Kitchen Krafts

Breakfast Shortcake

By Jackie Crews

2 English muffins, split in half

2 cups yogurt, any flavor

2 cups fresh or canned fruit, drained

1. Toast muffin halves.

2. Spoon 1/2 cup yogurt onto each half; top with 1/2 cup fruit.

Energy Balls

1 cup crunchy peanut butter

1/2 cup wheat germ

1 cup raisins

1/2 cup coconut

1. Mix peanut butter, wheat germ, and raisins together in bowl.

2. Roll by teaspoonfuls into balls, then roll balls in coconut. Store in refrigerator.

Orange Delight

By Karin and Rebecca Johns

1 can (6-ounces/170 g) frozen orange juice concentrate

1 cup water

1/4 cup sugar

1 cup milk

1 teaspoon vanilla

11–13 medium-size ice cubes

Combine all ingredients in blender and blend about 2 minutes.

Photo by Eldon K. Linschoten