Your Favorite Breakfast....

[Susan Otcenas]

clafoutis aux pommes. It's like a big puffy apple pancake. It's very easy to make, and you can make it with cherries or pears, too. I like it with warm apricot marmelade.

Recipe, please!!

[Susan Otcenas]

I'm a big fan of hot cereal for breakfast.

My typical breakfast is:

1) a bowl of hot cereal (oatmeal or one of the Bob's Red Mill grain cereals like 5 Grain with Flaxseed or 10 grain) with sunflower seeds or toasted soynuts on top.
2) 1/2 grapefruit
3) cup of tea

This is my breakfast probably 6 days out of 7. Sometimes I might have a bit of non-fat yogurt as well, or a different kind of fruit.

Susan

[Aint Doody]

uncooked oatmeal and uncooked steel cut oats with fresh fruit (preferably blueberries) and walnuts and 1% milk. On the run--Wasabrod with peanut butter or Nutella

[tulip]

Recipe, please!!

I don't have a recipe; I just make it. I learned from my mother, who learned when she was an au-pair in France in the early 1960s. Here's what I do. It's a particularly good way to use up apples. You can also used cherries or pears. I've never tried the pears, but I bet it would be delicious.

peel and cut the apples, however many you have. Saute them in a bit of butter until they are soft. You can add some cinnamon if you like. You should saute them in a cast iron skillet or Le Creuset type enamel cast iron dutch oven thing because the whole thing is going to go into the oven.

make a batter from flour, milk, eggs (or egg substitute if you prefer), a pinch of salt, a bit of sugar, and vanilla. Since I don't have any vanilla right now, I used some whiskey and it was great. It's just for flavoring.

Mix all that into a thin batter, the consistency of heavy cream.

While all this is happening, set your oven to 450.

When the apples are pretty soft, but not mushy, pour the batter over the apples and put the whole thing in the oven.

Bake until it's puffy and toasty-brown on top. It depends on how much you make, but I think I typically bake it for about 30 minutes, but it depends.

The puffiness will go down as it cools, but it's still really good. You can eat it while it's hot, or let it cool. Since I live alone, I always have leftovers for the next morning.

It's very good with maple syrup, or warm apricot preserves or something like that. It would also be good with vanilla yogurt.