This year marks the 100th anniversary of Woodrow Wilson signing the proclamation that made Mother’s Day a nationally recognized holiday. Since 1914 Mother’s Day has been celebrated each May, typically on the second Sunday. The idea of an American Mother’s Day came from Anna Jarvis, who, after her mother’s death in 1905, wanted a national holiday that would honor the sacrifices mothers make for their children. Anna’s mother, Ann Reeves Jarvis, was a peace activist who offered her aid to all soldiers fighting in the Civil War, regardless of which side they fought on. Early on, Anna was able to organize several small-scale Mother’s Day church celebrations, but she wanted something bigger. After years of penning letters to newspapers and important politicians, President Wilson made her efforts worthwhile.
I may be biased, but I’ve always believed that food is one of the best gifts you can offer to somebody you love, especially when it’s homemade. With Mother’s Day this Sunday I can’t think of a better way to honor your mom than cooking something yummy for her… after all, she very likely spent a great deal of time in the kitchen cooking for you! On this special day, brunch seems like a great way to go. Instead of taking your mother out for a pricey meal, why not treat her to a few dishes you’ve made yourself? In hopes of inspiring all of you, I’ve gathered a few of my very favorite brunch recipes that are sure to leave mom feeling extra special… and maybe even a little impressed!
I like this kosher alternative to traditional eggs benedict even better than the Canadian bacon version. Quality smoked Nova lox are incredibly delicious. When layered on a toasted English muffin, topped with a poached egg and lemony hollandaise sauce, something magical happens.
The idea was inspired by a recipe I found in one of my vintage cookbooks for “Individual Coffee Cakes.” The original recipe was lacking a little oomph, so I added a crunchy pecan streusel topping and a beautiful glaze. Your mother will love them, promise.
These blintzes are easy to make and so delicious. The thin, crepe-like pancakes are stuffed with a mixture of ricotta and cream cheese and the result is sweet, but not overly sweet. They’re perfect for breakfast or brunch, and even better with a pretty fresh strawberry topping. If you’re cooking for Bubbe on Mother’s Day, this is the dish you want to make!
This recipe for “Featherlight Pancakes” was found scribbled on the back of an envelope in the Detroit house where Rosa Parks spent the last few years of her life. While we can’t be 100% sure that Rosa used this recipe, it seems quite probable that she did, given that it was found within her personal items and written in her own handwriting. They are truly delightful, with a wonderful “featherlight” texture and a mouth-watering peanut butter flavor.
This vintage recipe was shared on The History Kitchen by my friend Louise Mellor. It comes from the General Foods Cookbook, published in 1959. Reminiscing about the 1950’s might bring to mind the image of a picture-perfect housewife, such as June Cleaver from “Leave it to Beaver.” Though you may be skeptical at first, these “waffles” make for an “eye-filling, soul-satisfying meal” that just might make you feel one step closer to June Cleaver’s seemingly effortless style and grace.
This dish is gluten free, low carb, healthy and delish– the perfect choice for a light brunch. Though frittatas can be made by mixing eggs with just about anything in your refrigerator, the combination of mellow tangy goat cheese, spicy harissa and savory mushrooms in this version make for something really special. If your mom is adventurous and a fan of bold flavors, go with this recipe– she’ll love it!
These Poppy Seed Pancakes are made with Greek yogurt, which adds protein and flavor. The poppy seeds give them a slight crunch, providing a lovely and unexpected twist to your standard pancake recipe.
No bread is better suited to French toast than eggy, soft, fluffy challah bread. Challah (especially day old or or slightly stale challah) acts like a sponge, soaking up the egg and milk mixture and saturating itself with goodness. This recipe is a bit lighter than the average French toast; a banana is blended into the egg mixture for natural sweetness. Adding a touch of rum or Grand Marnier is optional. The resulting French toast is seriously amazing– fluffy, airy, and not at all soggy.
This historical recipe for Sour Cream Coffeecake comes from food historian Gil Marks. Like most truly historical recipes, it takes a little extra time and effort, but your work will be rewarded when you take your first bite. It’s scrumptious!
Here’s another vintage recipe shared by Louise Mellor. This one comes from the 1950s. It only requires 3 ingredients – eggs, cornflakes and butter. It couldn’t be more simple to make. Plus, they’re totally adorable, especially when served on vintage rose-patterned china!
This is the perfect easy cake to bring to a family gathering, or to serve at a brunch buffet. It goes great with a cup of hot tea or coffee– sort of like the apple version of a sour cream coffee cake, made with a lower calorie Greek yogurt batter. Try it, you’ll love it!
My friend Ree Drummond– aka The Pioneer Woman – sent me a copy of The Pioneer Woman Cooks – Food From My Frontier when it first came out. I was almost overwhelmed by all of the tasty recipes in her beautiful cookbook. These Lemon Blueberry pancakes are terrific, a fun and easy way to show Mom you care.