Corn Chowder

 The rich creaminess of the canned milk and the sweetness of the corn provides a down home comfort taste with this chowder.   The simple ingredients are things most folks have in the pantry and you won't have to go to the store!  If you don't have cream style corn....NO PROBLEM!!.....just pour a can of whole kernel corn (with liquid) in the blender...give it a quick whirl and you have cream style corn!

6 cups potatoes, peeled, cubed and cooked  (just until fork tender)

3 cans evaporated milk
1 can whole kernel corn, drained
2 cans cream style corn

1-2 tsp. sugar

 salt and pepper to taste

Peel and cube potatoes. 

Cook potatoes in salt water until they are tender. Drain and return to pot.

Add all other ingredients, bring to a simmer on medium low heat... simmer for no more that 5 minutes, give it a stir every once in a while to keep the milk from burning on the bottom.  
Turn off heat and serve!

Dish the Chowder up and serve it with rolls or Six Week Muffins and sit around the table and talk about how cold it is outside but how good and warm it is inside with loved ones!


© Nancy Rappleye 2011

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