3 1/2 c Flour

4 ts Baking powder

1/2 ts Baking soda

1 ts Salt

2 ts Vanilla extract

2/3 c Butter

1 1/3 c Sugar

4 Beaten eggs

4 To 6 bananas

Chopped nuts Sift together flour, baking powder, baking soda, & salt. Cream butter & sugar. Add eggs & vanilla. Add flour mixture alternately with bananas. Add nuts. Bake 1 hour 20 minutes at 350 degrees in a greased & floured 9×5x3″ loaf pan. (Don fill pan more than 2/3 full - bake extra batter in muffin tins; or divide batter, & make 2 smaller loaves, baking about an hour, or until browned & bread pulls away from sides of pan.)

1/2 c Oats — regular

1/4 c Bisquick

1/4 c Brown sugar

2 tb Butter — softened

3/4 ts Cinnamon

2 c Bisquick

3/4 c Milk

3/4 c Chunky applesauce

1/4 ts Vanilla

1 Egg

Heat oven to 425F. Grease jelly roll pan. Mix oats, 1/4 cup bisquick, brown sugar, butter (or margarine)

and cinnamon. Reserve. Beat remaining ingredients with whisk until well-blended. Pour into pan. Spread batter to edges. Sprinkle with oats mixture. Bake 14 to 16 minutes, or until light golden brown. Cut into 6 pieces and serve.

FOR WRAPPER BATTER: 3 large eggs

1/4 cup water

1/4 cup milk

1/2 teaspoon baking powder

1/2 cup all-purpose flour

1 1/2 teaspoons sugar

1 tablespoon unsalted butter

FOR FILLING: 1 1/2 cups farmer cheese

2 cups cottage cheese

1/4 cup sugar

1/2 teaspoon cinnamon

1 tablespoon all-purpose flour

MAKE WRAPPER BATTER: In a blender blend wrapper batter ingredients and let stand 30 minutes.

In an 8-inch skillet, preferably nonstick, melt half of the butter over moderately high heat.

Pour in enogh batter to just coat bottom of skillet, swirling and cook, undisturbed, until top is set and nottom is golden (do not turn wrapper over.) Transfer wrapper to paper towels in one layer, golden side down. Make more wrappers with remaining butter and batter.

MAKE FILLING: In a food processor blend cheeses, sugar, and cinnamon until smooth. If necessary, add flour to thicken filling.

Preheat oven to 250 degrees F and line a baking sheet with parchment paper.

Put 3 tbsps filling in center of each wrapper and fold opposite sides of wrapper over filling until sides barely touch. Fold in ends to completely enclose filling, forming packets, and arnage, seams sides down, on baking sheet.

Make more blintzes with remaining filling and wrappers. Bake blintzes, covered loosely with foil, untl heated through, 5 to 10 minutes.

2 cups oats

1 1/2 cups whole wheat flour

1 cup apple juice

1/4 cup wheat germ

1 cup dried fruit packed and chopped

3/4 teaspoon cinnamon

6 Tablespoons brown sugar

1/2 teaspoon salt

1/2 cup fat substitute (see instructions)

Preheat oven to 375. Spray 9×13 (or a little smaller) pan with Pam. Mix all ingredients, pat thinly on bottom of pan, sprinkle with extra cinnamon and bake for 30 minutes. WAIT TO COOL before removing or they will crumble. For a fat substitute we have used 1/2 cup of frozen cranberries thawed in a little water with a bit of sugar, mashed bannanas, mashed berries, you could even puree a few pears in some sauce. Be creative!

1 pk Dry yeast

1 1/2 c Warm water

1 ts Salt

2 c All-purpose flour

2 c Whole wheat flour

Toasted sesame seeds Sprinkle yeast into warm water in large bowl and stir until dissolved. Add salt. Combine all-purpose and whole wheat flours and add enough to yeast mixture to make stiff dough. Turn out on floured surface and knead until smooth and elastic, 8 to 10 minutes. Shape into ball. Place in greased bowl and turn to grease top. Cover and let rise until doubled in bulk, about 1 1/2 hours. Punch down and let rise again until doubled, about 30 minutes.

Divide dough into 8 pieces and roll each out on lightly floured surface to very thin circle about 9 inches in diameter. Place, one at a time, on baking sheet and sprinkle with sesame seeds. Bake at 400F 5 to 6 minutes, or until bread appears dry, lightly browned and blistered. Run palest side under hot broiler until lightly browned. Cool and store in dry place. (C) 1992 The Los Angeles Times