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Mother’s Day recipes: From mom to you

Mother’s Day special » Utahns share recipes that are tied to memories of their mothers.



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"It’s like she’s sitting there on my shoulder, enjoying the whole process. She’s been gone more than 20 years [but] your parents never leave you. … It’s with you. It’s just a part of who you are."

At a glance

Swedish hotcakes

3/4 cup flour

11/4 cups milk

2 eggs

1 tablespoon oil

Toppings

Butter

Syrup

Peanut butter

Fruit

Whipped cream

Place all ingredients in a bowl. Combine using a hand mixer.  

Heat a flat skillet, with a handle, over medium heat. Coat with cooking spray. When skillet is hot, pour one-third cup batter into the center of the skillet. Lift the skillet and twist your wrist to spread the batter evenly over the bottom of the skillet.

As soon as the batter starts to thicken, gently turn hotcake over with spatula and cook until it easily pulls away from the skillet. Repeat process until all the batter is used. Spray the skillet for each hotcake to prevent sticking.

Garnish each hotcake with butter, syrup, peanut butter, fruit or whipped cream and roll up before serving.

Servings » 4

Source: Merri Lou Ericson

Swedish hotcakes

3/4 cup flour

11/4 cups milk

2 eggs

1 tablespoon oil

Toppings:

Butter

Syrup

Peanut butter

fruit

whipped cream

Place all ingredients in a bowl. Combine using a hand mixer.  

Heat a flat skillet, with a handle, over medium heat. Coat with cooking spray. When skillet is hot, pour one-third cup batter into the center of the skillet. Lift the skillet and twist your wrist to spread the batter evenly over the bottom of the skillet.

As soon as the batter starts to thicken, gently turn hotcake over with spatula and cook until it easily pulls away from the skillet. Repeat process until all the batter is used. Spray the skillet for each hotcake to prevent sticking.

Garnish each hotcake with butter, syrup, peanut butter, fruit or whipped cream and roll up before serving.

Servings » 4

Source: Merri Lou Ericson

More recipes

See two more recipes at the bottom of this story.

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Risotto • Elma Uzelac is 90 but she can still picture her mother standing at the coal stove in their farmhouse, where Cottonwood High School now stands. Veronica Rocca Motta wore an apron over her housedress, her hair in a bob and "a smile on her face, cooking that risotto."

When she immigrated to Utah from Silvano d’Orba, Motta brought her family’s northern Italian classic recipes for three basic dishes: polenta, vegetable soup and risotto.

The rice dish — made with fresh vegetables from the garden — was a Sunday staple. "There wasn’t much variation in mother’s cooking," says Uzelac, who lives on the same street where she was born and raised.

Whatever she had, Motta liked to share it.

Uzelac enjoys hearing from distant cousins, who tell her they loved to come to her childhood home. "Your mother," they’d tell her, "she’d always have us sit at the table to mangiare. That means to eat."

She’d serve a panettone, or cheese and fruit —and lend an ear.

Neighboring farmers would visit her in their large kitchen in the winter. "They knew what they said to her, if they had problems, it was confidential, and she would pray," Uzelac said.

For the risotto, Uzelac’s father would serve his homemade wine and top the dish with Parmesan he would grate off a large wheel he had bought. Motta never learned to drive and didn’t speak a lot of English. Her risotto recipe has been recreated from Uzelac’s memory.


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"I remember her joy of cooking. I can remember her hospitality," Uzelac said. "She liked to please people."

hmay@sltrib.com

Risotto

1 medium red onion, chopped

1/2 cup chopped mushrooms

1 cup tomato sauce

2 tablespoons parsley, chopped

Salt

Pepper

1 cup long grain rice

21/2 cups chicken broth

1 cup cubed chicken

Parmesan cheese, grated, for garnish

Saute onion in olive oil. Add mushrooms and cook on low, stirring frequently. Add tomato sauce, parsley, salt and pepper to taste. Add rice, broth and chicken. Simmer until rice is tender and nearly all stock has been used, about 25 to 30 minutes.

Serve with Parmesan cheese.

Servings » 4

Source: Elma Uzelac

Molasses Squares (Alyce Louise Waterman Peters)

1/4 cup butter

1/2 cup sugar

1 egg

1/2 cup molasses

1/2 teaspoon vanilla

2 cups flour

1/4 teaspoon salt

11/2 teaspoons baking power

1/4 teaspoon soda

1/2 cup milk

1/2 cup raisins

1/2 cup nuts, optional

Icing:

1 cup powdered sugar

1 tablespoon butter

1 tablespoon milk

1/4 teaspoon vanilla

Heat oven to 375 degrees. Grease and 11-by-9-inch pan.

Cream butter and sugar. Mix in egg, molasses and vanilla. In separate bowl, mix flour, salt, baking power and baking soda.

Add flour mixture to batter, alternating with the milk. Add raisins and nuts. (Use a 1 cup raisins if you don’t use nuts).

Spread batter into prepared pan and bake 15 minutes. Remove from oven and cool completely.

For the icing, combine all the ingredients in a bowl. Spread over cooled bars. Cut and serve.

Servings » 2 dozen

Source: Joan Ogden



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