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Mothers Day Brunch Planner

Guest Author - Sandra Lee Garth

Moms deserve special treatment everyday for the love and care they shower on their families. While we may show our appreciation in small ways throughout the year, the second Sunday in May is set aside for the official recognition of Mom. Start the celebration with Mom’s favorite hot beverage and magazine brought to her in bed, while brunch is being prepared.

Mother's Day Brunch

Cocoa Swirl Rolls
Orange Juice or Mimosas
Sweet Potato and Turkey Sausage Skillet
Steamed Asparagus

Special Touches

Ask Mom if she’d like brunch in bed or at the table with the family. For either option she’ll appreciate a beautifully set table in her honor.

Table Décor
Use the best dishes available
Fresh or silk flowers
Pictures of her
Pictures of her Children
Children’s artwork
Candles
Faux crystals
Fruit arrangement


Sweet Potato and Turkey Sausage Skillet
1 TBS canola oil
1 small onion chopped
1 small green pepper chopped
2 tsp minced jalapeno pepper
1 lb light or lean smoked turkey or kielbasa sliced thin
1 medium baked sweet potato sliced thin*
2 whole eggs
3 egg whites
2 TBS soy milk
¼ tsp salt
¼ tsp pepper



Use an ovenproof medium nonstick skillet. Heat the olive oil in pan over medium heat and add the onion, green pepper and jalapeno. Sauté until tender, about 5 minutes. Add the sausage and cook for 2 minutes. Layer the sweet potatoes slices over the sausage mixture. Or roughly smash yams with a fork and spread over sausage mixture.

In a medium bowl beat the eggs, egg whites, soy milk, salt and pepper. Then pour over potatoes. Reduce heat to low and let the mixture cook until edges begin to set. Place the skillet under the broiler or in heated oven until the tops of the mixture begins to brown and bubble. Serves 4.

* Bake sweet potato in microwave on HI for approximately 5 minutes for a medium sized potato. If all else fails you can use canned ones, but your taste buds won’t be as happy.

Cocoa Swirl Cinnamon Rolls
Basic Sweet Dough
¾ cup low-fat milk
½ cup sugar
1 ¼ tsp salt
½ cup butter
2 pkgs active dry yeast
1/3 cup warm water (105°F - 115°F)
3 eggs, room temperature
5 ½ - 6 ½ cups all-purpose flour

Place milk, sugar, salt, and butter in small saucepan. Heat over low heat until butter melts and sugar dissolves. Cool to lukewarm. Dissolve yeast in warm water (100° F) in a large bowl. It helps to have the bowl slightly warm to maintain the temperature of the water. Add lukewarm milk mixture, eggs and 5 cups flour. With the mixer hook attached, mix on low speed about 2 minutes.
With the mixer still on low add the remaining flour ½ cup at a time and mix for about
1 ½ minutes until the dough to start to clean the sides of the bowl. Then mix for 2 more minutes. Take care to not overwork the dough.

Place dough in a bowl greased with butter or oil, just a light coating, and turn to grease the top. Cover and let rise in a warm, draft free place, about an hour or until doubled. Depending on the temperature of the kitchen it may take longer. After it’s doubled in bulk, punch it down and shape as desired.

Cocoa Swirl
1 cup firmly packed brown sugar
1 cup sugar
½ cup butter, softened
¼ cup all-purpose flour
1 TBS cocoa
1 ½ TBS cinnamon
Caramel Glaze
1/3 cup evaporated milk
2 TBS brown sugar
1 ½ cups powdered sugar
1 tsp vanilla

Place brown sugar, powdered sugar, butter, flour, cocoa, and cinnamon in medium size bowl. Mix on low speed about 2 minutes. Turn dough onto lightly floured surface and roll into a 10’x24” rectangle. Spread sugar-cinnamon mixture evenly over dough, and angled spatula works great for this, or the back of a spoon. Roll dough tightly from long side to form 24” roll, pinching seam together. Cut into 24 - 1” slices. Place 12 rolls each in 2 greased 9”x13” pans. Cover and let rise in warm draft free place 45-60 minutes, or until doubled in bulk.

Bake at 350°F for 20-25 minutes. Remove from pans immediately and spoon caramel glaze over warm rolls.

For the glaze - Place evaporated milk and brown sugar in small saucepan. Cook over medium heat until mixture begins to boil, stirring constantly. Place milk mixture, powdered sugar, and vanilla in mixer bowl. Beat on medium speed about 2 minutes or until creamy. This glaze will not be a traditional thick caramel, but will have a rich caramel taste.

Happy Mother’s Day!!







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Content copyright © 2014 by Sandra Lee Garth. All rights reserved.
This content was written by Sandra Lee Garth. If you wish to use this content in any manner, you need written permission. Contact Shalia Hayes for details.

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