(KLTV/KTRE) - Here are four fabulous (and simple!) Mother's Day brunch recipes you can make for mom on her special day! Make sure to watch Mama Steph live on Thursday, May 10 at 7 p.m. as she works through each one of the recipes, start to finish.
Here are the recipes:
4-ingredient blueberry biscuits with vanilla glaze
1/2 cup Duke's mayonnaise
1 cup milk
2 cups self-rising flour
2/3 cup fresh blueberries (or frozen, not thawed)
Preheat oven to 400 degrees F.
In a medium mixing bowl, combine milk and mayonnaise. Stir until completely combined and smooth.
Add the flour. Stir until just incorporated. Dough will look quite wet.
Toss a tablespoon of flour into the blueberries, and shake or stir gently to get all berries coated.
Add the berries to the dough mixture, gently folding in with a spatula. (If you stir vigorously, the berries will break up and get messy)
Use a large spoon or cookie scoop to form biscuits, dropping scoops onto a sprayed or greased cookie sheet, or you can use parchment paper to line the pan.
Bake for 10-14 minutes in center of oven. Tops will lightly brown. Made 12 with my generously-sized scoop.
1 cup powdered sugar
1/8 cup milk
1 teaspoon vanilla
1/4 teaspoon cinnamon
Place glaze ingredients in a small mixing bowl and whisk together until smooth and creamy. When biscuits are still warm, use a fork to drizzle the glaze across them. Serve on a pretty plate with a fork.
Blueberry-grape salad with pecans
4 cups each red and green seedless grapes, washed
one cup sour cream
8 ounce block light cream cheese, at room temperature
1 teaspoon vanilla
1/2 cup sugar
about one cup blueberries
small can glazed pecans (these are usually either with the peanuts and other snack nuts in a can, or on the baking aisle)
1. Place grapes and blueberries in a large mixing bowl.
2. Mix together the sour cream, vanilla, sugar, and cream cheese with a hand mixer until smooth.
3. In a large (preferably glass so it looks pretty) salad bowl, mixing bowl, or trifle dish, make layers:
First, place 3/4 cup of the creamy mixture into the bottom of the bowl, and smooth out to cover the bottom.
Second, add half of the fruit mixture to create the second layer.
Third, use another 3/4 cup of the cream mixture and smooth over the fruit layer.
Fourth, sprinkle half the glazed pecans across the cream layer.
Add the rest of the fruit, distributing across the cream layer.
Finally, top with the rest of the cream mixture, and sprinkle with the remaining pecans
Refrigerate overnight, if possible. It's fantastic when it's nice and cold!
Cherry-cream cheese dip with sliced fruit
8 ounce block of lowfat cream cheese, at room temperature
2/3 cup plain, nonfat Greek yogurt
1/4 cup sour cherry juice (near the grape juice and cranberry juice in the grocery store)
1 tablespoon maple syrup
Place the cream cheese in a mixing bowl, and begin mixing on slow speed with hand mixer, then move to medium speed, until the cream cheese is fluffy.
Next, scrape down the sides of the bowl, and then add the yogurt, juice and syrup. Beat again until the mixture is smooth.
Serve with apple slices or other fruit suitable for dipping. Keep refrigerated until ready to serve.
Perfect scrambled eggs with cheddar and pan-roasted tomatoes
Fresh eggs (two per person you are serving)
1 tablespoon mayonnaise
1/4 cup shredded cheddar cheese per person
1 tablespoon of butter for the pan
salt and pepper, to taste
Small tomatoes on the stem, if you can find them. If not, use a couple of Roma tomatoes and slice them in half, and use those for pan roasting.
1. Crack the eggs into a bowl large enough to mix them with a fork without sloshing out.
2. Add the mayonnaise to the bowl (2 tablespoons if you''re doing more than six eggs, 1 tablespoon if less than six eggs.)
3. Use a fork to whisk the eggs and mayo, whipping until the mayonnaise is broken up and distributed throughout the mixture. Set aside.
4. Use a large, flat skillet (preferably nonstick) and add a tablespoon of butter to the pan and turn the heat underneath the pan to medium-low. Have a silicone or rubber spatula handy.
5. When the butter melts and bubbles, tip the pan to distribute it around the bottom. Add the tomatoes the pan, toward the side of the pan. You'll want to move them when they start to get hot on the bottom, which is why the stems come in handy. You can also use a spatula to turn them.
6. Add the eggs to the other side of the pan, and sprinkle with the shredded cheese. Immediately begin moving the eggs with the spatula, pushing gently to keep them moving for just a minute or so. Don't let them dry out; They are perfect when there is still some moisture in the eggs.
7. Use a clean spatula to remove the eggs to a warm, pretty plate. (I just set a plate near the burner, NOT ON IT, so it absorbs some ambient heat, but doesn't get hot directly.) Sprinkle the eggs lightly with salt and with pepper, if desired. (It's always a good idea to taste before salting. Because of the cheese, you may not need additional salt.)
8. When the tomatoes are nice and soft, gently place them onto the plate beside the eggs. Sprinkle with salt and pepper.
9. Does mom want toast? Butter some good bread, drop it into the hot pan, and let it get golden brown on the buttered side. Then turn off the burner, and carefully remove the toast to the plate. Enjoy!
We are looking forward to your joining us live Thursday night at 7. Make sure to tell your friends and family to watch with you, too, as we go live and make the recipes, beginning to end, Thursday night at 7 p.m.!
The program will be streamed live on KLTV and KTRE's Roku and Amazon Fire apps, too.
And remember, you can participate in the show! We'll be livestreaming the event on our Facebook page, and you can join in the conversation here.