Delicious Delights for Mom
April 25th, 2016
Potato cakes topped with apple dip add a tasty addition to any Mother’s Day brunch.

Potato cakes topped with apple dip add a tasty addition to any Mother’s Day brunch.

Host a beautiful brunch to pay tribute to Mom and other special women in your life this Mother’s Day

Curried Potato Cakes with Apple Cilantro Dip

  • 2 large Russet potatoes (about 1½ pounds)
  • 1 can coconut milk
  • 1 cup milk (2 percent or whole)
  • 2 bay leaves
  • 1 1/2 teaspoon plus 1/8 teaspoon kosher salt, divided
  • 2 teaspoons yellow curry powder
  • 2 tablespoons unsalted butter
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon finely minced garlic
  • 1 large egg, beaten
  • 1 cup flour, divided
  • 6 tablespoons canola oil
  • 1 cup plain Greek yogurt
  • 1 tablespoon fresh lime juice
  • 1/2 cup grated crisp tart/sweet apple
  • 2 tablespoons chopped cilantro and extra whole pieces for garnish

Peel potatoes and cut into 1-inch chunks. Put potatoes, coconut milk, 1 cup of the regular milk, bay leaves and 1 teaspoon of salt into a medium saucepan; heat to simmer. Continue simmering, on medium to medium-high heat, until potatoes are tender and can be easily pierced with a fork—about 18 to 25 minutes. Stir occasionally to prevent scorching.

Reserve ¼ cup of milk mixture. Drain potatoes, but do not rinse. Move potatoes to a medium mixing bowl and discard the bay leaves. Add butter to potatoes. Using a potato masher, mash until potatoes are broken down and there are no pieces left bigger than a pea. The mash does not need to be smooth.

Add reserved ¼ cup of milk mixture, cayenne, ½ teaspoon salt, garlic, ½ cup of flour and egg. Stir to combine. Mix in curry powder.

To form potato cakes, divide mixture into 12 equal portions, rolling each into a ball and dredging in remaining flour. Press lightly into pancake shape (3- to 4-inch diameter) and reserve on a plate.

Heat 3 tablespoons oil in a large nonstick frying pan. Add half of patties and fry for about 5 minutes, turning once, until golden brown on both sides and cooked through. Put cooked patties on a plate lined with paper towels. Repeat with remaining patties.

Make yogurt dip by combining yogurt, lime juice, apple, 1/8 teaspoon salt and cilantro. Top each potato cake with dip and garnish with whole cilantro.

Courtesy of United States Potato Board


Sweet Sorghum Tea

  • 6 cups water
  • 4 black tea bags
  • 3/4 cup sorghum syrup
  • 1/4 cup sugar
  • 1/4 cup bourbon (optional)
  • Juice of 1 orange
  • 1 orange, washed and sliced
  • Mint for garnish

Boil water. Remove from heat. Add tea bags and steep for 5 minutes. Remove tea bags and stir in sorghum syrup and sugar. Pour into a pitcher and refrigerate until cold.

Stir in bourbon and orange juice. Add sliced oranges to pitcher. Serve over ice and garnish with mint.

Courtesy of

Spicy Latte

  • 2 teaspoons instant espresso powder or instant coffee granules
  • 2 teaspoons unsweetened cocoa powder
  • 1 1/2 teaspoons sugar
  • Pinch of ground cinnamon
  • Pinch of ancho, chipotle or cayenne chile pepper
  • 1 cup fat-free milk

In a serving mug, stir together espresso, cocoa, sugar, cinnamon and pepper. Stir in 2 tablespoons milk to make a paste.

Heat remaining milk in a saucepan until very hot. Pour milk into a mug and stir to blend with paste. Serve immediately.

Courtesy of MilkPEP


Mini Fresh Fruit Cups with Pastry Topper

  • 1 refrigerated pie crust
  • 1 teaspoon sugar
  • ½ teaspoon cinnamon
  • 1 1/2 cups fresh fruit
  • 2 teaspoons wheat germ
  • Honey (optional)
  • Colorful, decorative sprinkles (optional)

Heat oven to 375 F.

Mix sugar and cinnamon together in a small bowl. Using a cookie cutter (3 inches or smaller), cut pie crust into shapes. Sprinkle shapes with sugar-cinnamon mixture. Bake on parchment-lined cookie sheet for 10 to 12 minutes, until lightly browned. Top with decorative sprinkles. Cool.

Slice fruit into a medium bowl and mix with wheat germ. Add honey, if desired, for additional sweetness. Divide fruit into 4-ounce ramekins. Let sit until pie crust is cool, then top fruit with one pie crust shape per dessert. You will have several pieces of leftover crust.

Courtesy of Wheat Foods Council


Asparagus and Swiss Bake

  • 2 cups cut (1-inch) asparagus spears
  • ½ cup chopped red bell pepper
  • ½ cup medium green onions, sliced
  • 2 cups shredded Swiss cheese, divided
  • ¾ cup Bisquick mix
  • 1½ cups milk
  • 1 teaspoon lemon-pepper seasoning salt
  • 3 eggs

Heat oven to 350 F. Spray an 8-inch square glass baking dish with cooking spray. In a 1-quart saucepan, heat 1 inch water to boiling. Add asparagus; cook uncovered for 2 minutes. Drain.

In a baking dish, mix asparagus, bell pepper and onion. In a medium bowl, combine 1½ cups of cheese and remaining ingredients until blended. Pour into baking dish.

Bake, uncovered, for 35 to 40 minutes, until knife inserted between center and edge comes out clean. Sprinkle with remaining cheese the last 5 minutes of baking.

Courtesy of Betty Crocker