For You, Mom!
My parents used to scoff at Mother’s Day and Father’s Day as corporate concoctions, fabrications of the greeting card and restaurant industries. They were not holidays we observed.
I assumed that I would grow up to be just as dismissive, but the truth is, I’ve always loved it. When my kids were little, I loved “sleeping in,” as they banged away in the kitchen with pots and pans. I loved their motley bouquets of dandelions and roses, and their handmade cards and gifts of necklaces strung with dried apples.
And, when they proudly presented me with their breakfast specials – more often than not, runny eggs and undrinkable coffee – well, I pretended to love those, too.
But, a little preparation can do a quick end run past the runny eggs and toast. By dedicating about a half hour or so the previous night, your partner (yes, it may even have to be you) can help the kids put together a delicious breakfast that requires minimal work.
I suggest scones, since even little kids can mix and shape them with just a modicum of help. If you do the prep work in the evening and then refrigerate it overnight, the kids will need just a little oversight to finish off the job the next morning.
Another nice thing about scones is that you can fill them with almost anything – fresh berries, dried apricots, chocolate chips or, my favorite, candied ginger.
These are simple and delicious, and if you don’t eat them, the kids will. They go down real easy with a simple fruit salad.
For the coffee, you are on your own!
Sara Solovitch is an associate editor at Bay Area Parent.
- 2 cups flour, plus extra for dusting
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (1 stick) cold butter, cut into small chunks
- 2 eggs
- 1/2 cup half and half
- 1/2 cup berries, candied ginger, dried apricot or chocolate chips
1. Preheat the oven to 350 F. Grease a baking sheet with butter.
2. Place the flour, sugar, baking powder and salt in a food processor and pulse a few times to blend. Add the butter and pulse until the mixture resembles small crumbs.
3. In a small bowl, whisk one of the eggs and the cream together. Add to the flour mixture and pulse until the ingredients are well blended.
4. Place the dough on a lightly-floured surface along with morsels of ginger, berries, apricot or chocolate chips. Knead the dough just enough to incorporate the morsels, and shape it all into a loaf that is about ¾-inch thick.
5. Using a water glass or cookie cutter, cut the dough into rounds and place the scones on the buttered baking sheet.
6. Mix the remaining egg with a tablespoon of water. Brush this egg wash on top of the scones and sprinkle with sugar. At this point, the unbaked scones can go into the refrigerator until the morning.
7. Bake the scones approximately 30 minutes, until they are slightly golden. They’re best served warm.
Juicy Fruit Salad
I’ve adapted this salad from a recipe by Shanden and Lauren Field, two young sisters from Petaluma, who won 10th place in FamilyFun’s Snack-off contest with this “fruit soup” some years back.
- 1 cup shredded apples
- 1 cup diced pineapple
- 1/2 cup diced strawberries
- 1/2 cup blueberries
- 1/4 cup chopped grapes
- 3/4 cup orange juice
- 1 tablespoon lemon juice
- Juice of half a grapefruit
Stir the apples, pineapple, strawberries, blueberries and grapes in a medium-size bowl. Pour the juices over the fruit and stir well. Let it sit in the refrigerator overnight.