Take a break Mom: Dad and the kids can handle these treats

By CATHY THOMAS

Freedom News Service

I’m not sure what President Woodrow Wilson had in mind in 1915 when he authorized Mother’s Day as an annual national observance. Glancing at a black-and-white photo of Wilson’s stone-faced kisser, I doubt he’d have the patience to fight holiday hordes at restaurants. And I can’t imagine him pushing the White House kitchen staff aside, putting on a crisp white apron and whipping up an at-home snazzy treat for Mom.

But today’s culinary scene has given Dad and the kids more kitchen confidence. Food TV and celebrity chefs make cooking seem fun and easy.

Well, it is fun and easy. Here are four quick-to-prepare treats for Mom.

I gorged on Jane Packer’s Six-Layer Bombay Cheese Ball. Mr. Wonderful, my husband, finally had to take me by the arm and lead me away from the buffet table.

Yes, I am a notorious nibbler when it comes to hors d’oeuvres, but this beautiful concoction put me over the edge. The sphere of smooth cheese, lightly scented with curry powder, is piled high with garnishes. Each add-on is designed to complement every bite; mango chutney, flaked coconut, toasted pecans, chopped green onions and dried cranberries. Water crackers and apple wedges stand ready for scooping or spreading.

Packer, a designer and talented home-cooking enthusiast, acknowledges that her dish can be addictive.

“It’s easy to make, and the flavors are wonderful together,” Packer says, adding that the cheese ball can be prepared two days in advance and refrigerated.

As a portable gift for Mom, she suggests placing all the components in a pretty basket at the last minute (to keep the cheese cold), wrapping the cheese ball in cellophane and securing it with ribbon, and placing the garnishes in individual containers.

Dan Byers’ Daddy Cakes Gingerbread-Blueberry Pancakes were created by Byers and his brother, Levi Silva, when the economy tanked and they needed to find new revenue. The idea sprang from a conversation they had about how much they and their kids loved to make pancakes together. Byers’ 8-year-old son, Grant, came up with the name Daddy Cakes when he was just 5 1/2.

Who could resist? There are nine flavors and I tried several of them. I fell in love with the Glamorous Gingerbread mix, a pleasing balance of cinnamon, ginger and clove. It’s fabulous, especially when fresh blueberries are dropped onto the gingerbread pancakes right before they are turned.

“I have to give my brother Levi the credit for the gingerbread,” Byers says. “I personally don’t like gingerbread, but he pushed for it. And now it is one of the few gingerbread recipes that I enjoy because the ginger isn’t overbearing.

“My nieces love it, but my kids prefer the Sinful Cinnamon pancakes … topped with bananas and either chocolate sauce or Nutella.”

He says his sons use a 1/4-cup ice cream scoop to dump the batter into a warm skillet, but he advises that an electric griddle is his favorite cooking surface because the heat is even and there is little need for nonstick spray.  As a special Mother’s Day presentation, he suggests using heart-shaped molds to form the pancakes (molds available online at cooking.com).

The add-water-and-stir Daddy Cakes mixes are available at DaddyCakesBakery.com. Prices run about $8 (soft pouch) or $12.50 (embossed tin).

Chef Debbi Dubbs of Seal Beach, Calif., knows how to make cooking fun and approachable. Dubbs’ book, “What’s in Your Pantry” ($17.95 from debskitchen.com or amazon.com), details how to stock your pantry and cook from what you have on hand.

Her Sweet Palmiers, those golden-brown pastries that look like curled palm leaves, are a good example. If you have store-bought puff pastry in the freezer, some sugar and an egg, you are in business without having to go to the grocery store.

Dubbs says palmiers’ appeal is their buttery taste and crunchy texture, as well as how easy they are to prepare.

“If you have puff pastry in your freezer, you can have these ready in about one hour,” she says. “They are best served the day they are baked, but you can roll up the (unbaked) dough a day ahead and keep it in the refrigerator.”

She says that for best results, use a prepared frozen puff pastry that uses butter. She prefers the Trader Joe’s brand and the Dufour’s brand that is available online, but says the Pepperidge Farm brand found at most supermarkets is still yummy (it contains vegetable shortening rather than butter).

Mom is bound to love these sweet little cookies, especially if they are offered with a cup of her favorite tea and a bowl of fresh berries or ice cream. But if she prefers savory flavors, Dubbs suggests omitting the sugar and filling them with prosciutto, shaved Parmesan and a little Dijon mustard. Add some fresh basil, if you like.

Registered dietitian, nutrition therapist and author Evelyn Tribole appreciates good chocolate. She says her Incredible Omega Brownies from her book, “The Ultimate Omega-3 Diet” (McGraw, $23.95), are the best she has ever made.

She advises that the quality of the chocolate is crucial to provide the best taste and texture. Chocolate brands, she says, such as Scharffenberger, Ghirardelli or Valrohna are key.

