Holiday 10 April 2019

Wonderful Ways to Celebrate Mom

(Family Features) Mothers are incredible people. This year, make sure you properly thank her for all she has done for you by celebrating her with a day she'll cherish forever.

Here are a few ideas to make this Mother's Day her most memorable yet:

  • Plant a Garden Together
    Before you shell out big bucks on chocolates and jewelry, consider a greener gift that mom can treasure from her window. Visit your local garden center or nursery and pick some vibrant beauties you know she'll swoon over. Supply the gloves, mom's favorite cocktails and snacks and make an event out of gardening with your favorite lady.
     
  • Create Your Own Card
    No matter how old you are, nothing says it better than construction paper, glitter and a little creativity. If she's a grandmother, involve the kids and make it a family craft project. Take a trip to your local hobby store to make sure you have all the goods for this tried-and-true ticket to mom's heart.
     
  • Plan a Beautiful Brunch
    Create a colorful, bountiful brunch for mom. Make a checklist of all the necessary ingredients, ensuring you serve all of her favorites! For a fresh twist on brunch, incorporate the sweet summertime goodness of watermelon and other fresh fruit. Impress her with Breakfast Six Layer Trifle, or make her smile with Watermelon Pancake Sandwiches. Design a homemade menu card, and throw in an arrangement of her favorite blooms for a finishing touch.

For additional recipes and brunch ideas, visit www.watermelon.org.

Watermelon's Many Benefits

Just like mom, watermelon is a sweet and wonderful thing. Mom always told you to finish your fruits and vegetables, but did you know that watermelon boasts immunity benefits? Here are some of the perks for eating this juicy treat:

Vitamin A - This vitamin is known to promote eye health, while boosting immunity through the enhancement of white blood cells.
Vitamin B6 - Boosts the immune system by maintaining normal nerve function and forming red blood cells.
Vitamin C - Protects immune system against infections, viruses and harmful free radicals that accelerate aging and other conditions.
Potassium - A two-cup serving of watermelon also contains potassium, an essential mineral that maintains water balance in every cell.

Mother's Day brunch wouldn't be complete without a fabulous serving of fresh fruit. These recipes include the summertime goodness of watermelon for a sweet addition sure to make mom smile.

Breakfast Six Layer Trifle

Serves: 8 to 12

  • 3 cups organic fat free vanilla yogurt
  • 2 cups low fat natural granola
  • 4 cups watermelon, minced
  • 3 cups organic fat free peach yogurt
  • 2 cups organic crisp rice cereal
  • 2 cups shredded coconut
  1. Spread the vanilla yogurt over bottom of deep glass casserole or trifle dish. Layer remaining ingredients in order listed above in even layers over vanilla yogurt.

Chunky Watermelon Lemonade

Serves: 2 to 3

  • 2 cups water
  • 1/3 cup raw sugar (or to taste)
  • 2 cups seedless watermelon puree
  • 1 fresh lemon, sliced thinly
  • 1/4 cup lemon juice
  • 1 teaspoon vanilla extract
  • 2 cups chopped seedless watermelon flesh
  1. In half-gallon pitcher with lid, mix 1 cup of water with sugar until completely dissolved. Stir in rest of water, watermelon puree, sliced lemon, lemon juice and vanilla extract. Stir to mix well and chill thoroughly. Stir in 2 cups of chopped watermelon before serving.

Watermelon Pancake Sandwiches

Serves: 4

  • 2 tablespoons maple syrup
  • 8 silver dollar size (3 to 4-inch) natural blueberry pancakes homemade or prepared, warm
  • 4 slices seedless watermelon, same size as pancakes
  1. Spread syrup over one side of each pancake. Place slice of watermelon on the syrup brushed side of 4 of the pancakes. Top the watermelon with other 4 pancakes, syrup side down. Serve immediately.

Watermelon Waldorf Salad

Serves: 4 to 6

  • 2 cups cubed watermelon (1/2-inch cubes)
  • 1/2 cup celery, sliced
  • 1/2 cup seedless red grape halves
  • Dash of salt
  • 1/4 cup Greek yogurt
  • 2 tablespoons sliced almonds, toasted
  1. Stir together watermelon, celery, and grapes in bowl. Just before serving, stir salt into yogurt for dressing. (Add water to thin, if necessary.) Pour dressing over fruit; stir until coated. Sprinkle with almonds.

Source: National Watermelon Promotion Board

Breakfast & Brunch 29 March 2019

Mother’s Day Kitchen Traditions

(Family Features) There's no better place than the kitchen to honor your special bond with a woman who has taught you all you know about cooking and baking. Whether she's your mom, or a woman who has been like a mom in your life, Mother's Day is the perfect time to create kitchen traditions you can cherish together year after year.

