• 1 1/2 cups flour
• 1 teaspoon Baking Powder
• 1 1/2 teaspoon Pumpkin Pie Spice
• 1/4 teaspoon Baking Soda
• 1/4 teaspoon salt
• 1 egg
• 1/4 cup canned pumpkin
• 1 1/2 cups milk
• 3 tablespoons cooking oil

In medium bowl stir together the flour, baking powder, baking soda, salt and pumpkin spice. And in another bowl, beat the egg, canned pumpkin, milk and oil. Add flour mixture to the milk mixture and stir just till blended, but still lumpy. Pour about 1/4 cup of batter for each pancake onto a hot griddle or heavy skillet. Cook over medium heat till browned, turning to cook second side of pancakes. Makes about 10 pancakes.

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• 6 Eggs
• 1-1/2 Cup Milk
• 1 Cup All Purpose Flour (Not self-rising)
• 4 Tablespoons Sugar
• 1 Teaspoon Vanilla
• 1/2 Teaspoon Salt
• 1 Teaspoon Cinnamon
• 2/3 Stick Butter or Margarine
• 12 Canned Peach Halves (approx.) sliced thin
• 4 Tablespoons Brown Sugar
  

• *For Apple Pancake just substitute 4 peeled, sliced apples & serve with maple syrup
  (Makes 1 - 9x13 baking dish or 2 - 9" round pie plates)
• Preheat oven 425. Slice butter into baking dish, add peach slices & place in oven till butter is melted and bubbly. Meanwhile, mix eggs, milk, flour, sugar, vanilla, salt & cinnamon till blended. Pour batter over peaches. Sprinkle with brown sugar. Bake approximately 25 minutes till brown & puffy. Serve immediately with Cherry Almond Sauce ladled over top.

• 1 Can Cherry Pie Filling
  
• 1/2 Stick Butter or Margarine
  
• 1/3 Cup Brown Sugar
  
• 1/4 Cup Light Corn Syrup
  
• 1/2 Teaspoon Almond Extract
  

Cook all ingredients except Almond Extract, in saucepan till blended & bubbly. Remove from heat, add Almond Extract. Mix well and pour over Peach Puff Pancake. (Optional - Garnish with slivered almonds)

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• 1 stick of melted butter
• 3 eggs
• 1 box yellow cake mix
• 1 8oz. Package of soft cream cheese
• 1 lb. Box powdered sugar

• Mix together butter, 1 slightly beaten egg, box of cake mix.
• This mixture will be real stiff. Press in bottom of greased pan (cookie sheet size).
• Then in another bowl mix cream cheese, powdered sugar and 2 eggs. Pour over top of other mixture. Bake 30 minutes at 350 °

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• 1/4 lb. butter
• 1 cup milk
• 1/4 cup orange juice
• 1 cup flour
• 1/4 cup sugar
  
• 1/4 teaspoon salt
• powdered sugar

• Preheat oven to 425 ° In blender (or large bowl) mix eggs, milk, orange juice, sugar, flour and salt until blended.
• Melt butter in baking dish until it sizzles. (DO NOT BROWN). Pour batter into sizzling butter. Bake in middle of oven until puffed and lightly browned (15-20 minutes). While pancake is baking prepare strawberry sauce.
• When pancake is done, sprinkle with powdered sugar, serve immediately with strawberry sauce.
• Strawberry Sauce
  • 2 10oz. packages of frozen strawberries in syrup
    
  • 2 tablespoons orange juice.
    
• Cook together on low heat 5-10 minutes. Serve hot.
• **NOTE** Fresh strawberries or any fruit of your choice can be used. Adjust sugar and liquid accordingly.

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• 1 1/2 teaspoons butter
• 3 large eggs
• 6 tablespoons sugar
• 1/3 cup cream (Half & Half or heavy cream)
• 1 teaspoon vanilla extract
• 3 tablespoons flour
• 2 ripe peaches sliced
• 3/4 cup fresh or frozen blueberries
• powdered sugar

• Heat oven to 375 ° Use butter to grease shallow 9 inch pie pan. Place eggs and sugar in the bowl of an electric mixer and beat until frothy. Add cream, vanilla, and flour and beat until smooth. Pour into buttered pie pan enough batter to coat bottom. Bake for 5 minutes.
• Remove from oven and scatter fruit over batter. Pour remaining batter over it and bake until set 20-25 minutes.
• Remove from oven - cool 30 + minutes - dust with powdered sugar. Cut into wedges and serve.

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• 30 saltine crackers
• 6 eggs lightly beaten
• 8 bacon strips cooked and crumbled
• 2 cups milk
• 2 cups (8 oz) shredded cheddar cheese
• 1/4 cup oleo - melted

Crumble crackers into a 11"x7"x2" baking dish. Combine remaining ingredients. Pour over crackers, cover and chill 8 hours or overnight. Remove from refrigerator 30 minutes before baking. Bake uncovered at 325° for 45 minutes or until knife inserted near center comes out clean. Let stand 5 minutes before cutting. Makes 8 servings.

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• 4 eggs, beaten
• 1 cup flour
• 1/2 cup honey
• 3/4 tsp. salt
• 2 1/2 cups milk
• 4 tablespoons butter, divided

• Place four (2 cup size) individual casserole dishes, or a large 8 cup casserole dish, into a 425 ° oven. Combine eggs, flour, honey and salt. Then stir in the milk. When the dishes are hot, add 1 tablespoon butter to each individual dish, or 3 tsps butter for large dish, tip to coat the sides with melted butter. Divide batter evenly into the dishes if using individual dishes, then carefully place into the oven. Bake for 20 minutes or until fluffy and brown. Serve with peaches and sausage.