Mothers Day Recipes

Try these easy Mothers day recipes kids can make. Make your mother's day special with a brunch or breakfast in bed.

Start the day with breakfast in bed with this easy pancake recipe for mothers day:

Banana Buckwheat Pancakes

1/2 cup flour
1/2 cup buckwheat flour
2 teaspoons baking powder (bicarb soda)
1/4 teaspoon salt
1/2 tablespoon brown sugar
1 cup milk
1 egg, beaten
2 tablespoons vegetable oil
1 ripe banana, mashed

In a mixing bowl stir together dry ingredients. In another bowl combine milk, egg, oil, and mashed banana. Pour into flour mixture and stir until blended (do not over stir, it's OK to leave some lumps).

Heat skillet or griddle and lightly grease with oil or butter. Pour about 1/4 cup of batter to make a large pancake about 6 inches in diameter. Cook until pancake bubbles on top and edges begin to brown. Flip over and cook until golden brown, then remove from pan.

Serve while hot and top with whipped cream and fresh strawberries.

Mom Chef's Salad

1 head romaine lettuce
2 cloves garlic, minced
2 chicken breasts, cut into one inch strips
1 Roma tomato, sliced
2 hard-boiled eggs, sliced in circles
12 whole olives (black or Spanish olives)
1 ripe avocado
fresh cilantro (coriander)

2 tablespoons apple cider vinegar
4 tablespoons extra virgin olive oil
1/4 teaspoon salt
1/ teaspoon black pepper, freshly ground

Rinse vegetables and let dry. Heat fry pan to medium. Add 1 tablespoon cooking oil and half of the minced garlic. Add chicken strips and stir fry until chicken is browned and well cooked. Drain on paper towel and set aside.

Tear lettuce into 2 inch pieces and place in mixing bowl. Add other half of minced garlic, sliced tomato, and olives. Gently toss. Cut avocado in half, take out seed, cut into small cubes, and scoop out of skin into bowl.

Make dressing and stir well. Pour dressing over salad and gently toss. Use salad tongs to place salad on plates. Place chicken and hard-boiled egg slices on top. Garnish with fresh cilantro.

Leek and Mushroom Frittata

olive oil
1 California leek
10 mushrooms, sliced
salt and pepper to taste
6 eggs, beaten
1/4 cup Parmesan cheese, grated
feta cheese, crumbled

Note: You will need a fry pan that is oven ready (all stainless steel works well).

Heat about 1 tablespoon oil in a fry pan. Add garlic and leek and cook on medium heat, stirring constantly until leeks are soft. Add more oil to fry pan, then add mushrooms. Stir fry for about 5 minutes. Add salt and pepper. Remove from fry pan. Set aside in a bowl.

In a separate bowl, beat eggs and add cheeses and a little salt and pepper. Add 1 tablespoon of oil to pan. Add egg and cheese mixture. Cook over medium heat until the egg mixture is nearly cooked. Remove fry pan from burner. Place in oven under broiler. Broil (grill) fritatta for about 5 minutes. Remove from broiler and let stand for about 5 minutes.

Wholemeal Honey Bread Rolls

1 1/2 cups water 2 tablespoons olive oil or melted butter
1 1/2 tablespoons honey
1 teaspoon salt
5 cups wholemeal flour
1 teaspoon yeast

For this recipe, use a bread machine to do all the hard work of mixing and kneading. Add water, olive oil, honey and salt to the bread compartment. Add flour and yeast on top of the flour. Always put the yeast in last, because if you are delaying the start time on the bread machine, the yeast can't come into contact with the water until it starts to mix as it will not rise as well.

Let the machine mix the dough on the dough cycle and then take the risen mix out of the machine and cut it up to form round rolls or buns.

Let rise again in a warm place until the required size. Cook in a hot oven 400F degrees (210 C) for 10 to 15 minutes.

Mothers day isn't complete without a chocolate recipe:

Amazing Mud Cake

2 cups flour
1/2 cup dark cocoa powder
1 1/2 teaspoons baking (bicarb) powder
1/4 teaspoon salt
2 1/2 cups sugar
16 ounces dark chocolate, chopped
1 pound unsalted butter
3/4 cup water
1/2 cup buttermilk
2 tablespoons oil
2 tablespoons instant coffee
4 eggs

Preheat oven to 315F degrees (160C). Grease a deep 9" square Pyrex dish or cake pan with melted butter or oil. Sift flour, cocoa, baking soda, and salt in a large mixing bowl. Stir in sugar. Make a hole in the middle of the mixture.

In a small saucepan, add half of the chocolate and half of the butter. Next add water and stir over low heat until melted. Remove from heat.

Then pour chocolate mixture into the middle of the dry ingredients and stir well.

In another mixing bowl whisk together buttermilk, oil, coffee grains, and eggs. Then add to the mixture and stir well. When mixture is smooth (lump free) pour into square dish and bake for 1 1/2 hours or until fork comes out clean when poked in the center. Let cool.

In saucepan, melt remaining chocolate and butter, stirring and removing lumps. Let cool, stirring constantly until icing is thick enough to spread. Spread icing over cake, let set, then cut into squares.

Share this page: