Pb Fruit Pita Pockets Food

PB & FRUIT PITA POCKETS

Steps:

• Combine diced apples, pears and raisins with orange juice and hold for 5 minutes.
• Add peanut butter and mix well.
• Wash and dry lettuce or spinach leaves on absorbent paper towels.
• Tear lettuce into pita size pieces.
• Warm pita in toaster on lowest color setting.
• Cut pita in half, and carefully open each half to make a pocket.
• Line each pocket with lettuce or spinach leaves and spoon in equal portions of fruit and peanut butter mixture.
• Serve and enjoy.
• Serves 4 - snack or 2 meal portions.

PUFFY PITA POCKETS FOR PERSNICKETY PEOPLE

Steps:

• Place all of the ingredients into the pan of your bread machine, making sure the salt and yeast aren't touching; program the machine for Manual or Dough, and press Start.
• About 10 minutes before the end of the second kneading cycle, check the dough and adjust its consistency as necessary with additional flour or water; the finished dough should be soft and supple.
• Place a pizza stone on a rack in the bottom of your oven and preheat to 500 degrees F.
• Turn the dough onto a lightly oiled work surface and divide it into 8 pieces; set aside on a separate plate and cover with a towel.
• Sprinkle your work surface with a little bit of the white whole wheat flour, place one of your 8 balls of dough on the floured surface, and sprinkle the top of the ball with a little bit of flour too.
• Roll it out into a 6-inch circle and set it aside to rest for 15 minutes.
• Repeat for the remaining balls of dough.
• Once 15 minutes have passed (probably about the time you finish rolling out all the dough), place the first circle you rolled out on the hot pizza stone in the hot oven; you should not need to grease the stone-- just be sure you've got some loose flour grains on the bottom of the dough (kind of like using corn meal when you bake a pizza).
• Bake the pita for 5 minutes; it should puff up like a balloon and have golden brown spots; If it hasn't puffed up, wait a minute or so longer; If it still hasn't puffed, your oven isn't hot enough; raise the heat for the next batch.
• Remove the pita from the oven, wrap it in a clean damp dish towel (this keeps them soft) for a couple of minutes before moving to a wire rack to cool completely; Repeat with the remaining dough, making sure that the oven temperature returns to 500 degrees F before placing a new circle on the stone.
• Store cooled pitas in an airtight container or plastic bag; if freezing, wrap pitas individually in foil and then place multiple foil packs in a freezer bag; You can reheat in the foil in your oven, or remove the foil and place frozen pita in your toaster.

BREAKFAST PITA POCKETS

Steps:

• Place bacon, sausage, and Canadian-style bacon in a medium skillet over medium heat. Fry until evenly brown; drain. Crumble bacon, and chop sausage.
• Mix eggs into the skillet, and scramble with the bacon and sausage until no longer runny.
• Place pita bread in a microwave, and heat on High about 30 seconds, until warm. Spoon the egg mixture into the pita bread halves, and serve warm.

FRUITY PEANUT BUTTER PITAS

Steps:

• In a small bowl, blend the peanut butter, allspice, cinnamon and nutmeg. Spread inside pita bread halves; fill with apple and banana slices.