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♦ WEDNESDAY, OCTOBER 25, 2006 4C PANCAKES From page tC a nonstick skillet over medi um-high heat. Add apples and saute until just brown, about two to three minutes. Add maple and corn syrup to apples and stir gently. Let cook another two to three minutes or until mixture thickens. Serve with Apple Pancakes. Source: U.S. Apple Association Sweet Potato Pancakes with Apple Walnut Topping The perfect addition for any brunch. The indulgent Apple Walnut Topping with the Sweet Potato Pancakes makes this a hard combina tion to beat. Don’t let shred ding the potatoes scare you away from this delicious dish as potatoes are easily shredded with the shredding blade of the food processor. The recipe is from the Louisiana Sweet Potato Commission and was cre ated by Holly Clegg. 6 cups fresh sweet pota toes (yams), peeled and shredded 1/4 cup all-purpose flour 1/2 tsp. baking powder 1/3 tsp. cinnamon 1 tbsp. honey 1 large egg 2 large egg whites Apple Walnut Topping (recipe follows) In a bowl, combine the shredded sweet potatoes, flour, baking powder, cin namon, honey, egg and egg whites with a fork until well blended. Heat a non stick skillet coated with nonstick cooking spray, and drop about two tablespoons (about three inches each) into hot pan. Flatten slightly with a spatula and cook pancakes over medium heat until golden on both sides. Set cooked pancakes on plate and continue cook ing until all pancakes are cooked. Serve with Apple Walnut Topping. Makes about 18 potato CONUS MAJESTICFRAMES J Do you really want another tie IP I \ or pair of slippers for the holidays? |jjF Jm Come Register For The Gift You Really Want! % Custom framing • collegiate • Military UNIQUE GIFTS STORE HOURS: Mon- Fri 10-6 • Sat 10-4 2507 Moody Road Warner Robins, Georgia SILgIRPRMES Gift certificates Stulm ' J SSSSSErSt Wheel & Tire package tl y . 3M Window Tinting mkmmqj BODY KITS, DISEAL, PERFORMANCE All Auto Accessories CAR AUDIO & VIDEO 478-971-4888, pancakes. Apple Walnut Topping 1/2 cup light brown sugar 1/3 cup chopped wal nuts 2 baking apples, peeled, cored and thinly sliced 1 tbsp. orange juice 1/3 tsp. ground cinna mon In a skillet, add all the ingredients and cook over medium high heat, stirring, until the apples are tender and the brown sugar has melted to form a syrup. Banana Bread Pancakes Aunt Jemima 2 medium firm-ripe bananas, peeled, sliced 1 tablespoon granulat ed sugar 2 cups Aunt Jemima Buttermilk Complete Pancake & Waffle Mix 1 cup water 1 cup mashed very ripe bananas (about 2 medi um bananas) 1 teaspoon ground cin namon 1 cup Aunt Jemima Syrup, warmed 1/2 cup coarsely chopped pecans, toasted if desired Combine sliced bananas and sugar in small bowl; set aside. For pancakes, combine pancake mix, water, mashed bananas and cinnamon in medium bowl; stir with wire whisk until large lumps dis appear. For each pancake, pour scant 1/4 cup batter onto hot lightly greased griddle; top with three to four banana slices. Turn when pancakes bub ble and bottoms are golden brown. Serve topped with warm syrup and pecans. To toast pecans place in single layer on microwave safe plate. Microwave on HIGH (100% power) 1 to 1- 1/2 minutes, until fragrant, stirring once. Oatmeal'Brown Sugar Pancakes A spoonful of brown sugar 929-8851 and a handful of oats make these pancakes extraordi nary Oatmeal-Brown Sugar Pancakes 2 cups Original Bisquick mix 1/2 cup old-fashioned or quick-cooking oats 2 tablespoons packed brown sugar 1 1/4 cups milk 2 eggs Heat griddle or skillet over medium heat or to 375 n F. Grease griddle with vegeta ble oil if necessary (or spray with cooking spray before heating). In medium bowl, stir all pancake ingredients with spoon until blended. For each pancake, pour 1/4 cup batter onto hot griddle. Cook until edges are dry. Turn; cook other sides until golden. Serve with warm syrup. Peanut Butter and Chocolate Chip Pancakes Great for kids and choco late-loving grownups, too. 1 1/2 cups Aunt Jemima Original Syrup 1/2 cup peanut butter 2 cups Aunt Jemima Original Complete Pancake Mix 1 cup water 1/2 cup miniature choc olate chips Heat pancake syrup in microwave for 2 minutes, add 1/2 cup peanut butter and stir thoroughly Syrup may be very hot depending on wattage of microwave oven. For safety and best results, microwave syrup in a four cup Pyrex glass measuring cup with a handle and use "a small whisk to stir in peanut but ter Combine pancake mix , water and 1/2 cup of the peanut butter syrup made above Stir until large lumps dis appear Stir in miniature choco late chips Cook on hot griddle accord ing to package directions until golden brown Serve topped with remain ing warm peanut butter syrup Auto, home, business, ; mention this Add save 1 o% ! ’off Retail price onir * FOOD Nutty Wholegrain Pancakes These nutritious, high fiber pancakes are served at Applewood Inn in Lexington, Va. The recipe will feed a crowd. 