• Happy Holidays 2022

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    Happy holidays to all and hope everyone around the world has had a great and safe morning no matter where you are or what you celebrate. Today is the
    [See the full post at: Happy Holidays 2022]

    Susan Bradley Patch Lady

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    • #2511706

      Happy holidays to all and hope everyone around the world has had a great and safe morning no matter where you are or what you celebrate. Today is the
      [See the full post at: Happy Holidays 2022]

      Today it was raining bursting rockets and and drones in Ukraine 😢
      Not everybody it that lucky.

      * _ the metaverse is poisonous _ *
      2 users thanked author for this post.
    • #2515663


      Servings:                              2 or 3 dozen


      2 cups                                   buttermilk

      ½ cup                                    honey

      ¾ cup (1 ½ sticks)             butter, melted

      3                                              eggs, room temperature

      2 cups                                   packed brown sugar

      3 cups                                   sifted cake flour

      2 tablespoons                   baking soda

      2 teaspoons                       salt

      ½ teaspoon                        freshly grated nutmeg, or 1 tablespoon grated orange rind

      3 cups                                   bran flakes

      ½ cup each                          chopped dates or raisins and chopped walnuts


      Preheat oven to 400°. Be certain the oven is right on 400° (or a bit more) or the muffins will sink. Use a reliable thermometer.

      • In a large bowl combine the buttermilk, honey, butter, eggs, and brown sugar. Stir well to blend.
      • In a 2<sup>nd</sup> bowl sift the cake flour, baking soda, salt, and nutmeg or are not drying. Stir in the bran flakes.
      • Pour the liquid mixture into the flour, and blend well with a wooden spoon or spatula. Briefly stir in the dates or raisins and walnuts. Over stirring can make the muffins tough. The batter will be thick but easily spooned into the tins.
      • Spoon the batter into the lined muffin tins to three quarters full. If only one or 2 muffin tins are available, it may be necessary to bake a 2<sup>nd</sup> or 3<sup>rd</sup> Place the remaining batter in the refrigerator to reserve.


      Bake in the hot oven for 20 to 25 minutes, until golden brown. (If using a convection oven, reduced heat by 50°.) Remove the muffins from the oven and cool on a wire rack.

    • #2515667

      or are not drying.

      Whats that, sound very sweet but yummy.


      Just because you don't know where you are going doesn't mean any road will get you there.
    • #2518097

      Bran Muffins

      This recipe can be made up and held in the refrigerator, unbaked, for up to a week. Please note that this batter needs to be made a day in advance, so the bran can soften and the batter thicken.

      Prep 15 mins      Bake 25 to 27 mins          Total Time 12 hrs. 45 mins           Yield 12 muffins

      1/2 cup (113g) boiling water

      1/2 cup (43g) bran cereal (not flakes, preferably a wheat bran)

      1/3 cup (67g) vegetable oil

      1 large egg

      1 ¼ cups (150g) Unbleached All-Purpose Flour

      1/2 cup (99g) granulated sugar

      1 teaspoon baking soda

      1 teaspoon baking powder

      1/2 teaspoon salt

      3/4 cup (128g) raisins

      1 1/4 cups (283g) buttermilk

      1/4 cup (53g) brown sugar

      1 ½ cups (128g) wheat bran cereal (not flakes)


      • In a small mixing bowl, pour the boiling water over the half cup of cereal. When cooled, mix in the vegetable oil and egg.
      • While the water/bran mixture cools, whisk together the flour, sugar, baking soda, baking powder and salt in a large mixing bowl. Stir in the raisins.
      • In a large measuring cup, combine the buttermilk and brown sugar, and stir into the dry ingredients. Stir in remaining cereal, then the softened bran mixture. Cover the batter and refrigerate it overnight.
      • When you’re ready to bake, preheat the oven to 375⁰ F for 15 minutes. Line the muffin tin with papers, and spray the insides of the papers. Or just grease the muffin cups themselves, if you like a crustier muffin edge.
      • Stir the batter once or twice, then scoop a heaping 1/4-cup of batter into each prepared muffin cup.
      • Bake for 20 to 25 minutes, until a tester inserted in the center comes out clean.
      • Remove from the oven, cool in the pan on a rack for 10 minutes before removing the muffins from the pan.


      • Use Kellogg’s All Bran or similar.
      • This batter will keep for up to a week covered in the refrigerator. You can scoop and bake as much as you need when you need it.
      • If you only want to bake one or two muffins, you can use greased custard cups instead of the muffin tin. If you use the muffin tin, put an inch of water in the empty wells to keep the pan from warping.
      • adding a tablespoon of orange zest or 1/2 cup diced crystallized ginger for a tasty change of pace.
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