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Raisin Bread Breakfast Sandwich


Thursday, January 01, 2004
4 open faced sandwiches
1 cup granola
2 apples, peeled and grated
4 teaspoons fresh lemon juice
1 1/2 tablespoons honey
2 large oranges, peeled ( skin membranes removed)
4 thick slices Saint Louis Bread raisin bread
4 tablespoons butter
1/2 cup plain yogurt
8 fresh strawberries, hulled and sliced
1 banana, sliced
mint sprigs for garnish

Mix together granola, apple, lemon juice and honey. Toast bread slices. Cool on rack. Butter toast. Spread with yogurt, sprinkle with 1/4 cup granola. Arrange orange slices, banana slices and strawberries on top. Garnish with mint.
Serve immediately

2 cups rolled oats ( Not instant)
2/3 cup coarsley chopped pecans
1/4 cup sunflower seeds
1 1/2 tablespoon butter melted
1/3 cup honey
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon vanilla
pinch of salt
1/2 cup golden raisins or dried cranberries or both.

Preheat oven to 300 degrees. Spray baking sheet with cooking spray. In a medium bowl, mix together the oats, pecans and sunflower seeds. In a small bowl mix melted butter, honey cinnamon, nutmeg, vanilla and salt. Pour over oats mixture, and stir well. Spread mixture on baking sheet and bake 30 minutes until golden brown, stirring every 10 minutes. Add raisins or dried cranberries for the last 10 minutes. Bake for ten minutes until golden brown.
Nutrition Facts:
Sue Stees
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