My husband drove the elder son to Midway this morning, leaving shortly before 4 a.m. (Public transportation to the airport has not recovered yet from the Pandemic.) That meant no Father’s Day breakfast. When I got up, I made breakfast just for me, a half recipe of Cornmeal Pancakes, using Bob’s Red Mill coarse grind cornmeal and white whole wheat flour. I had two leftover pancakes, which my husband had with honey after he got back around 9 a.m. (Apparently, even on a Sunday morning, Chicago traffic is bad.) Next Sunday, I will make him his delayed Father’s Day breakfast of Cornmeal-Pumpernickel Waffles.

Great looking bread, Mike!

Later on Sunday, I made my adaptation of Ellen’s Famous Burger Buns to use for dinner sandwiches. I also made dough for Whole Wheat Sourdough Cheese Crackers (aka Baker Aunt’s Famous Crackers). I will bake them late in the week.

Ah, that sounds delicious, Joan!

Mike--I am also a sesame seed fan. My husband, alas, is not.

My elder stepson left behind partial containers of blackberries and blueberries, and there were still a few strawberries left from the quart I bought at the farmer’s market. The combination was not enough for a regular pie, but I pulled out a four-well mini-pie pan (with removeable bottoms) from Chicago Metallic and decided I had enough for four small pies. I have a recipe for Triple Berry Pie, which came from Bon Appetit (June 1993), so I guessed for the filling ¼ cup sugar and 1 Tbs. plus 1 tsp. tapioca. I made a three-quarter recipe of my oil pie crust and rolled out four small crusts to fit into the pan. I let the crusts rest in the refrigerator for an hour before a 5-minute blind bake (using small basket coffee filters filled with beans), then putting a bit of panko on the bottom before spooning in the filling. I forgot about making a topping. I baked for 10 minutes at 425 F, reduced the temperature to 375F and covered with a sheet of foil, and baked 10 more minutes until bubbly. Because the pies are so small, we did not have the long wait we would have had with a large one. We were each eating one, with a scoop of low-fat frozen vanilla yogurt--about thirty minutes after they came out of the oven.

I made a batch of Maple Granola on Tuesday. The last one disappeared faster than usual with both my husband and the elder son consuming it. My part is to eat about a tablespoon on my yogurt in the morning.

In the evening, I baked Multi-Grain Crackers, a recipe inspired by one in King Arthur’s Whole Grain Baking Book. My version has 25% less salt and replaces the butter with canola oil, buttermilk, and fine milk powder. I also rewrote the directions, so it is truly my own recipe. It is great for when I want crackers quickly.

Joan, I thought I commented on your peach cobbler post; guess I wrote it but never submitted it? I love peaches, and have added them to my grocery list for shopping tomorrow. However, I'm going to double your recipe - otherwise, it won't be enough for us!! It sounds delicious and quick.

Chocomouse I usually do the one cup self rising flour,sugar,milk and stick of butter melted with peaches on top.I've never made one so small but it worked fine with no leftovers.