{"id":25008,"date":"2012-05-10T01:56:12","date_gmt":"2012-05-10T01:56:12","guid":{"rendered":"http:\/\/www.ou.org\/life\/?p=25008"},"modified":"2017-04-18T03:26:43","modified_gmt":"2017-04-18T08:26:43","slug":"mothers-day-make-it-great-eileen-goltz","status":"publish","type":"post","link":"https:\/\/www.ou.org\/life\/food\/recipes\/mothers-day-make-it-great-eileen-goltz\/","title":{"rendered":"Guaranteed to Make Mom Happy"},"content":{"rendered":"<p><em><strong>Please note: Eileen Goltz is a freelance kosher food writer.\u00a0<\/strong>The Orthodox Union makes no endorsements or representations regarding kashrut certification of various products\/vendors referred to in her articles, blog or web site.<\/em><\/p>\n<p>Oy vey, it\u2019s Mother\u2019s Day again. Time for the annual \u201chonor your mother\u201d dilemma.\u00a0 Flowers and Candy? Candy and brunch? Brunch and a present? Present and mushy card? Phone call and jewelry? The options (and opportunity to really mess up) are endless. This is where I, as your trusty guide through all things \u201cpresent\u201d and culinary, can really help you out.<\/p>\n<p>My advice, ah hem\u2026<em>do everything you&#8217;ve been promising to do but never got around to<\/em> AND feed her AND <em>clean up afterwards<\/em>. Simple, effective advice and guaranteed to make the mom, stepmom, mom-in-law, grandmother or the woman in your life who is like a mother to you weep for joy and rejoice in the knowledge that the \u201cto do\u201d list has been emptied. Presents and meals are all well and good but, trust me on this, showing her you love and honor her by <em>doing<\/em> what\u2019s important to her means way more than any all-you-can eat buffet or \u201cWorld\u2019s Best Mom\u201d charm bracelet.<\/p>\n<p><a href=\"http:\/\/www.ou.org\/life\/files\/Mothers-Day.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-post-25008 wp-image-25126 alignright\" title=\"Mother's Day Concept\" src=\"http:\/\/www.ou.org\/life\/files\/Mothers-Day-300x199.jpg\" alt=\"\" width=\"300\" height=\"199\" srcset=\"https:\/\/www.ou.org\/life\/files\/Mothers-Day-300x199.jpg 300w, https:\/\/www.ou.org\/life\/files\/Mothers-Day.jpg 425w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/a>Need suggestions? Clean out the (in no particular order) closet, garage, basement, attic, and throw away or give away all the \u201cstuff\u201d that has been annoying your mom for years or decades. Change the oil, rotate the tires, fix the broken [fill in the blank], weed and till the garden, plant the flowers, wash her car.<\/p>\n<p>In other words, think and do what she has told you she wants, what she doesn\u2019t have time to do or what you know she needs done but can\u2019t do herself.<\/p>\n<p>As for the food aspect of the day, taking mom out of the kitchen is always a good idea. I\u2019m going to give you a couple of absolutely super delicious recipes that even those helpers as young as 4 or 5 can participate in and know that their presence is an integral part of the best present ever.<\/p>\n<h3><strong><span style=\"text-decoration: underline;\">Blueberry-Stuffed French Toast Casserole<\/span><\/strong><span style=\"text-decoration: underline;\"> (dairy)<\/span><\/h3>\n<p>8 to\u00a012 servings<\/p>\n<h4><span style=\"text-decoration: underline;\">Ingredients<\/span>:<\/h4>\n<ul>\n<li><em>12 slices bread<\/em><\/li>\n<li><em>2 (8-oz.) packages cream cheese<\/em><\/li>\n<li><em>2 cups fresh or frozen blueberries<\/em><\/li>\n<li><em>10 eggs<\/em><\/li>\n<li><em>1\/3 cup maple syrup<\/em><\/li>\n<li><em>2 cups milk<\/em><\/li>\n<\/ul>\n<h4><span style=\"text-decoration: underline;\">Sauce<\/span>:<\/h4>\n<ul>\n<li><em>1 cup water<\/em><\/li>\n<li><em>2 Tablespoons cornstarch<\/em><\/li>\n<li><em>1 cup sugar<\/em><\/li>\n<li><em>2 cups fresh or frozen blueberries<\/em><\/li>\n<li><em>1 Tablespoon butter<\/em><\/li>\n<li><em>\u00bd teaspoon cinnamon<\/em><\/li>\n<li><em>Whipped cream (optional)<\/em><\/li>\n<\/ul>\n<h4><span style=\"text-decoration: underline;\">Instructions<\/span>:<\/h4>\n<ol>\n<li>Cube the bread.