separate eggs while you wait.
Sift flour and combine with remaining sugar (2 tablespoons), cinnamon, salt, egg yolks, butter, and yeast mixture. Add to bread machine.
Run machine on dough setting. Let rise for about 2 hours or in the refrigerator overnight.
Roll dough to 1/4-inch thickness. Cut out 12 rounds with a cookie cutter or water glass (about 2 inches in diameter). Let rise an additional 30 minutes or until doubled in size.
Heat deep fryer to 325°. Fry doughnuts until brown, about 5 minutes. Be sure to turn them halfway through to get both sides. Drain on paper towel.
Inject fried doughnuts with jelly using an icing syringe (a turkey baster will do, too). Dust filled doughnuts with powdered sugar.
Serve warm for the biggest smiles!