Celebrating Mother’s Day With Love – In Every Bite

Born in ancient Greco/Roman times to honor the goddesses of Rhea and Cybele, Mother’s Day evolved over the centuries to include religious connotations toward the “mother” church and proclamations of “Mother’s Peace Day” to honor world peace before going “secular” in the early 20th century when Anna Jarvis, daughter of Anna Reeves Jarvis – who promoted  “Mother’s Day Work Clubs” to promote mothers’ taking proper care of their children –  developed the modern Mother’s Day after her mother died,  to honor the sacrifices that mothers  made for their children.

While Jarvis worked to make Mother’s Day a national holiday on the second Sunday of May, and came to ultimately denounce the day later in her life, it has done little to dampen the spirit to celebrate mothers of the world who properly take care of their children in the name of love and peace.

The Merrick Girls Weekday Recipe facebook page celebrates Mother’s Day with some recipes that pay homage to, honor the sacrifices that mothers make for their children and display “nothing but love and thanks” toward mothers and motherhood.
Marilyn Guller-Cohen

1/4 cup (half a stick) butter, melted
3/4 cup packed light brown sugar
1 loaf brioche or challah, cut into 1 1/2-inch slices
8 eggs, slightly beaten
1 cup whole milk
1 tablespoon vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/2 cup pecans, chopped
1/8 teaspoon salt

Maple syrup and powdered sugar for topping (optional)

In a small bowl, combine brown sugar and melted butter and pour on the bottom of a 9×13-inch baking dish. Arrange slices of bread in the baking dish, overlapping if necessary. Combine milk, eggs, vanilla, salt, cinnamon and ginger in a bowl and pour evenly over bread slices. Sprinkle chopped pecans over bread slices. Wrap tightly with plastic wrap and place in the refrigerator for 4-12 hours.
In the morning, take the casserole out of the fridge for at least 10 minutes while you are preheat your oven to 350°F.
Bake casserole for 30-35 minutes. If top starts browning too quickly, loosely cover with foil for the last 10 minutes or so to keep the casserole from drying out.  Remove casserole from oven and let it cool slightly before serving. Serve with a dusting of powdered sugar and a drizzle of maple syrup.

Sharon Freed

2 cups grated sharp cheddar cheese
2 eggs
2 cups milk
3 cups bisquick( is kosher)
2 med. onions , chopped and sautéed until soft in 2 tbsp butter or marg.
6 tbsp butter or margarine, melted
5-6 tbsp. poppy seeds

In large bowl , mix bisquick, eggs, milk, sautéed onions and 1 cup grated cheese. Pour into well-greased 9×13-inch pan. Top with rest of cheese. Sprinkle with poppy seed. Drizzle with remaining 4tbsp melted butter or margarine. Bake at 30-35 minues at 400degrees until brown. It can be served with sour cream and frozen berries, if you wish. It will make a lovely brunch addition served alongside pasta salad.

Tammy Capon Eisenberg

4 large eggs
1 1/4 cups milk
2 tbsp. sour cream or plain yogurt
1/4 cup melted butter or margarine
1/4 cup pure vanilla extract
1 1/2 cups unbleached white flour
1 tbsp. sugar
1 1/4 tbsp.  baking powder
about 1 pound farmer cheese
1 pound ricotta cheese
2 large eggs
2 tbsp. sugar
2 tbsp. fresh lemon juice
dollop of sour cream or yogurt (plain or vanilla) applesauce, blueberries, strawberries or cherries heated with sweetener or fruit conserve and a dash of cinnamon

Preheat the oven to 350 degrees. With a blender or mixer, combine the batter ingredients until very smooth. Pour 1 1/2 cups of the batter into a buttered 9 x 13-inch baking pan. Bake for about 10 minutes or until set. Meanwhile, combine the filling ingredients and mix well. When the bottom layer of batter has set, remove the baking pan from the oven and smoothly spread the cheese filling over it. Briefly remix the remaining batter and then gently pour it over the filling, covering it completely. Return the pan to the oven and continue to bake for 45 to 50 minutes or until the top is puffed, set and browned.


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