Gingerbread Pancakes

By Jennie Pollock

1 1/3 cups whole-wheat pastry flour

1 teaspoon baking powder

1 teaspoon ground cinnamon

½ teaspoon ground ginger

¼ teaspoon baking soda

¼ teaspoon salt

1 tablespoon flax seed

2 tablespoons water

1 ¼ cups soy milk

½ cup molasses

1 tablespoon vegetable oil

Mix the wet and dry ingredients separately, then combine. Cook on an oiled skillet. Flip when edges brown and bubbles decrease. Makes 4 to 6 cakes depending on how large you want to go. Recipe can be doubled. Serve with whatever toppings you please.

Triple-Layer Pumpkin Spice Pie

By Jennie Pollock

2 cups cold milk

2 packages Jell-O Pumpkin Spice Flavor Instant Pudding & Pie Filling

¼ teaspoon ground cinnamon

1 8-ounce tub Cool Whip, thawed

1 6-ounce Honey Maid graham pie crust

½ cup Planters pecan halves

1 tablespoon honey

Beat milk, dry pudding mixes and cinnamon with wire whisk until blended. Spread 1 ½ cups onto bottom of crust. Add 1 ½ cups of the whipped topping to remaining pudding mixture; stir gently. Spoon over layer in crust; top with remaining whipped topping. Refrigerate 1 hour. Meanwhile, cook pecans and honey in skillet on medium-low heat 2 to 4 minutes or until pecans are caramelized, stirring frequently. Spread onto sheet of waxed paper, separating larger clusters. Cool. Sprinkle over pie just before serving. Store leftovers in refrigerator.