Mother’s Day Menu

8 May 2024

On mom’s special day (this year on Sunday, May 12), it’s nice to give her a break from menu planning and present her with something warm from the oven.  Here are some choices in various degrees of complexity to help you celebrate the maternal figures in your life.


Lemon Blueberry Rolls



  • 1 packet (½ ounce) or 2 ¼ teaspoons active dry yeast
  • ¾ cup milk
  • 4 ½ cups all-purpose flour
  • ½ cup granulated sugar
  • zest of 1 lemon
  • 1 teaspoon salt
  • 2 eggs
  • 4 tablespoons butter, softened, divided


  • ¾ cup blueberries
  • 2 tablespoons granulated sugar
  • 1 tablespoon lemon juice


  • ¾ cup confectioners sugar
  • zest of ½ lemon
  • 1 tablespoon lemon juice



  • Warm milk to 110 degrees. Sprinkle yeast on top of milk and allow to become foamy.
  • Meanwhile oil or grease a large bowl.
  • In a stand mixer fitted with dough hook, combine flour, sugar, lemon zest, and salt. Add yeast mixture and eggs.  Beat until a dough forms.  Add butter 1 tablespoon at a time until incorporated and dough is smooth.
  • Place dough in prepared bowl; cover with a clean towel; allow to rise until doubled.
  • In a small pot, cook blueberries, sugar, and lemon juice, stirring often, until mixture is thick.
  • On a lightly floured surface, turn out dough and roll to a rectangle of 18 inches by 12 inches.
  • Spread filling in an even layer.
  • With long end facing you, fold bottom third toward center and then fold the othe third over.
  • Cut dough lengthwise down the middle to within ¼ inch of the top. Braid or twist two halves together.  Allow to proof a second time and cut into 12 pieces.
  • Prepare a 12 cup muffin tin. Place one of the 12 pieces in each section of the tin.
  • In an oven preheated to 375 bake until rolls are golden brown, about 15 to 18 minutes.
  • Meanwhile, whisk confectioners sugar, lemon zest, and lemon juice. Adjust lemon juice so that the glaze is smooth.  Drizzle over cooled rolls.

mother's day menu

Stuffed Pancakes


  • 10 to 14 tablespoons nut butter, your choice
  • 1 ½ cups all-purpose flour
  • 3 teaspoons baking powder
  • 4 tablespoons sugar
  • 1/8 teaspoon salt
  • 1 egg
  • 1 cup plus 2 tablespoons milk
  • 1 teaspoon vanilla
  • 1 teaspoon butter, separated
  • sliced fruit, optional



  • Line a sheet tray with parchment paper. Spoon 1 ½ to 2 tablespoons of nut butter and form a disc of 2 ½ inches each.  Make 7 discs.  Place tray in freezer for 1 to 2 hours.
  • Meanwhile, combine flour, baking powder, sugar, and salt. Make a well in the center and add egg, milk, and vanilla.  Whisk until smooth.  Do not over whisk.
  • Melt ½ teaspoon butter in a non-stick pan and remove excess.
  • Keep nut butter discs frozen because they soften quickly.
  • Place ¼ cup batter in the pan. Place 1 frozen disc in the middle of the batter and top with enough batter to cover the disc.
  • Cook until bubbles appear on the top. Flip and cook on the other side until completely brown.
  • Repeat until all pancakes are made.
  • Serve with sliced fruit.

Sheet Tray Pancakes


  • 2 ½ cups all-purpose flour
  • 3 tablespoons granulated sugar
  • 1 tablespoon baking powder
  • ¼ teaspoon salt
  • ¼ teaspoon ground cinnamon
  • 2 cups milk
  • 2 eggs
  • ½ teaspoon vanilla
  • sliced fruit for garnish
  • confectioners sugar or maple syrup, optional



  • Combine flour, sugar, baking powder, salt and cinnamon. Whisk in milk, eggs, and vanilla.
  • Pour the batter in an even layer onto a baking sheet (with a lip) lined with parchment paper and coated with non-stick spray. Arrange fruit (peaches, strawberries, etc.) across the top.
  • Bake in an oven preheated to 425 for about 12 to 15 minutes or until the pancake springs back slightly when touched in the center.
  • Cut into squares and top with confectioners sugar and maple syrup.


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