[AngelBabe]

the local council not inforcing thier so called tenancy agreement

[AngelBabe]

“You won’t believe it’s almost fat-free” salad dressing Chocolate Pudding Cake

10 cloves garlic, skins left on
2 t. Dijon mustard (I use Trader Joe’s brand)
2 T. honey
2 T. seasoned rice vinegar
1 12-ounce carton of soft silken tofu
1/4 t. salt
coarse ground pepper, to taste
Put garlic cloves in saucepan and cover with water by a couple of inches. Bring to boil. Turn to low, cover and cook for about 20 minutes, till soft. Drain and allow to cool. Squeeze garlic out of their skins into a blender or food processor. Add remaining ingredients and blend or process till smooth. Taste and correct seasonings, if necessary.

Chocolate Pudding Cake
1 cup flour
2 t. baking powder
1/2 t. salt
2/3 cup sugar
1/2 cup milk
1 square unsweetened chocolate, grated (1 ounce)*
1/2 cup chopped nuts**
2 T. melted butter
1 t. vanilla extract
Topping

1/4 cup white sugar
1/2 cup brown sugar
3 squares (3 ounces) unsweetened chocolate, grated,
or 3 T. unsweetened cocoa powder
1/4 t. salt
1 t. vanilla
1 cup boiling water

Sift flour, baking powder, salt and sugar into bowl. Add milk, chocolate, nuts, butter, vanilla, and blend well. Pour mixture into a greased baking dish. Combine sugars, chocolate, salt and vanilla, and spread evenly over first mixture. Pour the boiling water over this but do not stir. Bake in a moderate oven, 350F, for 1 hour, until the cake that rises to the top There will be a layer of fudge sauce beneath. Can be served warm or cold, with or without cream.* I further reduce fat content by substituting 3 T. cocoa powder + 1 t. melted butter or margarine. I omit the nuts…to reduce fat and also because we prefer it without nuts, but if you’re so inclined, walnuts work with this. When I cook this in the microwave, I use an 8″ square glass or Corningware dish. If using the microwave, allow 8 to 9 minutes on high (750-watt oven, adjust for your own particular nuker), turning quarter way around halfway through the cooking time
Mother’s Cake (Makes One 9-Inch Cake)

Cake Ingredients:
1 1/2 cups Almonds; Skinned
6 oz. Semi-Sweet Chocolate; Chopped
3/4 cup Granulated Sugar
6 oz. Sweet Butter (Unsalted)
6 large Eggs; Yolks and Whites Separated
1 tsp. Fresh Lemon Juice
Icing Ingredients:
1/2 cup Heavy Cream
2 tsp. Instant Espresso or Coffee Powder
8 oz. Semi-Sweet Chocolate; Chopped
Toast almonds in a single layer on a cookie sheet in a 350-F degree oven for about 15-minutes or until the almonds are lightly colored and fragrant. Make sure to shake the pan occasionally to turn almonds while toasting.

Pre-heat oven to 375-F degrees. Spray the bottom of a 9-inch spring form pan with a non-stick cooking spray. Dust lightly with flour or very fine, dry bread crumbs. Shake out any excess and set prepared pan aside.

Warm chopped chocolate in the top of a small double boiler over warm water set at moderate heat. Cover until partially melted, then stir until smooth. Set aside to cool to room temperature. Reserve 1/2 cup sugar and place the remaining 1/4 cup sugar with the almonds in a food processor or blender and chop until nuts are fine and powdery. Set aside.

In a large mixing bowl beat the butter until soft. Add 1/4 cup of sugar and reserve the remaining 1/4 cup sugar for use later. Beat sugar and butter until thoroughly combined. Add the egg yolks, one at a time, and continue to beat until smooth. Add the melted chocolate and blend on low speed until combined. Add almonds and continue to beat mixture on a low speed setting.

In a clean bowl with clean beaters, beat the egg whites with salt and lemon juice. Start on low speed and gradually increase until the egg whites hold a soft shape. Reduce speed again and add remaining 1/4 cup sugar. Then on high speed, beat egg whites to soft peaks.

