Pizza Pancakes

2 cups biscuit/baking mix
2 teaspoons Italian seasoning
2 eggs
1 cup milk
1/2 cup shredded part-skim mozzarella cheese
1/2 cup chopped pepperoni
1/2 cup chopped plum tomatoes
1/4 cup chopped green pepper

1 can (8 ounces) pizza sauce, warmed

• In a large bowl, combine the biscuit mix and Italian seasoning. Combine eggs and milk; stir into dry ingredients just until moistened. Fold in the cheese, pepperoni, tomatoes and green pepper.
• Pour batter by 1/4 cupfuls onto a lightly greased hot griddle. Turn when bubbles form on top; cook until the seconds side is golden brown. Serve with pizza sauce.
  

Yield: 14 pancakes.

Black Bean Rice Burgers

1 can (15 ounces) black beans, rinsed and drained
1 cup cooked brown rice
1 small onion, finely chopped
1 egg, lightly beaten
2 tablespoons plus 1/4 cup salsa, divided
1/4 cup reduced-fat sour cream
4 lettuce leaves
4 slices reduced-fat cheddar cheese (1 ounce each)
4 hamburger buns, split

• In a large bowl, mash beans with a fork. Add the rice, onion, egg and 2 tablespoons salsa; mix well. Drop by 1/2 cupfuls into a large nonstick skillet coated with nonstick cooking spray. Flatten to 1/2-in. thickness. Cook over medium heat for 4-5 minutes on each side or until firm and browned.
• In a small bowl, combine sour cream and remaining salsa. Place a lettuce leaf, burger, sour cream mixture and slice of cheese on bun. Yield: 4 servings.

Blueberry Pound Cake

3 Beaten Eggs
1/2 Cup Melted Butter (or Margarine)
2 Cups Sugar
1/2 tsp Almond Extract
1/2 tsp vanilla
3 Cups Flour
1 1/2 Tbsp Baking Powder
1/2 tsp Salt
3/4 Cup Milk
2 1/2 Cups Blueberries

• Beat eggs; add melted butter, sugar and almond - vanilla flavorings; beat well.
• Sift flour with baking powder and salt and add alternately with milk to make a smooth batter.
  
• Fold in Blueberries. Pour into a well greased and flour dusted 9" (23 cm) found tube cake pan.
• Bake at 350 F (180 C) for about 60 minutes.
  

This cake tastes wonderful warm from the oven. If you want to eat it cold, try it with a little icing on top.

Sauteed Apples and Raisins


4 large tart apples, peeled and cored (I used Gala apples and it turned out fine)
1/4 cup butter or margarine
2 teaspoons cornstarch
1/2 cup water
1/2 cup packed brown sugar
1/4 cup golden raisins
1 teaspoon lemon juice

• Cut apples in half and then into 1/4-in.-thick slices.
• Melt butter in a large skillet; add apples. Cook and stir over medium heat for 6-7 minutes or until almost tender.
• Dissolve cornstarch in water; add to skillet. Add brown sugar and raisins; bring to a boil.
• Boil for 2 minutes, stirring constantly. Remove from the heat; stir in lemon juice. Serve warm. Yield: 4 cups.

Nutritional Analysis: One 1/2-cup serving (prepared with margarine) equals 182 calories, 6 g fat (0 saturated fat), 0 cholesterol, 73 mg sodium, 34 g carbohydrate, 0 fiber, trace protein

Irish Whole-Wheat Soda Bread

3 cups whole-wheat flour
1 cup all-purpose flour
1 tablespoon salt
1 level teaspoon baking soda
3/4 teaspoon double-acting baking powder
1 1/2 to 2 cups buttermilk

• Combine dry ingredients and mix thoroughly to distribute the soda and baking powder, then add enough buttermilk to make a soft dough, but firm enough to hold its shape.
• Knead on a lightly floured board for 2 to 3 minutes, until quite smooth and velvety. Form into a round loaf and place in a well-buttered 8-inch cake pan or cookie sheet. Cut across on the top of the loaf with a very sharp, floured knife.
• Bake in a preheated 375-degree oven for 35 to 40 minutes or until loaf is nicely browned and sounds hollow when rapped with the knuckles. (The cross will have spread open.) Let the loaf cool before slicing. Makes 1 round loaf.