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Mother's Day Food

May. 08, 2013 @ 06:53 AM

HUNTINGTON -- Mother's Day in the United States is annually observed on the second Sunday of May.

This day - Sunday, May 12 - celebrates motherhood, a time to appreciate mothers and mother figures, including grandmothers, great-grandmothers, stepmothers and foster mothers with gifts, cards, flowers, candy, a meal in a restaurant or other treats.

For all the meals she's cooked, the lessons she's taught and the love she's shared, it's nearly impossible to fully thank Mom. She's kissed our skinned knees, packed our lunches, wiped our tears, reminded us in a gentle way to walk with God and stayed awake at night praying for a safe return home. Although she should be honored 365 days a year, pampering her a few hours or all day on her special day is a great way to show your love.

Anna Marie Jarvis, a Grafton, W.Va., resident who never married nor had any children, lost her school-teaching mother in 1905. On May 12, 1907, she conducted a memorial to her mother and began a campaign to make this day a recognized holiday nationally. In 1914, President Woodrow Wilson signed off in making this a national observance.

To most mothers, special gifts aren't as important as a simple visit from her children. If your mother isn't around this year, visit her grave with roses or other love-filled floral arrangements thanking her for all the things a good Mother is blessed with sharing.

This recipe is taken from MarthaStewart.com:


1 cup all-purpose flour

2 tablespoons sugar

2 teaspoons baking powder

1/2 teaspoon salt

1 large egg, lightly beaten

1 cup milk

2 tablespoons unsalted butter, melted and cooled slight, plus 1 tablespoon for griddle

Preheat griddle to 375 degrees, or heat griddle pan over medium-high heat. Whisk four ingredients in medium bowl. Add egg, milk and 2 tablespoons melted butter; whisk to combine. Batter should have small to medium lumps. Preheat oven to 175 degrees. Test griddle by sprinkling with few drops of water. If water bounces and spatters, it is hot enough. With paper towel, brush 1/2 teaspoon butter onto griddle. Wipe off excess. Fill pastry bag fitted with 1/4 -inch plain round tip with batter; twist end of bag, and secure with rubber band. Working in batches, pipe heart shapes, drawing V of batter in center of hearts to fill, on heated griddle. When pancakes have bubbles on top and are slightly dry around edges, about 2 minutes, flip over. Cook until golden on the bottom, about 1 minute. Repeat with remaining batter, using 1/2 teaspoon butter on griddle for each batch, keeping finished pancakes on a heat-proof plate in oven until ready to serve.

This recipe is taken from "Taste of Home":


1/2 cup butter, softened

1/2 cup shortening

2 cups sugar

4 eggs

31/2 cups all-purpose flour

2 teaspoons baking soda

1/2 teaspoon salt

11/2 cups buttermilk

2 teaspoons vanilla extract

11/2 cups ground walnuts


2 (8 ounce, 3 ounce) packages cream cheese, softened

3/4 cup butter, softened

5-51/2 cups confectioners' sugar

11/2 teaspoons vanilla extract

1/3 cup finely chopped walnuts

In large bowl, cream first three ingredients. Add eggs, one a time, beating well after each addition. Combine flour, soda and salt; gradually add to creamed mixture alternately with buttermilk and vanilla. Beat on low speed just until combined. Stir in walnuts. Pour into three greased, floured 9-inch round baking pans. Bake at 350 degrees 20-25 minutes or until toothpick inserted near the center comes out clean. Cool 5 minutes; remove from pans to wire racks to cool completely.

Frosting: Beat first two ingredients in large bowl. Add sugar; mix well. Beat in vanilla until smooth. Spread frosting between layers and over top and sides of cake. Sprinkle with walnuts. Store in refrigerator.

This recipe is from Kellogg's/Rice Krispies:


3 tablespoons butter or margarine

1 (10-ounce) package regular marshmallows

6 cups Rice Krispies cereal

Canned frosting or decorating gel

In large saucepan, melt butter over low heat. Add marshmallows; stir until completely melted. Remove from heat. Add cereal. Stir until well coated. Cool slightly. Using buttered hands, shape cereal mixture into mug shapes, reserving small portions of cereal mixture for handles. Attach one handle to each mug, securing with frosting. Decorate with additional frosting. Best if served the same day.

This cool recipe is from "Family Fun" magazine:


1 (10 3/4-ounce) pound cake

1 (31/8-ounce) box instant pudding

1 cup whipped topping

2 bananas and 4 large strawberries

Mint sprigs, optional

Chilled chocolate syrup

Slice pound cake into several horizontal slices about an inch thick. Prepare pudding according to package directions. Mix pudding with whipped topping. Chop up fresh fruit. Layer cake, fruit, and little less than half of pudding mixture in loaf pan. Top cake with remaining pudding. Put cake in fridge for couple of hours. When it's chilled, decorate it; top with trimmed strawberries and mint sprigs. Squeeze on greeting with chilled chocolate syrup.