Mother’s Day Go To Recipes

Whether your making breakfast in bed, brunch, or a fabulous dessert, here are some go to recipes to make your Mother’s Day the best!

If you’re aiming for breakfast in bed (because what mom doesn’t want to catch a little more shut eye), then it’s a good idea to have a bed tray to serve it on! This one is beautiful, inexpensive, and sure to help keep the syrup off the comforter.

I’d also vote for a side of something special like a fresh bouquet of flowers from Blooms by the Box, or a sweet box of chocolates to round out her meal. Now on to the main event: Breakfast! There really are only two options for a classic breakfast in bed: pancakes or waffles. So here are my go to recipes for brunch. Try one of these to make this Mother’s Day extra special. 

Breakfast in Bed

Orange Ricotta Pancakes

Ingredients:

• 1 1/2 c. flour
• 3 Tbsp. sugar
• 1 1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/4 tsp. salt
• 1 large egg
• 1 c. part-skim ricotta cheese
• 3/4 c. milk
• 1/2 tsp. grated orange zest
• 1/2 c. orange juice
• 1/4 c. butter, melted
• 1/2 tsp. vanilla extract
• Maple syrup for serving

Process: In a bowl go ahead and whisk the flour, sugar, baking powder, salt, and baking soda together. In a separate bowl, whisk the egg, cheese, milk, zest, juice, butter, and vanilla together until smooth and well mixed. Add it to the dry ingredients and stir until it’s just moistened. Heat your griddle up to medium, and grease it lightly. Pour about 1/4 c. of batter onto the griddle and cook until the bubbles on the top start to pop and the bottom is a beautiful golden brown. Then flip those babies and cook until the second side is also golden brown. Serve with syrup or whatever toppings your mom loves and a side of some fresh fruit.

Golden Buttermilk Waffles

Ingredients:

• 1 3/4 c. flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 2 eggs
• 2 c. buttermilk
• 1/3 c. canola oil

Process: In a large bowl mix all of your dry ingredients together. In a separate bowl, mix the eggs, buttermilk, and oil until well combined. Mix the wet ingredients into the dry until it’s just combined. Bake in your waffle iron (don’t have one? Get this one!) until golden brown. Serve with syrup and fresh fruit.

Brunch

If breakfast in bed isn’t on the docket for this year, and you’re having a family brunch instead, then try mixing things up a bit and having parfaits instead of a carb heavy main dish! The great part is that you can modify to fit whatever fruit looks the best at the store, and it allows for people to customize the dish to their specific tastes. Here are some go to recipes for a Mother’s Day Brunch.

Practically Perfect Parfaits

Ingredients

• 4 c. vanilla yogurt or Greek yogurt
• 2 c. quartered and hulled strawberries
• 2 c. fresh blueberries
• 1/2 c. granola (go organic, go simple, go flavored!)

Process: This is so easy I almost feel dumb listing the process. You can either make this before the brunch by layering your ingredients, or you can set out your ingredients and allow guests to layer the dish themselves! You can also totally substitute the blueberries and strawberries for whatever is fresh and looking ripe.

Quiche Lorraine

Ingredients:

• 1 refrigerated pie crust
• 1 lb. bacon, cut into 1/2 pieces
• 1/4 c c. chopped green onions
• 8 oz. grated Swiss cheese
• 6 large beaten eggs
• 1 c. heavy cream
• 1/2 tsp. salt
• dash of pepper
• 1/8 tsp. nutmeg

Process: Start by heating your oven up to 425F. Either fit your pie crust into a pie tin, or use one that’s already in a tin. Prick the bottom and sides with a fork before tossing in the oven for 6-8 minutes.Take the pie crust out of the oven and reduce the temp to 350F. In a large skillet, cook your bacon over medium heat until it’s nice and crispy. This will take about 8 minutes or so. Drain and pat dry before sprinkling the bacon over the bottom of the cooled pie crust. Follow with a generous sprinkle of green onions and half of the Swiss cheese. In a separate bowl, whisk together the eggs, cream, salt, pepper, and nutmeg. Carefully pour over your crust and top with the remaining cheese. Bake at 350F for about 35 minutes or until set and golden brown. Allow to cool for 20 minutes before serving.

Sweet Desserts

When I think of great desserts for Mother’s Day, I think something light and full of sunshine. Both of these are great go to recipes for a fabulous dessert for any mom.

Strawberry Trifle

Ingredients:

• 1 box white cake mix
• 3 pints strawberries
• 1 package cheesecake flavored pudding
• 1 c. cool whip or whipped cream

Process: Bake your cake according to the package directions. I like to add an additional egg and replace the oil with butter for a richer cake. Allow to cool before cutting into small squares. Make your pudding according to directions and allow to cool thoroughly before mixing in the cool whip. Hull and quarter your strawberries. If you’d like, put a spritz of lemon juice and a tablespoon of sugar over them and allow them to marinate. Using small cups (likes these) go ahead and layer pudding, strawberry, cake until you reach the top of the jar.  These are the perfect addition to Mother’s Day. Serve and enjoy!

Pavlovas with Strawberries and Cream

Ingredients:

• 2 tsp. cornstarch
• 1 c. superfine sugar
• 4 large egg whites
• 1 tsp. white vinegar
• 1 tsp. vanilla extract
• 2 Tbsp. strawberry jam
• 1 Tbsp. water
• 8 oz. quartered strawberries
• 3/4 c. cold heavy cream

Process: Get your oven up to 240F and line a baking sheet with parchment paper. In a bowl, mix together the cornstarch and 2 tablespoons of sugar. In a separate bowl, whisk your egg whites on medium-high speed until soft foamy peaks form. This should take about 1-2 minutes. Gradually add the remaining sugar, about a tablespoon at a time, while you’re whisking until it’s incorporated. Slowly add the cornstarch mixture and mix until the egg whites are stiff and glossy. This takes about 5-6 minutes. Add in the vinegar and vanilla and continue to beat for 1 more minute. Either spoon the meringue into 6 mounds with a dip in the middle, or pipe into nests. Bake for 50 minutes before turning off the oven. Use a wooden spoon to prop open the door and allow the pavlovas to cool for at least an hour (but preferably overnight. When you’re ready to serve them, whisk the jam and water together before tossing the strawberries in and mixing well. Beat the cream until soft peaks form and sprinkle in a little sugar to taste. Spoon the cream into the pavlovas and top with the strawberries. Ta da!

I hope you all have a lovely Mother’s Day!