<\/li>\n<li>Spray bottom of 13&#215;9-inch glass baking dish with vegetable spray and place half the bread cubes in the pan.<\/li>\n<li>Cube the cream cheese and put on top of the bread. Distribute blueberries over the cream cheese. Place remaining bread over blueberries.<\/li>\n<li>Beat the eggs; add maple syrup and milk. Pour mixture over the bread and cream cheese. Place plastic wrap over the dish and refrigerate overnight.<\/li>\n<li>Preheat oven to 350\u00b0F.<\/li>\n<li>Bake casserole, covered with foil, in the middle of oven for 30 minutes. Remove foil and bake another 30 minutes or until it is puffed and golden. Let it sit about 10 minutes before slicing and plating.<\/li>\n<li><span style=\"text-decoration: underline;\">Sauce<\/span>: Cook the water, cornstarch, sugar and 1 cup of the blueberries until it thickens. Add remaining 1 cup of blueberries, butter and cinnamon. Pour sauce over the individual portions. Top with whipped cream, if desired.<\/li>\n<\/ol>\n<hr \/>\n<h3><strong><span style=\"text-decoration: underline;\">Potato, Salmon\u00a0and\u00a0Spinach\u00a0Casserole\u00a0<\/span><\/strong><span style=\"text-decoration: underline;\">(dairy\/fish)<\/span><\/h3>\n<h4><span style=\"text-decoration: underline;\">Ingredients<\/span>:<\/h4>\n<ul>\n<li><em>8 large eggs<\/em><\/li>\n<li><em>\u00be cup whipping cream<\/em><\/li>\n<li><em>\u00be teaspoon kosher salt plus more<\/em><\/li>\n<li><em>\u00bd teaspoon ground black pepper, plus more<\/em><\/li>\n<li><em>5 Tablespoons unsalted butter, divided in half<\/em><\/li>\n<li><em>1 lb. salmon, cut into bite size pieces<\/em><\/li>\n<li><em>1 cup sliced leeks, white and green parts only<\/em><\/li>\n<li><em>1 lb. shredded potatoes (frozen are\u00a0ok)<\/em><\/li>\n<li><em>8 oz. frozen chopped spinach, thawed, squeezed dry<\/em><\/li>\n<li><em>1 cup grated Pepper Jack or Swiss cheese<\/em><\/li>\n<li><em>1\/3 cup grated Parmesan<\/em><\/li>\n<\/ul>\n<h4><span style=\"text-decoration: underline;\">Instructions<\/span>:<\/h4>\n<ol>\n<li>Preheat oven to 350\u00b0F. Generously grease 9&#215;13-inch baking pans with 1\u00bd Tablespoons butter and spread the shredded potatoes over the bottom. Dot the top with additional 1\u00bd Tablespoons butter.<\/li>\n<li>Bake for 20 minutes until they start to become golden. Remove from oven. Do not overcook. Let it cool.<\/li>\n<li>In a bowl combine the eggs, cream, 1 teaspoon salt, and pepper in a large bowl. Whisk and set aside.<\/li>\n<li>In a skillet melt 1 Tablespoon of the butter. Add salmon and cook, turning often, until browned all over, about 5 minutes. Remove from the skillet but don\u2019t clean it out. Add the chopped leeks, season with the remaining butter and salt and cook, stirring constantly for 3 or 4 minutes. Add the leeks to the salmon.<\/li>\n<li>Sprinkle the spinach, leeks, and salmon over potato crust. Season with salt and pepper and then pour the egg mixture over the top. Sprinkle the cheeses over the top of the sausage mixture and return it to the oven.<\/li>\n<li>Bake 35 to 45 minutes until the top is golden and puffy. Let cool for about 5 minutes and then serve.<\/li>\n<\/ol>\n<p><em>Modified from a <\/em>Bon App\u00e9tit<em> recipe, November 2011.<\/em><\/p>\n<hr \/>\n<h3><strong><span style=\"text-decoration: underline;\">Fake Bacon Brunch Strada<\/span><\/strong><span style=\"text-decoration: underline;\">\u00a0(dairy)<\/span><\/h3>\n<div>8 servings<\/div>\n<div>\n<h4><span style=\"text-decoration: underline;\">Ingredients<\/span>:<\/h4>\n<\/div>\n<ul>\n<li><em>1 bag frozen hash browns<\/em><\/li>\n<li><em>1 can cream of mushroom soup<\/em><\/li>\n<li><em>\u00bd container sour cream<\/em><\/li>\n<li><em>1 diced onion<\/em><\/li>\n<li><em>1 lb. cooked fake bacon vegetable\u00a0substitute, diced<\/em><\/li>\n<li><em>2 cups mozzarella cheese<\/em><\/li>\n<\/ul>\n<h4><span style=\"text-decoration: underline;\">Instructions<\/span>:<\/h4>\n<ol>\n<li>Preheat oven to 350\u00b0F.