Make and serve
in Ann Hess Pottery
Bake and serve quiche, pie & 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
1 garlic clove
1 seeded roma tomato, chopped
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.