Mother's Day Recipes


What a terrific treat for Mom on her special day! Making breakfast for Mom to enjoy in bed is a great project for siblings--or for kids and dads. We suggest serving fresh berries, because they don't need to be peeled or cut up, but any fresh fruit would be fine.

Follow the Easy Plan below, add some fresh flowers and don't forget to clean up the kitchen for a Mother's Day morning that says to Mom, I Love You!





1. Several days before Mother's Day, make up a shopping list from the menu and recipes below and buy the ingredients that you will need.
Mix up the Homemade Hot Cocoa Mix.

2. The evening before, set the tray and gather all the equipment you will need. Mix up the dry ingredients in step 3 of Crumb-topped Breakfast Cake. Cover the bowl and leave at room temperature.

3. First thing Mother's Day morning, finish making the breakfast cake. While the cake is baking, get everything ready for the Shake-'em-up Scrambled Eggs.

4. When the cake comes out of the oven, cook the eggs and heat the milk for the cocoa. Pour the juice, make the cocoa and arrange everything on the tray.



Utensils you will need:
Sharp knife * Cutting board * 1-quart jar with lid * Measuring cup * Measuring spoons * 10 inch skillet (a non-stick one will prevent the eggs from sticking) * Spatula

1. Adult Help: Wash, then chop into 1/2 inch pieces and put in the clean jar> 1 Medium Tomato

2. Add> 4 large eggs
1/2 cup shredded Cheddar cheese
1/4 teaspoon salt
Dash of pepper

3. Cover the jar tightly and shake well

4. Melt in skillet over medium heat, then tilt skillet so inside of skillet is coated with> 1 Tablespoon margarine or butter. (Use hot pads to hold the handle of the pan, keep away from the flame - Ask adult for help if needed)

5. Pour egg mixture into skillet and cook without stirring. Turn eggs in the bottom of the pan to get firm. Cook 5 to 8 minutes or until eggs are slightly firm but not runny.

Leave out margarine. Beat eggs, salt and pepper with a fork in a 1-quart microwavable casserole or bowl. Stir in chopped tomato and cheese.

Cover the casserole with a lid or plastic wrap. If using plastic wrap, turn back 1 edge to make a little space for the steam to come out.

Microwave on High (100%) 1 minute. Very Carefully (Caution) remove the lid or plastic wrap, then stir.
Recover and microwave on High (100%) 3 minutes, stirring again half way through. (CAUTION: Dish may be hot at the end of cooking, so use pot holders.)

Eggs should be slightly firm but not runny.

ANOTHER IDEA: Add 1 small stalk of celery, washed and chopped, or 1 small green bell pepper, washed and chopped, in place of the tomato.
Add 1/4 cup milk to the recipe.

Always be sure to cook eggs until firm, not runny, to
kill any bacteria.



Utensils You Will Need:

A Square Pan 9 x 9 x 2 inches * Pastry Brush * Large Bowl * Measuring Cup * Measuring Spoons * Wooden Spoons * Small Sharp Knife * Pastry Blender * Liquid Measuring Cup * Fork * Pot Holders * Toothpick * Wire Cooling Rack * Small Bowl * Spoon

1. Heat oven to 375 degrees.

2. Grease the square pan with shortening.

3. Mix in the large bowl with a wooden spoon>
2 1/4 cups all-purpose flour
1 1/4 cups sugar
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice

4. Cut into the flour mixture with the pastry blender until mixture looks like small crumbs>
3/4 cup (1 1/2 sticks) firm margarine or butter.

5. Save 1 cup of the crumb mixture, and set aside.

6. Stir into the rest of the crumb mixture just until flour is wet (batter will be lumpy)>
1 cup chopped walnuts
1 cup buttermilk
1 large egg, slightly beaten

7. Pour batter into the pan. Sprinkle saved crumb mixture over the batter.

8. Bake 40 to 45 minutes or until toothpick poked in the center comes out clean. Use hot pads to take the cake out of the oven. Put pan on the wire rack.

