Mix the first four ingredients (blend the beaten yolks in slowly) and cook over low heat, stirring constantly until thick and sugar is dissolved. Remove from heat and stir in vanilla and nuts and/or coconut. Let cool and spread on cake. — Katie Cannon, Salt Lake City; Mother: Kathy Cannon Anderson, Salt Lake City

MOTHER'S DAY STRAWBERRY FRENCH TOAST

1 loaf French bread, sliced into 1-inch slices, making 16 slices

6 ounces cream cheese, softened

1 cup strawberries, chopped small

10 eggs

3/4 cup half/half or canned milk

1 tablespoon vanilla

1 tablespoon melted butter

Strawberry sauce:

Cook all ingredients for 5 min. over medium heat. Serve warm.

4 cups strawberries cut in half

1/3 cup sugar

2 tablespoons water

2 tablespoons frozen orange juice

The night before serving, combine strawberries with cream cheese. Spread thickly on one half of the bread slices and top with another slice to form strawberry sandwiches.

Mix eggs, milk and vanilla in blender or by hand. Pour in a 9-by-13-inch pan. Place sandwiches in the pan, turning to ensure the egg mixture soaks in both sides. Cover the pan with plastic wrap and refrigerate overnight.

Next morning, coat a cookie sheet large enough for all sandwiches with cooking spray or melted butter. Transfer sandwiches to cookie sheet. Bake at 375 degrees for 25 minutes or until golden brown. Serve with warmed sauce and maple syrup. Makes 8 sandwiches. — Jessica, Rebekah, Rochelle, Heather and Mariah Fox of Hooper; Mother: Kim Fox, Hooper

DONNA'S SWEET POTATOES WITH LEMONS

4 medium sweet potatoes

2 teaspoons salt

4 lemons washed and very thinly sliced, crosswise (do not peel)

2 cups brown sugar

1 stick butter (8 tablespoons)

Preheat oven to 350 degrees. Mix brown sugar and salt. Remove seeds from sliced lemons. Butter a 9-by-9-by-2-inch square baking dish (or equivalent). Peel sweet potatoes and slice crosswise 1/4-inch thick.

Place a layer of sweet potatoes in baking dish. Sprinkle with about 4 tablespoons of the brown sugar mixture and then place a lemon slice on each sweet potato slice. Put a dot ( 1/4 teaspoon) of butter on each lemon slice. Repeat until all sweet potato slices are used. End with a layer of lemons, dotted with butter and sprinkled with remaining brown sugar mixture.

Cover baking dish with foil or lid and bake at 350 degrees for 1 hour. Remove cover and leave in oven until top layer of lemons browns slightly. Good hot, at room temperature or cold. Serves 4 to 6. — Mary Carroll, Maryland; Mother: Helen Augusta Applegate Boatwright; Grandmother: Donna Shelton

MOM'S SWEET SOUP

1 29-ounce can sliced peaches