Turtle Cheesecake
Laura Denney
1 ¾ cups chocolate graham cracker crumbs (about 1 package)
1/3 cup melted butter
3 (8 oz) packages of cream cheese, softened
1 (14 oz) can sweetened condensed milk
½ cup sugar
3 eggs
3 Tbsp lime juice ( I use the juice from one fresh lime)
1 Tbsp vanilla extract
1 ½ cup chocolate chips
2 Tbsp chocolate syrup
2 Tbsp caramel sauce
½ cup chopped pecans
¼ cup mini chocolate chips
Grease 9” or 10” spring form pan. Combine graham cracker crumbs and melted butter and press on bottom and 1” up sides of pan to make crust.
Beat cream cheese and condensed milk in mixer until smooth. Add sugar, eggs, lime juice and vanilla. Beat until combined.
Microwave chocolate chips 1-2 minutes until chocolate is just melting. Mix two cups of cheesecake batter into chocolate to make the chocolate cheesecake batter.
Fill crust alternating between white and chocolate cheesecake, starting and ending with white.
Bake 300* for 70-75 minutes. Run the knife around the edge and then cool completely.
Drool chocolate and caramel over the top. Sprinkle with pecans and mini chocolate chips.
Refrigerate several hours or overnight before removing sides of pan.
Showing posts with label February. Show all posts
Showing posts with label February. Show all posts
Wednesday, March 17, 2010
Mini Cheese Cakes
Mini Cheese Cakes
Marianne Gourley
2 8oz pkg. cream cheese
2 eggs
¾ c sugar
1 tsp vanilla
Mix together until creamy. Then in cup cake tin place cup cake liners and place a vanilla wafer in the bottom of each cup. Spoon a scoop of mixture in the cups half full and bake at 350* for 15 minutes.
In the mean time, combine:
1 c sour cream
¼ c sugar
1 tsp vanilla
Stir until combined and place a scoop of sour cream on each cup. Then return to the oven to bake for another 5 minutes.
When cool, top with cherry pie filling and serve cold.
Marianne Gourley
2 8oz pkg. cream cheese
2 eggs
¾ c sugar
1 tsp vanilla
Mix together until creamy. Then in cup cake tin place cup cake liners and place a vanilla wafer in the bottom of each cup. Spoon a scoop of mixture in the cups half full and bake at 350* for 15 minutes.
In the mean time, combine:
1 c sour cream
¼ c sugar
1 tsp vanilla
Stir until combined and place a scoop of sour cream on each cup. Then return to the oven to bake for another 5 minutes.
When cool, top with cherry pie filling and serve cold.
"Hershey Kisses" shaped Rice Crispy Treats
Rice Crispy Treats
Marianne Gourley
¼ cube of butter
1 pkg mini marshmallows
1 pkg rice crispies both chocolate and plain
Melt butter when melted and then add the marshmallows ½ package stir to coat the marshmallows then put in the microwave for 1 minute. Add more time if not all melted.
Stir and put on rice crispies and press into a funnel to get the ‘kiss’ shape. Let stand for 1 hour and then place in tin foil with a strip with your message.
Marianne Gourley
¼ cube of butter
1 pkg mini marshmallows
1 pkg rice crispies both chocolate and plain
Melt butter when melted and then add the marshmallows ½ package stir to coat the marshmallows then put in the microwave for 1 minute. Add more time if not all melted.
Stir and put on rice crispies and press into a funnel to get the ‘kiss’ shape. Let stand for 1 hour and then place in tin foil with a strip with your message.
Fresh Rosemary Focaccia
Fresh Rosemary Focaccia
Tiffany Wellman
1 Tbsp Active dry yeast
1 ½ cups warm water
1 tsp sugar
4 ½ cups all-purpose (plain) flour, plus more if needed
2 tsp kosher salt
¾ cup extra-virgin olive oil
1 ½ tsp coarsely chopped fresh rosemary
¾ tsp coarse sea salt or fleur de sel
In a small bowl, sprinkle the yeast over ½ cup of the water, allow to bloom for a few minutes, then whisk until smooth. Whisk in the sugar, and then whisk in ½ cup of the flour until smooth. Cover with plastic wrap and let stand in a warm spot until the mixture bubbles, about 15 minutes.
