This time I decided to take my friend a breakfast, rather than a dinner. I was planning on making three flavors of scones, but accidentally purchased the wrong ingredient and didn't want to make another run to the grocery store at 9pm. So she got two flavors: Hazelnut Chip Scones and Valerie's Double Chocolate Scones (both recipes are in the Yancey Reunion Cookbook). Should I post the scone recipes, or do you all have the cookbook? I made the scones as mini scones by making twice as many as the recipe said it would make. (e.g. divide the batter into four portions instead of 2 and then pat out and cut into 8 or 6 pieces, depending on the recipe). I also made a baked omelet and fruit salad to go with it. I was initially planning on just taking these breakfast foods for dinner, but ended up delivering it for breakfast on Saturday. Maybe her hubby even served it to her as a breakfast in bed -- wouldn't that have been sweet?
Baked Omelet Roll
Bryn requested ham in the omelet, so I also chopped up some ham to sprinkle on when I put the cheese on.
* 6 eggs
* 1 cup milk
* 1/2 cup all-purpose flour
* 1/2 teaspoon salt
* 1/4 teaspoon pepper
* 1 cup (4 ounces) shredded cheddar cheese
Place eggs and milk in a blender. Add the flour, salt and pepper; cover and process until smooth. Pour into a greased 13-in. x 9-in. baking pan. Bake at 375° for 20-25 minutes or until eggs are set.
Sprinkle with cheese. Roll up omelet in pan, starting with a short side. Place with seam side down on a serving platter. Cut into 3/4-in. slices. Yield: 6 servings.
Breakfast Fruit Salad
* 2 cups cubed cantaloupe
* 2 large red apples, chopped
* 1 cup red or green grapes
* 1 medium firm banana, sliced
* 1/2 cup lemon yogurt
* 1 tablespoon orange juice concentrate
In a serving bowl, combine the fruit. Combine the yogurt and orange juice concentrate; drizzle over fruit. (I included some honeydew and both red and green grapes since my bananas were pretty green and not ready to use.) Yield: 6 servings.