Make the woman in your life this wonderful Almond Cake. Perfect for breakfast or dessert!
Treat the mother in your life to these delicious homemade scones that are light and even better with strawberry jam and mascarpone.
A classic poached egg with Canadian bacon and an easy Hollandaise sauce. Feel free to substitute smoked salmon for a twist on this brunch favorite.
There’s no better way to show how much you care this Mother’s Day then to cook a beautiful brunch for your special someone, your mom. As you know Mother’s Day is this weekend and instead of dealing with the long lines and frustration with getting a reservation, why not impress mom this year with your culinary skills and create some fond Mother’s Day memories.
Baked Eggs aren’t just for Mothers’ Day brunch, but are excellent for easy weekend breakfasts. For added flavor and color, before baking, top the eggs with 1 tablespoon shredded cheese, salsa or chopped ham, or 1 teaspoon minced fresh herbs. Then simply bake as directed.
Help your little ones make this adorable breakfast in bed for mom on Mothers’ Day.
Dark Chocolate Dipped Orange Peel
Make these delicious treats for Mother’s Day or any day! Although time consuming, this recipe isn’t hard to make and is well worth the effort.
6 Large Oranges
2 Cups Sugar
1 1/2 Cups Melted Dark Chocolate
Wash oranges. Using an orange peeler or knife, score orange into quarters. Remove orange peel, keeping peel intact. Save oranges for another use. Slice peel diagonally into thin strips. Place sliced peels in large-size saucepan or Dutch oven. Fill pan 3/4 full with cold water. Bring to a boil, and boil for 1 minute. Drain orange peels. Return to pan, and repeat procedure 4 more times. Doing this removes the bitterness from the peel. Have baking sheets lined with paper towels.
Bring 2 cups sugar and 1 cup water to a boil. Stir until sugar dissolves. Add drained orange peel to syrup. Cook orange peel in syrup for 10 minutes. Stir constantly. The peel will absorb most of the syrup. Drain off any remaining syrup. Using tongs, transfer candied orange peel to prepared baking sheets. Arrange in single layers. Allow a bit of space between each piece. Dry at room temperature for 5 hours.
In small-size saucepan or in microwave melt dark chocolate. Dip each pieces in melted chocolate. Place on parchment paper lined baking sheet to fully harden. Store in an airtight container at room temperature for up to 1 month.
Makes about 6 cups.
© Victoria Hart Glavin
Pecan Pancakes are super easy to make and a nice spin on the run of the mill pancake. Make mom happy this morning with this addition to your Mother’s Day Brunch menu.
11/2 Cups Unbleached Flour
4 Tablespoons Sugar
1 Tablespoon Baking Powder
1 Teaspoon Ground Cinnamon
1/4 Teaspoon Kosher Salt
1 Cup Whole Milk
3 Beaten Eggs
1 Cup Chopped Pecans
6 Tablespoons Melted Butter
3 Tablespoons Melted Butter
In a large size bowl whisk together the flour, sugar, baking powder and cinnamon. In a separate large size bowl whisk together the milk, eggs and 6 tablespoons melted butter. Pour the milk mixture into the flour mixture and whisk to combine. Add the chopped pecans and incorporate. Heat a griddle or a large frying pan over a medium heat. Get the griddle or frying pan hot and brush on melted butter to coat. Working in batches pour generous 1/4 cup of the batter onto the hot griddle. Cook for 1 to 2 minutes until bubbly. You will want the pancakes to be golden brown on the bottom. Turn the pancakes over and cook for about 2 minutes on the other side. Remove and transfer to a warm platter. Cover loosely with foil. Make sure not to stack the pancakes or they will steam and get flabby. Repeat until all of the batter has been used. Arrange three overlapping pancakes on each of the plates. Add butter to the pancakes and drizzle with maple syrup. Serve. Makes about 12 pancakes & serves 4