Mother's Day Lunch

A beautiful meal for a beautiful woman -- your mother.


For this ladies-only lunch, pick a day when all of you -- including the cook -- can enjoy a meal at your leisure.

Melon Sparklers The fruit of a Galia melon looks like honeydew, but isn't as sweet.

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Fruited Cheese-Filled Lemon Biscuits Another time, for a more substantial filling, replace the fruit with chopped cooked turkey or chicken.

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Lemon Biscuits Prepare a double batch of these tender biscuits so you'll have enough to make 12 of the sandwiches.

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Pink Geranium Cake Scented geranium leaves add a light pleasing flavor to this pink layered cake frosted with a creamy, pink buttercream frosting.

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Smoked Chicken Salad with Raspberry Vinaigrette Stop at the deli department of your supermarket for smoked chicken breast.

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Here are a few of our favorite best-kept biscuit baking secrets:

  • Use only chilled butter or margarine.
  • Stir dry ingredients well to distribute the leavening agent.
  • Mix the butter, margarine, or shortening and flour only until the mixture resembles coarse crumbs.
  • Stir in the liquid just until moistened.
  • Lightly knead the dough by folding and pressing; 10 to 12 strokes should be enough to distribute the moisture.
  • Cut out as many as possible from a single rolling of the dough (additional rolling and flour will make them tough and dry). Cutting the dough into squares will eliminate the need to reroll it.
  • Place biscuits or scones close together on the baking sheet for a soft crust; for a crispy crust, place them about 1 inch apart.
  • Remove from the oven when top and bottom crusts are an even golden brown.
  • Store in foil or a sealed plastic bag at room temperature for 2 to 3 days; freeze in heavy foil or air-tight container up to 3 months.
  • Reheat foil-wrapped biscuits in a 300° oven for 10 to 12 minutes; reheat frozen biscuits for 20 to 25 minutes.

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