Breakfast

Pat’s Peppery Poptarts  
1½ cups all-purpose flour
1½ cups cold butter, cut into small cubes
1/3 cup sugar (I use confectioner’s sugar)
Pinch of salt
3 tablespoons iced water
5 ounces Diane’s Sweet Heat habanero jam  

Mix together the flour, sugar, salt, and butter by hand or in a food processor until the butter pieces are the size of small peas. Add the iced water and mix until the mixture holds together when pressed between your fingers. It should still be fairly dry and crumbly. Turn out the dough onto a floured surface and knead until it comes together (you may need to add more iced water and/or flour during the process). Wrap the dough in plastic wrap and chill for an hour.  Heat the oven to 350 degrees, Remove the chilled dough from the refrigerator and roll out on a well-floured surface to about 1/8” thick. Cut into rectangles about 1/3 the size of the desired finished product. Spread with jam to within ¼” of each edge. Brush edges with a little water, fold in half, and pinch the edges together. Make sure the edges are sealed, or you’ll have a big sticky mess in the oven. Cut a few small slits in the top of each tart.  Lightly grease a cookie sheet and place the tarts 2-3” apart (they need a little room to grow during cooking). Cook for 30 minutes. Makes 8-12, depending on size of tart. Remove from the oven and cool for later or eat warm, alone or with ice cream. Yum!

Who'da Thunk Toast
1-2 tablespoons Diane’s Sweet Heat Peach habanero jam
2 tablespoons cream cheese
2 Bread slices
2 Eggs
2 slices Bacon

Spread cream cheese on bread slices and toast in toaster oven. Fry eggs (broken yokes). Place eggs on top of toast, spread Diane’s Sweet Heat Pepper habanero jam on top eggs, and top off with crumbled bacon – Who’da Thunk it would be so tasty!