Side note: I'm really working on having breakfast on the table during the seven o'clock hour. My family has been begging me for some time now to have breakfast before 8 or 9 in the morning. I have four boys and a nearly-teenaged daughter and a tall, strong husband who are very starving when they wake up. I have discovered on the mornings that I "rise while it is still dark and provide food for my household," I see a lot more smiles and gentle attitudes. PLUS, it gives us one more precious meal to share together each day. The conversation is pretty fun, too.
Off-topic: This morning during breakfast we discussed cell phone options for Amberlyn who will turn 13 in October.
Back on topic: So, we really enjoyed our breakfast bread this morning and all the conversation. Here are the recipes for the breakfast bread and soft butter. Plan to double or triple it!
1-3/4 c flour
2/3 cup organic sugar
1-1/2 tsp aluminum-free baking powder
1/2 tsp salt
1/4 cup frozen orange juice concentrate
2 tbs butter, softened
1/2 cup boiling water
1 cup washed berries of choice
1 cup chopped nuts (optional)
Heat oven to 350 degrees. Sift dry ingredients into a large bowl. In a glass measuring cup, soften butter in the microwave (do not melt it). To the cup, add the oj concentrate and enough boiling water to make 3/4 cup of liquid. Stir liquids into big bowl with a large serving fork (easier to clean than a wisk). Add berries last, stirring carefully so as not to crush them and make them "bleed" into your batter. Pour into oiled bread pan and bake for about 30 minutes. Let cool before slicing.
1 cup of butter, salted or unsalted
3/4 to 1 cup canola oil (or olive oil)
Blend until soft and chill in your favorite container.
Photo Below: Ashton and his friend Benjamin chow down on blueberry breakfast bread with little man Luke. These boys enjoyed every last bite and are living proof that the bread doesn't have to be Martha Stewart-beautiful to be deeply enjoyed.