1/4 c. granulated sugar
1 1/2 c. whole wheat flour
1 1/2 c. rolled oats
1 Tbsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
3 Tbsp. soft margarine
1 c. raisins
1 1/4 c. buttermilk
Preheat the oven to 425 degrees. Set aside 1 1/2 teaspoons of sugar for the topping. In a bowl, combine the flour, oats, remaining sugar, baking powder, soda, and salt. Blend in the margarine until the mixture is crumbly. Stir in the raisins, then the buttermilk.
On a lightly floured surface, knead the dough about 10 times. Divide into 3 pieces. Pat each piece into a round about 3/4-inch thick. Transfer to a baking sheet, then cut with a knife to divide each round into four quarters. Sprinkle with reserved sugar. Bake for 15 to 20 minutes or until lightly browned. Serve hot. Each scone has 4 grams of fat and 184 calories.
The following recipes are designed especially for children. They provide a perfect opportunity for young ones, with help from an adult, to play an active part in a Mother's Day brunch.
Easy Ham and Eggs
1 Tbsp. butter
1/8 tsp. salt
1/8 tsp. paprika
1/4 c. baked ham, cut in strips
Melt butter in skillet over low heat or in microwave for 45 seconds. Beat together eggs and spices and add to butter. Immediately add ham. Microwave egg mixture on medium high for 1 minute. Stir and revolve dish. Microwave another 2 minutes. Stir. Return to microwave for a few seconds if eggs aren't firm. If using skillet, stir when eggs begin to thicken. Serve eggs over toast.
Fruity Kabob Salad
1 small can pineapple chunks
1/2 c. orange juice
1 c. mayonnaise
1 tangerine, peeled and separated into segments
1 handful of grapes
A few strawberries
A few melon chunks
Open can of pineapple chunks. Drain and reserve juice. Mix pineapple juice with orange juice and mayonnaise. Place in small bowl in middle of a plate. Spear fruit with toothpicks to make kabobs. Place on plate around bowl of dip.
Cheesy Ham Biscuits
1 tube ready-to-bake biscuit dough
4 slices of ham or turkey, cut in half
4 slices of Monterey Jack or other cheese, cut in pieces
8 tsp. honey mustard
Divide each biscuit in half. Place small slice of ham and small slice of cheese on one biscuit half. Spread 1 teaspoon mustard on another half. Pinch the two together. Repeat until you have used all the biscuit halves. Bake according to package directions. Serve hot.
Super Cinnamon Bun
1 package (16 oz) hot roll mix
1 c. oats (quick or old fashioned) uncooked
3/4 c. raisins
1/2 c. sugar
2-1/2 tsp. ground cinnamon, divided
1 c. hot water (120-130 degrees F)
1 egg, lightly beaten
5 Tbsp. margarine or butter, melted, divided
3/4 c. powdered sugar
3-4 tsp. vanilla
Lightly grease large cookie sheet. In large bowl, combine hot roll mix, yeast packet from mix, oats, raisins, 1/4 cup sugar and 1-1/2 teaspoons cinnamon. Stir in hot water, egg and 3 tablespoons melted margarine. Mix until dough pulls away from sides of bowl. Knead on lightly floured surface 5 minutes or until smooth and elastic. Divide into 4 equal pieces; roll each piece into a 12-inch rope on lightly floured surface. In center of prepared cookie sheet, form a coil with one rope. Attach a second rope to the coiled rope by pressing the rope ends together firmly; continue coiling around the first rope. Repeat with the third and fourth ropes to form one large bun.
Combine remaining 1/4 cup sugar, 1 teaspoon cinnamon, and 2 tablespoons melted margarine. Brush evenly over top and sides of bun. Cover loosely with plastic wrap; let rise in warm place 30 minutes or until nearly double in size. Heat oven to 375 degrees. Bake 30 to 35 minutes or until golden brown. Carefully remove to wire rack; cool slightly. For glaze, combine all ingredients; mix until smooth. Drizzle over bun. Makes 16. Per serving: Calories 220, Fat 5 g, Sodium 230mg.