Mother’s Day brunch for our favorite moms

Mother’s Day elicits such special memories for many of us. Reminders of the woman who helped to shape us. A woman who can be described by innumerable adjectives – strong, wise, gentle, firm, supportive, truthful – and who is as protective as a lioness with love that has no boundaries.

There is a Jewish proverb that says “God could not be everywhere so he created mothers.”

Whether yours was a chef, homemaker, business executive or all of the above, we can all agree with this proverb that depicts endless and tireless maternal responsibility.

At Tamarisk we are so fortunate to be surrounded by our “resident moms.” They watch over staff and fellow residents with the same care and concern as they do with their own family. Our annual Mother’s Day Brunch is the event we set aside to honor these accomplished and compassionate women. We are inspired by them every day, and it is indeed our honor and our pleasure to care for them.

Following, you will find recipes that we include in our brunch. We hope you enjoy them.

If you would like any information about Tamarisk or would like to join us for lunch or dinner,  please contact Susan Adler, director of marketing and outreach at 401-732-0037 or Susana@tamariskri.org

Blintz Souffle

Ingredients

4 eggs

1 1/2 cups sour cream

1/4  cup orange juice

1/4 cup  sugar

1 teaspoon vanilla

1 stick butter, melted

Milk (if mixture is too thick)

2 packages frozen blintzes

Directions

Mix together eggs, sour cream, orange juice, sugar, vanilla and melted butter. Add a little milk if mixture seems too thick.

In a single layer, place two packages of frozen blintzes in 9 X 13-inch pan.

Pour the egg mixture over the blintzes and bakeat 350 degrees  for 1 hour.  Serves 10-12 people.

Simple Scones

Makes 12-16

Ingredients

2 1/2 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

8 tablespoons cold unsalted butter, cut up

1/4 cup granulated sugar

2/3 cup milk

Directions

Put flour, salt and baking powder into a large bowl and stir to mix well.  Add butter, rub with your fingers until the mixture looks like fine crumbs.  Add sugar, toss to mix.  Add milk and stir with a wooden spoon until dough starts to come together.  Place on floured counter and knead gently until it forms a ball.

Roll out to 1 1/2 inches thick. Cut out with whatever shape you desire. Place on a greased cookie sheet, 2 inches apart.

Bake in preheated 425 degree oven for about 12 minutes.