Mother's Day Recipes
Baked Pancakes and Sausages
Ingredients
1 pound pork sausage links
1-3/4 cups all-purpose flour
4 teaspoons baking powder
5 teaspoons white sugar
1 teaspoon salt
3 eggs
1-1/2 cups milk
3 tablespoons shortening, melted
Cooking Instructions
Preheat oven to 450 degrees F (230 degrees C). Grease a 10x15 inch jellyroll pan. Place sausages in a large,
deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.
Sift together the flour, baking powder, white sugar and salt, set aside.
In a large mixing bowl, beat eggs until light and fluffy. Add milk and shortening; mix well.
Gradually stir in dry ingredients until smooth.
Pour the batter into the prepared jelly roll pan.
Arrange sausages on top of the batter.
Bake for 15 minutes, In the preheated oven, or until pancakes are cooked through.
Cut into 10 pieces and serve hot with butter and syrup.
Peanut Butter and Jelly Stuffed French Toast
Ingredients
4 slices bread
2 tbsp. (30 mL) peanut butter
1 tbsp. (15 mL) jam or jelly — your favorite kind
1 egg
1 tbsp. (15 mL) milk
1 tsp. (5 mL) vegetable oil
maple syrup for topping
Cooking Instructions
Make two peanut butter and jelly sandwiches using the bread, peanut butter and jam or jelly.
Cut each one in half diagonally.
Heat the vegetable oil in a medium skillet over medium high heat.
In a bowl, beat together the egg and milk.
Dip each triangular sandwich quickly into the egg mixture, then arrange in the heated skillet.
Cook for 2 minutes per side — until golden brown, turning once.
Serve immediately with maple syrup.
Servings: 2
How kids can help
Make the peanut butter sandwiches.
Prepare the egg mixture and dip the sandwiches into it.
Older children (9 and up) can cook the French toast (with adult supervision).
Pizza Frittata
Ingredients
1 tbsp. (15 mL) olive oil
1 cup (250 mL) chopped onion
1 cup (250 mL) sliced mushrooms
1 cup (250 mL) chopped green pepper
1 cup (250 mL) diced pepperoni
6 eggs, beaten
2 tbsp. (30 mL) grated Parmesan cheese
1/2 tsp. (12 mL) salt
dash black pepper
3/4 cup (175 mL) spaghetti sauce (any kind)
1 cup (250 mL) shredded mozzarella cheese
Cooking Instructions
Preheat the broiler element of the oven.
Arrange the top rack of the oven so that it is about 6-inches (15 cm) from the broiler element.
In a 10-inch (25 cm) non-stick skillet, heat the oil over medium heat.
Add the onion, mushrooms and green pepper and cook, stirring, until the onion is tender — about 6 to 8 minutes. Stir in the pepperoni and continue to cook for another 3 or 4 minutes, until the onion and mushrooms are lightly browned.
In a bowl, beat together the eggs, Parmesan cheese, salt and pepper.
Pour this mixture over the sautéed vegetables in the skillet — but don't stir.
Turn the heat down to low and let the frittata cook until very nearly completely set — 12 to 15 minutes.
The bottom will be browned (but not burned), the edges firmly set, and the middle will still be a bit soft. Remove from heat.
Dollop the spaghetti sauce over the top of the frittata as evenly as possible and sprinkle with the mozzarella cheese.
Place the skillet onto the upper rack of the oven and let broil until the cheese is melted, bubbly and beginning to brown — 2 or 3 minutes.
Remove from oven and let cool for a minute or two before removing from the pan and cutting into wedges to serve.
Servings: 4
How kids can help
Chop the vegetables and the pepperoni and beat the eggs.
Older children can help cook the frittata.
Add the spaghetti sauce and sprinkle with cheese.
Frothy Orange Mochaccino
Ingredients
1/2 cup (125 mL) semisweet chocolate chips
1/4 cup (50 mL) light brown sugar
2 tbsp (30 mL) unsweetened cocoa powder
1-1/2 tsp (7 mL) finely grated orange zest
2 cups (500 mL) hot double strength coffee or espresso
1/2 cup (125 mL) half and half (10%) cream, hot
1/2 cup (125 mL) whipping cream
1 tbsp (15 mL) orange juice
additional grated orange zest for garnish
Cooking Instructions
In a blender, combine the chocolate chips, brown sugar, cocoa powder and orange zest.
Blend until finely chopped.
Pour in the hot coffee and blend until the mixture is smooth and the chocolate is melted.
Add the half and half and continue blending until the mixture is very frothy.
Pour into 4 heated cups.
In a small bowl with an electric mixer, beat together the whipping cream and orange juice until stiff.
Add a spoonful of topping onto each serving and sprinkle with a bit of additional orange zest.
Servings: 4
How kids can help
Measure all the ingredients into the blender and run the blender (with supervision).
Garnish each serving with whipped cream topping and orange zest.
Shirley Temple
Ingredients
1/2 cup orange juice
1/2 cup lemon-lime flavored carbonated beverage
1 tablespoon grenadine syrup
1 maraschino cherry
Cooking Instructions
In a tall glass, combine orange juice and lemon-lime soda.
Pour grenadine in and let it sink to the bottom.
Garnish with a maraschino cherry and a straw for stirring.
