Momma Mia!

Well, guess what this article is about. I won't tell you will just have to guess, well, time is up. Yes it is about our Mothers and how much we love them, and miss them. When your're my age, all you have of your parents is fond memories. When we have our family reunions, we toss back and forth stories of our mother; we always end up in laughing and sometimes crying. Mothers are a rare breed. They are nurtured to be nurturing, they are taught how to be young ladies, boy am I aging myself, well they used to be taught that, but now a days they make their own choices, even though some are bad, all we can do as parents is lead them into the "right" path, then it is up to them to survive in this world. But, at least our Mothers gave them some directions. They will usually leave thinking they are free until they get married and then that is when they're Mothers become their best friend and they talk to her every chance they get. How do I do this and what should I do here and there. It all starts the day after the marriage to their loving husband. When they told them they could cook and clean and take care of him for the rest of their lives...Excerpt "Mom what have I done. I need some help. I need a lot of help. Can you help me? That is about every phone call they make their moms, and course their Moms say "Oh, yes Honey anything" all the while with a little smile in their faces when they can remember asking their mothers for help. I remember my wife said to my daughter…ha ha, now you know what I had to go thru when you were that age…ha ha ha…now you know. I course the daughter realized that fact, trying to save face will says oh mom, yes I know and all the time they are feeling down deep with that knowledge that some day they will tell their daughters the same thing. Now, this is for all of the sons out there. How do you explain these…Moms they are the best! They always are there to comfort you, and give you sage advice. They also talk you thru any situation with love in her voice and kind words of encouragement. The fact is before they are married, mothers are what they need to go on with life in a meaningful way. We think of them all day, and will call whenever they need some kind-hearted word. When we get married, we always compare our wives with our mothers. Of course we never tell them that. We just smile and hold our wives in our strong arms, (isn't funny how they sort of mold to you, they feel close and so venerable), and we hold them and want to protect them no matter what. It is funny how husband and wives compare their spouses to their parents. Their dads for protection and good level common sense and their mothers on how to be kind and loving and always are there no matter what, with un-conditional love. Well, I think I have given you enough time to now call your mothers or wives to tell them how much you love and adore them. Right? Now take your thoughts and make them some of these recipes..Wait until you see them…you will drool and your wife with die of not only astonishment but of love for you and the kids for giving her breakfast in bed and Dinner where she is the queen for the day and we all have to treat her with deepest feelings of thankfulness and respect, why because not only does she deserve it, but we want her to have it. Right! Well, here they are:

Mother's Day Breakfast Menu

Waffles with Peach Berry Compote

SERVINGS 6

PREP 25 min.

COOK 5 min.

TOTAL: 30 min.

INGREDIENTS

1 cup fresh or frozen peeled peach slices, chopped
1/2 cup orange juice
2 tablespoons Domino® or C&H® Pure Cane Dark Brown Sugar
1/4 teaspoon ground cinnamon
1 cup fresh or frozen blueberries
1/2 cup sliced fresh or frozen strawberries
BATTER:
1-1/4 cups all-purpose flour
1/2 cup whole wheat flour
2 tablespoons flaxseed
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1 cup buttermilk
3/4 cup orange juice
1 tablespoon canola oil
1 teaspoon vanilla extracts
DIRECTIONS
In a small saucepan, combine the peaches, orange juice, brown sugar and cinnamon; bring to a boil over medium heat. Add berries; cook and stir for 8-10 minutes or until thickened.
In a large bowl, combine the flours, flaxseed, baking powder, baking soda and cinnamon. Combine the buttermilk, orange juice, oil and vanilla; stir into dry ingredients just until moistened.
Bake in a preheated waffle iron according to manufacturer's directions until golden brown. Serve with compote. Yield: 12 waffles (1-1/2 cups compote).

