Annalisa's Droplets

This has become a favorite weekend breakfast in our house.  This is not my recipe but one I came across online.  I love pancakes but this one is wonderful especially for guests and on days when you don’t feel like making a batch of pancakes one by one.

Ingredients:

1 Cup All-Purpose Flour
1 Cup 2% Milk
4 Eggs, Beaten
1/2 tsp. salt
1/4 tsp. nutmeg
2 1/4 Cups of Georgia Peaches, sliced
6 TBLS Butter

Preheat oven to 450.

Mix Flour, milk, eggs, salt and nutmeg together. Fold in peaches.

Put butter in a 12-inch iron skillet and put in 450 degree oven. Watch very carefully and in approximately 5-8 minutes the butter should be melted and beginning to bubble. Do not burn. Add batter. Bake 15 minutes.

It will puff up.

Serve with maple syrup.

Enjoy!

Recipe Source: http://shellmontinn.blogspot.com/2009/05/peach-pancakes.html

This is a very easy recipe, I adapted it from one my Mother-in-Law gave me.  You can get creative and add other ingredients such as flax seed, wheat germ, peanut butter chips or chocolate chips, etc.

Ingredients:

2 1/2 cups oatmeal

1/2 cup packed brown sugar

1/3 cup honey

1/3 cup butter, melted

1 teaspoon cinnamon

1 teaspoon vanilla extract

1/2 cups (or more) chopped nuts (I use a mix of peanuts, almonds, pecans, filberts and walnuts)

1/4 cup sunflower seeds

1/2 cup dried fruit ( I like to use a mix of golden raisins, cranberries, blueberries….dates, etc.)

Preheat oven to 325 degrees.  Combine all ingredients EXCEPT the dried fruit. I mix together the dry ingredients in a large bowl first, then add the wet and mix until well combined.  Line a 13″ x 9″ baking pan with a silpat (or lightly grease the pan) and pour the granola mixture into the pan, spreading it out.

Bake in the oven for about 25 minutes.  Be sure to stir the mixture two or three times while it’s baking.  Remove from oven.  Now add dried fruit (and/or chocolate chips if you are using them), mix and spread out onto a baking sheet to cool.  Store in a container in a dry place or in the refrigerator.

My husband has mastered this herb baked egg breakfast dish. It is based on a recipe he received from a friend. We modify it according to which fresh herbs we have in the garden. It’s always a delight.  This morning for the fresh herb component, I picked garlic chives, golden sage, hot & spicy oregano and Summerlong basil.  We make two eggs per person and that seems to be plenty.

Here’s the recipe he starts with:

1/4 teaspoon minced fresh garlic
1/4 teaspoon minced fresh thyme leaves
1/4 teaspoon minced fresh rosemary leaves
1 tablespoon minced fresh parsley
1 tablespoon freshly grated Parmesan
6 extra-large eggs
2 tablespoons heavy cream
1 tablespoon unsalted butter
Kosher salt and freshly ground black pepper
Toasted French bread or brioche, for serving

Preheat the broiler for 5 minutes and place the oven rack 6 inches
below the heat.

Combine the garlic, thyme, rosemary, parsley, and Parmesan and set
aside. Carefully crack 3 eggs into each of 2 small bowls or teacups
(you won’t be baking them in these) without breaking the yolks. (It’s
very important to have all the eggs ready to go before you start
cooking.)

Place 2 individual gratin dishes on a baking sheet. Place 1 tablespoon
of cream and 1/2 tablespoon of butter in each dish and place under the
broiler for about 3 minutes, until hot and bubbly. Quickly, but
carefully, pour 3 eggs into each gratin dish and sprinkle evenly with
the herb mixture, then sprinkle liberally with salt and pepper. Place
back under the broiler for 5 to 6 minutes, until the whites of the
eggs are almost cooked. (Rotate the baking sheet once if they aren’t
cooking evenly.) The eggs will continue to cook after you take them
out of the oven. Allow to set for 60 seconds and serve hot with
skillet fried bacon and toasted bread.