Make and serve

in Ann Hess Pottery

Bake and serve quiche, pie & baked oatmeal

Baked Oatmeal


Bake in a buttered 10 inch diameter Ann Hess Pottery quiche plate

Combine ingredients and mix well in large bowl:

2 cups rolled oats (NOT instant)

1/3 cup brown sugar

½ cup walnuts or pecans, chopped

½ cup craisins or other dried fruit

1 apple cored and cut into ½ pieces.

1 teaspoon baking powder

1 teaspoon cinnamon

½ teaspoon salt

Whisk together in a second bowl:

            2 large eggs

            2 cups milk

            ¼ cup melted butter

Add to the other ingredients and mix.  (It will be a runny mixture.) 

Sprinkle with another ½ cup walnuts or pecans.

Place in room temperature oven.  Bake at 325 degree oven for 45-50 minutes.


Baked oatmeal is good hot, room temp or from frig.  Make your own version with choices of fruit and nuts.  I use Bob’s Red Mill gluten free rolled oats, but many people eating gluten free avoid oats completely. 

Make and serve Guacamole bowls

hand turned wood pestles

Guacamole Dip

1 garlic clove

2 avocadoes

1 seeded roma tomato, chopped

2-3 scallions

juice of 1/2 or more lime

1/3 fresh jalapeno pepper chopped

salt to taste

Mash garlic and

Mash avacadoes in the Guacamole bowl

Stir in remaining ingredients.

Note:  The dip will keep its fresh taste and color when frozen.