Let mom rest on Mother's Day and cook her a treat. Fill her belly with these recipes from Mark's Restaurant in Greensboro.

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GREENSBORO, N.C. -- Get the kids involved this Mother's Day! Put the family in the kitchen and push mom out!

Mark Freedman, chef and owner of Mark's Restaurant on Dolly Madison Road in Greensboro showed WFMY News 2's Tracey McCain easy dishes the family can make mom at home.

The recipes are below, but be sure to watch the video included in this story to see how they were prepared.

And if you want to eat out, be sure to make your reservations now. We called around and many restaurants are already booked for Sunday brunch on Mother's Day. Mark's Restaurant doesn't normally open on Sunday but will open from 11 a.m. - 3 p.m. on Mother's Day because of the demand. Mark said to make your reservation early because they are booking fast.

Call the restaurant at 336-387-0410 to secure your table or try these recipes at home.

French Toast:

Whisk 4 eggs, 2/3 cup of milk, 2 teaspoons of cinnamon, 1 teaspoon of vanilla in small mixing bowl.

Cut thick slices of bread. Try using cinnamon raisin bread for something different.

Dip each side into the egg mixture, allowing bread to soak up some of the mixture. Melt some butter/vegetable oil over a large skillet on medium high heat. Fry until brown on both sides, flipping the bread when necessary.

Chocolate Souffle:

Preheat oven to 350 degrees. Lightly butter 11/2-quart tall-sided baking dish. Coat with sugar, tapping out excess.

In a large heatproof bowl set over a pot of simmering water, combine 8 ounces semisweet chocolate chips, 1 teaspoon pure vanilla extract. Stir until chocolate is melted and mixture is smooth, about 10 minutes. Remove from heat and let cool to room temperature, 20 minutes.

Stir 4 large egg whites into cooled chocolate mixture until well combined. Set aside.

In a large bowl, using an electric mixer, beat egg whites and 1/4 cup cream of tartar on medium high until soft peaks form, about 2 minutes. Gradually add 1/4 cup sugar and beat until stiff, glossy peaks form about 5 minutes.

Fold egg-white mixture into souffle base with a rubber spatula.

Transfer mixture to dish. Bake souffle until puffed and set, 30 to 35 minutes. (Do not open oven during first 25 minutes of baking. Serve immediately.)

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