Breakfast Crepes with Berries

SERVINGS 8

PREP 20 min.
TOTAL: 20 min.
INGREDIENTS

1-1/2 cups fresh raspberries
1-1/2 cups fresh blackberries
1 cup (8 ounces) sour cream
1/2 cup Domino® or C&H® Pure Cane Powdered Sugar
1 carton (6 ounces) orange crème yogurt
1 tablespoon lime juice
1-1/2 teaspoons grated lime peel
1/2 teaspoon vanilla extract
1/8 teaspoon salt
8 prepared crepes (9 inches)
DIRECTIONS
In a large bowl, combine the raspberries and blackberries; set aside. In a small bowl, combine sour cream and confectioners' sugar until smooth. Stir in the yogurt, lime juice, lime peel, vanilla and salt. Spread 2 tablespoons sour cream mixture over each crepe; top with about 1/3 cup berries. Roll up; drizzle with remaining sour cream mixture. Serve immediately. Yield: 8 servings.
Breakfast Pizza

SERVINGS 2
METHOD Baked
PREP 20 min.
COOK 20 min.
TOTAL: 40 min.
INGREDIENTS
1 tube (4 ounces) refrigerated crescent rolls
1/4 pound bulk pork sausage or 4 pork sausage links, sliced
1/2 cup frozen shredded hash brown potatoes, thawed
2 tablespoons diced sweet red pepper
2 tablespoons diced green pepper
1/2 cup shredded cheddar cheese
2 eggs
2 tablespoons 2% milk
1/8 teaspoon pepper
1 tablespoon shredded Parmesan cheese
DIRECTIONS
Separate crescent dough into four triangles; arrange on a ungreased 7-1/2-in. round pizza pan with points toward the center. Press onto the bottom of pan, building up edges slightly; seal perforations.
In a small skillet, cook sausage over medium heat until no longer pink; drain. Sprinkle over crust. Top with potatoes, peppers and cheddar cheese.
In a small bowl, whisk the eggs, milk and pepper. Pour over pizza; sprinkle with Parmesan cheese. Bake at 375° for 20-25 minutes or until eggs are completely set and top is golden brown. Cut into slices. Yield: 2 servings.

Sweet Berry Bruschetta

SERVINGS 10
METHOD Broiled
PREP 15 min.
COOK 5 min.
TOTAL: 20 min.
INGREDIENTS
10 slices French bread (1/2 inch thick)
5 teaspoons Domino® or C&H® Granulated Pure Cane Sugar, divided
6 ounces fat-free cream cheese
1/2 teaspoon almond extract
3/4 cup fresh blackberries
3/4 cup fresh raspberries
1/4 cup slivered almonds, toasted
2 teaspoons Domino® or C&H® Pure Cane Powdered Sugar
DIRECTIONS
Place bread on an ungreased baking sheet; lightly coat with cooking spray. Sprinkle with 2 teaspoons sugar. Broil 3 to 4 inches from the heat for 1-2 minutes or until lightly browned. In a small bowl, combine the cream cheese, almond extract and remaining sugar. Spread over toasted bread. Top with berries and almonds; dust with confectioners' sugar. Yield: 10 pieces.

Mother's Day Brunch Recipes

Eggs Benedict

SERVINGS 4
PREP 15 min.
COOK 15 min.
TOTAL: 30 min.
INGREDIENTS
8 fresh asparagus spears, trimmed and halved
4 eggs
3-1/2 teaspoons butter
1-1/2 teaspoons all-purpose flour
1/2 cup milk
2 ounces smoked Gouda cheese, shredded
2 English muffins, split and toasted
4 slices tomato
4 slices Canadian bacon
1/8 teaspoon pepper
DIRECTIONS
Place asparagus in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 8-10 minutes or until crisp-tender. In a large skillet, bring 2-3 in. of water to a boil. Reduce heat; simmer gently. Break cold eggs, one at a time, into a custard cup. Hold the cups close to the surface of the water and slip the eggs into the simmering water. Cook them uncovered, for 3-5 minutes until whites are completely set and yolks begin to thicken. Meanwhile, in a large saucepan, melt butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in cheese until melted. With a slotted spoon, lift poached eggs out of water. On each muffin half, place a slice of tomato, a slice of Canadian bacon, a poached egg and four pieces of asparagus. Top each with about 3 tablespoons cheese sauce. Sprinkle with pepper. Serve immediately. Yield: 4 servings.

