-1 packet of BitterSweet cornbread mix
-1/4 cup oil
-Heat oven to 350 degrees.
-Grease a 9x9x2 cake pan or 12 muffin cups.
-Empty contents of BitterSweet cornbread mix into a glass mixing bowl.
-Add egg, 1/4 cup oil and 1 cup water to the mixing bowl. Mix together with electric beater until well blended.
-Pour entire batter into cake pan or 1/4 cup into muffin cups.
-Bake for 15-20 minutes.
-1 BitterSweet pancake mix
-1/2 cup oil
-1 cup water
-2 tablespoons brown sugar
-2 Teaspoons gluten free vanilla
-Empty contents of BitterSweet pancake mix into a glass mixing bowl.
-Add 2 eggs, 1/2 cup oil, 1 cup water, 2 tablespoons of brown sugar, and 2 teaspoons of gluten free vanilla. Mix together with electric blender until well blended.
-Add more water for desired thickness if wanted.
-Bake in fry pan on medium heat until cooked through.
-8 cups BitterSweet gluten free bread crumbs
-1/2 cup chopped celery
-4 slices of bacon
-1 chopped Haroldson apple
-1 chopped medium onion
-1 tablespoon of butter
-1 to 2 teaspoons of sage
-1 to 2 teaspoons of thyme
-1 to 2 teaspoons of poultry seasoning
-salt and pepper to taste
-2-3 cups of chicken broth
-Saute onion in butter until translucent. Set aside.
-In covered saucepan place chopped celery and add enough water to cover the celery. Bring to a boil and remove from heat.
-Slice bacon into little pieces and fry until crisp. Set aside bacon and reserve drippings.
-Place bread cubes in large bowl. Add the celery (and its water), bacon and bacon grease, and the rest of the ingredients.
-Add chicken broth 1 cup at a time and mix until the liquid is absorbed each time. You may add more chicken broth if necessary. The bread crumbs should be moist but not sloppy.
-Place the contents in a baking dish and bake at 350 for about 30 minutes, or until golden brown. You may also place the stuffing in the cavity of your turkey and bake them together in the oven.