Mother’s Day is tomorrow, why not treat your mom to a late breakfast or a light brunch.

These recipes cater to everyone’s tastes. The cinnamon buns are always a pleaser, the shrimp po boys satisfy the seafood lover in all of us. The cassava and salted cod brandade is a twist on our local cuisine and the banana stuffed French toast will delight all the kids around.

From my home to yours the happiest of Mother’s Day to you all.

Fabulous banana stuffed French toast

[caption id="attachment_1082782" align="alignnone" width="850"] Banana French toast -[/caption]

2 firm, ripe bananas

¾ cup full cream milk

2 large eggs

1 tsp vanilla

1 tsp ground cinnamon

½ tsp freshly grated nutmeg

8 thickly cut good quality bread or brioche

2 tbs unsalted butter or light oil like coconut oil

icing sugar for dusting

Cut bananas into ¼-inch-thick slices.

In a bowl whisk together milk, eggs, vanilla, cinnamon, and nutmeg.

Arrange bread in a shallow dish, pour the egg mixture over top and turn slices. You want them to be completely soaked but not soggy.

Remove slices to a large plate, then arrange the banana slices on 4 of the slices, cover with the balance of the slices and gently press down.

In a 12-inch non-stick skillet or frying pan melt butter or heat oil.

Add one banana sandwich wait a bit, shift and add another.

Pan fry for a few minutes until golden, flip and cook for about 5 minutes more.

Remove and repeat with the other two sandwiches.

Place on paper towels, then move to a clean chopping board and slice in two on the diagonal.

Dust with icing sugar and drizzle with honey or syrup to serve. Serve warm

Makes 4

Shrimp po boys

4 hot dog rolls, split

¼ cup butter

1 lb medium-sized shrimp, peeled, deveined and patted dry

1 tbs southern style seasoning powder

1 cup flour

¾ cup cornmeal

1 cup milk

1 tsp red hot sauce

Veg oil for frying

Cole slaw

1 cup shredded cabbage

½ carrot, grated

1 onion, grated

½-1 cup mayonnaise

1 tbs red wine vinegar

1 tsp red hot sauce

salt

4 lettuce leaves

Butter the split buns and set aside

Combine shrimp with seasoning.

Combine flour with cornmeal.

Add hot sauce to milk and mix, dredge shrimp in flour mixture, then into milk and again into flour mixture.

Combine all the ingredients for the cole slaw and set aside.

Heat oil in a frying pan, fry shrimp until golden and crisp, about 2-3 minutes.

Drain and set aside.

Pre-heat grill or broiler, place buns onto baking tray buttered side up and grill until lightly toasted.

Place lettuce into buns, followed with shrimp and top with cole slaw.

Serve immediately

Makes 4

Most delicious cinnamon rolls

[caption id="attachment_1082783" align="alignnone" width="1024"] Cinnamon rolls -[/caption]

For the dough:

1 tbs instant yeast

½ cup warm water

½ cup milk

¼ cup sugar

⅓ cup butter or shortening, melted

1 tsp salt

1 egg

3½ to 4 cups all-purpose flour

Filling:

½ cup melted butter

¾ cup sugar

2 tbs ground cinnamon

Glaze:

4 tbs butter

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