Happy Mother’s Day!

Even though Mother’s Day has been celebrated in various ways throughout history since the Roman and Greek times, we are more familiar with the way it is celebrated since 1872 which was unofficially started by Anna Jarvis, activist, writer and poet, in Boston, MA. It finally was recognized as an official celebration in the United States when President Woodrow Wilson, on May 8, 1914, signed a resolution designating the second Sunday in May as Mother’s Day.


Happy Mother’s Day!





Even though Mother’s Day has been celebrated in various ways throughout history since the Roman and Greek times, we are more familiar with the way it is celebrated since 1872 which was unofficially started by Anna Jarvis, activist, writer and poet, in Boston, MA.  It finally was recognized as an official celebration in the United States when President Woodrow Wilson, on May 8, 1914, signed a resolution designating the second Sunday in May as Mother’s Day.



It is a day where people take the opportunity to pay tribute to their mothers and thank them for all their love and support. Today it is celebrated with the giving of gifts, cards, flowers, candies, and special treats for moms, along with phone calls.  Going out for breakfast, lunch or dinner is a popular treat also. 



Here is an array of recipes to treat mom to some special tasty dishes.



Enjoy!



        



Blueberry Muffins



2        cups all-purpose flour



2        teaspoons baking powder



         Pinch of salt



1/3 (one third) cup butter, melted and cooled



½ (one half)  cup milk, plus 2            teaspoons lemon juice, stirred



¼ (one fourth)  cup sour cream



½ (one half)  cup granulated sugar



¼ (one fourth)  cup brown sugar



½ (one half) teaspoon ground cinnamon



1        teaspoon lemon or orange zest



2        large eggs, beaten



1 ½ (one and one half) cups blueberries



         Coarse sugar for topping, if desired



         Preheat oven to 375 degrees.  Vegetable spray a 12-cup muffin pan.  Set aside.



         In a large bowl whisk together flour, baking powder, cinnamon, and salt. 



         In another bowl whisk the milk, sour cream, butter, granulated and brown sugars, lemon or orange zest, and eggs.  Add this mixture to the dry ingredients and stir until just combined.



         Dust the blueberries with one tablespoon flour until lightly coated.  Fold blueberries into batter.  Spoon the batter into muffin cups and sprinkle with a little coarse sugar.  Bake in a 375 oven for 18-25 minutes, until muffins are golden.  Place on a wire rack and let cool for 5 minutes.  Turn out muffins and let cool on wire rack.



 



Blueberry Sour Cream Pancakes



2        cups Bisquick



1/3 (one third)  cup granulated sugar



½ (one half)  cup milk, use more milk for thinner pancakes



2        eggs



1        teaspoon lemon juice



½ (one half) cup sour cream



1        cup fresh blueberries



         Blueberry Sauce  (See recipe below.)



         In a large bowl whisk together Bisquick sugar, milk, lemon juice, sour cream, and eggs.  Whisk until smooth, fold in blueberries.  Pour ¼ (one fourth) cup batter onto a hot, greased griddle or skillet.  Cook until edges are golden, turn over and cook until it is golden brown.  Serve hot with blueberry sauce or sprinkle with confectioners’ sugar.



Blueberry Sauce:



2        cups fresh blueberries



½ (one half) cup water



½ (one half) cup granulated sugar



½ (one half)  teaspoon ground cinnamon



1        tablespoon lemon juice



1        tablespoon cornstarch



         In a saucepan, stir together blueberries, water, sugar, cinnamon, lemon juice, and cornstarch.  Over medium heat, stir and bring to a boil.  Reduce heat and simmer for 5-8 minutes.  Stir occasionally.



 



Caprese Tea Sandwiches with Bacon



Serves



4        slices whole grain bread



4        green leaf lettuce leaves



1        large ripe red tomato, cut into ½ (one half) inch slices



4        slices mozzarella cheese



½ (one half) teaspoon balsamic vinegar or balsamic vinegar dressing



6        fresh sweet basil leaves, torn into small pieces



6        slices crisply cooked bacon



         Cook the bacon until crisp and drain on a paper towel, set aside.



         Equally divide lettuce leaves, cheese, bacon slices, tomato slices, and basil leaves and layer on 2 slices of bread.  Drizzle with balsamic vinegar.  Top with remaining 2 slices of bread.  Place toothpicks on each side of the bread and cut into 4 triangles for each sandwich.



 



Shrimp Quesadilla



Serves 4



½ (one half) pound fresh medium shrimp, shelled, deveined, and flash cooked, cut into                              small pieces



4        large tortillas



2        cups shredded mozzarella cheese



¼ (one fourth)  cup fresh cilantro chopped



2        green scallions light parts, finely chopped



1/3 (one third)           cup Ranch dressing



         Sour cream for garnish



         In a bowl fold together shrimp, mozzarella cheese, cilantro, scallions, and Ranch dressing.  Toss to evenly combine.  Divide in half.   



         In  a large skillet over medium heat place one large tortilla.  Spoon half the shrimp mixture onto tortilla, top with a second tortilla.  Cook for 3-5 minutes, turn tortilla over and cook until a golden brown and cheese is melted.  Slice quesadilla into 6 to 8 wedges.  Top with a dollop of sour cream.



 



Crabmeat Salad with Asparagus



Serves 4



1        cup trimmed asparagus, cut into 1-inch pieces



1 ½ (one and one half)  cups crabmeat, cooked, flaked and chilled



2        stalks celery, finely chopped



4        cups torn Romaine lettuce or mixed greens



2        tablespoons fresh parsley, finely chopped



¼ (one fourth)  cup fresh cilantro, chopped



2        scallions, finely chopped, light parts only



½ (one half)  cup Ranch dressing, use more if desired



         Salt and fresh ground black pepper, to taste



         Lemon wedges, for garnish



         In a medium saucepan cover asparagus with cold water.  Bring water to boiling and boil asparagus for 1-minute.  Remove from heat; drain and plunge into ice water, to stop cooking, let sit for 2 minutes, then drain.



         In a bowl combine asparagus, crabmeat, celery, scallions, parsley, and cilantro.  Stir in Ranch dressing and gently toss to coat evenly, add more dressing if desired. Chill for 2-3 hours for best flavor. 



          Place lettuce leaves on 4-salad plates top with crabmeat mixture.  Garnish with lemon wedges, if desired.



 



Peach and Custard Pie



1        prepared 9-inch deep pie crust



3        15-ounce cans sliced peaches in light syrup, drained and rinsed



1        cup granulated sugar



3        tablespoons sugar



1        tablespoon butter



3        tablespoons all-purpose flour



3        large eggs, room temperature, beaten



1        teaspoon vanilla extract



         Preheat oven to 375 degrees. 



         In a bowl toss together peach slices and 4-tablespoons sugar, set aside.



         In  a blender place butter, flour, eggs, vanilla, and 1-cup sugar, blend until smooth.  Stir egg mixture into peach mixture; pour into pie crust.  Bake in a 375 degree oven for 45-55 minutes or until filling has set and top is golden.  Cool on wire rack.  Chill for at least 2-3 hours before serving.



 



Hope Cusick has won awards at the North Carolina Strawberry Festival in 2012; The North Carolina Blueberry Festival, winning first place for her Blueberry Cheese Danish Pastry in 2012, and placing on her blueberry spinach salad and dressing; and has won various other contest awards for her blueberry cheesecake, breads, cookies, brownies and jams. She resides in Hampstead.