Six Week Bran Muffins

It's not that it takes six weeks to make these muffins but that you can keep the batter in the refrigerator up to six weeks, making muffins any time you want without having to mix them every time!  I love the health benefit of the bran and the sweetness the dates add with each bite. The dairy industry does not make buttermilk here in the DR and I know you can make it with milk and vinegar but I wanted to see if I could find something else that would work just as well....I thought about the tang that buttermilk has and realized that yogurt was similar.  I didn't want to use the thick regular yogurt and decided that the drinkable yogurt was closer to the consistency of buttermilk.  Now the question was.....plain or vanilla!  Natural instinct took over and I went with the vanilla!  I was amazed at the great flavor not only the yogurt brought but the vanilla added a special touch too.  This recipe works best for me if I take the time to chop and measure everything out first, then putting it all together is a snap!

I think you will enjoy having something in the fridge that is quick and easy to make for guests or waking kids up for school.... MMMM I really love these muffins!
(the longer the batter sits the better the muffins get!)

 2 c. boiling water 
 5 tsp. baking soda

1 c. shortening

1½ c. sugar

4 well beaten eggs

4 c. All-bran cereal

2 c. bran flakes cereal

2 c. chopped dates

1 c. chopped nuts (opt.)

Water and baking soda mixture

1 quart drinkable vanilla yogurt (or buttermilk)

5 C. flour, sifted (this means measure out 5 cups flour, sift it and use what has been sifted)

1 tsp. salt

Combine 2 c. boiling water and 5 tsp. baking soda. Give it a little stir and set aside to cool.

Cream together shortening and sugar with a hand mixer.

Add the rest of the ingredients to sugar and shortening.

Remember the chopped nuts are optional....I decided not to put them in this time but they are very good in these muffins.....

Gently fold with a wooden spoon until well blended.

Place in an air-tight container and store in refrigerator.  Do not stir again!    Batter will keep in refrigerator up to 6 weeks.

When you want muffins, place 1 heaping T. of mixture in each greased muffin tin and bake at 400 degrees for 13-15 minutes.

(I like to use a cooking spray with flour in it...it helps keep baked goods from sticking.)

(a little tip to help your muffins bake evenly if you are making less than a dozen is to pour the empty cups about 1/3 full of water)

BAKE!!!

Remove from oven and carefully remove muffins from pan with a fork and serve warm with butter or honey butter!

Now don't forget to flush out that bran every once in a while with a good brownie or piece of pie!! LOL!!

© Nancy Rappleye 2011

Pasta Primavera Salad

I think I could eat a whole recipe of this salad by myself!  I just love the fresh vegetables and grated cheese with the zesty burst of the Italian dressing!  You can easily cut this recipe in half too!!

1 (16 oz.) pkg. Penne Pasta

3-4 Roma tomatoes, diced

1/2 purple onion, sliced

1 (4 oz.) can sliced olives

1 green bell pepper, chopped

8 oz.  bottle Italian dressing

1 (8 oz.) bag fresh grated parmesan cheese (or grate some fresh Parmesan yourself!)

Fill a large pot 3/4 full of water,(4-6 quarts) add about 1 tsp. salt and bring it to a boil.  (I find that if you place the lid on the pot, the water comes to a boil a little faster especially at sea level.) 

Add pasta, give it a little stir and bring back to a boil.

Start timing when the water returns to a boil.  Cook pasta for 8-10 minutes...you want to start testing it by removing one and biting down on it... it needs to be chewy and not soft.  when it gets to this point, take it off the heat and drain.  Run cool water over it and let it completely cool.

Place cooled pasta in a bowl.

Add tomatoes, onion, bell pepper and olives to pasta and stir to blend.

Just before serving add  dressing (you can add as much or as little dressing as you want..it's up to you!) Add cheese and gently toss to coat pasta well.

If you are taking this salad to share at a gathering, mix the pasta and vegetables together in a bowl but wait to add the dressing and cheese until just before you serve it.

I may or may not have eaten almost all of this salad...and it wasn't just this little bowl!

enjoy!!


© Nancy Rappleye 2011

Roasted Brussels Sprouts

I know a lot of people will see Brussels sprouts and run the other way, even my brother-in-law calls then LGBD"s (Little green balls of death!)....yes they have a strong flavor and no one likes them, but I do!  Here is a site to read about the history and nutritional value of brussels sprouts.
 http://www.brussels-sprouts.com/BSINFO.htm   I really think you like them but don't know it yet! 

You can steam them, boil them or roast them.   Today I want them to look and taste rich and full of flavor so I'm going to roast them......roasting is so easy and takes only a few minutes longer as cooking them any other way.  

1 lb. Brussels spouts, cleaned

1 red onion, sliced thin

3 T. olive oil

1/2 tsp. salt

¼ tsp. pepper

Clean Brussels sprouts by cutting off the stem end.  Some of the leaves will naturally fall off...that's OK.  You will want to pull others off if they are not looking good or cut little spot off.

Gently toss first five ingredients together. 

Place on a baking sheet and bake at 425 degrees for 25 minutes or until browned and roasted, stirring 1 or 2 times during cooking time.   

When done, remove from oven and place in a serving bowl. I like to pour balsamic vinegar over mine or a little butter with a touch of nutmeg!  

I love LGBD'S

© Nancy Rappleye 2011