We love to think of our moms in many ways. But the fondest ways are from the kitchen and to the belly! We're sharing our moms recipes that are so good they deserved to be shared, from our team to you~ enjoy!
Disclaimer: these recipes are straight from our moms. Cook times and other nuances may vary.
Huck Finn Oatmeal Cookies
Marie's Mom, Joanie
Makes 5-6 dozen
Ingredients:
- 1 cup unsalted butter softened
- 2 cup brown sugar firmly packed
- 2 eggs
- 1 tsp vanilla
- 1½ cup flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 1½ tsp salt
- 1 tsp water
- 3 cup quick cooking oats
- 1 cup chopped nuts
- 1 package chocolate chips
- Smoked sea salt
Assembly:
- Preheat oven to 350º.
- Blend the butter, brown sugar, vanilla, water and eggs.
- Measure all dry ingredients into bowl and add to the butter and sugar mixture until well blended.
- Drop by heaping teaspoon onto ungreased cookie sheet and bake for 10-12 minutes.
- After cookies are ready, remove from the oven, sprinkle with a crumble of smoked sea salt. Allow to cool on cooling rack.
Rhubarb Delight
Susie's Mom, Diane
Ingredients:
Crust
- 1 cup butter
- 2 cups flour
- 2 tablespoons sugar
Custard
- 6 eggs (separated) yoke from white (beat egg yoke well) ADD
- 2 cups sugar
- 4 tablespoons flour
- 1 cup cream
- 1/4 teaspoon salt
- 2 tablespoon vanilla
- 6 cups diced rhubarb
Meringue Top
- 6 egg whites
- 1/2 - 3/3 cups sugar
- 1/2 teaspoon cream tarter
- pinch salt
Assembly:
Crust
- Mix ingredients to crumble stage and press into bottom of 9X13” glass pan
- Bake 10 minutes at 350 degrees
Custard
- Mix eggs, sugar, flour, cream, slat and vanilla until smooth. Once smooth add rhubarb and pour over cooled crust.
- Bake 45-50 minutes 350 degrees. (check with dipping knife in center for custard doneness)
Meringue Top
- Stiffly beat 6 egg whites
- Gradually ADD 1/2-2/3 cups sugar, 1/2 teaspoon cream tarter, pinch salt
- Whip to a stiff peak and spread over baked custard and bake another 10-15 minutes till lightly brown topping.
Schnitt Bone Soup
Greg's G'ma & Mom, Inga & Sylvia
Ingredients:
Broth:
- 4 cups of water per 1.25 lbs beef
- 2 1/2+ lbs of bone-in roast
- 3-4 Carrots peeled, large chunks
- 3-4 Bottom end & top leaves Celery
- 1 onion, quartered
- Garlic
- 2 sprigs of fresh thyme
- 1 Tbsp Pepper
- 1/2 Tbsp Salt
Soup:
- 2-3 Carrots, chopped
- 2-3 Celery Stalks, chopped
- 1 Potato, cubed, per 1 lbs beef
- 1 Onion per 1 lbs beef
- 1 Pound Green Beans
- 1 pack of Poultry Herbs (Thyme, Sage, Rosemary)
- 3-4 Bay Leaves
- Salt/Pepper to taste
- 1/2 Cup noodles
Assembly:
Put all broth ingredients into a large soup pot. Boil, then simmer mixture for 1 1/2 hours. Remove meat, and set it to cool. Shred the beef after it has cooled slightly. Strain broth and return to pot. Discard the vegetables.
Combine all the soup ingredients and shredded beef back into the pot. Bring to a boil, then simmer for 15-20 minutes. Add noodles and simmer until noodles are soft.
