please add Jamie Anderson to the blog

I'd like to post and see the recipes for the parties.  I was sorry to miss the last event.

 

Thanks Jamie Anderson, dmsjamie@aol.com

GF Chocolate Chip Blondies

•  1/2 cups chickpeas (1 can, drained and rinsed)
• 3/4 tsp baking powder
• 1/8 baking soda
• 1/8 tsp salt
• 3/4 cup maple syrup
• 1-2 tsp vanilla
• 1/4 cup ground flax seed
• 1/4 cup peanut butter
• 1/3 chocolate chips

Preheat oven to 350 degrees.  Blend all ingredients (except choc chips) until very smooth.  Mix in chips and scoop into a greased  8x8 pan.  Bake for 38-40 minutes.  You want the blondies to look a little undercooked when you take them out, because they'll firm up as they cool and you don't want them to get hard.

Recipe from: ChocolateCoveredKate.com

Feb Recipe

Dark Chocolate Caramels

2 1/2 C sugar

2 C heavy cream

1 C butter

2 C light corn syrup

1 tsp kosher salt

1 tsp vanilla or anise

Ghirardelli 60% Dark Chocolate chips            Melt chips in 30 second intervals in microwave until it stirs smooth. They carry residual heat, so 1-1/2 minutes is probably

1 T shortening per C of chips                           enough. Then add shortening, and melt 30 seconds more. As you dip, it will start to cool and not look smooth.

Sea salt to sprinkle on top                                Keep reheating for 15-20 seconds when it doesn't cover well. I use chopsticks to dip and place on waxed paper. Let the excess

pecan halves to make turtles                            drip off. If it pools way out from the caramel, let it set and cut off the excess with a knife, and no one will be the wiser!

                                                                         The Ghirardelli bag also mentions NOT to thin with water, milk, butter, or margarine. If you heat it, it thins.

Mix sugar, butter, syrup and 1 C of cream in 4 qt pan. While boiling, add remaining cream. It will start at the very top of the pan, and then gradually go down, so watch for boil over. I used the simmer setting on my commercial cooktop, which is the lowest it would go. On a regular burner, probably medium heat is good. Stirring constantly, boil to 245 degrees. This can take anywhere from 30-60 minutes. You can also stop at 240, but it is paler, and softer. I like it to hold it's shape after cutting, and have some chew to it.

Remove from heat and add vanilla or anise. For the turtles, I spooned the plain caramel over pecans, 16 of them, and then added anise to the rest of the pan before pouring into a buttered 11x16 sheet pan. This made it 3/8" thick. If you want it thicker, use a smaller pan. If you don't make turtles, the whole pan will fill a regular 12x18 sheet pan to the same thickness. Let cool overnight. You can loosen the edges and pry the whole sheet out to cut on a board, (it's still bendable) or cut a couple of rows out of the pan and then it will easily come out. I don't like to cut in my metal pans, and you get nicer squares if you can get your knife over the whole row and press down evenly.

To make the turtles:

On parchment, lay 4 pecan halves in a plus sign, spoon caramel over the centers, leaving the tips exposed. As the caramel cools, you will want to pull the parts between the pecans back to the center, or they will look funny. You'll know when you see it ooze too far. Since it doesn't stick to the parchment, it easily moves back to make a thicker center. Next day, spoon chocolate over the back side, covering the caramel. Let set up, then flip over and do the same on the top side, leaving the pecan tips exposed. Sprinkle with sea salt before they are set on top.

To make the dipped caramels:

See above directions for melting the chocolate with shortening. Sprinkle with sea salt before they set up. The anise is very mild, and different, so I always make anise flavored caramels. Vanilla would be good too. You can wrap the undipped caramels in squares of waxed paper. I cut sheets about 4" wide, then cut those in 1/3. Wrap diagonally, twist the ends. Super Christmas gift plate filler. This recipe makes about 240 small pieces in a 12x18 pan. It always turns out.

