Mother's Day Recipes on CTV Kitchener News at 5

It's always a special day for Moms everywhere so make them feel extra special by creating some special dishes for them this year! Whether it's breakfast, lunch or dinner make it a family affair.

The granola is also a perfect gift for the moms that are social distancing, so you can make it and pack it up with a little love note and drop it off safely. It makes a large batch so it will be perfect for sharing across moms in the neighbourhood too, everyone can use an extra helping of love this weekend.

For a classic comfort food combination of peanut butter and jelly, these blondies will be a hit with mom and kids alike. A perfect opportunity to make a special sweet treat together and sit and enjoy it with a glass of milk while you put up your feet and relax together.

Have a wonderful Mother's Day weekend to everyone. Be sure to share a little extra love to all everyday and send a special note or say a little prayer to the moms that are here or in our hearts. We will always love you, near or far. Happy Mother's Day!

**Both recipes are from Best of Bridge Comfort Food by Emily Richards and Sylvia Kong, published by Robert Rose Publishing 2019. To order your copy click here

Homemade Granola

Our granola is chock-full of nuts, seeds and coconut. Making your own granola means you get to decide what goes into your breakfast bowl.
5 cups large-flake (old-fashioned) rolled oats 1.25 L
2 cups unsweetened flaked or shredded coconut 500 mL
1 cup chopped nuts (such as walnuts or almonds) 250 mL
1 cup seeds (such as green pumpkin or sunflower) 250 mL
1 tbsp ground cinnamon 15 mL
1/2 tsp ground nutmeg 2 mL
1/4 tsp ground cloves 1 mL
1/4 tsp salt 1 mL
3 tbsp packed brown sugar 45 mL
1/2 cup canola oil 125 mL
1/4 cup liquid honey 60 mL
1 tsp vanilla 5 mL
1-1/4 cups dried cranberries or raisins 300 mL

Preheat oven to 325°F (160°C). Line 2 rimmed baking sheets with parchment paper. In a large bowl, combine oats, coconut, nuts, seeds, cinnamon, nutmeg, cloves and salt. In a small bowl, combine brown sugar, oil, honey and vanilla. Pour wet mixture over oat mixture and stir well to combine. Spread mixture evenly over prepared baking sheets. Bake for 35 to 45 minutes or until golden, stirring every 10 minutes and switching pan positions in the oven halfway through. Stir in cranberries and let cool completely on pans. Makes about 10 cups (2.5 L).

Tip: Store granola in an airtight container at room temperature for up to 6 weeks.

Peanut Butter and Jelly Blondies

Here, a favourite flavour combination jumps from sandwiches into blondies. All you need is a glass of milk.
1 cup all-purpose flour 250 mL
1/2 tsp baking powder 2 mL
1/4 tsp salt 1 mL
1 cup packed light brown sugar 250 mL
1/2 cup butter, softened 125 mL
2 large eggs 2
3/4 cup smooth peanut butter 175 mL
1 tsp vanilla 5 mL
1/4 cup chopped salted peanuts 60 mL
3 tbsp grape jelly 45 mL

Preheat oven to 350°F (180°C). Line an 8-inch (20 cm) square baking pan with parchment paper. In a small bowl, whisk together flour, baking powder and salt. In a large bowl, using an electric mixer, beat brown sugar and butter until creamy. Beat in eggs, one at a time, until smooth. Beat in peanut butter and vanilla. Stir in flour mixture and peanuts. Spread evenly in prepared pan. Dollop jam over top and swirl into batter with a knife. Bake for about 25 minutes or until edges are golden and set. Let cool in pan on a wire rack for at least 30 minutes before cutting into squares. Makes 16 squares.


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