Breakfast is the first challenge of every day in a house full of children. If I’m not on my game, little lips will whisper the question, “What’s for breakfast?” in my ear before I even get out of bed, which is the equivalent of starting a foot race 5 minutes after the starting gun goes off. This year being on top of breakfast—and my entire day—will be even more necessary as my oldest child begins to go off to Seminary every morning. As all of us prepare to embark on a new chapter of our homeschool adventures, I thought I’d share a couple of breakfast recipes that help me meet the challenge of morning.
Bran Muffins (aka 6-Week Muffins)
2 cups All Bran*
2 cups boiling water
Pour water over bran and let it stand.
2 cups sugar
1 heaping cup shortening
1 quart buttermilk
4 cups Bran Buds*
Add the All Bran mixture and then mix in:
5 cups sifted flour
4 teaspoons baking soda
1 teaspoon salt
Mix well. Fruit may be added if desired.
This keeps in the fridge for 6 weeks in a covered container. Just take out what you want and bake it at any time. Bake at 350 until done.
*Any whole grain cereal can be used here. Grape Nuts work really well and have a great flavor.
Icebox English Muffins
1 ½ cups sugar ½ teaspoon cinnamon
1 cup butter 4 teaspoons baking powder
2 eggs, beaten 4 cups flour
1 teaspoon salt 2 cups milk
Cream butter and sugar; add eggs. Combine dry ingredients and add alternately with milk to creamed mixture. Sprinkle with topping and bake at 350 for 20 minutes.
1 cup brown sugar
2 teaspoons cinnamon
½ cup chopped nuts.
This batter will store in the fridge for 3 weeks in a tightly covered container. It is versatile; sometimes I add berries, sometimes flavored baking c hips.
Here’s to a good start on many wonderful days of mothers and children feasting together on food and knowledge around family tables everywhere!
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