ARKANSAS RECIPES

Pumpkin Puff Pancakes with Hot Cider Sauce

1 c. all purpose flour
1 Tbsp. sugar
2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. ground cinnamon
1 c. milk
1/2 c. canned pumpkin
2 slightly beaten egg yolks
2 Tbsp. oil
2 egg whites

Combine first 5 ingredients in large mixing bowl. In another mixing bowl, combine milk, pumpkin, egg yolks and oil. Add pumpkin mixture to flour mixture. Stir until just blended.

Beat egg whites until stiff peaks form. Gently fold into pumpkin mix. Pour about 1/4 c. batter onto hot, lightly greased griddle for each pancake. Makes 14 4-inch pancakes.

Hot Cider Sauce

3/4 c. apple cider or apple juice
1/2 c. brown sugar, packed
1/2 c. light corn syrup
2 Tbsp. butter or margarine
1/2 tsp. lemon juice
1/8 tsp. ground cinnamon
1/8 tsp. ground nutmeg

Combine all ingredients in a medium saucepan. Stir over medium heat until sugar dissolves and comes to a boil. Simmer for 20 minutes. Makes one cup.

Holiday Rhubarb Soup

1 16 oz. pkg. frozen rhubarb
1 1/4 c. water
1/3 c. B and B Liqueur
1/2 c. sugar
1 tsp. cinnamon
1/4 tsp. nutmeg
3/4 c. orange juice
2-3 drops of red food color

Mix all ingredients in 2 quart saucepan. Bring to boil. Cover and reduce heat, simmer for 20 minutes. Mash with potato masher or mix with hand mixer. Garnish with cream. Makes 6 servings.