Minden Press-Herald

Wednesday
Oct 01st

Bacon-Herb Cupcakes

Last December, I purchased the fourth in a series of cookbooks from the Dorcheat Historical Museum. It is titled "A Walk Down Main Street and Beyond."

Since I have only lived in Minden 4 & one-half years, I was especially intrigued by the town's historical stories included by those submitting their recipes.

It also embraces a nine page selection from the well-known and beloved now deceased Minden Press-Herald Columnist, Juanita Agan.

If you are interested acquiring this cookbook, you may purchase it at the museum for $20. The museum is located at 116 Pearl Street.

The proceeds will be used to help expand and renovate the building next door. If you decide to purchase this unique book and do not have the third cookbook, it can also be bought along with this fourth addition for the reduced price of $10.

This week's recipe is on page 163 of the cookbook and was submitted by Schelley Brown Francis. I have not prepared this KEEPER yet but think it would be outstanding addition to a brunch or supper.

I have enjoyed learning some of Minden's past history and I think you will too.

Bacon-Herb Cupcakes

(From the kitchen of Schelly Brown Francis)
1 1/2 cup sour cream

*1/2 cup cooked, finely crumbled bacon

1/2 cup melted butter

1/4 cup finely chopped assorted fresh herb

2 green onions, chopped

1/2 tsp. black pepper

2 cups self-rising flour

6 oz. cream cheese, softened

Garnishes: assorted fresh herbs, cooked and crumbled bacon

Preheat oven to 375 degrees.

Stir together the sour cream, bacon, butter and herbs (use a combination of parsley, thyme, and oregano OR sage, rosemary, basil, and chives); add green onions and black pepper.

Stir in flour until blended; mixture will be thick. Spoon batter into lightly greased miniature muffin pans, filling completely full.

Bake at 375 degrees for 26 to 28 minutes or until golden brown (about 30 minutes).

Remove cupcakes from pans to a wire rack and cool completely (about 30 minutes).

Spread or pipe tops of cupcakes with cream cheese.

Using a small cookie dough scoop for the batter gives the baked cupcakes a pretty round top.

*TIP: If frying bacon in a microwave, make a small clip at each end of the bacon. This will prevent the bacon from curling.

Clarification: In last week's recipe (Carol's Chicken & Spaghetti), I accidentally omitted the Velveeta cheese. To the cheeses, please include 1 lb. Velveeta, cut into.

 

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