Cobbler can add sweetness to Mother's Day

Cooking with Cathie

By Cathie Campbell

(Updated: Friday, May 09, 2008, 5:53 PM)

Mother's Day is the perfect time to show appreciation for our mom, grandma or anyone else who enriches our lives with mother-like qualities. If you aren't planning to take the special women in your life out for brunch, but still want to do something special, consider preparing brunch yourself. The frittata recipe can be changed a little bit if you prefer to add some sort of meat, such as Canadian bacon, ham or sausage.

Whenever Mother's Day rolls around, I can't help but think of the fun small children have when planning to serve mom a breakfast in bed, with perhaps a flower (or a pretty weed) and the "funny papers." The real treat, of course, is the enthusiastic look on a child's face as he or she delights in a one-day role reversal. It is an important event when a child can serve a meal to a parent, and it isn't always a burnt-toast affair. See if the following recipes sound good to you and give them a try if you wish. Mother's Day is Sunday, May 11, and I wish you and your lovely moms a wonderful day.

Asparagus and mushroom frittata

• 1 tblsp. butter
• 3 tblsps. olive oil
• 1/2 pound fresh asparagus, trimmed and cut into 1-inch pieces
• 1/2 pound fresh mushrooms, sliced
• 6 eggs
• 1 tblsp. water
• 1 tsp. chopped fresh thyme
• 3 tblsp. freshly grated Parmesan cheese
• 1/2 cup shredded mozzarella cheese

1. Preheat oven to 325 degrees. Melt butter in an oven-safe skillet over medium heat. Stir in olive oil and asparagus, and cook until the asparagus is tender, about 10 minutes. Stir in the mushrooms, and continue cooking about five minutes.

2. In a medium bowl, whisk together eggs, water, and thyme. Pour into the skillet, and reduce heat to low. Cover, and cook five minutes.

3. Transfer the skillet to the preheated oven. Bake 10 to 15 minutes, until eggs are no longer runny. Top the mixture with Parmesan cheese and mozzarella cheese. Turn on the broiler, and broil until cheeses are melted and lightly browned.

Stuffed French toast

• 1 loaf extra-thick sliced bread (or use French or Italian bread)
• Butter

Filling:

• 8 ounces cream cheese, room temperature
• 3/4 cup apricot preserves or strawberry jam
• 1/4 cup finely ground pecans

Batter:

• 4 eggs
• 1/2 cup milk
• 1 tblsp. vanilla

1. In a small mixing bowl, combine the cream cheese, jam, and finely ground pecans. Cut the bread into diagonal pieces about one-inch thick (unless it's already sliced). Cut a pocket in each slice. Stuff with the cream cheese mixture.

2. In a large mixing bowl, whisk together the eggs, milk and vanilla. Heat a frying pan or skillet to medium heat. Melt two tablespoons butter in the pan.

3. Dip each piece of toast into the egg batter and place immediately into the pan. Brown on both sides until lightly golden brown. Makes eight servings.

Blackberry cobbler

Yes, there are other things that are healthier to eat than cobblers, but sometimes you just want an old-fashioned treat. You can add peaches to this dessert, if you wish.

• 6 to 8 cups fresh or frozen blackberries*
• 1 1/2 cups sugar
• 1/2 cup all-purpose flour
• 2 tblsps. fresh squeezed lemon juice
• 1 to 2 tblsps. blackberry liqueur, optional
• Biscuit topping (see recipe below)
• Vanilla ice cream

*The amount of blackberries used depends on the size of your pan. If you are using a medium-sized (about 10 inches) cast-iron skillet, use six cups. If using a 9-by-13-inch pan, use eight cups.

1. Preheat oven to 400 degrees. Line a baking sheet with aluminum foil (this is to catch the blackberry juice that usually boils over from the baking dish or skillet).

2. If using fresh blackberries, wash, stem, and drain blackberries. In a large bowl, combine sugar, flour, blackberries, lemon juice, and blackberry liqueur. Pour into prepared baking dish or skillet.

3. Bake, uncovered, 15 to 20 minutes or until hot and bubbly. When blackberry mixture is hot, remove from oven and spoon biscuit topping mixture onto the top in 10 to 12 large spoonfuls. Return to oven and bake another 20 to 25 minutes or until biscuits are lightly browned and a toothpick inserted in the center of one of the dumplings comes out clean. Remove from oven and cool on a wire rack for at least 10 minutes before serving. Serve either warm or room temperature. To serve, top with vanilla ice cream. Makes 10 to 12 servings.

Biscuit topping

• 2 cups all-purpose flour
• 4 tsps. baking powder
• 3 tblsps. sugar
• 1 tsp. salt
• Zest (grated peel) of 1 lemon
• 1/2 cup chilled butter, cut into 1/4-inch pieces
• 2/3 cup milk
• 1 egg, slightly beaten

1. In a large bowl, sift together flour, baking powder, sugar, salt, and lemon zest.

2. With a pastry blender or two knives, cut in butter until particles are the size of small peas. Add milk and egg; stir with a fork just until blended.