Bible study luncheon: Maple bacon cupcakes, Seafood salad, fruit melange

Maple Bacon Cupcakes

This cupcake is without a doubt most men's favorite. You can see the smile as soon as they spot that crisp bacon strip resting on top of the golden maple frosting. It's the wonderful combination of salty and sweet together. We describe it as the flavor you get when bacon mingles with syrup while eating pancakes. We suggest about half a slice on each cupcake, but feel free to add as much as you want.



By Jan Moon
Recipe by Oxmoor House September 2011

Maple Bacon Cupcakes
Credit: Becky Luigart-Stayner;
Yield:
24 cupcakes

Ingredients


Butter Cake:

1 cup butter, softened
1 ½ cups sugar
4 large eggs
3 cups all-purpose soft-wheat flour
1 tablespoon baking powder
1 teaspoon salt
1 cup milk
2 teaspoons vanilla extract
Paper baking cups
Vegetable cooking spray


Maple Frosting:

1 cup butter
1 (16-oz.) package dark brown sugar
½ cup evaporated milk
¼ teaspoon baking soda
1 tablespoon light corn syrup
4 cups powdered sugar
2 teaspoons maple flavoring


Toppings:
12 cooked bacon slices, broken to pieces

DirectionsInstructions

Step 1
Preheat oven to 350 degrees. Beat butter and sugar at medium speed with an electric mixer until creamy. Add eggs, 1 at a time, beating until blended after each addition. Combine flour, baking powder, and salt; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in vanilla.

Step 2
Place paper baking cups in 2 (12-cup) muffin pans, and coat with cooking spray; spoon batter into cups, filling two-thirds full. Bake for 12-15 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely.

Step 3
To prepare frosting, melt butter in a heavy saucepan over medium heat. Add brown sugar; bring to a boil, stirring constantly. Stir in evaporated milk, baking soda, and light corn syrup; bring to a boil, stirring occasionally. Remove from heat, and let cool. Transfer caramel mixture to a large bowl. Gradually add powdered sugar to caramel mixture; beat at medium speed with an electric mixer until creamy. Stir in maple flavoring. Beat at high speed 2 minutes or until creamy. Icing firms up quickly, so use immediately. Makes 3 cups.

Step 4
Frost each cupcake with Maple Frosting using metal tip no. 2D. Top each with bacon.

Chef's Notes
The experts at Dreamcakes say that it's the baking soda in the frosting helps prevent the caramel from becoming grainy.

Source
Southern Living Big Book of Cupcakes; Dreamcakes Bakery

https://www.dinneratthezoo.com/seafood-salad/?utm_campaign=yummly&utm_medium=yummly&utm_source=yummly

Seafood Salad
This seafood salad is a blend of imitation crab and shrimp in a creamy dill dressing with fresh vegetables. An easy high protein lunch option that takes just minutes to make!

Prep Time10 minutes
Cook Time3 minutes
Total Time13 minutes
Servings
4
Calories317kcal
AuthorSara Welch

INGREDIENTS

8 ounces imitation crab meat flaked style or sticks cut into slices
8 ounces raw shrimp I use 51-60 count for this recipe
1 lemon quartered
1/2 cup celery finely diced
3 tablespoons red onion minced
1/2 teaspoon Old Bay seasoning
2 teaspoons lemon juice
salt and pepper to taste
1/2 cup mayonnaise
1 1/2 tablespoons fresh dill chopped, plus more for garnish


INSTRUCTIONS
Bring a pot of salted water to a boil. Add the quartered lemon.
Add the shrimp to the pot and cook for 1-2 minutes or until pink and opaque. Transfer the shrimp to a bowl of ice water to stop the cooking process.
Drain the shrimp then pat dry.
Place the shrimp, imitation crab, celery, red onion, Old Bay seasoning, lemon juice, salt, pepper, mayonnaise and dill in a bowl. Toss gently to coat.
Garnish with additional fresh dill and serve, or cover and refrigerate for up to 2 days.

NUTRITION
Calories: 317kcal | Carbohydrates: 14g | Protein: 15g | Fat: 18g | Saturated Fat: 3g | Cholesterol: 160mg | Sodium: 648mg | Potassium: 126mg | Fiber: 1g | Sugar: 3g | Vitamin A: 75IU | Vitamin C: 18.6mg | Calcium: 94mg | Iron: 1.5mg

and this.  but omitting the bananas and adding Kiwi, green AND red grapes.

https://www.food.com/recipe/very-basic-fruit-salad-290900

READY IN: 4hrs 15mins
SERVES: 10
YIELD: 5 cups
UNITS: US
INGREDIENTS

2
cups fresh strawberries, sliced
2
cups green seedless grapes, halved
1
small cantaloupe, cut into chunks
2
firm bananas, sliced
1⁄3
cup fresh orange juice (100% orange juice)



DIRECTIONS
In a large bowl, combine the fruit.
Pour the juice over the fruit and toss to coat.
Cover and refrigerate for 4 hours and then stir just before serving.



@HokiesMom
CONTRIBUTOR
“I love how simple and refreshing this is and the ability to adjust the recipe for the types of fruits which are fresh in your local area. Allow at least 4... More

Calypso Jones wrote:Maple Bacon Cupcakes

This cupcake is without a doubt most men's favorite. You can see the smile as soon as they spot that crisp bacon strip resting on top of the golden maple frosting. It's the wonderful combination of salty and sweet together. We describe it as the flavor you get when bacon mingles with syrup while eating pancakes. We suggest about half a slice on each cupcake, but feel free to add as much as you want.



