Mother's Day Recipes

These are a few simple recipes that people might want to consider for cooking for their mother's for this special day.

Apple Blintz Pancakes

Ingredients:

1 cup: Pancake mix
1: Egg
1/4 cup: Cottage Cheese
1 cup: Whole Milk
1 Tablespoon: Vegetable Oil
¾ Cup: Sour Cream
1 Cup: Applesauce
2 Teaspoons: Ground Cinnamon

Recipe:

• Place the pancake mix in a large bowl
• In another bowl, whisk together the egg, cottage cheese, milk, oil, and ¼ cup of the sour cream
• Stir the wet ingredients into the pancake mix and whisk just to combine
• Let the batter rest according to the pancake-mix label directions (or for 5 minutes if you make your own mix)
• Place a nonstick griddle or skillet coated with oil, butter, or cooking spray over medium-high heat
• Spoon or pour about 1/3 cup of batter for each pancake onto the griddle
• Turn when bubbles rise to the surface and the edges look cooked
• Repeat with the remaining batter
• Before serving, spoon 1 tablespoon of the applesauce onto one half of each pancake; fold in half and top with some of the remaining sour cream

Blackberry Grunt

Ingredients:

2 Cups: All Purpose Flour
2 Teaspoons: Baking Powder
1 Teaspoon: Kosher salt
¼ Teaspoon: Baking soda
2 Ounces: Unsalted butter- cut into small pieces and chilled
1 Cup: Buttermilk
4 Cups: Fresh blackberries
1 Cup: Water
½ Teaspoon: Ground Ginger

Recipe:

• Preheat oven to 400 degrees
• Place a piece of foil on the bottom rack of the oven to catch any dripping.
• Place the flour, baking powder, salt and baking soda into the bowl of a food processor and process for 3 to 4 pulses.
• Pour the mixture into a large mixing bowl and, using your hands, work the butter into the flour mixture until about half of the fat disappears and the rest is left in pea-size pieces.
• Make a well in the center of the mixture and add the buttermilk and stir with a rubber spatula or wooden spoon just until it comes together.
• Turn the mixture out onto a piece of parchment or waxed paper that has been lightly dusted with flour, shape into a ball and wrap and store in the refrigerator while you prepare the filling.
• Combine the blackberries, sugar, water and ginger in a large mixing bowl.
• Pour the mixture into a 10-inch cast iron skillet and place over medium heat.
• Bring this to a simmer decrease the heat to medium low and continue to cook, stirring occasionally, for 15 minutes, or until the liquid is thick enough to coat the back of a spoon.
• Retrieve the dough from the refrigerator and gently drop it on the fruit mixture using a 1-ounce disher or large spoon, evenly distributing it over the top.
• Bake in the oven for 15 to 20 minutes, or until the top are just starting to brown. Remove from the oven and allow the grunt to cool for 15 to 30 minutes before serving.

Dried Cranberry Scones with Glaze

Ingredients:

3 Cups: All-Purpose Flour
1 ½ Teaspoon: Baking Powder
½ Teaspoon: Salt
¼ Cup: Sugar
1 ¼ Cups: Plain nonfat Yogurt
3 Tablespoons: Butter- Melted
3 Tablespoons: Margarine- Melted with Butter
1: Egg
1 Cup: Sweetened Cranberries
½ Cup: Confectioners Sugar
1 Teaspoon: Lemon Zest
1 Tablespoon: Lemon Juice

Recipe:

• Pre-Heat oven to 400 Degrees
• Line 2 Baking sheets with Parchment Paper
• Stir Flour, Baking Powder, Salt & Sugar in a bowl
• Mix Yogurt, Butter, Margarine & Egg in another bowl
• Make well in the center of the flour mix- pour in yogurt mix
• Stir with fork until moistened and add cranberries
• Flour hands and gently kneed dough in the bowl
• Place dough on floured surface and roll out until about 1 inch thick and about 9 inches square
• Cut 9 squares with a knife- cut each square into 2 triangles
• Place the 18 triangles on to a baking sheet and bake for 15 minutes
• Set on a wire rack over wax paper
• Stir in Confectioners Sugar, Zest and Juice in a bowl
• When scones are cool- pour glaze over