Mothers hold their children’s hands for a short while, but their hearts forever.
All mothers are working mothers.
On May 8, 1914, the U.S. Congress passed a law designating the second Sunday in May as Mother’s Day and requesting a proclamation. The next day, President Woodrow Wilson issued a proclamation declaring the first national Mother’s Day as a day for American citizens to show the flag in honor of those mothers whose sons had died in war. In 1934, U.S. President Franklin D. Roosevelt approved a stamp commemorating the holiday.
In May 2008 the U.S. House of Representatives voted twice on a resolution commemorating Mother’s Day, the first one being unanimous (with 21 members not voting). The Grafton church, where the first celebration was held, is now the International Mother’s Day Shrine and is a National Historic Landmark.
Ideas for making Mother’s Day 2014 memorable for you and mom
Brunch Recipes for Mother’s Day 2014
3 cups all-purpose flour
1/2 cup white sugar
5 teaspoons baking powder
1/2 teaspoon salt
3/4 cup butter
1 egg, beaten
1 cup milk
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
In a large bowl, combine flour, sugar, baking powder, and salt. Cut in butter. Mix the egg and milk in a small bowl, and stir into flour mixture until moistened.
Turn dough out onto a lightly floured surface, and knead briefly. Roll dough out into a 1/2 inch thick round. Cut into 8 wedges, and place on the prepared baking sheet.
Bake 15 minutes in the preheated oven, or until golden brown.
Lemony Scones with Dried Fruit
2 cups all-purpose flour
2 teaspoons baking powder
1/2teaspoon baking soda
1 8 ounce carton dairy sour cream
1/4cup granulated sugar
1 1/2teaspoons finely shredded lemon peel
2/3cup snipped dried apricots
2/3cup snipped pitted dried plums (prunes)
1/2cup powdered sugar
2 teaspoons lemon juice
1/4cup chopped toasted walnuts (optional)
Preheat oven to 375 degrees F. Lightly grease a large baking sheet; set aside. In bowl stir together flour, baking powder, soda, and 1/4 teaspoon salt. Cut in butter to resemble coarse crumbs; set aside. In bowl stir together sour cream, egg, granulated sugar, and 1 teaspoon of the peel; add to flour mixture. Combine just until moistened. Stir in apricots and dried plums. Drop dough onto baking sheet. Bake 18 to 20 minutes or until golden and toothpick inserted in center comes out clean. Cool slightly on rack.
For glaze, stir together powdered sugar and 1/2 teaspoon lemon peel. Stir in enough lemon juice to make drizzling consistency; drizzle over scones. If desired, sprinkle with walnuts. Makes 16 to 18 scones.
Strawberry Cream Cheese French Toast Casserole
12 slices home-style white bread, cut into 1-inch cubes, divided
2 (8 ounce) packages cold cream cheese, cut into 1-inch cubes
1 1/2 cups sliced fresh strawberries
2 cups half-and-half
12 large eggs
1/3 cup pure maple syrup
1 cup white sugar
1 cup water
2 tablespoons cornstarch
1 cup sliced fresh strawberries
1 tablespoon butter
Generously grease a 9×13-inch baking dish.
Arrange half the bread cubes in the prepared baking dish. Evenly distribute cream cheese cubes over the bread cube layer; sprinkle 1 1/2 cups sliced strawberries atop cream cheese layer. Layer the remaining bread cubes over strawberry layer.
Pour half-and-half into a blender; pulse for a few seconds. Blend eggs into half-and-half until fully incorporated. Add maple syrup and blend until smooth. Pour mixture evenly over bread mixture. Cover the baking dish with aluminum foil and refrigerate 8 hours or overnight.
Remove baking dish from refrigerator 45 minutes before baking.
Preheat oven to 350 degrees F (175 degrees C).
Bake the covered casserole in the preheated oven for 30 minutes. Remove aluminum foil and continue baking until French toast is puffed and golden brown, about 30 more minutes.
Stir sugar, water, and cornstarch together in a small saucepan. Cook, stirring occasionally, over medium heat until mixture has thickened, about 5 minutes. Mix 1 cup sliced strawberries into the sugar mixture; cook and stir until strawberries are softened, about 10 minutes. Add butter and stir sauce until butter is melted.
Strawberry Cheesecake French Toast
1 cup mashed fresh strawberries
1/2 cup white sugar
2 tablespoons cornstarch
1 cup water
1 cup milk
1 (8 ounce) package cream cheese, softened
1 teaspoon vanilla extract
3/4 cup white sugar
8 slices bread, cut in half diagonally
1 teaspoon butter
8 sliced fresh strawberries
1 tablespoon confectioners’ sugar for dusting
1 cup whipped cream
Preheat an oven to 100 degrees F ( 40 degrees C).
Heat mashed strawberries and 1/2 cup white sugar in a saucepan over medium heat.
Mix cornstarch and water together in a bowl, then stir into the strawberries.
Cook and stir until thickened, about 5 minutes. Reduce heat to low and simmer while preparing remaining ingredients, stirring occasionally.
Whisk together the milk and eggs in a bowl; set aside.
Mash cream cheese, vanilla extract, and 3/4 cup white sugar in a bowl until smooth.
Spread the cream cheese mixture over a triangle-shaped piece of bread, and top with another piece. Repeat with remaining bread and cream cheese mixture to make 8 triangle-shaped sandwiches.
Heat butter in a large skillet over medium heat.
Dip the sandwiches into the egg mixture, 2 or 3 at a time, and place in the skillet.
Cook until golden brown on both sides, about 3 minutes per side.
Transfer pan-fried sandwiches to a baking sheet and place in the preheated oven to keep warm while cooking remaining sandwiches.
