Shortcuts: Easy bagels and fool-proof pancakes

Every now and then I have a hankering for bagels, lox and cream cheese. I try to keep a few fresh bagels in my freezer for such occasions.

After slipping half my "everything" bagel into the toaster oven, I grabbed my tub of light cream cheese and package of Wild Alaskan Sockeye salmon, and sliced thin shreds of pur-ple onion while waiting for the "ping" of the toaster. I savored every bite of my caloric breakfast, then teased myself with the prospect of indulging in another half.

Light cream cheese? OK. Another bagel half, weighing in at nearly 150 calories … better take a pass. So, what do I do with the remaining salmon, cream cheese and onion? And, still hungry for more, how could I enjoy seconds on this savory treat without all the calories?

(This is where a light bulb icon would come in handy!)

Bingo! I smashed the remaining salmon into the softened cream cheese with a little finely-chopped red onion, then found a bag of Wheat Thins Toasted Chips ™. These low fat cracker-like chips registered 120 calories per 14-chip serving! Eating half a portion, at 60 calories, registered quite a bit less than that second half of bagel.

Topping seven crunchy chips with a little of my newly created salmon spread satisfied my hunger. Problem solved, and new column born. Now I share this simple recipe with you. (F.Y.I. Measures are subjective so make this to suit your own taste.)

LOX SPREAD

4 ounces light cream cheese,

softened

4 ounces smoked salmon

3 tablespoons minced red onion

Place cream cheese, salmon and onion in a small bowl. Smash salmon as you stir to blend all ingredients. Serve immediately on toasted bagels or crackers. Refrigerate leftovers. Makes 1 cup.

I must confess I make the worst pancakes. Go figure? They are never round and usually end up blackened instead of evenly browned. This oven-baked pancake recipe allows you the conven-ience of serving four people at once. I adapted this recipe from "Revolutionary Recipes Cookbook" by Emerson Hospital Auxiliary, Wimmer Publishing, 2002.

BAKED APPLE PANCAKE

1 tablespoons sugar

½ teaspoon cinnamon

¾ cup pancake mix

½ cup skim milk

3 eggs or equivalent egg substitute

1 (20-ounce) can apple pie filling

Cooking spray

Preheat oven to 450 F. In small dish, mix sugar and cinnamon. Combine pancake mix, milk, eggs and 1 teaspoon of the cinnamon sugar. Spray 9- or 10-inch round ovenproof casserole with cook-ing spray. Gently spread apple pie filling in bottom of casserole dish. Pour batter evenly over apples. Sprinkle remaining cinnamon sugar over batter. Cover with foil and bake 10-12 minutes until pancake is puffed and sugar is melted. Cool slightly and cut into wedges. Serves 4.

Mary Ann lives in Lake Ridge. Her third cookbook, "SHORTCUTS, TOO," is now available at Salt & Pepper Books in Occoquan.