6-Week Bran Muffins

6-Week Bran Muffins


If you think you don’t love bran cereal, try making these yummy muffins! My mom made these all the time when we were kids. They are called 6 week muffins, because you can leave the batter in the fridge for several weeks, and just bake a few (or many) at a time as you need them. With my huge family this recipe rarely lasts longer than a week.

Ingredients
6 c. bran cereal
2 c. boiling water
1 c. melted shortening or vegetable oil                       
3 c. sugar
4 eggs, beaten
1 qt. buttermilk
5 c. flour
5 t. baking soda
5 t. salt
Directions
Pour boiling water over two cups bran and let set till water is absorbed. Stir in shortening. Combine remaining cereal, sugar, eggs and buttermilk; set aside. Sift together flour, baking soda and salt. In a large bowl combine all mixtures. Store batter in refrigerator for up to six weeks.
To make muffins; fill greased or paper lined muffin tins 3/4 full. Bake at 400° for 20 minutes. You can add raisins just before you bake them if you like, as well as a sprinkle of sugar over the top of each muffin to coax suspicious kids to take the first bite. (Once they taste ‘em, they’ll probably love them!)

ENJOY!!!!

In Celebration of Coffee Cakes on April 7th, National Coffee Cake Day: The Delicious History of Coffee

Have you ever wondered how coffee cake came to be?  After all, coffee cake doesn’t always have coffee in it and it’s excellent with or without coffee.  How did all this deliciousness happen?

Coffee cake was not invented, rather it evolved from a variety of different types of cakes into the delicious dessert (or breakfast) we now know and love.  From honey cakes to simple flat cakes, to fruitcakes and than to yeasty rolls, coffee cake progressed over time into one of the most popular and delicious desserts.

Cakes in their various forms have been around since biblical times, the simplest varieties made from honey or dates and other fruits.  The French later developed “galettes”, small and simple round flat cakes.  Later in the in the medieval period a more fruit-intensive dessert emerged, probably a close ancestor to the modern day fruitcakes that are enjoyed around Christmastime.  These were predecessor to the Danish sweet and yeasty rolls meant to accompany the beverage, which gradually led to the development of Coffee Cake—with actual coffee added.

The Danish came up with the earliest versions of coffee cake.  Around the 17th century in Europe, it became the custom to enjoy a delicious sweet and yeasty type of bread when drinking coffee beverages.  Later, French, German, Dutch, and Scandinavian immigrants brought over the “coffee cake” to America as a breakfast bread recipe.  At this point in time, the dessert was more bread-like than the coffee cake we now know, containing flour, eggs, sugar, nuts, spices, dried fruit, and yeast.  Modern recipes contain cream, cheese, yogurt, and sour cream in addition to make the dessert moist and cake-like.  There are many available combinations, everything from blueberry coffee cakes to cinnamon walnut coffee cake and more.
 
By the year 1875, coffee cakes were not only well known in America but they were very popular.  Many recipes appeared with brown sugar crumbs, streusel, and combinations of both types.  Streusel cakes have swirls of brown sugar and cinnamon running throughout the batter with a top combination of butter, sugar, and spices.

The hole in the center of most coffee cakes is a relatively recent innovation—it became popular in the 1950’s.  This “bundt pan” was invented to allowed heavier batters to get cooked all the way through without any dough left unbaked in the center.  The “flutes” or patterns sometimes seen on these pans are for decorative purposes.

Coffee cake is loved by many and has long been associated with coffee and social interludes with friends.  Next time you indulge, appreciate the company of those around you and reflect on the rich history you’re enjoying!

APPLE OATMEAL COFFEE CAKE

Ingredients

1 cup flour

3/4 teaspoons baking soda

1/2 teaspoon salt

1/4 teaspoon allspice

1/4 teaspoon cinnamon

1 cup sugar

1 cup oats

1/2 cup oil

1 egg

1 teaspoon vanilla extract

1 cup apple, peeled and chopped

Mix dry ingredients together. Add remaining ingredients (mixture will be quite thick). Pour into a greased 8 x 8-inch pan. Bake at 350 degrees for 35 minute

Cranberry-Apple Coffee Cake

Ingredients:

1 box yellow cake mix

1 can cranberry-apple pie filling

4 eggs, beaten

2/3 cup flour

1/2 cup sugar

5 Tablespoons butter

1-1/2 teaspoons cinnamon

Powdered Sugar Glaze:

2/3 cup powdered sugar

2 Tablespoons milk

Grease a 9 x 13-inch baking dish. Preheat oven to 350 degrees. Combine cake mix, pie filling, and eggs. Mix well and pour into prepared pan. Combine flour, sugar, butter, and cinnamon and blend with a pastry blender until moist and crumbly. Sprinkle on top of batter.
Bake for 45 minutes. Cool in pan and when almost cooled, combine powdered sugar and milk and drizzle glaze over the top.
Serves: 10

APRICOT CRUNCH COFFEE CAKE

Ingredients:

2 cups sugar

2 cups flour

2 teaspoons baking powder

3 eggs

1 large jar apricot baby food

1 cup oil

1-1/2 teaspoons cinnamon

1 teaspoon allspice

1 cup chopped nuts

Mix all ingredients together and pour into a 10-inch bundt pan. Bake at 350 degrees for 1 hour. Cool 10 minutes, then turn onto cake plate. Dust with powdered sugar.

