Dots Cheese Bacon Puffs Recipes

CHEDDAR BACON PUFFS

Steps:

• Gather the ingredients.
• Line two baking sheets with parchment paper or silicone baking mats. Set aside.
• Preheat the oven to 400 F.
• In a medium saucepan, combine the water, milk or light cream, salt, and butter. Put over high heat and cook, stirring, until butter is melted. Bring to a boil.
• With a wooden spoon , stir in the flour all at once. Continue stirring until the dough leaves the sides of the pan and forms a ball.
• Transfer the hot dough to a large mixing bowl or the bowl of a stand mixer with paddle attachment. Let the dough rest for 2 minutes.
• Beat the hot dough on low speed for 1 minute. Quickly beat in the first egg, beating until thoroughly blended into the dough. Continue beating in the remaining eggs, one at a time, beating well after each addition.
• Beat in the shredded cheese, bacon, cayenne, and freshly ground black pepper. Continue beating until the dough is smooth and well blended.
• Using a tablespoon measure or small cookie scoop, drop the dough onto the parchment lined baking sheets. With moistened fingers, smooth any peaks on top of the mounds of dough. If peaks are left, they tend to over-brown or burn.
• Bake the puffs for about 20 to 22 minutes, until nicely puffed and golden brown.
• Serve and enjoy!

BACON-CHEESE PUFF PIE

Steps:

• Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 5 minutes. Remove foil. Bake 5 minutes longer. Cool completely. , Sprinkle bacon over the crust. Top with tomato and cheese. In a large bowl, beat the egg yolks, sour cream, flour and salt until smooth. In another large bowl, beat egg whites until stiff. Fold into sour cream mixture; spread over cheese. Sprinkle with paprika. , Bake at 350° until a knife inserted in the center comes out clean, about 45 minutes. Let stand 5-10 minutes before cutting.

DOT'S CHEESE BACON PUFFS

Steps:

• Preheat oven to 180°C/350°F.
• Combine egg and milk, and stir into remaining ingredients.
• Drop by rounded teaspoon onto a lightly greased cookie sheet.
• Bake until golden (about 20 minutes).
• Cool on wire racks.

BACON CHEESE PUFFS

Steps:

• Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside.
• Preheat oven to broil.
• In a medium bowl combine the bacon, cheese, mustard and mayonnaise. Stir well. Arrange party bread on a cookie sheet. Spoon mixture onto each slice of bread.
• Broil for 5 minutes, or until bubbly.

BLUE CHEESE BACON PUFFS

Steps:

• Bring water and butter to a boil over med.
• heat.
• Stir in flour, salt and peppers with a wooden spoon until mixture leaves the sides of pan and forms a soft ball.
• Remove from heat.
• Beat in eggs, one at a time.
• Add Cheese, onion& bacon.
• Dip by teaspoonful onto a lightly greased cookie sheet.
• Bake@ 400 F for 20 to 25 minutes.

CHEESY LEEK & BACON PUFF

Steps:

• Heat 1 tbsp of the olive oil in a frying pan and fry the bacon for 3-4 mins until it begins to crisp. Tip onto a plate lined with kitchen paper. Add the remaining olive oil to the pan with the butter and allow to melt before adding the leeks and thyme. Season and cook for 3-4 mins until softened. Place in a bowl with the crisp bacon and cheese, and allow to cool.
• Whisk the egg in a small bowl with 1 tsp water, to make an egg wash. Cut one-third off the pastry and, on a lightly-fl oured surface, roll out to make a 15cm x 30cm rectangle, and place on a baking sheet. This will form the base of the tart. Pile the leek mixture in the middle of the base, leaving a 2cm surround. Roll the remaining pastry into a larger rectangle which will cover the leek mixture easily. Brush the edges of the pastry base with egg wash, then carefully lay over the larger rectangle and smooth the surface to get rid of any trapped air. Cut away excess pastry to form a tidy edge and glaze with egg wash. With the back of a fork, press to seal the edges. Chill for 30 mins.
• Heat oven to 200C/fan 180C/gas 6. Brush the top of the pastry with more egg wash and season the top before baking. Cook for 10 mins, then reduce the heat to 180C/fan 160C/gas 4 and cook for 25-30 mins until puffed up and golden brown. Serve either hot or at room temperature.
• To make ahead, freeze at end of stage 2 for up to a month, or refrigerate for up to a day.

CHEESE, BACON & ASPARAGUS PUFFS

Steps:

• Heat the grill to high. Lay the bacon on a baking tray in a single layer and grill for 8-10 mins until starting to crisp at the edges. Leave to cool. Heat the oven to 180C/160C fan/gas 4.
• Meanwhile, unroll the pastry sheet and cut into six squares. Pile a small mound of the cheese in the centre of each square, reserving some of the cheese for scattering over later. Trim the woodier ends of the asparagus spears so each one is about 10cm long. Place four spears diagonally across each mound of cheese. Chop the bacon into small pieces and sprinkle over.
• Working with one pastry square at a time, fold the two corners not covered by the asparagus into the centre and pinch the ends together gently to seal. Repeat with the remaining squares, then scatter over the reserved cheese. Can now be frozen for up to three months.
• Transfer the puffs to a baking tray lined with baking parchment and bake for 20-25 mins (or 35 mins from frozen), or until golden brown. Leave to cool on the tray for a few minutes before serving.

CHEESE, BACON & ONION PUFF

Steps:

• Heat oven to 230C/fan 210C/gas 8. Make up the batter as stated in the pancake recipe and set aside. Grease a large, round, ceramic dish, about 22cm wide, and dust it with the grated Parmesan.
• Heat the butter in a frying pan. Sizzle the bacon for about 5 mins until crisp, then leave to cool. Tip the bacon, onion and cheddar into the batter and stir until completely combined. Tip the batter into the prepared dish so it comes almost to the top, then bake for 30-35 mins until puffed up and golden. Bring piping hot to the table and serve straight from the dish with a crisp salad.

CHEESE PUFFS

Steps:

• In a large saucepan, bring the water, butter, salt and cayenne to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. Stir in Gruyere and mustard. , Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Sprinkle with Parmesan cheese. Bake at 425° for 15-20 minutes or until golden brown. Serve warm or cold.