Blueberry Cheesecake Flapjacks

SERVINGS 4

PREP 30 min.
COOK 5 min.
TOTAL: 35 min.
INGREDIENTS
1 package (3 ounces) cream cheese, softened
3/4 cup whipped topping
1 cup all-purpose flour
1/2 cup graham cracker crumbs
1 tablespoon Domino® or C&H® Granulated Pure Cane Sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 eggs, lightly beaten
1-1/4 cups buttermilk
1/4 cup butter, melted
1 cup fresh or frozen blueberries
3/4 cup maple syrup, warmed
Additional blueberries, optional
DIRECTIONS
For topping, in a small bowl, beat cream cheese and whipped topping until smooth. Chill until serving.
In a large bowl, combine the flour, cracker crumbs, sugar, baking powder, baking soda and salt. Combine the eggs, buttermilk and butter; add to dry ingredients just until moistened. Fold in blueberries.
Pour batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top. Cook until the second side is golden brown. Spread topping over pancakes. Top with warm syrup; sprinkle with additional blueberries if desired. Yield: 12 pancakes (3/4 cup topping). Editor's Note: If using frozen blueberries, do not thaw them before adding to the pancake batter. Be sure to thaw any berries used in the optional garnish.
Zucchini Bacon Quiche
SERVINGS 6-8
METHOD Baked
PREP 25 min.
COOK 25 min.
TOTAL: 50 min.
INGREDIENTS
1 tube (8 ounces) refrigerated crescent rolls
2 teaspoons prepared mustard
6 bacon strips, diced
3 cups thinly sliced zucchini (about 1-1/4 pounds)
1 medium onion, chopped
2 eggs, lightly beaten
2 cups (8 ounces) part-skim shredded mozzarella cheese
2 tablespoons dried parsley flakes
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
DIRECTIONS
Separate crescent dough into eight triangles; place in a greased 10-in. pie plate with points toward the center. Press dough onto the bottom and up the sides of plate to form a crust; seal perforations. Spread with mustard.
In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 2 tablespoons drippings. Saute zucchini and onion in drippings until tender. In a large bowl, combine the eggs, cheese, seasonings, bacon and zucchini mixture. Pour into crust.
Bake at 375° for 25-30 minutes or until a knife inserted near the center comes out clean. Cover edges loosely with a foil if pastry browns too quickly. Yield: 6-8 servings.
Baked Apple French toast
SERVINGS 10
METHOD Baked
PREP 20 min.
COOK 35 min.
TOTAL: 55 min.
INGREDIENTS
20 slices French bread (1 inch thick)
1 can (21 ounces) apple pie filling
8 eggs
2 cups milk
2 teaspoons vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
TOPPING:
1 cup Domino® or C&H® Pure Cane Dark Brown Sugar
1/2 cup cold butter, cubed
1 cup chopped pecans
2 tablespoons corn syrup
DIRECTIONS
Arrange 10 slices of bread in a greased 13-in. x 9-in. baking dish. Spread with pie filling; top with remaining bread. In a large bowl, combine the eggs, milk, vanilla, cinnamon and nutmeg. Pour over bread. Cover and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking. Meanwhile, place brown sugar in a small bowl. Cut in butter until mixture resembles coarse crumbs. Stir in pecans and corn syrup. Sprinkle over French toast.
Bake, uncovered, and at 350° for 35-40 minutes or until a knife inserted near the center comes out clean. Yield: 10 servings.
Mother's Day Pastry Recipes
Lemon-Nut Twists

SERVINGS 8
METHOD Baked
PREP 20 min.
COOK 15 min.
TOTAL: 35 min.
INGREDIENTS
1/2 cup sliced almonds, toasted
1/3 cup Domino® or C&H® Pure Cane Dark Brown Sugar
1 tablespoon grated lemon peel
1 loaf (16 ounces) frozen white bread dough, thawed
2 tablespoons butter, melted, divided
1 cup Domino® or C&H® Pure Cane Powdered Sugar
4 to 5 teaspoons lemon juice
DIRECTIONS
Combine almonds, brown sugar and lemon peel. Roll the dough to a 21-in. x 8-in. rectangle. Brush middle third of dough with 1 tablespoon melted butter. Sprinkle buttered area with half of almond-brown sugar mixture. Fold one of the remaining dough thirds over filling. Brush folded dough with remaining melted butter. Sprinkle with remaining filling. Fold remaining dough third over filling; pinch edges to seal. Cut into eight (1-in.-wide) strips. Hold each strip at both ends; twist in opposite directions three times.
Place on a greased baking sheet. Cover; let rise in a warm place until doubled in size, about 30-40 minutes. Bake at 375° for 15 minutes or until golden brown. Remove from baking sheet to wire rack to cool. Combine confectioners' sugar and lemon juice. Beat until smooth. Drizzle over twists. Yield: 8 servings.

