Seven Week Bran Muffins

Seven Week Bran Muffins
2 c. 40% Bran Flakes
4 c. All Bran
2 c. Boiling Water
4 eggs, beaten
1 c. oil or butter
2 c. sugar, molasses, or honey
1 qt. buttermilk
5 c. white or wheat flour
5 tsp. soda
1 tsp. salt
add raisins, dates, cranberries, nuts, pineapple, or grated apple as desired.
Pour boiling water over Bran and let stand. Mix eggs, oil, sugar, and buttermilk, add to bran mixture.Sift flour, soda, and salt, and add. Add fruits as desired.Bake muffins for 20 minutes at 400 degrees.Batter will keep 7 weeks in the refrigerator.Makes 6-7 dozen

Apple Crumble

Apple Crumble

1 cup flour

3/4 cup packed brown sugar

1/2 cup oatmeal

1/4 cup butter (at room temperature)

1 can apple pie filling

Cinnamon

Make a crumble mixture of dry ingredients by cutting in butter. Put half of mixture in a pan. Add the pie filling and then top with remaining mixture. Sprinkle with cinnamon. Bake at 350 degrees for 35 minutes. Can be served warm or cold.

Hash Brown Bake in Muffin Pan

Hash Brown Bake in Muffin Pan

Preheat oven to 350. Spray or grease with cooking oil or spray oil a muffin pan for 12 regular size or large muffin pan for 6.

6 eggs

1/2 cup plain yogurt (or milk)

1/2 teaspoon Lawry's seasoned salt and 1/2 teaspoon pepper

Dash Tabasco (2 to 3 shakes is a dash)

1/4 cup butter

3 cups shredded hash brown potatoes (fresh or frozen,, thawed)

1/4 cup each onion and yellow pepers - finely chopped

1 cup grated sharp cheddar cheese

Preparation:

Beat eggs, yogurt, salt, pepper, Tabasco together.

In large saute pan melt butter and lightly saute onion and yellow pepper - 2 to 3 minutes. Add potatoes. Stir to mix and slightly saute potatoes with onion and pepper - until begins to brown.

Take the sauteed potato mixture and place in muffin pan - enough in each opening to pat on bottom and up the sides - about two heaping Tbsp - and if you have more potato - just add a bit more to each muffin opening.

Take a large pinch of grated cheddar cheese - about 1 Tbsp and drop on tope of hash browns.

(Stir egg mixture to make sure well blended) Pour egg mixture into each muffin opening - over top of cheese and potatoes - until filled close to top.

If you like, you can sprinkle one more dollop of cheese on top of egg misture.

Bake at 350 for approiximately 25 minutes or until knife comes out clean when inserted. Let set for 5 minutes before removing from muffin pan.

French Toast Casserole

French Toast Casserole

1/2 cup melted butter

1 1/2 cups brown sugar

1 tsp. Cinnamon

French bread, day old sliced 1" thick about 10 slices

8 eggs

2 cups milk

1/8 tsp. salt

1 tsp. nutmeg

In a small bowl, mix together melted butter, brown sugar and cinnamon, spread on bottom of 9" x 13" baking dish. Place French bread slices over this mixture, pressing pieces tightly together to hold them in place.

In a separate bowl, beat eggs, milk and salt. Carefully pour over bread, making sure that bread stays on the bottom of pan and does not float. Sprinkle nutmeg on top. Cover tightly, refrigerate overnight. Bake in a 350 degree oven for 45 minutes. Cool for 5 minutes then cut into small pieces. Enjoy!

Cranberry Orange Scones

Here is the scones recipe but I just brushed the scones before cooking with egg whites because I served with Lemon Curd.

Cranberry Orange Scones

2 cups all purpose flour

10 teaspoons sugar, divided

1 tablespoon grated orange peel

2 teaspoons baking powder

1/2 teaspoon salt

1/4 teaspoon baking soda

1/3 cup cold butter

1 cup dried cranberries

1/4 cup orange juice

1/4 cup half-and-half cream
1 egg

1 tablespoon milk

Glaze (optional)

1/2 cup confectioners' sugar

1 tablespoon orange juice

Orange Butter:

1/2 cup butter, softened

2 to 3 tablespoons orange marmalade

In a large bowl, combine the flour, 7 teaspoons sugar, orange peel, baking powder, salt and baking soda. Cut in butter until the mixture resembles coarse crumbs; set aside. In a small bowl, combine the cranberries, orange juice, cream and egg. Add to flour mixture and stir until a soft dough forms.

On a floured surface, gently knead 6-8 times. Pat dough into an 8 inch circle. Cut into 10 wedges. separate wedges and place on an ungreased baking sheet. Brush with milk; sprinkle with remaining sugar.

Bake at 400 degrees for 12 to 15 minutes or until lightly browned. Remove to a wire rack.

Combine glaze ingredients if desired; drizzle over scones. Combine orange butter ingredients; serve with warm schones. Yield: 10