9. Mix in the small bowl with a spoon, adding water 1 teaspoon at a time, until thin enough to drizzle>
1 cup powdered sugar
2 tablespoons margarine
or butter, melted
1/2 teaspoon vanilla
3 to 4 teaspoons hot water

10. Drizzle glaze over warm coffee cake, serve warm.


(Makes 4 1/2 cups mix)

Utensils You Will Need:
Large Bowl * Measuring Cups * Measuring Spoons * Wooden Spoon * Mug * Liquid Measuring Cup * Spoon

1. Mix in a large bowl with the wooden spoon>
2 2/3 cups nonfat dry milk powder
1 1/2 cups cocoa
1 cup sugar
1/4 teaspoon salt

2. Can be stored in a tightly covered and labeled container at room temperature for up to 6 months.

3. For each serving, mix in a mug until smooth>
2 heaping teaspoons Homemade Hot Cocoa Mix
2 tablespoons cold milk or water

4. Stir in>
1 cup hot milk or water (Caution: ask dad or another
grown-up to help with pouring the liquid if needed)

5. If you like, top with> Miniature Marshmallows

Blender Fruit Beverage

1 quart unsweetened orange juice
1 cup unsweetened frozen whole strawberries
2 large bananas, sliced
6 ice cubes

Combine half of each ingredient in the container of a electric blender; process until frothy. Pour into a longstem glasses. Repeat procedure with remaining ingredients. Serve immediately. You can fix this last, so it will be good and cold. Serves 4-6.


Breakfast Parfait

1 cup Quaker old-fashioned oats, uncooked
16 ounces vanilla yogurt, nonfat or low-fat
8 ounces crushed pineapple in juice, undrained
2 tablespoons sliced almonds
2 cups sliced fresh strawberries
Garnish with strawberries and fresh mint

In a medium-size bowl, combine the oats, yogurt, crushed pineapple with juice and almonds. Mix well. Cover and refrigerate overnight. To serve, layer oat mixture and strawberries into longstem glassware and garnish with strawberries and fresh mint. Serve chilled. Hide from Mom until the next morning. Serves 4.


French Toast Strata

12 cups bread cubes
8 ounces cream cheese, cubed
8 eggs, beaten
2-1/2 cups milk
6 tablespoons butter, melted
1/4 cup maple syrup
Cooking spray

Coat a 3-quart baking rectangular baking dish with non-stick cooking spray. Place half of the bread cubes in the baking dish. Top with cream cheese cubes. Combine eggs, milk, melted butter and maple syrup in a large bowl. Mix well.

Pour egg mixture over the bread and cream cheese. Top with remaining bread cubes. Using a spatula, lightly press layers down to moisten. Cover with plastic wrap and refrigerate overnight. Remove plastic wrap from baking dish.

Bake uncovered in a 350-degree preheated oven for 35 to 40 minutes, or until center appears set and the edges are lightly golden. Let stand 10 minutes before serving. Serve with maple syrup. Serves 6 to 8.

Good Morning Mom!

Wake mom up with Cappuccino cakes, mocha sauce, freshly sliced strawberries, oranges, bananas and a tall glass of cold water.

Or try out some of the delicious muffins below...blueberry, carrot or chocolate chip!
Serve with a floral arrangement.


Cappuccino Cakes

2 tsps instant espresso powder
1 egg
3/4 cup milk
1 tsp vanilla extract
2 tbsps butter, melted
3/4 cup all purpose flour
2 tbsps all purpose flour
1 tsp baking powder
3 tbsps sugar
1/4 tsp salt

Mix together the instant coffee and water to dissolve.

Whisk together egg, milk, vanilla, butter, and espresso mixture in mixing bowl.

In another bowl, combine flour, baking powder, sugar and salt.

Add to liquid mixture and whisk to combine.

Heat the skillet or griddle over medium-high heat.

Lightly coat with butter.

Drop batter, 1/4 cup at a time, on griddle, with plenty of space for spreading.

Fry until bubbles form and break on the pancake's surface and the bottom is browned.

Flip and cook just until done, about 1 minute more.

Dust with sugar and sprinkle with chocolate.


Mocha Sauce

This sauce is made to order for 'Cappuccino Cakes.'

