Show mom she’s appreciated with these homemade delights. Create special memories when the kids help with these family-friendly recipes.
Coconut pineapple stuffed french toast
Yield: 8 slices
8 ounces cream cheese, softened
1 teaspoon vanilla, divided use
4 ounces crushed pineapple (with juice)
1 1/2 cups of sweetened coconut flakes, divided use
8 1-inch-thick slices of French bread
1/2 stick of butter for cooking
1 teaspoon sugar
3 large eggs
1. Using a hand mixer or stand mixer, beat cream cheese until light and fluffy. Add 1/2 teaspoon vanilla, then stir in crushed pineapple and 1/2 cup coconut flakes until well incorporated. Set aside.
2. Make a pocket in each slice of bread by cutting in the middle but not all the way through. Stuff with cream cheese filling mixture.
3. Add 1/4 stick of butter to large sauté pan, and heat to medium. In a shallow bowl, spread an even layer of coconut flakes. In a separate shallow bowl, whisk together eggs, remaining 1/2 teaspoon of vanilla and sugar.
4. Dip the bread on both sides first into the egg mixture, then into the coconut flakes. Cook the French toast for 3-5 minutes on each side. Add more butter to the pan between cooking when needed. If the coconut is toasting too quickly, slightly lower the heat.
5. Serve immediately with a dusting of powdered sugar and a heavy drizzle of maple syrup.
Lavender and honey shortbread cookies with lemon glaze
Yield: 2 dozen cookies
1 cup butter, softened
1/2 cup sugar
3 tablespoons organic honey
2 cups flour
¼ teaspoon salt
2 teaspoons dried lavender
1 cup powdered sugar
3 tablespoons lemon juice
1. Using a stand mixer, beat together butter, sugar and honey until light and fluffy. Add the flour, salt and lavender, and mix until well combined.
2. Place a sheet of plastic wrap on the counter and dump the dough onto the sheet. Shape the dough into a compact log and wrap tightly with plastic. Chill in the refrigerator for one hour.
3. Preheat oven to 325 degrees. Remove dough and cut into 1/4-inch slices. Place onto a baking sheet lined with parchment paper or a silicone baking mat. Bake 15-18 minutes until the edges are a golden brown.
4. Prepare lemon glaze by whisking together powdered sugar and lemon juice. Add extra sugar to achieve a thicker, sweeter glaze. Drizzle or spoon onto cookies and let set for 30 minutes to 1 hour before serving.
Read more about Sweeten up brunch for Mom This post was shared via Orange County Register’s RSS Feed. Irvine Shredding Service
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