3/4 cup brown rice flour 1/2 cup oat flour 1/2 cup oatmeal 1/3 cup ground nuts 1 tablespoon baking powder 1/4 tablespoon, baking soda 2 eggs 2 tablespoon brown sugar 2 tablespoons canola oil 1 tsp vanilla * Cinnamon to taste 2 cups skim buttermilk Mix dry ingredients. Mix remaining ingredients and then combine quickly with the dry ingredients. Cook on medium hot grid dle until lightly browned on both sides. Heart Healthy Pancakes This one takes a little extra effort, but the pancakes are light and fluffy 1 1/2 cups flour 1/3 cup sugar 2 teaspoons baking powder 1/8 teaspoon salt 1 1/2 cups skim milk 2 tablespoons corn oil 2 egg whites Combine dry ingredients in large bowl. Add milk, corn oil, and mix until just moist ened. • Beat egg whites in small bowl until stiff peaks form. Fold into batter. An option is to place greased teflon heart shaped molds on a greased griddle (medium high). Pour batter into molds. When bubbles begin to form, remove mold and flip pan cakes. Or cook in usual way. Serve with strawberry garnishes and warm real Vermont maple syrup. Source: Deacon Timothy dado's Sandwick Sfeoppe 1201 Sunset Ave. • Perry Plaza Hours: Mon, Tue, Thurs, Fri. 11am-7pm•Wed 11am-2:3opm i * Hot Pizza Sub open faced w/pizza sauce, provolone cheese, a - j sausage, pepperoni & ham w/pickles & chips -$5.50 (m jjgJ | •Hot Soups (Made Fresh Daily) Cup-$2.50 • w/meal-$1.50 -Kids Menu Available 39042 1 ly a v -» * ” f ia QoJoafex m ■ !■ M MEXICAN CHILL I ■! m I NOW OPEN I f§ Steaks * Seafood * Salads * Sandwiches j§ ■ landing Pointe Shopping Center W 402 Hwy 247, Suite 1200, Bonaire, GA. h hw, m . JIB j Fa«: -11 00pm Pratt Bed and Breakfast,old Saybrook, Connecticut Brown Sugar Oatmeal Pancakes 10 tablespoons Quaker Oats 1/2 cup whole wheat flour 1/2 cup all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon salt 1/3 cup packed brown sugar 1 egg 2 tablespoons vegeta ble oil 1 cup buttermilk In a small bowl, combine the oats, flours, baking soda, salt and sugar. In another small bowl, beat the egg, oil and but termilk. Stir into dry ingredients just until moistened. Pour batter by 1/3 cupful onto a greased hot griddle. Turn when bubbles form on top; cook until the second side is golden brown. Sweet Potato Pancakes with Apple Walnut Topping The perfect addition for any brunch. The indulgent Apple Walnut Topping with the Sweet Potato Pancakes makes this a hard combina tion to beat. Don’t let shredding the potatoes scare you away from this delicious dish as potatoes are easily shredded with the shredding blade of the food processor. The recipe is from the Louisiana Sweet Potato Commission and was cre ated by Holly Clegg. 6 cups fresh sweet pota toes (yams), peeled and shredded 1/4 cup all-purpose flour 1/2 tsp. baking powder 1/3 tsp. cinnamon Itbsp. honey 1 large egg 2 large egg whites Apple Walnut Topping 478-987-2428 Remember For Your Convenience ’ WE’RE OPEN EVENINGS! J •Hot & Cold Sandwiches"*- (Many to Choose) Judy's Choice This Week: plus Salads • Desserts • Drinks HOUSTON DAILY JOURNAL (recipe follows) In a bowl, combine the shredded sweet potatoes, flour, baking powder, cin namon, honey, egg and egg whites with a fork until well blended. Heat a nonstick skillet coated with nonstick cook ing spray, and drop about two tablespoons ( about three inches each) into hot pan. Flatten slightly with a spat ula and cook pancakes over medium heat until golden on both sides. Set cooked pancakes on plate and continue cook ing until all pancakes are cooked. Serve with Apple Walnut Topping. Makes about 18 potato pancakes. Apple Walnut Topping 1/2 cup light brown sugar 1/3 cup chopped wal nuts 2 baking apples, peeled, cored and thinly sliced 1 tbsp. orange juice 1/3 tsp. ground cinna mon In a skillet, add all the ingredients and cook over medium high heat, stirring, until the apples are tender and the brown sugar has melted to form a syrup. NEED PROFESSIONAL HELP? Tlig Classifieds* Or Advertise Your Business or Trade - l Nontfi - OEY $100! Call 478-987-1823 | PICK UP O TWcf R 0N THE WAY home 00039721