A decadent recipe you can prepare together and enjoy warm out of the oven is an ideal choice. As you wait for the dough to rise in these homemade cinnamon rolls, you'll have plenty of time to catch up and reminisce over shared memories of your childhood and beyond.

Remember, the best results in baking come from top quality ingredients. The secret to the melt-in-your-mouth flavor of these rolls is the vanilla. Wilton Pure Vanilla Extract, made with the world's finest vanilla from Madagascar, lends unmatched flavor and aroma to enhance cakes, puddings, pie fillings, custards, salad dressings and more.

For more tradition-worthy recipes to share with mom, visit www.wilton.com.

Cinnamon Rolls with Caramel Glaze

Servings: 1 dozen rolls

Rolls:

  • 1 1/3 cups warm milk (105°F)
  • 2 packages (1/4-ounce each) active dry yeast
  • 1/4 cup granulated sugar, divided
  • 1/2 cup (1 stick) butter, softened
  • 2 egg yolks
  • 1 teaspoon Wilton Pure Vanilla Extract
  • 3/4 teaspoon salt
  • 4 cups bread flour, plus more for dusting

Filling:

  • 1/2 cup (1 stick) butter, softened
  • 1/3 cup granulated sugar
  • 2 tablespoons bread flour
  • 2 tablespoons ground cinnamon

Glaze:

  • 1/4 cup (1/2 stick) butter
  • 1/2 cup lightly-packed light brown sugar
  • 1/2 cup heavy whipping cream
  • 1 teaspoon Wilton Pure Vanilla Extract
  • 1/4 teaspoon salt
  • 1 cup confectioners' sugar (about 1/4 pound)
  1. For rolls, stir together warm milk, yeast and 1 tablespoon sugar in large bowl. Let stand 5-10 minutes or until foamy. Add butter, remaining 3 tablespoons sugar, egg yolks, vanilla and salt. Mix with electric mixer using dough hook on medium speed until combined. Gradually add flour, 1 cup at a time, and mix on medium speed until smooth, elastic dough forms, about 5 minutes.
  2. Spray large bowl with vegetable pan spray. Form dough into ball, place into bowl and cover with plastic wrap. Let stand in warm place for 45 minutes or until doubled in size.
  3. For filling, stir together butter, sugar, flour and cinnamon in medium bowl until well-combined.
  4. Prepare 13-by-9-inch pan with vegetable pan spray.
  5. Punch dough down and roll out to 18-by-14-inch rectangle on floured surface. Spread filling onto dough and roll up from long end, like a jelly roll. Pinch seam to seal, trim ends and cut into 12 equally-sized pieces.
  6. Place rolls into prepared pan; cover with plastic wrap and let rise 25-30 minutes or until doubled in size.
  7. Meanwhile, heat oven to 350°F. Remove plastic wrap from rolls and bake 25-29 minutes or until golden brown. Cool in pan on wire rack while preparing glaze.
  8. For glaze, melt butter in saucepan over medium heat. Add brown sugar and cream. Cook over medium-high heat until mixture reaches a simmer; cook for 1 minute, stirring constantly. Remove from heat and stir in vanilla and salt. Whisk in confectioners' sugar until smooth. Pour glaze over warm rolls. Serve warm.

Source: Wilton

Beverages 29 March 2019

Marvelous Mother's Day Brunch

(Family Features) Pamper mom on her special day with a wonderful brunch that all the kids can help make.

  • Spiced Granola Pancakes include applesauce as a healthy substitution for fat in this recipe.
  • Burrito Bites make a simple appetizer that is easy for kids to assemble. No cooking is required!
  • Using a store-bought angel food cake makes preparation of this luscious Angel Sherbet Cake simple. It's low in calories and fat and is as pretty as it is delicious.
  • Wheat Berry Tuna Salad is a tasty way to enjoy wheat berries. Wheat berries provide the nutritional benefits of the whole grain and are an excellent source of dietary fiber.
  • Round out the brunch with favorite salads, side dishes and some fresh fruit. Follow that with lots of love, hugs and kisses!

Please visit the Wheat Foods Council's Web site at www.wheatfoods.org to order this cookbook or to find additional recipes.

Angel Sherbet Cake

Prep time: 30 minutes
Freeze time: at least 1 hour or until hard
Yields: 10 servings