Gently fold the egg whites into the chocolate mixture about one-third at a time until blended. Pour the cake batter into the prepared spring form pan an quickly rotate to level the batter. Bake for 20-minutes at 375-F degrees, then reduce heat to 350-F degrees and continue to bake an additional 50-minutes. Remove cake from pan when cooled, after about 1-hour.

To prepare the icing, scald the heavy cream in a saucepan over medium heat until a thin skin forms on the top. Add the espresso or coffee powder and whisk to dissolve. Add the chocolate and whisk to dissolve, for about a minute or two. Remove from heat and continue to stir to finish melting the chocolate. Let icing cool for about 15-minutes, then pour over the top of the cake, starting at the center. Gently push the icing with a spatula over the sides to dribble down the cake. Top with shaved chocolate, or whipped cream just prior to serving. A fresh strawberry is an optional garnish with each served slice.

Easy Pie

1 cup sugar
1 cup flour
1 cup milk
1 stick butter, melted
1 can peaches (or any favorite fruit), drained

In a bowl, combine sugar, flour and milk. Pour mixture over
butter, stir and press into pie pan. Add peaches. Cook in
bottom of oven at 450 degrees until brown.

Mother’s Pot Roast

Ingredients:
2 1/2 to 3 pound shoulder or sirloin tip roast
1 (16 ounce) can tomato sauce
1 medium onion, cut into thin strips
2 bay leaves
3 tablespoons all-purpose flour
salt and pepper to taste
Directions:
1 Spray slow cooker with non-stick cooking spray. Place meat in pot with fat side up. Pour tomato sauce over roast. Place onion rings over all. Toss in bay leaves. Cover and cook 1 hour on high.
2 After 1 hour reduce heat to low and cook 6 to 8 more hours. Carefully lift meat out of pot and remove to a warm platter.
3 Pour drippings through strainer into medium sized saucepan and discard material in strainer. Whisk in flour to liquid. Cook, stirring constantly over medium heat until thickened. Season to taste with salt and pepper, serve alongside roast.

Mother’s Moon Cookies

Ingredients:
1 1/2 cups all-purpose flour
3/4 cup powdered sugar
1/2 teaspoon salt
1/4 cup sweetened condensed milk
1/2 teaspoon vanilla extract
1/2 cup butter or margarine, softened
1 cup chopped nuts
Directions:
1 Sift together flour, 1/2 cup powdered sugar and salt. Stir in condensed milk, vanilla and soft butter. Blend well and fold in chopped nuts. Chill well.
2 Preheat oven to 375 degrees F (190 degrees C). Line cookie sheets with foil.
3 Roll the dough pencil thin and form in crescent shape. Arrange cookies on the cookie sheet.
4 Bake on top rack of the oven for 12 minutes until set, do not brown. Let the cookies cool on pan. While still warm roll the cookies in leftover powdered sugar.

[AngelBabe]

Marinated Vegetable Grill
2 cups fruity olive oil
1 cup dry white wine
1/2 cup Balsamic vinegar
8 medium garlic cloves, crushed
1 cup coarsely chopped fresh basil leaves
1/4 cup fresh rosemary leaves or 2 T. dried
1 t. salt
1 t. freshly ground black pepper
8 small new red potatoes
1 bunch (8) baby carrots (with green tops)
8 Japanese eggplants, cut in half lengthwise

Combine the oil, wine, Balsamic vinegar, garlic, basil, rosemary, salt and pepper in a bowl. Let stand covered for 1 hour.Put the potatoes, carrots and eggplants in a large container (with a leakproof top, such as Tupperware).. Pour the oil-wine mixture over the vegetables, cover and shake gently to distribute the marinade. Marinate the vegetables for several hours, but preferably overnight. Preheat the oven to 400F.Remove from marinade (reserve marinade) and spread in a roasting pan.Roast the vegetables for 1 hour, basting once or twice with reserved marinade.Test for doneness, adding a few minutes if necessary. Serves 8.