In the bowl of a stand mixer, stir together the remaining flour and the salt and make a well in the center. Pour the yeast mixture into the flour well, and then pour in the remaining water and ½ cup of the oil. Fit the mixer with the dough hook and knead on medium speed, adding more flour to reduce stickiness if needed, until smooth, 8-10 minutes. Shape the dough into a ball, place in an oiled bowl, turn the ball to coat with oil, cover tightly with plastic wrap, and let the dough rise in a warm spot until doubled, about 2 hours.
Lightly oil a 9x13 inch baking pan or dish Punch down the dough in the bowl, then transfer the dough to the pan. Gently stretch it to fit the pan, pushing the edges of the dough into the corners. Using your fingertips, dimple the entire surface. Drizzle the remaining oil over the dough, then sprinkle evenly with the rosemary and sea salt. Cover with plastic wrap and let rise in a warm spot for 30 minutes. Preheat the oven to 425*F and continue to bake until golden, about 20 minutes. Let cool in the pan on a rack for 15 minutes before serving.
Makes one flat bread
Tiffany Wellman
1 Tbsp Active dry yeast
1 ½ cups warm water
1 tsp sugar
4 ½ cups all-purpose (plain) flour, plus more if needed
2 tsp kosher salt
¾ cup extra-virgin olive oil
1 ½ tsp coarsely chopped fresh rosemary
¾ tsp coarse sea salt or fleur de sel
In a small bowl, sprinkle the yeast over ½ cup of the water, allow to bloom for a few minutes, then whisk until smooth. Whisk in the sugar, and then whisk in ½ cup of the flour until smooth. Cover with plastic wrap and let stand in a warm spot until the mixture bubbles, about 15 minutes.
In the bowl of a stand mixer, stir together the remaining flour and the salt and make a well in the center. Pour the yeast mixture into the flour well, and then pour in the remaining water and ½ cup of the oil. Fit the mixer with the dough hook and knead on medium speed, adding more flour to reduce stickiness if needed, until smooth, 8-10 minutes. Shape the dough into a ball, place in an oiled bowl, turn the ball to coat with oil, cover tightly with plastic wrap, and let the dough rise in a warm spot until doubled, about 2 hours.
Lightly oil a 9x13 inch baking pan or dish Punch down the dough in the bowl, then transfer the dough to the pan. Gently stretch it to fit the pan, pushing the edges of the dough into the corners. Using your fingertips, dimple the entire surface. Drizzle the remaining oil over the dough, then sprinkle evenly with the rosemary and sea salt. Cover with plastic wrap and let rise in a warm spot for 30 minutes. Preheat the oven to 425*F and continue to bake until golden, about 20 minutes. Let cool in the pan on a rack for 15 minutes before serving.
Makes one flat bread
Brownie Cheesecake Torte
Brownie Cheesecake Torte
From: cooking Light Magazine
Lynda Roskelley
Ingredients:
1 (15.1 oz. pkg) Low-fat fudge brownie mix
½ tsp ground cinnamon
1 (4 oz.) jar carrot baby food
Cooking spray
½ c & 2 Tbsp sugar, divided
4 tsp flour
1 tsp vanilla extract
1 (8 oz) block Neufchatel cheese (1/3 less fat cream cheese), softened
1 (8 oz) fat free cream, softened
2 large egg whites
3 Tbsp skim milk, divided
2 Tbsp unsweetened cocoa
Chocolate syrup (optional)
Fresh raspberries (optional)
Preheat oven to 425*. Combine first 3 ingredients in a bowl. Firmly press mixture into bottom and 1 inch up sides of a 9 inch spring form pan coated w/cooking spray. Set aside. Combine ½ c. sugar, flour, vanilla, and cheeses; beat well. In a small bowl, combine ½ c. batter, 1 Tbsp milk, 2 Tbsp sugar and cocoa; stir well. Spoon remaining batter alternately with cocoa mixture into prepared crust. Swirl together using the tip of a knife. Bake at 425* for 10 minutes. Reduce oven temperature to 250*, and bake 45 min or until almost set. Cool completely on wire rack. Garnish with chocolate syrup and fresh raspberries, if desired.
