Ingredients for this Recipe:

• 1/3 cup margarine or butter, melted
• 1 1/4 cups graham cracker crumbs
• 1/4 cup sugar
• 3-8 oz. (250 g) pkgs cream cheese, softene
• 1-14 oz (300 ml) can sweetened, condensed milk (not evaporated milk)
• 2 cups semi-sweet chocolate chips, melted
• 4 eggs
• 2 tsp vanilla extract

Preheat oven to 300° F.  Combine margarine, crumbs and sugar; press firmly on bottom of 9-inch spring-form pan.  In large mixer bowl, beat cheese until fluffy.  Gradually beat in sweetened condensed milk until smooth.  Add remaining ingredients, beating well after each egg.  Pour into prepared pan.  Bake 1 hour 5 minutes or until set.  Cool.  Chill thoroughly.  Garnish as desired.  Refrigerate leftovers. <!– @page { size: 21.59cm 27.94cm; margin: 2cm } P { margin-bottom: 0.21cm } –>

Ingredients for this Recipe:

• 1 1/2 cups rolled oats
• 2 cups buttermilk*
• 1/2 cup flour (all-purpose or whole-wheat)
• 1 tsp sugar
• 1 tsp baking soda
• 1 tsp salt
• 2 eggs, beaten
• Strawberries** – optional
• Sweetened Sour Cream*** – optional

Combine oats and buttermilk*.  Beat in remaining ingredients. Heat a griddle and coat with a little oil or shortening.  Use 1/4 cup measure of batter for each pancake.  Cook pancakes on hot griddle, turning to brown both sides.  Serve warm with a dollup of sweetened sour cream***, strawberries** and syrup if desired.

Makes about 12 4-inch pancakes.

*Buttermilk substitute: Measure 2 Tbsp lemon juice or white vinegar into 2 cup measure.  Fill to 2 cup mark with milk.

** Clean and slice fresh strawberries, sweeten to taste or use frozen strawberries (thawed) or cooked, sweetened strawberries or strawberry pie filling, or any other fruit of your choice.

***Sweeten 1 cup sour cream with 2 Tbsp brown sugar.