Apple Giggles

1 package (3 oz.) gelatin, any flavor
1 cup boiling water
1/2 cup cold water
Apples

Dissolve getatin in boiling water, stir cold water and set aside.  Core apples leaving bottom of apple intact.  Hollow out some of the apple flesh to make room for gelatin.  Pour gelatin in apple and place apples in individual bowls to keep them upright.  Chill until gelatin is firm.  Cut in wedges to serve.  Vary the flavors of gelatin and use both red and yellow apples for a variety of color combinations.

Golden Apples and Yams

2 large yams or sweet potatoes
2 golden apples, cored and sliced crosswise into rings
1/4 cup firmly packed brown sugar
1 tsp. cornstarch
1/8 tsp. ground cloves
1/2 cup orange juice
2 Tbsp. chopped pecans or walnuts

Heat over to 400.  Bake yams 50 minutes or until soft but will retain shape.  Cool yams until they can be handled.  Reduce over to 350.  Peel and slice yams crosswise.  In shallow 1-quart baking dish, alternate apple rings and yam slices, overlapping their edges slightly.  In small saucepan, combine sugar, cornstarch and cloves, stir in orange juice and blend.  Heat orange juice mixture, stirring, until thickened, pour over apples and yams.  Top casserole with nuts and bake 20 minutes or until apples and yams are tender.

Apple Oat Pancakes

1 large apple, cored, peeled, and grated
1 cup Quick Oats
1 cup skim milk
1 cup plain yogurt
3 eggs
3/4 cup whole wheat flour
3/4 cup all-purpose flour
3/4 teaspoon baking soda
3/4 teaspoon baking soda
1/4 cup vegatable oil
Pancake syrup

In a large mixing bowl, combine apple, Quick Oats, milk, and plain yogurt, stir.  Let sit for 15 minutes.  Add eggs and stir to combine.

In another bowl, sift together whole wheat flour, all-purpose flour, baking soda and baking powder.  add flour mixture to the Apple Oat mixture and stir well.  Add oil and mix. Drop by large spoonfuls onto a hot, lightly oiled griddle, cook over medium hear until well browned on both sides. Serve with pancakes syrup. Yields 10 to 12 pancakes.