Flapjack Mix

4 cups quick-cooking oats

2 cups all-purpose flour

2 cups whole wheat flour

1 cup brown sugar, packed

1 cup dry milk

3 T. baking powder

2 T. cinnamon

2 ½ teaspoons salt

½ teaspoon Cream of Tartar

Stir all ingredients together in a large bowl; place in an airtight container until ready to use.

To Make:

2 eggs, beaten

1/3 cup oil

2 cups flapjack mix

1 cup water

Blend together eggs, and oil; stir in flapjack mix and water alternately. Pour ¼ cup batter on lightly oiled hot griddle ~ cook until bubbles form on the top of the pancake. Turn and cook on other side until golden.

I made this and put 2 cups of mix in a zip-lock bag, then into a cute cloth bag. I tied on a pancake turner and gave it to friends at Christmas. - Launa

Pumpkin Recipes

Pumpkin Oatmeal Chocolate & Butterscotch Chip Cookies

 1-1/2 cups butter, softened
2 cups packed brown sugar
1 cup sugar
1 can (15 ounces) solid-pack pumpkin
1 egg
1 teaspoon vanilla extract
4 cups all-purpose flour
2 cups quick-cooking oats
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
1 cup semisweet chocolate chips
1 cup butterscotch chips
In a large mixing bowl, cream butter and sugars. Beat in the pumpkin, egg and vanilla. Combine the flour, oats, baking soda, cinnamon and salt in a separate bowl; gradually add to creamed mixture. Stir in chocolate and butterscotch chips. Drop by tablespoons 2 inches apart onto ungreased baking sheets. Bake at 350 degrees for 12-13 minutes or until lightly browned. Remove to wire racks to cool. Yield 5 or 6 dozen. 

Pumpkin Butterscotch Coconut Cookies

2 cups flour
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp nutmeg
1 cup chopped nuts (optional)
1 cup coconut (optional)
  package of butterscotch chips
  coconut to taste (about 1 cup)
1/2 cup shortening
1 cup sugar
1 tsp baking soda
1 cup of raw pumpkin
1 egg
"Cream shortening and sugar. Stir soda into pumpkin. Add well beaten egg and combine with creamed mixture. Add sifted dry ingredients. Then add coconut, butterscotch and possibly nuts. Bake at 375* for 10 minutes." 

Chocolate Chip Pumpkin Cookies

 4 cups all-purpose flour 
  2 cups sugar

  2 teaspoons ground cinnamon

  2 teaspoons baking soda

  1 teaspoon salt

  1 (16 ounce) can solid pack pumpkin

  1 cup vegetable oil

  2 eggs

  2 tablespoons milk

  2 teaspoons vanilla extract

  2 cups semisweet chocolate chips

  1 cup chopped walnuts

   In a mixing bowl, combine flour, sugar, cinnamon, baking soda and salt. Add pumpkin, oil, eggs, milk and vanilla; beat on medium speed until well mixed. Stir in chocolate chips and nuts. Drop by tablespoonfuls onto greased baking sheets. Bake at 375 degrees F for 13-14 minutes or until edges just begin to brown. Cool for 2 minutes; remove to a wire rack to cool completely. 

Soft Pumpkin Cookies

  1 cup white sugar

  1 tablespoon butter

  1 egg, beaten

  1 teaspoon vanilla extract

  1 cup pumpkin puree

  1/2 cup chopped walnuts

  2 cups all-purpose flour

  1 teaspoon baking powder

  1/2 teaspoon salt

1.        Preheat oven to 375 degrees F (190 degrees C).

2.        Cream together sugar and butter. Add egg, vanilla, pumpkin and walnuts.

3.        Stir in flour, baking powder and salt; mix well.

4.        Drop by the tablespoon on cookie sheet and bake for 15 minutes.