1/2 cup heavy cream
1/4 cup brown sugar
2 tbsps espresso bean, coarsely ground
1 tbsp chocolate syrup
1/2 cup plain yogurt

Combine the cream, sugar, and coffee in a small heavy saucepan.
Cook over low heat, stirring occasionally, until sugar is dissolved and coffee infused, about three minutes.
Watch carefully, to avoid boiling over.
Pour through a fine strainer into a bowl.
Stir in chocolate syrup.
Add yogurt and stir to combine.
Do not reheat.

Serve with fresh strawberries, orange slices and banana slices.

Muffins for Mom

Make the day special with a sweet start to Mom's day.
Make a batch to send to your mom!


Blueberry Muffins

1 cup all-purpose flour
1 cup whole wheat flour
1 tbsp baking powder
1/2 tsp salt
1/2 cup sugar
1 egg
1 cup lowfat milk
1/4 cup canola oil
1 1/2 cups blueberry


In a large bowl combine the dry ingredients.
Make a well in the middle and add the wet ingredients, stirring the wet together to break up the egg, then stirring into the dry mix just to blend.
Spray muffin tins with cooking spray.
Fill tins 2/3 full.
Bake at 400°F for 20 minutes or until golden brown and the top springs back when touched gently.

Suggested Alternative Substitutions:
1 tsp. cinnamon
1 tsp. vanilla
1/2 cup nuts
1/2 cup raisins
1 mashed banana
poppy seeds
1/4 chopped dried fruit 1/4 cup
wheat germ


Carrot Muffins

2 cups all purpose flour
1/4 cup sugar
1 tbsp baking powder
1 cup carrot
1 tsp orange zest
3/4 cup skim milk
1/2 cup raisins
1/4 cup vegetable oil
1 egg, beaten


Sift flour, sugar, baking powder into a bowl.
In another bowl, combine carrots, milk, raisins, oil, beaten egg, and grated orange peel.
Add the carrot mixture all at once to the dry ingredients, mixing just until flour mixture is moistened.
Spoon batter into greased muffin pans, filling each about 2/3 full. Bake at 425 for 20 minutes.
Makes 12 muffins


Chocolate Chip Banana Muffins

1 cup whole wheat flour
1/2 cup all purpose flour
2 tsps baking powder
pinch salt
2/3 cup semi-sweet chocolate chip
4 ripe bananas, mashed
1/2 cup apple juice concentrate
1 egg, beaten
1/2 cup milk
1/8 cup vegetable oil


In a large bowl, stir together all dry ingredients.
Set aside.
In a second bowl, beat together all wet ingredients.
Blend wet ingredients into dry ingredients,
stirring just to mix.
Spoon batter into muffin tins lined with
paper baking cups.
Bake in preheated 400 fahrenheit degree oven for 20-25 minutes or until golden brown.
Makes a dozen muffins.

SUBSTITUTION TIP: Substituting regular apple juicefor concentrate is fine. If you don't have juice, you can also use honey or sugar—don't use honey if you have kids under the age of one. If you use sugar, decrease the vegetable oil to 1/8 cup.

Family Fun - Piccadillo!

Brown Rice
Sliced Tomatoes with Cilantro Vinaigrette
Frozen Fruit Bars

Helpful Hints
This is a wonderful Mexican-inspired dish that the whole family will love. To save time, things can be chopped and sliced the night before and the brown rice can be cooked the night before and reheated. In fact, the piccadillo can also be made that night if it’s more convenient and reheated with no loss in taste.

If You Have Kids
Kids can always help with setting the table and would probably enjoy measuring the ingredients for the piccadillo. Depending on their ages, cleaning and cutting the vegetables could be a fun task.

What to Do with Leftovers
Leftover piccadillo can be mixed with the rice and used as a filling with shredded cheddar or jack cheese in a tortilla. Add any leftover chopped cilantro you might have too. Leftover cooked brown rice is also excellent reheated for breakfast or a light lunch when it is served with a fried egg on top.

Another excellent egg-rice dish is fried rice. Prepare a vegetarian version with chopped scallions, fresh bean sprouts, baby corn and peas seasoned with soy sauce. Remaining tomato slices can be used to make a sandwich with a sliced cheese such as mozzarella. Try an olive or rosemary bread for a delicious alternative to the usual.