Beef Brisket with onion -Lemon Marmalade
1 beef brisket (6 to 8 lbs.)
2 large onions, sliced
2 large lemons, peeled and thinly sliced
2 cups port
1/2 cup brown sugar
3 tablespoons mixed herbs (optional – rosemary, basil, oregano, thyme)
4 cloves garlic, chopped coarsely
1-1/2 teaspoonful coarsely ground pepper

Trim excess fat from brisket. In a roasting pan, place onion slices, lemon slices and garlic. Lay brisket on top of vegetables.Mix together port, brown sugar, and herbs; stir until sugar dissolves, then pour evenly over brisket. Sprinkle brisket with pepper and cover roasting pan tightly with foil. Bake in a 300:F oven until brisket is very tender when pierced, about four hours. When brisket is tender, uncover pan and return it to the oven (raise temperature to 450:F to brown the meat slightly, about 20 minutes. Remove brisket from pan. Skim off fat from pan juices and put in sauce pan. Boil juices and vegetables, uncovered, stirring often. As mixture thickens, reduce heat to medium and stir constantly; cook until thick and shiny, and reduced to about 1-3/4 cups (20-30 minutes). Add salt to taste. To serve, slice across the grain. Spoon marmalade over brisket. Garnish with lemon “bows” and chopped parsley if desired. Serves 10-12.

[AngelBabe]

Cappucino Truffles
This is a microwave recipe
Ingredients

one 11 1/2-ounce package milk-chocolate pieces
6 tablespoons butter, cut into 4 pieces
3 tablespoons heavy cream
1 1/2 tablespoons instant-espresso or coffee powder
You will also need cocoa, confectioners’ sugar, or chopped nuts to roll them in.

In 2-quart glass container, cook the first 4 ingredients on High 1 to 1 1/2 minutes until almost melted; stir until smooth.
Freeze 1 hour until firm.

With hands, shape tablespoons of mixture into balls,

Roll in cocoa, confectioners’ sugar, or chopped nuts.

Refrigerate. Makes 24 truffles.

*Sweet* Heart Ice Cream

Here’s what you need:

1.Any flavor ice cream

2.Different size heart cookie cutters

3.Sweet Heart candies

4.Red food color

5.Spoon

6.Cleaned small paint brush(A new/unused one PLEASE!!!)

7.Plate

8.Small bowl

Here’s what you do:

Ask an adult for permission/help.

1.Wash your hands.

2.Scoop the ice creams out.

3.Then put it into the cookie cutters.

4.Now put it into the refrigerator for 10 minutes.

5.Take it out of the FREEZER and take off the cookie cutters.The ice cream should harden now.

6.Pour the red color food into a bowl.

7.Dip the paint brush into the bowl and write some sweet words. *Example*SWEETY,LOVE,BE MINE,KISS,even a kiss mark.

8.Put it into the FREEZER for another 10 minutes.

9.Take it out and stick some Sweet Heart candies onto it.

10.You can never miss this step… eat it!
Very Rocky Road Fudge
This is a microwave recipe
Ingredients

1 1/2 Cups sugar
2 cups miniature marshmallows
1 5-ounce can evaporated milk
1/4 cup margarine or butter
1 12-ounce package semisweet chocolate pieces
1 teaspoon vanilla extract
1 10 to 12-ounce can mixed nuts

In 2-quart glass measure, cook sugar, 1 cup marshmallows, milk, and margarine on High for four and a half to six and a half minutes until melted, stirring once during cooking. Stir; cook for another one and a half minutes.
Stir in chocolate and vanilla until smooth. Fold in nuts and remaining marshmallows.

Spread in foil-lined 8″ by 8″ baking pan.

Refrigerate until firm. Cut into 24 pieces.

[AngelBabe]

Valentine’s Day Cake
Cream together:

1/2 Cup of Crisco
1 1/2 Cups Sugar

Add 2 eggs – Beat Well

Sift 3 Times:

2 Cups flour
1 Tablespoon Cocoa
1 Teaspoon Salt

Fold In:

1 Teaspoon Baking Soda dissolved in
1 Tablespoon Vinegar – Quickly

Use 2, 9″ Layer Pans that have been greased and floured.

Bake at 350 degrees for 30-35 minutes

Filling and Icing
Cook on low flame to pudding stage:

1 Cup Milk
1/4 Cup Flour
Dash of salt

Cream:

1/2 Cup Crisco
1 Stick Margarine
1 Cup Granulated Sugar
2 Teaspoons Vanilla

Add to pudding and beat well. Spead between layers and on top and sides. Sprinkle with coconut.