National Caramel Popcorn Day - April 6th

did you know???
April 6th is National Caramel Popcorn Day
here's a recipe to help you celebrate
Caramel Pop Corn Party Pops

1 bag popped Butter Microwave Pop Corn (about 10-12 cups)
2 cups thin pretzel sticks broken into 1/2 inch pieces
1 package (14 oz.) caramels, about 48 unwrapped
2 tablespoons water
Butter or margarine
About 72 whole thin pretzel sticks
1 cup semisweet chocolate chips

•Line 3 large cookie sheets with waxed paper; set aside. Spray inside of large mixing bowl with nonstick cooking spray.

•Pop popcorn according to package directions. Open bag carefully and pour into bowl; discard unpopped kernels. Add broken pretzels to bowl with popcorn; stir well.

•In large microwave-safe bowl, microwave caramels and water, uncovered, on HIGH (100% power) for 2-1/2 to 3 minutes or until melted and smooth, stirring every minute. Pour over popcorn and pretzels; stir until evenly coated. Let stand 5 minutes.

•With buttered hands, shape popcorn mixture into 1-1/4-inch diameter balls around whole pretzel sticks, pressing firmly and leaving bottom half of pretzel sticks extending beyond popcorn ball to form “handles.” Place on cookie sheets. Let popcorn balls stand until firm, about 15 minutes.

•Melt chocolate chips according to package directions. Let cool 2 minutes; pour into a sandwich-size resealable plastic food storage bag. Squeeze out air; seal. Cut off a small corner of bag.

Holding by pretzel stick “handles,” squeeze chocolate decoratively over popcorn balls. Return to cookie sheet. Let stand until chocolate is set, 1 to 1-1/2 hours.

Store in tightly sealed container.                                                                          

Makes About 6 Dozen

Cooks Note: Break pretzels into 1/2-inch pieces before measuring.   

HAPPY EASTER!!!!

All I Need to Learn about Life I Learned From the Easter Bunny!

 
Don't put all your eggs in one basket.
Walk softly and carry a big carrot.
Everyone needs a friend who is all ears.

There's no such thing as too much candy.
All work and no play can make you a basket case.
A cute little tail attracts a lot of attention.
Everyone is entitled to a bad hare day.
Let happy thoughts multiply like rabbits.
Some body parts should be floppy.
Keep your paws off other people's jellybeans.
Good things come in small-sugarcoated packages.
The grass is greener in someone else's basket.
An Easter bonnet can cover the wildest hare.
To show your true colors you have to come out of the shell.
The best things in life are still sweet and gooey.

The word "brownie" has been used to describe all sorts of things, from an early type of camera to an American football team and even a guitar favored by rock legend Eric Clapton.
But to most people, the word "brownie" means just one thing - a wonderfully indulgent chocolate treat. Moist, rich, thick and delicious, brownies are an American invention enjoyed all over the world! 
While the classic brownie recipe includes just a few ingredients (butter, sugar, chocolate, eggs, and flour), brownies can come in all shapes, sizes and flavors. Here are a few popular varieties:

FUDGE BROWNIES are made with less flour and no leavening (baking powder). Melting the butter rather than creaming it with sugar yields denser, fudgier brownies.

CAKE-LIKE BROWNIES contain less butter and more flour than fudge brownies, as well as a bit of baking powder, to make them softer and lighter. Often the softened butter is creamed with the sugar rather than melted with the chocolate. Many cake-like recipes call for a splash of milk, which also gives brownies a light texture.

CHEWY BROWNIES get their texture by modifying two ingredients: an extra egg (or two) and a combination of different types of chocolate, such as unsweetened and semisweet. Combining these ingredients with a few tablespoons of cocoa powder helps round out the flavor and thicken the texture for a rich, satisfyingly chewy result.

