My kids love jelly and cheese sandwiches. This is a fun, quick breakfast treat.
One loaf french bread, thinly sliced
1/2 cup butter, softened
Apricot Jam
Shredded Cheddar cheese
Freshly grated Parmesan Cheese
Heat oven to broil.
Place slices of bread on a baking sheet. Spread a thin layer of butter then jam on each slice. Broil for 2-3 minutes. Remove from oven and sprinkle with cheeses. Broil an additional 1-2 minutes until cheese is bubbly.
Friday, June 21, 2013
Lemon - Poppy Seed Scones
2 cups flour
1/3 cup sugar
3 tsp. baking powder
1/2 tsp. salt
1/4 cup butter
2 tsp. poppy seeds
1 tsp. lemon zest
1/2 cup sour cream
2 tsp. water
1 egg
Preheat oven to 375° F.
Combine flour, sugar, baking powder, and salt in a large bowl. Cut in butter until mixture resembles coarse crumbs. Add poppy seeds and lemon zest.
In a small bowl whisk sour cream, water, and egg. Pour all at once into dry mixture. Stir just until combined.
Turn mixture out onto a lightly floured surface. Knead gently 5-10 times to form a smooth ball. Press into a round disk about 8-10 inches across.
Place disk on an ungreased cookie sheet and slice pizza-style into 8-12 wedges. Pull wedges about 1/2 inch away from each other, keeping circle shape.
Bake for 17-20 minutes. Serve warm either plain or drizzled with a thin icing of 1/2 cup powdered sugar and 1 tbsp. melted butter mixed with 1 tbsp. lemon juice.
1/3 cup sugar
3 tsp. baking powder
1/2 tsp. salt
1/4 cup butter
2 tsp. poppy seeds
1 tsp. lemon zest
1/2 cup sour cream
2 tsp. water
1 egg
Preheat oven to 375° F.
Combine flour, sugar, baking powder, and salt in a large bowl. Cut in butter until mixture resembles coarse crumbs. Add poppy seeds and lemon zest.
In a small bowl whisk sour cream, water, and egg. Pour all at once into dry mixture. Stir just until combined.
Turn mixture out onto a lightly floured surface. Knead gently 5-10 times to form a smooth ball. Press into a round disk about 8-10 inches across.
Place disk on an ungreased cookie sheet and slice pizza-style into 8-12 wedges. Pull wedges about 1/2 inch away from each other, keeping circle shape.
Bake for 17-20 minutes. Serve warm either plain or drizzled with a thin icing of 1/2 cup powdered sugar and 1 tbsp. melted butter mixed with 1 tbsp. lemon juice.
Cherry Cheese Cake Squares
I pkg. graham cracker crumbs for pie crust
2 sticks butter
1 cup sugar, divided
2 (8-oz.) pkgs. cream cheese at room temperature
1 cup sour cream
1 tsp. vanilla
12 oz. cool whip (or whipped fresh cream + 2 tsp. honey)
1 can cherry pie filling
Turn oven on to 350°. Place butter in 9x13 pan, put pan in oven until butter is melted. Add graham cracker crumbs and 1/2 cup sugar. Stir gently to mix until combined. Press crust into bottom and up sides of pan using the back of a wooden spoon. Set aside.
In a medium bowl mix cream cheese, sour cream, remaining 1/2 cup sugar, and vanilla until smooth.
Gently fold in cool whip until combined. Spread over crust.
Spread with pie filling.
Cover and chill at least four hours before cutting into squares and serving.
1 cup sugar, divided
2 (8-oz.) pkgs. cream cheese at room temperature
1 cup sour cream
1 tsp. vanilla
12 oz. cool whip (or whipped fresh cream + 2 tsp. honey)
1 can cherry pie filling
Turn oven on to 350°. Place butter in 9x13 pan, put pan in oven until butter is melted. Add graham cracker crumbs and 1/2 cup sugar. Stir gently to mix until combined. Press crust into bottom and up sides of pan using the back of a wooden spoon. Set aside.
In a medium bowl mix cream cheese, sour cream, remaining 1/2 cup sugar, and vanilla until smooth.
Spread with pie filling.
Cover and chill at least four hours before cutting into squares and serving.
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