You discreetly open one eye and scan the room. Maybe if you don’t move they will think you are still sleeping. Crash! The door flies open, the grits go airborne and you know they have found you out! There they stand in the doorway — your family, grinning from ear to ear. It’s another Mother’s Day and once again they are treating you like a goddess — bringing you a tray full of burnt offerings (known in our culture as breakfast in bed).
There’s blackened toast, large brown lumps you think may be scrambled eggs, coffee “paste,” and oh, are these strips of bacon, beef jerky or dog treats? Then of course you look at their smiling faces full of love and you are reminded how blessed you are. Thankfully, you pick up your fork and start eating. Has anything ever tasted more like manna from heaven? If you’d rather be able to identify your Mother’s Day breakfast this year, then discreetly slip these recipes from www.LivingOnADime.com to your husband so that he can make sure that this heartwarming moment is also a tasty memory for you!
2 cups flour, all-purpose or wheat
1 1/2 cups milk
2 tablespoons sugar
1/4 cup vegetable oil
5 teaspoons baking powder
1/2 teaspoon salt
In a bowl, mix ingredients just enough to moisten dry ingredients. Mixture will be thick and lumpy. Heat a griddle or frying pan over medium heat and lightly grease. Cook on a hot greased griddle. Flip when bubbles break on the surface and the edges begin to dry. Makes 15 to 18 medium pancakes.
4 tablespoons milk or water (optional)
1 teaspoon salt
1/4 teaspoon pepper
4 teaspoons margarine or butter
Stir all the ingredients except margarine in a bowl until well blended. Heat a skillet on medium heat. Add margarine. Pour egg mixture into skillet. Stir constantly about four minutes until eggs are fluffy and set. Serves four.
6 tablespoons bacon grease or margarine
6 potatoes, peeled and sliced
Salt and pepper
Melt bacon grease or margarine in a frying pan. Add the potatoes in the pan and cook over medium heat. Flip potatoes and cook until golden brown. Remove from pan. Salt and pepper to taste. Serves four to six.
Creamy Orange Shake (like Orange Julius)
1/3 cup frozen orange juice concentrate
1/2 cup milk
1/4 cup sugar
1/2 cup water (optional)
1/2 teaspoon vanilla
5 to 6 ice cubes
2 scoops vanilla ice cream
Combine ingredients in blender until smooth. Can be kept in the refrigerator up to one day. Serves four.
Leave a Comment