In my Rise & Shine post the other day I talked a bit about rising early and having a tasty breakfast ready for the family. As home keepers we have control over the mornings and how they unfold for our families. I firmly believe starting the day pleasantly only helps set the tone for the rest of the day.
Breakfast to me is important. I really do find everyone's mood more pleasant and positive the mornings I am able to have a nice table set and a homemade breakfast on the table.
A couple of ladies wrote and asked how in the world can you do from scratch dishes in the morning with youngsters around. A bit of preplanning is how! Think fast recipes and think of food that can be made ahead and frozen or refrigerated. I make a lot of waffles. I usually cook up a huge batch and freeze them. Then we just pull them out and toast them the same way ol' Eggo does--easy! They keep very well too, so if you make a big batch, refrigerate them and pull them out a few morns a week. I even cook big batches of sausages and either freeze or refrigerate those too. I use a recipe from an old Betty Crocker cookbook. There are skads of recipes for waffles on the internet. Try one!
Another favorite is blueberry muffins. These muffins are to die for! Years ago the Jordan Marsh bakery was in one of the malls. My aunt would take me shopping and we would always stop by the bakery for our muffin and coffee before catching the bus home. These are the moistest muffin 'eva! They not only cook up easy and quick, they freeze well also. Do give them a try and remember, with a bit of preplanning you can have lovely breakfasts ready a few days a week, too.
Jordan Marsh Blueberry Muffins
1/2 cup softened butter
1 cup sugar
2 cups flour
2 tsp baking powder
1/2 tsp salt
1/2 cup milk
1 tsp vanilla
2.5 cups fresh blueberries
Preheat the oven to 375 and spray muffin tin, either texas muffin size (6), or smaller tin (12). With the smaller tin you should get 24 muffins.
In a bowl mix up the flour, baking powder, and salt. Set aside.
In a mixer mix up the butter and sugar until smooth. Add the eggs one at a time mixing well to incorporate.
Add the dry ingredients to the wet and beat in the milk and vanilla well. Fold in the blueberries with a spatula. Fill tins and bake for approximately 25-30 minutes. You can sprinkly the tops with a bit of sugar before baking if you wish.