\u00a0 Grease a 9&#215;13-inch baking pan.<\/li>\n<li>In a bowl combine the soup and sour cream and set it aside.<\/li>\n<li>Spread the hash browns on the bottom of the pan.<\/li>\n<li>Spoon the sour cream\/mushroom soup mixture over the hash browns. Sprinkle the onions and fake bacon over the top and then sprinkle the cheese over the top.<\/li>\n<li>Cover with foil and bake for 45 minutes. Remove the foil and bake an additional 15 minutes.<\/li>\n<\/ol>\n<p><em>Submitted by Amy Rostem of NY, NY.<\/em><\/p>\n<hr \/>\n<h3><strong><span style=\"text-decoration: underline;\">Apple Lasagna<\/span><\/strong><span style=\"text-decoration: underline;\">\u00a0(dairy)<\/span><\/h3>\n<h4><span style=\"text-decoration: underline;\">Ingredients<\/span>:<\/h4>\n<ul>\n<li><em>1 cup sour cream<\/em><\/li>\n<li><em>1\/3 cup brown sugar<\/em><\/li>\n<li><em>12 slices French bread or challah<\/em><\/li>\n<li><em>1\u00bd cups cheddar cheese, grated<\/em><\/li>\n<li><em>\u00be cup Monterey Jack cheese, grated<\/em><\/li>\n<li><em>1 large can apple pie filling<\/em><\/li>\n<li><em>1 cup granola, with raisins or cranberries<\/em><\/li>\n<\/ul>\n<h4><span style=\"text-decoration: underline;\">Instructions<\/span>:<\/h4>\n<ol>\n<li>In a bowl combine the sour cream and brown sugar; mix and set aside in the refrigerator.\u00a0 In another bowl mix together the cheese.<\/li>\n<li>Preheat oven to 350\u00b0F. Grease a 9&#215;13-inch baking pan.<\/li>\n<li>Place 6 pieces of French bread or challah on the bottom of the pan. Spread \u00bd of the can of pie filling on top of the bead. Then sprinkle \u00bd of the cheese on top of the apple pie filling, then top with the remaining bread slices. Spread the remaining apple filling over the top of the bread and then sprinkle the top with the granola.<\/li>\n<li>Bake for 25 minutes. Top with the remaining cheese and bake an additional 5 to 10 minutes until the cheese is melted and bubbly.<\/li>\n<li>Serve with the sweetened sour cream.<\/li>\n<\/ol>\n<p><em>My files, source unknown.<\/em><\/p>\n<hr \/>\n<h3><strong><span style=\"text-decoration: underline;\">Raisin\u00a0Bread Bake\u00a0<\/span><\/strong><span style=\"text-decoration: underline;\">(dairy or pareve)<\/span><\/h3>\n<p><em>You should make this the night before you want to serve it.<\/em><\/p>\n<h4><span style=\"text-decoration: underline;\">Ingredients<\/span>:<\/h4>\n<ul>\n<li><em>1 stick (\u00bd cup) butter or margarine<\/em><\/li>\n<li><em>1 cup packed brown sugar<\/em><\/li>\n<li><em>2 Tablespoons corn syrup<\/em><\/li>\n<li><em>12 slices raisin bread<\/em><\/li>\n<li><em>5 large eggs<\/em><\/li>\n<li><em>1\u00bd cups half-and-half or whipping cream or non-dairy substitute<\/em><\/li>\n<li><em>1 teaspoon vanilla<\/em><\/li>\n<li><em>1 Tablespoon orange juice concentrate<\/em><\/li>\n<li><em>\u00bc teaspoon salt<\/em><\/li>\n<li><em>1 cup chopped pecans or walnuts<\/em><\/li>\n<li><em>Powdered sugar (optional)<\/em><\/li>\n<li><em>Sliced strawberries (optional)<\/em><\/li>\n<\/ul>\n<h4><span style=\"text-decoration: underline;\">Instructions<\/span>:<\/h4>\n<ol>\n<li>Grease a 9&#215;13-inch pan.<\/li>\n<li>In a saucepan, combine the butter, brown sugar and corn syrup. Stir constantly while heating so that the butter melts and the brown sugar combine.<\/li>\n<li>Pour the mixture into the prepared pan.<\/li>\n<li>In a bowl mix together the eggs, half and half, vanilla, orange juice concentrate and salt. Whisk to combine.