---

Victorian Gingerbread Valentines
In Victorian times lovers declared their affections via words, songs, pictures and foods. One such food was gingerbread “life cakes” in the shape of hearts.

2 1/2 cups unsifted flour
2 teaspoons cinnamon
1 1/2 teaspoons ginger
1/2 teaspoon ground cloves
1/4 teaspoon salt
1/2 cup margarine
1/2 cup packed dark brown sugar
1/3 cup dark corn syrup
1 large egg

In large bowl, sift together flour, cinnamon, ginger, cloves and salt.

Blend together margarine and brown sugar until smooth. Add corn syrup and egg; beat well. Add dry ingredients, about one-third at a time, mixing until smooth after each addition. Chill dough one hour.

Roll out half of dough on lightly floured surface to one-quarter-inch thickness. (Reserve other half for decoratins or for a second batch of cookies.) Using hear-shaped cookie cutter, press out cookie shapes or use knife to cut around a pattern. Place hearts on cookie sheet. Decorate as desired. Bake at 350 degrees for 15 to 20 minutes until golden. Remove and place on wire racks to cool. Store in covered container.

Makes about eight 4 1/2 inch cookies.

[AngelBabe]

Chocolate Surprise
Blend together:

1 1/2 cup plain flour
1 1/2 stick margarine
1 1/2 cup chopped nuts

Press into 9″ x 13″ pan. Bake for 15 minutes at 350 degrees. Cool

Cream together:

1 cup powdered sugar
1, 8 oz package of cream cheese

Fold in 9 oz. defrosted Cool Whip. Spread onto the cooled pastry layer.

Mix well:

1 large box of chocolate INSTANT pudding
Add 3 1/2 cups milk

Spread on top of the second layer.

Spread a 9 oz. container of defrosted Cool Whip on top of the third layer and refrigerate.

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Splendid Raspberry Spinach Salad
2 Tablespoons Raspberry Vinegar
2 Tablespoons Raspberry Jam
1/3 Cup Vegetable Oil
8 Cups Spinach, rinsed, stemmed and torn into pieces.
3/4 Cup coarsely chopped Macadamia nuts or toasted almond slices
1 Cup Fresh Raspberries
3 Kiwis, peeled and sliced

Dressing: Combine vinegar and jam in blender or small bowl. Add oil in thin stream, blending well.

Toss spinach with 1/2 of the nuts, 1/2 of the raspberries, 1/2 of the kiwi’s and the dressing. Top with the remaining ingredients (nuts, raspberries and kiwis.) Serve immediately.

[AngelBabe]

Valentine Food For Thought
Cabbage always has a heart; Green beans string along.
You’re such a cute tomato, Will you peas to me belong?
You’ve been the apple of my eye, You know how much I care;
So lettuce get together, We’d make a perfect pear.

Now, something’s sure to turnip to prove you can’t be beet;
So, if you carrot all for me let’s let our tulips meet.
Don’t squash my hopes and dreams now, Bee my honey, dear;
Or tears will fill potato’s eyes, While sweet corn lends an ear.

I’ll cauliflower shop and say, Your dreams are parsley mine.
I’ll work and share my celery, So be my valentine.

Jeanne Losey

Chocolate Covered Strawberries with Champagne
Even the non-cook will love this recipe.

Purchase your favorite Champagne and chill.
Buy fresh strawberries that have their stems intact. Wash, dry and refrigerate the strawberries. (Cold strawberries will cause the chocolate to harden and there will be less dripping.)
Chocolate dip: Buy a jar or Nutella, European chocolate hazelnut spread (available in specialty and grocery stores in Atlanta as well as Harry’s.) Place 1 cup of Nutella in a double boiler or fondue pot. Add 1 to 2 Tablespoons of heavy cream. Heat over low heat! Add more heavy cream as needed until the consistency of heavy cream. Serve your Valentine. Men, you can do it!

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Hearts-filled-with-Love Cookies
Fill these favorites with raspberry or strawberry jelly.

