AUGUST 2014 ;e Costco Connection 57
Courtesy of Hormel
4 cups chopped Kirkland Signature Hormel®
Fully Cooked Bacon, heated
1 cup packed brown sugar
3 tablespoons butter
¼ cup pure maple syrup
½ cup warm milk (105 to 110 F)
2 tablespoons yeast
¾ cup sugar, divided
¼ cup butter, melted
4 eggs, lightly beaten
7 cups all-purpose flour, approximately
1 teaspoon salt
Canola oil for deep frying
3 cups powdered sugar
½ cup milk
1 teaspoon maple flavoring
1 teaspoon maple syrup
½ teaspoon vanilla extract
Pinch of salt
Prepare the bacon topping: In a large skillet, combine all ingredients over medium heat. Cook, stirring, until sugar is dissolved. Simmer, without
stirring, 5 to 7 minutes or until thickened. Remove
bacon pieces from pan to wire rack; set aside.
Prepare the doughnuts: In a medium bowl,
combine warm milk, yeast and 2 teaspoons
sugar. Let stand 10 minutes or so, until frothy.
Add remaining sugar, butter and eggs.
In a large bowl, combine 6 cups of flour and salt;
make well in center. Add milk mixture. Mix to a
smooth, soft dough, adding additional flour only
if needed, or use for kneading.
Turn dough onto a floured work surface. Knead
5 minutes or until smooth dough forms, adding a
little extra flour if dough is too sticky. Alternatively,
use the dough hook of an electric mixer until a
smooth ball of dough forms and pulls away from
side of bowl.
Brush medium bowl with oil. Place dough in
bowl; cover. Let stand in warm place 1 hour or
until dough is doubled in size. Punch down
dough. Roll dough on lightly floured surface to
½-inch thick. Cut dough into 3-inch-wide doughnuts. Place on greased baking sheet; cover.
Let rise in warm place 10 minutes.
In large saucepan or deep fryer, heat oil to 350 F.
Cook doughnuts in batches 1½ minutes per side or
until golden brown; remove to wire rack to drain.
Prepare the maple glaze: In a small bowl, combine all ingredients. Dip warm doughnuts into
glaze. Place on wire racks. Sprinkle with bacon
topping. Let stand 10 minutes or until glaze is set.
Makes 16 doughnuts.
Courtesy of Costco member John Thomas from his
grilling and BBQ blog, www.grilling24x7.com
4 or 5 Vidalia sweet onions
2-3 tablespoons Sriracha hot sauce
2 tablespoons black pepper
1 pound Kirkland Signature bacon
SPICY SRIRACHA MAYO
1 tablespoon Sriracha hot sauce
2 tablespoons mayonnaise
1 teaspoon lime juice
Cut onions into ½-inch-thick rings and pop out
the internal rings until you have a nice sturdy
Brush onion rings with hot sauce. Wrap each
onion ring with bacon and secure with a skewer
Heavily cover the onion rings with pepper,
and smoke, grill or bake for about 90 minutes
at 250 F.
While the rings are cooking, prepare the Spicy
Sriracha Mayo: Combine Sriracha hot sauce,
mayonnaise and lime juice, and mix well. Use
this sauce for dipping.
Makes 5 servings.
Tip: Sweet onions are a must for this recipe. Cut the
onions in half until you get roughly ½-inch-tall
rings. Be careful, as you want to keep the onion
completely together or else it will fall apart on the
grill or smoker. Cut up a bunch of them and then
pop the middles out of the onion rings. You’ll want
to leave about two “rings” of onion on each one.
Onion Rings with
Spicy Sriracha Mayo
Courtesy of Kristen Stevens, Costco member and
blogger at www.theendlessmeal.com
1 pound Kirkland Signature bacon
2 extra-large sweet onions, quartered and
½ cup brown sugar
1/3 cup strong brewed coffee
½ cup water
1 tablespoon balsamic vinegar
Cut the bacon into ½-inch slices and add to a
large frying pan. Don’t worry if the bacon
pieces stick together; they will come apart as
they cook. Cook over medium-high heat for
about 10 minutes, stirring frequently, until the
bacon is cooked but still quite chewy. A few
crispy bits are OK.
Using a slotted spoon, remove the bacon from the
pan and set aside. Pour out all but 1 tablespoon of
the bacon drippings and reserve for another use.
Add the onions to the pan and cook for 8 to 10
minutes, then reduce the heat to low. Add
sugar and stir. Continue to cook until the onions
have caramelized, about 20 minutes. Add the
coffee, ½ cup of water and the reserved bacon
and continue to cook, stirring every 5 minutes,
until the onions are thick and jam-like, about
Remove from heat and stir in the balsamic. Taste
for seasoning and salt if necessary.
Use immediately or refrigerate for up to a week.
Bring back to room temperature before serving.
There will be little spots of white fat when you
take it out of the fridge. As the jam comes to room
temperature these will disappear.
Makes about 2 cups.
Rings with Spicy