Calories: 277 (24% from fat) fat: 7.5 g.
From: cooking Light Magazine
Lynda Roskelley
Ingredients:
1 (15.1 oz. pkg) Low-fat fudge brownie mix
½ tsp ground cinnamon
1 (4 oz.) jar carrot baby food
Cooking spray
½ c & 2 Tbsp sugar, divided
4 tsp flour
1 tsp vanilla extract
1 (8 oz) block Neufchatel cheese (1/3 less fat cream cheese), softened
1 (8 oz) fat free cream, softened
2 large egg whites
3 Tbsp skim milk, divided
2 Tbsp unsweetened cocoa
Chocolate syrup (optional)
Fresh raspberries (optional)
Preheat oven to 425*. Combine first 3 ingredients in a bowl. Firmly press mixture into bottom and 1 inch up sides of a 9 inch spring form pan coated w/cooking spray. Set aside. Combine ½ c. sugar, flour, vanilla, and cheeses; beat well. In a small bowl, combine ½ c. batter, 1 Tbsp milk, 2 Tbsp sugar and cocoa; stir well. Spoon remaining batter alternately with cocoa mixture into prepared crust. Swirl together using the tip of a knife. Bake at 425* for 10 minutes. Reduce oven temperature to 250*, and bake 45 min or until almost set. Cool completely on wire rack. Garnish with chocolate syrup and fresh raspberries, if desired.
Calories: 277 (24% from fat) fat: 7.5 g.
Cream Puffs - with Variations
Cream Puffs - with Variations
Vickie Allen
4 large eggs
1 cup water
½ cup butter or margarine
1 cup all-purpose flour
Vanilla Pastry Cream (recipe follows) or
Sweetened whipped Cream
Powdered sugar for sprinkling (optional)
Chocolate Frosting (optional, recipe follows)
1. Preheat oven to 400 F
2. Break open eggs into a small bowl and beat lightly, set aside.
3. Heat water and butter to a rolling boil in a large saucepan. Stir in flour, reduce heat. Stir vigorously over low heat about 1 minute or until mixture forms a ball, remove from heat.
4. Beat in egg, all at once and continue to beat vigorously until smooth.
5. Drop dough by scant ¼ cupfuls about 3-inches apart onto an ungreased baking sheet.
6. Bake 35-40 minutes or until puffed and golden brown. Cool away from any drafts.
7. When completely cooled, cut off top 1/3 of each puff and pull out any filaments of soft dough.
8. Fill puffs with Vanilla Pastry Cream or sweetened whipped cream. Replace tops and lightly sprinkle with powdered sugar or frost with Chocolate Frosting. Refrigerate until ready to serve. Best served same day made.
Makes 12 cream puffs
Vanilla Pastry Cream
2 large eggs
2 large egg yolks
½ cup granulated sugar
1/3 cup cornstarch
2 cups half and half
2 Tbsp butter, softened
2 tsp. vanilla extract
1. Whisk together first 4 ingredients in a 3-quart saucepan. Gradually whisk in half and half. Cook over medium heat, whisking constantly, until mixture comes to a boil. Cook 1 minute or until mixture is thickened and bubbly.
2. Remove from heat, whisk in butter and vanilla. Cover and chill 4 hours before filling puffs.
Makes 3 cups.
