this is my moms recipe and my favorite muffin!
2 cups All Bran
2 cups boiling water
Pour boiling water over all bran and let set
2 cups sugar
1 heaping cup shortening
cream together well in a very large mixing bowl.
4 eggs, slightly beaten
1 qt. buttermilk
4 cups all bran
Add to creamed sugar and shortening. Mix thoroughly. Add all bran mixture (bran and water). Mix well.
5 cups flour
4 tsp baking soda
1 tsp salt
Add to preceding and stir together well. Fill greased muffin tins about 2/3 full. Bake at 400 degrees for 11 minutes for small muffins or 14 minutes for larger muffins. This recopied makes one gallon of batter, which makes about 7 dozen muffins. This stores really well in a container in the refrigerator for up to six weeks! I sometimes make a batch and pull it out and bake a few at a time. Super good with butter on warm muffins or jam! Hope you enjoy!
Showing posts with label Breakfast. Show all posts
Showing posts with label Breakfast. Show all posts
Sunday, February 24, 2008
Monday, January 14, 2008
Granola
GRANOLA
2 C flour (wheat)
4 C rolled oats
1/2 tsp. salt
1/2 tsp. baking soda
1/2 tsp. cinnamon
1/2 C oil
1/4 C honey
1/4 C molasses
1 tsp. vanilla
Preheat oven to 325. Mix dry ingredients in large bowl. Add wet ingredients to dry ingredients and mix with a fork. It should be lumpy and have bits about the size of a pea up to the size of a penny. Spread mix on large cookie sheet. Bake 10 minutes. Stir the mix and turn it with a spatula. Bake 10 more minutes. Add raisins, cranberries, or other dried fruit and nuts after baking. Store in a sealed container.
2 C flour (wheat)
4 C rolled oats
1/2 tsp. salt
1/2 tsp. baking soda
1/2 tsp. cinnamon
1/2 C oil
1/4 C honey
1/4 C molasses
1 tsp. vanilla
Preheat oven to 325. Mix dry ingredients in large bowl. Add wet ingredients to dry ingredients and mix with a fork. It should be lumpy and have bits about the size of a pea up to the size of a penny. Spread mix on large cookie sheet. Bake 10 minutes. Stir the mix and turn it with a spatula. Bake 10 more minutes. Add raisins, cranberries, or other dried fruit and nuts after baking. Store in a sealed container.
Thursday, January 3, 2008
breakfast decadence
one of my favorite breakfast indulgences is french hot chocolate (chocolat chaud). it's darker and more frothy than the traditional american hot chocolate. and it's typically eaten with dry, unbuttered toasted bread--an egg bread like challah or brioche works best--which is dipped into the chocolate. not something to be consumed daily (trust me). but chocolate chaud with toast makes for a positively delicious breakfast (or late night) treat.
chocolat chaud (hot chocolate)
adapted from the recipe used at ladurée.
ingredients:
3 cups (750 grams) whole milk
1/3 cup (80 grams) water
1/3 cup (65 grams) sugar
6 ounces (175 grams) bittersweet chocolate (at least 80% cocoa), finely chopped
to make chocolate:
bring the milk, water, and sugar just to the boil in a medium saucepan. remove the pan from the heat and whisk in the chocolate. the hot chocolate needs to be blended at this point. at ladurée, this is done with a hand-held blender (also called an immersion blender). if you have an immersion blender, leave the hot chocolate in the pan and whip it for 1 minute. if you don't have an immersion blender, transfer the hot chocolate to a traditional blender and whip on high speed for 1 minute. serve the chocolate immediately while it is still hot and frothy.
to reheat chilled hot chocolate:
the chocolate can be made up to two days ahead and kept tightly covered in the refrigerator. to reheat, warm the chocolate in a medium saucepan over low heat, stirring gently, just until the first bubble pops on the surface. pull the pan from the heat, whip the chocolate for 1 minute with an immersion blender (or in a traditional blender), and serve immediately.
to make cold hot chocolate:
chill the hot chocolate until it is very cold, then stir in 3/4 cup (200 grams) cold milk. whip the cold chocolate for 1 minute with an immersion blender (or in a traditional blender). serve the cold hot chocolate over an ice cube or two. the cold hot chocolate allegedly makes for a yummy ice cream float, too.
make yourself a pot of chocolat chaud, toast yourself some strips of brioche, and indulge in a perfectly decadent breakfast or late night snack.
chocolat chaud (hot chocolate)
adapted from the recipe used at ladurée.
ingredients:
3 cups (750 grams) whole milk
1/3 cup (80 grams) water
1/3 cup (65 grams) sugar
6 ounces (175 grams) bittersweet chocolate (at least 80% cocoa), finely chopped
to make chocolate:
bring the milk, water, and sugar just to the boil in a medium saucepan. remove the pan from the heat and whisk in the chocolate. the hot chocolate needs to be blended at this point. at ladurée, this is done with a hand-held blender (also called an immersion blender). if you have an immersion blender, leave the hot chocolate in the pan and whip it for 1 minute. if you don't have an immersion blender, transfer the hot chocolate to a traditional blender and whip on high speed for 1 minute. serve the chocolate immediately while it is still hot and frothy.
to reheat chilled hot chocolate:
the chocolate can be made up to two days ahead and kept tightly covered in the refrigerator. to reheat, warm the chocolate in a medium saucepan over low heat, stirring gently, just until the first bubble pops on the surface. pull the pan from the heat, whip the chocolate for 1 minute with an immersion blender (or in a traditional blender), and serve immediately.
to make cold hot chocolate:
chill the hot chocolate until it is very cold, then stir in 3/4 cup (200 grams) cold milk. whip the cold chocolate for 1 minute with an immersion blender (or in a traditional blender). serve the cold hot chocolate over an ice cube or two. the cold hot chocolate allegedly makes for a yummy ice cream float, too.
make yourself a pot of chocolat chaud, toast yourself some strips of brioche, and indulge in a perfectly decadent breakfast or late night snack.
Sunday, December 23, 2007
Egg Nog French Toast
Slices of Texas toast (I use regular bread) Egg Nog
Eggs
Nutmeg
Vanilla (optional)
Mix egg nog, eggs, nutmeg & vanilla. Dredge slices of bread in mixture & brown on both sides. Serve with butter & syrup. This is really yummy on Christmas morning. It also is great for dinner with bacon or sausage. Our family gobbled it up a few nights ago!!
Enjoy!!
Wednesday, October 31, 2007
"Pumpkin Pie" Pancakes
I have become inspired by Jessica Seinfeld's idea of putting pureed vegetables into everything you cook. Some are hits among our family and some are complete failures. Here is one that my kids and even my husband loves.
1 cup pancake mix
1 cup whole wheat flour
1 egg
1 tablespoon canola oil
1/2 cup carrot puree
1 teaspoon pumpkin pie spice
1/4 cup sugar
Mix all together and cook on skillet preheated to medium high. My kids eat these with nothing on them. I like a little maple syrup or apple butter. These also freeze well and reheat a few weeks later on those many mornings that we are running late or those nights that I don't feel like cooking with a 3 year old and an 19 month old as my "assistants".
1 cup pancake mix
1 cup whole wheat flour
1 egg
1 tablespoon canola oil
1/2 cup carrot puree
1 teaspoon pumpkin pie spice
1/4 cup sugar
Mix all together and cook on skillet preheated to medium high. My kids eat these with nothing on them. I like a little maple syrup or apple butter. These also freeze well and reheat a few weeks later on those many mornings that we are running late or those nights that I don't feel like cooking with a 3 year old and an 19 month old as my "assistants".
Subscribe to:
Posts (Atom)