Special Banana Nut Bread

SERVINGS 32
METHOD Baked
PREP 25 min.
COOK 60 min.
TOTAL: 85 min.
INGREDIENTS
3/4 cup butter, softened
1 package (8 ounces) cream cheese, softened
2 cups Domino® or C&H® Granulated Pure Cane Sugar
2 eggs
1-1/2 cups mashed ripe bananas (about 4 medium)
1/2 teaspoon vanilla extract
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups chopped pecans, divided
ORANGE GLAZE:
1 cup Domino® or C&H® Pure Cane Powdered Sugar
3 tablespoons orange juice
1 teaspoon grated orange peel
DIRECTIONS
In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in bananas and vanilla. Combine the flour, baking powder, baking soda and salt; gradually add to creamed mixture. Fold in 1 cup pecans.
Transfer to two greased 8-in. x 4-in. loaf pans. Sprinkle with remaining pecans. Bake at 350° for 1 to 1-1/4 hours or until a toothpick inserted near the center comes out clean.
In a small bowl, whisk the glaze ingredients; drizzle over loaves. Cool for 10 minutes before removing from pans to wire racks. Yield: 2 loaves.

Raspberry-Chocolate Mini Muffins

SERVINGS 6

METHOD Baked
PREP 40 min.
COOK 10 min.
TOTAL: 50 min.
INGREDIENTS
2 tablespoons baking cocoa
1/4 cup boiling water
1/4 cup butter, softened
1/3 cup Domino® or C&H® Granulated Pure Cane Sugar
1 egg
2/3 cup all-purpose flour
1/2 teaspoon baking powder
4 teaspoons seedless raspberry jam
2 tablespoons chopped sliced almonds
1 teaspoon coarse sugar
DIRECTIONS
Dissolve cocoa in water; let stand until cool. Meanwhile, in a small bowl, cream butter and sugar until light and fluffy. Beat in egg. Combine flour and baking powder; add to creamed mixture alternately with cocoa mixture.
Fill paper-lined miniature muffin cups half full. Drop 1/4 teaspoon of jam into the center of each; cover with 2 teaspoons batter. Sprinkle with almonds and sugar.
Bake at 350° for 10-12 minutes or until a toothpick inserted in the chocolate portion comes out clean. Cool for 5 minutes before removing from pans to a wire rack. Serve warm. Yield: 16 muffins.
Berry-Filled Doughnuts

SERVINGS 10
METHOD Deep-Frying
PREP 20 min.
COOK 5 min.
TOTAL: 25 min.
INGREDIENTS
4 cups canola oil
1 tube (7-1/2 ounces) refrigerated buttermilk biscuits, separated into 10 biscuits
3/4 cup seedless strawberry jam
1 cup Domino® or C&H® Pure Cane Powdered Sugar
DIRECTIONS
In an electric skillet or deep-fat fryer, heat oil to 375°. Fry the biscuits, a few at a time, for 1 to 2 minutes on each side or until golden brown. Drain on paper towels.
Cut a small hole in the corner of a pastry or plastic bag; insert a very small tip. Fill bag with jam. Push the tip through the side of each doughnut to fill with jam. Dust with confectioners' sugar while warm. Serve immediately. Yield: 10 servings.

Mother's Day Dessert Recipes

Fruity Coconut Cake Roll

SERVINGS 12
METHOD Baked
PREP 30 min.
COOK 20 min.
TOTAL: 50 min.
INGREDIENTS
1 package (16 ounces) angel food cake mix
1/2 teaspoon plus 3 tablespoons Domino® or C&H® Pure Cane Powdered Sugar, divided
3/4 cup cold fat-free milk
1 package (1 ounce) sugar-free instant white chocolate pudding mix
1 carton (8 ounces) frozen fat-free whipped topping, thawed
1/2 teaspoon coconut extract
2 medium kiwifruit, peeled and thinly sliced
2 cups fresh strawberries, sliced
1/3 cup plus 2 tablespoons flaked coconut, divided
2 tablespoons apricot spreadable fruit
1/2 teaspoon hot water
DIRECTIONS
Line a 15-in. x 10-in. x 1-in. baking pan with waxed paper; coat the paper with cooking spray and set aside. Prepare cake batter according to package directions. Spread evenly in prepared pan.
Bake at 350° for 16-20 minutes or until golden brown. Turn cake onto a kitchen towel dusted with 1/2 teaspoon confectioners' sugar. Gently peel off waxed paper. Dust with remaining confectioners' sugar. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.
For filling, in a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Stir in 1 cup whipped topping. Fold in remaining whipped topping; stir in extract.
Unroll cake; spread with filling to within 1 in. of edges. Arrange kiwi and strawberries over filling. Sprinkle with 1/3 cup coconut. Roll up again. Refrigerate for 1-2 hours.
Toast the remaining coconut. In a small bowl, whisk spreadable fruit and water until smooth. Drizzle over cake. Sprinkle with toasted coconut. Cut into slices. Refrigerate leftovers. Yield: 12 servings.

