Wendy Ra­hamut

Hap­py Moth­er's Day to all our moms and those who are "moth­ers" to some chil­dren in a spe­cial way.We should nev­er take our moth­ers for grant­ed, for we will nev­er know the sac­ri­fices that they make so their chil­dren have a good or bet­ter life than them­selves.Moth­ers guide, in­spire, love un­con­di­tion­al­ly, ed­u­cate and pro­vide so that chil­dren can be­come re­spon­si­ble, lov­ing and car­ing adults. So let's cel­e­brate our moms to­mor­row by ei­ther tak­ing her out for a de­li­cious meal or prepar­ing a won­der­ful Sun­day brunch.Ei­ther way en­joy the day with your mom to­mor­row!

CO­COA NUT COF­FEE CAKE

1 1/2 cup gran­u­lat­ed sug­ar

1 cup but­ter

4 eggs

3 cups all pur­pose flour

4 tsp bak­ing pow­der

1/2 tsp bak­ing so­da

1 1/3 cup milk

2/3 cup co­coa pow­der

1/2 cup brown sug­ar

2 tsp cin­na­mon

1/2 cup chopped wal­nuts

METHOD

Pre­heat oven to 350?F

Cream but­ter with gran­u­lat­ed sug­ar, un­til creamy, add eggs, and beat un­til nice and fluffy, Com­bine bak­ing pow­der and flour add to mix­ture al­ter­nate­ly with milk.

Com­bine co­coa, nuts, brown sug­ar, and cin­na­mon.

Grease a nine-inch cake pan.

Place one third of the bat­ter in­to pan, sprin­kle with co­coa mix­ture, re­peat with an­oth­er lay­er of bat­ter, then co­coa mix­ture, top with re­main­ing bat­ter.

Bake 35 to 40 min­utes.

Re­move.

Cool and sprin­kle with ic­ing sug­ar.

PARME­SAN, ROSE­MARY, PEP­PERAND CHEESE BREAD

2 1/2 tsp in­stant yeast

3 1/2 to 4 1/2 all pur­pose flour

1 tsp salt

2 tb­sps fresh rose­mary or 1 tb­sps dried, crum­bled fine

1 tsp fresh­ly ground black pep­per

2 tb­sps olive oil

1 cup grat­ed Parme­san cheese

1 cup grat­ed ched­dar

1 large red bell pep­per roast­ed, chopped

1 1/3 cups warm wa­ter

METHOD

Place yeast, 3 cups flour, salt, rose­mary, pep­per, olive oil, cheeses and

Roast­ed pep­per in­to a mix­ing bowl of an elec­tric mix­er or by hand.

Add wa­ter and stir un­til com­bined. Add a lit­tle flour at a time and con­tin­ue to knead un­til smooth and elas­tic, about five min­utes with the ma­chine or ten min­utes by hand.

Trans­fer to an oiled bowl, oil dough and place in­to bowl, cov­er and let rise for 45 to 60 mins.

Punch down and form in­to loaves 14 inch­es in length.

Cov­er and let rise for an­oth­er 45 mins.

Bake in a pre­heat­ed 425? oven for 30 to 35 min­utes.

�2 Makes two.

SEAFOOD FILLED CREPES

For the crepes:

1/2 cup all pur­pose flour

1 egg and one egg yolk

1/4 cup each milk and wa­ter

1 1/2 tb­sps melt­ed but­ter

1 tb­sps sug­ar

Pinch grat­ed nut­meg

METHOD

Place flour, nut­meg, and sug­ar in a mix­ing bowl, whisk in milk and wa­ter un­til smooth, add eggs and con­tin­ue whisk­ing un­til smooth, add melt­ed but­ter and com­bine.

Cov­er and rest for one hour in the re­frig­er­a­tor.

Heat a non-stick fry­ing pan and pour crepe bat­ter 1/4 cup at a time.

Tilt pan un­til bat­ter is al­most trans­par­ent, flip over when bub­bles ap­pear, cook for a few sec­onds more and re­move, re­peat for oth­ers.

�2 Makes 6 crepes.

For the Seafood:

1 lb seafood, shrimp, scal­lops, or a mix­ture

1/2 tsp salt

3 tb­sps all pur­pose flour

3 tb­sps but­ter

1/8 tsp cayenne pep­per

1/8 tsp fresh­ly grat­ed nut­meg

1 1/2 cups milk

Pinch nut­meg

2 tb­sps parme­san cheese

2 tb­sps chopped pars­ley

1 tb­sp melt­ed but­ter

10 crepes

METHOD

Light­ly steam shrimp or seafood in a shal­low pan re­move and chop, re­tain liq­uid.

Half the shrimp length­wise.

Melt but­ter in a heavy small saucepan, stir in flour, pep­per and nut­meg.

Stir un­til mix­ture be­comes slack, add milk, and cook un­til thick. Add pars­ley.

Stir in seafood with liq­uid and stir.

Fill each crepe with 2 tb­sps mix­ture.

Place in a light­ly but­tered casse­role dish, brush with melt­ed but­ter.

Sprin­kle with cheese and bake for 15 min­utes un­til warm. Serve warm.

�2 Serves 4