<\/li>\n<li>Arrange bread slices in one layer in baking dish, squeezing them slightly to fit. Pour \u00bd the mixture over the bread. Place the remaining bread into the pan and then pour the remaining egg mixture over the top.<\/li>\n<li>In a bowl whisk together eggs, half-and-half, vanilla, orange juice concentrate and salt until combined well and pour evenly over bread. Sprinkle the chopped nuts over the top.<\/li>\n<li>Cover and refrigerate for at least 2 hours before cooking.<\/li>\n<li>Preheat oven to 350\u00b0F.<\/li>\n<li>Bake, uncovered for 35 to 40 minutes or until the top is golden.<\/li>\n<li>Serve with maple syrup or sliced strawberries and powdered sugar.<\/li>\n<\/ol>\n<p><em>Modified from\u00a0<a href=\"http:\/\/epicurean.com\/\" target=\"_blank\">epicurean.com<\/a>.<\/em><\/p>\n<hr \/>\n<h3><strong><span style=\"text-decoration: underline;\">Kid-Friendly Cinnamon Rolls<\/span><\/strong><span style=\"text-decoration: underline;\">\u00a0(dairy or pareve)<\/span><\/h3>\n<p>18 to 20 servings<\/p>\n<h4><span style=\"text-decoration: underline;\">Ingredients<\/span>:<\/h4>\n<ul>\n<li><em>1 loaf frozen bread dough, thawed<\/em><\/li>\n<li><em>2 Tablespoons melted butter or margarine<\/em><\/li>\n<li><em>2\/3 cup brown sugar<\/em><\/li>\n<li><em>\u00bd cup chopped walnuts or pecans<\/em><\/li>\n<li><em>1 teaspoon ground cinnamon<\/em><\/li>\n<li><em>1\/3 cup whipping cream or non-dairy substitute<\/em><\/li>\n<li><em>2\/3 cup sifted powdered sugar<\/em><\/li>\n<li><em>1 Tablespoon milk or nondairy\u00a0substitute<\/em><\/li>\n<li><em>1 teaspoon vanilla<\/em><\/li>\n<\/ul>\n<h4><span style=\"text-decoration: underline;\">Instructions<\/span>:<\/h4>\n<ol>\n<li>Grease 2x 9-inch round cake pans.<\/li>\n<li>In a bowl combine the brown sugar, cinnamon and chopped nuts.<\/li>\n<li>Roll dough to a rectangle (if you&#8217;re working with kids, this can be any shape, as long as they can roll it). Brush the top with the melted butter and then sprinkle the cinnamon nut mixture over the dough.<\/li>\n<li>Starting at the long edge, roll the dough up, jelly roll style, not too tight and then, using a little water; moisten the edges. Place the seam side down and cut the roll into 18 to 20 slices.\u00a0<span style=\"line-height: 1.5;\">Place the rolls, cut side down, into the two prepared cake pans.<\/span><\/li>\n<li>Let rise for about 1 hour at room temperature, until doubled in size.<\/li>\n<li>Preheat oven to 350\u00b0F.<\/li>\n<li>Drizzle the cream over the rolls in the pan and then bake for 25 minutes.<\/li>\n<li>While the rolls are baking, in a bowl combine the powdered sugar, milk, and vanilla (add more powdered sugar or milk if you want the frosting thicker or thinner).<\/li>\n<li>Drizzle the frosting over the rolls while they\u2019re still warm.<\/li>\n<\/ol>\n<p><em>Modified from\u00a0<a href=\"http:\/\/about.com\/\" target=\"_blank\">about.com<\/a><\/em><\/p>\n<hr \/>\n<h3><strong><span style=\"text-decoration: underline;\">Cake Box Muffins\u00a0<\/span><\/strong><span style=\"text-decoration: underline;\">(dairy)<\/span><\/h3>\n<p>2 dozen muffins<\/p>\n<h4><span style=\"text-decoration: underline;\">Ingredients<\/span>:<\/h4>\n<ul>\n<li><em>1 yellow or white cake mix<\/em><\/li>\n<li><em>\u00bd cup oil<\/em><\/li>\n<li><em>2 teaspoons cinnamon<\/em><\/li>\n<li><em>3 eggs<\/em><\/li>\n<li><em>1 cup sour cream<\/em><\/li>\n<li><em>1 teaspoon vanilla<\/em><\/li>\n<li><em>3 Granny Smith apples or 3 Bosc pears,\u00a0chopped<\/em><\/li>\n<li><em>\u00bd to 2\/3 cup golden raisins<\/em><\/li>\n<li><em>1 Tablespoon lemon juice<\/em><\/li>\n<li><em>2 Tablespoons flour<\/em><\/li>\n<\/ul>\n<h4><span style=\"text-decoration: underline;\">Topping<\/span>:<\/h4>\n<ul>\n<li><em>\u00bd cup brown sugar<\/em><\/li>\n<li><em>\u00bc cup flour<\/em><\/li>\n<li><em>1 teaspoon cinnamon<\/em><\/li>\n<li><em>3 Tablespoons butter, softened<\/em><\/li>\n<\/ul>\n<h4><span style=\"text-decoration: underline;\">Instructions<\/span>:<\/h4>\n<ol>\n<li>Preheat oven to 350\u00b0F. Line 2x 12-cup muffin tins with paper cup cake liners.