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  • Writer's pictureSusan Aylworth

What a Lovely Day!

What a lovely Mother’s Day! Here in NorCal, the weather heated up, but still brought beauty all around. On Sunday morning, we traveled through some of that beauty to visit a son in a neighboring town. Despite COVID restrictions, we have stayed in touch with family who live nearby.

For Mother’s Day brunch, Roger and I spent the day with our three sons, together with their wives and children, for a scene of beautiful chaos, delicious food, and even better grandkid hugs.

My boys know I love flowers. They remembered that fact in various ways. The hydrangea will eventually find a place in my yard. I will enjoy the other arrangements as long as I can make them last.

My sons were also the brunch cooks, treating me and their wives with a lovely meal none of us were involved in preparing. I should mention here that all of these fine men are good cooks and frequently take a turn in the kitchen. They outdid themselves for this celebration, making sure the recipes stayed lactose-free (since I have to be). We loved the food and the company even more.

I hope that all of you who are mothers, all of you who have mothers, and all of you who celebrate mothers enjoyed Mother’s Day 2020 even half as much as I did. In anticipation of next year, I share this recipe, which you may be able to make right now.

Image courtesy: Martin Dessert (

Queen’s Cake (Lactose-Free Coffee Cake)



1/3 cup baking mix, such as Bisquick®

1/3 cup packed brown sugar

¾ tsp. ground cinnamon

3 Tbsp. unsalted margarine


2 cups baking mix, such as Bisquick®

2/3 cups almond milk

3 Tbsp. white sugar

1 beaten egg


Preheat oven to 375 degrees F (190 degrees C). Grease an 8-inch square baking pan and set aside.

To make the streusel, combine 1/3 cup pancake mix, brown sugar, and cinnamon in a mixing bowl. Cut in the margarine with a pastry cutter or 2 knives until mixture is crumbly.

Stir together the 2 cups of pancake mix, soy milk, sugar, and egg just until combined. Spread into prepared pan. Sprinkle with cinnamon streusel.

Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool before serving.


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