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Thank You - Mothers Day Recipes -- Cooking and baking meals and food ideas

Lazy Day Cobbler

This recipe uses cherries, but I've used blackberries with good results. This is about the simplest cobbler recipe that you will find.
Cooking time: 35 minutes


½cup butter or margarine
1 cup sugar
1 cup flour
1½ teaspoons baking powder
¼ teaspoon salt
¾ cup milk
1 can pitted unsweetened cherries
½ cup sugar
6-8 servings


  1. Preheat oven to 350 degrees.
  2. Place butter in a 9" x 9" dish.
  3. Place dish in oven to melt.
  4. Beat together till smooth, 1 C sugar, flour, baking powder, salt and milk.
  5. Pour over melted butter, but do not stir!
  6. Empty can of undrained cherries over batter.
  7. Sprinkle 1/2 C sugar over cherries.
  8. Bake for 30 minutes.
  9. Batter will rise to the top.

Recipe from Recipezaar (

Linzer Heart Torte

1¾ Cups finely chopped, toasted hazelnuts, divided
2 Cups flour
1 Tablespoons baking powder
1 tsp. nutmeg
½ tsp. salt
¾ C butter
1½ C sugar
3 large eggs, separated
2 tsp. vanilla extract
2 tsp. almond extract
1¼ C milk
2 C raspberry preserves
1 recipe Cream Cheese White Chocolate Icing:
3 packages (8 oz. each) cream cheese, at room temperature
6 oz. good quality white chocolate (Lindt is my favorite)
¼ C butter, at room temperature
2½ C confectioners sugar
2½ tsp. vanilla extract

Makes about 3½ Cups

Stir white chocolate in the top of a double boiler set over simmering water until just melted. Cool to lukewarm. Using an electric mixer, beat cream cheese and butter until light and fluffy. Beat in cooled, melted white chocolate and vanilla, gradually beat in sugar and continue beating until smooth. Frosting should be light and spreadable. It is helpful to chill a bit before piping.

Makes 2 cakes, 8" - 9"

Preheat oven to 350 F and grease and flour cake pans. Finely chop toasted hazelnuts in a food processor and combine 1 cup chopped nuts with dry ingredients. Set aside. Reserve remaining nuts for decorating the side of the cake.

Beat egg whites until stiff peaks form, set aside. Beat butter and sugar with an electric mixer until well mixed. Beat in egg yolks and extracts. Alternate adding milk, with dry ingredients, beating until just combined. Fold in 1/3 egg whites to lighten batter, then fold in remaining egg white. Divide between the two prepared cake pans and bake for about 30-35 minutes or until tops are golden brown and a cake tester comes out clean. Cool pans on rack for 10 minutes, then turn out on wire rack to cool completely.

Frost and decorate with preserves and Cream Cheese/White Chocolate Icing as follows: Split each cake in half, lengthwise, making two layers out of each one. A long serrated knife makes quick work of this, or you can even use a piece of dental floss as a saw to split the cake in half. Follow link for icing recipe.

Place first layer, cut side down, on the cake plate and cover with a layer of icing. Top this with a layer of raspberry preserves and top that with the second cake layer. Frost tops and sides of cake. Press remaining nuts onto sides of cakes with fingers. Leaving a 1/4" border on all edges, top cake with a payer of raspberry preserves. Put remaining icing into a pastry bag and pipe a decorative icing around top edge of cake. The two photos show two decorating options. In the smaller photo, I used a small plain round tip and simply piped a row of dots around the edge of the cake. In the second photo I piped a shell border, then used a very small round tip to pipe a freeform lace pattern in the red heart. I love the final effect!

Recipe from Fabulous Foods (

Day Before Breakfast

This is my mother-in-law's tried and true recipe. It definitely is not healthy, but is so good. Hey, once a year isn't going to hurt! The time to make includes overnight refrigeration.


