or later use.This dough recipe can be used to make
mitted the raisins from this recipe, and we didn't miss
In a very large bowl, combine Raisin Bran, sugar and flour. Add buttermilk, oil, eggs and raisins.
Stir well.
Pour into greased muffin tins and bake at 375\u00b0 for 15 to 20 minutes.
This recipe can be kept in the refrigerator for 5 to 6 weeks.
Mix eggs, sugar, oil and vanilla. Sift flour, soda, salt, nutmeg, cloves and cinnamon. Add buttermilk and fold in box of Raisin Bran until dissolved. Bake 12 to 15 minutes at 350\u00b0.
Place on middle rack; do not overcook.
Grease pans with Pam generously. These will come out perfect and delicious.
aked pudding.
* If using raisin bread, cut back a bit
Cut together margarine and sugar with pastry blender.
Add egg and Raisin Bran; cut this in also, let set.
Combine flour, salt and baking powder.
Alternate the dry ingredients with milk.
Blend or cut in carefully; do not stir.
After mixing, put in greased and floured pans.
Bake at 400\u00b0 for 15 to 20 minutes.
Blend flour, sugar, soda and salt in a large bowl.
Stir in cereal.
Add buttermilk, oil and eggs and blend just until moistened.
(May be stored in fridge in nonmetal bowl for 6 weeks.)
As needed, fill lightly greased muffin pans 2/3 full. Bake at 400\u00b0 for 15 to 20 minutes.
May brush top with butter and sprinkle with cinnamon sugar before baking.
Makes about 5 dozen muffins.
Recipe may be halved.
Blend flour, sugar, baking soda and salt in large mixing bowl. Stir in cereal.
Add buttermilk, oil and eggs and blend until dry ingredients are moistened.
Do not stir batter again.
Mixture may be stored in non-metal bowl in refrigerator for up to 6 weeks. Fill lightly greased muffin pans 2/3 full.
Bake at 400\u00b0 for 15 to 20 minutes.
If desired, lightly brush melted butter over batter and sprinkle with cinnamon sugar before baking.
Makes 4 dozen. Recipe may be halved.
weeks in refrigerator. Half recipe is enough for many households
as not given in original recipe so watch those cookies!
For the raisin syrup: Take a glass bowl
or serving. Serve with Raisin Sauce.
For Raisin Wine Sauce: Combine
Beat eggs and sugar; add remaining ingredients, mixing well. Bake 15 to 20 minutes at 375\u00b0 in muffin tins.
Recipe may be cut in half.
Batter will last 6 weeks in refrigerator.
Preheat oven to 400 degrees F (200 degrees C).
In a medium saucepan, mix together lemon juice, lemon rind, orange juice, orange rind, 1 1/4 cup water, sugar, and raisins. Bring to a boil over low heat, stirring occasionally.
In a small bowl, mix flour and 1/2 cup water to a smooth paste. Slowly stir into raisin mixture. Cook an additional 5 minutes, stirring constantly. Pour mixture into pastry-lined pan. Cover with top crust. Seal edges and cut steam vents in top.
Bake in preheated oven for 40 minutes, until crust is golden brown.
Blend flour, sugar, baking soda and salt in a large mixing bowl.
Stir in cereal and walnuts.
Add buttermilk, oil and eggs.
Blend until dry ingredients are moistened.
Do not over stir.
Mixture may be stored, covered, in a nonmetal bowl in the refrigerator for up to 6 weeks.
Fill muffin tins 2/3 full.
Bake at 400\u00b0F for 20 minutes.
Recipe may be doubled.
Add all ingredients in the order recommended by your bread machine.
The original recipe recommends the white bread setting. I used my whole wheat setting to warm the ingredients prior to mixing.
Press \"START\".
mix! I'm not sure if this even constitutes as a recipe, but is the simplest and one of the tastiest breakfasts I've had. and I don't like raisins. But the raisins balance the yogurt really well.
Place margarine in a 2-cup measure.
Microwave uncovered on High until melted, 30 to 40 seconds.
Mix in milk, egg, sugar and vanilla with fork.
Stir in bread cubes.
Spoon into two 10 ounce custard cups.
Sprinkle with cinnamon.
Microwave uncovered on Medium 50% for 8 minutes or until set.
Serve with dab of Cool Whip or cream.
This recipe can be doubled.
readsticks without separating.
Spread raisin mixture evenly over dough to
On lightly floured surface, roll 1/2 recipe Basic Roll Dough to 16 x 8-inch rectangle.
Combine sugar, butter and cinnamon. Spread over dough.
Sprinkle with raisins.
Roll lengthwise for jelly roll.
Seal edge; cut in 1-inch slices.