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Gluten-Free Baked Oatmeal

From our South Park Neighbor, Tina! [She found it here: https://roamingbuffaloranch.blogspot.com/2022/10/gluten-free-baked-oatmeal.html]

Combine 1 cup of water, 2 cups of plain yogurt and 4 cups of rolled oats. Stir and let soak overnight in the refrigerator, covered. In the morning add..

  • 4 eggs
  • 3/4 cups of melted butter
  • 1 cup of maple syrup or 1 cup of brown sugar
  • 1 cup of milk
  • 3 teaspoons of baking powder
  • 2 teaspoons of vanilla
  • 1 tablespoon cinnamon
  • 1 cup of applesauce
  • 1 and 1/2 cups of blueberries or thinly sliced apples and cranberries
  • 1/2 teaspoons of salt
  • 2 Tablespoons Brown sugar

 Preheat oven to 350°F. Combine all ingredients in a large bowl. Place oatmeal mixture into a large buttered (12 inch) cast iron or 9x13 pan. Sprinkle the top with 2 tablespoons of brown sugar. Bake for 45 to 50 minutes.

This recipe makes a large batch of baked oatmeal. It will serve a good size family with ease. Just remember to soak the oats overnight. I cut the recipe in half for our needs and use a smaller pan to bake it in. 

This is really good. It's easy to put together and is a welcome breakfast on chilly mornings. Consider adding nuts on top along with the brown sugar or try other fruits. 

Alton Brown's Creamed Corn Cornbread


  • 2 cups yellow cornmeal
  • 1 teaspoon kosher salt
  • 1 tablespoon sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 cup buttermilk
  • 2 eggs
  • 1 cup creamed corn
  • 2 tablespoons canola oil
  1. Preheat oven to 425 degrees.
  2. Place a 10-inch cast iron skillet into the oven.
  3. In a bowl, combine the cornmeal, salt, sugar, baking powder, and baking soda. Whisk together to combine well.
  4. In a large bowl, combine the buttermilk, eggs, and creamed corn, whisking together to combine thoroughly. Add the dry ingredients to the buttermilk mixture and stir to combine. If the batter will not pour, add more buttermilk to the batter.
  5. Swirl the canola oil in the hot cast iron skillet. Pour the batter into the skillet. Bake until the cornbread is golden brown and springs back upon the touch, about 20 minutes.



English Muffins - Small batch


A great recipe for perfect English muffins... and it makes just 6 muffins!  

From https://audreycancook-wordpress-com.cdn.ampproject.org/v/s/audreycancook.wordpress.com/2017/03/19/english-muffins-a-small-batch/

South Beach Pancakes

  • 4 egg whites
  • 1/4 cup low fat cottage cheese (tofu can be used) or 1/4 cup fat-free cottage cheese (tofu can be used)
  • 1/2 cup old-fashioned oatmeal, uncooked
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg

When making a double batch, I use 4 whole eggs and double the remaining ingredients.

Combine all ingredients in a food processor and blend until smooth.  Great with coffee and crispy bacon.


(From the kitchen of Gramma Katein)

  • 3 cups flour
  • 1½ tsp. salt
  • 1 tsp. baking powder
  • ¼ cup shortening*
  • 1¼ to 1½ cups hot water.

Combine dry ingredients, add water and mix till even and firm. Let rest 30 minutes. Divide into 12 portions, dip each in flour and roll out into a tortilla. Cook on a 400-degree griddle until bubbled and brown. Keep done tortillas covered (moist) while cooking remainder.

Makes 1 dozen

Low Fat Option: Reduce shortening to 1 to 2 TBL and use boiling water.

Bob's Terrific Waffles

(Recipe from Trial and Error!)

  • 2 eggs, beaten until fluffy
  • 2 cups milk, water, or apple juice
  • 2 cups flour
  • 2 Tbl baking powder
  • 4 Tbl sugar

Combine ingredients and mix until smooth. Serve waffles with fresh or frozen, thawed blueberries, strawberries, chocolate chips, baked apples, whipped cream, and syrup.

Serve with whipped cream and the following toppings:

Baked apples:

  • 4-6 red delicious apples, peeled and cubed
  • 1 Tbl cornstarch
  • 3 Tbl sugar
  • 1 tsp. cinnamon
  • 4 Tbl water

Combine dry ingredients, sprinkle over apples, and water in a covered microwaveable bowl. Microwave for 2 minutes on high, stir, microwave for 1-minute increments, stirring in between, until apples are tender, and sauce has thickened.

B&B Nut Topping:

  • 1 cup brown sugar
  • ½ cup margarine
  • ½ tsp. Vanilla Extract
  • ½ cup chopped walnuts

Microwave sugar and margarine on medium setting until bubbly, mixing often. Stir in nuts. Heat on low for an additional 5 minutes, or until sugar is dissolved and mixture is smooth.

