Dessert and/or breakfast

I often end up having a bowl of cereal or a piece of toast if I don't have anything for pudding.

Pumpkin pie for breakfast is somehow more acceptable than, say, chocolate cream pie or even blueberry pie.

Sweet dinner sounds like something to investigate.

All you people with cast iron skillets - try this, it was really good:

Oven 400 deg F

Whisk up 4 eggs. Add 2 1/4 cup whole milk. Whisk in 1/3 cup sugar and 1 1/4 cup flour. Add 1 tsp vanilla and 2 tsp some sort of tasty alcohol (I used dark rum). Let that sit while you grease the cast iron skillet with butter. Clean 1 - 2 cups of fresh raspberries (blackberries, black caps, marionberries, boysenberries - all would be good. Also, quartered apricots, peaches, plums or nectarines. Or bing or pie cherries...) and place them evenly in the buttered skillet. Gently pour the batter over them and bake for 25-30 minutes.

The thing will puff up dramatically, like a dutch baby or yorkshire pudding (think toad in the hole, only sweet and with fruit). As it cools, it will fall and become delightful. Excellent warm or cold, but easier to get out of the pan when warm.

My girlfriend likes pasta/meat/other savory things for breakfast, so she's usually set.

Kaiserschmarr'n:
2 tablespoons sugar
4 eggs (separated)
4 oz. flour
2/3 cup milk
salt (pinch)
butter
powdered sugar
raisins (optional)

Beat the whites senseless (merangue). Mix the sugar and egg yolks, add them to the milk, flour, and salt (and raisins), then lightly mix in the merangue.

Melt plenty of butter in a frying pan (cast iron preferable), add the batter, let the big pancake get brown on one side, flip it, and when the other side is brown, tear the pancake into little pieces with a fork and stir fry them a little longer. Serve in a bowl, dust generously with powdered sugar, and serve with prune jam if you've got some.

Colin, a question - what accompanies the Kaiserschmarr'n? My midwest american brane wants to add a breakfast meat (bacon, pork sausage patties, fried ham slice) alongside.

At the Austrian place here, they allow the customer to tear her own Schmarrn (served as dessert only) into fluffy chunks, rather than doing it in the kitchen; is that acceptable?

I made the faux-clafouti this morning with blueberries (no peaches yet) and yum! We ate it hot, but it's better warm or cold.

Yup.

This is traditional New England, innit?

It is also a family tradition that everything, including Christmas fruitcake, can be vastly improved by toasting it and slathering it with butter. I have no doubt someone has at some point toasted and buttered pie.

btw, a hot, unfrosted, brown sugar cinnamon pop-tart, heavily buttered = pretty damn good.

I love this thread :) And I still haven't made Kaiserschmarr'n.

I have made a strawberry marmelade and an apple one as well. It's more work than I imagined, but quite fun, even though I'm not that big of a marmelade eater. I mainly made it cause, well, I wanted to try it and I wanted to give something different to Ophelia every morning. Too much chocopaste is not good, even if it is Nutella. :-)

Breadpudding is extremely popular around here, but I only managed to try it a few weeks ago when a woman brought it to the last knitting lesson. It's really good but extremely heavy.

Dessert? Hmm, been making ice cream but, for me, mostly strawberry&whipped cream as well as a chocolate cake (which serves either as dessert or breakfast). Other than that I might try an apricot/cream 'n' coconut dessert.

Yes, I'm in a cooking mode. :-D

get an eatmecrunchy bowl - then you'll have a bowl for breaki and one for pudding