ohiogirlie74

This one wins every potluck I’ve ever brought it to. (Winning a potluck means no leftovers to bring home!) it’s vegetarian and gluten-free and still flavorful and kicky and delicious. Everyone asks for the recipe, so I just print out several copies in advance to bring along!

Great recipe! Although, my batch made a lot more than promised! The batter generously filled 12 lined muffin cups (even after I kept sneaking tastes of the raw mix), so I also made 12 mini muffins... and then I added oats to the crumb topping, fearing it wouldn’t be enough and I had a ton of that leftover! I did take some of the other suggestions from prior reviews and added spices to the batter. Major keeper recipe, here.

THIS stuff is amazing. I didn't have the dark corn syrup on hand, so I substituted honey since the recipe doesn't bake super hot (burnt honey is not tasty). I also added a sprinkle of cinnamon in the melted butter sauce before pouring over my dry mix. Next time I'm stocking up on pantry items, I'll get some dark corn syrup and try the original version. I love the shattery crisp brittle coating on this. I added m&m's and yogurt pretzels after cooling and it's a real beauty.

I hate okra. I hate it less after this recipe, which is really saying something. We used fresh tomatoes from the garden (8 roma and 3 yellow heirloom) instead of canned, because we had a ton of them - and for seasoning I used a Mrs Dash spicy pepper blend. I felt like it needed a lot of salt, which must come naturally if using canned tomatoes. There was still that stringy snotty slime essence, but, this is a REALLY great way to eat okra without deep frying it. Served with a side of Andouille sausage, over rice - next time, I'll cut the sausage up and cook it in the stew. Yes, I said next time! I'm surprised, too.