By Jan Moon
Recipe by Oxmoor House September 2011

Maple Bacon Cupcakes
Credit: Becky Luigart-Stayner;
Yield:
24 cupcakes

Ingredients


Butter Cake:

1 cup butter, softened
1 ½ cups sugar
4 large eggs
3 cups all-purpose soft-wheat flour
1 tablespoon baking powder
1 teaspoon salt
1 cup milk
2 teaspoons vanilla extract
Paper baking cups
Vegetable cooking spray


Maple Frosting:

1 cup butter
1 (16-oz.) package dark brown sugar
½ cup evaporated milk
¼ teaspoon baking soda
1 tablespoon light corn syrup
4 cups powdered sugar
2 teaspoons maple flavoring


Toppings:
12 cooked bacon slices, broken to pieces

DirectionsInstructions

Step 1
Preheat oven to 350 degrees. Beat butter and sugar at medium speed with an electric mixer until creamy. Add eggs, 1 at a time, beating until blended after each addition. Combine flour, baking powder, and salt; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in vanilla.

Step 2
Place paper baking cups in 2 (12-cup) muffin pans, and coat with cooking spray; spoon batter into cups, filling two-thirds full. Bake for 12-15 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely.

Step 3
To prepare frosting, melt butter in a heavy saucepan over medium heat. Add brown sugar; bring to a boil, stirring constantly. Stir in evaporated milk, baking soda, and light corn syrup; bring to a boil, stirring occasionally. Remove from heat, and let cool. Transfer caramel mixture to a large bowl. Gradually add powdered sugar to caramel mixture; beat at medium speed with an electric mixer until creamy. Stir in maple flavoring. Beat at high speed 2 minutes or until creamy. Icing firms up quickly, so use immediately. Makes 3 cups.

Step 4
Frost each cupcake with Maple Frosting using metal tip no. 2D. Top each with bacon.

Chef's Notes
The experts at Dreamcakes say that it's the baking soda in the frosting helps prevent the caramel from becoming grainy.

Source
Southern Living Big Book of Cupcakes; Dreamcakes Bakery

Dayum!
Tonnerre et e'clair! Mai's C'est si bon, ouais!


Boy I bet that would be even better with a cornbread muffin.

oh....might have to ditch the first one for this.

https://creative-culinary.com/maple-syrup-bacon-cornmeal-cupcakes-recipe/



PIN IT! ‘Maple Bacon Cornmeal Cupcakes’



Maple Bacon Cornbread Cupcakes with Maple Frosting

Maple Bacon Cornmeal Cupcakes PIN

A cupcake that combines savory and sweet and is topped with salty bacon. Perfect!

Prep Time
15 minutes
Cook Time
25 minutes
Total Time
40 minutes
Ingredients
For the Cupcakes:


1 1/4 cup flour
1/2 cup yellow cornmeal
2 teaspoons baking powder
1 teaspoon salt
1 cup sugar
2 Tbsp dark brown sugar
2 Tbsp maple syrup
1/2 cup buttermilk
2 large eggs
7 tablespoons unsalted butter, melted and cooled
1/4 cup bacon, cooked, drained, cooked and crumbled


For the Frosting:

8 Tbsp butter, room temperature
2 1/2 to 3 cups of powdered sugar
2 Tbsp maple syrup
1 tsp maple flavoring
2-3 Tbsp half and half
3 Tbsp cooked, crisp bacon, crumbled
Instructions
Preheat oven to 375 degrees.
Line 12 standard muffin tins with paper liners.
Whisk together flour, cornmeal, baking powder, salt and both sugars.
In another bowl, beat together buttermilk, eggs, syrup and melted butter.
Pour wet ingredients over dry, whisking to combine.

Fold in crumbled bacon
Fill each lined cup with just shy of 1/4 cup batter.
Bake for 20-25 minutes.
Meanwhile, cream butter.
Gradually add the powdered sugar, blending on slow speed.
Add maple syrup and flavoring and blend thoroughly.
Add milk gradually as needed for icing consistency.
Liberally frost the tops of the cupcakes and garnish with cooked bacon
Notes
A unique blend of sweet and savory ingredients and just a touch of salt from the bacon that brings in a trend we all love. We loved these!

Nutrition Information: Who gives a damn

I 've seen people put whole corn in the can in the cornbread batter and various other things.

Crumbled bacon is very good in the batter but even better is cracklin dust!  :)

That the bits and pieces at the bottom of the plastic lug or metal pan after a day's run of selling fresh, hot cracklin.

Used to go to the store or market at the end of the day or the next morning, before the first batch of cracklin is cooked and get it for one or two dollars a pound. Sometimes they would just give it to you. Cracklins were about $9-$10/lb.

Now cracklins retail for $21-$25/lb.

I guest that dust is more like gold dust, these days.  
Prolly $5/lb or more. I haven't looked in a long time.
Still, that's cheaper than bacon and already cooked!

Have to watch. Sometimes there a lot of salt at the bottom of the pans, depending on the market.

Hawk says, put crispy bacon in the batter AND on top.

I like that idea...bacon all round.

The batter is ..awwwwwsommmmme.

LOLOL

This MAY be a better icing.  I think it will set up slower for ease of spreading rather than the original.    We'll see.

https://www.allrecipes.com/recipe/255432/maple-bacon-icing/

I'm going to be limited on spreading time with the original recipe icing.  This looks like it will give me a little more room.

UPDATE 8/8/21 THIS IS the icing to use. Lots of it spreads easily, looks good, tastes goode. I broke up fried bacon in small pieces and dropped it in the icing as i was preparing it. Garnish with bacon pieces. I did 1 to 1.5 inches tops and put on several pieces, whatever pleased my eye.

Have you tried these yet?