Yields: 3 servings

Combine flours, cinnamon, ginger, baking powder and soda. Add a pinch of salt if desired. Stir well to combine in a medium mixing bowl. In a separate bowl, whisk together the milk, molasses, egg and oil. Add to dry ingredients, mixing just until ingredients are moist.

Spoon 1/4 cup of batter for each pancake onto lightly greased, preheated skillet or griddle. Cook unit light browned on both sides. Turn pancake when surface bubbles and underside is lightly browned.

Yields: 4 servings

Heat electric griddle to 350 degrees. Lightly grease with butter or oil.

In a mixing bowl, mix: egg, eggnog, cinnamon and vanilla extract. Cut slices of bread 1 inch thick and set aside.

Dip bread slice into eggnog mixture. Lay on the heated griddle. Brown on both sides. Serve with powdered sugar.

Yields: 6-8 servings

Heat milk and butter together. When butter is melted, set aside to cool. Dissolve yeast in lukewarm water. When milk is cooled, add the beaten egg yolks, yeast, salt, 1 cup of flour and cornmeal. Mix well. Set aside to rise.

When ready to use, beat down the mixture, add remaining flour and fold into the stiffly beaten egg whites. Bake on hot, greased griddle. Serve with butter and maple syrup.

Yields: 4- 5 servings

Brown chop meat and drain. Set aside. Sautee onion and pepper in 1 T. vegetable oil until slightly brown. Add garlic and heat until to release flavor but do not allow to get brown (this turns garlic bitter).

Add the other ingredients. Stir. Bring to a boil, then reduce heat and simmer low for 2 hours. (If it gets too thick, add water).

To serve: Ring a large plate with corn chips. Place a cup of chili in the center. Sprinkle 2 ounces of Monterey Jack cheese around the chips and place plate in the microwave to melt the cheese. Remove and sprinkle with fresh diced tomatoes, sliced black olives and a dollop of sour cream.

Yields: 4 servings

Wash and pat dry tuna steaks. Take a brush and 'paint' on the marinade, then place the steaks into a Ziploc bag. Marinade for 30 minutes.

Remove the steaks and place right on a hot grill. Cook 5 minutes on each side or until desired doneness. Remove. Allow to cool slightly before slicing.

Yield: 5-6 servings

Heat oil in Dutch Oven. Over high heat, sear/brown roast on all sides. Remove from pan. Set aside. In 1 T. oil, caramelize onions. Return meat to the pot. Add carrots, broth and wine. Cook in a slow over (300-325) degrees, covered for 3 - 4 hours. Turn meat every 30 minutes. When meat is tender, remove cover and add potatoes. Increase heat to 350 degrees. Cook for 40 minutes longer or until potatoes are nicely brown. (If you need more liquid, add more beef broth or wine.) Remove meat. Slice. Arrange meat, potatoes and carrots on a platter. Reduce liquid until slightly thick. Pour into a gravy boat and serve along with the meat.

Spray loaf pan with Pam and set aside.

Heat skillet. Add oil and caramelize onions. Remove. In a large bowl add chopped meat, beaten egg, 1/4 cup tomato sauce, breadcrumbs and onion. Mix with hands until well blended.

Mold into loaf pan. Cook at 350 degrees for 1 hour. Remove and pour off excess fat. Pour the remaining tomato sauce on top. Return to oven and cook 20-30 minutes more or until done. Let cool on counter for 10 minutes before slicing.

Yield: 4 servings

Combine the mustard and honey in small bowl. Using a pastry brush, coat the pork chops on all sides. Dredge the chops in the break crumbs. Spray rack with Pam. Place pork chops on the rack and spay lightly with Pam. Cook at 325 degrees for 1 hour or until desired doneness. Do no turn the chops while cooking.

Sautee onions in butter. Add the rest of the ingredients. Bring to a boil. Cook until thickens, about 30 minutes. This can be kept in the refrigerator up to two weeks.

Place chicken parts on the grill. Continue to brush on barbeque sauce until the chicken is done. 5 minutes before removing from grill, turn up the heat and let the sauce brown. Be careful though. Don't let it scorch.