Sift together:

2 1/2 c flour
1 teaspoon baking powder
1/2 teaspoon salt

Cream together:

1 cup shortening
1 cup sugar

Stir in:

1 well beaten egg
2 tablespoons Pet Milk
1 1/2 teaspoon vanilla

Chill overnight before using. Roll-out dough and cut with a heart cookie cutter. Each cookie needs a top and bottom. Bake at 350 degrees for 8-10 minutes.

When cool, assemble cookies. Place a teaspoon of jelly on the bottom of a cookie, then cover with another cookie. (The tops of the cookies should be facing outward on both top and bottom.) Sprinkle with 4X Confectioner’s Sugar.

[AngelBabe]

APPLE PECAN PANCAKES
2 c. all purpose flour
1 tsp. baking powder
1/2 tsp. salt
2 tbsp. sugar
2 lg. eggs
2 c. buttermilk
2 tbsp. melted butter
1 tsp. vanilla
1 1/2 c. finely chopped peeled apples
1/2 c. finely chopped pecans

In a bowl, combine the flour, baking powder, salt and sugar. In another bowl, beat the eggs. Add the buttermilk, butter and vanilla and mix thoroughly. Add the milk/egg mixture to the dry ingredients and stir just until well combined. Fold in the apples and nuts. Allow the mixture to stand for 15 minutes. Heat a griddle to 350 degrees. Oil lightly with vegetable oil. Drop approximately 1/4 cup of batter on griddle for each pancake. When the surface is set and covered with bubbles, turn and brown the other side. Serve immediately with warmed maple syrup. Makes 6 to 8 servings.

THIN PANCAKES
1/2 c. all-purpose flour
1 egg
1 egg yolk
1/2 c. milk
1/8 tsp. salt

Combine flour, egg, and egg yolk in a small bowl of electric mixer. Add milk and salt. Beat at low speed 2 minutes. Heat a small heavy skillet. Brush bottom with margarine. Pour about 2 tablespoons batter into skillet; at once tilt skillet to spread batter evenly over bottom of skillet. When edges are dry, turn pancake and cook other side. Repeat until all batter is used. Spread with jelly or apple butter and roll up.

BANANA WALNUT PANCAKES
1 egg
1 c. buttermilk
2 tbsp. cooking oil
1 c. flour
1 tbsp. sugar
1 tsp. baking powder
1/2 tsp. soda
1/2 tsp. salt
1/2 tsp. vanilla extract
1 ripe bananas, mashed in the skin
1/2 c. walnuts, crushed

Beat egg, add remaining ingredients in order listed (except walnuts) and beat with rotary beater until smooth. Grease heated griddle if necessary. Pour batter 1/2 cup at a time onto griddle. Turn pancakes as soon as they are puffed and full of bubbles but before bubbles break. Bake other side until golden brown. Serve hot with butter and maple syrup.

OLD FASHION BUTTERMILK PANCAKES
1 egg, beat
1 c. buttermilk
1 tbsp. melted margarine
1 c. flour
1 tbsp. sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt

Mix in order. Heat skillet with oil and cook as other pancakes.

APPLESAUCE PANCAKES
2 c. Bisquick
1 tsp. cinnamon
2 eggs
1 tsp. lemon juice
1 c. applesauce
1/2 c. milk

Beat all ingredients until smooth. Pour onto hot griddle and cook as other pancakes.

STRAWBERRY PANCAKES
3 egg yolks
3/4 c. cottage cheese
1/4 tsp. salt
1/4 c. flour
1/4 c. milk
3 egg whites, stiffly beaten
1 pt. fresh strawberries
1/4 c. water
1 tbsp. cornstarch

Beat the egg yolk and the cottage cheese together until smooth. Mix in the salt, flour and milk. Fold in the egg whites. Cook in a buttered 7″ fry pan, using about 2 tablespoons pancake batter. Turn when bubbles begin to break. Cook other side. Set aside. Cut strawberries in half. Mix cornstarch with the water in a saucepan. Stir in strawberries and cook until mixture is clear, about 5 minutes. Pour strawberry sauce over the pancakes and serve immediately. Serves 4.

