Blt Cake Recipes

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.

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 SALAD RECIPE

Steps:

• In a skillet, cook bacon until crisp and cut into small pieces.Set aside.
• In a large bowl, combine salad, tomato, and cheese.
• In another small mixing bowl, whisk together mayonnaise, sugar, vinegar, olive oil and salt and pepper.
• Pour dressing over your salad or serve on the side.
• Sprinkle with bacon and croutons.

BAKED BLT DIP RECIPE

Steps:

• Preheat oven to 350 degrees.
• In a large mixing bowl combine the sour cream, mayonnaise, and cream cheese. Mix until combined.
• Add in the cooked and crumbled bacon, reserve about 1/4 cup for the topping after the dip comes out of the oven.
• Add in cheddar cheese, 1 diced tomato, and green onions. Stir in well.
• Pour the mixture into a shallow baking dish or a pie pan. Spread evenly in the pan.
• Bake for about 20 minutes or until it starts to bubble around the edge.
• After you remove from the oven, top with additional bacon crumbles, diced tomato, and shredded lettuce.

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.

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!

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.

POSH BLT

Steps:

• Heat the grill to high. Put the bacon on a foil-lined baking sheet and drizzle with the maple syrup. Grill for 7-10 mins until crisp. Mix the mayo with the sundried tomato paste, then spread over two of the sourdough slices. Top with the bacon, sundried tomatoes and Little Gem. Season with black pepper, top with the remaining bread and halve.

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.

PACIFIC CRAB CAKES BLT SANDWICHES WITH HORSERADISH MAYONNAISE

Steps:

• To prepare the crab cakes, tear up the bread and pulse in a food processor to make fine, soft crumbs (you should have about 5 cups). Transfer the bread crumbs to a shallow pan and mix in 1/2 cup of the parsley.
• In a food processor, combine the egg yolk, lemon juice, Worcestershire sauce, Tabasco sauce, mustard, paprika, thyme, celery seeds and black pepper.
• Pulse to combine. With the motor running, add the oil through the feed tube in a slow, steady stream until the mixture emulsifies and forms a mayonnaise. Transfer the mayonnaise to a bowl.
• In a large bowl, combine the onion and bell peppers with the remaining 1/4 cup parsley. Add the mayonnaise and crabmeat and mix lightly.
• Using a rubber spatula, fold in 1 cup of the bread crumb mixture. Do not overwork the mixture or the crab cakes may get gummy.
• Gently form 6 cakes and flatten them into patties about 1/2 inch thick. Dredge the patties lightly in the remaining bread crumb mixture.
• Cover the crab cakes with plastic wrap and refrigerate for at least an hour. Or you can freeze them!
• **To prepare the horseradish mayonnaise, combine all the ingredients in a small bowl and mix well. Taste and adjust the seasoning with salt as necessary. Cover and refrigerate.
• Preheat oven to 400°F Put the bacon on a baking sheet, place it in the oven, and cook until crisp, 8 to 10 minutes. Remove the bacon from the pan and drain on paper towels.
• Place 2 large, nonstick skillets over medium heat and add about 1 tablespoon of the olive oil to each pan. Add 3 crab cakes to each pan and slowly fry them for 4 to 5 minutes on each side, until they are golden brown and heated through.
• Preheat the broiler. Place the bread on a baking sheet and toast under the broiler, turning until light golden brown on both sides.
• Lightly spread each slice of bread with the horseradish mayo. Place 1 side of toast, mayo side up, on each plate. Top each with 1 crab cake, 2 pieces of bacon, a tomato slice, and lettuce leaves. Place a second slice of toast on top, mayo side down.

BLT SANDWICH

Steps:

• Toast two slices of bread, Then, spread one slice of toast with mayonnaise. Top with lettuce leaves, tomato slices and bacon. Finally, top sandwich with the second slice of toast.

CALIFORNIA BLT PANCAKE SANDWICH

Steps:

• Heat oven to 400°F. Line sheet pan or shallow baking pan with foil; place wire baking or roasting rack in pan. Arrange bacon slices over rack. Bake 10 to 15 minutes or until bacon is crisp. Cool.
• Meanwhile, in medium bowl, beat pancake mix and water with whisk until smooth. Follow directions on pancake mix box to make 6 (4-inch) round pancakes. Cool.
• Thinly slice half avocado; place slices on plate. Coat each slice with lemon juice to prevent browning. Set aside.
• To make sandwiches, spread each of 3 pancakes with desired amount of mayonnaise. Divide avocado slices among pancakes. Break bacon slices in half; place over avocado. Top with seasoned tomato slices and lettuce. Spread remaining 3 pancakes with mayonnaise; place mayonnaise side down over lettuce to make sandwiches.