Happy Mother’s Day! What’s prettier than a flower bouquet? … How about a lovely edible radish bouquet from the garden?!
It’s a tradition for me to cook brunch for my Mom on Mother’s Day. This year, I decided to host an afternoon tea brunch for my Mom. Not too fancy, just some light fare.
The radish bouquet was transformed into delicious radish and and garlic herb cream cheese sandwiches. 🙂
Henni’s garlic herb cream cheese
1 8oz. block of cream cheese (neufchatel and non-fat okay)
1/2 tsp. black pepper
1/2 tsp. dried thyme
1/4 tsp. dried basil
1/4 tsp. dried chervil
3 sprigs of cilantro or other fresh herbs
1 scallion stalk
1 clove garlic
Chop the fresh herbs, scallion stalk, and garlic in a food processor. Add all other ingredients and process until smooth and blended.
Since my Dad’s birthday is coming up, I also made a carrot cake for him. This is his favorite recipe. He doesn’t like cream cheese frosting so I didn’t include a recipe for that.
(adapted from Carrot cake a la Doris)
2 cups granulated sugar
2 cups flour
1-2 cups flaked unsweetened coconut
2 cups shredded carrots
1 cup chopped walnuts
2 tsp cinnamon
2 tsp baking soda
1/2 tsp salt (optional)
1 cup canola or vegetable oil
2 tsp vanilla
3 eggs (or 3/4 c. egg substitute or egg whites)
1 8 oz. can crushed pineapple including juice (approx. 1 cup)
Mix dry ingredients together. Add wet ingredients to dry ingredients. Using a big spoon, mix until well incorporated. Pour batter into a 9″ x 13” greased pan. Bake at 350 degrees for 30 to 35 minutes (until an inserted toothpick comes out clean).
Happy Mother’s Day!
“A mother’s love is like a cup of tea, they are always there to comfort you.”
— Author unknown
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