My Recipe Box

A Tribute to Mom on Mother's Day

I tinker with the add-ins, but the ingredients are the same as Moms recipe, just flour, sugar, heavy cream, and baking powder.

I tinker with the add-ins, but the ingredients are the same as Mom's recipe, just flour, sugar, heavy cream, and baking powder.

  • I tinker with the add-ins, but the ingredients are the same as Moms recipe, just flour, sugar, heavy cream, and baking powder.
  • Tabbouleh isnt your typical kid-food, but my mom had the wisdom to share it with me anyway.
  • Your basic sofrito includes onions, peppers, garlic, cumin, oregano, tomato sauce, dry cooking wine, and a bay leaf.

By Fine Cooking Editors, editor

May 3rd, 2010

There’s just something about Mom’s cooking, it seems, so on Mother’s Day, we like to give a shout out to our moms to thank them for nurturing our culinary curiosities, encouraging us to try new foods and master old recipes, and of course, for a lifetime of her secret ingredient, that intangible spice she put into every dish she served. Thanks, Mom.

When my mom taught me to bake scones in high school, I remember my amazement that just flour, sugar, heavy cream, and baking powder could be transformed into a light, towering wedge of goodness. No eggs or other fat needed? These scones seemed to defy the baking rules I thought I knew.

Although I’ve tinkered with Mom’s cream scone recipe over the years, adding crystallized ginger, dried fruits, and other flavorings, the magic of this formula is its simplicity. A lesson I remind myself repeatedly when cooking up a project in the kitchen.
—Lisa Waddle, managing editor

Mom's scone recipe couldn't be simpler—or more perfect.   The hard part: letting the scones cool.

I had to laugh a couple of months back when we decided to feature electric skillets in one of our “Test Drive” columns (Feb/Mar 2010). These handy appliances are back in a big way, and we wanted to help readers shop for the best choices. I’m still debating whether or not I want one, a. because cupboard space is tight, and b. because my mom was the master of the electric skillet. She could make everything from spaghetti to pot roast to pancakes in her ever-handy electric skillet; I will surely never be as adept or successful as she was. Except for pancakes: She made amazing little pancakes, thin and crisp around the edges, swimming in butter, never maple syrup. She may not know this, but I think my pancakes may rival hers, and I’m a master at making them in shapes, Disney characters included. But Mom, I’ll never make a plate of spaghetti as good as yours.
—Laurie Buckle, editor

I have my mother’s little recipe-filled wooden box that she created for a high school home economics class in the 30s. She got an A. I never make any of those recipes, but I like having them. I have other recipes of hers, too, that I do use from time to time. But what I really learned from Mother, and it was by osmosis more than anything, is that you cook for your family every day. It doesn’t have to be fancy, but it should taste good, look appealing, and be good for you. I tried to stick to that philosophy while my children were growing up, and now I see my daughter carrying it on for another generation. It’s the best kind of tradition.
—Enid Johnson
, senior copy/production editor

posted in: Blogs, Mother's Day
Comments (5)

elizh writes: I tried the cream scones recipe this weekend, with dried cranberries and almonds. Delicious and SO easy! Posted: 2:20 pm on May 17th

annsw writes: Mom was a self taught cook - and from cookbooks. I was lucky to have learned alot of her little ways of doing things in the kitchen before she died. I remember her always being able to have everything done at the same time - even if it was for a party of 30 or more. Amazing - and even though she was from Finland, she made the best Lasagne - Italian approved! Posted: 5:44 pm on May 7th

LisaWaddle writes: Good eye, KellySusan. I forgot to put the icing in my recipe (that's another one of my additions to my mom's basic recipe.) I just made a simple icing of confectioners' sugar, almond extract, and a little milk.
As for best dried fruits: I've used dried blueberries, crystallized ginger, dried cherries, dried cranberries, raisins, all with good results. Chopped up dried apricots would be good, too. I think you could use a combo of whatever is your fave.
Let me know how yours come out! Posted: 9:57 am on May 7th

KellySusan writes: Do these scones have a light frosting on top or is that just the cream...also which dried fruits work best with this recipe. Can't wait to try it...thinking of dried cranberries with it... thanks kelly Posted: 7:09 pm on May 6th

ggearity writes: Ever since I can remember, I've been resistent to cooking... I think my most potent memory of cooking was when I put a whole bowl of sugar in the box of Corn Flakes, and I couldn't understand why my mom had to throw it away. As a teenager I used to bust out the 'Betty Crocker', scoff at something that took longer than 30 minutes to make, and microwave some pizza rolls instead. My mom would roll her eyes at me (did she learn that from me?) and explain that I was fully capable of doing it if I would just TRY.
I'm so proud of my mom for what she has accomplished from her humble beginnings, in cooking and in life, and I have since made a stronger effort to resist my cooking-apathy by getting my hands dirty -and delicious- again. My most successful attempt? Irish Soda Bread...simple, from a cookbook, and completely UN-memorized. I, too, can read, can't I? -Genevieve Gearity Posted: 3:36 pm on May 4th

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