Blt Cake Recipes

BLT EGG BAKE

Steps:

• Preheat oven to 325°. Spread mayonnaise on 1 side of each slice of toast and cut into small pieces. Arrange toast, mayonnaise side up, in a greased 8-in. square baking dish. Top with cheese slices and bacon., In a small saucepan, melt butter. Stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir until thickened, 2 minutes. Pour over bacon., In a large skillet, fry eggs over medium heat until they reach desired doneness; place over bacon. Top with tomato slices; sprinkle with cheddar cheese and onions. Bake, uncovered, 10 minutes. Cut in squares; serve with lettuce.

SAVORY BLT CHEESECAKE

Steps:

• Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. , In a small bowl, combine the bread crumbs, Parmesan cheese and butter. Press onto the bottom of prepared pan. Place pan on a baking sheet. Bake 12 minutes. Cool on a wire rack. , In a large bowl, beat cream cheese and cream until smooth. Beat in the bacon, tomatoes, Gruyere cheese, onions and pepper. Add eggs; beat on low speed just until combined. Pour over crust. Place springform pan in a large baking pan; add 1 in. of boiling water to larger pan. , Bake 45-55 minutes or until center is just set and top appears dull. Remove springform pan from water bath; remove foil. Cool cheesecake on a wire rack 10 minutes; loosen edges from pan with a knife. Cool 1 hour longer. Refrigerate overnight., Remove rim from pan. Serve cheesecake with toppings and crackers if desired.

BLT CAKE

Steps:

• Make the bread: Cut 1 pound cake into twelve 1/2-inch-thick slices, then halve each slice on the diagonal. Mix 2 teaspoons almond extract with 1/8 teaspoon brown gel food coloring; brush lines on the pound cake with a food-safe paintbrush or press on with a wooden skewer.
• Make the tomatoes: Heat 1 cup each sugar and water in a small saucepan over medium heat until dissolved. Add 2 cups thinly sliced strawberries; let soak, turning occasionally, 5 minutes. Transfer to a parchment-lined baking sheet with a slotted spoon. Let cool.
• Make the mayonnaise: Whisk 3 egg whites and 1 cup sugar in a heatproof bowl set over a pan of simmering water until dissolved, 3 minutes. Remove the bowl from the pan; beat with a mixer on high speed until stiff and glossy, 5 minutes. Beat in 2 sticks softened butter, 1 tablespoon at a time, until smooth. Beat in 1/2 teaspoon kosher salt.
• Make the lettuce: Melt 1 cup each light green and dark green candy melts and 1/4 cup white candy melts in the microwave in separate bowls. Pour over a crumpled piece of parchment on a baking sheet; swirl the colors with a toothpick. Let set, then break into pieces.
• Make the bacon: Roll out 2 ounces each pink, white and brown fondant into three 10-inch logs; twist together. Roll out the log into a 6-by-12-inch rectangle on a cornstarch-dusted surface. Fold in half and reroll. Cut into twelve 1-inch-thick strips, then shape into wavy strips of bacon and let dry.

BLT

Steps:

• Cook the bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate.
• Arrange the cooked bacon, lettuce, and tomato slices on one slice of bread. Spread one side of remaining bread slice with the mayonnaise. Bring the two pieces together to make a sandwich.

IMPOSTER DESSERT BLT

Steps:

• Toast the pound cake until light golden, then let cool. (For larger slices of pound cake, cut each slice in half. For a pound cake that is not as tall, in order to fake a full sandwich, 4 slices are needed.) Stack two sets of 2 slices, with the tops of the pound cake lined up with each other. Trim about 1/4-inch off the straight edged bottom of one stack and trim about 1/4-inch off the top edge of the other stack of two. When you put them together, they will look like one cohesive sandwich.
• Microwave the white chocolate on 50-percent power until just melted, about 20 seconds. Stir until smooth. Spoon into a small resealable plastic bag.
• Unwrap the chocolate candy log and break off two 2-segment chunks. Microwave the chocolate chunks until just pliable, 5 seconds or less. Roll flat and use a paring knife or pizza cutter to cut into 2 curved slices of "bacon." Snip a tiny piece from the corner of the plastic bag and pipe 2 squiggly lines of white chocolate on each slice of bacon to resemble bacon fat. Place on a plate and refrigerate until the white chocolate is set, about 10 minutes. The chocolate log pieces will remain pliable so you can form slight waves to make it look more like bacon.
• Slice the strawberries crosswise to get 4 to 6 thin slices, about 1/4-inch-thick.
• Unroll the fruit roll, tear pieces off and ruffle together to make it look like pieces of lettuce.
• To assemble, spread the vanilla frosting on the pound cake slices to resemble mayo. Add the strawberry "tomato" slices, "bacon" and "lettuce" to half the cake slices. Place the remaining cake slices on top, frosting side down. Secure each half with a toothpick.

