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Grandmother’s Raspberry Walnut Muffins Gluten-Free, Dairy-Free

Makes 12 muffins



1 cup raspberries, cleaned and halved

1 cup Gluten Free All Purpose Baking Flour

1 Cup almond meal/flour

1/2 cup sugar

4 teaspoons baking powder

1/4 teaspoon salt

1 large egg

3/4 cup coconut milk  plus 2 Tablespoons

1/4 cup melted butter

1/2 cup walnuts, chopped



1.  Heat oven to 400.   Line a 12-muffin pan with paper muffin cups.


2.  Rinse and drain raspberries. In a mixing bowl, combine the flour, sugar, baking powder, and salt.

In another smaller bowl, whisk egg with the milk. Add the egg and milk mixture to the dry mixture along with the melted butter. Mix lightly to combine, just until ingredients are moistened. The batter will be somewhat lumpy.  Sprinkle raspberries and walnuts over the batter and gently fold into the batter. Spoon into the prepared muffin pans.

3.  Bake for 18 to 21 minutes, until a cake tester or pick comes out clean when inserted into the center of a muffin.  Enjoy!


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©Jamie Nowinski 9/10/2012
©Grandmother Musings 2012-2013.
Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Jamie Nowinski – Grandmother Wisdom/Grandmother Musings with appropriate and specific direction to the original content.

Grandmother’s Black Drawing Salve

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Drawing salve is an ointment that is used to treat a variety of minor skin inflammations. The ointment “draws out” problems such as pimples, boils, wood splinters, glass shards, and insect poison. For generations, this home remedy has been used to heal pimples, remove toxins from boils, bee stings and many other surface abrasions.

To make your own drawing salve, follow the recipe below.  This salve can be kept in a clean container with a lid for several days.


1 Tablespoon Triple Antibiotic Ointment (any brand)

1 Capsule of Activated Charcoal (any brand)

1 small plastic container with a lid



1.  Wash plastic container and lid with soapy water and rinse.  Dry completely with a paper towel.

2.  Measure out 1 Tablespoon of Triple Antibiotic Ointment and place in plastic container.

3.  Open Charcoal capsule carefully and add the charcoal into the plastic container.

4.  With a cotton swab or a clean toothpick, mix the Triple Antibiotic Ointment and the Charcoal together until the charcoal is completely incorporated into the Triple Antibiotic Ointment.

5.  To apply, use a clean cotton swab and dab on affected area.  Allow the salve to work on the area for a few hours.  A covering such as a Bandage can be placed over the area.

6.  Repeat as needed being sure to wash the area before reapplying the salve.

7.  If the affected area becomes worse or infected, please consult your doctor.

8.  This is homemade recipe. Use at your own discretion.

Copyright © Jamie Nowinski and Grandmother Wisdom/ Grandmother Musings 2012-2013.
Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Jamie Nowinski – Grandmother Wisdom/Grandmother Musings with appropriate and specific direction to the original content.

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A great recipe from one of my favorite cooks. I love the creaminess of the chili and the mixture of many kinds of beans.


Busy weeknights are a common place occurrence at the Jennirific house.  Sometimes dinner makes it into the crockpot in the morning and sometimes it just doesn’t.  I am sure we all have those days. 
This recipe is a go to for me because it turns out wonderfully no matter which method I am able to apply to it, crockpot or stove top.  Packed with veggies, protein, and fiber this meal will keep the family fueled through all their activities!


  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 5 cloves garlic, minced
  • 1 fresh jalapeno chile peppers, seeded and chopped (you may increase amount to taste)
  • 2 medium chopped red, green, and/or yellow bell pepper
  • 2 15- to 15-1/2 ounce cans Great Northern, pinto, or cannellini (white kidney) beans, rinsed and drained
  • 1 15 ounce can Black Beans, rinsed and drained
  • 2 teaspoons ground cumin
  • 1/2 teaspoon salt
  • 3 cups…

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I am going to include this recipe in my annual Pool/BBQ party! My guests will love it.


A summertime staple at cookouts and the dinner table of my youth, Baked Beans represent warm weather and grilled eats.  How sad was I when I was told that I had an allergy to tomatoes and had to forgo one of my favorite side dishes?  Luckily, with a little research, I came across the difference between Southern style  and New England style beans.  Turns out folks up in Maine and their neighbor states find adding ketchup to beans is a crime akin to adding ketchup to a hotdog in Chicago.  Finally, something this South Side Irish girl had in common with Yankees out east, beans!
Traditional recipes call for a bean crock and hours of baking in the oven, which would hardly suit during the humid summers of Chi-Town.  Good thing my best friend the Crock Pot is always there to keep the heat down in the kitchen while still…

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I am always looking for a good salad for BBQ’s, get-togethers, and potlucks. This looks like a winner! Check it out! 🙂


April showers bring us May flowers, so the saying goes.  The month of May also kicks off the outdoor party season!  Graduations, Communions, Wedding Festivities, Summer Holidays, and my favorite type of party; the Just Because start in earnest this month.  Many of the shindigs I attend are potluck style, with the host providing the main course eats and us lucky guests providing sides and appetizers.  It is always interesting to see what others bring to share and of course swapping recipes and getting clued into the ingredient lists behind the tasty, but often heavily processed dishes. 
Antipasto, meaning “before the meal” classically is the first course in a formal Italian meal.  Traditional antipasto includes cured meats, olives, pepperoncini, anchovies, artichoke hearts, mushrooms, various cheeses, pickled meats and vegetables (either in oil or in vinegar).  I was introduced to this collection of yumminess in grade school by an Italian classmate and eagerly…

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A perfect Vinaigrette for light and easy summer salad and more.


Use this simple dressing on salads, veggies, sandwiches, and even as a quick and easy marinade for proteins.  The accepted ratio of oil to vinegar is 3:1, feel free to substitute different types of oils (grapeseed, sunflower, peanut) and vinegars (red wine, balsamic) to achieve different flavor profiles. Be sure to check out the video below for a visual on making vinaigrette without a blender for those days when you don’t want to pull out the heavy equipment.



  • 1/4 cup white-wine vinegar
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon onion powder
  • 1/8 teaspoon celery salt
  • a pinch of sugar
  • 3/4 cup extra-virgin olive oil



  1. In a medium sized bowl, whisk together vinegar, dijon mustard, salt, pepper, garlic, and beau monde seasoning.
  2. Slowly add the olive oil, whisking until emulsified.  Other methods include shaking ingredients in a jar or using a blender.

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Time to Make the Buttermilk Doughnuts

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I woke up this morning to dreams of summer and Paul Bunyan doughnuts.  Warm, dense, and delightfully spiced these buttermilk confections have been making mouths drool for decades in the Northwoods of Wisconsin.  The opportunity to enjoy a fresh made doughnut at the cook shanty may be months off, but my desire to attempt to recreate this classic was today.

Get out your cast iron skillet and throw healthy breakfast concerns out the window, today we make doughnuts!

Buttermilk Doughnuts

Click the link to visit the Jennerific blog for how to do the donut making:

Time to Make the Buttermilk Doughnuts.

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