Beat eggs, butter and sugar together.
Spread in layers in order given; with 1/2 the Nabisco wafers on the bottom of a 9 x 13-inch pan.
Spread the filling and top with the rest of the Nabisco wafers.
Put Nabisco through chopper.
Press in form.
Keep a bit for the top.
Beat sugar and butter like cake; add 1 egg at a time. Cover Nabiscos with sugar and butter, then well drained pineapple, pecans, whipped cream and the rest of the crumbs.
Let stand 24 hours.
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
he bottom.
YIELD: This recipe serves 5 people with about
until delicately browned.
The recipe also says you can also
lour and 1/2 cup Recipe #453973 (one batch without added
irections for sauce:
This recipe makes enough sauce for about
Mix Nabisco 100% Bran with boiling water; set aside.
Cream Crisco, sugar and eggs; then add buttermilk.
Add water/bran mixture.
Sift flour with soda and salt; add to mixture.
Add All-Bran.
Bake in greased muffin tins at 400\u00b0 for 20 to 25 minutes.
Large muffins will take longer.
This recipe makes 1 gallon and will keep several weeks in refrigerator.
MIX IN ORDER. Put in large covered bowl. Refrigerate.
Batter keeps up to 5 weeks. Do not restir. Bake at 375\u00b0 for approximately 20 minutes. Makes several dozen.
Stir Nabisco Bran into the boiling water
ould definitely double the crust recipe from the Lemon Pucker Cheesecake
Mix Nabisco Bran and boiling water together.
Set aside. Cream Crisco, sugar and eggs.
Add buttermilk and Nabisco mixture and mix well.
Sift dry ingredients and add All-Bran.
Fold into the Nabisco Bran mixture.
Bake as many as you want at 425\u00b0 for 17 minutes or until toothpick comes out clean.
Will keep in refrigerator for about 1 month.
Make 4 1/2 quarts.
Mix the Nabisco All-Bran and boiling water together; cool. Cream the sugar and oil.
Add the eggs to the cream mixture.
Add Kellogg's All-Bran and the cooled Nabisco All-Bran.
Sift together and add the flour, salt and soda.
Alternately add flour mixture and the buttermilk; mix well.
Add by hand the white raisins. Mix all together.
Store, covered, in refrigerator 3 to 4 days before baking.
Fill cups 2/3 full.
Bake at 400\u00b0 for about 17 to 20 minutes.
Makes 6 dozen.
Thaw vegetables and cook in boiling water about 10 minutes; drain, in large bowl.
Combine all ingredients except crackers and oleo, put in baking dish, cover with crackers, cut up oleo on top of crackers.
Bake in 325\u00b0 oven for 30 minutes.
Will keep in refrigerator for several days.
Pour boiling water over Bran and let soak.
Cream the Crisco and sugar well; add eggs, one at a time.
Add buttermilk.
Sift flour, soda and salt and add to cream mixture.
Add Bran.
Pour batter into container and cover.
Stores 3 weeks in refrigerator. Use as needed.
Bake 15 minutes at 400\u00b0 in muffin tins.
Recommend using half the recipe.
Step 1:
Put boiling water over bran cereals and set aside to cool.
Combine first 4 ingredients.
Cream together sugar and oleo. Add beaten eggs to sugar and oleo mixture and then add to bran mixture.
Sift dry ingredients.
Add to mixture with raisins and nuts only until dry ingredients are damp.
Fill muffin pans about 2/3 full.
Bake at 400\u00b0 for 20 minutes.
Makes about 5 dozen.
May cut recipe in half.
Freezes well.
Warm in microwave 10 to 15 seconds.
1 dessert (1/2 of recipe). Calories: 150; Fat: 4.75g
(If you have doubled the recipe, roll only half of the
Cream shortening and sugar.
Add eggs, buttermilk and soaked Nabisco Bran.
Sift flour, soda and salt and add Kellogg's All-Bran.
Stir.
Store in refrigerator.
Bake for 15 minutes at 400\u00b0.
Will keep in refrigerator for a couple of weeks.
Bake as needed.