My absolute Mother’s Day favorite! My big sister and brother let me help them make these savory treats for our mother, on Mother’s Day, when we were young children…that is after we served her our favorite… popcorn!

1 cup milk
1 cup all purpose flour
1 tablespoon confectioner’s sugar
1⁄2 teaspoon salt
4 eggs

Place milk in a large bowl; stir in flour with a wire whisk; add sugar and salt.
Beat in eggs, one at a time, beating well after each addition.
Grease 6 ovenproof custard cups with oil; pour 1/3 cup batter into each. Bake at 400 degrees for 20 minutes; reduce heat to 350 degrees and bake an additional 10 minutes or until popovers are done. Serve hot with lots of butter and black cherry jelly.


 

2 sticks unsalted soft butter
8 cups confectioners’ sugar
1/2 cup milk
2 teaspoons vanilla extract
*2 cups shredded coconut

Enough to frost 24 cupcakes

Put the butter in a large mixing bowl. Add 4 cups of the sugar and then milk and vanilla extract. Beat until smooth and creamy. Add the remaining sugar a little at a time, until the icing is thick enough to spread.
Sprinkle generously with the shredded coconut as you individually frost the white cupcakes.











 

1 cup ground toasted pecans
1 1/2 pounds coarsely chopped bittersweet chocolate
2/3 cup butter
1 1/4 cups sugar
6 eggs
1 1/4 cups cake flour

Heat oven to 350 degrees. Grease 6 individual soufflé dishes and coat with the pecans. Place dishes on a baking sheet.
Heat the chocolate and butter in a double boiler over hot water until blended. Stir occasionally. Remove from the heat.
Beat the sugar and eggs in a bowl until fluffy. Add the cake flour a little at a time and beat until blended. Stir in the chocolate mixture.
Spoon the batter into the soufflé dishes and bake for 10 minutes. Serve immediately with vanilla ice cream or mint ice cream. Top with Chocolate sauce. Serves 4.

CHOCOLATE SAUCE
1/4 cup light corn syrup
1/4 cup heavy cream
1/4 canola oil
1 pound chopped bittersweet chocolate
1/4 cup heavy cream
1/2 cup milk

Put the syrup, 1/4 cup heavy cream and oil in a saucepan and stir well. Bring to a boil and pour over the chocolate in heatproof bowl. Stir until blended and whisk in 1/4 cup heavy cream and the milk.


 

1 unbaked pie shell
1/2 cup sugar
1/4 cup ground almonds
1 tablespoon butter
1 egg
2 pounds fresh apricots, sliced
10 ounces unsalted whole almonds
3 tablespoons heated lavender honey

Preheat the oven to 500 degrees. Prick the bottom and side of the pie shell with a fork.
Combine the sugar, ground almonds and butter in a bowl and mix well. Add the egg and stir until combined.
Spread the almond mixture over the bottom of the pie shell.

Arrange the apricots in the almond mixture and sprinkle with the whole almonds. Bake for 10 minutes. Reduce the heat to
400 degrees and bake for 40 minutes longer. Drizzle with the warm honey and broil just until caramelized. Serve warm.
Serves 6.