|
GRANOLA PARFAITS (EM 1120)
½ C HALF AND HALF
2 C PART SKIM RICOTTA CHEESE
¼ C CONFECTIONERS SUGAR
1 TSP VANILLA
3 C GRANOLA, YOUR FAVORITE
2 C FRESH BERRIES, YOUR CHOICE, WASHED AND SLICED IF NEEDED
MIX HALF AND HALF, SUGAR, RICOTTA AND VANILLA IN A MEDIUM BOWL, WHISK UNTIL SMOOTH. LAYER A FEW BERRIES IN EACH PARFAIT GLASS. SPOON OVER SOME RICOTTA CHEESE MIXTURE. OVER RICOTTA, SPRINKLE GRANOLA. REPEAT WITH ANOTHER LAYER OF EACH. TOP WITH EXTRA GRANOLA IF DESIRED. SERVE COLD.
BACON AND EGG MUFFIN
6 ENGLISH MUFFINS, ANY TYPE
6 CANADIAN BACON SLICES
6 WHOLE EGGS OR 8 EGG WHITES
1 TBSP MILK IF USING WHOLE EGGS
½ TSP SALT
¼ TSP PEPPER
TOAST MUFFINS IN TOASTER OR OVEN IF YOU PREFER. HEAT A NONSTICK SKILLET OVER MEDIUM HEAT. BEAT EGGS WITH SALT AND PEPPER. ADD MILK IF USING WHOLE EGGS, OMIT IF ONLY USING WHITES. SPRAY PAN WITH NONSTICK COOKING SPRAY. SCRAMBLE EGGS/ WHITES UNTIL DONE TO YOUR LIKENESS. BE SURE TO USE LOWER HEAT AND NOT OVERCOOK. REMOVE AND KEEP WARM. FRY BACON IN SKILLET FOR 30 SECONDS ON EACH SIDE TO WARM THROUGH. LAYER 1 SLICE CANADIAN BACON AND EGG ON EACH MUFFIN. TOP WITH TOP OF MUFFIN AND SERVE WARM. THIS IS A GREAT BREAKFAST FOR ON THE GO!  BUTTERS FOR PASTRIES
HONEY CINNAMON BUTTER
½ C UNSALTED BUTTER, ROOM TEMPERATURE
3 OZ HONEY
1 TSP CINNAMON
PINCH OF SALT
COMBINE ALL INGREDIENTS. SPREAD OVER DESIRED PASTRY.
CITRUS BUTTER
ZEST FROM A LEMON OR ORANGE
½ C ROOM TEMPERATURE UNSALTED BUTTER
PINCH SALT
COMBINE ALL INGREDIENTS AND SERVE OVER DESIRED PASTRY  |
|
