Whole Wheat Pancakes

These hearty pancakes are surprisingly good. Others have substituted applesauce for the oil. I prefer 100% oil--not as healthy, but yummier in my opinion.

1 c milk
1 c whole wheat
2 eggs
1/2 c milk
1/2 c oil
1/2 t salt
4 t baking powder

1. Blend 1 c milk and wheat on high for 4 minutes in a blender.
2. Add other ingredients.
3. Blend until mixed.
4. Prepare pancakes as usual.

Emily's Chocolate Bundt Cake

This cake is moist and delicious. No one will guess that it's not really made from scratch.

1 box devil's food cake mix
1 small package instant chocolate pudding
1 c sour cream
1 c vegetable oil
4 eggs
1/2 c warm water
2 c chocolate chips

1. Mix together the cake, pudding, sour cream, oil, eggs and water.
2. Stir in the chocolate chips.
3. Pour batter into a well greased bundt pan.
4. Bake for 50-55 minutes at 350 degrees.
5. Cool before inverting onto a plate.
6. Dust with powdered sugar.

Raspberry Mousse

I'm sure you can use any type of berry for this recipe, but this time of year is raspberry season. Every recipe is better with really fresh ingredients, so use a local fruit that is in season. You could also use this as a dip or spread on graham crackers.

2 c raspberries
1/4 c sugar
1 T unflavored gelatin (1 packet)
2 c whipped cream, Dream Whip, or whipped topping

  1. Combine raspberries & sugar in a pot & heat, stirring until sugar is dissolved & raspberries are well smashed.
  2. Pour raspberry mixture into a large bowl & let cool in the refrigerator 5 minutes.
  3. Mix about half of the whipped cream into the raspberry mixture & stir to combine well.
  4. Carefully fold in the remaining whipped cream.
  5. Chill in bowls until set (about an hour).
  6. Top each serving with reaming berries & serve.