"Poor Knight"

We made this on New Years Day morning for breakfast and I think it may become a tradition.  While the original recipe calls for stollen, we used cinnamon raisin bread instead, and I think it came out great. We made a few alterations, but over all I really enjoyed this one.

Ingredients:

3 1/2 oz Cranberry Jelly

1/2 cup Orange Juice

2 pinches ground Cinnamon

2 eggs

3/4 cup milk

1 1/2 tsp sugar

1/2 tsp Vanilla

Cinnamon Raisin Bread

Vanilla Ice Cream

Directions:

In a small pan, combine cranberry jelly, orange juice and cinnamon (the jelly will take a while to liquefy down, so just keep it from burning to the bottom of the pan) and bring to a boil. Reduce to a simmer and make sure the syrup is well mixed.

Spray a frying pan with cooking oil and turn on heat to prepare. Whip eggs, milk, sugar and vanilla together in a shallow dish and turn each slice of bread into the mixture before placing on hot frying pan. Heat each side until golden brown.

Serve with vanilla ice cream and cranberry orange syrup.

Strawberry Banana Shakes

• 1/4 cup Milk
• 1 cup Strawberry Ice Cream
• 1 medium Banana, sliced
• Whipped Cream and Strawberries

Place milk, ice cream and banana in blender. Cover and process until smooth.

Pour into glasses. Garnish with Whipped Cream and Strawberries.

2 Ingredient Vanilla Scones

Preheat Oven: 350 degrees

• 3 cups Self-Rising Flour
• 2 1/2 cups Vanilla Ice Cream, melted

Pour ice cream into large bowl; fold in flour until dough just begins to come together. Using your hands, gently knead the dough into a ball, adding flour as necessary to keep from sticking

Turn dough onto lightly floured surface and roll into a 9x13-inch rectangle. Cut the dough into 12 circles 3-inches in diameter and place on baking sheet.

Bake 15-20 minutes until golden brown and cooked through.