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Recipes

From baby foods to snacks for teens, find mealtime inspiration from our community cooks.

578 recipe submissions by the Mothering community.

Sunday Coffee Cake

By Peggy O'Mara Here's a delightful coffee cake! The aroma of cinnamon, cardamom, and honey is warming, inviting, and sure to draw your entire family together.2 cups flour of your choice2 teaspoons double acting baking powder1/2 teaspoon salt1/2 cup butter1 eggmilk1 teaspoon vanilla1/2 cup honeyTopping:1/4 cup butter1/4 cup honey1/2 teaspoon cinnamon1/2 teaspoon cardamomPreheat oven to 350 degrees. Mix the dry ingredients together. Cut in butter with pastry blender or two knives. Drop an egg into a glass measuring cup. Add milk to egg in measuring cup to a level of 1... read more

Power Muffins

This is a great on-the-go muffin for breakfast or for a healthy afternoon snack.2 1/4 cups all-purpose flour3/4 cup sugar1 teaspoon cinnamon2 teaspoons baking powder3/4 teaspoon baking soda1/2 teaspoon salt2/3 cup plain yogurt4 tablespoons melted butter1 large egg2 1/2 cups shredded carrots1/4 cup flax seedsPreheat oven to 375 degrees. Mix flour, sugar, cinnamon, baking powder, baking soda and salt in a large bowl. In a smaller bowl combine the yogurt, butter and egg, mixing well. Add this to the flour nmixture and stir just to blend. Stir in the grated carrots and flax... read more

Brie Made Special With Chutney

By Ashisha, Mothering Editor-at-Large Serve this at your next gathering of friends. Try this with our Cranberry Chutney recipe. 1 (7-ounce) round or wedge of Brie cheese1/4 cup of your favorite chutney2 tablespoons chopped walnuts or pecansBaguette slices or good quality crackersPreheat oven to 350° F. Arrange Brie on oiled baking sheet. Spread top with chutney and sprinkle with nuts. Bake in preheated oven for 5-7 minutes or until sides of the cheese are softened. Using a metal spatula, transfer to a serving plate and surround with bread or crackers. Serve warm read more

Cauliflower Soup

Soup is a terrific meal for toddlers. Smooth soups or broths are the best starter soups, because their textures are easily managed in the mouth. Soup also offers a great opportunity to develop "spoon" skills. For those less patient or more hungry, serve soup in a cup and sip away. Never serve soup hot, always room temperature or slightly warm.1 head of cauliflower, cored, and chopped into florets1 medium potato, peeled and diced4 cups vegetable broth or chicken broth1/2 teaspoon herbs de Provence (or a pinch each of rosemary, parsley, oregano, and thyme)Place all... read more

Date Pecan Bon-Bons

This easy to make and carry dessert will impress your friends and the kids! — from Cynthia Lair of Cookus Interruptus Check out the video above to learn how to make this yummy summer recipe. Get the full recipe card for this dessert at the Cookus Interruptus website. read more

Thai Soup: Tom Ka Gai

This traditional Thai soup uses coconut milk and fish sauce for its flavorful base.2 tablespoons extra-virgin olive oil1 onion, thinly sliced in half-moons2-3 cloves garlic, minced1 teaspoon sea salt2 tablespoons grated gingerroot1/2 teaspoon crushed red pepper1 teaspoon ground coriander1 teaspoon ground cumin1 6-8-inch stalk lemongrass1/2 pound boneless, skinless chicken breast2-3 cups water14 ounces coconut milk (canned)3-4 tablespoons fish sauce1 large baby bok choy, thinly sliced1/4 cup chopped fresh cilantroHeat oil in small soup pot over medium heat. Stir in onion,... read more

Cranberry Date Bars

By Cathe Olson These easy, vegan bars are full of fiber and nutrients. They can be made without wheat too.2 cups pitted dates1/2 cup dried cranberries1 cup almonds or walnuts 3 cups rolled oats1 cup whole wheat, barley, or brown rice flour1/2 cup flavorless oil (grapeseed, safflower, etc.)3 tablespoons maple or brown rice syrup1/4 cup waterPlace dates and cranberries in heatproof bowl. Pour over just enough boiling water to cover. Let sit 30 minutes. Preheat oven to 350 degrees. Oil a 9 x 13-inch baking dish. Place nuts and oats in food processor and grind to a... read more

Cold Cucumber Soup

2 tablespoons butter¼ cup chopped onion or leek2 cups unpeeled, chopped cucumberWatercress leaves (optional)½ cup diced raw potato2 cups chicken or vegetable broth2 sprigs parsley½ teaspoon saltGround pepper to taste¼ teaspoon dry mustardChopped chives1 cup sour cream or heavy creamMelt butter. Cook the onions until transparent. Add all ingredients except cream to onions. Simmer 15 minutes or until potatoes are tender then puree in blender. Chill. Add cream and blend right before serving.Garnish with chives. read more

Upper Caribbean Creamy Grits with Plantains

From the book Vegan Soul Kitchen: Fresh, Healthy, and Creative African-American Cuisine by Bryant Terry. Excerpted by arrangement with Da Capo Lifelong (www.dacapopress.com), a member of the Perseus Books Group. Copyright © 2009. Soundtrack: "Tie My Hands" by Lil Wayne from Tha Carter III Art: "The Block" by Terrance Osborne I originally made these grits to be paired with my Cajun-Creole-Spiced Tempeh Pieces with Creamy Grits, but the coconut milk made the grits sweeter than I wanted them to be for that dish. So I decided to add some cinnamon, ginger, and a dollop... read more

Tamale Pie

By Cathe Olson You’ll be amazed how easy it is to make this impressive and delicious dinner. It's a great dish for potlucks and to take to new moms.Filling:1 tablespoon olive oil1 onion, chopped1 clove garlic, minced2 teaspoons chili powder1/2 teaspoon ground cumin 2 cups cooked pinto, kidney, or black beans, drained1 cup diced tomatoes with juice (canned is fine)1/2 cup fresh or frozen corn kernelsSea salt and black pepper to tasteCrust:1 1/2 cups cornmeal3 1/4 cups water3/4 teaspoon sea saltTopping: 1/4 cup shredded Monterey Jack cheese (optional) Preheat oven to... read more

Mothering › Recipes