Chocolate Frosting
1 ounce unsweetened chocolate
1 tsp. butter or margarine
1 cup powdered sugar
1 to 2 Tbsp HOT water
1. Heat chocolate and butter in a small saucepan over low heat until melted, remove from heat.
2. Stir in powdered sugar and hot water. Beat until smooth and of spreading consistency.
Variations:
Chocolate Cream Puffs: Decrease flour to ¾ cup plus 2 Tbsp unsweetened baking cocoa and 1 Tbsp granulated sugar with flour. Omit Vanilla Pastry filling. Fill puffs with chocolate custard or ice cream and frost with chocolate frosting.
Chocolate Éclairs: Drop dough by scant ¼ cupfuls onto ungreased baking sheet. Form each into an oblong finger-shape about 4 ½ -inches long and 1 ½-inches wide. Bake as directed, cool. Fill with Vanilla Pastry Cream or sweetened whipped cream. Frost with chocolate frosting.
Vickie Allen
4 large eggs
1 cup water
½ cup butter or margarine
1 cup all-purpose flour
Vanilla Pastry Cream (recipe follows) or
Sweetened whipped Cream
Powdered sugar for sprinkling (optional)
Chocolate Frosting (optional, recipe follows)
1. Preheat oven to 400 F
2. Break open eggs into a small bowl and beat lightly, set aside.
3. Heat water and butter to a rolling boil in a large saucepan. Stir in flour, reduce heat. Stir vigorously over low heat about 1 minute or until mixture forms a ball, remove from heat.
4. Beat in egg, all at once and continue to beat vigorously until smooth.
5. Drop dough by scant ¼ cupfuls about 3-inches apart onto an ungreased baking sheet.
6. Bake 35-40 minutes or until puffed and golden brown. Cool away from any drafts.
7. When completely cooled, cut off top 1/3 of each puff and pull out any filaments of soft dough.
8. Fill puffs with Vanilla Pastry Cream or sweetened whipped cream. Replace tops and lightly sprinkle with powdered sugar or frost with Chocolate Frosting. Refrigerate until ready to serve. Best served same day made.
Makes 12 cream puffs
Vanilla Pastry Cream
2 large eggs
2 large egg yolks
½ cup granulated sugar
1/3 cup cornstarch
2 cups half and half
2 Tbsp butter, softened
2 tsp. vanilla extract
1. Whisk together first 4 ingredients in a 3-quart saucepan. Gradually whisk in half and half. Cook over medium heat, whisking constantly, until mixture comes to a boil. Cook 1 minute or until mixture is thickened and bubbly.
2. Remove from heat, whisk in butter and vanilla. Cover and chill 4 hours before filling puffs.
Makes 3 cups.
Chocolate Frosting
1 ounce unsweetened chocolate
1 tsp. butter or margarine
1 cup powdered sugar
1 to 2 Tbsp HOT water
1. Heat chocolate and butter in a small saucepan over low heat until melted, remove from heat.
2. Stir in powdered sugar and hot water. Beat until smooth and of spreading consistency.
Variations:
Chocolate Cream Puffs: Decrease flour to ¾ cup plus 2 Tbsp unsweetened baking cocoa and 1 Tbsp granulated sugar with flour. Omit Vanilla Pastry filling. Fill puffs with chocolate custard or ice cream and frost with chocolate frosting.
Chocolate Éclairs: Drop dough by scant ¼ cupfuls onto ungreased baking sheet. Form each into an oblong finger-shape about 4 ½ -inches long and 1 ½-inches wide. Bake as directed, cool. Fill with Vanilla Pastry Cream or sweetened whipped cream. Frost with chocolate frosting.
