CHECK-IT-OUT LIST:
Unsalted butter or margarine
Dark or light brown sugar
Ground cinnamon
Apples, peaches, nectarines, blueberries, raspberries, pineapple, etc.
1- 10 count can refrigerated biscuits (not the large or grand size)
Quick cooking oats
Honey
Muffin cup liners
Muffin pans
Sheet pan
MEASURE-UP:
4 tablespoons butter or margarine
4 tablespoons brown sugar mixed with 1 teaspoon ground cinnamon
Approximately 1 cup fruit/fruits of choice cut into small 1/2 inch slices or cubes
(Small berries do not need to be cut)
1/4-1/2 cup quick cooking oats
1 tablespoon honey
Makes 10 servings.
HERE IS WHAT YOU DO:
Preheat oven to 375 Degrees.
1. Combine butter or margarine and brown sugar /cinnamon mix in a small saucepan. Stir until butter or margarine is just melted. Take off heat.
2. Line each of the 10 muffin cups with 2 paper muffin cup liners.
3. Spoon equal amounts of butter/sugar mixture evenly between 10 muffin cups.
4. Place about 1 tablespoon of fruit over the butter/sugar mixture in each muffin cup.
5. Take1 whole biscuit and put on top of each fruit filled cup. Pat biscuit down carefully to fit the muffin cup. Brush tops of biscuits with a bit of honey, then sprinkle each with 1/4 -1/2 teaspoon of oats.
*6. Place muffin pan on a sheet pan and bake for about 15-20 minutes.
7. Remove from oven and cool for 5-10 minutes. Carefully remove muffins from pan.
To remove muffin liners: Flip over each biscuit on a plate or serving tray, biscuit side down. Carefully peel off the muffin liners. May be served with frozen yogurt, whipped cream, or a dusting of powdered sugar.
* Cooking School Tip: There are 3 good reasons to place a muffin pan on a sheet pan:
1. Keeps spills from getting on oven racks and oven floor.
2. Keeps bottom of muffins from browning too quickly.
3.It is easier to get muffin pan in and out of oven.
You will flip over the taste of these delicious fruity biscuits!
CHECK-IT-OUT LIST:
6 each 3-inch clean clay flowerpots or small paper cups
Purchased or homemade granola
Animal crackers, vanilla wafers or gingersnaps
Any flavor of frozen yogurt, sorbet or sherbet
Straws
Fresh or fake flowers
Muffin pan
MEASURE-UP:
1 cup granola
2-3 animal crackers, 1-2 vanilla wafers, or 1 gingersnap, crumbled into small pieces
1 pint frozen yogurt, sorbet or sherbet
3 straws, cut in 1/2
6 fresh or fake flowers
Makes 6 servings.
HERE'S WHAT YOU DO:
*COOKING SCHOOL TIP:
Place individual flowerpot or paper cup in a each section of the muffin pan. This keeps them from tipping over.
1. Cover the bottom of each flowerpot with several small pieces of crumbled cookies. This helps keep your frozen treat from leaking out the whole in the bottom of the flowerpot. If you are using a paper cup, you may choose to omit this step.
2. Place a small scoop of frozen yogurt, sorbet or sherbet into flowerpot or paper cup. Leave about a 1/2 inch space at the top of the pot or cup for granola topping. Smooth out the top of frozen treat with the back of a spoon and sprinkle about 1 Tablespoon of granola on top.
3. Insert 1/2 straw into the center of each pot or cup and place muffin tin filled with the Granola Garden Pots into the freezer until ready to use.
4. To serve, remove from freezer, insert a flower into the straw.
You'll "dig" this garden!