 

Laurie Redfearn

Flourless Fudge Cookies~ from King Arthur Flour

 

makes approx. 16 cookies

 

2 1/4 c powdered sugar

1/4 tsp salt

1 tsp espresso powder (I used decaf instant coffee)

1 cup cocoa powder, Dutch-processed recommended (I used Hersey's Special Dark and Ghirardelli 60% unsweetened)

3 large egg whites

2 tsp gluten free vanilla extract (Pampered Chef confirmed our's is)

 

Preheat oven to 350*.  Lightly grease two baking sheets or line with parchment and grease the parchment

Stir together all of the ingredients until smooth. (It took a bit, but it comes together and is thick)  Scrape bottom and sides of bowl and stir again until smooth.
Drop batter onto sheets in 1 1/2" circles, I use the medium scoop for the larger cookies and the small scoop for the smaller cookies.  Bake for 8-10 minutes, until cookies look shiny and start to get slight cracks on the tops.  Remove from oven and allow to cool on the pan, I slid the parchment from the stones and allowed to cool on the cooling racks so they didn't get soggy on the bottoms.

 

 

 

 

Double Dark Chocolate Merolt Cookies

 

makes approx. 30 cookies

 

1 1/2 c flour

3/4 c Special Dark cocoa powder

1 tsp kosher salt

1 tsp baking soda

1 stick unsalted butter, softened

3/4 c granulated sugar

3/4 c packed dark brown sugar (I didn't have dark and they turned out fine)

1 large egg

3/4 c pure vanilla extract

1/2 c merlot

10 oz bag of Ghirardelli 60% cocao bittersweet chocolate chips

 

Preheat oven to 375*

Combine flour, cocoa, salt and baking soda in bowl; stir and set aside.

In mixer, cream butter and sugars until light and fluffy.  Add egg, vanilla and merlot, it looks curdled.  Once combined, gradually add in dry ingredients, mixing well after each addition.  Fold in chocolate chips.

I scooped them with the small scoop and placed about 1-2" apart to allow for spreading.  Bake for 8-10 minutes, allow to cool some on the pan before transferring to the cooling rack, they are moist and will break if you do it too soon.

 

***probably best to make this a parent treat, I think the wine cooks out, but I am not sure.  So yummy, I just don't care! :)

 

 

Cream Puffs

Cream Puffs

Sumer Vellinga

Ingredients

• 1  cup  water
• 1/2  cup  butter
• 1/8  teaspoon  salt
• 1  cup  all-purpose flour
• 5 eggs
• 3  cups  whipped cream mixed with a small box of vanilla pudding   

Directions

1. Preheat oven to 400 degrees F. Grease a baking sheet. In a medium saucepan combine water, butter, and salt. Bring to boiling. Add flour all at once, stirring vigorously. Cook and stir until mixture forms a ball. Remove from heat. Cool for 10 minutes. Add eggs, one at a time, beating well with a wooden spoon after each addition.

2. Drop 12 heaping tablespoons of dough onto prepared baking sheet. Bake for 30 to 35 minutes or until golden and firm. Transfer cream puffs to a wire rack and let cool.

3. Cut tops from puffs; remove soft dough from inside. Fill with whipped cream, pudding, or ice cream. Replace tops. If desired, sift powdered sugar over tops.

4. Makes 12 cream puffs

5. Mini Puffs: Prepare as above, except drop dough by rounded teaspoons 2 inches apart onto greased baking sheets. Bake, one sheet at a time, in a 400 degree F oven for 25 minutes (keep remaining dough covered while first batch bakes). Cool, split, and fill as in steps 2 and 3. Makes about 30 mini puffs.

Pumpkin Waffles

INGREDIENTS
makes 7 square "Belgian" style pumpkin waffles

• 1/4 cup light brown sugar
• 3 Tbsp. cornstarch
• 1 1/4 cup whole wheat flour
• 1 1/2 tsp. baking powder
• 1/2 tsp. salt
• 1 3/4 tsp. cinnamon
• 2 tsp. ginger
• 1/4 tsp. cloves
• 1/2 tsp. freshly grated nutmeg* or 1/4 tsp mace
• 2 large eggs
• 1 cup whole milk
• 1 cup canned solid-pack pumpkin
• 4 Tbsp. unsalted butter, melted and warm

*Grated and lightly packed into the spoon, use 1/2 tsp. Grated and loosely scooped, this is about 1 tsp. of nutmeg. If you have to use pre-grated, dried nutmeg, use 1/4 tsp.

DIRECTIONS

1. Lightly oil the waffle iron with vegetable oil, and set it to the desired temperature.

2. Combine brown sugar and cornstarch in a large bowl. Whisk together to break apart the cornstarch. Add the remaining dry ingredients, and whisk to blend.

