Get baking to show Mom you care

(Make Mom homemade English Muffins for her special day/Ben Fink, Culinary Institute of America photo)

Mother’s Day is Sunday, and if there is one thing Moms love, it’s a homemade treat from the heart.

Today’s Busy Cook in the Poughkeepsie Journal features recipes from the Culinary Institute of America in Hyde Park for Eggs Benedict, a simple but elegant brunch to make for Mother’s Day.
Also from our local CIA is a recipe for English Muffins, which is a lot easier to make than you might expect. I’ve tried a similar recipe years ago, and it was not only tasty, but fun to do. Instead of baking, the muffins are cooked on a griddle.

Quick Pear Streusel Coffee Cake and Almost No-Bake Strawberry Cheesecake are two quick and easy desserts compiled by The Associated Press that Mom would certainly enjoy. To make the cheesecake more vegetarian-friendly, substitute vegetarian gelatin, which can be found in most local health food stores.

Whatever you decide to make for Mother’s Day, make it with love, and don’t forget to clean up the kitchen when you’re finished!

English Muffins

Makes 12 servings

1. 11⁄2 teaspoons active dry yeast
2. 1 cup water, warmed to 110°F
3. 2 cups all-purpose flour
4. 1 tablespoon unsalted butter, softened
5. 1 teaspoon sugar
6. 1 teaspoon salt
7. 1⁄4 cup cornmeal, or as needed
8. Oil or solid vegetable shortening, as needed
   

• Place the yeast and warm water in the bowl of a mixer and stir to completely dissolve.
• Let the yeast proof until foamy, about 5 minutes.
• Add the flour, butter, sugar, and salt to the yeast mixture.
• Mix ingredients together on low speed using the dough hook until all ingredients are blended, about 2 minutes.
• Increase the speed to medium-high and mix until the dough is smooth, another 5 minutes.
• Shape the dough into a ball and place it into a lightly greased bowl.
• Cover with plastic wrap and let the dough rise in a warm place until doubled in size, about 2 hours.
• Fold the dough gently over on itself in three or four places and turn the dough out onto a lightly floured work surface.
• Divide dough into 12 equal pieces.
• Shape into rounds and place on sheet pans that have been heavily dusted with cornmeal. Turn each muffin over to coat both sides with cornmeal. Cover and let rise until slightly risen, about 30 minutes.
• Preheat a griddle over medium heat and brush lightly with oil or shortening.
• Cook the English muffins until lightly brown on the bottom, about 5 minutes. Turn the muffins over and cook until golden brown, another 5 minutes.
• Split the English muffins by pulling them apart with a table fork.
• Toast them just before serving. Serve very hot.
  

Nutrition analysis per one-ounce serving: 120 calories, 3g protein, 18g carbohydrate, 3.5g fat, 200mg sodium, 5mg cholesterol, less than 1g fiber.

For more brunch recipes, check out “The Culinary Institute of America’s Breakfasts and Brunches” cookbook (Lebhar-Freidman 2005, $35), which is available for purchase at bookstores nationwide or at www.ciaprochef.com/fbi/books/Breakfasts&Brunches.html.

(Ripe pears make this coffee moist and sweet/Associated Press photo)

Quick Pear Streusel Coffee Cake

Start to finish: 50 minutes (15 minutes active)
Servings: 8

For the cake:

1. Unsalted butter, for the baking dish
2. 1 1/4 cups all-purpose flour
3. 2 1/4 teaspoons baking powder
4. 1/2 cup sugar
5. 1/2 teaspoon salt
6. 1/2 teaspoon cinnamon
7. 1 large egg
8. 1/2 cup whole milk
9. 4 tablespoons unsalted butter, melted
10. 2 ripe pears, not peeled, cored and chopped (1 1/2 cups)
11. For the streusel topping:
12. 1/2 cup sugar
13. 1/4 cup all-purpose flour
14. 3 tablespoons cold unsalted butter, cut into small chunks
15. 1 teaspoon cinnamon
    

• Heat the oven to 400 F. Use butter to coat an 8-inch square baking dish.
• To make the cake, in a medium bowl combine the flour, baking powder, sugar, salt and cinnamon.
• In a separate bowl, beat the egg, then mix in the milk and melted butter.
• Pour the wet ingredients into the dry ingredients, add the pears, and mix well.
• Spread the batter into the prepared baking dish.
• To make the streusel, in a medium bowl mix together the sugar, flour, butter and cinnamon by pinching them together with your fingers until well combined.
• Sprinkle the mixture over the top of the batter.
• Bake for 30 to 35 minutes, or until it is golden and dry on top. Cool in the pan, then cut into squares. Keeps for up to 4 days, covered, at room temperature.
  

(Recipe from “Gale Gand’s Brunch!” by Gale Gand, Clarkson Potter, 2009)

Nutrition information per serving (values are rounded to the nearest whole number): 269 calories; 104 calories from fat; 12 g fat (7 g saturated; 0 g trans fats); 57 mg cholesterol; 41 g carbohydrate; 4 g protein; 2 g fiber; 316 mg sodium.

(Fresh strawberries brighten this cheesecake tart/Associated Press photo)

Almost No-Bake Strawberry Cheesecake

Start to finish: 2 1/2 hours (30 minutes active)
Servings: 8

For the tart shell:

1. 2 cups vanilla wafer cookie crumbs
2. 1/4 cup (1/2 stick) butter, melted
3. For the filling:
4. 1/4-ounce packet unflavored gelatin
5. 1/4 cup cold water
6. 8-ounce bar cream cheese, softened
7. 3/4 cup sugar
8. 1 cup fat-free Greek-style yogurt
9. 1 teaspoon vanilla extract
10. 3/4 cup strawberry jam
11. Fresh strawberries, to serve
    

• Heat the oven to 400 F.
• To prepare the tart shell, in a medium bowl, mix together the cookie crumbs and butter. Transfer to a 9-inch tart pan with removable bottom. Gently press the mixture evenly across the bottom and up the sides.
• Bake for about 6 to 8 minutes, or until set. Remove from the oven and set aside to cool.
  

• To prepare the cream cheese filling, in a microwave-safe cup combine the gelatin and water. Set aside for 5 minutes, or until the gelatin is dissolved. Microwave the gelatin for 30 seconds or until it boils.
• In a large bowl, use an electric mixer to beat the cream cheese and sugar until smooth, scraping down the bowl as needed to avoid lumps. Add the yogurt, gelatin and vanilla, then beat until smooth.
• In a small bowl, use a fork to beat the strawberry jam until mostly smooth. Add the jam to the cream cheese mixture and use a rubber spatula to just barely fold it in, stirring only once or twice.
• Transfer the mixture to the cooled tart shell and, if necessary, use a rubber spatula to smooth the top.
• Cover and refrigerate until firm, about 2 hours.
• Serve with fresh strawberries.

Nutrition information per serving (values are rounded to the nearest whole number): 415 calories; 180 calories from fat; 20 g fat (11 g saturated; 0 g trans fats); 51 mg cholesterol; 59 g carbohydrate; 5 g protein; 1 g fiber; 232 mg sodium.