To serve, top French toast with warm strawberry glaze and sliced fresh strawberries and sprinkle with confectioners’ sugar. Serve with a dollop of whipped cream.
Banana, Peach, and Flax Swirly Smoothies
1 cup frozen unsweetened peaches
1 cup sliced mango
1/4cup apricot or peach nectar
1 6 ounce carton plain or vanilla yogurt
1 ripe banana, peeled, cut up, and frozen
1 tablespoon ground flax seeds or flax seed meal
2 teaspoons honey
In a blender combine peaches, mango, and nectar. Cover and blend until smooth. Divide mixture among three glasses. In the same blender combine yogurt, banana, milk, flax seeds, and honey. Cover and blend until smooth. Pour over mixture in glasses. Swirl with a spoon.
1 recipe Mock Hollandaise Sauce
2 English muffins, split
4 slices Canadian-style bacon
Lightly grease a large skillet. Half-fill the skillet with water. Bring water to boiling; reduce heat to simmering (bubbles should begin to break the surface of the water). Break one of the eggs into a measuring cup. Carefully slide egg into simmering water, holding the lip of the cup as close to the water as possible. Repeat with remaining eggs, allowing each egg an equal amount of space.
Simmer eggs, uncovered, for 3 to 5 minutes or until the whites are completely set and yolks begin to thicken but are not hard. Remove eggs with a slotted spoon and place them in a large pan of warm water to keep them warm. Prepare Mock Hollandaise Sauce.
Place muffin halves, cut sides up, on a baking sheet. Broil 3 to 4 inches from the heat about 2 minutes or until toasted. Top each muffin half with a slice of Canadian-style bacon; broil about 1 minute more or until meat is heated.
To serve, top each bacon-topped muffin half with an egg; spoon Mock Hollandaise Sauce over eggs. If desired, sprinkle with paprika.
Mock Hollandaise Sauce
1/3 cup of dairy sour cream
1/3 cup of mayonnaise or salad dressing
2 teaspoons of lemon juice
1 teaspoon of yellow mustard
In a small saucepan combine sour cream, mayonnaise, lemon juice, and yellow mustard. Cook and stir over medium-low heat until warmed. If desired, thin with a little milk.
Varation on the Traditional Egg Benedict
Prepare as above, except spread 1 tablespoon softened tub-style cream cheese with herbs on each toasted English muffin half and substitute 4 ounces thinly sliced smoked salmon (lox-style) for the Canadian-style bacon. If desired, stir 1 tablespoon drained capers and 1/2 teaspoon dried dillweed into the Mock Hollandaise Sauce. Do not use the paprika.
Prepare as above, except before cooking eggs, cook four 3-1/2- to 4-inch diameter stemmed portobello mushroom caps in 1 tablespoon hot olive oil in a large skillet over medium-high heat until mushrooms are tender, about 6 minutes, turning once. Remove from pan and blot mushrooms with a paper towel. Slice mushrooms. Sprinkle lightly with salt and pepper and cover with foil to keep warm. Continue as directed, using the mushroom caps instead of the Canadian-style bacon. Sprinkle each with finely chopped seeded tomato instead of the paprika.
Prepare as above, except substitute 4 slices marble rye or rye bread for the English muffins. Substitute thinly sliced corned beef or cooked ham for the Canadian bacon. Divide 1/2 cup rinsed and drained canned sauerkraut evenly atop the corned beef. Stir 1/2 cup shredded Swiss cheese into the Mock Hollandaise sauce.
Lemon Breakfast Parfaits
3/4cup fat-free milk
1/2cup lemon low-fat yogurt
1/2cup reduced-calorie dairy sour cream
1 tablespoon honey
1/4teaspoon finely shredded lemon peel
3 cups assorted fruit, such as sliced strawberries, kiwifruit, nectarine, or star fruit; and/or blueberries or raspberries
Chopped crystallized ginger (optional)
Fresh mint (optional)
In a medium saucepan bring the milk and salt to boiling; stir in the couscous. Simmer, covered, for 1 minute. Remove from heat; let stand for 5 minutes. Stir with a fork until fluffy. Cool.
In a small bowl combine the yogurt, sour cream, honey, and lemon peel; stir into the couscous. In another bowl combine desired fruit.
To serve, divide half of the fruit mixture among 6 parfait glasses. Spoon couscous mixture over fruit; top with remaining fruit. If desired, garnish with chopped crystallized ginger and mint. Makes 6 servings.
DIY gift ideas for Mother’s Day 2014
Pretty Boxes are a gift to put her gift into
Boxes this nice won’t be hidden in any closet or desk drawer. Take two coordinating papers and wrap the boxes and lids. Find a favorite photo and put it in a small metal frame from a scrapbooking store. Glue the frame on the side of the box and put in Mom’s present. After the big day, she can use the boxes to store photos or mementos.
Mother’s Day Gift Jar
Make Mom feel extra special on Mother’s Day with this “I Love You” jar. Cut 1-inch-wide strips of colorful or patterned paper and write a reason you love her on each strip. Bend the ends of the strip together to make little rings with the message on the inside. Fasten the ends together with stickers, and place them in a glass jar. Make a label for the front of the jar.
Mom won’t lose her place in her favorite book with this easy-to-make bookmark. Head to a hardware or home improvement store, and get a sample paint chip in Mom’s favorite color. Add a design to the paint chip with a fine-point permanent marker and a crafts-store stencil to give the placeholder a pretty look. Punch a hole through the top run a ribbon through the hole tie it off leaving a 2-3 inches to hang over the edge of the book.
Glass Container Photo Display
Put basic glass containers to work and show Mom how much you care this Mother’s Day. Print your favorite family photos on regular printer paper, cut them to size, and place them in a variety of clear glass vases and containers.
Sources: BHG, allrecipes, Midwest Living