Allen's Granola

Directions: 
I like my version of breakfast cereal, not as artsy other's but worth giving it a try. I make it (actually, I prefer the term assemble it) fresh every day one bowl at a time, which gives it an artisan-variability-surprise quality. 

Here is the recipe: provide a base of Grape nut Cereal, add wheat germ, raisins or either color, crumbled walnuts and/or other nuts, sliced bananas, pieces of any other fruit hanging out in your kitchen (I like apple, but strawberries, blueberries, peaches, and even pineapple are possibilities) being careful not to over fill your bowl, and finally add milk (I use 2% but full fat natural milk is better of course and cream is still better and who knows these days perhaps better for you. I have been know to use yogurt - it is so in now but really milk is easier with the complexity of this mix) and stir. For variety throw in toasted oats. 
No need to add oil, sugar, molasses or honey. 

Implements:

Bowl, spoon, imagination

Comments:

No need to worry about burning the oats, the slivered almonds or your tongue because all ingredients are cold and remain so during prep and eating. And if you do wish to add ingredients such as toasted oats and slivered almonds, toast them on their own so you can give them your full attention or subcontract that bit to your sous chef. Best to make the coffee first so that it is ready when you have completed the assembly of your cereal. Note that no measurements are required or even desireable for the assemblage. Every day is different.

Updates from Sour Chef Nirelle:

Oats are placed in a more or less flat layer on a plate, or the glass bottom of the Microwave.  Toast on high for a minute, stir, and toast again for less time, till color is just chaned - careful, they burn easily once alsmost done, so just a very light color chane is what you need.

Almonds, whole, a fistful, placed on the glass bottom of the Microwave and done for 1min 20 secs; stir, for another 1 min., or min and 20 secs.  Imperceptible change of color but a slight aroma is present.

Slivered almonds done the same way just less time.

The wheat Germ is Kretchmer's toasted wheatgerm, the only tasty one and very slightly toasted.

If you hate the Microwave idea, then do dry in frying pan stirrin constantly and bein careful not to burn by taking off flame way before you think they are toasted.  A very light toasting indeed is all you need.

Breakfast fruit filled Blintz

Ingredients

• 2 eggs - about one egg per person
• 1 tablespoons white sugar per egg  or less to taste
• 1 1/2 tablespoons all-purpose flour per egg
• 3/4 cup milk for each 2 eggs
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• Pile of cut-up mixed fruit (whatever is in season - berries, white peaches, mango, wild blueberries, banana, etc.) - enough to feed your whole crew
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Directions

1. Place the eggs, sugar, flour and milk into the container of a blender. Process until smooth on low speed.
   
2. Heat a large skillet or griddle over medium heat. Pour batter about 1/4 cup at a time (or more for larger pancakes). Tilt pan to achieve a round shape. Heat until golden, then flip and brown on the other side. Serve immediately with syrup, or mixed fresh berries or other fruit and yogurt..

Custardy Popovers (from Moosewood Cookbook No. 1) (David and Diane)

Ingredients
4 eggs
1 cup unbleached white flour
1 cup milk
½ tsp. salt
2 Tbs. butter

Directions (see Eva's variations too)
1. Turn on the oven (to 375F) and put the muffin tin in while preheating. Make coffee. Go get the morning paper.
2. Beat together the eggs and milk. Add flour and salt. Beat with a whisk until uniform. Don’t over beat or whip.
3. Melt the butter in the microwave
4. When you are all ready and the oven is preheated, take out the muffin tin, use a brush to coat all sides and bottom of the muffin wells with the melted butter. Work quickly before the muffin tin cools down.
5. Fill each muffin hole about 2/3 full with batter. Put tin back in the oven as quickly as you can.
6. Bake for 15 minutes in a convection oven or 35 minutes in a conventional oven without opening the oven door.
7. While the muffins are cooking, set the table, trim the fruit, relax in the sunshine.
8. Take the muffins out, prick with a fork to help them hold their shape and serve immediately with butter, jam and/or berries.

Comments
Makes 12 popovers - These are a great weekend breakfast treat, especially if you have fresh homemade jam or berries on hand. They need to be eaten RIGHT AFTER cooking and if cooked properly will have a nice steamy hollow pocket that can be stuffed at the table with jam, fresh berries, or more butter. In this case it is CRITICAL to preheat the oven up to the proper temperature. Be sure to use a brush to butter all the muffin tin cup walls so the popovers slid out without a fight. Drop into a basket and serve immediately.

Eva's variations:
Heat oven to 450 degrees
Spray edges of cup cake pans with cooking spray

In a 4 cup glass measuring cup or microwaveable  bowl melt the butter.
Pour a little of the butter into 9 cups, and spread around by tilting pan
 There should be a little butter left

Add milk, eggs and flour to butter in bowl, and mix. The consistency should be like pancake batter
Pour each of 9 cups about 1/4 full. Put water into empty cups.

Put into 450 degree oven for 15 min. Without opening oven, reduce heat to 375 and bake 20 minutes longer. Watch popovers during last 10 minutes ( without opening oven) to make sure they are the correct degree of brown-ness.