Sweet Potato Biscuits

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My mother makes these great biscuits from little to no ingredients and they are some of my favorite breakfast foods even though I'm not a huge fan of sweet potatoes. 2 med/large sweet potatoes smidge of butter or Crisco 2 cups Bisquick 1/2 cup Splenda or sugar 1/2 cup Bisquick additional

Grease 2 medium/large sweet potatoes in butter/Crisco and cook for 75-80 minutes at 425 degrees. The potatoes will "leak" sticky juices, so you might want to put them on aluminum foil. You an tell they're getting done when the skin puffs up away from the potato. Wait for them to cool and peel the skin off (you can do this by hand).

Mix potatoes with 2 cups of Bisquick and 1/2 cup Splenda/sugar. They will be really sticky so use the remaining the 1/2 cup Bisquick to get them off your hands. Pull off pieces into golf ball sized bits and put on a cookie sheet. You can roll them out if you really want, but they taste just as good if they're uneven.

Bake at 425 for 12-15 minutes, checking the bottoms to make sure they're not too brown.

I highly recommend these served with slices of crisp bacon in between like tasty little sandwiches.

Apple Pancakes

in ,

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