Planning Ahead to Cook for Mother's Day

March 24, 2009

Before you know it Mother’s Day is going to be here. Since it never hurts to plan ahead, I thought I’d dedicate today’s post to preparing for Mother’s Day–with some statistics throw in–in a way that won’t bust your budget.

For example, a recent survey from Market Day, a food fundraising company, found that of those families that celebrate Mother’s Day at home, 38 percent of moms will prepare their own family’s Mother’s Day meal this year. OK, but that just seems wrong to me. Mom should not have to cook on Mother’s Day–unless, of course, she’d cooking for her own mother. Luckily, the survey also found that 34 percent of those moms who are cooking on Mother’s Day will get help from family members, and for 19 percent of them, their spouse will cook for them. (Yeah, husbands!)

When the kids get involved on Mother’s Day, can you guess what they cook? Why, breakfast, of course. Of these kid-inspired meals, 62 percent served mom breakfast (45 percent were served in bed), 14 percent helped make dinner, and seven percent helped make a cake, cupcake or cookies.

If you want to drop some hints to your spouse and/or kids about making you something special for Mother’s Day, check out the recipe below. It’s for this yummy Heirloom Coffee Cake. It’s a cinnamon sugar coffee cake (major yum) and, since the recipe is from Market Day, it’s not surprising that one of the main ingredients is Market Day’s Homestyle Biscuit Dough. (If this dough is anything like the Market Day French breadsticks I’ve ordered through my kids school, you are going to love them.)

Since you have to order Market Day items through its fundraising program–and I often had to place my order a week or so before I was able to pick it up at my local school–I wanted to make sure I posted this recipe in time for you to get in an order at your local Market Day school.

Heirloom Cinnamon Sugar Coffee Cake picture-21

12 pieces Market Day Homestyle Biscuit Dough #7792
1/4 cup sugar
2 teaspoons cinnamon
1/3 cup butter, melted
3/4 cup brown sugar
1/4 cup chopped pecans

Icing:
1 tablespoon butter, melted
1 cup powdered sugar
1 teaspoon vanilla
2 tablespoons milk

Heat oven to 350°F. Thaw biscuits for about 1 hour. Generously grease 9×2-inch heart pan or 10-inch deep dish pie plate. In a large plastic bag with zipper top, mix sugar and cinnamon. Using kitchen shears or pizza cutter cut each biscuit into quarters. Shake in bag to coat. Arrange biscuits in pan. Mix butter and brown sugar; pour over biscuit pieces. Place pan on baking sheet with edges. Bake 30 to 35 minutes or until golden brown and no longer doughy in center. Cool in pan 10 minutes. Run knife around sides of pan to loosen cake. Turn onto serving plate.

In medium bowl mix together butter, sugar, vanilla and milk until smooth. With fork, drizzle icing over cake. Sprinkle with pecans.

Serves 12

Enjoy and let me know how the recipe turns out. Hopefully, someone else will be baking this for you!