Ham & Cheese Egg Roulade           Fruit Pizza             Almond Crusted French Toast

Oat Pudding

Serves 4  
Active Time: 20 min. Total Time: 2 hours 20 min. .     Note: can be made ahead and stored in refrigerator until ready to microwave.

1-1/2 cups old fashioned oats
2-1/2 cups water
1/4 tsp salt (optional)
about 1/3 c. your choice of dried fruit (raisins, cherries, cranberries, etc.)                         

2 cups cooked oatmeal (from above)
4 tsp walnuts, finely chopped
4 Tbsp your favorite jam
1/2 cup Stonyfield Farms Organic French Vanilla Yogurt                                            
 Fresh blueberries and strawberries or other fresh fruit 
4 fresh mint leaves

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1. Spray entire inside of four (3/4 cup size) microwaveable ramekins with cooking spray. Sprinkle walnuts evenly in each.
2. Spread cooked oatmeal evenly in each container. (Note: It is best to work with oatmeal when it is warm). 
3. Refrigerate at least 2 hours or overnight. Once chilled completely, remove from refrigerator; run a knife around inside edge of container to loosen pudding from sides.
4. Heat pudding in ramekins in microwave on HIGH 1 to 1-1/2 min.
5. Spread serving plate with 1 Tbsp fruit spread.
6. Un-mold pudding onto fruit spread by turning over and tapping bottom of container.
7. Top pudding with 2 Tbsp of yogurt. Garnish with sliced strawberries and blueberries or fruit of your choice and mint leaf.

Ham and Cheese Egg Roulade

Filling: 
6 ounces thinly sliced ham
6 ounces thinly sliced provolone or Swiss cheese

Preheat oven to 375°
Line 10x15 jelly-roll pan with aluminum foil, extending the foil 1 inch beyond edges. Grease and flour foil.

Place eggs yolks into a large mixing bowl.

In 2 quart sauce pan, melt the butter over medium high heat. Add flour and pepper. Add the milk all at once, cooking until thick and bubbly. Remove form heat and slowly pour into egg yolks. Fold a little of the egg whites into the yolk mixture to lighten then repeat until all white is incorporated.

Spread mixture in prepared pan bake 20 minutes or until puffed and lightly set.

Meanwhile, prepare another piece of foil the size of the pan, grease and flour.

When the egg roll is baked immediately flip it over onto the new piece of foil and allow to cool at room temperature. When cool, place the filling ingredients evenly over the egg roll. Using the foil, roll up from the short side; place foil seam down on a baking sheet and refrigerate overnight.

When ready to bake, unwrap the egg roll and cut into 8 even pieces. Cover lightly with foil and bake at 375° for 40 minutes or until the filling is thoroughly heated and cheese is melted. Plate and serve topped with Creamy Herb Sauce.

Creamy Herb Sauce

2 teaspoons olive oil                  1/4 cup Italian flat leaf parsley
1 Shallot                                        1/4 cup fresh basil                                  
salt and pepper to taste             1/2 teaspoon dried rosemary

1 1/2 cups heavy cream or  half and half
1 tablespoon cornstarch
1 tablespoon Dijon-style mustard
1/2 teaspoon sugar

Sauté finely chopped shallot in olive oil with salt and pepper. Finely chop parsley and basil and add to the sauté along with the rosemary. Add the cornstarch and mustard to the cream and whisk briskly to combine.  Add cream mixture to the pan  and bring to a slow boil. Immediately reduce heat and let simmer 5 minutes until thick. If mixture is gets too thick, add a little more cream. Top each roulade with sauce.

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Fruit Pizza

Mix all ingredients and form into a ball. Roll or press into a circle 8-10” in diameter. Bake at 350º for 10-12 minutes. Transfer to a rack and let cool.

Topping:
12oz. can of sweetened condensed milk
1/2 cup sour cream 
1/4 cup lemon juice
1 teaspoon vanilla