3. Separate eggs: yolks go in a medium sized bowl and whites get set aside in a smaller bowl.

4. Add pumpkin and milk to the egg yolks. Whisk to blend and set aside.

5. Whip egg whites with a hand mixer on high until stiff peaks form – about 1 1/2 – 2 minutes. Set aside.

6. Pour melted butter into the yolk/milk/pumpkin mixture. As you pour, whisk to combine.

7. Add the pumpkin mixture to the dry ingredients, and mix them together until just combined. A little lumpiness is fine. That will smooth out when the egg whites are added.

8. Slide the whipped egg whites out of the bowl and onto the mixture you just prepared. Gently fold them in until no white bits are obvious.

9. Once the waffle iron is heated, you're ready to pour the batter! In my Krups waffle maker, cook time is exactly 6 minutes.

Here is the link to the photos and details online.  You'll notice I changed it to whole wheat flour. It's so much better that way. Serve hot with warm syrup and whipped cream.

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Spiced Cider

I reuse my mulling spices from year to year by putting the cheesecloth tied Trader Joe's mulling spices in the freezer. They have plenty of spice left (in fact, I have to taste the cider to make sure it isn't getting too clove-y, and take it out in time.) Saves time (already tied up) and I pop it in right from the freezer. Saves money too!

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Laurie Redfearn

BYU Breakfast

I have adapted this recipe to fit a 9x13 pan. It was originally for a pie pan, with hash brown crust up the sides. Great for a smaller family.

Butter pan, press in:

2# pkg of Simply Shredded Potatoes (hash browns in the refrigerated section.) I have tried fresh potatoes, and they always turn color, but they will taste fine.

Pour 1/2 C melted butter over potatoes and bake at 450 for 25 min.

Filling:

8 oz Swiss cheese, shredded

6 oz cheddar cheese, shredded

2 C cubed ham

1 1/2 C milk

8 eggs

1/2 tsp seasoned salt

6 green onions, sliced

optional green peppers and onions, bacon, other cheeses, sausage.

Blend eggs, milk, salt. Fold in rest of ingredients. I add as much as I need until the good stuff fills up the eggy mixture to the top in the mixing bowl. It ends up being not too eggy for my avowed "egg hating" dh. He loves it. Pour over baked potatoes. Bake at 350 for 30-40 min or until puffed and brown all over. Serve warm.

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Laurie Redfearn

• Angel Biscuits by Paula Deen
• 
  
• 1 package yeast
• 1/2 cup lukewarm water
• 5 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 tablespoon baking powder
• 2 tablespoons sugar
• 3/4 cup solid shortening 
• 2 cups buttermilk

Directions

Preheat the oven to 400°F. Grease a baking sheet with butter, oil, or cooking spray.
Sprinkle the yeast over the lukewarm water in a small bowl. In a large bowl, mix together the flour, sugar, baking powder, baking soda, and salt. Cut in the shortening with a pastry blender, your hands, or two knives until the mixture resembles a coarse meal. Add the yeast mixture and buttermilk and mix well.
Sprinkle a small handful of flour over a work surface. Turn the dough onto the floured surface and roll out to a 1-inch thickness.
Using a 2 1/2 –inch round biscuit cutter, cut the dough into biscuits. Gently reroll the scraps and cut out more biscuits. Place the biscuits on the prepared baking sheet and bake until light golden brown and firm to the touch, about 12 minutes. Serve warm or at room temperature.

Bacon Cheddar Chive Scones

2 cups (8 1/2 ounces) All Purpose Flour
1 teaspoon salt
1 tablespoon baking powder
2 teaspoons sugar
4 tablespoons (1/2 stick, 2 ounces) cold  butter
1 cup (4 ounces) very coarsely grated or  diced cheddar cheese
1/3 cup (about 1/2 ounce) snipped fresh chives, or finely diced scallion tops (the  green part, 3/4 ounce)
1/2 pound bacon, cooked, cooled, and crumbled (about 1 cup)
3/4 cup + 2 tablespoons (7 ounces) heavy cream or whipping cream, or enough to make the dough cohesive

Preheat the oven to 425°F. Lightly grease a baking sheet, or line it with parchment.

