2 ea Egg whites or 1/4 cup

–cholesterol-free egg prod.
1/2 c Buckwheat flour

1/2 c Whole wheat flour

1 c Skim milk

1 tb Sugar

2 tb Vegetable oil

3 ts Baking powder

1/2 ts Salt

1/4 c Wheat germ or wheat

-bran Beat egg whites with hand beater in medium bowl until foamy.
Beat in remaining ingredients except wheat germ just until smooth.
Spray griddle or 10-inch skillet with nonstick cooking spray.
heat griddle over medium heat or to 375?.
For each pancake, pour about 3 tablespoons batter onto hot griddle.
Cook pancakes until puffed and dry around edges.
Sprinkle each pancake with about 1 teaspoon wheat germ.
Turn and cook other sides until golden brown.

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3/4 c Flour

1 1/2 ts Baking powder

1/2 ts Cinnamon

1/4 ts Baking soda

1 Dash Salt, nutmeg, & cloves

1/3 c Instant nonfat dry milk powd

2 tb Plus 2 tsp.
margarine

1 tb Plus 1 tsp.
Fimrly packed

1 Brown sugar

1 Large egg, separated

2 Sm.
pared, grated applies

2 tb Raisins

1 tb Plus 1 tsp.
frz.
concen.

Apple juice (no sugar added) 1 Grated orange peel

1 Dash cream of tartar

Preheat oven to 375 degrees F.
Into small bowl sift together flour, baking powder, cinnamon, baking soda, salt, nutmeg and cloves; stir in milk powder and set aside.
In mixing bowl cream margarine with sugar; add egg yolk and, using electric mixer on medium speed, beat until thick and creamy.
Add apples, raisins, juice, and orange peel and stir to combine; add flour mixture and beat until well blended.
In separate bowl, using clean beaters and mixer on high speed, beat egg white with cream of tartar until stiff but not dry; fold into batter.
Spray eight 2 1/2 inch diameter nonstick muffin pan cups with nonstick cooking spray; spoon 1/8 of batter into each sprayed cup (each will be about 2/3 full) and partially fill remaining cups with water (this will prevent pan from burning and/or warping).
Bake 20 to 25 minutes (until cake tester, inserted in center, comes out clean).
Remove pan from oven and carefully drain off water (remember, it will be boiling hot); remove muffins to wire rack and let cool.
Makes 4 servings of 2 MUFFINS EACH!

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1 c AM Blue Cornmeal

1 c AM Whole Wheat Flour

1 tb Dry yeast

2 ts Non-alum baking powder

1 ts Sea salt (optional)

1 tb Butter; softened

1 c Milk

1 Egg; slightly beaten

1 ts Honey

Mix dry ingredients.
Cut or mash butter into dry ingredients thoroughly.
Stir liquids until honey dissolves.
Combine mixtures. Stir gently but completely.
Let rise 1 hour.
If dough is still sticky, lightly stir in 2 to 4 tablespoons unbleached flour.
Divide dough in 3 parts.
Lightly knead each part in unbleached flour.
Roll dough thin, 1/8 inch thick.
Cut into squares or pie shapes.
Heat oil to 375 F.
Drop into hot oil.
Cook until golden on one side; turn once; cook till golden.
Source: Arrowhead Mills “Something Sweet” tri-fold Reprinted by permission of Arrowhead Mills, Inc. Electronic format courtesy of: Karen Mintzias

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4 cups flour

2 cups sugar

2 large eggs

4 teaspoons baking powder

1/2 cup butter or margarine

4 Tablespoons milk or cream

3 pounds sliced peaches

TOPPING: 1 1/2 cups flour

1/2 cup butter or margarine

1 cup sugar

Mix together flour, sugar, eggs, baking powder, butter and milk with hands to make a smooth dough.
If dough does not stick together, add 1-3 tablespoons more milk.
Put three quarters of the dough mixture into a greased 12×18 inch edged cookie sheet or jelly roll pan.
Roll with rolling pin or press with hands to cover entire pan including edges.
Cover dough with peaches and sprinkle with a little sugar.

To make topping, combine flour, butter and sugar into a crumb mixture.
Sprinkle over dough.
Roll rest of dough into strips and cover peaches with a lattice top.
(I have put the crumbs on the peaches and also the strips over the peaches and then the crumbs.
I also added a little almond flavoring to the peaches.) Bake at 350 for 40-50 minutes.

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