Breakfast Shortcake Bar

Serves 6

1 package frozen Prairie Kitchen Scones or scone mix

1 quart Greek style yoghurt

1 Tablespoon Honey

1 teaspoon ground cinnamon

1 quart fresh fruit salad

1 teaspoon almond extract

½ cup fresh mint leaves, chopped

 

Instructions:

Bake scones as directed on package, let cool and set aside.

Mix ground cinnamon and honey in yoghurt.

Mix fruit salad with almond extract and fresh mint and place in a serving bowl.

 

 

 

 

 

Prairie Kitchen Bread and Butter Pudding W/ Amaretto Glaze

 Prairie Kitchen Specialty Foods

Serves 12
Ingredients
 10 baked Prairie Kitchen Scones (Any flavor will work, stale scones work best)

1 quart ½ and ½ cream or milk

 6 whole eggs

 1 cup granulated sugar

 2 Tablespoons Vanilla Extract

 1 Teaspoon ground cinnamon

 ½ Teaspoon ground nutmeg

¾ cup dried cranberries

2 ounces butter, cubed (1/4 stick)

Instructions: Preheat oven to 350F In a 9x13 or 2 inch hotel half pan, crumble scones and place in pan. In a mixing bowl, combine cream or milk, eggs, sugar, Vanilla, cinnamon, and nutmeg. Sprinkle dried cranberries on crumbled scone mixture. After egg mixture is blended well, pour over scones and let sit for 30 minutes until liquid is absorbed. You may need to press down on the scones to drink up the liquid occasionally during the 30 minutes. Right before the pan goes in the oven, cube the butter in small pieces and place on the top of the pudding. Bake for 50-60 minutes until the pudding is puffy. Drizzle Amaretto Sauce on top right after it comes out of the oven. Let cool a few minutes and serve. Can be reheated in the microwave. Quick Amaretto Glaze Makes approx. 1 cup 1 cup 10x powdered sugar ¼ cup Amaretto or any liquor that matches 2 ounces (1/2 stick) butter, melted Mix all ingredients and drizzle on bread pudding when hot