4 store bought croissants
8 teaspoons strawberry jam
1 cup Sartori Montamoré cheese, grated
1/2 cup Sartori Sarvecchio parmesan cheese, grated
4 slices Smithfield Anytime Favorites Sliced Ham
Preheat a waffle iron. Split the croissants in half horizontally, spread two teaspoons of jam on cut side of the bottom croissant piece. Cover the jam with Montamoré cheese, then slices of ham and top with a combination of Montamoré and Sarvecchio. Place the top on the croissant and repeat with the remain croissants.
Spray the waffle maker with pan release and cook on low until just browned on the outside. Remove and cool slightly before serving.
3 large eggs
1 cup Blue Diamond Almond Breeze unsweetened vanilla almond milk
3 tablespoons sugar
2 teaspoons ground cinnamon
pinch kosher salt
3 cups cornflakes-style cereal, crushed
2 tablespoons butter, plus more as needed
4 pieces challah or Italian bread, sliced about 1-inch thick
warm maple syrup as needed
preheat oven to 250˚F
In a wide bowl, whisk together the eggs, almond milk, sugar, cinnamon and salt. Put the crushed cornflakes in another shallow dish. Dunk the sliced bread in the egg mixture, and soak about 45 seconds, turning once. Let the excess egg mixture drip off, then press the bread into the cornflakes, turn and press on the second side. Set aside on a plate.
Set a large nonstick or cast iron pan over medium heat. Melt 1 tablespoon of butter and add 2 pieces of the crusted bread. Cook gently until golden brown, then cook and brown on the second side. Reduce the heat if the bread begins to to brown too quickly. Remove the bread, set aside to keep warm and add fresh butter to the pan. Repeat with the remaining bread. Serve with maple syrup.
Add half of the bread and cook until golden brown, about 3 minutes per side. Transfer to a rack set over a baking sheet and place in the oven while the remaining bread cooks. Add the remaining 1 tablespoon butter to the pan and repeat with the remaining bread, adding more butter as needed. Allow the last batch of toast to cook in the oven about 2 minutes before serving.
Strawberry Shortcake Tea Biscuits
Yield: 2 dozen cookies
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, at room temperature
2/3 cup sugar
1 large egg
1 teaspoon vanilla extract
1/3 cup heavy cream
1 cup diced Driscoll’s Strawberries
3 tablespoons coarse sanding sugar
Preheat oven to 375°F. Line 2 baking sheets with parchment paper.
Whisk together flour, baking powder and salt in a medium bowl. Beat butter and sugar in a medium bowl with an electric mixer on medium-high until light and fluffy, about 3 minutes. Reduce speed to medium, add egg and vanilla and beat until incorporated. Beat in heavy cream. Reduce speed to low and beat in flour mixture just until incorporated. Fold in strawberries.
Place sanding sugar in a small bowl. Scoop out dough into a heaping tablespoon and gently roll into a ball. Dip half of cookie ball into sanding sugar and place on prepared baking sheet sugared side up. Repeat with remaining dough and sugar.
Bake cookies 16 to 18 minutes or until light golden brown on bottoms, rotating cookie sheets between oven racks halfway through baking. Let cookies cool on baking sheets 2 minutes then transfer to a wire rack and let cool completely.