Happy Mother’s Day: A Joanna Lund recipe

As you already know, our mother did not particularly enjoy any of the holidays. She thought Thanksgiving was a great time to invite lonely spinster schoolteachers to our home, and she thought Christmas was a wonderful day to try to prepare a frozen turkey while also making liquor-filled fruitcakes and Martha Washington Balls.

Nothing seemed to work for her and the more she tried, the bigger the flops were.

Mother’s Day was a particularly difficult day for her. She must have imagined her family preparing a wonderful breakfast in her honor and then presenting her with a marvelous array of gifts–things she had always wanted. Instead, she received burnt toast, runny eggs, and presents that never met her expectations.

Most years whatever gifts she unwrapped were quickly set aside in the pile to be whisked back to the store to be exchanged.

At any rate, our family now love any and all holidays. We enjoy the preparations, the treats, and the guests that make any holiday special. We can always find a reason to celebrate!

Here is one of my favorite Mother’s Day recipes:

Butterscotch Apple Salad

Ingredients:

  • 1 package Jello Sugar-free butterscotch pudding mix
  • 1/2 cup Nonfat dry milk
  • 1 (8 oz) can crushed pineapple in its own juice (undrained)
  • 1/2 water
  • 3/4 cup Cool Whip Free
  • 1 tsp. coconut extract
  • 2 cups (4 small) diced apples
  • 2 T. flaked coconut

Directions:

  • In a large bowl, combine dry pudding mix, dry milk, undrained pineapple, and water.
  • Mix well using a wire whisk.
  • Blend in Cool Whip and coconut extract.
  • Add apples.
  • Mix well to combine.
  • Evenly spoon mixture into 6 bowls.
  • Sprinkle 1 teaspoon of coconut over each one.
  • Refrigerate for at least 15 minutes.

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