1) Whisk together the flour, salt, baking powder, and sugar. 
2) Work the butter into the flour until the mixture is unevenly crumbly, with some of the butter remaining in larger pieces. 
3) Mix in the cheese, chives, and bacon until evenly distributed. 
4) Add ¾ cup of the cream, stirring to combine. Try squeezing the dough together; if it’s crumbly and won’t hang together, or if there are crumbs remaining in the bottom of the bowl, add cream until the dough comes together. Transfer the shaggy dough to a well-floured work surface. 
5) Pat the dough into a smooth 7" disk about ¾" thick. Transfer the disk to the prepared baking sheet. 
6) Use a knife or bench knife to cut the disk into 8 wedges, spreading the wedges apart a bit on the pan. 
7) Brush the scones with a bit of cream; this will help their crust brown. 
8) Bake the scones for 22 to 24 minutes, until they’re golden brown. Remove them from the oven, and cool right on the pan. Serve warm, or at room temperature. 
Yield: 8 large scones 

Baker's tips 
•Want to make scones now, freeze and bake later? Make scones up to the point they're on the baking sheet, cut and ready to bake; don't brush them with cream. Freeze, then remove from the sheet, and wrap airtight in a plastic bag. When you're ready to bake, remove however many you want to bake from the freezer, place on a baking sheet, brush with cream, and bake in a preheated 425°F oven for 35 to 40 minutes, until golden brown.

•Make mini-scones: Divide the dough in half, and roll each half into a 5" round. Cut each round into 8 wedges. Bake in a preheated 425°F oven till golden brown, 18 to 20 minutes; or for about 25 minutes if frozen.

Apple Orange Salad

Ingredients

• 4 naval oranges
• 4 blood oranges -- I couldn't find
• 3 tablespoons honey
• 1 1-inch piece ginger, thinly sliced
• 1 green apple, thinly sliced
• 1 red apple, thinly sliced

Directions

Cut the ends off the navel and blood oranges, then cut away the peel and white pith. Working over a bowl, cut along both sides of each membrane with a paring knife to remove the segments, allowing them to drop into the bowl. Discard any seeds. Squeeze the juice from the membranes into a small bowl (you should have about 1 cup of juice).

Bring the reserved orange juice, honey and ginger to a simmer in a small saucepan over medium heat. Cook until syrupy, 8 to 10 minutes. Let cool completely; discard the ginger. Toss the syrup with the oranges and apples.

Avalanche Bars

(I stole this image from the blog that I got the recipe from!)

Avalanche Bars

12 oz bag of White Chocolate Chips

1/4 cup creamy peanut butter

3 cups Rice Krispies, or “Puffed Rice” if you’re buying generic

1 1/2 cups mini marshmallows

1/4 cup mini chocolate chips + 2 Tbsp for garnish.

Lightly grease a 9×9 pan (or 8×8 if you prefer thicker bars)

1. In microwave-safe bowl dump in white chips and heat on med power for 1 minute. Stir and continue in 30 second increments until chips are melted.

2. Combine the peanut butter with the melted chips

3. Add the krispies.

4. Let cool approx 15 – 20 minutes stirring every 5 minutes or so to help cool.

5. Add the marshmallows and the mini chocolate chips and stir to combine.

6. Dump mixture into the prepared pan and spread evenly, pressing lightly with the back of your spoon, but do not compact too much, otherwise they will get hard.

7. Press the remaining chocolate chips into the top for garnish.
When the bars are completely cooled cut into squares and enjoy!

**I doubled the recipe for our recipe club night and made it in a 9x13" pan**

Breakfast Cookies
*ok, so these were the ones I brought to the bacon night, not the cookie night, but I never got them posted. I am planning on making them for Christmas morning.

 

1/2 c butter softened

3/4 c sugar

1 egg

1 c all-purpose flour

1/4 tspn baking soda

10 strips bacon (or the whole pound :)), cooked and crumbled

2 c cornflakes (I used Honey Bunches of Oats and it was a nice addition of sweet)

1/2 c raisins

 

Cream butter and sugar.  Beat in egg.  Add flour and baking soda, mix well.  Add in bacon, raisins and cornflakes, stirring to combine.  Drop by rounded tablespoon fulls 2 inches apart and bake at 350* for 15-18 minutes or until lightly browned.  Cool for 2 minutes before removing to cooling rack.

angie

Peppermint Meltaway Cookies
yields: approx. 42 cookies
Bake time: 10 mins/ batch
Preheat oven to 350*

 

