Fresh fruit is always nice. Figure out what your Mother eats don't feed her French Toast if she is on one of those carbo-diets.

Let her sleep in! Don't go busting her door down at six in the morning with food if she likes to sleep until nine.

Most Moms enjoy going to Church with family, so get your but out of bed and go for Mom if not for God!

If you are planning to order food insted of cooking it this is the time to do it.

Don't make a bigger mess then you can clean up.

What ever you do keep it simple early to get the day off to a good start.

.: Jams and Jellies
Making jams and jellies
A jam is a fruit conserve in which sugar and fruit chunks are boiled together. In a jelly, the juice is pressed or boiled out of the fruit, filtered and then boiled again with sugar to reduce and thicken it. It is important to keep in mind that some fruits are better for making jellies and others are better used in jams. Generally speaking, it's easier to make a jam than it is to make a jelly.
Recipe for Jam
Ingredients:
• a good quantity of soft, fleshy fruit like strawberries, peaches, cherries, plums, blueberries, brambles
• sugar or sugar with added pectin
• lemon juice
Instructions: Clean the fruit, remove any stones, leaves or other incomestible parts, and wash it. If the fruit is not a small berry, then cut it up into small pieces. Weigh the fruit and add the same weight of sugar to it. If you are using a very juicy fruit, you may prefer to use sugar with added pectin. Pectin is naturally present in most fruits and will cause the jam to "set", but some fruits contain less pectin and some contain more, so it is often helpful to add some.
Sprinkle the fruit and sugar with lemon juice and stir well. Then cover the container and let the mixture rest for at least one hour in a clean, cool place to let the fruit absorb the sugar. After this, pour the mixture into a sufficiently large cooking pot. Traditionally a copper pot is used, but any other cooking pot will do fine. Bring the mixture slowly to the boil on a low fire, stirring frequently. Depending on the fruit, you will need to boil the mixture for about an hour. The jam is ready when it is thick enough. Check this by pouring a drop of the jam onto a cold plate. It should turn sticky and not be too runny.
To preserve the jam well, you should pour it into glass flasks or containers that have been sterilized by boiling them in water. You can also pasteurize the containers by washing them with boiling water. The inside of lids as well as the flasks should be washed if the latter method is used. The jam should be poured rapidly into the still-hot containers. The containers should be sealed with lids. In this case it's best to let the air bubble that is in the flask traverse the still-hot jam by turning it upside-down after the lid has been placed on. This is to disinfect the air bubble. Or, instead of a lid, the jam can be protected by pouring molten paraffin on top of it, and closing of the jar with a paper that is held with a rubber band.
Serve with bread, toast, English muffins, or pancakes.

Pancakes

are a type of flatbread prepared from a batter that is baked on a hot griddle or frying pan. They exist in several variations in many different local cuisines. Most pancakes are quick breads, although some are also made using a yeast-raised or fermented batter. Here are some basic pancake recipes.

Pancakes from Scratch
Ingredients
1 cup all-purpose flour (white, whole grain or 1:1 mix of white and whole grain)
1½ teaspoon baking powder
1 pinch salt
1 cup milk (substitute buttermilk or 1:1 mix of milk and buttermilk)
3 eggs, separated

Procedure
In large bowl, mix dry ingredients together until well-blended.
Add milk and mix well until smooth.
Separate eggs placing the whites in a medium bowl, placing the yolks into the batter and mixing well.
Beat whites until stiff and then fold into batter gently (skip this step for heavier pancakes or if 1 cup buttermilk is substituted for milk).
Pour ladlefulls of the mixture into a non-stick pan, one at a time.
Cook until the edges are dry and bubbles appear on surface. Turn; cook until golden. Serves 12 to 14 pancakes.

[edit] Notes, tips, and variations
Serve with butter, maple syrup, fruit, jam, and/or cheese.
Use buttermilk instead of milk, or wholegrain flours instead of white. This will change the consistency of the final product (i.e. whole grain flours generally lead to a denser heavier pancake, so try mixing white and wheat in various proportions as suggested above to get the feel you want).
Add sliced fruit such as banana and apple, or broken crispy bacon to the batter after pouring into the skillet and before flipping.

Pre-Mixed Pancakes

Ingredients
2 cups Original Bisquick mix
1 cup milk
2 eggs

Procedure
Stir ingredients until well-blended.
Pour ladlefulls of the mixture into a non-stick pan, one at a time.
Cook until the edges are dry. Turn; cook until golden. Serves 12 to 14 pancakes.