Happy Mother's Day 2018 wishes, images, quotes, messages and greetings: This Mother's Day don't forget to convey how you feel about your mother. If you need help, here's a collection of wishes, greetings and messages that you can send her.When you are a mother, you are never really alone in your thoughts. A mother always has to think twice, once for herself and once for her child,” said the famous actor Sophia Loren. The unconditional love a mother feels for her child is inexplicable – you can only feel it. It goes without saying that the contribution of a mother in our lives is immense and one can never repay it, however, it can always be acknowledged.
Mother’s Day, which is celebrated on the second Sunday of May, is an occasion that celebrates motherhood. There are many ways to make your mother feel special. From making handmade gifts, cards to giving her something according to her taste or based on her zodiac sign, the options are many.
But nothing can warm her heart more than a few kind words. This Mother’s Day don’t forget to convey how you feel about your mother. If you need help, here’s a collection of wishes, greetings and messages that you can send her.The warmth of your embrace
The picture of your smile
The tenderness of your love
I always feel safe and sound, every time you are around
You’re the best Mom! Happy Mother’s DayLife has never been perfect.
It probably never will.
But I will never ever lose hope, because
I know I always have you to stand by me even if the whole world falls apart.
I love you mother, so much more than you even know.
Happy Mother’s day to you.Mom, we may sometimes argue
We may have some quarrels
But I want you to know that those won’t change my love for you
You will always be the best mom for me
Happy Mother’s Day!There is no one like a mother and,
no mother quite like you.
You are so very thoughtful and caring,
and I just wanted to thank you,
for making my life brighter.
Happy Mother’s Day.By Nora Bali – Owner, MomYoutuber – A Classic Mom1 cup — Sugar
2 tsp — Instant coffee
200 ml — Cream (refrigerated overnight)
300 ml — Water
30-35 pcs — Marie Biscuits Pour 300 ml warm water in a bowl and two tsp instant coffee and two tsp coffee and mix it well. Ensure that the mixture is strong and sweet. Let it cool.
For the creamy mix of the pudding:
In a mixing bowl take 200 ml cream, six tsp sugar and mix it well. Sugar should dissolve properly.
Take a deep dish which you can put in the freezer. Take Marie biscuits one by one, dip it in the coffee mix crush it a little and arrange it up in the dish. Make sure the biscuit is soft and mushy. Once you have made one layer, take more Marie biscuits and dip it in the creamy mixture, put them on top. Repeat the process again till you are done with the Marie biscuits.
Pour the remaining coffee mix and creamy mix on top. You can crush the biscuits a little to give it a pudding look. Garnish it with crushed walnuts.
Freeze for two hours. Your yummy biscuit pudding is ready to eat.
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4 cups — Fresh raspberries or blackberries
2–3 tsp — Honey
1 tsp — Vanilla
For the phyllo:
500 g — Packaged frozen phyllo dough
8 tsp — Butter
2 tsp — Honey
1/2 cup — Finely chopped toasted California walnuts
Extra walnuts for sprinkling In a medium saucepan, combine the apples, berries and honey; cook over medium heat until the apples are tender and all the juices have evaporated, the time will vary according to the moisture in the fruit. Set aside to cool. Stir in the vanilla. This step can be done up to 12 hours ahead of time.
Add the butter to a glass bowl and heat in the microwave until melted, about 1 minute. Brush a 12-cup muffin pan with a bit of the melted butter. Add the honey to the remaining butter and stir well. Unwrap the filo dough and cover with a lightly damp towel.
Preheat the oven to 375°F.
To assemble: Arrange two sheets of phyllo on dry work surface. Lightly brush the top of each sheet with the honey butter mixture; repeat with one more layer to make three layers. Sprinkle with walnuts. Arrange two more layers on top, brushing lightly with the honey butter to make fivelayers in all.
Cut each 5-layer stack of phyllo dough into four equal squares. Carefully lift each square of layered dough and gently ease into each buttered muffin cup. Scoop a scant 1/4 cup of the cooled apple mixture into each phyllo-lined muffin cup. Using your fingers, scrunch the dough that is overlapping the sides of each muffin cup up and over the top of the mixture to make a spiky top.
Drizzle the tops of the muffin-pies with the remaining honey butter mixture and sprinkle with more walnuts. Bake until golden brown, about 20 minutes.
Allow the muffin-pies to cool for five minutes in the pan, then remove each muffin carefully and cool on a wire rack. Serve warm or at room temperature.
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Pita Pockets