Mother’s Day Brunch Ideas

 

When we think of Mother’s Day, we think of a delicious brunch. Mom’s deserved to be catered to, don’t they?

Anyone can choose a fancy restaurant to take their mom to. But not everyone can prepare brunch with pure love. Here are a few of our favorite brunch recipes, enjoy!

 

Recipe: Jam Straws

Summary: Flaky and sweet, the type of treat that melts in your mouth. They look excellent, as well!

Ingredients

  • 1 package puff pastry (2 sheets)
  • 1/4 cup seedless raspberry jam
  • Flour for dusting
  • Powdered sugar for sprinkling

Instructions

  1. Preheat oven to 400 degrees. Line two cookie sheets with parchment and set aside.
  2. Allow puff pastry to thaw as directed on the package.
  3. Dust work surface with flour and lightly dust rolling pin with flour.
  4. Roll out puff pastry until about 2″ larger on each side.
  5. Cut crosswise into two rectangles.
  6. Heat 1/4 cup of jam in microwave for 15-20 seconds, just enough to loosen the consistency.
  7. With a pastry brush, coat one piece of puff pastry with half the jam.
  8. Cover jam-coated piece with the remaining plain piece of puff pastry and gently roll together with rolling pin – not too hard, or your jam will squish out.
  9. Slice into long strips and twist, then place on parchment lined pan.
  10. Bake for 15 minutes or until golden brown.
  11. Let cool before removing from the pan.
  12. Sprinkle generously with powdered sugar.
  13. Repeat process with second sheet of puff pastry.

Preparation time: 10 minute(s)

Cooking time: 15 minute(s)

Number of servings (yield): 8

My rating 5 stars:  ★★★★★ 1 review(s)

Recipe: Apricot Sweet Rolls

Summary: If your mom asks who made this, you can hold your head up high and take credit. It’s that good!

Ingredients

For the Rolls:

  • 1/2 cup warm water
  • 1 (1/4 oz) pkg active dry yeast
  • 2 tablespoons sugar
  • 1/2 cup butter, melted
  • 3/4 cup warm milk
  • 3/4 cup sugar
  • 1 egg
  • 1 teaspoon salt
  • 4 cups flour

For the Filling:

  • 1/2 cup butter, softened
  • 1 cup sugar
  • 12-15 dried apricots
  • 1-2 tablespoons apple juice

For the Icing:

  • 1/2 cup salted butter
  • 21/2 cup powdered sugar
  • 5 -10 dried apricots
  • 1 tablespoon milk

Instructions

  1. Place your yeast and sugar in the warm water and set aside for about 10 minutes.
  2. Mix together the sugar, butter, milk, egg and salt in a separate bowl.
  3. Pour the yeast mixture into the sugar mix and stir until combined.
  4. Add 2 cups of flour and mix with a wooden spoon.
  5. Keep adding the flour a little at a time until you form a soft dough. It should be slightly sticky but manageable. (If too sticky, add more flour)
  6. Place in a bowl, cover and let rise for one hour.
  7. To make your filling – mix everything together in a food processor.
  8. After it has risen, place on a lightly floured surface and punch down.
  9. Roll it out to form a large rectangle.
  10. Spread your apricot filling onto the rectangle.
  11. Roll up the dough up to make a log.
  12. Cut the rolls into about 1 inch thick spirals using floss.
  13. Place the spirals on a greased baking dish and allow to rise for another hour or until they have doubled in size.
  14. Bake for 20 minutes at 350 or until the tops are golden brown.
  15. While they are baking, mix the frosting ingredients in the food processor.
  16. Cover with the frosting once they are cooled.

Preparation time: 1 hour(s)

Cooking time: 25 minute(s)

Number of servings (yield): 8

My rating 5 stars:  ★★★★★ 1 review(s)

Recipe: Bacon & Kale Egg Muffins

Summary: Mom will love it, if she doesn’t you eat it! It has BACON!!