  • 1 pint raspberry sherbet
  • 1 pint lime sherbet
  • 1 Angel Food Cake loaf (store bought, approximately 7 x 3 inches)
  • Topping:
  • 2 cups heavy whipping cream or 12-ounce container frozen whipped topping, thawed
  • 3 teaspoons sugar
  • 1 teaspoon lemon juice
  1. Line two bread pans, approximately the same size as the angel food cake, with plastic wrap. Soften sherbet. Scoop lime sherbet into one pan and raspberry sherbet in the other. Spread sherbet with a metal spatula dipped in hot water. Sherbet should be approximately 1/2 inch deep. Refreeze sherbet in pans for at least 1 hour or until hard.
  2. Trim edges of angel food cake with a serrated knife to even them; cut cake into three lengthwise slices.
  3. Remove frozen lime and raspberry sherbet from freezer. Alternate layers, cake, sherbet, cake, sherbet and cake. Cut off any oversized sherbet or cake to ensure that cake and sherbet are even on all sides of the cake. Refreeze until solid; can be frozen up to 3 days if wrapped well in plastic wrap.
  4. Before serving, prepare cake topping by whipping the cream until very thick. Add sugar and lemon juice and whip mixture until soft peaks form. Spread whipped cream on cake. Refreeze cake until ready to serve.
  5. Remove cake from freezer and let soften 5 to 10 minutes. Slice with an electric knife. If desired, place cake slices on pools of strawberry or raspberry sauce and top with a lemon twist and mint leaves.

Wheat Berry Tuna Salad

Prep time: 15 minutes
Cook time: 60 to 90 minutes
Yields: 4 to 6 servings
Serving size: 1 1/2 cups

  • 1 cup wheat berries
  • 4 cups water
  • 1/2 teaspoon salt
  • 1 cup cherry tomatoes, diced
  • 1/2 cup celery, diced
  • 1/2 cup cucumber, diced
  • 2 cans Albacore tuna packed in water, drained
  • 2 eggs, hard boiled, chopped (optional)
  • 2 tablespoons flat leaf parsley, coarsely chopped
  • 1/2 cup Italian dressing
  • 1/8 teaspoon salt
  • 1/8 teaspoon fresh ground pepper
  1. Place wheat berries, water and salt in a sauce pan and simmer for 60 to 90 minutes until tender when you bite down on them.
  2. Drain well and allow to cool.
  3. In a large bowl, toss together with the remaining ingredients. Serve chilled.

Burrito Bites

Prep time: 10 minutes
Chill time: 30 minutes
Yields: 4 servings
Serving size: 1 tortilla roll-up

  • 4 (9-inch) whole wheat tortillas
  • 6 tablespoons smooth peanut butter or reduced-fat cream cheese
  • 1 cup fresh spinach or torn romaine leaves
  • 1 large stalk celery, cut into thin 3- to 4-inch sticks (12 sticks total)
  • 1/2 cup carrots, shredded or matchstick
  • 1/2 cup fat-free plain yogurt or low-fat ranch dressing (optional)
  1. Spread 1 1/2 tablespoons peanut butter or reduced-fat cream cheese on each tortilla, leaving 1 inch of clean space at the top edge of each tortilla. Layer spinach leaves on top of peanut butter. Place three celery sticks across the middle on top of the spinach; sprinkle with shredded carrot.
  2. Keeping the clean edge at the top, roll tortillas up tightly from the bottom, folding in the sides after the first roll. Wrap each burrito tightly in plastic wrap and refrigerate for at least 30 minutes. Remove plastic wrap. Cut each roll into 1/2-inch slices, inserting a toothpick into the burrito before each cut is made.
  3. Serve with yogurt or ranch dressing.

Spiced Granola Pancakes

Prep time: 10 minutes
Cook time: 15 minutes
Yields: 12 servings
Serving size: 1 pancake

  • 1 cup fat-free milk
  • 1/2 cup applesauce
  • 1 tablespoon fat-free vanilla yogurt
  • 2 eggs
  • 2 teaspoons grated orange peel
  • 1 cup all-purpose flour
  • 1 cup low-fat granola
  • 1/2 cup whole wheat flour
  • 2 tablespoons sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1 teaspoon salt
  1. In large bowl, combine milk, applesauce, yogurt, eggs and orange peel. In medium bowl, combine remaining ingredients. Stir the dry ingredients into the wet ingredients and mix just until dry ingredients are moistened. Do not over mix.
  2. Heat nonstick griddle to 350°F. For each pancake, pour 1/4 cup of pancake batter onto hot griddle. Cook each side until puffed and dry around edges. Turn and cook 1 to 2 minutes longer or just until golden brown.
Dessert 28 March 2019

Mother's Day Delights

(Family Features) The Mother's Day brunch is arranged, the cards and flowers are picked out - now it's time to make a show-stopping dessert that will truly make her day. And it's easier than you might think.

When looking for the perfect way to treat mom on Mother's Day, try a simple search on Bing.com. Bing makes it easy to find recipes by meals, convenience, or even ingredients to find just the right recipe - like cheesecake, pie or blackberry cobbler - to truly delight the special mom in your life.

Show your mom just how much she means to you by making her something special and giving her a Mother's Day she won't forget. Here are three delicious ideas.

