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3 Yummy Mother's Day Treats

Want to show your appreciation for Mom this Mother’s Day? How about breakfast in bed? Our cinnamon French toast recipe is to die for!

Cinnamon French Toast
Make French-toast mixture using:
2 Eggs
½ cup milk
Dash salt
1 Tablespoon Sugar
1 Tablespoon Cinnamon

Into mixture dip 6 bread slices then arrange slices on well-greased cookie sheet. Bake at 500 for 5 minutes on each side. Serve with lots of butter and maple-flavored table syrup.

Or maybe some sweet treats for a later breakfast or snack:

Individual Coffee Cakes
1 ½ cups flour
2 tsp. baking powder
½ tsp. salt
½ cup sugar
3 tbsp. melted shortening
1 tsp. grated orange rind
1 beaten egg
¾ cup milk

Topping:
2 tbsp. brown sugar
½ tsp. cinnamon
1 ½ tsp. flour
2 tsp. butter or margarine
½ cup chopped walnuts.

Sift dry ingredients together. Combine shortening, rind, egg and milk. Add to dry ingredients, mixing well. Turn into paper cup lined muffin pans. Mix all toping ingredients together then sprinkle on top of each muffin. Bake at 375° F for 20 minutes.

For lunch:
Cream of Asparagus Soup

1 bunch fresh asparagus
1 medium onion, sliced
2 cups milk
2 tbsp. butter, melted
2 tbsp. flour
1 cup evaporated milk, scalded
Salt and pepper
Paprika

Simmer the asparagus in salted water. Drain. Cut off and save the tender tips. Mash the stems through a coarse sieve. Place onion slices in the milk and scald; remove onion.Add the asparagus pulp to the milk. Blend together butter and flour, stir in a little hot milk to make a paste, and add slowly to the soup while stirring. Bring to a boil, add evaporated milk and asparagus tips. Season to taste with salt and pepper.