Gma Pat's BRAN MUFFINS

Mix these three and let stand till cool:
(Pour the hot water over the 2 kinds of cereal in a large mixing bowl and stir till soft)

3 C All bran
2 C 40% Bran Flakes
2 C boiling water

 

Mix these together; then add to bran mixture:
1 C shortening
2 C sugar


Add:  
4 eggs
1 qt. buttermilk
5 C flour
5 tsp baking soda
1 tsp salt

Let stand overnight

Stir well each time you use it.
Bake in muffin tins.

*Can add raisins or chopped nuts (whatever amount you like; can add to each individual muffin before cooking - or can add to entire mixture)

Bake @ 375* about 20-25 minutes (or 400* for 15-20 minutes)



Store in an airtight container in the fridge and bake as many or as few as you want - Keep covered in refrigerator for 2-3 weeks



Makes approx. 1 gallon batter (3 1/2 - 4 dozen)

Pork Medallions w/ Mustard-Caper Sauce

Ingredients:

• 2 lbs pork tenderloin, cut crosswise into 1/2-inch-thick rounds
• 4 tablespoons butter
• 1 cup shallot, sliced
• 4 cups chicken broth
• 1/2 cup heavy whipping cream
• 1/3 cup drained capers
• 1/4 cup coarse-grained dijon mustard
• 3 heaping tablespoons flour

Directions:

1. Using mallet or rolling pin, flatten pork rounds slightly to an even 1/2-inch thickness (if the cuts aren't an even 1/2 inch).  Sprinkle with salt and pepper.
2. Melt butter in heavy, large skillet over medium-high heat.  Add pork to skillet and saute until brown and cooked through, about 2 minutes per side.  Transfer pork to plate.
3. Add shallots to skillet and stir 1 minute.  Add flour and stir until flour absorbs fat in the pan.  Add chicken broth and cream.  Boil until sauce is thick enough to coat a spoon, stirring up browned bits, 3-5 minutes.  Mix in capers and mustard.  Return pork to sauce.  Simmer mixture until pork is heated through, about 1 minute.  Season to taste with salt and pepper.  Serve.

Cinnamon Rolls

One Hour Cinnamon Rolls 
by Camille Paskett and Shanna Roberts

Mix and let sit for 15 minutes:
3 1/2 c. warm water
3/4 c. sugar
1/2 c. oil
6 T. yeast (4 1/2 Saf-Instant)

Then add:
1 T. salt
3 eggs
10 1/2 c. flour



Mix together for 10 minutes, then sit for 10 minutes. Oil cupboard, dump out dough. Divide in half. Press one half out into rectangle. Spread with ¼ c. melted butter and then with cinnamon-sugar mixture. Roll up tight, but not too tight. Divide into 12 rolls and place on greased cookie sheet. Repeat with other half of dough. Let rise. Bake for 12-15 minutes at 400.

Cinnamon-Sugar
1c. sugar
1 T. cinnamon

Frosting

1 cube butter
2 dashes salt
2 t. vanilla
6 c. powdered sugar
milk







Orange Rolls: Add orange concentrate to regular frosting
Chocolate Rolls: Add baking cocoa and a few drops of water to regular frosting
Cream cheese Rolls: Add cream cheese to regular frosting








Recipe Came from :
http://tacpaskett.blogspot.in/2014/01/1-hour-cinnamon-rolls.html

Grandma Sheen's Lemon Cheesecake

Best when made the day prior to serving to give time to set properly

Crumb 25 graham crackers (or use packaged graham cracker crushed crust)
1/2 cube butter
4 T powdered sugar
Mix and line bottom of pan with 2/3 of the mixture (save 1/3 mixture for topping)

Mix 1 pkg Lemon Jello (3 oz)
1 C hot water   (Do not add COLD water)
Cool to gel stage

Whip:
8 oz pkg Phil Cream Cheese (Room Temperature)
1 C sugar
2 tsp Vanilla

Whip 1 can evaporated milk (chilled for at least one hour)
Then add:
1/2 C sugar
4 T lemon juice

Fold together three previous wet mixtures and pour into dish
sprinkle remaining crumbs on top

To Serve:  Top with raspberries (crushed or whole or canned- that will give you a thick filling)
**Strawberry, blueberry would also be good fruit topping

** Grandma likes to triple the recipe and use a large cake pan or casserole dish

Poppy Seed Bread

Heat oven to 350*

Beat together:
3 eggs
1 1/8 Cup oil
2 1/4 Cup sugar

Sift together:
3 Cups flour
1 1/2 tsp salt
1 1/2 tsp baking powder

Alternate adding flour mixture & 1 1/2 Cup milk to first egg mixture


Then add:
1 1/2  tsp almond extract
1 1/2 tsp butter flavor extract
1 1/2 tsp vanilla extract
2-4 T  poppy seeds

Spray & flour bundt pan
Bake   35-40 minutes

zuccini bread

Ingredients

• 2 eggs, beaten
• 1 1/3 cup sugar
• 2 teaspoons vanilla
• 3 cups grated fresh zucchini
• 2/3 cup melted unsalted butter
• 2 teaspoons baking soda
• Pinch salt
• 3 cups all-purpose flour
• 1/2 teaspoon nutmeg
• 2 teaspoons cinnamon
• 1 cup chopped pecans or walnuts (optional)
• 1 cup dried cranberries or raisins (optional)

Method

1 Preheat the oven to 350°F (175°C). Butter two 5 by 9 inch loaf pans.
2 In a large bowl, mix together the sugar, eggs, and vanilla. Stir in the grated zucchini and then the melted butter.
3 Sprinkle baking soda and salt over the mixture and stir it in. Add the flour, a third at a time, stirring after each incorporation. Sprinkle in the cinnamon and nutmeg over the batter and mix. Fold in the nuts and dried cranberries or raisins if using.
4 Divide the batter equally between the loaf pans. Bake for 55 minutes (check for doneness at 50 minutes) or until a wooden pick inserted in to the center comes out clean. Cool in pans for 10 minutes. Turn out onto wire racks to cool thoroughly.

Yield: Makes 2 loaves.

http://www.simplyrecipes.com/recipes/zucchini_bread/
 

Snickerdoodles

1 1/2    cups sugar                              
1/2       cup butter or margarine, softened
1/2       cup shortening                                     
2          eggs

2 3/4   cups all-purpose or unbleached flour

2         teaspoons cream of tartar

1         teaspoon baking soda

1/4      teaspoon salt

1/4      cup sugar

2         teaspoons ground cinnamon

• 1 Heat oven to 400ºF.
• 2 Mix 1 1/2 cups sugar, the butter, shortening and eggs in large bowl. Stir in flour, cream of tartar, baking soda and salt.
• 3 Shape dough into 1 1/4-inch balls. Mix 1/4 cup sugar and the cinnamon. Roll balls in cinnamon-sugar mixture. Place 2 inches apart on ungreased cookie sheet.
• 4 Bake 8 to 10 minutes or until set. Remove from cookie sheet to wire rack.

 

http://www.bettycrocker.com/recipes/snickerdoodles/7ffc92a9-d847-4869-9ecb-99de3b751b14