Core the apple and process in the food processor into a slaw cut. If a food processor is not available, dice the apples by hand into small pieces. Place the apples in a skillet with the raisins and applesauce.  Heat the mixture until warm. Mix the pancake mix with water just until the lumps are removed. Ladle 1/4 cup of the pancake mixture into a hot well-oiled skillet.  Cook until golden brown on both sides. Remove to a work surface.  Spoon 2 tablespoons of the apple mixture onto the top of a pancake.  Roll the pancake around the apple mixture.  Place seam side down onto serving platter.

Makes 9 pancakes (3 servings).

Nutrition Information:  420 Calories, 7 g fat,  0 mg cholesterol, 640 mg sodium

Add all the ingredients to a blender or food processor.  Blend until smooth. 

Makes 4 8-ounce servings.

Note:  May substitute fruits of choice, such as apples, oranges, grapes, mango, pineapple and other berries.

Nutrition Information:  200 Calories; 2 g fat, 5 mg cholesterol, 45 mg sodium

In a large bowl, cream together the butter and sugar, until light and fluffy.  Add the eggs and mix well. Set aside.

Sift together the flour, cream of tartar, baking soda and nutmeg in a large bowl.  Blending thoroughly, add the pancake mix.

To the creamed butter mix, gradually add the sweet potato flour mixture.  Mix vigorously.  Add the raisins and thoroughly combine. Cover and refrigerate for at least 3 hours. 

Preheat the oven to 400   F. On a plate, combine the cinnamon, sugar and nuts for the topping.

Remove the dough from the refrigerator.  Take a heaping teaspoon of dough and roll into a ball, approximately 1 1/2-inch diameter.  Roll the dough in the topping. Set on parchment lined cookie sheet, spaced well apart to allow room to expand during cooking and flatten them slightly with the back of a spoon. 

Bake at 400   F for 12 to 15 minutes.  Cool on a wire rack. Store in an airtight container.
Makes 4 dozen cookies

In a large bowl, mix the pancake mix, sugar, milk and eggs together. Add the butter and fold in the blueberries.  Pour into muffin tins.

Bake at 350   F for 20 to 25 minutes.

Makes 1 1/2 dozen muffins.