Oatmeal-Raisen Pancakes from Eat Well, Live Well

Notes: The batter is fairly thick on these, so I always add add'l apple juice. I have also never gotten 10 pancakes out of this.

1/2 cup raisins
boiling water
2 egg whites
1/2 cup skim milk
1/4 cup apple juice
2 cups quick-cooking oats, uncooked
1 Tbsp. baking powder
nonstick cooking spray

Cover the raisins with boiling water and let soften for 20 minutes; drain well.

In a mixing bowl, beat egg whites lightly with milk; stir in appie juice. Mix oats with baking powder and add to egg mixture. Fold in raisins.

Coat a skillet with nonstick cooking spray. Heat on medium high. Spoon pancake batter into the hot skillet; turn when bubbles break on the surface of the pancakes. If you prefer a thinner pancake, add more apple juice to batter.

Freeze leftovers in individual freezer bags. When ready to use, toast to thaw and heat.

Makes 10 pancakes

Pumpkin Oatmeal Cookies

Pumpkin Oatmeal Cookies (from here)

Note: I just made these, and they are SO GOOD. I started making them before I realized that I didn't have any eggs. So, I added a little extra pumpkin and they turned out great. I'll probably do the same thing next time. I think I'm going to make some cream cheese frosting to go with them. I also used chocolate chips instead of raisins and left out the nuts....which is probably why they are even better! haha

• 2 cups all-purpose flour
• 1 1/3 cups quick cooking oats
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1 cup butter or margarine
• 1 cup packed brown sugar
• 1 cup granulated sugar
• 1 cup LIBBY'S® 100% Pure Pumpkin
• 1 large egg
• 1 teaspoon vanilla extract
• 3/4 cup chopped walnuts
• 3/4 cup raisins
• decorating icings, NESTLE® TOLL HOUSE® Semi-Sweet Chocolate Morsels, candies, raisins or nuts

1. PREHEAT oven to 350 degrees F. Grease baking sheets.
2. COMBINE flour, oats, baking soda, cinnamon and salt in medium bowl. Beat butter, granulated and brown sugar in large mixer bowl until light and fluffy. Add pumpkin, egg and vanilla extract; mix well. Add flour mixture; mix well. Stir in nuts and raisins. Drop 1/4 cup dough onto prepared baking sheet; spread into 3-inch circle or oval. Repeat with remaining dough.
3. BAKE for 14 to 16 minutes or until cookies are firm and lightly browned. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Decorate as desired with icing, morsels, candies, raisins or nuts.