Over 200 Recipes, From Appetizers to Desserts!
Mini-tripping With the Family! You Can Almost Walk There!
A newer restaurant on the Merritt Island scene is Mother Pucker’s just south of 520 at 125 S. Tropical Trail. Orders online or by phone (321) 848-0062, dine in, door dash, or pick up. Mother says masks are at your own discretion.
Owner, Deborah Speer, hails from Niagara Falls where she operated a café that was a #1 choice on Trip Advisor.
Two fantastic dishes will tantalize your taste buds: FIG, BRIE AND APPLE PANINI AND A NICE TWIST ON A LOCAL FAVORITE... CHICKEN SALAD. TRY SOME!
2nd Sunday every month Mother’s is the host of a local artisan crafts/food market offering from local honey to roasted coffee beans. Among the merchants find:
rjbettencourt@gmail.com, (Local honey and beeswax)
info@santinosupremocoffee.com (Coffee selections)
nikosmarket@aol.com (Products from Greece)
www.Bananariversoapworks.com (small batch hand crafted soaps)
donnamariecatering@gmail.com (VEGAN catering weddings, parties)
Mother’s is Open 8 AM -2 PM, Wednesday-Sunday; Have breakfast or lunch for a family outing, while enjoying some great food. 4 PM -7 PM Last Saturday of the month features a FOOD TRUCK for a casual dining change as well.
Fresh Healthy Eating and a Treat Now and Then.......
October and November offer peak time for Florida outdoor festivals and farm markets! Corn mazes, games and Halloween parties are the grand finale! Cut your children’s PB&J sandwich bread with a “pumpkin” shaped cookie cutter for a treat after school.
Here is a traditional after school Halloween cookie and milk treat (adding a bit more flour and allowing the dough to chill overnight allows for cookie cutter cutting to make “pumpkin” cut out cookies:
Rolled Peanut Butter Sandwich Cookies
Cookie sheets lined with parchment paper, or ungreased sheets
Oven: 350degrees Cooking time: 8-10 minutes Yields approx.. 48 cookies
Cream ½ cup chunky peanut butter (add a few more chopped nuts if desired with ½ cup shortening; 1 cup packed brown sugar; add one whole egg; 1 teaspoon vanilla, cream together
Sift 1 teaspoon baking soda; 1/8 teaspoon salt; 1 ¼ cups all-purpose flour;
Add dry ingredients to wet ingredients with mixer until you must use a wooden spoon to finish mixing the ingredients together. Make a small ball of dough, place it on cookie sheet, flatten it slightly with a fork. Bake 350 about 8 minutes until lightly browned. Remove from sheets onto cooling racks and cool completely before making sandwiches. Cream Filling: Beat together ¾ cup chunky peanut butter; ¾ cup marshmallow crème; 3 tablespoons milk; (SPICES OPTIONAL:¾ teaspoons ground cinnamon; ½ teaspoon cardamom); 3 tablespoons powdered sugar. Mix well. Spread filling on underside of one cookie, top with other cookie. Store in air tight containers up to 3 days separating layers with wax paper, or freeze for up to 3 months.