Brunch With Emeril's Breakfast Recipes

3 large ripe bananas, peeled and sliced

1 cup washed strawberries, stem and hull removed
½ cup raspberries or peeled and sliced kiwi (about 2 kiwis)

1 cup plain yogurt

1 ¼ cups orange juice

¼ cup honey

¼ cup crushed ice

Instructions
Place all of the ingredients in the blender and process on high speed until smooth, about 30 to 45 seconds.

Pour into glasses and serve.

Yield: about 3 cups, or 2 to 4 servings

Cayenne-Candied Bacon
Recipe courtesy Emeril Lagasse, Emeril's Food of Love Productions, 2008

Ingredients
2 teaspoons vegetable oil

1 cup packed light brown sugar

¾ teaspoon cayenne pepper

1 pound thinly sliced bacon

Instructions
Preheat the oven to 350°F. Line a broiler pan with aluminum foil, and position broiler rack on top of pan. Lightly coat the rack with the vegetable oil.

Combine the brown sugar and cayenne in a shallow dish, and mix well. Press one side of each slice of bacon firmly into the spiced sugar to coat. Arrange the slices of bacon on top of the broiler rack in a single layer, sugared-side up. If there is any sugar remaining in the dish, sprinkle it evenly on top of the bacon.

Bake until the bacon is crisp and the sugar is bubbly, 15 to 20 minutes. Drain on paper towels and serve warm or at room temperature. (Can be made several hours in advance.)

Yield: Makes 1 pound

It's A Good Morning Muffins
Recipe courtesy Emeril Lagasse, Emeril's Food of Love Productions, 2008

Ingredients
2 teaspoons unsalted butter

2 cups all-purpose flour

1 cup sugar

2 teaspoons baking soda

2 teaspoons ground cinnamon

½ teaspoon salt

1 cup grated carrots

1 cup grated parsnips

¼ cup golden raisins

¼ cup dark raisins

½ cup chopped pecans

½ cup shredded coconut

1 Granny Smith apple, peeled, cored and chopped

2 large eggs

1 cup vegetable oil

2 teaspoons vanilla extract

Instructions

Position rack in center of oven and preheat the oven to 350º F. If not using muffin cups then grease the wells of the muffin pan with the butter and set aside.

Sift the flour, sugar, baking soda, cinnamon, and salt into a mixing bowl. Stir in the carrots, parsnips, raisins, pecans, coconut, and apple.

In another bowl, combine the eggs, vegetable oil, and vanilla extract and whisk until smooth. Add the wet mixture to the flour mixture and stir until the batter is just blended. Spoon equal amounts of the batter into the wells.

Bake until the muffins spring back to the touch and are golden brown, about 35 minutes. Using oven mitts or pot holders, carefully remove the muffins from the oven and transfer to a wire rack to cool for 5 minutes.

Remove the muffins from the muffin pan and set aside to cool completely.

YIELD: 1 dozen muffins

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