In large bowl, mix 4 cups bran, flour, soda and salt.
Pour into this the rest of the bran mixed with boiling water and shortening.
Add eggs and buttermilk.
Stir well and refrigerate overnight.
Bake as many muffins as needed in a 350\u00b0 oven for 15 to 20 minutes.
Batter keeps 6 weeks in refrigerator.
Makes 5 dozen.
Pour water ove 100% Bran in small bowl and set aside.
In giant bowl cream sugar and Crisco; add eggs and beat well after each.
Add buttermilk and stir.
Add All-Bran, then soaked bran and stir.
Sift flour, soda and salt together.
Add gradually. Bake 16 to 20 minutes at 375\u00b0 (350\u00b0 with honey).
Fruit may be added as desired.
Batter will store in refrigerator for 6 weeks.
Combine water, oil and 2 cups flakes.
Beat sugar and eggs. Add remaining ingredients including remaining flakes.
Bake at 400\u00b0 for 20 minutes on middle rack.
Leftover batter may be stored in tightly closed jar in refrigerator for up to 6 weeks.
Before you start, dissolve the baking soda in the boiling water; let cool.
In a large bowl, mix the cooled soda water and all remaining ingredients in the order given.
Add any other desired goodies, such as blueberries, raisins and bananas.
Bake at 350\u00b0 for 20 to 25 minutes in greased or papered tins.
(Batter will stay good for up to 6 weeks.)
Mix bran and boiling water.
Add sugar, eggs and oil.
Add dry ingredients alternately with buttermilk.
Pour into papered muffin tins and bake at 400 degrees for 15 to 20 minutes.
Batter will keep six weeks in refrigerator (tightly covered).
Makes 6-8 dozen.
Mix bran flakes, soda, salt and flour in a very large bowl. Add remaining ingredients; mix well.
Store covered in the refrigerator and use as needed, up to 6 weeks.
Fill muffin tins 2/3 full.
Bake at 400\u00b0 for 15 to 20 minutes.
Mix ingredients; let dough stand overnight before baking. Bake at 350\u00b0 for 30 minutes.
Can keep dough in refrigerator for up to 6 weeks.
o 6 weeks in an ice cream pail with lid.
Recipes
ill keep in refrigerator 1 week.
Bake at 425\u00b0
Just a single tsp.
of Brewers yeast powder or 6 tablets of the same added to a glass of juice and drank gives a rich source of Vitamin B complex for your body.
Enjoy!
Place ingredients in medium sized roaster. Mix well. Cover tightly and bake at 300\u00b0F for 4 hours until tender. Serves 6 to 8.
Recipes Across the Miles.Recipes from Landowners of the Interprovincial Pipe Line.
ar.
Let stand 1 week.
Skim every day if
kosher).
Let stand 1 week. (make sure all cukes are
om/ For more indonesian cuisine recipes.
ampantscotland.com, most pie crust recipes are made with half lard
Singe and clean ducks.
Cut out oil sac at base of tail; cut off neck at body, leaving on neck skin.
Wash ducks under cold running water.
Dry.
Rub cavities with salt.
In large bowl, combine cereal, buttermilk, oil, sugar and eggs.
Sift together flour, soda and salt.
Stir dry ingredients into cereal mixture.
Cover and refrigerate at least 6 hours before using.
To bake, fill muffin tins 2/3 full.
Bake in 375\u00b0 oven for 15 to 20 minutes.
If batter is kept covered, it should keep for 6 weeks in refrigerator.
Makes about 6 dozen muffins.
Make the brine with the 6 1/4 cups water, 5
Mix all
ingredients
and
form
into
small balls.
If balls tend to
crumble,
add a few drops of liquor to mixture. Roll each in powdered sugar and store in an airtight container for about
1 week to ripen.
Yield:
4 dozen (1/2-inch) balls. Calories per serving:
60.
In a large bowl, combine cabbage, onion, and carrot. In a small sucepan, combine sweetener, vinegar, oil, mustard, celery seed, horseradish, and pepper. heat to boiling point.
Pour hot dressing over cabbage mixtue immediately. STir well.
Cover and chill for 1 hour, stirring occasionally. Serve or keep in fridge for up to 1 week.