Donna Walsifer
mother's day ideas
Mother’s Day is a few short weeks away. You could take mom out on her special day, but do you want to spend it with hundreds of other families in a crowded restaurant? One thought is to treat mom to a special meal at home. I know, you don’t cook, but that doesn’t mean that it’s too late to try. I think any mom would be thrilled if someone cooked for her for a change!
Back in December 2012, Southern Living Magazine had an article entitled “All I Want for Christmas is a Magical Morning.” The magazine took classic southern cake recipes and turned them into layered pancake recipes. The recipes included Hummingbird, Italian Cream, Carrot Cake, Red Velvet, German Chocolate and Caramel Cake pancakes. The only one that I have tried so far is the red velvet and my, oh my, are they decadent!
Back in December 2012, Southern Living Magazine had an article entitled “All I Want for Christmas is a Magical Morning.” The magazine took classic southern cake recipes and turned them into layered pancake recipes. The recipes included Hummingbird, Italian Cream, Carrot Cake, Red Velvet, German Chocolate and Caramel Cake pancakes. The only one that I have tried so far is the red velvet and my, oh my, are they decadent!
The pancakes are made with buttermilk, unsweetened cocoa, powered sugar and red liquid food coloring. I use instead a product from Lorann Professional Kitchen Red Velvet Bakery Emulsion, which is a professional strength food flavoring. It can be found on their website, Amazon or at Michael's craft store. While a red velvet cake has a cream cheese frosting, these pancakes have the same but as a sweet cream-cheese butter. When you spread this butter on just off the griddle pancakes, the cream cheese melts into the hot pancakes. When I have a craving for red velvet cake, I make these pancakes.
The chocolate milk pictured above is from Battenkill Creamery, in Salem, NY and is sold at Dreyer Farms in Cranford, NJ. The chocolate milk is made with whole milk (rich tasting!) and not sweet. It was such a treat to drink something silky and smooth. The breakfast links are from Whole Foods ($6.99/lb) and were a nice accompaniment. A savory contrast to the sweetness of the pancakes.
The same Southern Living issue has a recipe for red velvet Madeleines. Madeleines are like tiny cake cookies, two bites and you're done. Madeleines are great to serve as a light dessert or with a cup of ice cream or gelato. You do need a special Madeleine pan in which to bake these cookies. I purchased two pans which fits this recipe perfectly. The cookies easy to make and are light and delicious. I’ve also made Williams-Somona’s recipe for Lemon Madeleines, that are also wonderful.
So there, some ideas for Mother’s Day.
The chocolate milk pictured above is from Battenkill Creamery, in Salem, NY and is sold at Dreyer Farms in Cranford, NJ. The chocolate milk is made with whole milk (rich tasting!) and not sweet. It was such a treat to drink something silky and smooth. The breakfast links are from Whole Foods ($6.99/lb) and were a nice accompaniment. A savory contrast to the sweetness of the pancakes.
The same Southern Living issue has a recipe for red velvet Madeleines. Madeleines are like tiny cake cookies, two bites and you're done. Madeleines are great to serve as a light dessert or with a cup of ice cream or gelato. You do need a special Madeleine pan in which to bake these cookies. I purchased two pans which fits this recipe perfectly. The cookies easy to make and are light and delicious. I’ve also made Williams-Somona’s recipe for Lemon Madeleines, that are also wonderful.
So there, some ideas for Mother’s Day.
Red Velvet Pancakes
“All I Want for Christmas is a Magical Morning”
“Southern Living Magazine”
December 2012
Makes: 24 pancakes
Hands on Time: 35 minutes
Total time: 50 minutes (including butter)
“The Loveless Café, Nashville’s famous down-home spot, s best known for biscuits, but we love its festive pancakes.”
INGREDIENTS
2 cups all-purpose flour
1 cup powdered sugar
1⁄2 cup unsweetened cocoa
1 1⁄2 teaspoons baking powder
1⁄2 teaspoon baking soda
1⁄2 teaspoon salt
1-1⁄2 cups buttermilk
2 large eggs
1⁄2 cup sugar
2 tablespoons red food coloring*
Garnish: powdered sugar
SWEET CREAM-CHEESE BUTTER
1 (8 ounce) package cream cheese, softened
1 cup butter, softened
3 cups powdered sugar, sifted (to remove any clumps)
1 teaspoon vanilla extract
DIRECTIONS
Makes: 4 cups
Time: 15 minutes
Total time: 15 minutes
I used Lorann Professional Kitchen Red Velvet Bakery Emulsion, which is a professional strength food flavoring. You can find this product at on their website, Amazon or at Michael's craft store.
“All I Want for Christmas is a Magical Morning”
“Southern Living Magazine”
December 2012
Makes: 24 pancakes
Hands on Time: 35 minutes
Total time: 50 minutes (including butter)
“The Loveless Café, Nashville’s famous down-home spot, s best known for biscuits, but we love its festive pancakes.”
INGREDIENTS
2 cups all-purpose flour
1 cup powdered sugar
1⁄2 cup unsweetened cocoa
1 1⁄2 teaspoons baking powder
1⁄2 teaspoon baking soda
1⁄2 teaspoon salt
1-1⁄2 cups buttermilk
2 large eggs
1⁄2 cup sugar
2 tablespoons red food coloring*
Garnish: powdered sugar
SWEET CREAM-CHEESE BUTTER
1 (8 ounce) package cream cheese, softened
1 cup butter, softened
3 cups powdered sugar, sifted (to remove any clumps)
1 teaspoon vanilla extract
DIRECTIONS
- Sift together first 6 ingredients into a large bowl.
- Whisk together buttermilk and next 3 ingredients in another bowl.
- Gradually stir buttermilk mixture into flour mixture just until dry ingredients are moistened.
- Pour about 1/4 cup batter for each pancake onto a hot buttered griddle (350°) or large nonstick skillet.
- Cook pancakes 3-4 minutes or until tops are covered with bubbles and edges look dry and cooked.
- Turn and cook 3-4 minutes or until done.
- Place pancakes in a single layer on a baking sheet, and keep warm in a 200° oven up to 30 minutes.
- Serve pancakes with Sweet Cream-Cheese Butter.
Makes: 4 cups
Time: 15 minutes
Total time: 15 minutes
- In a large bowl, beat softened cream cheese and butter at medium speed until creamy.
- Gradually add powdered sugar, beating at low speed until blended after each addition.
- Add vanilla extract, beating until blended. Makes 4 cups
I used Lorann Professional Kitchen Red Velvet Bakery Emulsion, which is a professional strength food flavoring. You can find this product at on their website, Amazon or at Michael's craft store.