1/2 Spanish onion, diced
1 green bell pepper, diced
2 tbsps olive oil
1 lb ground beef
1 15 oz can tomato sauce
1 tbsp Worchestershire sauce
1/4 cup pimento stuffed olives
1/4 cup caper
1/2 cup seedless raisin
1/2 cup frozen corn
dash oregano


Saute onions and green peppers in a large frying pan with the olive oil over medium heat until onions are translucent.
Add meat and cook until meat is brown on all sides.
Add tomato and Worcestershire sauce to pan and stir throughly.
Once mixture begins to boil, reduce heat to low and add remaining ingredients to pan.
Simmer covered with a lid for 20 minutes.


Sliced Tomatoes with Cilantro Vinaigrette

4 medium tomatos
1/2 cup fresh cilantro
1/2 cup olive oil
1/4 cup red wine vinegar

Clean and slice tomatoes and place in a serving bowl.
In a food processor, mince the fresh cilantro and add the olive oil in a steady stream until blended.
Add Balsamic vinegar to the cilantro-oil mixture and blend.
Pour over tomato slices and serve.

Preparing a meal for mom doesn't have to be hard.


Salmon Surprise Menu

Broiled Salmon
Green Beans with Toasted Almonds
Crusty Rolls
Tossed Green Salad
Apple Cranberry Crisp

Helpful Hints
Prepare your favorite green salad (try Romaine lettuce, carrots, tomatoes, cucumbers and red onion with your favorite vinegarette). Toss while the fish is broiling and serve on individual salad plates. Purchase frozen green beans that come with the almonds. Serve up individual dinner plates with the fish and the beans topped with almonds. Garnish the dinner plates with lemon slices and fresh dill springs.


Broiled Salmon

4 salmon steaks
1/4 cup olive oil
2 tbsps lemon juice
2 tbsps soy sauce
1/2 tsp dry mustard
1/2 tsp ginger

Combine all ingredients in a shallow dish and marinate steaks for as much time as you have (about an hour if you can). Remove salmon and place in a broiling pan, baste with marinade and broil for five minutes on each side (brushing occassionally with more marinade). Watch carefully and check for doneness. Serve immediately.


Apple Cranberry Crisp

3 cups cooking apple,
thinly peeled and very thinly sliced
1 16 oz can whole cranberry sauce
2 cups granola cereal
1/3 cup butter, melted

Preheat the oven to 400°F.
In a bowl, combine the cranberries and apples and pour into a baking pan. Combine the cereal and butter until well blended and sprinkle evenly over the fruit. Bake for 15 minutes covered, and uncover and bake for 10 more minutes or until topping is crisp and brown.


From the kitchen of: Lisa Mackie

2 large eggs (or 3 small eggs)
1 cup flour
1/2 tsp. salt
1/2 cup milk
1/2 cup water
Preheat oven to 400 degrees. Coat 6 to 8 muffin pans with Crisco, butter or nothing. (Special popover pans make the best, highest-rising popovers, but regular muffin pans will do.) Beat the eggs first, then sift the flour and salt into the bowl, add the milk and water, and beat until smooth.

Fill each cup about 3/4 full. Bake 40 to 45 minutes. (Baking time varies, so check the popovers after 30 minutes to see if the tops are golden and not too browned.) Serve immediately. Recipe can be doubled.

Serves how many: 4 to 6

Takes how long to make: 1 hour

Kid-friendliness rating: 9

(1 to 10, where 1 = Won't eat it until after college and 10 = They beg you to make it every night)

Difficulty rating: 5

(1 to 10, where 1 = Practically boiling water and 10 = Takes years and Julia Child's help to perfect)


Whenever I visit my grandparents, my grandpa gets up before everyone else and makes popovers. He sets the table with juices, butter, maple syrup, jams, apple butter and anything else you could stuff into a popover. When we're all seated, Grandpa forces popovers on us until we're too full to move. This batter can also be used for Yorkshire pudding or éclair puffs.

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