Raspberry Delight
Raspberry Delight
Jenny Wells
1 lg. container strawberry Yoplait
12 oz. container cool whip
Sm. Tub (10 oz.) frozen raspberries thawed and mashed
3 cups mini-marshmallows
Mix, refrigerate and serve
Jenny Wells
1 lg. container strawberry Yoplait
12 oz. container cool whip
Sm. Tub (10 oz.) frozen raspberries thawed and mashed
3 cups mini-marshmallows
Mix, refrigerate and serve
Enchailadas - Ranchero Style
Enchiladas
Beckie Larsen (Carolee Strong)
6 C beef stock or 2 pkgs onion soup mix with water added.
3 cans Tomato soup
1 lg. can stewed tomatoes
1 lg. onion, chopped (if using stock only)
1 green pepper, chopped
1 ½ lbs ground beef, browned w/onion & green pepper
1 Tbsp chili powder and Tabasco sauce to taste
Combine above ingredients together and simmer 1 ½ hours. Mix some cornstarch with water and thicken slightly.
For Enchilada filling you will need:
Chopped lettuce, grated cheese, sliced olives, chopped green onions, chopped tomatoes and cubed avocados.
Homemade Corn Tortillas
1 ½ C. flour
1 ½ C. yellow corn meal
1 tsp. salt
1 egg, beaten
3 Tbsp oil
Combine all ingredients well with enough water to make a very thin batter. Using a ladle full, as a measure for each tortilla, spread batter into greased frying pan and cook on both sides.
To assemble:
Lay one tortilla on plate, cover with small amount of sauce and a fried egg if desired.
Add toppings of your choice. Put another tortilla on top and ladle sauce to cover over all.
Serves a HUGE crowd.
Beckie Larsen (Carolee Strong)
6 C beef stock or 2 pkgs onion soup mix with water added.
3 cans Tomato soup
1 lg. can stewed tomatoes
1 lg. onion, chopped (if using stock only)
1 green pepper, chopped
1 ½ lbs ground beef, browned w/onion & green pepper
1 Tbsp chili powder and Tabasco sauce to taste
Combine above ingredients together and simmer 1 ½ hours. Mix some cornstarch with water and thicken slightly.
For Enchilada filling you will need:
Chopped lettuce, grated cheese, sliced olives, chopped green onions, chopped tomatoes and cubed avocados.
Homemade Corn Tortillas
1 ½ C. flour
1 ½ C. yellow corn meal
1 tsp. salt
1 egg, beaten
3 Tbsp oil
Combine all ingredients well with enough water to make a very thin batter. Using a ladle full, as a measure for each tortilla, spread batter into greased frying pan and cook on both sides.
To assemble:
Lay one tortilla on plate, cover with small amount of sauce and a fried egg if desired.
Add toppings of your choice. Put another tortilla on top and ladle sauce to cover over all.
Serves a HUGE crowd.
Easy Cherry Cheesecake
Easy Cherry Cheesecake
2 cups graham cracker crumbs
½ cup melted margarine or butter
1 pkg (8 ounces) softened cream cheese
2 TBSP milk
1 cup powdered sugar
½ tsp. vanilla
2 cups whipped topping (1 envelope mix prepared by pkg directions)
1 can cherry pie filling, or make your own from a 16-ounce can pie cherries
In a 9x13x2-inch pan, mix graham cracker crumbs with melted margarine. Use a fork and level well, and then press firmly in bottom of pan. Combine and mix until smooth the cream cheese, milk, powdered sugar, and vanilla. Fold in the whipped topping. Spread over cracker crumbs. Then cover with chilled cherry pie filling. Chill 2 hours. Makes 18-24 servings.
2 cups graham cracker crumbs
½ cup melted margarine or butter
1 pkg (8 ounces) softened cream cheese
2 TBSP milk
1 cup powdered sugar
½ tsp. vanilla
2 cups whipped topping (1 envelope mix prepared by pkg directions)
1 can cherry pie filling, or make your own from a 16-ounce can pie cherries
In a 9x13x2-inch pan, mix graham cracker crumbs with melted margarine. Use a fork and level well, and then press firmly in bottom of pan. Combine and mix until smooth the cream cheese, milk, powdered sugar, and vanilla. Fold in the whipped topping. Spread over cracker crumbs. Then cover with chilled cherry pie filling. Chill 2 hours. Makes 18-24 servings.
