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“On Saturdays, Mom would pack us five kids into the car, and we’d drive into the country looking for wild apple trees alongside the road. With the apples we picked, she’d bake this strudel, our traditional fall Sunday-morning breakfast.” —Beth Dauenhauer, Pueblo, Colorado
Thanks to store-bought phyllo dough, this pastry filled with nuts and dried fruit is easier to make than it looks. Serve it not only for breakfast or brunch, but also for dessert with a scoop of ice cream. —Johnna Johnson, Scottsdale, Arizona
I love serving impressive desserts that look like you spent hours in the kitchen when, in reality, they're really easy to make. This is one of those recipes. —Cheryl Lundquist, Wake Forest, North Carolina
My mom used to make the best apple turnovers using store-bought phyllo dough. I created a quick and delicious variation on her recipe by making one apple strudel in a log. It’s a timesaver, but just as delicious. You can easily double the recipe for a larger crowd.
Start the dough for these attractive crescents the night before, and you’ll have rich, flaky golden rolls the next morning to enjoy with your coffee. A sweet drizzle makes the buttery rolls hard to resist.—Mary Schmittinger, Colgate, Wisconsin
Filled with pears, figs and nuts, this flaky pastry is delightful with a cup of tea at breakfast or with a scoop of vanilla ice cream after dinner. It's so pretty and not too sweet.—Cheryl Perry, Hertford, North Carolina
This extraordinary dessert showcases four homemade components: pumpkin ice cream, candy, cream puffs and a wine sauce. The effort is worthwhile...and all the elements have make-ahead aspects.—Richard Lasher, Stuarts Draft, Virginia