A Tribute to All Moms
For Their Mothers Day Recipes

Every time I even hear the name Pineapple Pound Cake I think of a funny story cooking with my Big Mama. When my mother made her Pineapple Pound cake, she would stand back a few feet from the cake and literally threw the pineapple on the glaze, and of course she missed the cake more times than she made it and pineapple went everywhere, all over the floor, cabinets, walls, you name it. And to top it off, she seem to get a kick out of it. She thought it was funny.

Of course, I had to clean the mess up off the floor.

Have you even tried to clean up wet pineapple? What a mess.

Big Mama would always say as she threw pineapple against the cake, “I can’t stop now, I’m in my caking making mode”, whatever that meant.

Although Big Mama was a great baker, I don’t recommend her method for getting the pineapple on the cake. So in the recipe I say ( gently scatter pineapple against the glaze) . Hopefully your experience making this cake will be better for the people around you. (No Mess to Clean Up on the Floor)

Pineapple Cake - Mothers Day Recipes
1/2 cup shortening
1 cup butter or margarine
2 3/4 cups sugar
6 eggs
3 cups all-purpose flour
1 teaspoon baking powder
1/4 cup milk
1 teaspoon vanilla extract
3/4 cup crushed pineapple with juice
Pineapple Glaze Recipe Follows

Combine shortening, butter, and sugar; cream until light and fluffy. Add eggs, one at a time, beating well after each addition.

Combine flour and baking powder; add to creamed mixture alternately with milk and vanilla, beating well after each addition. Stir in crushed pineapple.

Pour batter into a well-greased and floured 10-inch tube pan, bundt pan or 2 loaf pans. Place in cold oven; bake in a 325 degree oven for 1 hour and 15 minutes or until cake tests done.

Cool 10 to 15 minutes in pan. Invert onto serving plate; drizzle Pineapple Glaze over top and sides. See Glaze recipe below:

Pineapple Glaze
1/4 cup melted butter or margarine
1 1/2 cups confectioners' sugar
1 cup crushed pineapple, drained

Combine butter and sugar, mixing until smooth. Punch a few small holes on top of cake and drizzle glaze over the top. Gentle scatter pineapple against the glaze. Yield: 10-12 servings.

MOM FAVORITE RECIPES
SPECIAL MOTHER‘S DAY SECTION WITH
MOTHERS DAY RECIPES
By Cassandra Harrell

Mom’s Favorite Recipes - A Mothers Day Feature

Everyone associates Moms with cooking. Even if your mom wasn’t the best cook, that fact that she cooked it at all is still very special. In addition to the traditional baked ham with pineapples, we all remember a special recipe that our mom made on Mother’s Day. Some of our moms are no longer with us, but the memories she created are memories that will never be forgotten.

Last month I asked for your mom’s favorite recipes to feature in this section for Mother’s Day. I also went out scouting around town for favorite mom recipes for this feature. We asked around the office for everyone's favorite mom recipe. There were some arguments, some challenges, even a bit soulful enthusiasts from over-anxious.

In honor of moms everywhere, we present a few recipes from the hearts and homes of our staff, website contributors, and friends.

QUICK BANANA PUDDING RECIPE - Mothers Day Recipes
By Debra, Gates Tennessee

1 box vanilla or banana instant pudding mix
1 ½ cups whole milk
1 can eagle brand milk
8 ounces cool whip, soft
4 to 6 ripe bananas, sliced thin
1 ½ bags Vanilla Wafers

In a large bowl, combine pudding and whole milk, whisk together, add eagle milk and cool whip. Mix together until creamy. Set Aside. In a 9 X 13 inch dish, add a layer of bananas and cover it with a layer of vanilla wafers. Spoon half of pudding mixture over vanilla wafers. Repeat process with bananas and wafers, then spoon other half of pudding over wafers. Top pudding with wafers. Chill.

COCONUT AND RAISIN BREAD PUDDING - Mothers Day Recipes
By Annie, St Louis, Missouri

2 cups water
1 ½ cups sugar
1 (12 ounce) can evaporated milk
4 large eggs
1 cup coconut, flaked
½ cup crushed pineapple, drained
½ cup raisins, seedless
½ cup butter or margarine, melted
1 teaspoon vanilla extract
1 teaspoon ground nutmeg
½ teaspoon ground cinnamon
10 slices white bread with crust, cut into ½ inch cubes

Combine water and sugar in a bowl, stirring until sugar dissolves. Add milk and eggs, stirring with a wire whisk until blended. Stir in coconut, pineapple, raisins, butter and vanilla. Blend well. Add nutmeg, cinnamon and bread cubes. Mix well. Let mixture stand for 35 minutes, stirring occasionally. Pour into a greased 9X13 inch pan. Bake at 350 degrees for 45 minutes or until knife inserted in center comes out clean. Serve warm. Yield: 12 servings.

