Mothers are indeed very special, they give of themselves to their children in the best way they can, they are the best advisers that one can have, because with age comes wisdom, and mothers are indeed wise.
They cherish and love their grandchildren in their own special grandmotherly way, and they are all great cooks!
Some of the best memories of childhood are memories made in our mother's kitchens, partaking of some of the best foods we've ever enjoyed.
So this Sunday, let's cherish and show appreciation. let mom put her feet up, kick back and relax and you cook her lunch instead. It doesn't matter what the menu comprises, just prepare something you can do very well, and then you can take the time to create a delicious and decadent dessert for her; because I think we are all in agreement when we say that all moms adore a delicious dessert! Here are some for you to try this weekend.
Happy Mother's Day to all our great moms out there!
WENDY'S FABULOUS CHEESECAKE TRIFLE
Omit peach juice and substitute strong black coffee if desired
1/2 cup granulated sugar
4 egg yolks
5 tbs dark rum (optional)
1 tsp vanilla
1 lb cream cheese cut into pieces
11/2 cups whipping cream
20 Italian lady finger biscuits or one 12oz butterless sponge cake cut into 3inch by one inch pieces
1 28-oz can peaches, chopped, and drained, save peach juice
1 cup peach juice
1/2 cup toasted almonds
Cherries to garnish
Method
Place egg yolks with sugar into a double boiler, and over gently simmering water beat until thick and warm.
Place into mixing bowl and with an electric continue beating, add cream cheese and continue beating just until smooth.
Beat whipping cream until stiff; fold into cream cheese mixture. Cover and refrigerate until ready to use. Line the base of a glass dish with ladyfingers, sprinkle with juice/rum mixture or coffee or dip ladyfingers into juice and arrange at the bottom of your dish.
Top with half the cream cheese mixture, then with some peaches. Repeat with another layer of ladyfingers and cream cheese mixture and peaches.
Sprinkle on the toasted almonds, garnish with cherries and cover with plastic wrap. Refrigerate for 4 hours or overnight.
Serves 8 to 10
DIVINE CHOCOLATE CAKEWITH FUDGE FROSTING
1 cup butter
2 cups sugar
4 eggs
21/2 cups all-purpose flour
1 cup cocoa powder
1 tsp baking soda
2 tsp baking powder
1 cup yogurt/thin
Method
Line, grease and flour a 9-inch cake tin. Preheat oven to 350F. Cream butter with sugar until light and fluffy. Add eggs one at a time, beating well between additions. Combine all dry ingredients and sift three times. Add flour mixture alternately with the yogurt in three additions, beginning and ending with the flour. Spoon batter into a 9 inch cake tin.
Bake for 40 to 45 minutes until cake leaves the side of the tin, remove, cool for five minutes in the tin and then turn out onto a wire rack to cool
Fudge frosting
In a sauce pan, warm 1/2 cup sugar with 1/4 cup water, and 2 tbs corn syrup, cook for a couple of minutes until sugar melts.
Add 1/4 cup cocoa powder stir then add 3 tbs butter. Turn off heat and stir well.
Transfer to a large mixing bowl, beat in 2 cups icing sugar with 2 tbs hot water.
Frost cake.