Baked Pancakes and Sausages
Ingredients
1 pound pork sausage links
1-3/4 cups all-purpose flour
4 teaspoons baking powder
5 teaspoons white sugar
1 teaspoon salt
3 eggs
1-1/2 cups milk
3 tablespoons shortening, melted
Cooking Instructions
Preheat oven to 450 degrees F (230 degrees C). Grease a 10x15 inch jellyroll pan. Place sausages in a large,
deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.
Sift together the flour, baking powder, white sugar and salt, set aside.
In a large mixing bowl, beat eggs until light and fluffy. Add milk and shortening; mix well.
Gradually stir in dry ingredients until smooth.
Pour the batter into the prepared jelly roll pan.
Arrange sausages on top of the batter.
Bake for 15 minutes, In the preheated oven, or until pancakes are cooked through.
Cut into 10 pieces and serve hot with butter and syrup.
Peanut Butter and Jelly Stuffed French Toast
Ingredients
4 slices bread
2 tbsp. (30 mL) peanut butter
1 tbsp. (15 mL) jam or jelly — your favorite kind
1 egg
1 tbsp. (15 mL) milk
1 tsp. (5 mL) vegetable oil
maple syrup for topping
Cooking Instructions
Make two peanut butter and jelly sandwiches using the bread, peanut butter and jam or jelly.
Cut each one in half diagonally.
Heat the vegetable oil in a medium skillet over medium high heat.
In a bowl, beat together the egg and milk.
Dip each triangular sandwich quickly into the egg mixture, then arrange in the heated skillet.
Cook for 2 minutes per side — until golden brown, turning once.
Serve immediately with maple syrup.
Servings: 2
How kids can help
Make the peanut butter sandwiches.
Prepare the egg mixture and dip the sandwiches into it.
Older children (9 and up) can cook the French toast (with adult supervision).
Pizza Frittata
Ingredients
1 tbsp. (15 mL) olive oil
1 cup (250 mL) chopped onion
1 cup (250 mL) sliced mushrooms
1 cup (250 mL) chopped green pepper
1 cup (250 mL) diced pepperoni
6 eggs, beaten
2 tbsp. (30 mL) grated Parmesan cheese
1/2 tsp. (12 mL) salt
dash black pepper
3/4 cup (175 mL) spaghetti sauce (any kind)
1 cup (250 mL) shredded mozzarella cheese
Cooking Instructions
Preheat the broiler element of the oven.
Arrange the top rack of the oven so that it is about 6-inches (15 cm) from the broiler element.
In a 10-inch (25 cm) non-stick skillet, heat the oil over medium heat.
Add the onion, mushrooms and green pepper and cook, stirring, until the onion is tender — about 6 to 8 minutes. Stir in the pepperoni and continue to cook for another 3 or 4 minutes, until the onion and mushrooms are lightly browned.
In a bowl, beat together the eggs, Parmesan cheese, salt and pepper.
Pour this mixture over the sautéed vegetables in the skillet — but don't stir.
Turn the heat down to low and let the frittata cook until very nearly completely set — 12 to 15 minutes.
The bottom will be browned (but not burned), the edges firmly set, and the middle will still be a bit soft. Remove from heat.
Dollop the spaghetti sauce over the top of the frittata as evenly as possible and sprinkle with the mozzarella cheese.
Place the skillet onto the upper rack of the oven and let broil until the cheese is melted, bubbly and beginning to brown — 2 or 3 minutes.
Remove from oven and let cool for a minute or two before removing from the pan and cutting into wedges to serve.
Servings: 4
How kids can help
Chop the vegetables and the pepperoni and beat the eggs.
Older children can help cook the frittata.
Add the spaghetti sauce and sprinkle with cheese.
Frothy Orange Mochaccino
Ingredients
1/2 cup (125 mL) semisweet chocolate chips
1/4 cup (50 mL) light brown sugar
2 tbsp (30 mL) unsweetened cocoa powder
1-1/2 tsp (7 mL) finely grated orange zest
2 cups (500 mL) hot double strength coffee or espresso
1/2 cup (125 mL) half and half (10%) cream, hot
1/2 cup (125 mL) whipping cream
1 tbsp (15 mL) orange juice
additional grated orange zest for garnish
Cooking Instructions
In a blender, combine the chocolate chips, brown sugar, cocoa powder and orange zest.
Blend until finely chopped.
Pour in the hot coffee and blend until the mixture is smooth and the chocolate is melted.
Add the half and half and continue blending until the mixture is very frothy.
Pour into 4 heated cups.
In a small bowl with an electric mixer, beat together the whipping cream and orange juice until stiff.
Add a spoonful of topping onto each serving and sprinkle with a bit of additional orange zest.
Servings: 4
How kids can help
Measure all the ingredients into the blender and run the blender (with supervision).
Garnish each serving with whipped cream topping and orange zest.
Shirley Temple
Ingredients
1/2 cup orange juice
1/2 cup lemon-lime flavored carbonated beverage
1 tablespoon grenadine syrup
1 maraschino cherry
Cooking Instructions
In a tall glass, combine orange juice and lemon-lime soda.
Pour grenadine in and let it sink to the bottom.
Garnish with a maraschino cherry and a straw for stirring.