ach with 2 tsp.
bran flake cereal.
Microwave on high
n a food processor pulse bran flakes until partly crumbled, then
Combine bran flakes and boiling water in
n a food processor, grind bran flake cereal to a fine powder
Pour 1 cup of boiling water over Crisco.
Add sugar, salt and bran.
Dissolve yeast in one cup lukewarm water.
Add yeast mixture to bran mixture.
Beat in eggs.
Add flour and mix until large ball forms.
Place dough in large greased bowl and let rise 2 hours or until doubled in size.
Punch down.
At this point, you can refrigerate or roll out and make into rolls.
Let rise (approximately 1 hour) and bake in preheated oven at 425\u00b0 or until browned.
Crush
Raisin
Bran
flakes. Add sugar, flour, soda and salt. Mix
well.\tBeat the eggs and add them to the Bran flake mixture. Also
add the Wesson oil and the buttermilk. Be sure and
mix well
by
hand.
Fill lightly greased muffin pan 2/3 full.\tBake at\t375\u00b0
for 15 to 18 minutes.
You can store in refrigerator and use
as needed. It will keep at least 6 to 8 weeks.
Mix together flour, baking powder, salt and sugar; set aside. Put cereal and milk in a bowl until cereal is softened.
Add egg and oil.
Beat well.
Add to flour mixture and stir well.
Bake at 400\u00b0 for 18 to 20 minutes or until done in greased muffin tins. Makes 1 dozen.
n effect making one huge bran flake at this point.
Remove
Pour boiling water over bran flakes and let stand.
In a separate bowl, cream butter and sugar; beat in eggs.
Stir in buttermilk and the bran flake mixture.
Sift together flour, salt and baking soda and add to muffin mixture.
Add dates (or raisins), if desired.
Spoon into greased muffin tins.
Bake at 400\u00b0 for 20 minutes.
Yield:
5 dozen.
Mix bran flakes, raisins and milk in a bowl.
In another bowl, mix the flours, wheat germ, baking powder, nutmeg and salt.
In a third bowl, beat the eggs, honey, oil and molasses until very well combined.
Add the egg mixture to the bran flake mixture and mix well.
Add the dry ingredients all at once and stir just enough to moisten (do not overmix).
Put 3\" paper muffin cups into muffin pans and fill 2/3 full with batter.
Bake at 350F for 25 minutes or until done.
In paper or plastic bag, combine bran flakes, sunflower seeds and seasoned salt.
Blend melted butter, lemon juice and salt. Brush chicken breasts with mixture, then shake, one at a time; coat lightly.
(Reserve remaining lemon-butter.)
Place chicken, skin side up, in ungreased, large shallow baking pan.
Bake in 375\u00b0 oven for 40 minutes.
Do not turn.
Mix together chocolate chips, milk and butter in a small saucepan. Heat until the chocolate chips have melted.
Heat the honey in the microwave for 10 seconds. (just to help it work in better)
Pour honey onto the bran flakes and mix them together. Add craisins and peanuts.
Stir in chocolate chip mixture.
Spread into a small pan and put into the freezer for 10-15 minutes.
Pour boiling water over bran flakes and let stand 3 minutes; set aside.
In separate bowl, combine shortening, sugar and eggs; set aside.
Sift flour with soda and salt.
Now, combine all ingredients with buttermilk.
Bake in greased muffin pan in a preheated 400\u00b0 oven for 20 minutes.
Makes about 2 1/2 dozen. Batter may be kept in refrigerator up to 4 weeks.
Stir together flour, soda and salt.
Set aside.
Beat margarine, shortening, granulated sugar and brown sugar until well blended.
Beat in eggs and vanilla.
Mix in dry ingredients.
Stir in Kellogg's Bran Flakes cereal and chocolate morsels.
Drop by level measuring-tablespoon onto greased baking sheets.
Bake at 350\u00b0 about 11 minutes or until lightly browned.
Remove from baking sheets.
Yield:
about 5 dozen.
Spray muffin cups with cooking spray.
In bowl, combine flour, baking powder
and salt.
In a large bowl, combine bran cereal, milk and
brown sugar.
Let stand for 2 minutes.
Stir in mayonnaise and
egg until well blended.
Add raisins.
Stir in flour mixture
just until moistened.
Fill muffin cups half full. Bake at
400\u00b0
for\t25
minutes.
Serve warm.
Makes 12 muffins.
Cream together sugar, shortening and egg until light and fluffy.
Sift together flour, baking powder, soda and salt; stir in bran cereal.
Add dry ingredients to creamed mixture alternately with buttermilk.
Stir just until combined.
Bake in a 400\u00b0 oven for 18 to 20 minutes.
ream pail with lid.
Recipes doubles easily and will fill
n a sealable bag combine bran flakes and cheese. Crush up
Beat together sugar, eggs and oil.
Then add and beat in salt, soda and flour, alternately with buttermilk.
Then add and gently beat in Kellogg's Raisin Bran.
(This will keep in the refrigerator for a week.)
Fill nearly full greased muffin tins. bake at 380\u00b0 for 20 minutes.
Makes 3 1/2 dozen average size muffins.
(If you can keep them, they go quickly.
Freeze excellent.
This is one of the best recipes I've ever made.
Got it from \"Friday Feast\" Channel 7.)
preheat oven to 375. grease muffin tin.
Combine sour cream, butter and egg. Add bran flakes, let stand till softened.
Add combined dry ingredients, mixing till just moistened.
Fold in apples.
(As with most muffin recipes, you could fold in 1/2 cup chopped nuts here as well).
Spoon into greased muffin cups, filling cups 3/4 full.
Bake at 375 25 minutes.