Lemon-Oatmeal Pancake Mix
2 cups all-purpose baking mix (I use Jiffy Mix)
1/2 cup nonfat

1/2 cup quick-cooking oats
2 TBSP sugar
2 tsp. grated lemon zest
In a large bowl, combine baking mix, milk powder, oats, sugar and
lemon peel. Store in airtight container. Give with serving
YIELD: about 3 cups mix.
Whole Recipe (12-14 pancakes):
3 cups pancake mix
1-3/4 cup water
2 slightly beaten eggsStir just until moistened. Make in usual

To make 1/2 recipe (6-8 pancakes: Use 1-1/2 cups mix, 3//4 cup water
and 1 egg.

To make 1/4 recipe (4-5 pancakes): Use 1 cup mix, 1/2 cup water and
1 egg.

1 package (12-oz.) frozen blueberries
2 cups water

1 cup light corn syrup
1 package (1-3/4 0z.) powdered fruit pectin
4 cups sugar
In Dutch oven, combine blueberries, water, corn syrup, and pectin
over medium-high heat. Stirring constantly, bring to a rolling boil.
Add sugar. Stirring constantly, bring to a rolling boil again and
boil for 1 minute. Remove from heat. Pour into sterilized jars;
cover and cool to room temperature. Store on shelf or in
refrigerator. (I store mine in the cupboard for over a year and it
is still fine). Serve with Lemon-Oatmeal Pancakes.
YIELD: about 5-1/2 cups syrup.