1 lb sausage
8 slices bread
1 teaspoon prepared mustard
2 cups grated sharp cheddar cheese
5 eggs
1¼ cups milk
1/8 teaspoon black pepper
¾ cup half-and-half
1 teaspoon worcestershire sauce
½ teaspoon salt
Cayenne pepper


  1. Cook, drain, and crumble the sausage.
  2. Trim crusts from bread and place 4 slices on bottom of 9 X 13 baking dish. You may need to cut the bread so all slices fit in the bottom of the dish.
  3. Mix cooked sausage with mustard and spread over the bread in the baking dish.
  4. Sprinkle 1 cup of the cheese over the sausage.
  5. Put the remaining 4 slices of bread over the cheese.
  6. Sprinkle remaining 1 cup of cheese over the bread.
  7. In a separate bowl, mix the eggs, milk, half-and-half, black pepper, Worcestershire sauce, salt, and cayenne pepper. Beat lightly.
  8. Pour egg mixture over the assembled casserole.
  9. Cover the baking dish with foil and refrigerate overnight.
  10. The next morning, remove the foil and bake the casserole at 350 degrees for about 45 minutes or until fluffy and brown.

Vegan Blintzes

Thin whole grain pancakes filled with either a honey and raisin sweetened, cheese-like filing or your favourite fruit filling. A Jewish classic made healthy. The recipe is involved, but fun to do with the kids. I let my kids help me measure, push the buttons on the food processor and fold the blintzes. (for Mothers Day perhaps Dad could get the children involved!)

I usually do not use salt in my recipes. However, the tofu has to have a bit of salt to acquire that cheese-like flavour.

For the fruit filling, the amount of lemon or honey depends upon which fruit you use. For example, if you are making a peach, blueberry or cherry filling, do not add any honey or lemon. If you are making raspberry or apricot filling, you will need to add some honey but no lemon. For apple filling, you may need to add some lemon and/or honey depending on the type of apples.

Please do not confuse super firm tofu with silken, firm or any other type of tofu. Super firm is much firmer than any other tofu.

Agave syrup is made from the sap of a succulent called agave. Try to buy it because it is really the best sweetener for this recipe. Additionally, it is made up of complex carbohydrates which eliminate "sugar rushes." If you cannot get it, use 4 1/2 T pure maple syrup, with no additives or sugar. Agave syrup is available from Sun Organic


Blintz pancake
5 c whole wheat pastry flour or spelt flour
1½ c rice dream

Cheese-like filling
⅓c + ½ T rice dream
32 oz. super firm tofu
2 T + 2 t agave syrup or honey
rounded ¼ t sea salt
2 c raisins

Fruit filling
30 oz. frozen or or 6 c fresh fruit (include all juice for both fresh and frozen.)
3 T whole wheat pastry or spelt flour
¼ t almond extract (only for peach or apricot filling)
a couple dashes of cinnamon (only for apple filling)
2 T lemon juice (optional)
honey to taste (optional)


Prepare the filling first
If making cheese-like filling, whirl all of the ingredients, except the raisins, in a food processor until they have the consistency of ricotta cheese. Stir in raisins and refrigerate until ready to use.

If making fruit filling, place fruit and juice in a saucepan and cook over medium heat for 5 minutes. Add remainder of the ingredients and stir until smooth. Cook another 5 minutes, until thickened, over low heat, stirring frequently. Remove from heat and let cool completely before filling blitzes.

Prepare the pancake batter
Mix flour with rice dream and form into a dough. Knead until very smooth. Let rest at room temperature for 15 - 30 minutes.

Knead a few more times. The dough should be very pliable and not sticky at all. Now you are ready to assemble the blintzes.

Assemble and bake the blintzes
Preheat the oven to 325 F convection or regular. Have ready a couple of nonstick cookie sheets.

Take a 2" ball of dough and roll it out on a clean work surface until it is a paper thin circle. I find that there is no need to flour the work surface. If sticking is a problem, lightly flour. Lift up the circle of dough to make sure that it has not stuck.

Place a few tablespoons of filling on top portion of blintz. Spoon a few tablespoons of filling about 1-1/2" from the top of pancake. Fold over the top to cover filling and then fold each side. Finally, lift up and place the bottom flap over the top other folds to seal. Place this side down on the cookie sheet. By now the next pancake will be ready to fill. When all of the blintzes are filled and rolled, spray or lightly brush on canola or safflower oil. Bake for about 15 - 20 minutes until the blintzes are crispy.

Recipe from Aura's Kitchen (

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