GOTG Presents its Mother’s Day Recipe Box

By Erica Root, Mary McCune, Michelle Sweezey

Mother’s Day is officially less than a week away and if you’ve been struggling to figure out how to celebrate the woman that gave birth to you, then look no further. The Girls on the Grid got you covered with our Mother’s Day recipe box.

 

Erica Root

This Mother’s Day I plan on hosting a family brunch at my apartment. While I’ve hosted numerous brunches over the years, I don’t think I’ve ever hosted one for my family.

That’s about to change. I plan on busting out a few of my go-to recipes, one of which I’d like to share with you all: Strawberry Nutella Crepes.

Everyone loves a crepe. Whether you’re craving something sweet or savory, crepes have something to offer. And the best part is that crepes are pretty simple to make. All it takes is a little batter, your favorite ingredients, and a little patience.

For making the crepe itself:

  • 1 cup flour
  • 2 eggs
  • splash of vanilla
  • ½ cup milk
  • ½ cup water
  • ¼ teaspoon salt
  • cooking spray or butter

 

Mix the above ingredients together making sure to get rid of all the lumps. The batter will be like a liquidy pancake batter. Heat up your skillet (I prefer using a small skillet pan), it should be medium-hot to start with and I normally bring it down to medium heat after the first crepe has been made. Spray the pan (or use butter, it’s up to you), then pour the batter so it forms a thin coating along the bottom of the pan. Wait a minute or two and flip over. The second side won’t take too long. (insider tip: sometimes the first crepe doesn’t look as pretty as the rest of them, making sure the pan is sufficiently pre-heated will help to avoid an anemic looking crepe).

 

Once the crepe is done cooking, spread some Nutella and strawberry slices and you are good to go!

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Wishing everyone a Happy Mother’s Day, but especially to my Mamma Mia, Sharon Lynn Root!

 

 

Mary McCune

 

I plan on celebrating with my mother in the morning and future mother-in-law in the evening, and have been researching recipes that I can easily bake twice in one day. I came up with this recipe on my own using a special kind of flour (self-rising) that seems to make my cakes bake perfectly without any weird bumps! One cake takes about an hour from prep to oven exit. This cake is a match made in heaven with any cup of tea or coffee, and is guaranteed to make any mom smile.

Mary and Mom-in-Law

Rhubarb Almond Tea Cake

  • ¾ cup butter, room temperature
  • ¾ cup sugar plus 2 tbsp
  • 2 eggs
  • 1 cup almond flour
  • ¾ cup self-rising flour
  • 1 tsp baking powder
  • 1 tbsp cinnamon
  • 3-4 stalks of rhubarb, trimmed and cut into 2-inch pieces
  • Handful of sliced almonds

 

  1. Preheat oven to 360 degrees F. Grease and line a 9” cake pan with wax paper (bottom and sides)
  2. Whisk together butter and ¾ cup sugar with an electric mixer until fluffy, about 4-5 minutes. Add eggs one at a time. Add almond flour. Add sifted flour and baking powder.

Mars Kitchen

  1. Place half of the rhubarb onto the bottom of the cake pan and sprinkle 1 tablespoon sugar over each piece. Keep pieces away from the edge of the pan.

rhubarb

  1. Spoon cake mixture on top of rhubarb. Arrange the remaining half of the rhubarb on top and sprinkle remaining tablespoon of sugar.

cake batter

  1. Bake for 30 minutes. Remove from oven once golden and allow to cool in tin for 10 minutes before removing.
  2. Sprinkle sliced almonds on top.

finished cake

 

 

 

Michelle Sweezey

Sweezy M

 

I love to cook and bake with my kids, and now that they’re nine and seven and have been serving as my sous chefs for the last few years, they can actually do most of the cooking by themselves. This year I’ve prepared a breakfast menu for them and plan to supervise its preparation from a stool in the sunshine while I sip my morning coffee (and totally not freak out about the eggs that fall on the floor. . .).

 

Here’s what they are making me:

  • Scrambled Eggs. Seriously, every kid on the planet should know how to make these.
  • Bacon- **top secret hint- put this in the toaster oven on a broiler pan with a foil lined drip pan below it for 15 minutes and presto- crispy bacon with no mess or hot grease problems.
  • Banana Strawberry Oatmeal Mini Muffins.

Ingredients:

1 cup unsweetened applesauce

2 ripe bananas

10 large strawberries cut into quarters

2 cups oat flour

1 1/2 tsp baking powder

1/2 tsp baking soda

Directions:

  1. Preheat oven to 400 degrees and grease muffin pans.
  2. Place all ingredients except strawberries in the blender, soft ingredients at the bottom. Blend until well mixed. If you aren’t game to let the use the blender you can go old school and use a potato masher for the bananas and applesauce then blend in the dry ingredients.
  3. Remove blender from base, turn fold in diced strawberries.
  4. Pour batter into greased mini-muffin tins, bake for 15-18 minutes or until a toothpick comes out clean.

 

After we eat and they clean up we’ll make a cheery call to Nana then roll out gangster style on our cruisers to hit the East Sacramento Garden Tour, and if all goes well, we might even hit up the catered luncheon in the Tea Garden.

Late afternoon plans include scintillating possibilities like napping during a family movie, napping during family reading time, or um, just napping, followed by a final evening walk or cruise a bit down the road to a favorite family bike pit stop— The Shack— for a frosty drink and a burger, just to keep things authentic.

 

 

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