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.
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.
nd 1 tsp. Equal for Recipes in bottom of 9 inch
nd 1 tsp. Equal for Recipes or 3 packets Equal sweetener
n the refrigerator.
Some recipes call for the dough to
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.
Soften cream cheese and spread thin on round glass platter. Spread Hoffman House shrimp sauce over cream cheese.
Dice and sprinkle over sauce, green pepper, onions, parsley, olives (optional) and mushrooms (optional).
Add broken shrimp, sprinkle shredded Mozzarella cheese or shredded Cheddar cheese on top. Refrigerate for 5 minutes before serving.
Serve appetizer on Nabisco Wheat Thins.
Pour 2 cups boiling water over Nabisco bran and set aside. Cream sugar, Crisco, eggs, buttermilk and dry ingredients.
Add bran mixture and raisins last.
Place in refrigerator.
Will keep 2 months.
Makes 60 muffins.
Bake at 400\u00b0 for 18 minutes.
Bake as you want them.
Makes gallon jar.
Keep covered. Don't stir after you put in refrigerator.
Just dip out into muffin tins.
Pour boiling water over Nabisco 100% bran.
Let stand.
Cream sugar and shortening.
Add eggs, buttermilk, salt and soda.
Fold in flour, Kellogg's All-Bran and then the 100% bran mixture.
Add raisins or dates if desired.
Heat evaporated milk in can in boiling water on stove for 10 minutes.
Take off stove and cool, then put in refrigerator to chill.
This should be done the day before.
The next day, you prepare lemon jello and plain gelatin with 3/4 cup pineapple juice and 3/4 cup of orange juice (no other liquid).
Bring to a quick boil on top of stove.
Add 1 cup sugar.
Let cool.
Pour boiling water over Nabisco Bran.
(I add margarine to this so it melts or softens good.)
Cool.
Add rest of ingredients, except Kellogg's All-Bran.
Mix well.
Last of all, stir in Kellogg's All-Bran.
Pour boiling water over Nabisco 100% All-Bran.
Cream Crisco, white sugar, well beaten eggs, buttermilk and Kellogg's All-Bran. Sift together flour, soda and salt.
Add to creamed mixture; stir well.
Fold in soaked bran.
Bake in greased tins for 15 to 18 minutes at 400\u00b0.
Beat eggs, oil and sugar together; add buttermilk.
Sift together flour and soda; add All-Bran.
Pour boiling water over Nabisco Bran; let cool.
Mix all together; set in refrigerator overnight.
(Do not stir batter after refrigerated.)
Pour into greased muffin tins.
Bake at 400\u00b0 for 15 to 20 minutes.
Use large mixing bowl.
Pour 2 cups hot water over Kellogg's All-Bran and let cool.
Cream sugar, salt and Crisco.
Add eggs, buttermilk and Nabisco All-Bran cereal.
Sift together soda and flour and add, then add Kellogg's All-Bran.
Bake in 400\u00b0 oven for 30 minutes.
Store remainder of dough in refrigerator in glass or plastic (not metal) containers.
Cover; will keep for weeks.
Bake as many as needed in muffin tins.
Nuts and raisins may be added for variety.
Pour boiling water over Nabisco Bran cereal and cool.
Hand mix in bowl the sugar, shortening, eggs, buttermilk, flour, salt, soda and Kellogg's Bran.
Now add everything together.
Bake in muffin tins or papers.
Bake for 20 minutes at 400\u00b0.
Yields 2 dozen.
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.
Combine water and 100% Bran.
Set aside.
Cream shortening and sugar.
Add eggs, buttermilk and Nabisco (soaked).
Sift together flour, soda and salt.
Add all at once to Kellogg's All-Bran. Fold until mixed.
Bake in greased muffin pans 10 to 15 minutes at 350\u00b0.
This will keep in refrigerator up to 7 weeks.
Crust:
Crush 1/2 package Nabisco chocolate wafers in a blender.
Add enough softened butter to make the crumbs hold together, press into a 9-inch pie pan and chill.