1. Melt 1 tablespoon of the butter in a wide nonstick omelet pan or frying pan over medium-high heat. Stir in apples, onion, and thyme; cook, stirring often, just until apples begin to brown (6 to 8 minutes). Remove to a plate and keep warm. Wearing gloves to protect your hands from the heat, wipe pan clean with a paper towel.
2. In a medium-size bowl, beat eggs and 2 tablespoons water to blend; sprinkle in salt and pepper to taste. In omelet pan, melt remaining 2 tablespoons butter over medium heat. Pour in eggs and cook, gently lifting cooked portions with a wide spatula to let uncooked eggs flow underneath, until omelet is softly set (3 to 4 minutes). Remove from heat.
3. Spoon two-thirds of the apple mixture down center of omelet; sprinkle with 2/3 cup of the cheese. Top evenly with apricot spread. Fold a third of omelet over filling; slide unfolded edge onto a serving plate, then slip folded portion over top. Spoon remaining apple mixture over omelet and sprinkle with remaining 1/3 cup cheese. Serve at once.Makes: 4 servings

Chocolate Banana Puffy Pancakes
Pancakes:
½ cup all purpose flour
2 tbsp sugar
2 tbsp unsweetened cocoa
2 eggs
2/3 cup milk
2 tbsp margarine or butter
Filling:
2 tbsp margarine or butter
1/3 cup firmly packed brown sugar
3 medium bananas, diagonally sliced
2 tbsp miniature semi-sweet chocolate chips
1 cup whipping cream, whipped, sweetened
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Heat oven to 425 F. Lightly spoon flour into measuring cup; level off. In small bowl, combine flour, sugar and cocoa; blend well. In medium bowl, beat eggs slightly. Gradually add flour mixture and milk, beating with rotary beater until smooth. Melt 1 tbsp margarine in each of two 9 inch pie plates in oven; spread to cover bottom. Pour batter into pie plate. Bake at 425 for 10 to 15 minutes or until golden brown. (Pancakes will form a well in the center and edges will puff up.) While pancakes are baking, melt 2 tbsp margarine in medium skillet. Add brown sugar and bring mixture to a boil over medium heat, stirring constantly. Remove from heat; add bananas. Stir gently until bananas are well coated. Spoon half of filling into each pancake; sprinkle with 1 tbsp chocolate chips. Cut each pancake into 4 wedges. Top with sweetened whipped cream. Serve immediately. 8 servings.

PLETTS
These versatile, crepe-like , pancakes are good enough to use for any meal !!!!
2 eggs
2 cups of milk
3 teaspoons of sugar
1 1/3 cups of flour
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1 teaspoon of salt Beat eggs and add milk and flour gradually, then salt and sugar. Heat pan slowly and brush with melted butter . ( A cast iron silver-dollar pancake pan is best but any frypan is fine) Batter will be VERY thin.... pour by tablespoon full ( the size of a silver dollar) into pan, cook about one minute on each side or until lightly browned. I serve these with jam or syrup, fresh fruit on the side such as sliced strawberries, hashbrown potato patty and choice of meat ! They are delicious !!!!!

Breakfast Coffee Cake
1/4 cup skim milk
1/3 cup butter OR diet margarine
1 teaspoon salt
1 1/2 teaspoons liquid sweetener
2 packages yeast
1/2 cup lukewarm water
2 eggs, beaten
3 cups flour
1/3 cup chopped walnuts
Powdered sweetener to taste
Cinnamon to taste
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Scald milk. Add butter, salt and liquid sweetener, stir until butter is melted. Cool to lukewarm. Dissolve yeast in warm water and add to milk mixture. Add eggs and sifted flour, mix well. Spoon into a greased 9-inch square cake pan. Let rise, covered in a warm place until doubled in bulk. Sprinkle walnuts, powdered sweetener and cinnamon over the top. Bake in a preheated 400* F oven for 20 minutes or until done. Yield: 9 servings.

Maple Morning Muffins
2 cup all-purpose flour
1/2 cup packed brown sugar
2 tsp baking powder
1/2 tsp salt
3/4 cup milk
1/2 cup melted butter or marg.
1/2 cup maple syrup
1/4 cup sour cream
1 egg
1/2 tsp vanilla extract
Topping:
3 Tbsp flour
2 Tbsp chopped nuts
3 Tbsp sugar
1/2 tsp ground cinnamon
2 Tbsp cold butter or margarine
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In a large bowl, combine the flour, brown sugar, baking powder and salt. In another bowl, combine the milk, butter, syrup, sour cream, egg and vanilla. Stir into the dry ingredients just until moistened. Fill greased or paper lined muffin cups 2/3 full. For topping, combine all topping ingredients, cut in butter til crumbly. Sprinkle over batter. Bake at 400 deg. for 16-20 minutes or until muffins test done. Cool for 5 minutes before removing from pans to wire racks.

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