4Ingredients

• 1 cup butter, softened
• 1/2 cup confectioners' sugar
• 1/2 teaspoon peppermint extract
• 1-1/4 cups all-purpose flour
• 1/2 cup cornstarch
• 
  FROSTING:
• 2 tablespoons butter, softened
• 1-1/2 cups confectioners' sugar
• 2 tablespoons 2% milk
• 1/4 teaspoon peppermint extract
• 2 to 3 drops red food coloring, optional
• 1/2 cup crushed peppermint candies

Directions

• In a small bowl, cream butter and confectioners' sugar until light and fluffy. Beat in extract. Combine flour and cornstarch; gradually add to creamed mixture and mix well.
• Shape into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 10-12 minutes or until bottoms are lightly browned. Remove to wire racks to cool.
• In a small bowl, beat butter until fluffy. Add the confectioners' sugar, milk, extract and food coloring if desired; beat until smooth. Spread over cooled cookies; sprinkle with crushed candies. Store in an airtight container. Yield: 3-1/2 dozen.

Taste of Home 2011

Peppermint Swirl Cookies

Ingredients

• 2 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1 cup unsalted butter, softened
• 1 cup sugar
• 1 egg
• 1/2 teaspoon vanilla extract
• 1 teaspoon peppermint extract
• 1 tablespoon red food coloring.( I highly recommend the gel variety. You can buy it at any craft store. It is much brighter and you can use less)
• Powdered sugar, for rolling out dough
• 3 tablespoons milk
• DIRECTIONS
• Sift together the flour, salt and baking powder and set aside.
• Cream butter and sugar together in another large bowl. Add egg, vanilla, milk and beat until incorporated. Gradually add the dry mixture, beating until combined. Remove half of the mixture from the bowl. Add red food coloring,and peppermint extract, beating until fully combined. You may have to knead the colored dough a bit to get it mixed thoroughly. On a sheet of waxed paper, roll out dough to form a large rectangle, about 1/4-inch thick. Repeat this step with the other half of uncolored dough with no food coloring.
• Now very carefully, slide the red dough on top of the white dough and slide the parchment paper out. Trim edges if uneven and patch if necessary. Roll dough into a log, creating a swirl effect. NOTE: do not worry if the dough starts to tear a little when you are rolling it. This is normal. Simply mend it with your fingers as you go along.
• 
  
• Now place a generous amount of sprinkles in a shallow dish and roll the cookie dough log firmly over the sprinkles until they stick and its covered. Wrap tightly with saran wrap and place the dough back in the refrigerator and let chill for 2 hours.
• Preheat oven to 375 degrees F.
• Slice the dough into 1/2-inch slices and place on a parchment lined sheet tray about 1-inch apart. Bake fo2 10-15 minuets depending on how thick you sliced the cookies.

Peppermint-pinwheels.html  Here is the link to the blog, showing step by step photos.

Cardamom Honey Cutouts

13-1/2 oz. (3 cups) unbleached all-purpose flour; more for rolling 
1 tsp. ground cardamom 
1/2 tsp. table salt 
1/4 tsp. baking soda 
8 oz. (1 cup) unsalted butter, at room temperature 
3/4 cup granulated sugar 
1/4 cup honey 
1 large egg 
1 tsp. pure vanilla extract 

---

In a medium mixing bowl, combine the flour, cardamom, salt, and baking soda. Whisk until well blended.
In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl with a hand mixer), beat the butter and sugar on medium speed until well blended and slightly fluffy, about 3 minutes. Scrape down the bowl and the beater. Add the honey, egg, and vanilla. Continue mixing on medium speed until well blended, about 1 minute. Add the flour mixture and mix on low speed until the dough is well blended and comes together in moist clumps, 30 to 60 seconds.
Divide the dough roughly in half. On a piece of plastic wrap, shape each dough half into a smooth 5-inch disk. Wrap well in the plastic. Refrigerate until chilled and firm enough to roll out, 1 to 1-1/2 hours.

Bake the cookies:
Position a rack in the center of the oven and heat the oven to 350ºF. Line two or more cookie sheets with parchment or nonstick baking liners. Working with one disk at a time, roll the dough on a floured work surface to about 3/16 inch thick. Dust with additional flour as needed. Choose one or more cookie cutters of any shape that are about 2-1/2 inches wide and cut out shapes. Arrange the cookies about 1 inch apart on the lined cookie sheets. Gather the scraps and gently press together. Re-roll and cut. Repeat with the remaining dough.

