Mother’s Day is Sunday and it’s not just a time to celebrate everything mom does – it’s a time to take care of her just like she takes care of everyone else.
Laura Buxenbaum is a registered nutritionist with the Dairy Alliance. She joined us in sharing recipes that you can make special for the mom in your life.
It’s strawberry season in North Carolina! Here are 4 sweet recipes for fresh baking
Blueberries, lemon, and ricotta are always the perfect pair and they don’t disappoint this cake. Sweet enough to serve as a nice dessert, but not too sugary to have for breakfast or a summer afternoon snack. The lemon icing makes it a bit more dessert-like, so leave it out if you want something less sweet.Preparation time: 15 minutesCooking time: 50 minutesTotal time: 1 hour 5 minutesServings: 8th
- 1 1⁄2 cups all-purpose flour
- 1 cup of sugar
- 2 teaspoons of baking powder
- 1 teaspoon of salt
- 3 eggs
- 1 1⁄2 cups of ricotta
- 1 tablespoon of vanilla
- Zest of one lemon
- 1 stick butter, melted
- 2 cups of blueberries
- 1 cup powdered sugar, sifted
- 2 tablespoons of fresh lemon juice
- 1 tablespoon butter, melted
Preheat the oven to 350 °. Generously grease a 9-inch cake or springform pan with nonstick spray. Put aside.
In a large bowl, mix the flour, sugar, baking powder and salt together. In a medium bowl, stir together the eggs, ricotta, vanilla and lemon zest until smooth. Fold in dry ingredients until everything is well mixed. Then stir in melted butter, followed by 1 1/2 cups of blueberries, being careful not to crush the berries. Scrape the batter into the prepared pan and spread the remaining half cup of blueberries on top.
Bake the cake until the edges are golden brown and a tester inserted in the center comes out clean (50-55 minutes). Allow to cool for at least 20 minutes before demoulding. For the icing, mix powdered sugar, melted butter and lemon juice until smooth in a measuring cup with a spout so that it is easy to pour. Take out of the pan and place on a cake plate. If desired, pour the glaze over it.
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Add a touch of sweetness to this main course of chicken salad with dried cranberries and walnuts. Cubed cheese increases both protein and calcium in this nutrient-rich salad.
- 2 1⁄2 cups of grilled skinless and boneless chicken breasts (1⁄2-inch pieces)
- 1⁄2 cup of yogurt
- 1 teaspoon of curry powder
- 1⁄2 cup pitted and diced mango
- 1 cup of dried, sweetened cranberries
- 1⁄2 cup walnuts roughly chopped
- 1⁄3 cup mozzarella, cut into small cubes
- Grill the chicken breast, cut into small pieces and set aside. In a medium bowl, mix the yogurt and curry with a whisk and stir in the chicken, mango, cranberries, walnuts and mozzarella. Mix well and serve on lettuce leaves if desired.
Recipe Source: Chef Kevin Millonzi, Chef / Owner of PROV Restaurant and Atomic Catering, Providence, RI, on behalf of 3-A-Day of Dairy
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Mini mason jars are perfect for single serve cakes. The filling can be done up to two days in advance, which makes it easier to entertain in the summer. Top with fresh strawberries and melted chocolate to serve.
- 7 chocolate graham cracker sheets
- 1⁄3 cup of sugar plus 1 tablespoon
- 2 tablespoons of melted unsalted butter
- 1 tablespoon of water
- 2 1⁄4 cups of milk
- 3 tablespoons of cornstarch
- 1⁄8 teaspoon of salt
- 1 large egg, room temperature
- 2 ounces of cream cheese
- 1 teaspoon vanilla extract
- 1 1⁄2 cups of diced strawberries
- 1/4 cup semi-sweet chocolate chips
- Preheat the oven to 350 °.
- Place graham crackers in the bowl of a food processor and pulse until the pieces resemble coarse sand. Add 1 tablespoon of sugar, melted butter, and water and pulse for another minute. Place 1 heaping tablespoon of crumb mixture in each 10 (4 ounce) mason jars or mini cake plates; Press firmly and evenly across the bottom of the glass or bowl and gently up the sides. Place on a baking sheet and bake for 5 minutes. Remove from oven and allow to cool.
- Combine the sugar, cornstarch, salt and egg in a medium bowl and stir until well mixed. Place the milk in a medium-heavy saucepan with a thick bottom over medium heat. Boil milk until tiny bubbles form on the edge, but do not boil. Temper the egg mixture by whipping half a cup of hot milk into the egg mixture. Then gradually add the sugar-egg mixture to the milk, stirring constantly with a whisk. Continue cooking until thick and bubbly, about 5-6 minutes, stirring constantly so it doesn’t scorch to the bottom. Take off the stove; Stir in the cream cheese and vanilla. Let cool for about 10 minutes, then transfer to a plastic bag or piping bag with a zipper and refrigerate for at least an hour or until serving.
- Spread the biscuit cream mixture evenly between 10 jars lined with crust. Top each cake with diced strawberries.
- Melt chocolate on HIGH in a microwaveable bowl for 30 seconds, stir, and repeat for another 30 seconds. Drizzle chocolate over the cake with a spoon.
Nutritional information per serving: 139 calories, 3.5 g protein, 19 g carbohydrates, 1 g fiber, 6 g fat (3.3 g saturated), 29.3 mg cholesterol, 100 mg sodium, 90 mg calcium
Recipe source: Maureen Callahan, RD
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