Cook whole potatoes until done, but still firm. Cool completely. Slice and set aside.

Mix oil, vinegar, and sugar vigorously until well mixed. Pour over sliced potatoes until thoroughly moistened, but not puddling. This amount will depend on the type of potatoes used.

Add celery, onion and mayo. Salt and pepper to taste. Place in refrigerator for flavors to meld for 4 to 6 hours. Take a large spoon and mix before serving.

Cook dill and carrots in chicken broth until carrots are tender. Place in blender and puree until smooth. Return to pan. Add sour cream. Heat, but do not boil. Serve with an extra dollop of sour cream.

Preheat oven: 375 degrees.

Sift dry ingredients and toss in raisins (this keeps them from sinking to the bottom of the batter.) Add melted buttermilk until blended. (Dough will be sticky.)

On a flour board, knead just enough to be able to handle the dough without it being sticky. (About 10 times.) Shape into an 8-inch round loaf. Place on cookie sheet. Cut a cross in the top of the dough with a sharp knife. Bake 45 minutes. Remove from oven and cool

Lemon Glaze (optional)

Mix 1 1/2 cups confectioner's sugar with 2 t. lemon juice (or just enough to make a glaze.) Spread over the cooled bread and let set.

Yields: 12 breakfast size servings

Preheat oven: 350 degrees. Grease cookie sheet that has sides.

Melt butter. Measure flour, sugar and cinnamon in a sealable container. Pour in butter and mix with a fork. Refrigerate for 30 to 40 minutes. Remove. Use a fork to break into a crumbly mixture. Return to refrigerator until ready to use.

Make cake according to directions and pour into greased cookie sheet. Bake in 350 degree oven about 15-20 minutes.

5 minutes before the cake is done, remove from the oven and top with crumbs. Return to oven for the remaining 5 minutes. Cool. When completely cool, sprinkle generously with confectioner's sugar. Cut into squares.

Preheat over 350 degrees. Grease and flour a loaf pan. Set aside.

Beat eggs. Add sugar and beat until smooth. Add oil, water, pumpkin and spices. In separate bowl, add dry ingredients. If using raisins, add to flour mixture and mix them around to coat. This prevents them from sinking to the bottom of the bread.

Add the egg mixture to the flour mixture and mix until blended, but don't over mix. Pour into loaf pan. Bake 45-50 minutes or until toothpick comes out clean when tested. Let cool on a wire rack for 10 minutes before removing from pan. Allow to cool completely before cutting.

Preheat oven 350 degrees. Grease and tube pan

Mix eggs, coconut milk in bowl. Add sugar. Mix well. Add the coconut extract. Add the dry ingredients. Mix until all ingredients have been incorporated. Bake 1 hour until toothpick comes out clean. Place pan on wire rack. Cool ten minutes. Remove from pan and let cool completely.

Sift confectioner's sugar. Add confectioner's sugar to softened butter. Slowly add coconut milk and extract. Mix until spreadable consistency. Ice cake on all sides. Top with grated coconut.

Preheat oven 400 degrees.

In saucepan over medium heat, bring water and margarine to rolling boil. Remove from heat. Add flour. Stir until the mixture makes a large ball. Add eggs one at a time. Mixture will end up as a thick paste. Drop teaspoons of mixture onto ungreased cookie sheet. Bake 40- 45 minutes. Do not open oven while baking. Let cool. Carefully take a serrated knife and remove the top of each puff. With a teaspoon, scoop out the center of the puff and discard.

Combine all ingredients. Beat for 4 minutes at high speed. Refrigerate until ready to fill shells.

Over medium heat, heat water, butter and chocolate until melted. Remove from heat. Stir in confectioner's sugar and extract. The frosting will be runny. Working quickly, drizzle or ice the tops of all the puffs. If the frosting starts to harden as you work, place in a pot of hot water to soften.

Assemble:
Fill the empty shells with the pudding mixture. Replace the shell's top. Drizzle or ice with frosting. Refrigerate until ready to serve.