Honoring Mom

Champagne punchWhen West Virginia school teacher Anna Jarvis first suggested in 1907 that we set aside a day to commemorate mothers, she probably had no idea that it would become the tradition it has. Each year American families spend more money on flowers, greeting cards, and dinner out than almost any other time during the year. But this year, why not buck the trend and make a homemade meal for mom? Whether breakfast in bed or brunch with the entire family, this make-ahead casserole is perfect for a Mother’s day celebration. Upside Down French Toast

·         6 large eggs

·         1 C. milk

·         2/3 C. fruit juice (apple or orange)

·         1 Tbsp. vanilla extract

·         1 Tbsp. cinnamon

·         Pinch of nutmeg

·         Pinch of salt

·         6 C. stale bread cut into cubes

·         ½ C. butter, melted

·         ¾ C. firmly packed brown sugar

·         2 C. fruit of your choice (berries, peaches, apples, etc.)

In a large bowl, combine the eggs, milk, juice, vanilla, cinnamon, nutmeg and salt. Add the bread cubes and toss to coat well. Let the mixture stand 20-30 minutes.

Add the butter to a 13x9 inch baking dish. Top with the brown sugar. Arrange the fruit over the sugar. Place the bread mixture on top and press down gently. Cover and refrigerate overnight.

Preheat oven to 350°. Uncover and bake for about 45 minutes or until cooked through.

Serves 8


Lemon Champagne Punch

·         1 can frozen lemonade concentrate

·         1 bottle champagne

·         1 12 oz. bottle ginger ale

·         ½ lemon sliced

·         ½ lime sliced

·         Fresh mint sprigs

Mix the lemonade concentrate with the champagne and ginger ale. Garnish glasses with a slice of lemon, lime and a mint sprig.

Serves 8