Amanda Buxton

Breakfast Sandwiches

Apple Walnut Crescent

Grapes with Yogurt

Cran-Grape Juice

Apple Walnut Crescent

2 packages (8 ounces each) refrigerated crescent rolls

¼ cup sugar

1 tablespoon ground cinnamon

4 medium tart apples, peeled, cored and quartered

¼ cup chopped walnuts

¼ cup butter or margarine melted

Unroll crescent roll dough and separate into 16 triangles.  Combine sugar and cinnamon; sprinkle about 1/2 teaspoon on each triangle.  Place an apple quarter near the short side and roll up. Place in a lightly greased 15-in. x 10-in. x 1-in baking pan.  Press walnuts and raisins if desired into top of dough.  Drizzle with butter.  Sprinkle with the remaining cinnamon-sugar.  Bake at 375 for 20-24 minutes or until golden brown.  Serve warm.

Breakfast Sandwiches

1 Loaf of French Bread

Ham Slices

Cheese slices

3 eggs

Cut French bread into slices that are 2 inches thick.  Cut each slice down the middle but not completely through, stuff ham and cheese into the center.  Whip eggs in a shallow dish, dip sandwiches in the egg and place on skillet and cook until each side is golden brown and cheese is melted.  Serve warm with honey mustard or raspberry jam.