1/4 c. margarine or butter
1/4 c. brown sugar
1/3 c. pancake or maple syrup
Mix these together in pan over low heat until butter is melted.
Pour into a 9 inch round cake pan or pie pan.
Pancake mix for about 10 pancakes.
46
servings.
Mix as directed on package.
Spoon batter over syrup mixture.
Bake at 375 degrees for about 20 minutes or until top springs back when touched. Invert onto serving plate.
A favorite breakfast for when the kids have a
"sleepover."
155099
APPLE
PANCAKES
2 tbsp. butter
3 tbsp. sugar
1/2 tsp. cinnamon
1/2 tsp. baking powder
1/2 c. milk
1 egg
1 tsp. salad oil
1 apple, pared and sliced
1/2 c. pancake mix
Melt butter, combine apple, sugar, and cinnamon, heat together until bubbly. Combine pancake mix, 1 tablespoon sugar, baking powder, egg, milk, and oil. Pour this mixture over the apple mixture.
Bake at 400 degrees for 12 minutes. Serve with powdered sugar or syrup.
155100
CRESCENT
CHOCOLATE
CHIP
CHEESE
CAKE
2 pkgs. crescent rolls
2 (8 oz.) pkgs. cream cheese
1/2 to 3/4 c. sugar
1 egg yolk
1 tsp. vanilla
1 bag milk chocolate chips (reserve
1/2 c. chips)
Line a 9 x 13 inch pan with 1 package of crescent rolls, press to seal.
Mix cream cheese, sugar, egg yolk, and vanilla until creamy.
Add the chocolate chips less the reserved chips.
Spread on the filling to 1/4 inch from the edges.
Top with second package of crescent rolls.
Pinch the edges together. Bake at 350 degrees for 25 to 30 minutes, until golden brown.
Remove, frost immediately while hot.
Melt reserved chips in microwave and drizzle on iced cheese cake. FROSTING:
1 c. powdered sugar
1 tsp. vanilla
1 tbsp. warm milk
Mix together.
Frost baked cheese cake.
Refrigerate when cool.
Makes 24 to 36
squares.
Cheryl Wood
155101
DIRT
CAKE
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