Try these Mothers day juice recipes that are sweet and feminine. Celebrate by adding a nice juice to your Mom's day breakfast.
Mommies carried us, gave birth and took care of us when we were young and still do. They are very special! If you are treating your mom to a Mom's day get together of any sort, consider making a juice drink. Not only is juice yummy tasting, it promotes good health. By giving your mother fresh juice, you know you’re giving her something that will help her body.
Here are examples of some of my favorite pinky-sweet which are quick and easy for-Mom juice recipes. Try adding some soda water to these juices to make them more festive.
Berry Melon Juice
One wide slice of watermelon (rind cut off)
6 strawberries
Cut a slice of watermelon and cut the stems off of the strawberries. Process through the juicer and serve over ice.
Peach Strawberry Juice
2 peaches (pit removed)
1 cup of strawberries
Process fruit through the juicer and serve.
Raspberry Apple Orange
1 cup of raspberries
2 apples (cored)
1 orange (peeled)
Prepare the fruit. Process through the juicer and serve.
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Also special blended teas such as herbal, green, flavored fruited tasting teas, or Chai. Coffee also comes in different varieties: fruit flavored, French vanilla or dark ad rich.
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Now we are going to get to the main event of the breakfast, the main courses, they can be baked or just plain cereal, if they come from the heart, they will taste wonderful.
Apple Scones
This has a terrific aroma and taste. These scones are perfect for tea.
Recipe makes 12 scones
2 Cups all-purpose flour
1/4 Cup white sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 Cup butter, chilled
1 apple - peeled, cored and
shredded
1/2 Cup milk
2 Tablespoons milk
2 Tablespoons white sugar
1/2 teaspoon ground cinnamon
Measure flour, sugar, baking powder, soda, and salt into a large bowl. Cut in butter or margarine until crumbly. Add shredded apple and milk. Stir to form a soft dough.
Turn dough out onto a lightly floured surface. Knead gently 8 to 10 times. Pat into two 6-inch circles. Place on greased baking sheet. Brush tops with milk, and sprinkle with sugar and cinnamon. Score each into 6 pie-shaped wedges.
Bake at 425 degrees F (220 degrees C) for 15 minutes, or until browned and risen. Serve warm with butter.
Jiffy Cinnamon Rolls
Makes 12 rolls
1/3 Cup butter
1 Cup packed brown sugar
3 teaspoons ground cinnamon
2 Cups all-purpose flour
2 Tablespoons white sugar
4 teaspoons baking powder
1 teaspoon salt
1/4 Cup butter, chilled
1 Cup cold milk
1/3 Cup currants (optional)
1/2 Cup confectioners' sugar,
sifted
3 Tablespoons milk
Preheat oven to 400 degrees F (200 degrees C). Grease the bottoms and sides of a 12-cup muffin tin.
Cream 1/3 cup butter, brown sugar, and cinnamon together. Drop 1 teaspoon into each muffin cup. Reserve the remaining mixture.
In large bowl, combine flour, sugar, baking powder, and salt. Cut in 1/4 cup cold butter until crumbly. Make a well in center, and pour in the milk. Stir to form a soft dough, adding a bit more milk if needed.
Turn dough out on lightly floured surface. Knead 8 to 10 times. Pat dough into rectangle about 1/3 inch thick and 12 inches long. Spread remaining cinnamon mixture over dough rectangle. Sprinkle currants over top, if using. Roll up like a jelly roll into a long log. Mark dough first, to make sure you know where to cut, then cut the log into 12 slices. Place cut-side down in the prepared muffin pan.
Bake in preheated oven until golden brown, 20 to 25 minutes.
For the glaze, add milk to the confectioners' sugar and stir well, adding more liquid if necessary to make a thin glaze. Drizzle over cinnamon rolls.
Next week: Mother's Day dinner.