<\/li>\n<li>In a bowl, combine the cake mix, oil, cinnamon, eggs, sour cream, and vanilla. Mix to combine, 3 to 4 minutes; make sure all the lumps are gone when the mixing is done.<\/li>\n<li>Mix the apples and golden raisins in the lemon juice and then add the mixture to the batter.<\/li>\n<li>Divide the mixture between the muffin cups.<\/li>\n<li>In another bowl combine the brown sugar, flour, cinnamon and softened butter. Mix to combine and then sprinkle the topping over the top of the muffins.<\/li>\n<li>Bake for 25 to 30 minutes or until the muffins are golden on top.<\/li>\n<\/ol>\n<p><em>From my files, source unknown.<\/em><\/p>\n<hr \/>\n<p><em><strong>Eileen Goltz<\/strong>\u00a0is a freelance kosher food writer who was born and raised in the Chicago area. She graduated from Indiana University and the Cordon Bleu Cooking School in Paris. She lectures on various food-related topics across the U.S. and Canada and writes weekly columns for the Chicago Jewish News, kosher.com and the OU Shabbat Shalom Website. She is the author of the\u00a0<a title=\"Perfectly Pareve Cookbook\" href=\"http:\/\/www.feldheim.com\/catalogsearch\/result\/?q=perfectly+pareve\">Perfectly Pareve Cookbook<\/a>\u00a0(Feldheim) and is a contributing writer for the Chicken Soup for the Soul Book Group, Chicago Sun Times, Detroit Free Press and Woman\u2019s World Magazine. You can visit Eileen\u2019s blog by clicking:\u00a0<a title=\"Cuisine by Eileen\" href=\"http:\/\/cuisinebyeileen.wordpress.com\/\">Cuisine by Eileen<\/a>.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Key tips to making mom happy, with 7 delicious recipes to boot. Don&#8217;t forget to clean up!<\/p>\n","protected":false},"author":53,"featured_media":25126,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_cloudinary_featured_overwrite":false,"footnotes":""},"categories":[8],"tags":[],"class_list":["post-25008","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v24.9 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Guaranteed to Make Mom Happy - OU Life<\/title>\n<meta name=\"description\" content=\"Blueberry french toast casserole, potato salmon spinach casserole, fake bacon strada, apple lasagna, raisin bread bake, cinnamon rolls, cake box muffins\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.ou.org\/life\/food\/recipes\/mothers-day-make-it-great-eileen-goltz\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Guaranteed to Make Mom Happy - OU Life\" \/>\n<meta property=\"og:description\" content=\"Blueberry french toast casserole, potato salmon spinach casserole, fake bacon strada, apple lasagna, raisin bread bake, cinnamon rolls, cake box muffins\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.ou.org\/life\/food\/recipes\/mothers-day-make-it-great-eileen-goltz\/\" \/>\n<meta property=\"og:site_name\" content=\"OU Life\" \/>\n<meta property=\"article:published_time\" content=\"2012-05-10T01:56:12+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2017-04-18T08:26:43+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.ou.org\/life\/files\/Mothers-Day.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"425\" \/>\n\t<meta property=\"og:image:height\" content=\"282\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Eileen Goltz\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Eileen Goltz\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"9 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.ou.org\/life\/food\/recipes\/mothers-day-make-it-great-eileen-goltz\/\",\"url\":\"https:\/\/www.ou.org\/life\/food\/recipes\/mothers-day-make-it-great-eileen-goltz\/\",\"name\":\"Guaranteed to Make Mom Happy - 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