| The roots of our traditional Mother's Day dates back to spring celebrations in ancient Greece, held in honor of Rhea, wife of Cronus, the Mother of all of the gods and goddesses. It evolved later into a day called Mothering Sunday which was first celebrated in England. Mother’s day was originally celebrated on the fourth Sunday of Lent. In an effort to spread Mother’s day to the United States, this special holiday evolved yet again as a religious time in which it was used to honor the Mother Church. It took some time and effort to make Mother’s Day the holiday that it is today. A special day in which every child, young and old, is supposed to honor their mothers, the original concept was that all mothers were to be honored, whether they were living or had passed. In 1872, United States citizen and “Battle Hymn of the Republic” writer Julia Ward Howe suggested that a Mother's Day be held in the states. She did not envision using the day to celebrate mothers; instead she saw it as a day to embrace peace efforts. Not much came of that - who knows why - and then a woman named Anna Jarvis came along. Anna was a spinster who was completely devoted to her mother, for whom she was named. After the death of her mother in 1905, daughter Anna was left to care for her blind sister. In 1907, Anna Jarvis stated a campaign with the help of her friends and neighbors to have an official Mother’s day declared. She thought that having an official day, in which mothers around the United States would be honored, would help children honor their mothers and appreciate them, especially while they were still alive. Unfortunately, it took the loss of her mother and the grief that followed to bring about the official observance of the holiday, as we know it. Anna lost her mother in 1905. Two years later, she held a ceremony in Grafton, West Virginia, to honor her. She was so moved by the ceremony, Anna began a massive letter-writing campaign to adopt a formal holiday to honor mothers across America. She felt that mothers were not appreciated enough while alive and deserved a day of respect. In 1910, West Virginia became the first state to officially honor its mothers. A year later, almost ever state recognized Mother's Day. In 1913, the House of Representatives unanimously adopted a resolution requesting all branches of the government to wear a white carnation on Mother's Day. In 1914, President Woodrow Wilson officially proclaimed the second Sunday of May to be nationally observed. Sadly, Anna Jarvis was not happy with her success and what was to follow. Anna became infuriated with the commercialization of the holiday she had created solely for sentiment purposes. Soon thereafter, her trouble began. In 1923, Jarvis filed a lawsuit to halt a Mother's Day festival. She also was arrested for disturbing the peace at a war mother's convention, where women were selling white carnations. [White carnations were the favorite flower of Jarvis' mother and became a symbol signifying one's mother has died]. Even on her deathbed, in 1948, at age 84, she was still bitter about what Mother's Day had become. Living her last years in a nursing home, each Mother's day Jarvis would receive hundreds of cards from people all over the world wishing her well. Shortly before she died, Jarvis revealed to a reporter that she wished she had never created Mother's Day. To Anna’s credit, however, Mother’s Day is now celebrated around the world in more than 46 countries. We honor mothers with cards, candy, flowers, and home-cooked meals, made with love. These recipes are as fun for kids to make as they are for moms to eat. Make it a family affair: most of these recipes make enough for the neighborhood. Happy Mother's Day Tea Ribbon Sandwiches Ingredients 1 - 2 loaves of your favorite bread 3 - 4 fillings of your choice Method Use 4 - 5 bread slices for each stack. Spread filling between each slice of bread. Press gently but firmly together. [Idea: alternate light and dark slices]. With sharp knife, using a sawing motion, cut crusts from