Archive for the ‘Special Diet Breakfast’ Category

Breakfast in Style

December 18th, 2014 by Del & Sheryl Terry

Guest sitting room of the Grand Canyon Bed and Breakfast

 

 

 

The guests of the Grand Canyon Bed and Breakfast in Williams, Arizona enjoy many comforts and luxuries during their visit to Northern Arizona. Guests are received and relax in the Sitting Room in front of a cozy fireplace in the cold months. They can browse the library and borrow books or movies to enjoy during their stay.

Guest sitting room of the Grand Canyon Bed and Breakfast

Breakfast is served family style in the spacious Breakfast Room with a three course breakfast and conversation with Del and Sheryl Terry. Guests find this setting so comfortable and enjoyable they can be reluctant to leave the table to see the town, board the train, or join their tours.

Guest breakfast room of the Grand Canyon Bed and Breakfast

 

 

 

 

 

Del and Sheryl are very knowledgeable about the surrounding area and can recommend sites to see and places to visit as well as the best shopping and dining. The breakfast is wonderfully prepared and any range of diets can be accommodated to fit the needs of their guests. For more information on booking a room  please view our guest rooms policies which can lead you to our available rooms and prices.

 

Guest breakfast room of the Grand Canyon Bed and Breakfast

 

Guest breakfast room of the Grand Canyon Bed and Breakfast

A Gluten Free Breakfast

December 27th, 2013 by Del & Sheryl Terry

A Gluten Free Breakfast

@ Grand Canyon Bed and Breakfast

Gluten Free Fudge Chip Breakfast Muffins

Ingredients

Cooking spray

  • 1 cup applesauce

  • 1 teaspoon canola oil

  • 1/2 cup sugar

  • 1 teaspoon pure vanilla

  • 1/4 teaspoon almond extract

  • 3/4 cup oat flour

  • 1/3 cup unsweetened cocoa

  • 2 teaspoons baking powder

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon salt

  • 1/8 teaspoon ground cinnamon

  • 1/2 cup semisweet dairy- and gluten-free chocolate chips

  • Powdered sugar

 

Preparation

1. Preheat oven to 350°. Place 8 paper liners in muffin tin; coat with cooking spray.

2. Combine applesauce and next 4 ingredients. In a separate bowl, whisk together the next 6 ingredients. Add oat mixture to applesauce mixture; stir until blended. Stir in chocolate chips.

3. Spoon batter into muffin cups. Bake for 20–22 minutes, rotating the pan a half-turn after 10 minutes. Muffins are done when tops are firm to the touch.

4. Cool slightly. Top with powdered sugar, if desired.

Prep: 10 minutes; Cook: 20 minutes.

  • Yield: Makes 8 muffins (serving size: 1 muffin)Fudge Chip Muffins Gluten Free Breakfast

Pumpkin-Pie Cups IngredientsPumpkin Pie Cups Gluten Free Breakfast

  • 2 cups 2% reduced-fat milk

  • 3/4 cup dark brown sugar

  • 1/ cup cornstarch

  • 2 large eggs

  • 1 cup canned pumpkin

  • 1/4 teaspoon salt

  • 1/4 teaspoon pumpkin-pie spice

 

Preparation

Whisk milk, sugar, and cornstarch in a large saucepan; bring to a boil. Boil 3 minutes, whisking constantly. Beat eggs with a whisk in a large bowl. Gradually add half the hot milk mixture to the beaten eggs. Return milk-egg mixture to pan. Cook over medium heat 3 minutes, or until thick, whisking constantly. Remove from heat; stir in pumpkin, salt, and pumpkin-pie spice. Spoon evenly into 6 (6-ounce) custard cups. Let cool, and chill for about 30 minutes, or until pudding is set.

  • Yield: 6 servings (serving size: 6 ounces)

    Breakfast Tortilla Ingredients

    • 1/2 pound Yukon gold potato (about 1 medium)

    • 1 tablespoon minced fresh chives, divided

    • 3/4 teaspoon salt, divided

    • 1/2 teaspoon freshly ground black pepper

    • 4 large eggs

    • 1 large egg white

    • 1 tablespoon olive oil

    • 1 garlic clove, minced

    • 3 tablespoons finely grated Mexican cheese

    • 1 teaspoon extra-virgin olive oil

    • 1/2 cup halved chopped tomatoes

    Preparation

    1. 1. Preheat oven to 350°.

    2. 2. Place potato in a saucepan; cover with water. Bring to a boil. Reduce heat, and simmer 20 minutes or until tender; drain. Cool. Peel potato; thinly slice.

    3. 3. Combine 2 teaspoons chives, 1/4 teaspoon salt, pepper, eggs, and egg white in a bowl; stir with a whisk until blended.

    4. 4. Heat 1 tablespoon olive oil in an 8-inch ovenproof nonstick skillet over medium heat. Add garlic and potato slices; cook 30 seconds, gently turning potato to coat with oil. Sprinkle with remaining 1/2 teaspoon salt. Press potato mixture with a spatula into a solid layer in bottom of pan. Pour egg mixture over potato mixture; cook 1 minute. Gently stir egg and potato mixture. Press potato back down into bottom of pan; cook 2 minutes. Remove from heat. Sprinkle with cheese.

    5. 5. Bake at 350° for 7 minutes or until center is set. Remove from oven. Drizzle with 1 teaspoon extra-virgin olive oil. Loosen sides of tortilla from pan; gently slide onto a serving platter. Cut into 4 wedges. Top with tomatoes and remaining 1 teaspoon chives.

    Breakfast Tortilla Gluten Free Breakfast
    Serve breakfast with cold juice, vanilla coconut milk, and coffee or tea.

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