Mother’s Day Brunch

This fun party is perfect held outdoors on a spring day. It’s a great way to honor Mom and other important women like Grandma’s, Mother-in-law, aunts, and sisters.

Decorations:

Set up a large canopy and tables under it, or set up a number of tables with umbrellas. Put pastel colored tablecloths on each table and a vase with some matching colored spring flowers as centerpieces. Put white balloons in small groups held down with weights around the party area.

Food:

This is really the main attraction at the brunch. Go English tea style and serve tea, coffee, juice, small ham and cheese sandwiches, Victoria Sponge Cake, Sausage Rolls, and quiche. Enlist husbands and other family members to serve the moms. A great way to tribute each of these special women is to “serve” them each a letter from people they take care of that says why they are so special and admired. When everyone is done eating let them work up more of an appetite by playing lawn games such as croquet, horseshoes and badminton.

Recipes:

Victoria Sponge Cake

This light and delicate dessert will have everyone asking for seconds.

1 cup Butter
1 cup Sugar
2 cups All-purpose flour
2 teaspoons Baking powder
4 Eggs
For the filling:
1 cup Heavy whipping cream
2 teaspoons Sugar
1 Jar raspberry jam

Cream the butter until light. Slowly add the sugar. Beat the mixture until fluffy. Add eggs one at a time and beat well. Fold in flour and baking powder. Pour cake mixture into prepared 8-inch round pans. Bake 25-30 minutes at 375 degrees until the cake pulls gently from sides or a knife inserted into the center comes out clean.
Let cake cool in pans for 10 minutes. Remove cake from pans and let cool completely on wire rack.

For the filling Whip cream and sugar to soft peaks. Put one of the cakes on a cake server. Spread the cake with raspberry jam and top with the whipped cream. Put the next layer of cake on top and sprinkle the top with powdered sugar. Then arrange fresh raspberries on top in an appealing design.

Sausage Rolls

1 (16 ounce) package ground sage pork sausage
1 (17.25 ounce) package frozen puff pastry sheets, thawed
1/4 cup Dijon mustard
1 beaten egg

Preheat the oven to 400 degrees F (200 degrees C).
Open the puff pastry sheets, and cut along the fold lines of each sheet to make 6 equal squares for a total of 12 squares. Lightly coat each pastry sheet with mustard. Divide sausage into 12 pieces, and roll into small logs. Place one log on each pastry square. Roll dough round the sausage, and seal with a bit of beaten egg. Place rolls onto an ungreased baking sheet, and brush the tops with egg. Bake for 20 minutes in the preheated oven, or until the rolls are puffed and golden.

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Mother's Day Brunch Recipes