Mother’s Day breakfast

In my many years as a mother I've been gifted vases of beautiful flowers, phone calls from far away and lovely Mother's Day cards, some home-made by tiny hands. I've enjoyed more than a few breakfasts in bed, the most memorable being a bowl of cold cereal thoughtfully poured, and proudly served, by a handsome pajama-clad 3-year-old.

From a culinary standpoint though, if I were to choose a breakfast of my favorite things, it would be decadent French toast stuffed with bananas and nuts topped with warm maple syrup and a mound of banana whipped cream. Crisp bacon strips would accompany this dream toast -- a bit of salty to cut the sweet.

Fresh fruit would also be on the menu. I can almost taste the plump blueberries, raspberries and strawberries sweetened with honey and just a touch of lemon. Of course, any favorite fruit would do, maybe a variety of melon sprinkled with a few blueberries and again tossed with honey-lemon. What a treat!

So, to all you mothers out there, no matter what the menu, I hope your Mother's Day holds special memories and sweet dreams.

Banana-Stuffed French Toast with Banana Cream

French Toast:

1 whole loaf of white bread, unsliced

4 small or 2 large just-ripe bananas

1/4 cup light brown sugar, packed

1/2 cup chopped pecans or walnuts

3 large eggs

3/4 cup milk or light cream

1 T. sugar

1 tsp. vanilla extract

1/4 cup butter

Banana Cream:

1 small ripe banana

1 cup heavy cream

1/3 cup confectioners' sugar

Directions: With a serrated knife slice small ends off the bread (save for another use.) Move the knife about 1/4-inch in and slice but don't slice all the way through, leaving about a 1/2-inch hinge. Move the knife another 1/4-inch and slice through the loaf. You will now have 2 slices of bread connected by a crust hinge. Repeat to make 3 more bread pockets.

Cut each small banana into 3 lengthwise slices (if using large bananas, cut in half first.) Lay 3 slices of banana inside each bread pocket, making a banana sandwich. Sprinkle the tops of the bananas with a tablespoon of brown sugar and 2 tablespoons nuts.

Meanwhile, prepare the banana whipped cream. In a bowl, mash the banana with a potato masher. Scrape onto a plate, cover with plastic wrap and place in freezer. Pour the cream into the same bowl and beat with electric mixer till it holds soft peaks. Add the confectioners' sugar and beat until it becomes stiffer. Beat in the banana on low speed. Cover and refrigerate.

In large bowl, lightly whisk the eggs until frothy then whisk in the milk, sugar and vanilla. Dip each sandwich in the egg mixture letting it saturate about 6 seconds. Place the sandwich in a skillet with 1 tablespoon melted butter and fry over medium heat until golden brown. Flip and fry the other side. Serve hot with warm maple syrup and a big dollop of banana cream on top. Serves 4.

Oven-baked Bacon

(The only thing easier would be pre-cooked bacon)

Bacon (desired amount)

Pinch black pepper

Directions: Preheat oven to 400-degrees F. Line a cookie sheet with foil (crinkle a bit so that the foil divots catch the bacon grease. Lay bacon on foil and sprinkle with black pepper. Bake the bacon, checking after 10 minutes for doneness. Drain on paper towel.

Honey Berry Salad

1 cup fresh blueberries

1 cup fresh raspberries

1 cup sliced strawberries

3 T. honey

1/2 tsp. fresh lemon juice

Directions: In a small bowl combine the honey and lemon juice. In medium bowl combine fruit and dress with honey and lemon. Toss to coat. Serves 4.