Thanksgiving Recipe: Fruited Whole Grain Skillet Stuffing

For those of you who are gluten-free, your store-bought options are limited if you want stuffing that is free from Xanthan gum (I bring this up from time to time. Xanthan gum is in almost all gluten-free baked items. It’s the by-product of bacteria feeding on sugar that can have a laxative effect among other unwanted side-effects. No thanks!)

For those of you who love your gluten, you may love my recipe as much as Wayne does. It’s made from whole grain oat and corn flour with added fruits, then baked in an iron skillet. With the recent turkey salmonella scare it’s a good idea to not stuff your turkey and make a safe and delicious stuffing that’s just as good. Here is my favorite and original recipe.

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Vintage Maine Recipe: Banana Fritters

This simple circa 1930s recipe for banana fritters was inspired by Ms. Ann Knight’s version in The Fellowship Cook Book by Members and Friends of The Second Congregational Church in Norway, Maine. These fritters are sweet with a smooth texture and best eaten piping hot from the skillet. They have no refined sugars other than the optional dusting of powdered sugar for presentation.

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This and That

Pictured are two of my books for summer reading. I’m really enjoying A Chipmunk On My Shoulder but it’s making me miss Wishy and Chippie even more. I haven’t seen Rocky or any chipmunks in the past couple of weeks, but it’s been relatively hot so they lay low. At least I hope that’s what’s going on. I’m looking forward to Margery Wilson’s book since she’s one of my favorite inspirational authors.

Earlier today after running my morning errands which included filling my gas tank at the station on the busy corner of the main drag I felt something weird on the backside of my leg when I sat down at my desk. What is THAT?! A big lump…a clump?

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