To enrich the treats with omega-3, flax meal (which is an excellent source of omega-3 fats) is mixed with the flour, and omega-3 enriched eggs are used. Instead of butter, canola oil and applesauce are incorporated into the brownie batter. OK, Mom. Take your medicine. Mmmmm.

SWEET PALMIERS

Yield: about 40 to 45 cookies

Sugar or cinnamon-sugar mixture, approximately 1 1/2 cups total, divided use

1 pound frozen store-bought puff pastry, thawed according to package directions

Egg wash: 1 egg lightly beaten with 1/2 teaspoon water

Procedure: Sprinkle dry work surface with some sugar, approximately 1/4 cup. If folded, unfold pastry. Place one sheet of puff pastry on top of sugar. Cover entire surface generously with sugar, about 1/2 cup; roll into a rectangle, pushing the rolling pin away from you and toward you, so you lengthen the dough.

Fold the long sides of the rectangle toward the center so they meet halfway in the middle. Fold them again in half to meet at the center. Then fold one side over the other. Enclose in plastic wrap. Place on baking sheet lined with parchment paper. Refrigerate until cold. Repeat with second sheet of puff pastry.

Preheat oven to 400 degrees.

Place pastry on cutting board and cut into 1/2-inch wide crosswise slices. Place slices cut-side up on parchmentlined sheet. Brush with egg wash and bake 8 to 10 minutes or until slightly puffed and nicely browned.

Nutrition information (per serving): 160 calories (46 percent from fat), 8 g fat (1.5 g saturated), 10 mg cholesterol, 22 g carbohydrates, 2 g protein, 115 mg sodium, 0.2 g fiber

Source: Adapted from “What’s in Your Pantry” by Debbi Dubbs

SIX-LAYER BOMBAY CHEESE

 Yield: about 30 servings

8 ounces cream cheese, room temperature

4 ounces sharp cheddar cheese, grated

1/2 teaspoon curry powder

Garnishes: 1/2 cup mango chutney

2 tablespoons unsweetened flaked coconut

1/4 cup toasted pecans, roughly chopped, see cook’s notes

1 tablespoon finely chopped green onions (include dark green stalks)

1 1/2 tablespoons dried cranberries

For serving: water crackers and apple wedges, see cook’s notes

Cook’s notes: To toast nuts, place in single layer on rimmed baking sheet. Place in 350-degree oven until nicely browned, about 4 to 5 minutes. Watch nuts carefully because they burn easily. Cool. To prevent apples from discoloring, place apple wedges in a bowl of cold water augmented with a teaspoon of fresh lemon juice. Allow apples to soak for a minute, then drain on clean kitchen towel.

Procedure: Combine cream cheese, grated cheddar and curry powder in food processor fitted with metal blade. Whirl until smooth. Shape into ball or disc; wrap in plastic and refrigerate until firm. Can be prepared to this point two days in advance of serving.

Unwrap cheese and place on serving tray. Dump garnishes on top of cheese ball, starting with the chutney and ending with the cranberries.

 Nutrition information (per serving, assuming 2 tablespoons): 114 calories (86 percent from fat), 11.4 g fat (6 g saturated), 55 mg cholesterol, 0.4 g carbohydrates, 4.1 g protein, 476 mg sodium, 0.3 g fiber Source: Adapted from “First Impressions” by Betty Rosbottom (William Morrow, out of print)

INCREDIBLE OMEGA BROWNIES

Yield: 12 brownies

Canola oil nonstick spray

1/4 cup canola oil

4 ounces fine-quality bittersweet chocolate (not unsweetened), coarsely chopped

1 cup granulated sugar

1/2 cup all-purpose flour

3 tablespoons flax meal

1/2 teaspoon baking powder

1/2 teaspoon salt

2 omega-3 enriched eggs

1 egg white

1/4 cup applesauce

2 teaspoons vanilla

2 tablespoons chopped walnuts

Procedure: Preheat oven to 350 degrees. Coat an 8-inch square pan with canola oil nonstick spray.

In medium-size bowl that can be used in the microwave, combine oil and chocolate. Microwave on high power for 30 seconds; stir thoroughly to combine. If chocolate is not smooth and melted, microwave again for 30 seconds and stir. Set aside to cool.

In large bowl, combine sugar, flour, flax meal, baking power and salt; stir to combine. In a medium bowl, combine eggs, egg white, applesauce and vanilla. Whisk until smooth. Add a small dollop of chocolate mixture to the egg mixture and whisk until smooth. Repeat process until all chocolate is mixed together with the egg mixture. Add this to the flour mixture. Whisk until smooth.

Transfer batter to prepared pan. Scatter walnuts on top. Bake 25 minutes. Cool brownies completely in pan and then cut into 1 2 bars.

 Nutrition information (per serving): 180 calories (40 percent from fat) 9 g fat (2.5 g saturated), 25 mg cholesterol, 22 g carbohydrates, 2 g protein, 175 mg sodium, 0.5 g fiber

Source: “The Ultimate Omega-3 Diet” by Evelyn Tribole, M.S., RD (McGraw, $23.95)