Ingredients

  • 6 strips of bacon
  • 10 large eggs
  • 1/2 cup milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon ground cayenne pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1 cup kale, chopped
  • 1 cup sharp cheddar cheese

Instructions

  1. Preheat your oven to 375 degrees F and line a lipped baking sheet with foil. Place a wire rack on top of the baking sheet, and place the bacon on top of the rack. Bake at 375 for 10-15 minutes or until the bacon is crispy. Remove from heat, and transfer the bacon to a paper towel-lined plate to get rid of any excess grease. Once cool enough to handle, give the bacon a rough chop, and set aside.
  2. Leave the oven set to 375 degrees F, and grease a 12-count muffin tin with a non-stick spray. Set aside.
  3. In a large bowl, whisk the eggs and milk together until combined. Whisk in the salt, black pepper cayenne, garlic powder and onion powder. Add the kale and bacon and stir to evenly disperse. Set aside.
  4. Divide the cheese among each of the muffin molds, placing them at the bottom of each mold. Pour the egg mixture (carefully) into each mold, filling them about 3/4 of the way up the molds.
  5. Bake the eggs at 375 degrees F for 20-25 minutes of until the tops just begin to brown. At this point the eggs may have puffed up quite a bit. Don’t worry, they will deflate as they rest out of the oven.
  6. Remove from oven, and let stand for 5-6 minutes. Remove the eggs from the muffin tin and serve immediately, or store in an air tight container, in the fridge, for up to a week.
  7. **To reheat the eggs, simply place on a microwave-safe dish and nuke for 30-45 seconds.**
  8. **Optional Toppings: Sour cream, salsa, guacamole.**

Preparation time: 10 minute(s)

Cooking time: 35 minute(s)

Number of servings (yield): 12

My rating 3 stars:  ★★★☆☆ 1 review(s)

Recipe: Orange Fromo (Frozen Mimosa)

Summary: No brunch is complete without a mimosa! Pinkie’s up, ladies!

Ingredients

  • 1 c orange juice
  • 2 c champagne
  • ¾ c orange sherbet
  • orange zest

Instructions

  1. Pour orange juice into about 8 compartments of a standard ice cube tray and freeze.
  2. Add frozen juice cubes, champagne, and sherbet to blender in order listed and secure lid.
  3. Allow champagne bubbles to settle. Select “Ice Crush.”
  4. Pour into chilled champagne flutes, and garnish with orange zest.

Preparation time: 10 minute(s)

Number of servings (yield): 2

My rating 5 stars:  ★★★★★ 1 review(s)

Recipe: Cream Cheese Pancakes with Smoked Salmon

Summary: If you’re trying to be mom’s favorite, look no further. If she loves salmon, she’ll love you a bit more!

Ingredients

For the pancakes:

  • 1 cup all-purpose flour
  • 1 1/4 teaspoon baking powder
  • 1/4 teaspoon kosher salt
  • 1 tablespoon fresh chopped chives
  • 1 ounce cream cheese, softened
  • 1 tablespoon butter, softened
  • 1 egg
  • 3/4 cup milk
  • 8 ounces cold smoked salmon
  • Freshly chopped chives, for garnish

For the sour cream sauce:

  • 1/2 cup sour cream
  • 1 teaspoon horseradish
  • 1/4 teaspoon kosher salt

Instructions

  1. Begin by making the pancakes
  2. In a medium bowl whisk together the flour, baking powder, salt, and chives.
  3. In a small bowl cream together the cream cheese and butter until smooth. Add the egg and whisk until completely incorporated. Whisk in the milk.
  4. Pour the wet ingredients into the dry and whisk until just incorporated and no large lumps remain. Do not over-mix.
  5. Heat a non-stick skillet over medium heat.
  6. Spray lightly with non-stick spray then scoop the batter by the tablespoon into the pan.
  7. Cook for one minute on the first side, flip, then cook for an additional thirty seconds, or until the cakes are golden brown and spring back when gently pressed in the center.
  8. Remove to a plate to cool while you prepare the rest.
  9. While the cakes cool prepare the sour cream sauce by adding the sour cream, horseradish and salt to a small bowl.
  10. Whisk to combine then let stand ten minutes.
  11. To prepare, spoon a heaping 1/4 teaspoon of the sauce onto the center of the cakes.
  12. Top with a piece of the salmon.
  13. Garnish with the chives. These can be assembled up to one hour in advance. Serve at room temperature.

Preparation time: 10 minute(s)

Cooking time: 20 minute(s)

Number of servings (yield): 12

My rating 5 stars:  ★★★★★ 1 review(s)