White Chocolate Torte

SERVINGS 14-16
METHOD Baked
PREP 20 min.
COOK 25 min.
TOTAL: 45 min.
INGREDIENTS
1 cup butter, softened
2 cups Domino® or C&H® Granulated Pure Cane Sugar
4 squares (1 ounce each) white baking chocolate, melted and cooled
4 eggs
1-1/2 teaspoons clear vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1 cup buttermilk
1/2 cup water
1/2 cup chopped pecans, toasted
FROSTING:
2 packages (one 8 ounces, one 3 ounces) cream cheese, softened
1/3 cup butter, softened
4 squares (1 ounce each) white baking chocolate, melted and cooled
1-1/2 teaspoons clear vanilla extract
6-1/2 cups Domino® or C&H® Pure Cane Powdered Sugar
Chocolate curls
DIRECTIONS

Line three greased, 9-inch round baking pans, with waxed paper and grease the paper and set aside. In a large bowl, cream butter and sugar until light and fluffy. Beat in chocolate. Add eggs, one at a time, beating well after each. Beat in vanilla. Combine flour and baking soda; gradually add to creamed mixture alternately with buttermilk and water, beating well after each addition. Fold in pecans. Pour batter into prepared pans.
Bake at 350° for 23-27 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks; discard waxed paper.
For frosting, in a large bowl, beat cream cheese and butter until fluffy. Beat in chocolate and vanilla. Gradually add confectioners' sugar until smooth. Spread frosting between layers and over top and sides of cake. Garnish with chocolate curls. Store the cake in the refrigerator until ready to serve. Yield: 14-16 servings.
Chocolate Silk Pie

SERVINGS 6-8
PREP 15 min.
COOK 15 min.
TOTAL: 30 min.
INGREDIENTS
1 unbaked pastry shell (9 inches)
1 jar (7 ounces) marshmallow crème
1 cup (6 ounces) semisweet chocolate chips
1/4 cup butter, cubed
2 squares (1 ounce each) unsweetened chocolate
2 tablespoons strong brewed coffee
1 cup heavy whipping cream, whipped
TOPPING:
1 cup heavy whipping cream
2 tablespoons Domino® or C&H® Pure Cane Powdered Sugar
Chocolate curls, optional
DIRECTIONS
Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack.
Meanwhile, in a heavy saucepan, combine the marshmallow crème, chocolate chips, butter, unsweetened chocolate and coffee; cook and stir over low heat until chocolate is melted and mixture is smooth. Cool. Fold in whipped cream; pour into crust.
For topping, in a large bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Spread over filling. Refrigerate for at least 3 hours before serving. Garnish with chocolate curls if desired. Yield: 6-8 servings.
Poppy Seed Citrus Cake

SERVINGS 12
METHOD Baked
PREP 15 min.
COOK 40 min.
TOTAL: 55 min.
INGREDIENTS
1 package (18-1/4 ounces) lemon cake mix
3 eggs
1-1/3 cups orange juice
1/2 cup vegetable oil
1 to 2 tablespoons poppy seeds
1 teaspoon grated lemon peel
1 teaspoon grated orange peel
GLAZE:
2 cups Domino® or C&H® Pure Cane Powdered Sugar
3 to 4 tablespoons orange juice
1/2 teaspoon grated lemon peel
1/2 teaspoon grated orange peel
DIRECTIONS
In a large bowl, combine the cake mix, eggs, orange juice and oil. Beat on medium speed for 2 minutes. Fold in poppy seeds, lemon and orange peel.
Pour into a well-greased and floured 10-in. fluted tube pan. Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
In a small bowl, combine the confectioners' sugar and orange juice until smooth. Drizzle over cake. Sprinkle with lemon and orange peel. Yield: 12 servings.