Moms Talk: School Breakfasts and Lunches
Suffield Patch invites you and your circle of friends to help build a community of support for mothers and their families right here in Suffield.
Each week in Moms Talk, our Moms Council of experts and smart moms take your questions, give advice and share solutions.
So grab a cup of coffee and settle in and welcome three of our Suffield moms, Lisa Coatti, Wendy Pierman Miztel and Sherry Paquette. The topic today is preparing breakfasts and lunches during the school year.
Wendy Mitzel
There’s something about waking up to the smell of bacon frying or cinnamon rolls baking. It alerts the senses and gets my kids out of bed a bit faster, especially on a cold morning when no one wants to leave the comfort of flannel sheets.
Breakfast is a must-have in our house. It doesn’t always have to be big, but it has to happen. It’s somehow easier now that the kids are older and getting organized themselves in the mornings. It leaves me a little more time for making the pancakes on the griddle instead of pulling them out of the freezer.
The quick mix that just requires water is easy enough to pull off, especially if I get the electric griddle out the night before. Cinnamon rolls can come out of the can and into the oven, lickety-split. It still feels like you really care enough to bake the very best. A friend tipped me off to cooking pounds of bacon ahead of time and freezing it for school mornings. And mini tater tots have found their way into the breakfast shuffle, too.
Otherwise, it’s instant oatmeal, cereal, toaster waffles or French toast sticks. I try to squeeze in some fruit or juice, too. And lastly, those Carnation instant breakfasts are an easy stir and guzzle for really frazzled mornings.
Add lunch packing for four to the mix of morning meals and my one cup of coffee just isn’t enough. But over the years I learned to keep it simple: Kids want cookies.
Oven French Toast - News
Remove the french toast from the oven and finish with some whipped butter or a drizzle of maple syrup. The lavender notes will be delicate so please don't drown them with too much dressing. I topped mine with some blueberries but really, even that was
Thursday-French toast sticks, maple syrup, bacon, pineapple, cereal, juice, milk. Friday-Sausage patty, country biscuits, sausage gravy, mandarin oranges, cereal, juice, milk. Tuesday-Pepperoni pizza, seasoned corn, peanut butter cookie, cup of fruit,
Otherwise, it's instant oatmeal, cereal, toaster waffles or French toast sticks. I try to squeeze in some fruit or juice, too. And lastly, those Carnation instant breakfasts are an easy stir and guzzle for really frazzled mornings.
Tuesday: Whole grain French toast sticks/syrup, sausage, hashbrowns, orange juice; Wednesday: Popcorn chicken (K-4), chicken tenders (5-12), rice, peas/carrots/whole grain roll, peaches; Thursday: Max cheese sticks/pizza dipping sauce, romain/spinach
Let stand. 9. Remove the french toast from the oven, dust with powered sugar and top it off with the blueberries. The only issue I take with this dish is that my sweetheart asks me to make it all the time. Good thing it is damn tasty!
Honey and Lavender Baked French Toast « Cool Green Magazine
1/4 Cup of honey
1. Slice the bread into 1″ slices. Remove the crust if you like, but I actually prefer the look and texture of it.
2. In a large mixing bowl whisk the eggs and then stir in the honey, nutmeg, clove, salt, and vanilla. Mix well.
3. In a 9 x 13 dish, place as many bread slices as you can fit by pushing them together. You don’t want to stack them, but overlapping is okay.
4. In a small pot, warm the cream and stir in the lavender. I forgot to grind my lavender when making this recipe. So, do as I say, not as I did.
5. Warm the mixture for about 15 minutes. Strain out the lavender and chill the cream for at least an hour. I usually do this the day before as I like my lavender french toast with a lot of ka-pow.
4. Pour the egg mixture over the bread. Then follow with the lavender-cream.
5. Cover and let it stand in the refrigerator overnight. By doing so, your french toast will have this wonderful bread-pudding-like texture. If you are in a rush, then let’s get to baking it.
6. Dust the top with some nutmeg and clove and bake the dish for about 30 minutes at 350 or until it browns over.
9. Remove the french toast from the oven and finish with some whipped butter or a drizzle of maple syrup. The lavender notes will be delicate so please don’t drown them with too much dressing.
I topped mine with some blueberries but really, even that was too much. Keep it simple and enjoy!
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French toast cupcakes are out of the oven. I wish twitter would invent scratch-n-sniff for my friends!!
Yea My Mother Better Put Them Damn French Toast In The Oven She Know What's Up
Waiting For My Mother To Put My French Toast In The Oven *Taps Foot Impatiently*
Bout to Make sum French toast in the oven .! 
Good morning, sunny Chicago! Class at 1230. French toast sticks in the oven!Oven French Toast - Bookshelf
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Cooks.com - Recipes - Baked French Toast
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Oven French Toast | ifood.tv
Oven French Toast recipe from ifood.tv. 1. Preheat the oven to 350 degrees. 2. Put the eggs, cottage cheese, and salt and pepper in the container of a
Oven French Toast Recipe Recipe - Food.com - 404566
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