Ziay!

giavanna411???

I can't think of anything! I've previously made breakfast in bed for my Mom, but I want to make something maybe more gourmet this time. Any ideas??
Thanks!

Nathalie K

a quiche,
to save your self time use a store bought crust....par bake the crust for 5 mins at 350 ...remove
in the bottom of the crust add things you know your mother likes.
perhaps bacon,or/and sausage cheese, onions.fill to just less than half.
in a blender add 4 eggs and 3/4 cups milk.1/2 t salt 1/4 t pepper and blend well.pour over contents of pie crust...bake at 350 for 1 hour or until brown and puffed.

sugar candy

PAN PANCAKES (BREAKFAST IN BED FOR
MOM)

2 c. pancake mix
1 1/2 c. milk
1 egg
2 tbsp. oil
1/2 tsp. cinnamon
Fresh fruit (any)

Preheat oven to 425 degrees. In bowl, mix all of above ingredients. Spray 9 x 13 inch glass pan. Bake at 425 degrees for 10 minutes, OR:
Microwave for 12 minutes in 1 glass pie plate, then repeat another 12 minutes for second glass pie plate.

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Eggs Florentine

INGREDIENTS:

1 package (10 ounces) chopped frozen spinach
1/4 cup butter
2 tablespoons all-purpose flour
2 cups half-and-half
8 eggs, poached
salt and pepper to taste
grated Parmesan cheese or shredded mild Cheddar cheese


PREPARATION:
Cook spinach according to package instructions.
Prepare white sauce. In a small saucepan, melt butter. Add flour; blend well. Gradually add half-and-half, stirring constantly, until thickened and bubbly.

Place spinach in a lightly buttered shallow baking dish. Arrange cooked, drained eggs over the top of the spinach then pour white sauce over eggs. Sprinkle with salt, pepper and cheese. Bake eggs at 400° for 2 to 3 minutes, until cheese is melted and lightly browned.
Recipe for eggs serves 4.

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Blueberry Coffee Cake

INGREDIENTS:

2 cups flour
1 cup sugar
2 tsp. baking powder
1 tsp. salt
1 1/2 tsp. grated lemon peel
1/2 cup butter, softened
1 cup milk
2 eggs slightly beaten
1 tsp. vanilla
2 cups fresh or frozen blueberries
.
Icing
1 cup powdered sugar
1/4 tsp. almond extract
3-5 tsp. milk


PREPARATION:

Heat oven to 375. Grease a 13x9 inch pan. In large bowl, combine flour, sugar, baking powder, salt and lemon peel. Using pastry blender or fork, cut in butter. Add milk, eggs and vanilla. Stir well. Pour 3/4 batter into greased pan.

Top with blueberries. Spoon remaining batter over blueberries. Bake for 35 minutes. Cool 30 minutes. In small bowl , blend icing ingredients. Drizzle over warm cake.

smdiner

The Menu:
Eggs Benedict with Canadian Bacon
Mediterranean Quiche
Belgian Waffles with Blueberry Syrup
Stuffed French Toast with Berry Filling
Butter Rum Apples
The Perfect Fruit Compote

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Traditional Eggs Benedict

1 teaspoon vinegar
4 eggs
4 thin slices Canadian bacon
2 English muffins
Hollandaise sauce:
3 egg yolks
1 tablespoon hot water
1 tablespoon lemon juice
1 stick unsalted butter, melted and hot
Salt and pepper
Paprika
Chopped parsley

In a large skillet, bring 2 inches of water and the vinegar to a boil. Crack one egg into a glass. Reduce water to a simmer and pour egg into water in one quick motion. Quickly add remaining eggs. Let eggs cook for 4-5 minutes. The white should be firm but the yellow should be runny. Remove eggs with a slotted spoon and drain on a paper towel.
In a non-stick skillet heat the bacon until warm. Toast the English muffins until golden.

For the sauce: Place yolks, water and lemon juice into blender. Blend for 1 minute. With blender running, pour butter through open hole of blender lid. Season with salt and pepper and keep warm.

To assemble eggs benedict: Top each muffin with bacon and a poached egg. Pour warm sauce over and garnish with paprika and chopped parsley.

Alternatives: Vegetarian: Substitute wilted spinach and a grilled tomato for the ham.
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Mediterranean Quiche

2 tablespoons unsalted butter
1 cup sliced yellow onions
1 medium zucchini, chopped
1/4 pound mushrooms, wiped clean and sliced
1 teaspoon minced garlic
4 ounces oil-packed sun-dried tomatoes, drained and chopped
3 tablespoons chopped fresh basil
2 teaspoons chopped fresh thyme
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 large eggs
1 1/4 cups half-and-half
1/2 cup grated Gruyere
1/2 teaspoon crushed red pepper
Savory pie crust, recipe follows
3 ounces goat cheese, crumbled

Preheat the oven to 375 degrees F.
In a large skillet melt the butter over medium-high heat. Add the onions and zucchini and cook, stirring, for 6 minutes. Add the mushrooms and cook, stirring, until the liquid is rendered and the vegetables are wilted, about 10 minutes.

Add the garlic and cook for 1 minute.

Add the tomatoes, basil, and thyme and season lightly with salt and pepper. Cook, stirring, for 1 minute. Remove from the heat and let cool.

