High-Octane Pancakes

1/3 c. + 1 Tbs. all-purpose flour
1/4 c. quick-cooking oats
3 Tbs. toasted wheat germ (can substitute all-purpose or self-rising flour or baking mix)
2 tsp. sugar
1 1/4 tsp. baking powder
1/8 tsp. salt
2/3 c. fat-free milk
1/4 c. yogurt (fat-free, sugar-free is good ;)
1 Tbs. oil (I substitute 1 tbs apple sauce)

In a small bowl, combine the first six ingredients. In another bowl, combine the milk, yogurt, and oil/apple sauce. Stir into dry ingredients just until moistened.

Pour batter by 1/3 cupfuls onto a hot nonstick griddle coated with nonstick cooking spray. Turn when bubbles form on top of pancake; cook until second side is golden brown.

Yields 4 pancakes.

(Since these pancakes tend to be dense and heavy, I sometimes add baking mix in place of wheat germs to make them a little lighter. Also, they are good even without syrup. There around 140 cal. a piece)

Taken from Taste of Homes: Cooking for 2

Apple Crisp

(Honestly, this is my most favorite fruit dish/dessert at the time. I could eat it at every meal if my husband would let me!)

4 medium tart cooking apples (Greening, Rome, Grany Smith..I use Gala), sliced
3/4 cup packed brown sugar
1/2 cup all-purpose flour (self-rising can be used, and I prefer that because it adds some salt)
1/2 cup quick-cooking or old-fashioned oats
1/3 cup butter or margarine, softened (I use Brummel & Brown Yogurt butter- it's 1/2 the fat)
3/4 tsp. ground cinnamon
1/4 tsp. ground nutmeg
cream or ice cream, if desired

1. Heat oven to 375 F. Grease bottom and sides of 8-inch square pan.
2. Spread apples in pan. In medium bowl, stir remaining ingredients except cream until well mixed (should resemble crumbles or peas); sprinkle over apples.
3. Bake about 30 minutes or until topping is golden brown and apples are tender when pierced with a fork. Serve warm with cream.
   

From Betty Crocker Cookbook, New Edition.