In a large bowl sift together flour, sugar, baking powder, baking soda, cinnamon and salt.

Mix the eggs, oil and raisins into the oatmeal mixture and combine with the sifted dry ingredients.

Pour batter onto a preheated griddle that has been lightly oiled, cooking for approximately 2 to 3 minutes per side.

Serves 9 (2 pancakes per serving)

Pre-heat oven to 350°. Place dried figs in a pot and cover with water. Bring to a boil, turn off heat, and let sit for 10 minutes until softened. Remove figs from water and save the water. With a hand blender, purée figs with 2-4 tablespoons of simmering liquid until smooth.

Mix oil, honey, and soymilk together. Mix dry ingredients together (barley through salt). Add wet ingredients to dry and stir thoroughly.

Coat 8X8 pan with cooking spray. Press ½ of barley mixture into bottom of pan. Spread fig purée over barley mixture. Top with remaining barley mixture. Bake for 20-25 minutes. Cool before cutting into 24 pieces. Tastes better the next day.

TO PREPARE:
In a large bowl, mix flour, sugars, ginger, mace, cinnamon, cloves, baking soda, baking powder and salt. Create a well in the middle of the mixture.

In another bowl, whisk together eggs, pumpkin and butter. Stir in butterscotch chips and pecans and pour into the well of dry ingredients. Fold together just until dry ingredients are moistened. Do not over mix.

Preheat oven to 350 degrees. Spoon batter evenly into greased muffin tins. Bake for 20 to 25 minutes or until a toothpick inserted into the centers comes out clean. Place on a rack to cool.

Makes 18

In nonstick skillet, heat oil over medium heat. Cook onion, garlic, yellow pepper, chili powder and oregano, stirring occasionally, for 5 minutes or until softened. Stir in tomatoes, breaking up with spoon. Stir in beans, water, tomato paste, brown sugar and Worcestershire sauce, bring to boil. Reduce heat and simmer for 10 minutes. With spatula, shape 4 nests in mixture. Crack 1 egg into each; cook for about 8 minutes or until whites are almost set. Cover and cook for about 2 minutes or until whites are just set but yolks are still runny. Sprinkle with coriander.

1. Preheat oven to 350 degrees F.
2. Prepare a medium muffin tin by lining with muffin papper or brushing/spraying with oil.
3. Sift together whole wheat flour, all purpose flour, pumpkin pie spice, baking soda and salt into a medium bowl. Add the brown sugar, apricots and carrots. Stir to combine.
4. Add the egg, peach nectar, buttermilk, apple juice, vanilla and oil to a medium bowl. Whisk until combined. Pour the liquid into the flour mixture ingredients. Stir with a wooden spoon until just combined. Some of the flour may still remain visible. Do not over mix or the muffins will be tough.
5. Spoon batter evenly into prepared muffin tins. Put in the middle rack of oven. Bake until golden, about 25 minutes. Makes 12 medium sized muffins.

1. Adjust rack to middle of oven. Heat oven to 400 degree F. Lightly spray ten 2-1/2-inch muffin-pan cups with nonstick spray. Set aside.
2. In a medium bowl, combine the flour, cornmeal, sugar, baking powder, salt, baking soda, and orange peel. In a separate bowl, whisk together the orange juice, buttermilk, egg, and vanilla extract until smooth. Slowly pour the orange juice mixture and the melted butter into the flour mixture and stir from the bottom of the bowl with a spoon or rubber spatula. When batter is almost mixed, add the raspberries and continue to mix with a few swift strokes until the dry ingredients are moistened (don’t overmix; a few lumps are okay). Divide the batter among prepared muffin cups. Bake until lightly browned on top and a toothpick inserted in the center comes out clean, 20 to 25 minutes. Transfer muffins to a wire rack to cool. Makes 10 muffins.

1. Preheat oven to 425 degree F. Toss pears on a sheet pan with 1 tablespoon butter and 1 tablespoon sugar and season with salt to taste. Roast pears in middle of oven, stirring occasionally, until golden brown and tender, about 20 minutes. Keep pears warm in turned-off oven while cooking pancakes.
2. Meanwhile, whisk together flour, remaining 3 tablespoons sugar, baking powder, baking soda, allspice, cinnamon, and salt in a medium bowl. In another bowl whisk together milk, pumpkin, eggs, vanilla, and remaining 3 tablespoons butter. Whisk pumpkin mixture into flour mixture until just combined. Stir in chopped pecans until just combined. Brush a large nonstick skillet with some additional butter to create a thin film and heat over moderate heat until hot but not smoking. Working in batches of 4, spoon 1/4 cup of batter per pancake onto hot skillet and cook until undersides are golden brown, about 2 minutes. Flip pancake over with a spatula and continue to cook until just cooked through, about 2 minutes. Keep warm in oven while making remaining pancakes in same manner.
3. Serve pancakes topped with pears, pecan halves, and warm maple syrup. Makes 16 pancakes (4 servings).

DIRECTIONS:
1. Cut bread in half lengthwise. Spread bottom half with lemon curd. Replace top and cut down center from end to end, then crosswise into 3/4″ slices. Arrange bread in small (2 1/2-cup) gratin or shallow baking dishes or a 13″ x 9″ baking dish. Place small baking dishes on 2 jelly roll pans.

2. Lightly beat eggs. Add milk, half-and-half, sugar, vanilla, and salt, beating until blended. Pour 2/3 cup custard into each small casserole. Refrigerate at least 2 hours or overnight.

3. Heat oven to 325 degrees F. Bake small casseroles 50 to 55 minutes (large casserole 1 to 1 1/4 hours), until cooked through.

4. For blueberry sauce, combine sugar and cornstarch in small saucepan. Stir in water until smooth. Add blueberries. Cook, gently stirring over low heat, just until boiling, about 5 minutes. Boil 30 seconds and remove from heat. Serve with bread pudding.
Serves: 8

Preheat oven to 400°.

Combine first 8 ingredients in a large bowl. Stir in carrot; make a well in center of mixture. Combine milk and next 7 ingredients (milk through egg); stir well with a whisk. Add to flour mixture, stirring just until moist. Spoon batter into 18 muffin cups coated with cooking spray.

Bake at 400° for 20 minutes or until done. Remove from pans immediately, and cool on a wire rack.

Yield: 1 1/2 dozen (serving size: 1 muffin)

CALORIES 168(21% from fat); FAT 4g (sat 0.9g,mono 1.1g,poly 1.6g); PROTEIN 3.7g; CHOLESTEROL 14mg; CALCIUM 85mg; SODIUM 224mg; FIBER 0.9g; IRON 1.3mg; CARBOHYDRATE 29.2g

Preheat oven to 400°.

Combine first 5 ingredients in a large bowl; make a well in center of mixture. Combine milk and next 6 ingredients (milk through egg whites); stir well with a whisk. Add to flour mixture, stirring just until moist. Gently stir in blueberries. Spoon batter into 18 muffin cups coated with cooking spray.

Combine 1/4 cup flour and remaining ingredients; sprinkle evenly over batter. Bake at 400° for 18 minutes or until done. Remove from pans immediately; cool on a wire rack.

Yield: 1 1/2 dozen (serving size: 1 muffin)

CALORIES 171(24% from fat); FAT 0.0g (sat 0.8g,mono 1.8g,poly 1.2g); PROTEIN 4g; CHOLESTEROL 1mg; CALCIUM 69mg; SODIUM 139mg; FIBER 1.4g; IRON 1.1mg; CARBOHYDRATE 28.8g