One thing we notice right away is the breakfast schedule. The children can sleep later, and so can we, and there’s also time for a leisurely breakfast without the hustle and bustle of the winter months.
For a few weeks the family has time to really savor this important meal, and that also means taking time to try new things. That’s what we’re looking at this week. One thing I ran across while scouring cookbooks, was the suggestion in one for preparing a pan of sandwiches after you clean off the supper table. After the sandwiches are prepared, they are stored in the refrigerator until the following morning.
These sandwiches combine the flavor of grilled ham and cheese, and are called Baked Brunch Sandwiches. They only take a few minutes to put together, and if you pair them with the Glazed Fruit (recipe also available today), you’ve got a mid-morning meal fit for a prince or princess!
And talk about a favorite for the kids – make the Peanut Butter and Jelly Muffins. You can bet they’ll be a big hit with all the younger set, and a great way to start their day.
The Glazed Fruit is just as good as it is good for you! In fact it can be enjoyed at any meal, and complements almost anything else that’s on the table!
We’re just getting started planning special summer breakfast fun time, and we’ll be featuring more later!
BAKED BRUNCH SANDWICHES
3 tablespoons Dijon mustard
12 slices bread
6 slices fully cooked ham
12 slices cheddar or Swiss cheese
3 tablespoons butter, softened
One-fourth cup milk
One-fourth teaspoon salt
One-fourth teaspoon black pepper
Spread mustard on 1 side of 6 slices of bread. Layer ham and cheese over mustard; top with remaining bread. Butter the outside of the sandwiches; cut in half.
Arrange the cut sandwiches in a greased 13x9-inch baking dish. Beat the eggs, milk, salt and pepper; pour over sandwiches. Cover and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 375 degrees for 30 minutes or until the sandwiches are a golden brown.
PEANUT BUTTER and JELLY MUFFINS
1 cup all-purpose flour
One-third cup packed brown sugar
1 teaspoon baking powder
One-half teaspoon baking soda
One-fourth teaspoon salt
One-half cup vanilla yogurt
3 tablespoons creamy peanut butter
2 tablespoons vegetable oil
10 teaspoons grape or strawberry jelly
In a large bowl, combine the flour, brown sugar, baking powder, baking soda, and salt. In a small mixing bowl, beat eggs, yogurt peanut butter and oil on low speed until smooth; stir into the dry ingredients just until moistened.
Fill greased or paper-lined muffin cups half full. Top each with 1 teaspoon jelly and remaining batter. Bake at 400 degrees for 16-18 minutes. Makes 10 muffins.
(NOTE: Muffins can be made in miniature muffin pan. Grease or paper line these cups; fill them half full and add one-fourth teaspoon jelly and remainder of batter. Bake at 400 degrees for 10-12 minutes. Recipe makes 2 & one-half dozen.
GLAZED FRUIT BOWL
1 (20 ounce) can pineapple chunks, unsweetened
1 package cook-and-serve vanilla pudding mix
1 & one-fourth cups orange juice
One-half small cantaloupe, cubed
2 cups fresh, seedless grapes
2 cups fresh strawberries, halved
1 cup fresh blueberries
2 & one-fourth cups honeydew melon
1 medium, firm banana, sliced
Drain pineapple, reserving one-half cup juice. Set pineapple aside. In a small sauce pan, combine the pudding mix, pineapple juice and orange juice. Cook and stir over medium heat, until mixture boils and thickens. Remove from heat and cool.
In a large bowl, combine the pineapple, cantaloupe, honeydew, berries, grapes and banana. Drizzle with the cooled pudding mixture. Refrigerate until ready for serving.