Northwest NEWS

May 29, 2000

Home & Garden

Dining In: Wake up those sleepy heads

Quick Breakfast Rolls

   1/4 c. sliced almonds
   1/2 c. brown sugar, packed
   1 tsp. ground cinnamon
   1/2 tsp. ground nutmeg
   4 Tbsp. margarine, divided
   1 ripe, large banana, peeled, chopped
   1 pkg. (8 oz.) refrigerator crescent rolls

   Combine almonds, brown sugar, cinnamon, and nutmeg in a small bowl. Spray muffin pan with vegetable cooking spray. Place 1 tsp. margarine and 1 Tbsp. sugar mixture in each prepared muffin cup. Add banana to remaining sugar mixture. Unroll crescent dough from package and pinch seams together. Spread banana mixture over dough. Roll up from long side. Cut into 12 pieces and place each spiral in muffin cup. Bake at 375 degrees for 25 minutes. Loosen edges; invert pan onto serving plate. Serve while warm. Serve with fresh fruit orange wedges, grapes, and strawberries, if desired.

Brie, Leek, and Ham Breakfast Sandwiches

   2 large leeks, cut (white parts only) lengthwise and rinsed of soil, cut into 1/4 inch slices
   2 Tbsp. butter
   2 Tbsp. maple syrup
   1/3 c. water
   4 oz. Brie cheese sliced
   8 slices ham
   8 slices raisin or hearty white bread
   Melted butter

   In a skillet, sauté sliced leeks in butter for 2-3 minutes. Add maple syrup and water. Simmer, uncovered, until leeks are almost tender. Assemble four sandwiches: a slice of bread, 1 oz. of Brie, two slices of ham, and a portion of the leek mixture. Top with another slice of bread. Brush both sides of the sandwich with melted butter. Grill on a preheated griddle until bread is toasted and cheese has melted. Slice each sandwich in half diagonally and serve with scrambled eggs. Makes 4 servings.

Pecan Morning Casserole

   1 loaf (16 oz.) raisin bread
   1 package breakfast sausage links
   1-1/2 c. milk
   1-1/2 c. half and half
   6 large eggs
   1 tsp. vanilla extract
   1/4 tsp. ground nutmeg
   1/4 tsp. ground cinnamon
   1 c. packed light brown sugar
   1/2 c. butter
   2 Tbsp. maple syrup
   1 c. coarsely chopped pecans

   Prepare 13x9-inch glass baking pan with non-stick spray. Cube raisin bread and put in baking dish. Brown sausage, drain, and cut into bite-size pieces. Mix with bread. In a large bowl, mix milk, half and half, eggs, vanilla, nutmeg, and cinnamon. Pour over bread and sausage. Tightly cover with plastic wrap. Refrigerate for 8 hours or overnight. Heat oven to 350 degrees. To prepare topping, soften butter in microwave. Do not melt. Mix in brown sugar, syrup, and pecans. Uncover casserole. Bake at 350 degrees. To prepare topping, soften butter in microwave. Do not melt. Mix in brown sugar, syrup, and pecans. Uncover casserole and dollop topping evenly over casserole. Bake at 350 degrees for 35-40 minutes or until knife inserted in center comes out clean. Cut into eight squares and serve with fresh fruit.

Springtime Waffles

   2 small bananas
   3/4 c. sliced strawberries
   1 tsp. grated lemon peel
   4 frozen waffles
   Thinly sliced bananas
   Mix bananas, strawberries, strawberry syrup, and lemon peel. Prepare waffles according to package instructions. Spoon banana-strawberry sauce over waffles to serve.

Fruit Tart

   1/3 c. margarine or butter
   1/3 c. sugar
   1-1/4 c. all purpose flour
   1 tsp. vanilla extract
   4-5 Tbsp. ice water
   1-1/4 c. skim milk, scalded
   1 c. Egg Beaters
   1 c. sliced fresh fruit

   In medium bowl, cut margarine into flour until mixture resembles coarse crumbs. Add water, 1 Tbsp. at a time, tossing until moistened. Shape into a ball. On floured surface, roll dough into 11 inch circle, about 1/8 inch thick. Place in 9-inch pie plate, making a 1/2-inch-high, fluted edge; set aside. In medium bowl, combine Egg Beaters, sugar, and vanilla; gradually stir in milk. Pour into prepared pie crust. Bake at 350 degrees for 45 to 50 minutes or until set. Cool completely on wire rack. Cover and chill until firm, about 2 hours. To serve, top with fruit. Makes 10 servings.