BLT CLUB CAKE

Steps:

• Preheat the oven to 350 degrees F. Coat a 9-inch-square, 2 1/2-inch-deep cake pan with cooking spray. Prepare the cake mix as directed; pour into the pan and bake about 35 minutes. Let cool, then remove from the pan and freeze 30 minutes.
• Trim the domed top of the cake with a serrated knife. Mark one-third and two-thirds of the way down the sides of the cake with toothpicks. Slice the cake into 3 thin, even layers using the toothpicks as a guide.
• Make the lettuce: Put the coconut in a zip-top bag and add 1/2 teaspoon water and 10 drops each of green and yellow food coloring; shake the bag to mix. Add more food coloring as needed to make a lettuce color.
• Make the tomatoes: Trim the straight edges of the gummy fruit slices with a paring knife to remove the sugary coating.
• Make the bacon: Line up 10 cherry, 4 vanilla and 6 original Tootsie Rolls on a microwave-safe plate lined with wax paper, as shown.
• Microwave the Tootsie Rolls until just soft but not melted, about 7 seconds. Press them together, then roll and stretch into a long thin strip.
• Cut the strip into 4-inch pieces, then mold each piece into a wavy bacon shape with your fingers. Repeat to make another batch of bacon.
• Spread the frosting on the bottom and middle cake layers; top with the coconut. (Leave the third layer unfrosted.) One at a time, cut all 3 cake layers diagonally into quarters.
• Top the bottom cake quarters with some candy tomatoes and bacon. Add the middle cake quarters, then more candy. Top with the unfrosted cake quarters. Skewer with long toothpicks.

CRAB CAKE BLT

Steps:

• Measure 1 cup breadcrumbs and place in a casserole dish and then season with salt and pepper. Set aside.
• Combine the remaining 3/4 cup breadcrumbs, green onions, lemon zest, lemon juice, beaten egg, mayonnaise, Dijon mustard, crab boil seasoning, salt and pepper in a large bowl. Fold in the crabmeat until just combined. Form the crab mixture into 4 (1-inch thick) patties and dredge both sides through the seasoned breadcrumbs and place on a platter.
• Heat a large nonstick skillet with olive oil over medium-high heat. Add the crab cakes and cook for 4 to 5 minutes per side, until golden brown and crisp. Serve the crab cakes on toasted buns topped with lettuce, tomato, bacon, and the Dill Tartar Sauce.
• Mix the mayonnaise, relish, dill, lemon juice, hot sauce, Worcestershire sauce, salt, and pepper together in a small bowl to combine. Top the Crab Cakes BLTs with dill tartar sauce.

CRAB CAKE BLT

Steps:

• Combine egg yolk, 2 tablespoons mayonnaise, mustard, Worcestershire sauce, scallions, parsley, tarragon, lemon zest, Tabasco, breadcrumbs, salt, and pepper. Gently fold in crabmeat, trying not to break up the crab.
• Pour cornmeal onto a plate. Shape crab mixture into 4 cakes; dredge in cornmeal to coat.
• Cover and refrigerate for 1 hour.
• Heat oil in a large skillet over medium-high heat. Fry cakes for about 5 minutes on each side until golden brown.
• Stir Sriracha into remaining 1/2 cup mayonnaise. Spread on bun; layer bacon, avocado, tomato, lettuce, and crab cake.

CLASSIC BLT SANDWICH

Steps:

• Cook bacon until crispy, then drain on paper towels.
• Toast the 8 slices of bread.
• Spread 1 tablespoon mayo on each slice of toasted bread. (More or less, to taste).
• Add 1 slice of lettuce to 4 pieces of mayo-spreaded toast.
• Add 2 slices of tomato on top of lettuce.
• Arrange 3 slices of bacon evenly on top of tomato. (Break bacon slices in half to fit, if needed.).
• Add 1 slice of lettuce on top of bacon.
• Put the remaining 4 pieces of mayo-spreaded toast on top to finish the sandwiches.
• Enjoy!
• NOTE: I also like to butter the toast slices before adding the mayo -- higher in fat, but tastier, in my opinion!