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Mother’s Day is the one day a year dedicated to appreciating the gift of a mother. Many find themselves scrambling to find a gift that fits the ticket for both expressing gratitude for the mother figures in their lives and not going over budget, but the Texas Hill Country is full of great — and inexpensive — ways to show a little love this Mother’s Day.
Wine
In San Marcos, Patio Dolcetto will be having Mother’s Day Specials that last from 2-10 p.m. Sunday. Treat your mom to a cheese board with either a bottle of wine or bubbly for $25. Two glasses of bubbly with a choice of Patio Dolcetto’s molten chocolate bundt cake or six macarons is just $10.
For those wanting to travel outside the city limits, the Texas Hill Country makes for a perfect day trip with wineries and wildflowers aplenty. Most Central Texans no doubt know a number of Texas Hill Country wineries, as this region is the second largest wine region in America, and produces so many award-winning wines it’s hard to keep track. If mom is a wine lover, planning a day trip to some of the wineries in the area could make for great memories. Central Texas has over 50 wineries scattered throughout. To learn more about regional wineries and plan a winery trip, go to the Texas Wine Trail's website.
Brunch
If mom loves a good spread of food, maybe brunch is the way to go this Mother’s Day. Local favorites like Root Cellar and Palmer’s both offer brunch menus on Sundays. Root Cellar has a brunch that includes everything from sweet fluffy Belgian waffles served with whipped cream and fresh berries to savory Southern-styled egg’s Benedict. The brunch menu is available daily from 7 a.m.-5 p.m.
Palmer’s offers brunch every Saturday and Sunday from 10 a.m.-3 p.m. with local musicians performing. They offer everything from New Orleans-style beignets and shrimp and grits to migas and eggs Benedict with pulled pork — and don’t forget about the Bloody Mary bar.
If you’re looking to save money this year, consider making mom brunch with simple recipes like apple strudel pancakes and mini hash brown casseroles.
Apple Strudel Pancakes
Reprinted with permission from the American Institute for Cancer Research
Servings: 8
Apple Strudel Mixture:
- 1 cup water
- 1/4 cup raisins
- 1 tablespoon butter
- 2 tablespoons brown sugar
- 1/2 teaspoon ground cinnamon
- 1/3 cup thoroughly chopped walnuts
- 1 large apple, peeled, cored and chopped
Batter:
- 1 cup buckwheat flour
- 1 cup unbleached all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 eggs
- 2 cups 1 percent buttermilk
- 1/4 cup safflower oil
- 1/2 teaspoon vanilla extract
- nonstick cooking spray
1. To make apple strudel mixture: Boil water; add raisins. Remove from heat and let steep until raisins are plump and reconstituted, about 10 minutes. Drain and set aside.
2. In a shallow pan over medium heat, add butter. Once the butter melts and is bubbling, stir in brown sugar and cinnamon. Cook about 3 minutes until the sugar starts to dissolve. Add walnuts, apples and raisins. Cook apples until just tender when pierced with a fork, about 4 minutes. Set aside to cool completely.
3. To make the batter: In a large bowl, mix flours, sugar, cinnamon, baking soda and salt. In a separate bowl, beat eggs lightly and mix with buttermilk, oil and vanilla extract.
4. Pour wet ingredients into dry, mixing as little as possible. Add apple strudel mixture and fold all ingredients together. Set aside.
5. Heat nonstick pan or griddle over medium heat. Grease pan lightly with nonstick cooking spray. Once the pan is hot, ladle about 1/4 cup batter per pancake taking care not to overcrowd the pan. After 2-3 minutes, flip pancakes once. Serve pancakes warm with syrup.
Mini Hash Brown Casseroles
Prep time: 10 minutes
Total time: 30 minutes
Servings: 24
- 1 package refrigerated shredded hash browns
- 1 pound breakfast sausage
- 4 large eggs
- 1/2 cup milk
- 3 tablespoons butter melted
- 1 cup ham, cubed
- 1 cup red pepper, diced
- 1/2 teaspoon pepper
- 1 cup shredded cheddar
1. Heat oven to 350 F.
2. Remove hash browns from refrigerator and let rest.
3. In skillet, cook sausage according to package directions.
4. Lightly grease two 12-cup muffin tins. In bowl, whisk eggs and milk. Add hash browns, butter, ham, red pepper, black pepper and cheese; mix.
5. Fill muffin tins 2/3 full. Bake 27-30 minutes. Serve warm.