Raspberry Topper:

  • 1 Pkg. frozen raspberries.
  • 1½ tsp. cornstarch
  • ½ cup water

Microwave berries on high until steaming. Combine cornstarch and water. Stir into heated berries, mixing well. Microwave on medium until mixture thickens and bubbles, stirring often.

Whole Wheat Waffles

From the kitchen of Bob :o)

  • 2 eggs, separated
  • 1 cup whole wheat flour
  • 1 TBL Baking Powder
  • 4 envelopes Spenda ©
  • 1 cup of 1%, low-fat, or skim milk

Separate eggs, whipping whites to stiff peaks. Set aside.

In a separate bowl, blend remaining ingredients until smooth. Fold in egg whites, being careful to not collapse them.

Ladel batter into lightly oiled (Pam©) waffle iron, cooking until golden brown, or to desired crispness.

Top with syrup, nuts, fruit, and lite whipped topping. :o)

Pizza Crust/Bread Sticks/Pocket Sandwiches

  • 2 cups warm water
  • 2 pkgs active yeast (Rapid Rise)
  • 4tbl sugar
  • 4 tbl vegetable oil
  • 5 cups flour

Combine water, yeast and sugar. Set in a warm place for 10 to 15 minutes to proof the yeast (if it doesn't form a thick layer of foam on top in 15 minutes, discard and start over) Add oil and pour into flour. Mix well, kneading until smooth and elastic. Let rise for 30 to 45 minutes (nearly doubled in size). Roll out dough into 2 pizza crusts, 18 to 24 breadsticks, or 8 to 10 pocket sandwich disks. Let rise for 30 minutes. Grease baking pans with shortening and sprinkle with cornmeal. Bake in a 425° oven for 10 to 15 minutes.

Tips: Bake pizza crust before topping - that way the sauce and toppings won't make the crust flat and soggy.

Sprinkle bread sticks with garlic powder, parmesan cheese, or oregano or brush them with melted butter before baking.

Sprinkle Sandwich pockets lightly with flour to prevent sticking while raising. Seal the edges of the pockets by pressing with the tines of a fork. Use a fork or knife to Mark each person's sandwich with their initials before cooking.

Hot Chili Squares

From the kitchen of Laura Dietrick.

  • 1 4oz can of chopped green chiles-drained
  • 8oz more or less of cheddar grated
  • 1 cup Bisquick
  • 1 cup milk
  • 4 eggs
  • salt and pepper

Sprinkle cheese over the bottom of a greased glass pan. About 9 x 13. Distribute green chiles over cheese. In a bowl combine eggs, bisquick, milk and salt and pepper. Pour mixture over cheese. Bake in 375 oven for about 30 min. Let cool only slightly and slice into squares.

Now, I do lots of variations on this. I use old chesse bits and leftover cheese. Swiss, and other cheeses do well. I have also added onions and red peppers (saute first) which makes it very colorful. Add, Tabasco, real garlic or garlic salt/powder for some zing.

You can also add scallions, chicken,diced ham or whatever is laying around. Just watch your cooking time as it depends on how much stuff you put in.

Cast Iron Skillet Corn Bread

From the Food Network. [archived pdf]

Gramma's Pastry Crust

The Original Card


http://www.sophisticatedgourmet.com/2009/10/new-york-style-bagel-recipe/ [printed from original website site on 12/19/2020]

Potica Bread


  • 1/2 cup sugar
  • 1 tsp salt
  • 1/2 cup shortening
  • 1 1/2 cup scalded milk
  • 1 1/2 pkg dry active yeast
  • 5 to 7 cups flour
  • 2 eggs, beaten

Nut Filling

  • 3/4 lb walnuts
  • 1 cup honey
  • 3/4 cup milk
  • 1 tsp cinnamon


Nut filling: 

Grind walnuts and cook all filling ingredients until thickened.  Let filling cool down slightly prior to spreading on bread.  The filling should be warm enough to spread, but not hot.  Warm as required to make spreadable.


Measure sugar, salt, and shortening into a large bowl.  Add milk. Cool to lukewarm.

Crumble yeast, dissolve in some of the warm mixture.  Stir until dissolved, then proof the yeast [wait until its foamy and activated] then add to rest of the milk mixture.

Stir in half the flour, add eggs, mix until smooth.

Add enough flour to make a soft dough.  Keed on a floured board until elastic, about 7 to 10 minutes.  Form into a ball, grease and place in a greased bowl. Cover and let rise until doubled in size.

Punch down dough.  Divide into 2 or more equal parts.  Roll out to 1/4" thickness

Spread warm nut filling on dough, roll up and shape into a loaf.  Place on a greased baking sheet, brush with melted butter, and bake at 400℉ for 20 to 25 minutes, until browned.

Slice and serve with butter.