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Page history last edited by dawntush 8 years, 10 months ago

Fruity Oatmeal Muffins

1 1/4 cup rolled oats

3/4 cup oat flour (run rolled oats through the blender until finely ground)

2 table potato starch

1 table baking powder

1/2 teas baking powder

1/2 teas ground cinnamon

1/2 teas ground nutmeg

3/4 cup prunes or raisins, chopped

1/3 cup packed lightbrown sugar

1/2 cup vegetable oil

1 egg

1 cup unsweetened applesauce

oven to 400 degrees - might use muffin cup liners  12 of them. Beat all wet ingredients and then pour dry ingredients in and stir until blended. bake for 20 minutes.


Grandma Edith's Best Buttermilk Cornbread


  • 1/2 cup butter
  • 2/3 cup white sugar - or I use honey but a little less
  • 2 eggs
  • 1 cup buttermilk
  • 1/2 teaspoon baking soda
  • 1 cup cornmeal
  • 1 cup all-purpose flour - or whole wheat flower
  • 1/2 teaspoon salt
  • Optional - cheese, jalapenos, ground flax seed can be added 



  1. Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square pan.
  2. Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.
  3. Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.


Nutritional Information 

Amount Per Serving  Calories: 284 | Total Fat: 12.2g | Cholesterol: 67mg


Roasted Hatch Chile Cornbread Casserole {Gluten-Free Recipe} - so I haven't tried this yet but it was posted on facebook and it looked yummy

Prep Time: 40 minutes

Cook Time: 25 minutes

Active Work Time: 40 minutes

Serving Size: Serves 12




12 Hatch chiles, roasted and peeled -- here's how

1 tablespoon olive oil

2 cups thinly sliced red onion

1 teaspoon minced garlic

2 cups fresh corn kernels (about 2 ears of corn)

3/4 teaspoon smoked paprika

2 cups corn meal

3/4 teaspoon baking soda

1-1/2 tablespoons granulated sugar

1-1/4 teaspoons sea salt

1-3/4 cups buttermilk

2 eggs

2 tablespoons unsalted butter, melted

2 cups grated cheddar cheese

  1. Roast and peel the peppers -- here's how to roast Hatch chiles.
  2. Cut the stem end off of each one and carefully, use a small paring knife or your fingers, to make a slit in each of the peppers to open them and remove the seeds.
  3. Preheat the oven to 375 degrees F.
  4. Coat a large sauté pan with the olive oil and place it over medium heat. Add the onion and garlic, and cook until the onions are soft and beginning to brown, about 4 minutes.
  5. Add the corn and paprika to the pan and cook for another 2 minutes or so, just to blend the flavors. Set aside.
  6. In a large mixing bowl, combine the cornmeal, baking soda, sugar and salt. Make a small well in the middle and add the buttermilk and eggs. Mix until the batter is smooth.
  7. Fold in the melted butter and the onion-corn mixture.
To assemble:
  • Place 6 of the peppers, smooth side down, in a nonstick, 9 X 13 X 3-inch baking pan. (If your pan is not nonstick, drizzle the bottom lightly with olive oil.) Set the remaining 6 peppers aside.


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