Italian Style Croutons

3 TB. unsalted butter

3 TB. extra virgin olive oil

3 cloves garlic

1/4 tsp. sage

1/4 tsp. thyme

3 TB. parsley

3 TB. grated parmesan

pinch of black pepper

1/2 tsp. sea salt, or to taste

5 slices day-old white bread, cubed

Combine all ingredients except bread and parsley in a blender. When smooth, add parsley and pulse only until coarsely chopped.

Cut bread into cubes. Toss bread cubes in a bowl with the oil mixture.

Arrange in a single layer on a oiled baking sheet and bake at 275* until browned, turning several times.

Use on salads as you would croutons. These bread cubes are particularly good in a ripe tomato salad.

German Pancakes

Ingredients
6 eggs
1 cup milk
1 cup all-purpose flour
1/2 teaspoon salt
2 tablespoons butter or margarine, melted
BUTTERMILK SYRUP:
1 1/2 cups sugar
3/4 cup buttermilk
1/2 cup butter or margarine
2 tablespoons corn syrup
1 teaspoon baking soda
2 teaspoons vanilla extract
confectioners' sugar

Directions
1.Place the eggs, milk, flour and salt in a blender; cover and process until smooth. Pour the butter into an ungreased 13-in. x 9-in. x 2-in. baking dish; add the batter. Bake, uncovered, at 400 degrees F for 20 minutes.
2.Meanwhile, in a saucepan, combine the first five syrup ingredients; bring to a boil. Boil for 7 minutes. Remove from the heat; stir in vanilla. Dust pancake with confectioners' sugar; serve immediately with the syrup.