(Kiki's Corner by Kiki Angelos - Photo Illustration - MetroCreativeConnection)

All of us have a mother but we all have different descriptions and feelings for our mothers.

If you interview people you will receive many different views and descriptions of what their mother means to them. In general you will hear that a good mother is loving, understanding, passionate, a best friend, listener, adviser, best cook, best teacher and always there for you.

A mother brings a child into the world and it is their duty and responsibility to set a positive example in their child’s total development. A mother’s love never ends and a child’s love and respect should be returned to their mother. “A mother’s love lives in our hearts forever.”

I would love to have my mother back just to tell her how I loved her and treasured her and all the time we spent together while she was here on earth. My mother was a person with always a positive attitude full of love and affection and taught me how to be a good mother and grandmother.

I will never forget your love, advice, teachings and skills you taught me as I was growing up and my brother and I are so blessed to have had you as our mother. “I wish you a happy Mother’s Day even if you are not here for me to tell you so”!!

In this world we live in it is very important to show and give love and advice to our children and protect them regardless of their age. It doesn’t matter how old your mother is, she is the backbone along with their father for the health and happiness of the family.

When a mother raises their child correctly and advises them hopefully the children when grown will be ready and prepared to face the world.

A small word to describe a mother is “LOVE”.

A HAPPY MOTHERS DAY HOME RECIPE

4 cups of love.

2 cups of loyalty

3 cups of forgiveness

4 cups of motherhood

5 spoons of hope

2 spoons of kindness

4 quarts of faith

1 barrel of laughter

Take love and loyalty and mix it with faith.

Blend with understanding, kindness and motherhood.

Add the 3 cups of forgiveness and 5 spoons of hope.

Sprinkle with laughter and bake with love and serve daily.

Happy Mothers Day to ALL.

Till next week.

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ORANGE-GLAZED CARROT CAKE

CAKE

2 cups sugar

1 1/4 cups salad oil

2 cups sifted flour

2 teaspoons baking powder

2 teaspoons ground cinnamon

1 teaspoon baking soda

1 teaspoon salt

4 eggs

3 cups grated carrots

1 cup finely chopped pecans

ORANGE GLAZE

1 cup sugar

1/4 cup cornstarch

1 cup fresh orange juice

1 teaspoon lemon juice

2 tablespoons butter

2 tablespoons grated orange rind

1/4 teaspoon salt

CAKE: In a bowl combine thoroughly the sugar and salad oil. Sift together the dry ingredients. Stir 1/2 the dry ingredients into the sugar mixture. Mix in the remaining dry ingredients alternately with the eggs, adding them one at a time and beating well after each addition. Stir in carrots and pecans. Pour mixture into a lightly oiled 10-inch tube pan. Bake at 350 degrees F for 70 minutes or until cake tests done. Let the cake cool to the touch in an upright position. Remove from pan and let cool completely.

ORANGE GLAZE: In a saucepan mix sugar and cornstarch. Gradually add juices. Stir mixture until smooth. Add butter, orange rind and salt. Cook mixture over low heat, stirring constantly, until glossy and somewhat thickened. Let cool completely. Split cake into 3 layers. Spread each layer with orange glaze; then reassemble the cake. Cake is better on the second day. Serves 16.

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PRINCESS TOFFEE TORTE

24 lady fingers, split

1 envelope unflavored gelatin

1/2 cup cold water

1 (3 ounce) package vanilla pudding and pie mix

1 1/2 cups chopped English Toffee or 5 Heath Bars, chopped, divided

1 teaspoon vanilla

3/4 teaspoon Kahlua, brandy or bourbon (optional)

4 cups whipping cream, whipped, or whipped topping, thawed, divided

2 to 3 cups frozen or fresh sliced peaches (optional)

Cut 12 lady fingers into 2-inch lengths and stand them upright around the edge of a 9-inch springform pan, top crust side toward pan and cut side down. Line bottom of pan with lady finger halves. Soften gelatin in cold water. Prepare pudding mix by package directions. Add gelatin to hot pudding and stir until dissolved. Stir in 1 1/4 cups toffee pieces, vanilla and optional flavoring, if desired. Chill mixture until it starts to thicken. Fold 1/2 the whipped cream or topping into chilled pudding mixture. Fill prepared pan with alternate layers of pudding mixture and remaining lady finger pieces, ending with a pudding layer. Chill until firm. To serve, remove torte from pan and place on serving platter. Ring top edge of torte attractively with remaining whipped cream or topping and sprinkle with remaining toffee bits. Serve with sweetened peach slices, if desired. Serves 8-10.

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LEMMA GRANTHEM’S NASSAU PUDDING

2 (1 ounce) squares semisweet chocolate

1 1/2 cups milk

1 cup sugar

1 tablespoon flour

1/2 teaspoon salt

3 tablespoons butter

1 teaspoon vanilla

1 (13-16 ounce) angel food cake

3 tablespoons bourbon, divided

1 1/2 cups whipping cream

Grated chocolate

Melt chocolate with milk in top of double boiler set over hot water. Stir until smooth. Combine sugar, flour and salt; add chocolate mixture slowly to blend, return to top of double boiler and cook over hot water about 20 minutes, stirring until thick. Remove from heat and add butter and vanilla. Slice cake in thin slices. In 2-quart casserole place a layer of 1/2 the cake, sprinkle with 1 tablespoon bourbon and cover with 1/2 the chocolate sauce mixture. Repeat layers one more time. Whip cream with remaining tablespoon bourbon. Spread over top of cake and sprinkle with grated chocolate. Wrap in plastic wrap and freeze until firm. Remove from freezer about 10 minutes before serving to allow whipped cream to soften slightly. Serves 10-12.