Bayswater Brasserie Seared Sea Scallops in Lime Broth
INGREDIENTS:
1 pk (8 oz) cream cheese;
-softened
1/4 c Sugar
1 Egg
1 ts Vanilla extract
3 Bays english muffins;
-lightly toasted
1 c Frozen blueberries; thawed*
Crumb topping; (recipe
-follows)
2 tb Butter or margarine
2 tb Flour
1/4 c Packed brown sugar
1/4 c Quick-cooking oats
1 pk (8 oz) cream cheese;
-softened
1/4 c Sugar
1 Egg
1 ts Vanilla extract
3 Bays english muffins;
-lightly toasted
1 c Frozen blueberries; thawed*
Crumb topping; (recipe
-follows)
2 tb Butter or margarine
2 tb Flour
1/4 c Packed brown sugar
1/4 c Quick-cooking oats
In medium bowl, beat cream cheese, sugar, egg and vanilla until smooth. Place about 2 rounded tablespoons of cream cheese mixture on each muffin half. Evenly arrange blueberries on top of cream cheese. Sprinkle about 2 tablespoons crumb topping ov^er each muffin. Place muffins on a cookie sheet; bake in a preheated 350? F oven, 20 to 25 minutes. Cool 30 minutes before serving. *Fresh blueberries may be substituted
Crumb Topping 2 tablespoons butter or margarine 2 tablespoons flour 1/4 cup packed brown sugar 1/4 cup quick-cooking oats
In a small bowl, with pastry blender, cut butter into flour until mixture resembles coarse crumbs. Stir in brown sugar and oats. Place about 2 tablespoons crumb topping on each muffin half.
Serves 6
Recipe Contest Winner
Bays English Muffins
Crumb Topping 2 tablespoons butter or margarine 2 tablespoons flour 1/4 cup packed brown sugar 1/4 cup quick-cooking oats
In a small bowl, with pastry blender, cut butter into flour until mixture resembles coarse crumbs. Stir in brown sugar and oats. Place about 2 tablespoons crumb topping on each muffin half.
Serves 6
Recipe Contest Winner
Bays English Muffins