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Reminiscing and recipes: Sweet somethings for Mother's Day

 

Raspberry shortcakes are just one way to say Happy Mother's Day. Use whipped cream or vanilla frosting between layers of the sweet, homemade cake.

Raspberry shortcakes are just one way to say Happy Mother's Day. Use whipped cream or vanilla frosting between layers of the sweet, homemade cake. Photo by: homes.com

 

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Peach roses made with puff pastry, peach jam and thinly-sliced peaches can be ready in about 40 minutes.

Peach roses made with puff pastry, peach jam and thinly-sliced peaches can be ready in about 40 minutes.
Photo by: delish.com

 

Orange, lemon and lime flavors meld in this triple citrus Bundt cake recipe from goodhousekeeping.com.

Orange, lemon and lime flavors meld in this triple citrus Bundt cake recipe from goodhousekeeping.com.
Photo by: goodhousekeeping.com

 

 

Jan Swoope

 

 

"What's your name?" "Puddin 'N Tain, ask me again, I'll tell you the same." 

 

"Where're you going?" "Crazy, you wanna go?" 

 

"Bumpity, bumpity, hornet's cup; how many fingers have I got up?" 

 

Funny how these little nonsensical gems my late mother used to say float to the surface when I close my eyes and stream memories of her. She may have seemed rather reserved to some, but her teasing sense of humor was always simmering.  

 

My mama, who enjoyed setting an elegant table with candelabra, crystal and silver, also loved digging in the dirt to plant petunias and pansies, enjoyed cuddly cats and dogs and was perfectly willing to dress up as a hobo to scare the willies out of us at Halloween. 

 

When my younger sister and I were of age, Mother dictated that we alternate weeks setting the table or washing the dishes, which I thought torturous at the time, but later realized was nurturing and wise. And although she let us underfoot in the kitchen, I never ever was able to prepare spaghetti that tasted just like hers, something that frustrated me well into adulthood. 

 

Every Mother's Day, we tried to do something special for her. I understood more fully as time went on that we should be doing that every single day of the year.  

 

She would have thoroughly enjoyed some of the lovely dessert recipes below on her special day. Frankly, she probably would be thinking how she could serve them for the next bridal or baby shower, or maybe the next sewing club get together. One of the recipes will hopefully be helpful to you.  

 

"Bumpity, bumpity, hornet's cup; how many fingers have I got up?" Mama would say, sitting on the edge of the bed, rhythmically tapping my or my younger sister's back as we lay face-down in PJs at bedtime. We'd guess how many fingers she held up behind us, inordinately proud when we got it right, growing drowsier by the minute. A couple of decades later, I'd think of those nights when I found myself using the same little rhyme with my own son. Funny, how something seemingly insignificant becomes dear. 

 

Then, of course, there was Daddy, who -- after delivering an eloquent blessing at the dinner table -- was capable of tagging on, "Amen, Brother Ben, shot a goose, killed a hen." But that's a tale for another day.  

 

Happy Mother's Day to every mom out there, and to everyone who has loved one. However you observe it, savor a memory, make a memory.  

 

 

 

RASPBERRY SHORTCAKES 

 

 

 

1 1/2 cups butter, softened 

 

3 cups sugar 

 

5 eggs 

 

3 cups all-purpose flour 

 

1 teaspoon salt 

 

1 cup milk 

 

2 teaspoons vanilla extract 

 

1 tablespoon almond extract 

 

2 cups whipped cream 

 

1 pint raspberries 

 

 

 

  • Preheat oven to 350 F. Beat the butter and sugar in electric mixer until light and fluffy (about 3 minutes). Next, add the eggs and beat until well combined. Then add flour, salt, milk and extracts. Beat for 5 minutes on medium speed. 

     

  • Pour into a sheet pan or brownie pan (anything wide and flat) that has been greased with cooking spray. Bake for 55-65 minutes or until toothpick inserted comes out clean. 

     

  • After cake has cooled, use cookie cutters in various shapes to cut out mini cakes. Stack them with whipped cream between each layer. You can also use vanilla frosting. Top with raspberries and serve. 

     

    (Source: Courtney Whitmore, homes.com and pizzazzerie.com) 

     

     

     

    PEACH ROSES 

     

    Prep time: 15 minutes 

     

    Total time: 40 minutes 

     

    Makes 8 

     

     

     

    Cooking spray 

     

    1 box puff pastry, thawed at room temperature and cut into strips 

     

    1/3 cup peach jam 

     

    3 ripe peaches, thinly sliced into half moons 

     

    Powdered sugar, for dusting 

     

     

     

  • Preheat oven to 375 F and spray a muffin tin with cooking spray. Spread puff pastry strips with jam. Layer peaches on top half of puff pastry like rainbows so that they're slightly overlapping and the top half of the peach slices are off the pastry. Fold up bottom half of puff pastry and tightly roll. 

     

  • Transfer to a prepared muffin tin. Repeat with remaining peaches and puff pastry. 

     

  • Bake until golden, about 25 minutes. Dust with powdered sugar and serve. 

     

    (Source: delish.com) 

     

     

     

    TRIPLE CITRUS BUNDT CAKE  

     

    Prep time: 10 minutes 

     

    Total time: 1 hour, 20 minutes 

     

    Makes 8 servings 

     

     

     

    For the cake: 

     

    3 cups all-purpose flour 

     

    1/2 teaspoon baking soda 

     

    1 teaspoon baking powder 

     

    1/2 teaspoon salt 

     

    2 cup granulated sugar 

     

    1 cup (2 sticks) butter, softened 

     

    8 ounces cream cheese, softened 

     

    2 teaspoons grated lemon zest 

     

    1 teaspoon grated orange zest 

     

    1 teaspoon grated lime zest 

     

    6 large eggs, room temperature 

     

    4 teaspoons vanilla extract 

     

     

     

    For the glaze: 

     

    3 tablespoons orange juice 

     

    2 tablespoons lemon juice 

     

    2 tablespoons lime juice 

     

    1 1/4 cup confectioners' sugar, sifted 

     

    Candied citrus peel, optional 

     

     

     

  • Make the cake: Preheat oven to 325 F. Grease and lightly flour a 12-cup Bundt pan. 

     

  • In a large bowl, whisk together flour, baking soda, baking powder, cinnamon and salt. In a second bowl, with mixer on medium speed, beat sugar, butter, cream cheese, and lemon, orange, and lime zest until smooth. Beat in eggs, one at a time, scraping side of bowl as needed and beat in vanilla. In two batches, beat in flour mixture until just combined. 

     

  • Transfer batter to Bundt pan and smooth top. Bake until a toothpick inserted into center comes out clean, about 1 hour. Cool completely on wire rack. 

     

  • Make the glaze: In a small bowl, add orange juice, lemon juice, lime juice and confectioners' sugar and mix until smooth. Brush all over cooled cake and let sit until somewhat set. Garnish with strips of candied citrus peel, if desired. 

     

    (Source: goodhousekeeping.com)

     

  • Jan Swoope is the Lifestyles Editor for The Commercial Dispatch.

     

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