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Mother's Day!


Looking for something different to do to honour your mom on Mother’s Day? Transform a weekend afternoon into a tea party for the women you admire most. Include some delicate mini deserts from my cookbook “Soulful Helpings” and you are on your way. Mother’s Day should be dedicated to any woman who is helping to make this world a better place by nurturing and sacrificing to care for another person. These women should never be taken for granted. They deserve your respect, gratitude and all your love. To honor my deceased mother I dedicated my cookbook “Soulful Helpings” to her memory. The creation of the recipes in the cookbook were instrumental in the healing progress of my disease of alcoholism which allowed me to fulfill my role of being present to mother my own daughter and oversee her development and well being. So honor the women you love. Transform your table into an inspirational garden with a bevy of spring flowers. Set the table with your best china teacups and serve some delicate delicious tea sandwiches with an array of mini deserts and remember the best menu is created with love: cooking, sharing and healing one day at a time. Recipes for mini desert are found in the Sweet Endings chapter of my cookbook “Soulful Helpings” get a copy of your own today

Raspberry Cheese Cake

1 1/4 c. Graham wafer crumbs

1/2 tsp. Cinnamon

1/4 c. Melted butter

1 8 Oz. Pkg. cream cheese

1/2 c. Sugar

1 tbsp. Lemon juice

1/2 tsp. Vanilla

1/8 tsp. Salt

2 Eggs

1 c. Sour cream

2 tbsp. Brown sugar

1/4 tsp. Vanilla

1 10 Oz. Pkg. Frozen raspberries thawed

2 tbsp. Cornstarch

2 tbsp. Water

1/4 c. Sugar

1 tbsp. Lemon juice

Heat oven to 325 F

Combine the graham wafer crumbs; cinnamon and melted butter until moist crumbs form. Then press the mixture on the bottom and up the sides of a 9-inch spring form-baking pan.

Combine the cream cheese and sugar in a large mixing bowl and beat on high with an electric mixer until fluffy and light. Add lemon juice, vanilla and salt. Beat until combined. Add the eggs one at a time and beat until smooth. Pour into the prepped crust. Bake for 40 minutes.

Remove from oven and cool for 5 minutes.

Combine the sour cream, brown sugar and vanilla until blended well then spread on warm cheesecake. Chill several hours.

Heat the raspberries, lemon juice and suagr over medium high heat until mixture comes to a boil. Strain the mixture through a fine sieve to remove all the seeds. Discard the pulp and seeds and return the raspberry mixture to the same saucepan.

Combine the cornstarch and water in a small bowl and stir to combine well. Pour into the raspberry mixture and bring to a boil. Reduce the heat and simmer 2-5 minutes until thickened. Chill until cool.

Release the cheesecake from the pan and spread the chilled raspberry sauce over the top of the cake.

Garnish with fresh berries and serve.


Chocolate Orange Mousse

6 Oz. Semi-sweet chocolate

6 Eggs seperated

2 tbsp. Grated orange rind

1/3 c. Sugar

1 c. Whipping Cream

2 tbsp. Icing sugar

1/2 tsp. Vanilla

1 Fresh orange sliced

Melt the chocolate in the top of a double boilder over hot but no boiling water. Beat the egg yolks lightly then stir into the melted chocolate. Heat the 2 minutes stirring constantly. Add orange rind and sugar; stir to combine well.

Set aside to cool slightly.

Meanwhile, whip egg whites with an electric mixer until stiff peaks form and then fold into the chocolate mixture until smooth. Pour into 6 small custard cups and chill several hours. Combine whipping cream, icing sugar and vanilla in a large metal bowl and beat with electric mixer until soft peaks form.

Top the chilled mousse with the whipping cream and garnish with fresh orange slices.


Baked Lemon Sponge Pudding

2 tbsp.

3/4 c. Sugar

2 Eggs seperated

4 tbsp. Flour

1/4 tsp. Salt

1/4 c. Fresh lemon juice

1 tsp. Grated lemon rind

1 c. Whole milk

1 1/2 c. Whipping cream

2 tbsp. Icing sugar

2 tsp. Vanilla

Seasonal berries

Heat oven to 350F.

Grease an 8 inch glass baking pan. Beat the butter and sugar with an electric mixer on medium-high until light and fluffy. Add the egg yolks and blend well. Stir in the flour and salt. Then add the lemon juice, lemon rind and milk. Beat on low until well combined.

In a seperate clean bowl beat the egg whites with an electric mixer until soft peaks form. Then fold in the egg whites into the lemon batter until combined. Pour into the prepared pan and set in a water bath.

In a clean bowl combine the whippping cream, icing sugar and vanilla. Beat on high until stiff peaks form. Store in refrigerator until ready to garnish dessert.

Bake 45 minutes. Serve with whipped cream and garnish with seasonal berries.


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