Veggie Salsa Dip
Veggie Salsa Dip
Rita Walker
1 can “Black-eyed” peas…..drained
1 or 2 tomatoes…..diced
1 or 2 avocados…..diced
Green onion…..diced
Cilantro pieces…chopped
Mix with Italian dressing
Serve with corn chips
Rita Walker
1 can “Black-eyed” peas…..drained
1 or 2 tomatoes…..diced
1 or 2 avocados…..diced
Green onion…..diced
Cilantro pieces…chopped
Mix with Italian dressing
Serve with corn chips
Sweet Potato Pie
Sweet Potato Pie
3 C. mashed sweet potatoes or yams
1 C. sugar
½ C. milk
2 beaten eggs
1 tsp. vanilla
½ C. butter
2 tsp. cinnamon
Mix together & put in 9x13 inch pan
Topping
½ C. chopped pecans
½ C. oats
1 C. coconut
1 C. brown sugar
½ C. soft butter
½ C. flour
Mix well and sprinkle on top of casserole.
Bake at 350 for 30 minutes.
3 C. mashed sweet potatoes or yams
1 C. sugar
½ C. milk
2 beaten eggs
1 tsp. vanilla
½ C. butter
2 tsp. cinnamon
Mix together & put in 9x13 inch pan
Topping
½ C. chopped pecans
½ C. oats
1 C. coconut
1 C. brown sugar
½ C. soft butter
½ C. flour
Mix well and sprinkle on top of casserole.
Bake at 350 for 30 minutes.
Raspberry Sour Cream Jello
Raspberry Sour Cream Jello
1 small pkg. raspberry jello
1 small pkg. black cherry jello
2 sm. Pkgs. Frozen raspberries, thawed
1 small Can crushed pineapple, drained
½ cup chopped pecans
½ pint sour cream
Dissolve jello in boiling water. Mix berries, pineapple and nuts with jello. Pour ½ of mixture into mold. Chill until firm. Keep remaining half at room temperature, stirring occasionally to keep from setting. When first half is set, spread sour cream on top of first layer and gently pour remaining mixture over sour cream. Chill until firm.
1 small pkg. raspberry jello
1 small pkg. black cherry jello
2 sm. Pkgs. Frozen raspberries, thawed
1 small Can crushed pineapple, drained
½ cup chopped pecans
½ pint sour cream
Dissolve jello in boiling water. Mix berries, pineapple and nuts with jello. Pour ½ of mixture into mold. Chill until firm. Keep remaining half at room temperature, stirring occasionally to keep from setting. When first half is set, spread sour cream on top of first layer and gently pour remaining mixture over sour cream. Chill until firm.
Breadsticks
Breadsticks
Tonya Merrill
2 T. yeast
½ cup very warm water
1 T. sugar
Mix these ingredients together in a glass bowl, then set aside and let rise.
Put in mixing bowl:
1 T. salt
2 T. sugar
1 ¾ cups very warm water
1/3 cup oil
About 5 cups flour
Yeast mixture from above
Using a bread hook, mix all of these ingredients together.
Let dough rise in mixing bowl for 10-20 minutes.
Spray non-stick spray on cookie sheet. Roll dough out on cookie sheet.
With a pizza cutter, cut into strips. Brush on melted butter (I use about 6 T.)
Sprinkle garlic salt and parmesan cheese. Let rise until doubled (20-30 min.)
Bake at 400 until golden brown (about 15 min)
Tonya Merrill
2 T. yeast
½ cup very warm water
1 T. sugar
Mix these ingredients together in a glass bowl, then set aside and let rise.
Put in mixing bowl:
1 T. salt
2 T. sugar
1 ¾ cups very warm water
1/3 cup oil
About 5 cups flour
Yeast mixture from above
Using a bread hook, mix all of these ingredients together.
Let dough rise in mixing bowl for 10-20 minutes.
Spray non-stick spray on cookie sheet. Roll dough out on cookie sheet.
With a pizza cutter, cut into strips. Brush on melted butter (I use about 6 T.)
