In a bowl beat together half of an 8ounce

In a bowl beat together half of an 8ounce container soft-style cream cheese with strawberry or pineapple and 1/2 teaspoon vanilla. Stir in 1/4 cup chopped walnuts. Spoon 1 rounded tablespoon cream cheese mixture into each bread pocket. To serve, sprinkle cOokcd Stuffed French Toast with powdered sugar.

Pancakes

Turn your kitchen into a pancake house with these five delicious flavors.

1 cup all-purpose Hour

1 tablespoon sugar

2 teaspoons baking powder

1/4 teaspoon salt

1 beaten egg '

1 cup milk

2 tablespoons cooking oil

In a mixing bowl stir together flour, sugar, baking powder, and salt. In another mixing bowl combine egg, milk, and cooking oil. Add to flour mixture all at once. Stir mixture just till blended but still slightly lumpy.

Pour about 1/4 cup batter onto a hot, lightly greased griddle or heavy skillet for each standard-size pancake or about 1 tablespoon batter for each dollar-size pancake. c

Cook till pancakes are golden brown, turning to cook second sides when pancakes have bubbly surfaces and slightly dry edges. Makes 8 to 10 standard-size or 36 dollar-size pancakes.

Waffles

1 3/4 cups all-purpose flour

1 tablespoon baking powder

1/4 teaspoon salt

2 egg yolks

1 3/4 cups milk

1/2 cup cooking oil

2 egg whites

In a mixing bowl combine flour, baking powder, and salt. In another bowl beat egg yolks slightly. Beat in milk and oil. Add egg yolk mixture to flour mixture all at once. Stir just till combined but still lumpy.

In a small bowl beat egg whites till stiff peaks form (.tips stand straight). Gently fold beaten egg whites into flour and egg yolk mixture, leaving a few fluffs of egg white. Do not overmix.

Pour 1 to 1 1/4 cups batter onto grids of a preheated, lightly greased waffle baker. Close lid quickly; do not open during baking. Bake according to manufacturer's directions. When done, use a fork to lift waffle off grid. Repeat with remaining batter. Makes 3 to 4 waffles.