BLONDIES are really butterscotch bars made with brown sugar, butter, and eggs (and usually nuts as well), but no chocolate. Blondies typically have a cake-like texture.
While the first published brownie recipe appeared in the 1897 Sears, Roebuck & Co. catalogue, most culinary historians believe that the brownie was invented at the Palmer House Hotel in Chicago during the 1892 Columbian Exposition. Bertha Palmer (see photo) asked the hotel chef to create a special lunchbox dessert for ladies that wouldn't get their hands dirty. Here's the original recipe to try for yourself! And we highly suggest getting your hands dirty.
The Palmer House
Chocolate Fudge Brownie
INGREDIENTS:

• 1 pound butter
• 1 pound 2 oz. semi-sweet chocolate
• 1 tablespoon baking powder                                                              
• 8 oz. cake flour
• 1 pound 8 oz. granulated sugar
• 4 whole eggs
• 1 pound crushed walnuts 
• GLAZE: 
• 1 cup water
• 1 cup apricot preserves
• 1 teaspoon unflavored gelatin

DIRECTIONS:

Preheat oven to 300° F. Melt chocolate with butter in a double boiler. Mix dry ingredients (except for walnuts) in a mixing bowl. Mix chocolate with dry ingredients for 4 to 5 minutes. Add eggs. Pour mixture into a 9" x 12" baking sheet and sprinkle walnuts on top. Press walnuts down slightly into mixture with your hand. Bake for 30 to 40 minutes. After removing from the oven, allow to cool for about 30 minutes before spreading a thin layer of glaze with a pastry brush.
KNOWING WHEN IT'S DONE:
After baking for 30 to 40 minutes, you'll know it's done when the edges start to become crispy and the brownie rises about 1/4 inch. Even after the brownie is fully baked, it will test a bit "gooey" (using a toothpick in the middle) due to the richness of the mixture.

HOW TO MAKE THE GLAZE:
Mix apricot preserves, unflavored gelatin, and water in a saucepan. Mix thoroughly and bring to a boil for 2 minutes. Use while hot.

BROWNIES BY SIGN

Pisces (February 20-March 20) Sweet and soothing with a caramel and pecan twist, Turtle Brownies are perfect for the sign that likes a little kick in the pants. You might want to pamper your Pisces to ensure you get a slice of these nutty, caramel-ly gems.

Aries (March 21-April 19) Quick, sharp and full of mouth-watering surprises, every Aries in the cosmos will race to bake Chili Chocolate Brownies. They're the perfect treat for the sign that likes a bit of an edge in everything they create in the kitchen!

Taurus (April 20-May 20) A little decadence and a lot of love - okay, a lot of decadence, too! Chocolate-Stuffed Peanut Butter Brownies are a Taurus delight! Rich, nutty and fun, great for the sign that will always be a kid at heart!

Gemini (May 21-June 20) A little of this and a little of that for the sign that just can't pick a favorite, Gemini will love White Chocolate Brownie Drops! With the best of dark and white chocolate, this creation will tickle Gemini's wide palate!

Cancer (June 21-July 22) Soft, sweet, creamy and divine, Apple Cheese Brownies belong to the graceful baker! None better than a Cancer to bring these homey creations to life! Better make a double batch for all the "surprise" guests they're bound to attract!

Leo (July 23-August 22) Plain and simple - what's that? Bring it on, says Leo! Chock-full of everything delicious, Ultimate Brownies will crowd a Cosmic Lion's dessert plate, and keep everyone roaring for more!

Virgo (August 23-September 22) Dark, rich, seductive and intellectual, Virgo will savor Kahlua Brownies with a cup of fine espresso during the last few nights of summer. Packed with the darkest chocolate and smoothest liqueur - not for the faint of palate!

Libra (September 23-October 22) Cool and easy, a little bit different but a certain crowd-pleaser, Libras will be serving Banana Cream Brownies at the summer barbecue! Balanced with sweet vanilla, rich chocolate and fresh fruit, these brownies won't sit out for long!

Scorpio (October 23-November 21) The sign that walks to its own beat will take the Blonde Brownies, thank you! Scorpios everywhere will snatch up these golden beauties laced with chocolate chips and chopped walnuts.

Sagittarius (November 22-December 21) When it's got to be fun, a Sag is certain to be nearby. And what says fun more than Chocolate Malt? Sagittarius will be all over Malt-Fudge Brownies. Ghiradelli chocolate, malt, walnuts - just don't expect them to share!

Capricorn (December 22-January 19) Pretty to look at and delicious to taste. Cheesecake-Marbled Brownies are Capricorn's choice! These professional quality treats are remarkably easy to make - leaving host Capricorn with more time for guests!

Aquarius (January 20- February 18) Forget the fuss of an oven - skip right to dessert! No Bake Brownie Bites are sure to be an Aquarius' favorite! Complete with creamy peanut butter and M&Ms, these little beauties take no time at all, and there will be plenty to share!
Courtney Weber is a writer, performer, activist and amateur astrologer who's causing all kinds of problems in New York City.