Apricot Kolacky

1 tbsp. active dry yeast
1/4 c. lukewarm water (105-110 degrees)
1/4 c. plus 2 tbsp. sugar
1/4 c. butter
1/2 tsp. salt
2 eggs
1/2 tsp. lemon extract
1 c. water
3 1/2-4 c. flour
24 dried apricots or prunes
1/2 tsp. ground cinnamon

Dissolve the yeast in the 1/4 cup of lukewarm water. Add the 1/4 cup sugar and butter. When the butter is soft, add the salt, eggs, lemon extract, 1/2 cup of water and 3 cups of the flour. Beat until thoroughly blended. Place on a floured surface and knead in extra flour to make a soft, smooth dough. Transfer to a lightly oiled bowl, cover with a damp towel, and let rise in a warm place until doubled, about 1 hour.
Meanwhile, cook the apricots in the remaining 1/2 cup of water for 15-20 minutes, or until softened. Puree in a blender. Add the cinnamon and the remaining 2 tablespoons of sugar; mix well. Cool until needed.

Punch the dough down and let it rest for 5 minutes. Roll out on a floured surface to approximately 1/2 inch thick and cut into 2 inch circles. Place a spoonful of the apricot (or prune) filling in the center. Place on an oiled baking sheet. Let rise for 15 minutes. Bake in a 400 degree oven for 10-15 minutes, or until browned. Serves 24.

Sausage Potato Skillet

1 package (8 ounces) brown and serve sausage links
2 tablespoons water
2 tablespoons vegetable oil
3 cups of frozen shredded hash brown potatoes
1/2 cup chopped sweet red or green pepper
1/4 cup chopped onion
salt and pepper to taste

Cut sausage links into bite sized pieces. In a covered skillet, cook sausage in water and oil over medium heat for 5 minutes. Remove sausage with a slotted spoon and keep warm. Carefully add potatoes, red pepper, and onion to pan. Cover and cook for 5 minutes. Uncover; cook for 5-6 minutes longer or until potatoes are tender. Return sausage to pan; heat through. 4 servings

Pumpkin Pancakes

Hot Cider Syrup
3/4 cup apple cider or juice
1/2 cup of packed brown sugar
1/2 cup corn syrup
2 T. butter
1/2 tsp lemon juice
1/8 tsp ground cinnamon
1/8 tsp. ground nutmeg

Pancakes
1 cup flour
1 T. sugar
2 tsp. baking powder
1/2 tsp salt
1/2 tsp ground cinnamon
2 eggs separated
1 cup milk
1/2 cup cooked or canned pumpkin
2 T vegetable oil

In a saucepan combine the syrup ingredients. Bring to a boil over medium heat, stirring occasionally. Reduce heat; simmer uncovered for 20 to 25 minutes or until slightly thickened. Let stand for 30 minutes before serving.

For pancakes, combine the dry ingredients in a bowl. In another bowl whisk the egg yolks, milk, pumpkin, and oil. Stir into dry ingredients just until moistened. In a mixing bowl beat the egg whites until soft peaks form; fold into batter.

Pour batter by 1/4 cupfuls onto hot greased griddle. Turn when bubbles form on top of pancake. Cook until second side is golden. Serve with syrup.
Yield 15 pancakes (1 cup of syrup)