In a bowl, beat the eggs and half-and-half together. Add the salt, pepper, grated Gruyere, and crushed red pepper.

Spoon the vegetable mixture into the prepared piecrust, pour in the egg mixture, and crumble the goat cheese on top. Bake for 25 to 30 minutes until set. Remove from the oven and let cool for 30 minutes before serving.

Savory Pie Crust:
8 ounces flour (about 1 1/2 cups plus 2 tablespoons)
1/2 teaspoon salt
4 ounces (1 stick) cold butter, cut into 1/4-inch pieces
2 tablespoons solid vegetable shortening
3 tablespoons ice water

Sift the flour and salt into a large mixing bowl. Incorporate the butter and shortening by hand, working the fat into the flour with your fingertips until the dough starts to come together and form small pea shapes. Work the ice water into the dough until it just comes together, being careful not to over mix.
Form the crust into a disk shape, wrap tightly in plastic wrap, and place in the refrigerator to rest for at least 30 minutes. Turn onto a lightly floured surface and roll out into an 11-inch circle. Fit into a 9-inch pie pan, trimming any excess and crimping the edges to fit the pan. Cover the bottom with parchment paper and pie weights or uncooked beans, and bake for 12 minutes. Remove from the oven and uncover. Let cool slightly on a wire rack before filling.

Yield: 1 crust

Belgian Waffles with Blueberry Syrup

In a large mixing bowl, prepare your favorite waffle mix according to package directions.
Preheat waffle iron according to manufacturer's guidelines. Lightly spray the waffle iron with nonstick spray. Using a 4-ounce ladle or 1/2 cup measure, ladle batter for waffle into the iron, spreading evenly. Close the waffle iron and cook for 2 minutes or until waffles are golden and the steaming stops. Repeat with remaining batter. Serve with Whipped Cream and Blueberry Syrup.

BLUEBERRY SYRUP:
1 tablespoons butter
1 pint blueberries
1/4 cup granulated sugar
1/2 lemon, juiced

In a small saucepan over medium heat, combine butter, blueberries, sugar and lemon. Stir gently until the berries break down and release their natural juice. The consistency should remain a bit chunky. Serve hot over waffles.

WHIPPED CREAM:
1 cup heavy cream, chilled
2 tablespoons granulated sugar
1 teaspoon natural vanilla extract

Using a hand-held electric beater on high speed, beat the cream in a chilled stainless steel bowl until it begins to thicken.
Add sugar and vanilla. Continue to beat until the cream forms stiff peaks. Refrigerate until ready to use.
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Stuffed French Toast with Berry Filling

One 8-ounce package cream cheese
1 tsp milk or cream
1 cup chopped fresh strawberries or raspberries
1/4 cup strawberry or raspberry preserves
1/2 cup chopped toasted nuts, pecans or walnuts
2 Tbsp Chambord

In a medium size bowl, combine the cream cheese and milk until smooth. Stir in the next 4 ingredients.

1 loaf French Bread

Cut bread into 10-12 1 1/2 inch diagonal slices with serrated knife. With sharp Paring knife cut a pocket in the top of each. Fill each with 1 1/2 Tbsp filling. Place in zip lock bags and freeze.
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French Toast Dip

4 eggs
2 cups milk or half and half
3/4 tsp vanilla
3/4 tsp nutmeg
1 tsp cinnamon

Beat eggs, add milk and seasonings. Dip the partially thawed bread into the egg mixture and allow to get moderately soaked on both sides, drain excess before grilling. Generously coat grill with vegetable oil and a little butter. Cook each side until brown.

Garnish

Powdered sugar, as needed for garnishing
1 cup strawberries, sliced for garnishing
1/2 cup chopped, toasted nuts, pecans or walnuts for garnishing
Serve 2 or 3 slices overlapping on plate with powdered sugar and sliced strawberries. Sprinkle nuts over the top.

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Butter Rum Apples

4 Gravenstein apples
1/2 cup dark rum
1/2 cup water
1 cup sugar
1 Tbsp instant coffee
1/4 tsp cinnamon
1/2 cup butter

Peel, core and halve the apples. In a medium pot, heat the rum, water, sugar, instant coffee, cinnamon and butter until bubbly. Simmer for 10 minutes. Add apples and cook apples until tender, basting apples occasionally. Serve apple one half apple each with a dollop of whipped cream.
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The Perfect Fruit Compote

Sauce:
1/2 cup sugar
2 Tbsp. cornstarch
3/4 cup pineapple juice
1/2 cup orange juice
2 Tbsp. lemon juice

Add all ingredients together and cook until thickens, stirring constantly. Put aside to cool.

Fruit Mixture:
20 oz. pineapple chunks
11 oz. Mandarin oranges
3-4 diced apples
2-3 bananas
1/2 cup cherries or grapes for color

Optional other fruits in season may be added. Fruits, as bananas and apples, will not turn their color in this sauce.
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Fireside Coffee Mix

2 c. non-dairy coffee creamer
1 1/2 c. hot cocoa mix (dry)
1 1/2 c. instant coffee
1 1/2 c sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg

Combine all ingredients. Store in an airtight container.

For one cup:
2 tablespoons + 1 tsp. of mix
Add water

Chilled champagne

hope these help. enjoy.

Kila

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A WHOLE BUNCH OF MOTHERS DAY RECIPES
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