This recipe is similar to one I've been using - with adding some of the great "saves" from my gardening efforts. Recently made some oatmeal bars - with some of those many jars of orange marmalade (made during my earlier years - when I was "gung-ho" and didn't know any better). Found out that my family isn't too keen on orange/lime/lemon marmalades - so as luck would have it, the oatmeal bars came to the rescue. My fussy eater son recently said, "mom, those APRICOT bars with coconut topping were really great." LOL. I didn't bother to correct him about the apricot alias orange marmalade remark either! Bejay

Here's another vote for yeast raised waffles - my recipe is a little different. * Exported from MasterCook * Raised Waffles Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup warm water (105 to 110 degrees) 1 package dry yeast 1 teaspoon sugar 2 cups all-purpose flour 2 cups milk -- warmed (105 to 110 degrees) 1/2 cup unsalted butter -- (1 stick) melted 1 teaspoon salt 1/4 teaspoon baking soda 2 eggs Use a large mixing bowl.Batter will rise to double its original volume.Put water in mixing bowl & sprinkle in the yeast.Let stand to dissolve for 5 mins. Add the milk, butter,salt,sugar & flour to the yeast mixture & beat beat until smooth. Cover the bowl with plastic wrap and let stand overnight at room temperature. Just before cooking the waffles, beat in the eggs, add the baking soda and stir until well mixed. The batter should be very thin. Pour about 1/2 c. to 3/4 c batter into a very hot, oiled waffle iron. Bake until they are golden and crisp. Source: ""The Breakfast Book" Marion Cunningham" Yield: "10 waffles" - - - - - - - - - - - - - - - - - - -

Yesterday I made a somewhat Japanese style cole slaw, just using my imagination, and then today I wrote the recipe down. Then I just found this thread which contains recipes that are extremely similar to what I made, especially Becky's. Here's my recipe: Vegetables: 1/2 Head red or purple cabbage (can substitute Napa cabbage); 2 cups when sliced 1/2 carrot, grated 1/2 red (or white) onion 1/2 bell pepper (red, green, or yellow) Dressing: 1 Tbsp grated fresh ginger 2 Tbsp Ponzu sauce* (or soy sauce or seasoned soy sauce) 1-1/2 Tbsp Black rice vinegar (or white vinegar, preferably rice) 3 Tbsp toasted sesame oil 1/4 tsp Sriracha sauce ( or other hot sauce), to taste 3 Tbsp mayonnaise Slice the cabbage into julienne strips, about 1/16”-1/8” thick Thinly slice the onion from root to top in 1/8” strips Cut the bell pepper into julienne strips, no more than 3/4” long x 1/8” thick All of this can be done on a mandolin or in a food processor with the slicer attachment, especially if making a larger batch. Toss all of the vegetables together and place in a bowl with tight fitting lid. Whisk together all of the ingredients for the dressing (except mayonnaise) in a small bowl and then whisk in mayonnaise. Use a stick blender for larger batches. Pour dressing over vegetables and toss until combined. Cover with lid and refrigerate for at least an hour (or overnight) before serving. Can serve sprinkled with toasted sesame seeds or Furikake. *Note: If not using Ponzu sauce, you can add Yuzu or lime juice for the citrus flavor. If you do not have sesame oil, you can use 1 tablespoon tahini plus 2 tablespoons salad oil. ------------------------------------- I think next time I might use miso in place of Ponzu sauce, but then I would have to add Yuzu or lime juice. I have lots of Yuzu fruit in my freezer that I have not gotten around to using. I used Napa cabbage because that's what I had on hand, but I prefer to make it with purple cabbage, mainly for looks.

Hey eileen! You might try a recipe that uses Grapenuts... I found this one but I'm not sure if it would be good with cranberries. Okay, honestly, I wouldn't like a banana/cranberry combination but that's just me. Alexa Oatmeal Cranberry Cookies #2781 by Robb Dabbs : my other recipes : e-mail me 5 reviews No photo posted yet. Post a photo of this recipe.I recently tried these from a recipe on the Post Grape-Nuts Cereal box. Delicious! Robb  Aug 20, 1999 1 1/2 cups all-purpose flour 1 teaspoon baking soda 1 1/2 cups margarine (3 sticks) 2/3 cup brown sugar, Firmly packed 2/3 cup granulated sugar 1 egg 1 teaspoon vanilla 2 cups Post Grape-Nuts cereal 2 cups quick-cooking oats 1 cup dried cranberries 96 cookies Change size or US/metric : We don't know how long this takes to make. If you do, tell us. Change to: cookies US Metric 1. Preheat oven to 375 degrees F. 2. Mix flour and baking soda in small bowl. 3. Beat margarine in large bowl with electric mixer on medium speed to soften. 4. Gradually add sugars, beating until light and fluffy. 5. Beat in egg and vanilla. 6. Gradually add flour mixture, beating well after each addition. 7. Stir in cereal, oats and cranberries. 8. Drop by rounded tablespoonfuls onto ungreased cookie sheets. 9. Bake 8 minutes or until lightly browned. Cooled 1 minute; remove from cookie sheets. Cool completely on wire racks.