Our favorite breakfast

This is our favorite breakfast. The reasons are myriad. For the kids, it's the favorite because it tastes so good. For me, it's a favorite because it uses lots of eggs and milk, is very healthy, requires very little sugar (as opposed to conventional pancakes or waffles), and it tastes so good. I often replace about half the flour with whole wheat flour, which doesn't adversely affect the taste or fluffiness. I got this recipe from my friend, Candy Heaton. (The numbers in parentheses are for a larger batch, cooked in a 10x15 pan.)

German Pancake

6 eggs (8)
3 cups milk and cream, in whatever ratio you want (4 cups)
1-1/2 cups flour (2 cups)
1/3 cup sugar (I don't put any sugar in mine, but the original recipe calls for it. Your choice.)
1/2 teaspoon salt (1 teaspoon)
1/4 cup butter (I only use real butter. Coconut oil doesn't keep the pancake from sticking.)

Preheat oven to 425 degrees. Melt butter in a 9x13 pan in preheated oven. Mix all other ingredients in blender (or with a mixer on highest speed.) Pour into buttered pan and bake (lower oven) for 17 minutes, until set in the middle and puffy around the edges. Serve warm with fresh fruit, jam, syrup, or powdered sugar.

And so it begins...

Meg asked me for my granola recipe,and I think this will be the easiest way to share recipes. I make no promises as to frequency of postings, only to deliciousness of food. And that's pretty relative, so take it for what it's worth. We love this granola. So much healthier than store-bought breakfast cereals, and a good way to use food storage grains to keep them rotated.

Best Granola (7 Wives Inn recipe)

8 cups rolled oats
3 cups rolled barley
3 cups rolled wheat
3 cups 9 grain mix (chipped grain - not rolled)
2 c flaked coconut
1/2 c sunflower seeds
1 cup sliced almonds
1-1/2 cup succanat

Mix above ingredients in a giant bowl. In a suacepan, heat until bubbly:

1 cup water
1 cup coconut oil
1 cup honey
1 cup peanut butter
1 Tablespoon vanilla

Pour hot mixture over dry ingredients and mix well. Spread over 4 cookie sheets. Bake in 225 degree oven for 1 hour, stirring every 15 minutes. When cool, add:

2 cups raisins

Store in airtight container.