Recipe Link: http://groups.msn.com/FullCircleofFriends WORLD WIDE WEB CIRCLE OF FRIENDS COOKBOOK

1 Cup (250 ml) all-purpose flour	-chopped apple
2 Tbl (30 ml) brown sugar	1/2 Cup (125 ml) finely chopped
2 Tsp (10 ml) baking powder	-pecans
1/2 Tsp (2 ml) salt	Apple Spice Syrup:
1/2 Tsp (2 ml) ground cinnamon	1/4 Cup (60 ml) packed brown sugar
3/4 Cup (180 ml) plus 2 Tbs (30	2 Tbl (30 ml) cornstarch
-ml) milk	-(cornflour)
2 eggs, separated, whites stiffly	1/4 Tsp (1 ml) ground allspice
-beaten	1/4 Tsp (1 ml) ground cinnamon
1 Tsp (5 ml) vanilla extract	1/4 Tsp (1 ml) ground nutmeg
1/2 Cup (125 ml) peeled and finely	2 Cup (500 ml) apple juice or cider

Combine the flour, brown sugar, baking powder, salt, and cinnamon in a mixing bowl. Stir in the milk, egg yolks, and vanilla. Fold in the apple, pecans, and beaten egg whites. Using a 1/4 cup (60 ml) measure, drop onto a hot, lightly greased griddle or skillet. Turn when bubbles form on the surface and the edges are golden brown. Serve with apple spice syrup (recipe below). Makes 12 pancakes.
Syrup: Combine the brown sugar, cornstarch, and spices in a saucepan and mix well. Add the juice and stir over moderate heat until the syrup boils and is slightly thickened. Cool slightly before serving. Makes 2 cups (500 ml).

Recipe Link: http://groups.msn.com/FullCircleofFriends WORLD WIDE WEB CIRCLE OF FRIENDS COOKBOOK Source of Recipe

4 very ripe bananas	1 Tsp vanilla extract
2 large eggs	1 Cup all-purpose flour
2 Tbl fresh lime juice	1/2 Cup vegetable oil, additional
2 Tbl sugar	-if needed

Mash bananas in a food processor. Add eggs, lime juice, sugar, and vanilla.
Blend until smooth. Add flour, mixing well.
Add water if necessary to make batter into a very thin consistency.
Heat oil in a heavy skillet. Drop one tablespoon batter into oil.
Turn once or twice until lightly browned all over.
The pancakes should be crisp, similar to a fritter. Serve with butter and hot maple syrup.

*Slenderizing Note: Sorry --- it isn't!

Recipe Link: http://groups.msn.com/GrammaClaudiasOzarkHeaven/familyfavoriterecipes.msnw Chef Gramma Claudia Source of Recipe

1 Egg, beaten	-cereal mix
4 Tbl Liquid Shortening	1 1/4 Cup Flour
3/4 Cup Milk	1/2 Cup Sugar
3/4 Cup Malt-O-Meal or other hot	3 Tsp Baking Powder

Mix all ingredients just until moistened; DO NOT overmix. Fill muffin cups 3/4 full. Bake in preheated 400 degree oven for 20 minutes.

Variations: Add about 2 tablespoons of peanut butter, and/or chopped dried apricots, chopped prunes, or dates. I also have added 1-2 tablespoons wheat germ.

Recipe Link: http://groups.msn.com/FullCircleofFriends WORLD WIDE WEB CIRCLE OF FRIENDS COOKBOOK

12 Potato Patties (or enough to	-favorite)
-cover	4 -5 Oktoberfest, Mild Italian or
-bottom of baking sheet)	-Lean Links Sausages, sli
200 mL 3/4 cup Diced Onions	6 eggs, scrambled
5 00m l/2 cups Medium Cheddar	125 mL 1/2 cup milk or water
-Cheese, shredded (or other

Line baking sheet with parchment paper.

Arrange Potato Patties in a single layer on the baking sheet.

Top with shredded Cheese, Diced Onions and Sausages medallions.

Scramble eggs with milk or water. Pour mixture over entire sheet.

Bake at 400F for 25 minutes or until Potato Patties and eggs are cooked.

Recipe Link: http://groups.msn.com/FullCircleofFriends WORLD WIDE WEB CIRCLE OF FRIENDS COOKBOOK

Dough	2 Tbl all-purpose flour
2 Cup milk	1 -1/2 tablespoons ground cinnamon
1/4 Cup butter	1/2 Cup butter, cut into chunks
2 Tbl granulated sugar	1 -1/2 cups chopped, peeled
1 Tsp salt	-cooking apples
2 envelopes FLEISCHMANN’S Active	1 Cup chopped unsalted dry-roasted
-Dry Yeast	-peanuts*
7 to 7-1/2 cups all-purpose flour	Caramel Syrup
2 large eggs, beaten	1/2 Cup butter
Apple Cinnamon Filling	1 Cup firmly packed brown sugar
1/2 Cup firmly packed brown sugar	1/4 Cup light corn syrup
1/2 Cup granulated sugar

Combine milk, butter, granulated sugar and salt in a medium saucepan. Place over medium heat and stir until mixture is warm and butter begins to melt.

