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The Cooking Corner

May 8, 2009
Bernice Volkens

Mother's Day is next Sunday and I know the relationship of having a mother, being a mother and a grandmother. This is the day to say "Hooray for Moms". She knows whether to feed or starve a cold. She calls just when you've wished she was closer so you can talk to her. Moms have a way of telling embarrassing stories of when you were little, but with a twinkling eye filled with pride. Everything doesn't come with roses when you think of Moms and children. You've fought even raged at, envied and resented each other. That's only natural, but nothing changes the facts she's your mom, I'm your mom. you love her and she loves you.

Moms have never been the "Leave it to Beaver" type mom. Ike young moms of today are often overworked and under appreciated. She's frantically juggling two jobs, one at home and one outside the home. With three-fourths of the moms in the work force, that's the prevailing image of modern motherhood. I hate it when many try to stereotype the working mom. It is assumed these mothers are guilt-ridden and burdened and always too exhausted to do anything well. Also that they are so stressed out as Moms that there's no joy in raising children. I wonder if women who stay at home really don't do anything worthwhile and they live the life of eating bon-bons and watching soap operas.

We all know this is not true. We all know young mothers who work outside the home and they handle modern motherhood very well. I think the quality of motherhood is no different between the working mom and the stay at home mom. They both very secure in their choices they made. They don't waste energy on regrets and emotionally they're well balanced on their mother-hood roles. So this is the day to cast aside the stereotype of the old fashioned mother or the super mom.

Whoever she is, whatever she does; Mom is Mom is Mom.

If anything along the recipe line is Mom's, Mother's, or Grandma's, you know it has to be good.


1 cup sugar

3-1/2 Tablespoons corn starch

1 Tablespoon lemon zest

1/2 cup lemon juice

3 egg yolks, beaten

1 cup milk

1/4 cup butter

1 cup sour cream

9=inch pie crust, baked

1 cup whipping cream, whipped or Kool-Whip

Garnish with twists of lemon zest

(lemon zest is nothing more than grated lemon skin)

Combine sugar, corn starch, lemon zest, lemon juice, egg yolks and milk in a saucepan. Cook over medium heat for 3-5 minutes until thickened. Stir in butter; cool to room temperature. Stir in sour cream; spoon into pie crust. Cover with whipped cream, garnish with lemon twists. Chill before serving. Serves 8.

"Happy Mother's Day to all you Moms out there."



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