Frozen Raspberry Layer Cake

From Country Living
Prep Time: 20 minutes (not counting freezing times)
Total Freezing Time: 4 hours+
Servings: 8 to 10

  • 2 10 3/4-ounce frozen pound cakes, crusts removed, sliced into 1/4-inch-thick slices
  • 3 cups vanilla ice cream, slightly softened
  • 4 cups raspberry sorbet, slightly softened
  • 1 pint fresh raspberries, rinsed and picked over
  • 3 tablespoons Chambord, or other raspberry-flavored liqueur
  1. Prepare the pan: Trace and cut out a 9-inch circle from parchment paper and fit it into the bottom of a 9-inch springform pan.
    Cut out a 3- by 27-inch strip of parchment and fit around inside of pan. Tape to secure parchment paper and set aside.
  2. Assemble the cake: Cover bottom of pan with a single layer of pound cake slices and spread ice cream evenly over cake. Freeze until ice cream hardens - about 25 minutes.
  3. Spread 2 cups sorbet over ice cream, followed by another layer of pound cake slices. Return cake to freezer for 10 minutes.
  4. Combine raspberries and Chambord together in small bowl. Remove cake pan from freezer and place berries evenly over cake.
  5. Top with a final layer of pound cake and remaining sorbet. Wrap tightly with plastic wrap and freeze until firm - at least 4 hours.

Upside-Down Honey Cheesecakes

From Bon Appétit
Prep Time: 25 minutes
Cook Time: 35 minutes
Chilling Time: 1 hour+
Servings: 12

  • 1 cup sugar
  • 1/3 cup honey
  • 1/4 cup (1/2 stick) unsalted butter
  • 1/3 cup water
  • 3 8-ounce packages cream cheese, room temperature
  • 2/3 cup (packed) golden brown sugar
  • 1 cup sour cream
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons vanilla extract
  • 4 large eggs, room temperature
  • Assorted fresh berries (for garnish)
  1. Preheat oven to 300°F. Butter twelve 3/4-cup ramekins or custard cups.
  2. Place 1 cup sugar, honey, and butter in heavy medium saucepan. Stir over medium heat until butter melts and mixture is blended.
    Increase heat to medium-high and bring to boil. Whisk until mixture darkens slightly and candy thermometer registers 300°F, about 5 minutes.
  3. Remove from heat; add 1/3 cup water (mixture will bubble vigorously); whisk to blend. Divide topping among ramekins (about 2 tablespoonfuls for each). Divide ramekins between 2 roasting pans and chill while preparing filling.
  4. Using on/off turns, blend cream cheese and brown sugar in processor, scraping bowl occasionally. Add sour cream, lemon juice, and vanilla; process until smooth. Add eggs 1 at a time, processing just to blend between additions. Divide filling among ramekins.
    Add enough hot water to pans to come halfway up sides of ramekins.
  5. Bake cheesecakes until set, about 35 minutes. Remove from roasting pans and chill until firm, about 1 hour. DO AHEAD: Can be made 2 days ahead. Cover and keep chilled.
  6. Run thin knife around sides of ramekins. Invert onto plates, scooping any remaining topping from ramekins over cheesecakes. Garnish with berries.

Strawberry Shortcake Cupcakes

From Redbook
Prep Time: 25 minutes
Cook Time: 24 minutes
Servings: 12

  • 1 1/3 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 2/3 cup granulated sugar
  • 2 large eggs
  • 1 1/2 teaspoons vanilla extract
  • 2/3 cup sour cream

Topping

  • 1 quart strawberries, hulled, thickly sliced
  • 1/3 cup granulated sugar
  • 1 tablespoon lemon juice
  • 1 1/2 cups cold heavy cream
  • 3 tablespoons confectioners' sugar
  • 1 tablespoon vanilla extract
  1. Heat oven to 350° F. Line 12 standard muffin cups with paper liners.
  2. In medium bowl, whisk flour, baking powder, baking soda, and salt. In large bowl with mixer on medium, beat butter and sugar until light and creamy. Beat in eggs, 1 at a time, then vanilla. With mixer on low, alternately beat in flour mixture and sour cream until combined. Continue to beat on medium until batter is thick and smooth.
  3. Spoon batter into a zip-top bag. Snip a 1/2-inch corner from bag and fill liners slightly less than two-thirds full. Bake 24 to 26 minutes, or until lightly golden and a pick inserted in the center of a cupcake comes out clean. Cool in pan on a wire rack 5 minutes; remove cupcakes from pan and cool completely.
  4. Toss strawberries several times in a bowl with sugar and lemon juice until very syrupy. In large bowl, beat cream, confectioners' sugar, and vanilla until soft peaks form.
  5. Use a skewer to poke several holes into top of each cupcake. Spoon some syrup from bowl over top, allowing it to absorb into cupcakes. Top with sliced berries and a dollop of cream. Arrange a few sliced berries in cream and drizzle with remaining strawberry syrup.

Source: Bing.com

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