COCONUT CUSTARD PIE - Mothers Day Recipes
By Helen, Halls, Tennessee

1/2 cup butter
1 1/2 cups white sugar
2 tablespoons all-purpose flour
2 eggs
1 cup milk
1 cup flaked coconut
1 teaspoon vanilla extract
1-9 inch pie crust

Preheat oven to 350 degrees. With electric mixer on low speed, beat together butter, sugar, and eggs. Blend in flour. Add milk slowly, beating to blend. Add coconut and vanilla; mix well. Pour filling into unbaked pie shell. 40 to 50 minutes, or until set.

Helen‘s Comments: “My mother always made this recipe only on Mother’s Day. This pie is rich and creamy and I remember it well from my childhood. “

SOUR CREAM CHOCOLATE CAKE Mothers Day Recipes
By Gloria, Birmingham, Alabama

1/4 cup shortening
2 cups sugar
2 cups flour
1/2 teaspoon baking powder
1 1/4 teaspoons salt
1 cup water
3/4 cup sour cream
1 teaspoon vanilla
2 eggs
4 oz. unsweetened chocolate, melted

FROSTING
1/3 cup butter, soften
3 ounces unsweetened chocolate, melted
3 cups confectioners sugar
1/2 cup sour cream
2 teaspoons vanilla

Preheat oven to 350 degrees. Grease and flour a 13 x 9 inch oblong pan. Cream together sugar and shortening. Set aside. In a separate bowl, combine flour, baking powder, salt, and water. Mix well. Add sour cream to flour mixture. Then blend flour mixture with sugar and shortening. Blend well. Add eggs, vanilla, and melted chocolate. Mix ½ minute on low speed, scraping bowl constantly. Beat 3 minutes at high speed, scraping bowl occasionally. Pour into pan and bake 40 to 45 minutes.

FROSTING:
Mix butter and chocolate thoroughly. Blend in sugar. Stir in sour cream and vanilla. Beat until smooth. Spread frosting over cooled cake.

UPSIDE DOWN GERMAN CHOCOLATE CAKE - Mothers Day Recipes
by Felicia, Dallas, Texas

1 cup pecans, chopped
1 cup coconut
1 German chocolate cake mix
1 (8 oz.) pkg. cream cheese
½ cup butter, soften
½ cup powdered sugar

Spread pecans and coconut in bottom of greased 9 x 13 inch pan. Mix German chocolate cake according to box directions and pour over pecans and coconut. Cream together cream cheese, butter and powdered sugar and pour over cake.

Bake at 350 degrees for 45 minutes. When removed it will be wiggly. Let stand for 30 minutes to cool. Turn over on cookie sheet and cut.

Felicia‘s Comments: “My mom loved making this recipe and we loved it a lot. This recipe can be used for any type of event, and is especially good for Mother’s Day. “

SWEET POTATO BISCUITS - Mothers Day Recipes
By Nicole, Milwaukee, Wisconsin

¾ cup milk
¾ cup sweet potatoes, boiled and mashed
5 tablespoons butter or margarine
1/½ cups all purpose flour, sifted
2 tablespoons sugar
4 teaspoons baking powder
½ teaspoon salt
Pinch baking soda

Mix milk, potatoes, and butter. In a separate bowl, mix flour, sugar, baking powder, salt, and baking soda. Mix all together and turn onto a floured board and knead 30 seconds. Roll ½-inch thick and cut with biscuit cutter.

Bake in a 425 degree oven for 12 to 15 minutes. Yield: Approximately 1 ½ dozen. Variation: You can add plumped raisins to mixture if desired.

Nicole’s Comments: “This is my mom’s signature biscuits. She make these biscuits on Mother’s Day morning with our breakfast before we go to church. “

Thank you Debra, Annie, Helen, Gloria, Felicia, and Nicole for the wonderful Mothers day recipes you sent.

Thanks to all who participate in our special Mother’s Day Feature. Happy Mother’s Day!

MOTHER'S DAY BREAKFAST, BRUNCH, DINNER AND APPETIZER MENUS