Show notes
As Mother’s Day approaches, we are reminded of the many female role models who have shared their unconditional love, wisdom, and support. Our guests today recall their mothers and the pearls of wisdom and mom-isms they bestowed. They will also be offering sage advice to other moms and mothers-to-be.
We honor and bless all the mothers, wherever they may be. If you miss your mom, please know we are sending you extra prayers and love.
To all the women in our lives who have modeled faith, friendship, and devotion, Happy Mother’s Day!
Special Guests:
Kelly Ingraham, Denver, Colorado
Kelly grew up being empowered to dream big and being told that she could become whatever she wanted to be. Now a firefighter, Kelly reflects on the encouragement that her mom gave her that helped her reach her dreams and explains why her mom is the coolest person she knows.
Vicki Chlanda, St. Louis, Missouri
There are now 19 million single-mother households in the U.S., but Vicki Chlanda's story of being a single parent is like no other. Vicki's oldest was 4 and her second 2 when her quadruplets were born - and no day has been "normal" ever since. With a strong faith and quiet confidence, Vicki will leave you inspired and amazed.
Michelle Motley, Rocheport, Missouri
Michelle Motley had a successful career with the U.S. Department of Agriculture but now enjoys a new challenge - grandmothering. With two grandchildren under the age of two, Michelle spends two days a week caring for the babies. Inspired by the example of her own mother, Michelle offers insight and wisdom that can benefit us all.
Recipes from our moms
Michelle:
Jewish Apple Cake
2c sugar
3c flour
3 tsp. baking powder
1 tsp. salt
Add to the above
1c Wesson oil
4 eggs
1/2c orange juice
2 tsp vanilla
Beat well and add 1c chopped nuts
Filling:
2c sliced apples
1/2c sugar
1 tsp cinnamon
Pour ½ batter in a greased bundt pan, place ½ of apples over top and sprinkle ½ of sugar and cinnamon over apples. Pour the remaining batter over this and add the balance of apples on top. Sprinkle with remaining sugar and cinnamon. Bake at 350 for 1hr and 45 mins.
This cake is typically made for Rosh Hashanah because it is dietarily acceptable due to no meat or dairy.
Denise:
A recipe my mom wrote in my Betty Crocker cookbook 50 years ago – still true today:
“My Dear Denise, to be a good cook, follow your recipe, then add a good measure of care and love.”
Kelly:
Banana Sour Cream Bread
Note from Mama: This is half of the original recipe that called for 4 loaves. I add 2 eggs. I don’t do the 1st step of coating the pans with cinnamon and sugar. I don't measure chocolate chips. I use 1 to 2 handfuls depending on how many I want in the bread.
Yield: 2 loaves
2 tablespoons white sugar
1/2 teaspoon ground cinnamon
1/4 cup and 2 tablespoons butter
1-1/2 cups white sugar
1-1/2 eggs (See Comments)
3 very ripe bananas, mashed
8 oz container sourcream
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon salt
1-1/2 teaspoons baking soda
2-1/4 cups all-purpose flour
Chocolate chips
2/3 cup and 1 tablespoon chopped walnuts (optional)
Directions:
Preheat oven to 300 degrees F (150 degrees C). Grease two 7x3 inch loaf pans. In a small bowl, stir together 2 TBS white sugar and 1/2 tsp cinnamon. Dust pans lightly with cinnamon and sugar mixture.
In a large bowl, cream butter and 1 1/2 cups sugar. Mix in eggs, mashed bananas, sour cream, vanilla, and cinnamon. Mix in salt, baking soda, and flour. Stir in chocolate or nuts. Divide into prepared pans.
Bake for 1 hour, until a knife inserted in the center comes out clean.
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