bread. Wrap and refrigerate until filling is firm. To serve, cut each stack into slices about 1/2 inch thick, then cut each slice into thirds, halves, or 2 to 3 triangles. Ribbon sandwiches can also be made using 1 - 2 whole loaves of bread. Trim crust from bread, cut into 4 or 5 slices lengthwise, and spread with filling. Wrap and refrigerate until chilled. Slice filled loaf into crosswise slices. Cut slices into thirds, halves, or triangles. Ribbon Sandwich Fillings Ham Salad Sandwich Filling 2 [5 oz] cans deviled ham 1/3 cup mayonnaise 6 small sweet pickles, minced 1/2 cup chopped lettuce Stir together and spread on bread. Egg Salad Sandwich Filling 3 hard-boiled eggs, shelled 2 T mayonnaise 1 tsp. vinegar 1 tsp. sweet pickle relish 1/4 tsp. sugar Salt and pepper to taste Chop eggs while warm. Stir in remaining ingredients. Spread between bread slices and refrigerate. Pimiento Cheese Sandwich Filling 8 oz process cheese, shredded 1/3-1/2 cup sharp cheddar cheese, shredded 2 oz jar sliced pimientos 1/2 tsp. sugar 2 Tbs. mayonnaise Allow cheese to soften at room temperature or soften at a low power level in the microwave. Chop pimentos. Sir together all ingredients until well mixed. Spread between bread slices. Cream Cheese Sandwich Filling 8 oz cream cheese, softened 1/3 cup finely chopped onions Stir onions and cream cheese together. If cheese is too firm, stir in 1 - 2 tablespoons of milk. Spread on sandwich bread. Keep refrigerated until serving time. Pizza-style Kabobs Ingredients 16 - wood skewers [6 inch*] 1/2 loaf French bread cut in 1-inch cubes 1/4 cup margarine or butter, melted 1 1/4 tsp. dried Italian seasoning, crushed pinch garlic powder 1 - 3.5 oz package thinly sliced pepperoni [3 inches in diameter] Half of 4 1/2 oz jar whole mushrooms, drained 1 - 8 oz can pizza sauce 2 - 3 oz mozzarella cheese, cut into 1/2 inch cubes *If using wooden picks or bamboo skewers, soak in water about 30 minutes. Method Combine melted margarine or butter, Italian seasoning, and garlic powder. Brush lightly over each cube of bread. Thread a bread cube on each pick or skewer. Pat pepperoni slices with paper toweling to absorb excess fat. Fold pepperoni slices into quarters and add another cube of bread, and then a mushroom. Place on a foil-lined baking sheet and bake in a 400 degree oven for 8 minutes or till bread is lightly browned. Heat pizza sauce in a small saucepan. Remove kabobs from oven and immediately thread a cheese cube on the end of each kabob. Serve with pizza sauce for dipping. Makes 16. Tortilla Pinwheels Ingredients 8 oz sour cream dip 8 oz cream cheese 1 cup grated cheddar cheese 1/2 cup chopped green onion 2 Tbs. taco seasoning mix Mix all ingredients together until well blended. 5 - 10 inch flour tortillas Chives Salsa Method Divide filling and spread on tortillas, roll up each tortilla. Cover tightly with plastic wrap and put in refrigerator for several hours. Unwrap and cut into 1/2 - 3/4 inch slices, discard ends. Lay pinwheels on serving plate, garnish with chopped chives. Leave space in center of plate for small bowl of salsa, if desired. Makes about 50 pinwheels Tropical Muffins Ingredients 1 3/4 cups sifted flour 1/2 cup sugar 2 tsp. baking powder 1/4 tsp. soda 3/4 tsp. salt 1/3 cup orange juice 1/2 cup coconut 1/3 cup shortening, melted 1 egg, beaten 1 cup ripe bananas, mashed 1 tsp. grated orange zest Method Sift dry ingredients together. Stir in coconut. Combine shortening, egg, banana, orange juice and rind. Add to dry ingredients. Stir quickly with a fork only until dry ingredients are moistened. Drop into greased muffin tin. Bake for 25 - 30 minutes in a 375 oven. Makes 12 - 18 muffins. Golden Cheese Straws Ingredients 2 cups flour 2 cups extra sharp cheese, shredded 1/2 cup butter, softened 1/4 tsp. salt 1/2 tsp. cayenne 1 tsp. baking powder Method Sift the flour, salt, cayenne pepper, and baking powder together. Add the softened butter and blend well with a pastry blender. Add the cheese 1/2 cup at a time, mixing well. Then knead thoroughly by hand as for biscuit