It happens every year that people bring delicious snacks when they host and we all want the recipe, so this year we made a page dedicated to just that!

Rebecca's Baked Oatmeal

2 cups rolled oats
1/2 cup walnut pieces, toasted and chopped
1/3 cup natural cane sugar or maple syrup, plus more for serving (you can omit the sugar entirely)
1 teaspoon aluminum-free baking powder
1 1/2 teaspoons ground cinnamon
Scant 1/2 teaspoon fine-grain sea salt
2 cups milk
1 large egg
3 tablespoons unsalted butter, melted and cooled slightly
2 teaspoons pure vanilla extract
2 ripe bananas, cut into 1/2-inch pieces
1 1/2 cups huckleberries, blueberries, or mixed berries

  • Preheat the oven to 375°F with a rack in the top third of the oven. Generously butter the inside of an 8-inch square baking dish.
  • In a bowl, mix together the oats, half the walnuts, the sugar, if using, the baking powder, cinnamon, and salt.
  • In another bowl, whisk together the maple syrup, if using, the milk, egg, half of the butter, and the vanilla.
  • Arrange the bananas in a single layer in the bottom of the prepared baking dish. Sprinkle two-thirds of the berries over the top. Cover the fruit with the oat mixture. Slowly drizzle the milk mixture over the oats. Gently give the baking dish a couple thwacks on the countertop to make sure the milk moves through the oats. Scatter the remaining berries and remaining walnuts across the top.
  • Bake for 35 to 45 minutes, until the top is nicely golden and the oat mixture has set. Remove from the oven and let cool for a few minutes. Drizzle the remaining melted butter on the top and serve. Sprinkle with a bit more sugar or drizzle with maple syrup if you want it a bit sweeter.

* I skip the sweetener altogether and drizzle the finished product with either maple syrup or honey if more sweet is required -- the fruit usually does the trick on its own.
* I skip the butter, too, and find that it makes no difference (to me, anyway), and I use almond milk instead of cow’s milk.  The egg is hard to skip, though, so this isn’t exactly vegan.
* This recipe handles all kinds of fruit really well, though the banana makes a nice base.  I’ve add fresh apricots to the banana and swapped in raspberries, which makes a nice combination.  I’ve also added flax seeds to the oat mixture for an added boost of feel-good-about-your-eating-self.  Nuts of all kinds work well.

Wendy's Bubble Bread

Prepare the night before:
Spray an Angel Food pan (the kind of pan where the center does not come out) with cooking spray
Place 24-30 Frozen dinner rolls in the pan

1 cup packed brown sugar
1 pkg Cook & Serve Butterscotch pudding mix…be sure not to use instant pudding
     Sprinkle over rolls

1/4 cup white sugar
1/2 teaspoon cinnamon
     Sprinkle over rolls

Optional: sprinkle with chopped walnuts to taste

Melt 1 stick butter and drizzle over all rolls

Let sit overnight (uncovered) to rise.

Bake 350' 40-45 minutes (cover lightly with foil for all but last 5-10 minutes) Remove from oven.
Cool for about 5 minutes then turn over onto a large plate. You may have to scrape out the melted butterscotch goodness from the pan.
Pull off pieces and enjoy!

Lucinda’s Blueberry Buckle

2 cups gluten-free flour
2 ½ tsp baking powder
½ cup butter
¾ cup sugar
2 eggs
½ cup buttermilk
2 TBS carbonated water
2 cups fresh or frozen blueberries
½ cup gluten-free flour
½ cup sugar
½ tsp ground cinnamon
¼ cup butter

1. Preheat oven to 350.  Grease bottom and sides of 8x8 or 9x9 baking pan.
2. In a medium bowl combine the 2 cups flour and baking powder. Set aside.
3. In a medium bowl beat the ½ cup butter with an electric mixer on medium speed for 30 seconds. Add the ¾ cup sugar. Beat on medium to high speed until light and fluffy. Add eggs; beat well.
4. In another bowl mix buttermilk with carbonated water.
5. Alternately (and gently) add flour mixture and buttermilk mixture to beaten egg mixture, beating just until combined.
6. Spoon batter into prepared pan. Sprinkle with blueberries. (I actually add flour to my cleaned fresh blueberries and gently mix them in.)
7. For topping, in a small bowl combine the ½ cup flour, the ½ cup sugar, and the cinnamon.  Using a pastry blender, cut in the crumbs; sprinkle over blueberries.  
8. Bake for 50 - 60 minutes or until topping is golden brown.  Serve warm if possible.
Serves 12.

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