SOUR CREAM BLUEBERRY PANCAKES
3/4 c. sour cream
1/4 tsp. salt
1/4 c. flour
1/3 c. nonfat dry milk powder (or
buttermilk powder)
1/4 c. water
3 eggs, separated
Pinch of cream of tartar
Butter
1 c. blueberries, washed & picked over

Whisk the sour cream with the egg yolks and mix until smooth. Sift together the milk powder, salt and flour and add the water until just combined. Fold in the yolk, cheese mixture but do not over mix. Add cream of tartar to the egg whites and beat until soft, but not dry peaks are formed. Gently fold into the batter. Heat a griddle or fry pan and coat with butter. Drop batter by the spoonful onto the griddle and sprinkle berries on top. Cook slowly until one side is done, then flip and cook the other side.

[AngelBabe]

BAKED APPLE PANCAKES
5 to 6 red or golden Delicious apples,
peeled, cored, and thinly sliced (can also use Granny Smith apples)
1/2 stick unsalted butter or margarine
1/2 c. sugar
1 tsp. cinnamon
6 eggs
1 c. flour
Scant c. milk

Preheat oven to 375 degrees. In an 8 inch cast iron skillet, melt butter. Saute’ apples. Sprinkle with sugar and cinnamon. Cook until sugar is melted and apples have begun to soften. Mix together eggs, flour and milk, and pour over apples. Bake for 20 to 30 minutes or until puffed and done in the center. Serve warm with syrup. Makes 6 servings.

ZUCCHINI PANCAKES
2-1/2 c. grated zucchini, uncooked
1 lg. beaten egg
1/2 c. finely chopped onion
2 tbsp. flour
Salt and pepper to taste
4 tbsp. oil or non-stick vegetable
spray
1/2 tsp. baking powder

Tightly wrap lightly salted grated zucchini in cheesecloth or kitchen towel and squeeze out excess liquid (salt will reduce bitterness). Remove zucchini to large mixing bowl. Add beaten egg, onion, baking powder and pepper. Mix thoroughly and let stand for at least 15 minutes. Heat oil or spray in a non-stick frying pan to medium or medium-high heat. Right before frying, whisk in the 2 tablespoons of flour to bind mixture. Drop mixture into hot oil and form into small cakes (3 inches in diameter). Cook until lightly browned on each side; avoid burning edges. Variations: Add small amounts of cheeses, tomato bits, turkey or ham.

GERMAN PANCAKES
3/4 c. all-purpose flour

Sift with: 1/2 tsp. salt
1 tsp. baking powder
2 tbsp. powdered sugar

Beat 2 eggs. Add and beat: 1 c. milk
1/3 c. water
1/2 tsp. vanilla

Make a well in the sifted ingredients. Pour in the liquid ingredients. Combine them with a few swift strokes. Ignore the lumps; they will take care of themselves. Heat a large flat crepe pan. Grease it with a little butter (about 1/4 teaspoon). Add a small quantity of (about 1/3 cup) batter. Let the batter spread by tipping the skillet. Cook the pancake over the moderate heat. When it is brown underneath, reverse it and brown the other side. Remove from heat, sprinkle with sugar, roll up and eat either hot or cold. Makes about 6 to 8 (8 inch) cakes.

OATMEAL PANCAKES
1 c. reg. or quick cooking rolled oats
1 c. whole wheat flour
1/4 c. wheat germ
1/4 c. non-fat dry milk powder
1 tsp. baking soda
1/4 tsp. salt
1 tbsp. brown sugar
2 eggs, lightly beaten
2 c. buttermilk
4 tbsp. butter (melted and cooled)

In a bowl, combine first 7 ingredients. In another bowl, combine the remaining ingredients. All at once, add to the moist ingredients to the dry ingredients and stir until well blended. Preheat griddle or large frying pan over medium heat; grease lightly, on batter, about 1/4 cup for each cake. Onto griddle, spread batter to make 5 inch circles. Cook until tops are bubbly and appear dry; turn and cook other sides until lightly browned. Makes 15 pancakes. Serving Suggestion: Serve with warm blueberry compote.

