When I heard that Kate was hosting a Pig Blogging Weekend I was beside myself. I love pork. By far, the hardest part of giving up red meat (1992-2001) was missing pork. I was delighted to learn recently that I was actually a bacoterian because though I ate it rarely, I never really gave up bacon and procscuitto.
This recipe for Breakfast Cookies, given to me by a wonderful retired woman who owns horses and grows fabulous vegetables next to her New Jersey home, was always the hit of our church coffee hours. They look like what might be cranberry raisin cookies but are instead a sweet and savory crunchy cookie studded with bits of applewood-smoked bacon, raisins and multi-grain cereal. With a cup of coffee or a nice black tea (I'm loving Rishi's Golden Yunnan right now), these are a complete meal. And what a great way to start the day.
- 1/2 pound bacon
- 1/2 cup butter
- 3/4 cup sugar
- 1 egg
- 1 cup of flour
- 1/4 teaspoon baking soda
- 2 cups of multi-grain flakes or corn flakes
- 1/2 cup raisins
Preheat oven to 350 degrees. Cook bacon until very crisp, drain well and break into 1/2 inch pieces. Beat together butter and sugar till light and fluffy. Beat in egg. Combine flour and baking soda; stir into butter mixture. Stir in bacon, mult-grain flakes and raisins.
Drop by rounded teaspoonfuls onto ungreased cookie sheet. Space 2 inches apart. Bake for 15-18 minutes. Remove to rack to cool--about 2 minutes, then remove from rack.