Best Maple Bacon Butter Recipes

BACON PANCAKE STRIPS WITH MAPLE-PEANUT BUTTER SAUCE

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
• Arrange bacon slices on the prepared baking sheet.
• Bake in the preheated oven until browned and crisp, about 15 minutes; drain on a paper towel-lined plate.
• Combine maple syrup, peanut butter, and vanilla extract in a small saucepan over medium-high heat; cook and stir until sauce is smooth and heated through, about 5 minutes. Reduce heat to low and keep sauce warm.
• Whisk flour, baking powder, sugar, and salt together in a large bowl. Whisk buttermilk, egg, and olive oil together in a separate bowl; slowly pour into flour mixture and whisk until batter is smooth.
• Heat a griddle or flat skillet over medium heat; spread melted butter on surface to coat. Arrange bacon slices about 2 inches apart on the hot griddle, working in batches if needed.
• Slowly pour batter over each bacon strip; cook until bubbles start to form on top and edges are dry, 2 to 3 minutes. Flip pancakes and cook until other side is golden brown, 3 to 4 minutes. Serve with warm maple-peanut butter sauce.

BACON PANCAKES WITH MAPLE-PEANUT BUTTER SYRUP

Steps:

• In small bowl, beat peanut butter and butter with electric mixer on low speed until smooth. Beat in 1/2 cup syrup until well mixed.
• Heat nonstick griddle to 350°F or heat 12-inch nonstick skillet over medium-low heat.
• In medium bowl, stir all pancake ingredients except bacon with wire whisk or fork until blended. Stir in bacon.
• For each pancake, pour slightly less than 1/4 cup batter onto hot griddle. Cook 2 to 3 minutes or until edges are dry. Turn; cook other sides until golden brown. Serve pancakes with syrup.

BACON, CHIVE & CHEDDAR BISCUITS WITH WHIPPED MAPLE BUTTER

Steps:

• Pre-heat oven to 425 degrees F. Place bacon slices flat on a roasting tray and cook in the oven for 7-8 minutes. When brown and crispy, remove from oven and use a pastry brush to glaze with maple syrup. When cool, finely chop up into small pieces and set aside.
• In a food processor combine flour, baking powder, baking soda, sugar and salt. Pulse until well combined then add cold butter cubes. Pulse until the butter is well incorporated. Add cheddar cheese, chives and bacon then pulse again until evenly mixed. Add buttermilk to moisten dough and fold together.
• Drop 1/2 cup sized balls of dough on a lined sheet tray spacing them about 1-1/2 inches apart from one another. Bake for 17 minutes until golden brown.
• Combine softened butter, salt and maple syrup in a large bowl and whisk together. Scrape into a ramekin and cool in refrigerator. Serve with warm biscuits.

BACON, CHIVE & CHEDDAR BISCUITS (WITH WHIPPED MAPLE BUTTER) RECIPE - (4.5/5)

Steps:

• Pre-heat oven to 425 degrees F. Place bacon slices flat on a roasting tray and cook in the oven for 7-8 minutes. When brown and crispy, remove from oven and use a pastry brush to glaze with maple syrup. When cool, finely chop up into small pieces and set aside. In a food processor combine flour, baking powder, baking soda, sugar and salt. Pulse until well combined then add cold butter cubes. Pulse until the butter is well incorporated. Add cheddar cheese, chives and bacon then pulse again until evenly mixed. Add buttermilk to moisten dough and fold together. Drop 1/2 cup sized balls of dough on a lined sheet tray spacing them about 1-1/2 inches apart from one another. Bake for 17 minutes until golden brown. Combine softened butter, salt and maple syrup in a large bowl and whisk together. Scrape into a ramekin and cool in refrigerator. Serve with warm biscuits.

MAPLE-ROASTED TURKEY WITH SAGE BUTTER AND SMOKED BACON

Steps:

• Preheat the oven to 350 degrees F and remove the top rack. Combine the butter and sage in a mixing bowl, mash with a fork or spoon until the sage is well incorporated and the butter has flecks of green in it; season with salt and pepper. Remove the neck and gizzards from the inside of the turkey and discard. Rinse the bird thoroughly inside and out with cold water, pat dry. Sprinkle the cavity and skin liberally with salt and pepper. Using your fingers, gently lift the skin from the breast and legs, and slip pieces of the sage butter underneath; massaging it in as you go. Truss the turkey; place it on a rack in a large roasting pan, and put into the oven. Meanwhile, in a small mixing bowl, whisk together the maple syrup and hot water to thin the glaze out a bit; use this to baste the turkey every 30 minutes. The turkey should take about 3 hours to cook (i.e. 15 to 20 minutes per pound.) If the legs or breast brown too quickly, cover with foil. About 2 hours into cooking, shingle the strips of bacon oven the turkey breast to cover; continue to roast and baste for another hour or so. The turkey is done when an instant-read thermometer inserted into the meatiest part of the thigh registers 170 degrees F (the thigh juices will also run clear when pricked with a knife.) Transfer the turkey to a cutting board and let rest for 20 minutes before carving, so the juices can settle back into the meat. Skim off all but about 1/4 cup fat from the pan drippings with a spoon and place the roasting pan over 2 burners set on medium-high heat. Using a wooden spoon, scrape up brown bits stuck to bottom of pan. Whisk the flour into the drippings, stirring as it thickens to prevent lumps. Add the chicken stock and bring to a simmer; season with salt and pepper and hit it with a squeeze of lemon juice to brighten the flavor. Simmer for 5 minutes and then strain to remove any particles. Serve the gravy with the maple-roasted turkey.