[AngelBabe]

SHREDDED WHEAT PANCAKES
2 eggs, beaten
1 1/2 c. milk
1 1/2 c. pancake mix
3 c. crushed biscuits

Combine eggs and milk. Beat in pancake mix. Stir in shredded wheat. Let stand 10 minutes. Cook on griddle until golden brown. Serve with maple syrup.

APPLE PANCAKES
1/4 c. margarine
1 1/2 c. thinly sliced, peeled apples
1/2 c. sugar
1/2 tsp. cinnamon
1/4 tsp. nutmeg

BATTER:
1 c. Hungry Jack pancake mix
3/4 c. water
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1 tsp. vanilla

TOPPING:
1 tbsp. sugar
1/4 tsp. cinnamon

In a 9-inch microwave pan, microwave margarine until melted. Stir in apples, 1/2 cup sugar, 1/2 teaspoon cinnamon and 1/4 teaspoon nutmeg. Cover, microwave on high 3-4 minutes or until apples are tender. In a medium bowl, blend all batter ingredients, pour over cooked apples. In a small bowl, combine all topping ingredients and sprinkle over batter. Microwave on high 3-5 minutes or until toothpick inserted 1 1/2 to 2 inches from edge comes out clean. Cut into wedges to serve.

POTATO PANCAKES
6 potatoes, grated
2 tbsp. flour
2 sm. onions, grated
2 eggs

Beat together well and fry in small patties in a little grease.

PUMPKIN PANCAKES
2 eggs
1 c. milk
1/2 c. cooked pumpkin
1 3/4 c. Bisquick baking mix
2 tbsp. sugar
1/2 tsp. each cinnamon, nutmeg & ginger
1/4 c. salad oil

In small mixer bowl, beat eggs on high speed 5 minutes or until thick and lemon colored. Pour batter by tablespoons onto medium hot ungreased griddle. Bake until puffed and bubbles begin to break. Turn; bake other side until golden brown. About 15 dozen 2″ pancakes.

BANANA WALNUT PANCAKES
1 egg
1 c. buttermilk
2 tbsp. cooking oil
1 c. flour
1 tbsp. sugar
1 tsp. baking powder
1/2 tsp. soda
1/2 tsp. salt
1/2 tsp. vanilla extract
1 ripe bananas, mashed in the skin
1/2 c. walnuts, crushed

Beat egg, add remaining ingredients in order listed (except walnuts) and beat with rotary beater until smooth. Grease heated griddle if necessary. Pour batter 1/2 cup at a time onto griddle. Turn pancakes as soon as they are puffed and full of bubbles but before bubbles break. Bake other side until golden brown. Serve hot with butter and maple syrup.

SWEDISH PANCAKES
3 eggs
1-7/8 c. milk
1-1/8 c. flour
1 tbsp. sugar
3/4 tsp. salt
1 tsp. vanilla
1-1/2 tbsp. oil

Break eggs; add milk and gently mix. Add all other ingredients and mix until smooth. Batter will be thin. Spoon onto 280 degree lightly oiled griddle into about 4-inch to 5-inch diameter pancakes. Turn when a lifted corner is light brown. Brown second side only a half minute or so. Stack them up and store until serving under a piece of waxed paper. Add fresh fruit to batter for a special treat. These are very thin pancakes.

APPLE PECAN PANCAKES
2 c. all purpose flour
1 tsp. baking powder
1/2 tsp. salt
2 tbsp. sugar
2 lg. eggs
2 c. buttermilk
2 tbsp. melted butter
1 tsp. vanilla
1-1/2 c. finely chopped peeled apples
1/2 c. finely chopped pecans

In a bowl, combine the flour, baking powder, salt and sugar. In another bowl, beat the eggs. Add the buttermilk, butter and vanilla and mix thoroughly. Add the milk/egg mixture to the dry ingredients and stir just until well combined. Fold in the apples and nuts. Allow the mixture to stand for 15 minutes. Heat a griddle to 350 degrees. Oil lightly with vegetable oil. Drop approximately 1/4 cup of batter on griddle for each pancake. When the surface is set and covered with bubbles, turn and brown the other side. Serve immediately with warmed maple syrup. Makes 6 to 8 servings.

[Author]

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