Mother's Day with the Brass Sisters

Marilyn and Sheila Brass

Marilynn and Sheila Brass, known as the Brass Sisters, celebrate Mother's Day by recounting a story of their mother that made her cry tears of despair. They also share their mother's favorite recipes. Their latest book is Heirloom Cooking.

Mama’s Chocolate Velvet Cake

Makes 10 slices

Mama's Apricot Strudel with Cream Cheese Crust

Makes 40 slices

For Apricot Filling

8 ozs dried apricots

1 Tablespoon lemon juice

1/3 cup sugar

15 soda crackers, broken into crumbs

1 cup pistachio nuts, toasted

For Dough

1/2 cup butter

4 ozs cream cheese

1 2/3 cups flour

1/4 tsp salt

1/4 cup cold milk

1/4 cup butter, melted

Sweet Tip: Serve this strudel dusted with confectioners’ sugar. It is best when eaten within 2 two days.

Music Break: Ain't The Same Old Cold War, Harry by Grant Lee Phillips