Bake one sheet at a time until the cookies’ edges develop a 1/4-inchwide light-brown rim, 11 to 13 minutes (rotate the sheet halfway through baking for even browning). Let the cookies cool on the sheet for about 10 minutes and then transfer them to a rack to cool completely.

The plastic-wrapped dough may be refrigerated for up to 3 days or frozen for 1 month. Thaw overnight in the refrigerator before proceeding with the recipe.

Spicy Caramel Bacon Popcorn

2 cups brown sugar
2 sticks of butter
1/2 cup karo syrup (dark or light)
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. vanilla
1 tsp. chipotle powder
1 pound of smokey bacon, cooked and crumbled
3 Tab. bacon grease (optional)
5-6 quarts popped popcorn  (24 cups of popped popcorn)
1 cup salted peanuts (optional)

Cook bacon, crumble pieces, SAVE 3 TAB of grease.  Sprinkle bacon pieces and peanuts over popped popcorn.  Mix together, and put aside.
Stir together brown sugar, butter, karo, and bacon grease.  Bring to a boil and boil for 3 mins.  Remove from heat and add baking soda, salt, vanilla and chipotle powder.  Pour over popcorn mixture.  Stir to coat.  Bake at 250 degrees for 1 hour, stirring every 15 mins.  ( I baked mine for 45 mins)

Bacon Wrapped Water Chestnuts

Bacon Wrapped Water Chestnuts

Ingredients:
1 cup ketchup
1 cup brown sugar
1 tsp. Worcestershire sauce
6-10 dashes Tobasco (more or less depending on how much kick you like!)
1/2 to 1 tsp. soy sauce (to taste)
16 ounces sliced bacon
2 (8 ounce) cans whole water chestnuts, drained

Directions:
1. Preheat oven to 350 degrees
2. Cut bacon slices into thirds. Wrap chestnuts in bacon and secure with toothpicks; place in a 9x13 pan.
3. Bake for 20 minutes then pull pan out of the oven and remove as much bacon fat as possible.
4. While chestnuts are baking for the first 20 minutes - in a saucepan, combine ketchup, brown sugar, Worcestershire sauce, tobasco, and soy sauce; heat just to boiling. Pour sauce over bacon and water chestnuts (after they have baked for 20 minutes)
5. Return sauced up chestnuts to the oven for another 30 minutes, or until the bacon is cooked.

One Word...
YUMMO! (I will certainly be making these babies again...probably for Thanksgiving!)

Cheddar Bacon Ranch Pulls

CHEDDAR BACON RANCH PULLS (such an easy and terribly addictive appetizer!)

1 unsliced loaf of sourdough bread (round is preferable)
8 to 12 oz. cheddar cheese, thinly sliced
3 oz. bag Oscar Mayer Real Bacon bits (I used bacon that I cooked instead of the packaged kind)
1/2 cup butter, melted
1 tbsp ranch dressing mix

Using a sharp bread knife cut the bread going both directions. Do not cut through the bottom crust. Place slices of cheese in between cuts. Sprinkle bacon bits on bread, making sure to get in between cuts. Mix together butter and ranch dressing mix. Pour over bread. Wrap the entire loaf in foil and place on a baking sheet. Bake at 350 degrees for 15 minutes. Unwrap. Bake an additional 10 minutes, or until cheese is melted.

Bacon Brittle

BACON BRITTLE

**This is probably the easiest candy recipe ever, which is a blessing and a curse. :)

1/2 c water

2 sticks of butter

large pinch of salt

2 c sugar

10 strips of bacon (I used a pound, more is better!  I also cut it into strips before cooking)

1. Line a baking tray with a silpat, or oil it very well.  I didn't have a silpat, so I lined the pan with parchment paper and it worked well. I used the medium sheet pan from PC.

2. Crisp 5 pieces of bacon in a skillet or a broiler and drain on paper towels. Break or chop them into 1/4" bits and set aside. Don't go too small so that the bacon pieces are noticeable.

3. Place in a heavy saucepan, in this order: water, butter, a large pinch of salt, and sugar.
4. Over medium-high heat, cook till the mixture reaches 285*F, stirring often.

5. Pull it off heat, mix in the bacon bits, and pour onto the prepared baking sheet. Spread quickly to about 1/4" thick, and let cool for 2 hours.
6. Break into bits.