- 1/4 cup butter
- 1/4 cup sweetened shredded coconut
- 1/2 cup apricot jam
- 1/2 teaspoon ground cinnamon
- 12 slices raisin bread
- In a bowl, mix butter and coconut; stir in jam and cinnamon. Spread between slices of bread. Grill on a greased skillet until golden brown on both sides. Yield: 6 servings.
Originally published as Hot Jam Breakfast Sandwiches in Cookin' Up Country Breakfasts Cookbook 1994, p31
Reviews for Hot Jam Breakfast Sandwiches
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review