BACON & CHEDDAR BISCUITS WITH MAPLE CHIPOTLE BUTTER RECIPE - (4.6/5)

Steps:

• To make the butter: In a mixer, whip the butter until creamy. Add the maple syrup and chipotle chili and whip until blended. Taste, and adjust the maple syrup to chili ratio to your liking. We like just enough chipotle powder where you taste a subtle heat in the back of your throat, but we don't want to breathe fire! TIP: You can spread the butter into a strip of plastic write then roll into a log, then chill. You can slice what you want, or even freeze it for later. For the biscuits: Preheat the oven to 425°. Slice the bacon into thin "lardons" and cook until just crispy. Remove with a slotted spoon onto a paper towel and cool. Once cool, chop into small pieces. Shred the cheese and set aside. Place the flour in a bowl. Work in the butter or shortening just until crumbs are the size of large peas. TIP: I prefer to use frozen butter (or chilled) and to grate the butter. This make blending the butter into the flour, very easy to do. Add 2/3 cup of the milk or buttermilk, and stir until the mixture holds together and leaves the sides of the bowl, adding more milk or buttermilk if needed. Scoop the dough onto a well-floured surface, and fold it over on itself several times, using more flour as needed to prevent sticking. NOTE: Don't knead the dough, just fold it over on itself to create tender layers. Roll or pat the dough into a 5" x 8 1/2" rectangle about 1/2" to 3/4" thick. Cut biscuits with a sharp, round 2" cutter, dipping the cutter into flour between cuts to reduce sticking. Or cut the rectangle into 12 small rectangular biscuits, which will allow you to skip the step of re-rolling and cutting scraps. If you've used a round cutter, pat the scraps together, and cut additional biscuits. 8) Place the biscuits on an ungreased baking sheet (I place mine on parchment paper), leaving about 1" between them for crisp biscuits. Arrange biscuits so they're barely touching for soft-side biscuits. For higher-rising soft-side biscuits, place biscuits in an 8" round pan. 9) Bake the biscuits for 10 to 14 minutes, or until they're a light golden brown. 10) Remove them from the oven, and serve hot. Cool leftovers completely, wrap airtight, and store at room temperature for several days; freeze for longer storage. To refresh room-temperature biscuits, place on a baking sheet, tent lightly with foil, and bake in a preheated 350°F oven for 10 to 13 minutes, until heated through. Yield: about 1 dozen 2" biscuits.

CHOCOLATE PEANUT BUTTER MAPLE BACON FUDGE

Steps:

• 1. COAT AN 8-INCH-SQUARE PAN WITH COOKING SPRAY. COOK BACON IN MICROWAVE UNTIL CRISP. CUT INTO SMALL PIECES.
• 2. COMBINE ALL INGREDIENTS EXCEPT BACON IN A MEDIUM SAUCEPAN OVER MEDIUM LOW HEAT. STIR CONTINUOUSLY UNTIL CHIPS AND BUTTER ARE MELTED, AND MIXTURE IS THICK AND SMOOTH. REMOVE FROM HEAT. STIR IN BACON.
• 3. POUR INTO PREPARED PAN. SPRINKLE WITH RESERVED CHOPPED BACON ON TOP AND LIGHTLY PRESS WITH YOUR FINGERTIPS. COVER WITH ALUMINUM FOIL AND CHILL INT THE REFRIGERATOR UNTIL FIRM, AT LEAST 4 HOURS, OR PREFERABLY OVERNIGHT.

BACON ASPARAGUS BUNDLES WITH MAPLE BUTTER SAUCE

Steps:

• Preheat grill to medium-high heat.
• Lay bacon evenly on a microwave-safe dish lined with paper towels.
• Cover bacon with paper towels and microwave on HIGH 2-4 minutes to partially cook.
• Wrap partially cooked bacon around 6 asparagus spears. Secure with 2 skewers per bundle.
• Mix butter, syrup and sugar in small microwave-safe dish and cook on HIGH 1 minute. Stir to dissolve sugar.
• Grill bacon-wrapped asparagus 4-6 minutes on each side or until bacon is crisp.
• Remove from grill and drizzle with maple butter sauce.

BACON PANCAKE STRIPS WITH MAPLE-PEANUT BUTTER SAUCE

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
• Arrange bacon slices on the prepared baking sheet.
• Bake in the preheated oven until browned and crisp, about 15 minutes; drain on a paper towel-lined plate.
• Combine maple syrup, peanut butter, and vanilla extract in a small saucepan over medium-high heat; cook and stir until sauce is smooth and heated through, about 5 minutes. Reduce heat to low and keep sauce warm.
• Whisk flour, baking powder, sugar, and salt together in a large bowl. Whisk buttermilk, egg, and olive oil together in a separate bowl; slowly pour into flour mixture and whisk until batter is smooth.
• Heat a griddle or flat skillet over medium heat; spread melted butter on surface to coat. Arrange bacon slices about 2 inches apart on the hot griddle, working in batches if needed.
• Slowly pour batter over each bacon strip; cook until bubbles start to form on top and edges are dry, 2 to 3 minutes. Flip pancakes and cook until other side is golden brown, 3 to 4 minutes. Serve with warm maple-peanut butter sauce.

MAPLE BACON BUTTER

Steps:

• 1. Crumble or chop crisp bacon.
• 2. In a medium bowl, add the butter, maple syrup, crumbled bacon, and sea salt. Mix with a spoon.
• 3. On a piece of parchment paper, form the butter into a log shape.
• 4. Roll up the parchment paper to help shape the log.
• 5. Cut off the excess parchment paper and place butter in a resealable bag.
• 6. Refrigerate for at least 2 hours before serving.