Sprinkle garlic salt and parmesan cheese. Let rise until doubled (20-30 min.)
Bake at 400 until golden brown (about 15 min)
Breadsticks
Breadsticks
Rebecca Wood
Dissolve: ½ cup warm water
2 TBSP yeast
1 TBSP flour
1 TBSP sugar
Mix: 1 ¾ cups very warm water
1 TBSP salt
2 TBSP sugar
2 TBSP soft butter
5 - 5 ½ cups flour
Let yeast mixture double in size. Mix with all other ingredients except flour. Slowly add flour until forms a soft ball. Let rise for 15 minutes. Spray cookie sheet with pam. Roll dough out on cookie sheet. With Pizza cutter, cut in 1 inch strips. Brush with melted butter and sprinkle garlic salt and parsley. Add parmesan cheese if desired. Let rise for 20-30 minutes. Bake @ 400 for 10-12 minutes
Rebecca Wood
Dissolve: ½ cup warm water
2 TBSP yeast
1 TBSP flour
1 TBSP sugar
Mix: 1 ¾ cups very warm water
1 TBSP salt
2 TBSP sugar
2 TBSP soft butter
5 - 5 ½ cups flour
Let yeast mixture double in size. Mix with all other ingredients except flour. Slowly add flour until forms a soft ball. Let rise for 15 minutes. Spray cookie sheet with pam. Roll dough out on cookie sheet. With Pizza cutter, cut in 1 inch strips. Brush with melted butter and sprinkle garlic salt and parsley. Add parmesan cheese if desired. Let rise for 20-30 minutes. Bake @ 400 for 10-12 minutes
Tuesday, March 16, 2010
Bran Muffins
Bran Muffins
Regina Adams
“This batter of regular- and raisin-bran cereals, flour and buttermilk will make three-dozen muffins. Keep some on hand in the refrigerator so you can always have hot raisin-bran muffins in just the few minutes it takes to bake them.”
2 c raisin bran cereal
4 c whole bran cereal (2 c bran flakes or 4c all bran)
2 c boiling water
1 c shortening
3 c white sugar
4 eggs
4 c buttermilk (1 quart)
5 c all-purpose flour
5 tsp baking soda
1 ½ tsp salt
1 Mix cereal and boiling water together in a metal bowl, and allow to cool.
2 Cream shortening, sugar, and eggs in a large bowl. Add buttermilk and cooled cereal mixture. Combine flour, baking soda, and salt; stir into the creamed mixture until flour is moistened. Batter should be lumpy. Put batter into a one gallon wide mouth jar. When using mix, use a ladle to get batter out of the jar; don’t mix or stir.
3 When ready to use, spoon batter into muffin tins. Bake at 375* F for approximately 15 minutes. Mini muffins bake approximately 10 minutes.
Can be kept in fridge for 6 weeks.
Regina Adams
“This batter of regular- and raisin-bran cereals, flour and buttermilk will make three-dozen muffins. Keep some on hand in the refrigerator so you can always have hot raisin-bran muffins in just the few minutes it takes to bake them.”
2 c raisin bran cereal
4 c whole bran cereal (2 c bran flakes or 4c all bran)
2 c boiling water
1 c shortening
3 c white sugar
4 eggs
4 c buttermilk (1 quart)
5 c all-purpose flour
5 tsp baking soda
1 ½ tsp salt
1 Mix cereal and boiling water together in a metal bowl, and allow to cool.
2 Cream shortening, sugar, and eggs in a large bowl. Add buttermilk and cooled cereal mixture. Combine flour, baking soda, and salt; stir into the creamed mixture until flour is moistened. Batter should be lumpy. Put batter into a one gallon wide mouth jar. When using mix, use a ladle to get batter out of the jar; don’t mix or stir.
3 When ready to use, spoon batter into muffin tins. Bake at 375* F for approximately 15 minutes. Mini muffins bake approximately 10 minutes.
Can be kept in fridge for 6 weeks.
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