Slurpy Noodle
Mom, Chef Lorelei
Spicy Pork and Mustard Greens Soup
Serves 4
Ingredients:
- ½lb ground pork
- 2 cloves garlic
- 2 teaspoons fresh ginger
- 1 ½ teaspoons crushed red chili flakes
- ½ teaspoon cumin
- 1 Tablespoons oil
- 4 Cups chicken broth, low sodium
- 1 bunch mustard greens (kale, beet greens or turnip greens can work too)
- 4 scallions, thinly sliced
- 2 Tablespoons soy sauce
- 2 teaspoons fish sauce
- 8 oz rice noodles (Pad Thai like noodles)
- lime wedges and cilantro for garnish
Assembly
- Mix pork, garlic, ginger, Sichuan peppercorns, red pepper flakes, and cumin in a medium bowl. Heat oil in a large pot over medium heat. Add pork mixture; season with salt and pepper and cook, stirring and breaking up with a spoon, until browned and cooked through, 8–10 minutes.
- Add broth and bring to a boil; reduce heat and simmer until flavors meld, 8–10 minutes. Add mustard greens, scallions, soy sauce, and fish sauce and cook, stirring occasionally, until greens are tender, 5–8 minutes; season with salt and black pepper.
- Meanwhile, cook noodles according to package directions; drain.
- Divide noodles among bowls and ladle soup over. Garnish with cilantro and lime wedges.
Biscuits & Gravy
Emily's Mom, Susan
Ingredients:
Gravy
1 lb sausage (Jimmie Dean)
1 stick of butter
1 onion
1 clove of garlic
1 tsp of rosemary
1 tsp thyme
1 TBS of parsley
1/4 cup of flour
4 cups of half and half
Cayenne pepper
Salt & pepper
Biscuits (No shame in using the pop open cans of biscuits, but if you have the time, these are delicious)
- 2 1/4 cups of self rising flour
- 1 1/4 cups of heavy cream (If you are making both recipes, you can buy heavy cream for the gravy and do 1/2 cream / 1/2 milk
Assembly:
Gravy
Brown the sausage on medium heat, drain & set aside. In the frying pan, melt the butter, add onion, herbs and cook & then after a new minutes, add the garlic. When you can smell the garlic, its time to add flour and cook a few minutes more. And just a PINCH of cayenne. Add the sausage back in & the half and half. It will look like its never going to get thick and you will think you made an error in your measurements and just when you are beginning to panic, it will thicken beautifully. If you have a crowd of sleepy heads, you can put the sausage gravy in a crock pot and keep it on warm for hours. If it gets too thick, just add a little milk to it.
Biscuits (No shame in using the pop open cans of biscuits, but if you have the time, these are delicious)
Fold together. It’s going to look messy, but don’t over work it. Rollout to 1/3 - 1/2 inch. You can use a round cookie cutter or a biscuit cutter, push it straight through and don’t twist, because you’ll lose the flaky layers. You can brush them with the cream or butter on the top and butter, Pam or parchment paper on the bottom of cookie sheet.
450 degrees for 10 to 14 minutes.
Turkey Burgers
Olivia's Mom, Marie
Makes 4
Ingredients
- 1 lb Ground Turkey
- 3 T Panko
- 1 1/2 tablespoon Milk
- 2 T minced red pepper
- 2 T finely chopped pepper jack cheese
- 1 t cumin
- 1 T minced garlic
- 2 T finely chopped bacon
- salt and paper to taste
Assembly
Mix Panko with milk and let it soak.
Once milk is absorbed into the Panko mix in ground turkey along with all other ingredients.
From into patties. Sprinkle tops with peprika.
Grill or put under broiler until done.
Classic Cookies
Nomi's Mom, Julie
Makes 15
Ingredients
- ½ cup white sugar
- ⅓ cup packed brown sugar
- ½ cup butter, room temperature
- ½ cup sweetened peanut butter (ie Skippy or Jif)
- ½ teaspoon Vanilla extract
- 1 egg
- 1 cup All Purpose Flour
- ½ cup instant oats
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 6 ounces semi sweet chocolate chips
Assembly
Heat oven to 350 degrees.
Beat sugars, butter, peanut butter, vanilla and egg in a medium bowl with a wooden spoon until light and fluffy (or in electric mixer on medium speed).
Mix in flour, oats, baking soda, and salt. Once all combined stir in chocolate chips.
Drop dough dough by rounded Tablespoons full about 2 inches apart onto a cookie sheet with parchment paper on it.
Bake 10-12 minutes or until light golden brown.
Cool 1 minute before removing from cookie sheet.
