-8-
RECIPES

APPLE NUT PANCAKES

2 tablespoons butter or margarine Dash nutmeg
1⁄2cup plus 2 tablespoons all-purpose flour 2⁄3cup milk
11⁄2teaspoons sugar 1 egg
2 teaspoons baking powder 1⁄2cup peeled and finely chopped apple
1⁄4teaspoon salt 2 tablespoons chopped pecans or walnuts
1⁄4teaspoon cinnamon Vegetable oil
Melt butter. Set aside to cool slightly. Combine flour, sugar, baking powder,
salt and spices in a small bowl. Combine melted butter and milk in mixing
bowl. Add egg and beat lightly to combine. Blend in flour mixture, stirring
just until combined. Fold in apple and nuts. Preheat skillet to 350°F. Brush
lightly with oil. Pour about
1
⁄
4
cup batter for each pancake. Cook until bubbles
come to the surface and the bottom is golden brown, about 2 minutes. Serve
3 warm with maple syrup for breakfast or brunch or top with ice cream, addi-
tional nuts and caramel syrup for dessert.

CLASSIC FRENCH TOAST

1 egg, slightly beaten 1 tablespoon butter or margarine
1⁄3cup milk 2 slices French bread, sliced 1-inch thick
1⁄4teaspoon vanilla extract
Dash nutmeg or cinnamon Confectioner’s sugar
1⁄2teaspoon confectioner’s sugar Maple syrup
Combine egg, milk, spice and sugar in shallow pan. Preheat skillet to 350° .
Add butter to skillet. Dip both sides of bread quickly into egg mixture then
place in skillet. Cook 2 to 3 minutes per side or until bread is golden brown.
Dust each piece lightly with confectioner’s sugar and serve with maple syrup.