Breakfast is commonly referred to as the most important meal of the day. Here are some creative recipes to add some flavor to the morning feast.
Roasted banana scones with peanut butter glaze
3 med. bananas, sliced
2 tbsp. melted butter
2 tbsp. light brown sugar
2 cups all-purpose flour
1 tbsp. baking powder
1/2 tsp. salt
1/3 cup light-brown sugar
1/2 cup (1 stick) cold butter, cut into small pieces
2 lg. eggs
1 cup ricotta cheese
1 egg, beaten
Glaze: 1/4 cup peanut butter
2 tbsp. butter
1/2 cup powdered sugar
1/4 tsp. vanilla
Chopped peanuts, if desired
Preheat oven to 350 degrees. Place bananas in medium baking dish. drizzle with 2 tablespoons melted butter and sprinkle with 2 tablespoons brown sugar and bake for 30 minutes, stirring occasionally, until bubbly and caramelized. let cool.
Increase oven temperature to 375 degrees. spray two large baking sheets with nonstick cooking spray. in a large mixing bowl, stir together flour, baking powder, salt, and 1/3 cup light-brown sugar. Cut in butter, using fingertips or pastry cutter, until mixture resembles coarse crumbs.
in a medium bowl, beat together 2 eggs, the ricotta cheese and the roasted bananas with a hand mixer until mixed. mixture will be lumpy. Add banana mixture to the flour mixture and stir by hand until just combined.
drop dough into 12 equal mounds on baking sheets, spacing about 2 inch- es apart. Brush tops with the beaten egg. Bake 25-30 minutes or until golden brown.
About 5 minutes before scones come out of the oven, make the glaze. place the peanut butter and 2 table- spoons butter in a small, heavy sauce- pan over medium heat, stirring often until melted and smooth. remove from heat and whisk in the powdered sugar and vanilla until smooth.
When scones come out of oven, place them on a wire rack over a baking sheet. drizzle with the glaze. sprinkle the tops with chopped peanuts if de- sired. 12 scones.
2 cups old fashioned oatmeal
1 cup shredded coconut
1 cup almonds, chopped
1/2 cup pecans, halved
1/3 cup oil
1/3 cup maple syrup
1/3 cup honey
1/4 cup brown sugar
1/2 cup dried fruit of your choice
sprinkling of cinnamon
Spray baking pan or cookie sheet with nonstick spray. in large bowl combine oatmeal, coconut, almonds and pecans. in another bowl, whisk together oil, brown sugar, maple syrup, cinnamon and honey. mix well.
pour over oatmeal mixture, mixing well to make sure entire mixture is cov- ered well with wet ingredients.
pour onto baking sheet, spreading out into a thin layer.
put into 325-degree oven (300 if your oven runs hot). Bake 25 minutes, stirring every 5-10 minutes.
take out of oven and add dried fruit, stirring mixture well. Bake for an addi- tional 5-7 minutes or until light, golden brown. (Be careful on this step — it will continue to cook when you let it cool on the baking pan but you do want it to be a light to medium golden brown.
let cool completely before serving. great on yogurt, ice cream or just plain.
Ham, Egg and Cheese Cups
2 lg. eggs
12 slices ham, smoked or deli-sliced
10 oz. frozen spinach, thawed and strained
2 c. shredded cheese
2 pinches salt and pepper
Preheat oven to 350 degrees. Spray muffin tin with cooking spray. press a slice of ham into each muffin cup. evenly distribute spinach between muffin cups and repeat with cheese. Crack 1 egg to each muffin cup. season with salt and pepper. Bake for 20-25 minutes or until done.