Patsy'S Walnut Bran Muffins - cooking recipe

Ingredients

2 c. whole bran cereal
2 c. all-purpose flour
1 c. sugar (half regular and half firmly packed brown)
4 tsp. baking powder
1 tsp. salt
1/2 c. cooking oil
2 large eggs
1 1/2 c. chopped walnuts
3 medium-sized potatoes, peeled and cut up
2 Tbsp. melted shortening
1/2 c. melted butter
1/3 c. sugar
1 1/2 tsp. salt
1 1/4 c. sweet milk
1 yeast cake or 1 1/2 pkg. active yeast
1 whole egg plus 1 egg yolk, beaten
6 to 7 c. all-purpose flour
1 box yellow cake mix with pudding
1 box vanilla instant pudding
1/4 c. poppy seed
4 eggs
1/2 c. oil
1 c. hot water
2 cans 1889 Buttermilk Biscuits or any brand buttermilk biscuits
1 1/2 c. cooking oil
1 stick butter or margarine
3 c. all-purpose flour
5 eggs, beaten well
1 c. milk
1 tsp. cinnamon
4 tsp. baking powder
1 tsp. salt
2 c. Crisco or cooking oil (for frying)
1 box powdered sugar
2 c. fruit or berries
4 c. flour
4 tsp. baking powder
6 Tbsp. sugar
3 large eggs
4 c. whole milk or 3 1/2 c. buttermilk
1 tsp. salt
1 tsp. vanilla
3 to 4 c. freshly picked huckleberries
6 large eggs
1 c. milk
2 tsp. cinnamon
12 slices bread
cooking oil
1 stick butter or margarine, softened
1 bottle maple or pancake syrup

Preparation

Combine eggs and milk in a large, wide bowl.
Beat vigorously. Add cinnamon and beat again to absorb most of the cinnamon. Place a little cooking oil on a hot griddle at medium heat.
Dip a slice of bread at a time in the egg mixture, covering both sides. With fork and thumb, remove each slice from mixture and place on the hot griddle.
Cook each side until it is a golden brown. Remove to a platter.