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Mother's Day Breakfast Specials
by Alice Osborne
  Show momma you care by taking the time and going to the effort to fix her one of the nicest breakfasts shes ever had. THEN, clean up the kitchen for her!
YOGURT BERRY GRANOLA PARFAIT
(serves 1)
 3/4 C plain yogurt
2 T honey
1/4 tysp. vanilla
1/2 C granola cereal or
1/3 C Grape Nuts Cereal
1/2 C blueberries, strawberries, raspberries or other fruit
In a small bowl, blend yogurt, honey and vanilla.
Using a tall glass (you can also use a very large wine goblet) layer about 1/3 of the granola on the bottom, top with about 1/3 the yogurt mixture, then 1/3 the berries. Repeat twice more. Serve with long spoons.
 Download this recipe.
RASPBERRY POPPYSEED MUFFINS
(makes 12-18 muffins)
This quick bread is very moist and flavorful. It's great for breakfast, coffee breaks or a simple dessert. The recipe comes to us from Vermont's Woodstock Inn Resort.
 1 cup sugar
1/2 cup butter
4 egg yolks
1 vanilla bean, split or 1 tsp. vanilla extract
1 cup sour cream
1/4 cup poppy seeds
8 1/2 ounces cake flour
1/2 tsp. baking powder
1 tsp. baking soda
6 egg whites
1/4 tsp. cream of tartar
1 - 2 pint raspberries
Preheat oven to 315° F. Grease and flour muffin tins.
Mix together butter and sugar in a mixer on second speed. Add split vanilla bean (or 1 tsp. vanilla extract) into egg yolks. Slowly add yolks, one at a time, to butter/sugar mixture. Beat until mixture is a soft lemon color. Stir in sour cream and poppy seeds. Sift the dry ingredients together and add into egg yolk mixture.
In a separate bowl, beat egg whites, sugar and cream of tartar until stiff. Fold into egg yolk mixture. Gently stir in 1-2 pints of fresh raspberries. Bake in greased muffin tins for 20-25 minutes.
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KIWI STRAWBERRY SMOOTHIE
(serves 2)
Freezing the fruit in this smoothie first will yield thicker, more flavorful results.
 3 kiwi fruit, peeled
1 banana (peel before freezing)
3/4 C pineapple juice
1 C frozen strawberries
Place all the ingredients in a blender. Blend until smooth.
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