Combine yeast and 2 cups of the flour in a large mixing bowl. Add milk mixture; stir until blended. Add eggs; beat thoroughly; about 200 strokes. Stir in the remaining flour, 1 cup at a time, until you have a cohesive dough. Turn dough out onto a lightly floured surface. Knead about 5 minutes, adding more flour to keep the dough workable, until you have a soft dough that is smooth and elastic.

Rinse the mixing bowl. Grease the surface of the dough and place it in the bowl. Cover with a clean towel and let rise in a warm, draft-free place about 1 hour, or until doubled in bulk.

When the dough is nearly doubled, prepare the filling. Place brown sugar, granulated sugar, flour, cinnamon and butter in a small bowl. Using a pastry blender or two knives, cut butter into sugar mixture until the mixture resembles coarse crumbs.

Set the chopped apple and peanuts aside until you are ready to sprinkle them on the filling.

Punch down dough; knead lightly one minute. Let dough rest while you prepare the caramel syrup. Place butter, brown sugar and corn syrup in a saucepan. Cook over medium heat, stirring constantly, until sugar melts. Remove from heat and set aside until needed.

Roll out dough on a lightly floured surface to a rectangle about 24 by 18 inches. Sprinkle the filling on the dough; top with chopped apple and peanuts. Starting from the long side, roll up jelly-roll style. Pinch the edges to seal. Brush edges of dough with some milk if you have trouble getting the dough to seal.

Evenly pour caramel syrup into a lightly greased 13 x 9 x 4-inch baking pan.** Using a very sharp knife, cut the dough into 12 pieces. Place pieces, cut-side down, on syrup in pan. Cover and let rise 30 to 45 minutes, or until nearly doubled.

While rolls are rising, preheat oven to 350 degrees. Place a baking sheet on the bottom shelf of the oven to catch any drips. Bake rolls 50 minutes, or until they are lightly brown and sound hollow when tapped. While they are still warm, invert onto a serving plate.

* If desired, substitute pecans for peanuts.

** If you dont have a pan that deep, or if you want rolls of a more modest size, cut the dough into 18 pieces, use two 9-inch round cake pans and bake 40 to 45 minutes.

Recipe Link: http://groups.msn.com/GrammaClaudiasOzarkHeaven/familyfavoriterecipes.msnw?action=view_list&vie wtype=0&row=15&sortstring= Serve warm with maple syrup. A dollop of Cool Whip wouldn't hurt... You might want to consider this as a dessert if you are in the mood for something different. Recipe Introduction Gramma Claudia Source of Recipe

1 loaf of raisin bread	3 Cup milk
One 8 ounce package cream cheese	1 Tbl cinnamon
7 eggs	1/4 Tsp

Slice and cube bread in 1" cubes.
Cube cream cheese into small pieces and toss together in slightly greased 9x13" casserole dish.
Mix eggs, milk, cinnamon and nutmeg together and pour over bread mixture.
Make sure that bread is completely covered.
Refrigerate overnight or at least 5 hours.
Bake at 350 degrees for 30 minutes.

Source of Recipe Kellogg's, presented by Daphne /Argentina

1 Cups Brown Sugar	I Cup Honey Nuto's
1 Teaspoon Cinnamon	1 1/2 Cups Skim Milk
5 Tablespoon Cocoa	1/2 Cups Honey
1 1/2 Cups Flour	Margarina, For Greasing
2 Teaspoon Baking Powder	Honey Nutos For Topping

In a large bowl and with the help of a spoon, mix the ingredients in the order they are presented.
turn into 7cm muffins molds previously greased with margarine.
Cover the tops with more honey nuto's and place in a moderate oven for 40 minutes

152 Kcal per portion

Scots pancakes are cooked on a hot gridle and are entirely different to crepes (also known as pancakes in Britain).
David of UK

8 Oz plain white flour	2 Tbl oil
2 Tsp bicarbonate of soda	1 egg
Large pinch of salt	Milk to mix
1 Tbl castor sugar

Heat the gridle and grease lightly.
Sift all the flour and bicarbonate of soda into a bowl.
Add in the castor sugar, oil, egg and a little milk.
Stir into the flour and add enough milk
to make a thick creamy mixture,
approximately the consistency of very thick double cream.
Drop spoonfuls of the mixture onto the hot gridle
and cook until they bubble on top.
Turn and cook on the other side until golden brown.
While cooking the rest of the mixture store the cooked
pancakes between the folds of a small towel.
Serve the warm pancakes with butter and preserves.
In the unlikely event of there being any left-overs they
should be kept in an air tight container.

Chef Lois

8 frozen hash brown patties	7 eggs
4 Cup (16 ounces) shredded cheddar	1 Cup milk
-cheese	1/2 Tsp salt
1 Lb cubed fully cooked ham (2	1/2 Tsp ground mustard
-cups)

Place hash brown patties in a single layer in a greased 13-in. x 9-in. x 2-in. baking dish.
Sprinkle with cheese and ham. In a bowl, beat eggs, milk, salt and mustard.
Pour over ham. Cover and bake at 350 for 1 hour.
Uncover, bake 15 minutes longer or until edges are golden brown and a knife inserted near the center comes out clean.