Mother’s Day is a day to show mom you love and appreciate her; what says that better than a dessert made together? Try one of these desserts to show mom how much you care.
Every day should be Mother’s Day in our book, but Sunday, May 14th, offers you a day to do something really special for your mom. What better way to show mom you love her than to bake Mother’s Day desserts together? Make one of the following easy Mother’s Day desserts recipes that those on the AgAmerica Lending team make with their moms, or as a mom! We also recommend that afterwards mom puts her feet up, gets a massage, enjoys some quiet time, or all three.
Recipes for Mother’s Day Desserts
Not Yo’ Mama’s Banana Pudding
Caroline says “Since before my daughter could even walk, she has wanted to help in the kitchen. As she gets older and more independent, she’s able to pick out her own favorite desserts to make. Banana pudding is a pretty common and simple recipe, but this one has a huge fan base at my house. With “mommy” being allergic to bananas, she gets to do most of the work herself!”
- 2 bags Pepperidge Farm Chessmen Cookies OR 2 bags Vanilla Wafers
- 6 to 8 bananas, sliced
- 2 cups milk
- 1 (5 oz.) box French vanilla pudding
- 1 (8 oz.) package cream cheese
- 1 (14 oz.) can sweetened condensed milk
- 1 (12 oz.) container frozen whipped topping thawed, or equal amount sweetened whipped cream
- Line the bottom of a 13×9 inch dish with 1 bag of cookies and layer bananas on top.
- In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer.
- Using another bowl, combine the cream cheese and condensed milk together and mix until smooth.
- Fold the whipped topping into the cream cheese mixture.
- Add the cream cheese mixture to the pudding mixture and stir until well blended.
- Pour the mixture over the cookies and bananas and cover with the remaining cookies.
- Refrigerate until ready to serve!
Simple and Creamy Spanish Flan
Natalya says “My mother and I usually make flan together to celebrate New Year’s. My mom’s recipe has been perfected over the years, and has never been written down, so this recipe is as close as I could find to the one we make each year.
Typically, we cook the flan a little longer to give the caramel sauce top more of a Crème Brulee feel, again accomplished through years of making it over and over.”
- 1 cup boiling water, or as needed
- 1 teaspoon water
- 1/2 cup white sugar
- 6 large egg yolks
- 1 (14 ounce) can sweetened condensed milk
- 1 (13 ounce) can evaporated milk
- 1/4 cup white sugar
- 1 teaspoon vanilla extract
- Preheat oven to 325 degrees F (165 degrees C). Place a 9-inch metal pie dish into a deep baking pan; pour boiling water into baking pan to reach about halfway up the side of the pie dish.
- Pour 1 teaspoon water and 1/2 cup sugar into a heavy saucepan, place over medium heat, and constantly swirl the sugar-water mixture in the pan over the heat until sugar dissolves, melts, and turns into a golden-brown caramel syrup, about 10 minutes. Watch carefully, the sugar burns easily. Pour melted caramel into the warmed pie dish and gently tilt pie dish to coat the bottom with caramel.
- Whisk egg yolks, sweetened condensed milk, evaporated milk, 1/4 cup sugar, and vanilla extract in a bowl until mixture is creamy and thoroughly combined. If mixture is foamy, skim foam off with a folded paper towel. Gently pour custard over caramel in pie dish. Cover baking pan with aluminum foil.
- Bake in the preheated oven until custard is set but still jiggles slightly when moved, 45 minutes to 1 hour. Remove foil and place baking sheet with water bath and flan in refrigerator to chill, about 2 hours.
- Remove pie dish from baking pan; run a knife around the edges of flan to loosen from pie dish. Invert flan onto a rimmed serving platter to release custard and let caramel sauce flow over the flan.
Recipe from Rachel Cashdollar and her mom, Barb.
Rachel says, “Our family enjoys apple dumplings which our church makes each year for the local Apple Festival in Mars, PA.
While helping to make the dumplings one year, my mom was asked to make an extra apple pie to be sold at the festival. A friend from church shared a recipe and taught her how, and so now we have added making an apple pie as part of our Thanksgiving traditions.”
Ingredients, Pie Crust – 10″ (makes top & bottom)
- 2 2/3 cups flour
- 1 teaspoon salt
- 1 cup shortening
- 7-8 tablespoons cold water
- Mix flour, salt, and shortening with fork.
- Add water, then kneed with hands.
- Roll out two circular 10-inch pie crusts—one for the bottom and one for the top.
- Place first pie crust in pie dish, leaving a bit hanging over the edge. Set aside.
Ingredients, Apple Pie Filling – 10” crust
- 1 cup sugar
- 1/3 cup flour
- 1 teaspoon nutmeg
- 1 teaspoon cinnamon
- Dash of salt
- 8 cups of apples (peeled and wedged)
- Put wedged apples in bowl.
- Add the rest of the ingredients and stir.
- Place in pie crust.
- Add 3 tablespoons butter on top before top crust.
- Cover with second pie crust; trim edges, and combine top and bottom crusts by squeezing together.
- Make slits in top crust.
- Foil edges and bake at 425 degrees for 40-50 minutes.
Baking is a great way to spend quality time with your mom, your kids, or both. These Mother’s Day desserts will help ensure you have a sweet treat for all to enjoy at the end of this special day. The AgAmerica Lending team wishes all mothers a happy Mother’s Day!