Mother’s Day Brunch Recipes

8 recipes ideas for a Mother's Day brunch

Mother's Day Recipe ideas

Are you looking for a few good recipes to make a nice brunch for Mom on Sunday?  If so, I’ve got 8 recipes below that you might find just right for your feast.  A few of these items would also make scrumptious edible gifts to include in a basket with a bottle of wine for Mom.

Cucumber Ginger Wine Cocktail 4

What’s a brunch without a fun fizzy drink to serve while everyone gives Mom a hug?  Instead of a mimosa, try our Cucumber Ginger Wine Cocktail.  It’s light, refreshing, and will have Mom asking you for the recipe!

Roasted Grape and Wine Goat Cheese Crackers

While everyone is mingling, you might want to set out a small appetizer for folks to nibble on until you can serve other items.  These Roasted Grape and Wine Goat Cheese crackers will get everyone’s taste buds primed for a delicious meal!

Banana Muffins with White Wine Glaze
You can’t go wrong with muffins, and these banana bread muffins can be made up a day or two in advance, then glazed just before serving.

Dry Creek Wine Biscuits
Dry creek wine biscuits would make another delicious choice for a brunch bread.  You could serve them on their own, or smother them in gravy!

Wine Butters
Make up a batch of wine butter to smear all over those biscuits, plus another to wrap in plastic and gift mom on her special day.  You could also use the savory butter to saute vegetables for an omelet.

Omelet (11 of 11)
Speaking of omelets, our Courtois Wine Omelets are filling, and the addition of wine makes a fun twist on a traditional favorite brunch item.

A colorful salad will lighten up your brunch, and when it’s dressed with our Wine & Maple Mustard Dressing, it’ll be a flavorful addition too.  This is another recipe that you might want to make an additional batch to give mom to use another day.

Missouri Wine & Cayenne Chocolate Mousse

Here’s another make-ahead item that will garner you big points with mom: Red Wine & Cayenne Pepper Chocolate Mousse.  Rich, with a wonderful (and not too strong) kick of heat at the end.  You’ll leave her feeling warm and much loved!

If you want to come out to Peaceful Bend and enjoy a picnic here on Mother’s Day, we’ll be open from 11-6.  We’ll have a special gift for Mom when you arrive too.  Cheers!

Banana Bread Muffins with White Wine Glaze Recipe

Banana bread muffins with white wine glaze recipe

Banana bread muffins with white wine glaze recipeMother’s Day is just around the corner, and if you would like to treat your mom to a spring treat, you’ll want this recipe for banana bread muffins with white wine glaze. I used Harvest Mist to make the glaze, and to replace the traditional milk in these muffins, so they are dairy-free – just in case you are allergic or intolerant to milk.  Plus, the wine gives these muffins a zesty flavor twist that you don’t find normally.

Banana Muffins with White Wine GlazeDid you know red bud blossoms are edible?  They not only add a colorful touch, but they also add a small burst of sweetness to these muffins (they also make a beautiful salad topper).  They are in the pea family, so if you are allergic to those you might try nasturtium flowers or another colorful garnish like a sprinkling of cinnamon.

Banana bread muffins with white wine glaze recipeThe glaze was incredibly easy to make, and you could substitute any of our white wines in the recipe.  I used the Harvest Mist since it has a bit of a honey flavor that paired up well with the banana and walnut flavors in the muffins.

Banana bread muffins with white wine glaze recipeLike banana bread, these muffins have a dense, moist interior that hold up for several days if you keep them covered, so feel free to make the muffins ahead of time, then glaze and garnish up to an hour before you serve them.  I recommend serving these muffins with our Lemon Basil Wine Gimlet.

I hope you enjoy these, and if you make a batch, I’d love to hear your thoughts about them in the comments below.  Cheers!

Banana Bread Muffins with White Wine Glaze Recipe
Prep time
Cook time
Total time
White wine in the batter and the glaze makes for a flavorful and moist muffin. Perfect for a brunch or hearty snack.
Peaceful Bend Vineyard:
Recipe type: Brunch
Serves: 12
  • For the muffins:
  • 1¾ cups flour
  • 1¼ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¾ teaspoon salt
  • ⅔ cup sugar
  • ⅓ cup shortening
  • 2 Tablespoon Harvest Mist
  • 2 eggs
  • 1 cup mashed ripe banana (about 2-3 medium-size bananas)
  • ⅓ cup chopped walnuts (optional)
  • For the glaze:
  • ½ cup sifted powdered sugar
  • ¼ teaspoon vanilla extract
  • 1½ Tablespoons Harvest Mist
  1. For the muffins, preheat oven to 350 degrees F. Grease a muffin pan, or line cups with paper liners.
  2. In a bowl, mix together flour, baking powder, baking soda, and salt. Set aside.
  3. Using a large bowl and electric mixer, cream the shortening and sugar together. Once they are combined, add the Harvest Mist. Add the eggs, one at a time, allowing to stir together until completely combined. Add the mashed banana and the flour mixture alternately, stirring each addition in thoroughly before adding the next. Turn off electric mixer, and fold in the nuts.
  4. Fill muffin cups ½ to ¾ full. Bake for 35-30 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool for 10 minutes on the counter, then remove from pan.
  5. For the glaze, stir powdered sugar, vanilla, and 1 Tablespoon of the Harvest Mist together in a small bowl or cup. Add extra ½ T of Harvest Mist. You may prefer to add more wine to make the glaze even more pour-able.
  6. Using a spoon, drizzle the glaze over each muffin, and garnish with topping of choice.
Store muffins, covered for up to 4 days. You can make the muffins ahead of time, and wait until an hour or so before you serve to glaze and garnish.



2015 Favorite Recipes

Curry Turkey with Turmeric Rice

I’ll be spending a little time this week between Christmas and New Year’s posting a series of ‘favorites’ from the year.  Today focuses on the favorite recipes from 2015.  Enjoy this peek back at the year in recipes, and if you’ve missed a few of these, I hope you can give them a try!

Norton Chocolate Cheesecake
This Norton chocolate cheesecake was rich, fruity and the perfect treat for valentine’s day.

Curry Turkey with Tumeric Rice
Clyde’s recipe for Curry Turkey with Turmeric Rice turned out to be one of our go-to meals all year. This recipe combined all our favorite things in a meal: easy to prepare, flavorful, and healthy.

Lemon Basil Wine Gimlet
You probably already know my love of wine cocktails, and this lemon basil wine gimlet was a summertime favorite that I just had to make over and over again while the fresh basil was in season.

Autumn Vegetable Medley
This autumn vegetable medley recipe was another fun, healthy, and filling dish that we enjoyed this fall. It’s versatile too, so with a few vegetable changes, we are keeping this in the mix this winter too!

Macaroni & Cheese with Wine
After saying how much we liked healthy food, I have to admit, the Macaroni and Cheese with Wine recipe garnered the most rave reviews, and it was not healthy at all. But I guess sometimes you just need cheesy goodness to offset all the health benefits of wine, right?

Well, there you have my 5 favorite recipes of 2015. The next edition in this little series will feature my favorite critter photos from the past year. What were you’re favorite new recipes this year? I’d love to hear about them in the comments below. Cheers!