Mother's Day Menu

Treat that special mom to a delicious breakfast-in-bed courtesy of Delight Gluten-Free Magazine's recipes.  Don't forget to do the dishes afterwards!  

Traditional Eggs Benedict
Yield: 1 serving 

2 poached eggs
1 Food for Life English muffin
2 slices Canadian bacon
2 tablespoons hollandaise sauce

  1. Bring a pot of water to boil and poach eggs to desired doneness.
  2. Toast English muffin to desired toastiness.
  3. Prepare hollandaise sauce according to recipe below.
  4. Assemble the eggs Benedict open-face in the following order: English muffin, Canadian bacon, poached egg. Then top each half with hollandaise sauce.

Hollandaise Sauce
Yield: 1 cup

3 egg yolks
1 ½ ounces water
½ ounce lemon juice
9 ounces butter, melted
Salt
Pepper

  1. Combine the egg yolks, water, and lemon juice in a metal mixing bowl and whisk over a warm water bath until egg yolks are thickened and a pale yellow color, about the consistency of whipped cream.
  2. Whisk in the melted butter in a slow, steady stream.
  3. Adjust the seasoning with salt and pepper.

Brown Sugar & Cinnamon Pancakes

Yield: 10 pancakes 

1/2 cup all-purpose gluten-free flour
½ cup Cream of Rice cereal, uncooked
1 tablespoon baking powder
1 tablespoon ground cinnamon
1 tablespoon brown sugar
1 egg
1 cup milk
2 tablespoons margarine or butter, melted
  1. Mix gluten-free flour, rice cereal, baking powder, ground cinnamon, and brown sugar in medium bowl; set aside.
  2. Beat egg, milk, and margarine with a wire whisk until well blended. Add to dry ingredients; mix just until blended. Let stand 5 minutes; stir in blueberries.
  3. For each pancake, ladle scant 1/4 cup batter onto hot griddle or into hot skillet sprayed with cooking spray. Cook until bubbles form on tops, then turn over to

  4. Blueberry Oat Muffins
    Yield: 12 muffins 

    For the Topping
    ¾ cup quick cook gluten-free oats
    ¼ cup light brown sugar
    ¼ cup butter or margarine, melted

    For the Muffin Batter
    2 ¼ cups gluten-free all-purpose flour (we used Gluten-Free Pantry)
    2 ½ teaspoons baking powder
    ½ teaspoon salt
    ½ cup brown sugar
    1 egg
    1 cup whole milk or buttermilk
    ¼ cup vegetable oil
    2 teaspoons vanilla extract
    1 cups frozen blueberries

    • Preheat oven to 400 degrees F. Line cups of a 12-muffin muffin pan with liners and lightly spray with non-stick spray.
    • To make the topping, in a small bowl, combine the oats, brown sugar, and melted butter until crumbly. Set aside until ready to use.
    • For the muffin batter, sift together gluten-free flour, baking powder and salt.
    • In the bowl of a standing mixer, combine sugar, eggs, milk, oil, and vanilla and mix until well combined.
    • Slowly add the dry ingredients and mix on low-speed until well mixed. Using a spatula, fold in the blueberries.
    • Pour the batter evenly into the 12 prepared muffin cups and then sprinkle the crumb topping on top of each muffin.
    • Bake for 20 to 22 minutes, until a toothpick inserted comes out clean. Cool before serving.




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1 comment (Add your own)

1. Oyuky wrote:
Big help, big help. And superlative news of csuore.

Mon, November 19, 2012 @ 12:20 AM

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