Apple Pancakes

Another Laura creation (with egg substitutes as necessary). These pancakes are more crepe-like, rather than cake-like. So you can eat a very large pancake and be full, but not feel like you just ate the stuffing from your throw pillows the rest of the morning. Granny Smith apples are the best for these tasty cakes. Yields about twelve 4-inch pancakes or 4 servings

1 1/4 cups all-purpose flour 2 tbs sugar 2 tsp baking poweder 3/4 tsp salt 1 1/3 cups milk 1 egg, slightly beaten 1/4 tsp ground cinnamon 1 fist-sized Granny Smith apple, peeled and cut into bite sized pieces vegetable oil

In large bowl, mix flour, sugar, baking powder, and salt. Add milk, egg, and 3 tablespoons vegetable oil, and stir just until flour is moistened. Add cinnamon and apples.

Heat griddle or skillet over medium heat until drop of water sizzles; brush lightly with vegetable oil. Pour batter by scant 1/4 cupfuls onto griddle, making a few pancakes at a time; cook until tops are bubbley and bubbles burst; edges will look dry. With pancake turner, turn and cook until undersides are golden; place on warm platte ; keep warm.

Keep an eye on the griddle and brush on more oil as needed.

350 calories per serving

Blueberry Quick Bread

This is something that LauraSiobhan brought to the house for baking goodness. She used egg substitute to make it Laura friendly, but real eggs would do nicely as well. Laura left out the walnuts and I didn't miss them in the least. The recipe yields one Bundt pan or two 9" x 5" loaves.

5 cups all-purpose flour 1 1/2 cups sugar 2 tbs baking powder 1 tsp salt 3/4 cup butter or margarine 1 1/2 cups walnuts, chopped 4 eggs 2 cups milk 2 tsp vanilla extract 3 cups fresh or frozen blueberries (one 16 oz. bag of frozen blueberries works well - do not thaw)

Preheat overn to 350 degrees. Grease and flour 10-inch Bundt pan.

In large bowl, mix flour, sugar, baking powder, and salt. With pastry blender or 2 knives used scissors fashion, cut in butter or margarine until mixture resembles fine crumbs. Stir in chopped walnuts. In small bowl, beat eggs slightly; beat in milk and vanilla until wel mixed; stir into flour mixture just until flour is moistened. Gently stir in blueberries; spoon batter evenly into Bundt pan.

Bake 1 hour and 20 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack 10 minutes; remove from pan and finish cooling on wire rack.

280 calories per serving (24 servings in entire recipe)

Holiday Cookies

Another recipe on the same page with Grandma Grimm's Oatmeal Cookies. Again, I assume they are just as tasty. They definitely have the most thorough directions of them all. :) 1/2 cup shortening 1 cup brown sugar 1 egg 1 3/4 cup flour, sifted 1/2 tsp salt 1/2 tsp baking soda 1/4 cup thick sour milk (no idea what that means) 3/4 cup broken pecans 1 cup candied cherries, cut in halves 1 cup dates, chopped

Cream shortening and sugar well. Stir in well beaten egg. Stir in flour, salt, soda, sifted together alt with milk. Then add pecans, cherries, dates. Lastly add all flour. Drop by teaspoon on greased baking sheet. Put pecan half on top of each cookie. Makes 3 dozen cookies.

I couldn't follow what order Grandma Grimm intended for items to be combined, so I just copied her words exactly. Again, there were no baking instructions, but I can assume 375-400 and 8-10 minutes.