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cake ingredients in blender; pour over apples. Bake for 30 to 40 minutes. Sprinkle with powdered sugar. Makes 8 servings. Fairlea Farm Bed and Breakfast Susan Longyear Hearty Commeal Pancakes 2 cups self-rising flour 112 cup regular commeal 2 teaspoons baking soda 2 eggs, beaten 3 cups buttermilk 1/4 cup vegetable oil Combine flour, commeal, and soda in a large bowl; make a well in center of mixture. Combine eggs, buttermilk and oil; add to dry ingredients, stirring until smooth. For each pancake, pour 1/4 cup batter onto a hot, lightly greased griddle. Turn pancakes when tops are covered with bubbles and edges look cooked. Yield: 24 (4-inch) pancakes. Vegetable Pancakes 3 tablespoons all-purpose flour 1/2 teaspoon salt 1/2 teaspoon poultry seasoning Dash or red pepper 2 eggs, slightly beaten 1/8 teaspoon Worcestershire sauce 1/4 cup diced onion 1/4 cup diced sweet red pepper 1/2 cup shredded carrot 1 cup shredded potato 1 /2 cup commercial sour cream 1 tablespoon Dijon mustard Combine first 6 ingredients in a medium bowl; stir well. Stir in onion, diced red pepper, carrot, squash and potato. For each pancake, spoon about 1/4 cup vegetable mixture onto a hot, lightly greased griddle or skillet; turn when edges are browned. Combine sour cream and mustard in small bowl; stir well. Serve pancakes immediately with sour cream sauce. Yield: 10 (4-inch) pancakes. Oatmeal-Brown Sugar Pancakes 1 egg 1 cup milk 2 tablespoons vegetable oil ' 1 cup all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/4 cup firmly packed brown
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