dough. Roll and cut into strips 1/8-inch thick. [If you would like to make cheese curls using a cookie press, add 2 tablespoons milk to dough before kneading]. Place on a cookie sheet, sprayed with cooking spray or lightly greased. Bake at 375 for 10 to 20 minutes, or until lightly browned. Let cool. When cool, store in an airtight container. Meringue Cookies Ingredients 2 egg whites Pinch of salt 3/4 cup sugar 2 tsp. vanilla extract 2 cups pecans, broken 2/3 cup chocolate chips or mint chocolate chips Method Beat egg whites and salt together until quite foamy. Gradually add sugar to egg whites, beating continually until thick and foamy. Stir in vanilla. Gradually add the nuts and chips to the beaten mixture, fold in well, then drop by teaspoon onto greased [or cooking sprayed] cookie pan. Bake at 250 for 15 minutes. Turn oven off and leave cookies in for 15 more minutes. Remove to wax paper and let cool. Store in an airtight container. Raspberry Shortbread Ingredients 1 cup butter, softened 2/3 cup sugar 2 1/2 cups all-purpose flour 1 - 10 oz jar seedless raspberry jam, divided* 1 1/2 cups powdered sugar 3 1/2 T water 1/2 tsp. almond extract Method Cream butter and 2/3 cup sugar at medium speed with an electric mixer until light and fluffy. Gradually add flour, beating at low speed until blended. Divide dough into 6 equal portions. Roll each portion into a 12 x 1 inch strip. Place strips on lightly greased baking sheets. Make a 1/2 inch wide by 1/4 inch deep indentation down center strips using the handle of a wooden spoon or thimble, spoon half of jam evenly into indentations. Bake at 350 degrees for 15 minutes. Remove from oven, spoon remaining jam into indentations. Bake 5 minutes more or until lightly browned. Whisk together powdered sugar, water, and almond extract, drizzle over warm shortbread. Cut each strip diagonally into 1 inch slices while warm. Cool in pans on wire racks. Makes 6 dozen. *Substitute any flavor jam or 1 1/4 cups lemon curd for raspberry jam, if desired. Apricot Nectar Cake Ingredients 1 box lemon cake mix 1 cup apricot nectar 2/3 cup oil 1/3 cup sugar 4 eggs Glaze 1 cup confectioners sugar 2 Tbs. lemon juice Method Combine cake mix, apricot nectar, oil, and sugar. Mix until all ingredients are moistened. Add eggs, one at a time, mixing thoroughly after each addition. Bake in large bundt pan for 1 hour at 325. Let cool 15 minutes before removing from pan. Combine ingredients for glaze and pour over warm cake. Cool and serve with whipped topping or ice cream. This cake freezes well Turtle Cake Ingredients 1 pkg German chocolate cake mix 14 oz caramels [about 60] 1/2 cup evaporated milk 1/2 cup butter 1 cup chocolate chips 1 cup nuts Whipped cream Method Prepare cake mix according to directions. Pour half of batter in a greased 9 x 13 inch pan. Bake at 350 degrees for 15 minutes. Melt caramels with milk and butter in double boiler. Pour over baked layer. Sprinkle with chocolate chips and nuts. Pour remaining batter on top and bake another 15 minutes. Serve with whipped cream. Makes 14 servings. Cake may be frozen. Pineapple-Orange-Strawberry Punch Ingredients 1 – 16 oz package frozen whole strawberries or sliced peaches, do not drain 1/4 cup sugar 2 1/2 cups orange juice 2 T lemon or lime juice 4 cups unsweetened pineapple juice Method Thaw fruit at room temperature. Place fruit and juice in a blender container or food processor bowl. Add sugar. Cover and blend or process until smooth. To remove strawberry seeds, pour mixture through a fine sieve or a sieve lined with a double thickness of cotton cheesecloth. Transfer pureed fruit to a 2-quart pitcher. Stir in orange juice and lemon or lime juice. [Can be prepared to this point, covered, and refrigerated overnight or till serving time]. Slowly stir in pineapple juice. Serve over ice. Makes about 10 servings. [Fresh or frozen peaches can be substituted for strawberries.] tom saaristo © Thomas Saaristo All Rights Reserved tom@tomsaaristo.com |
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| Mother's Day |