Bran Muffins

I really enjoy a good bran muffin. I know that some people believe that is an oxymoron, however if they are made right they can be light and wonderful. However, I don't like raisins, especially in food. They remind me of flies. I know that I have a weird texture thing, but i just can't get over it. I don't even like oatmeal raisin cookies. Now, give me the chance to inhale an oatmeal chocolate chip cookies and look out...

I found a recipe on line for six week bran muffins. This particular recipe uses bran cereal, which I happened to have on hand from Trader Joe's (I love their bran cereal not to be confused with flakes and raisins). I understand that it costs less not to use cereal in a recipe, but I have yet to find a way to make these without it...I am trying.

I was going to have a ton of people in my house in addition to the ton that already live here and I thought I would whip up a batch of these and at least be off the hook for breakfast and snacks. (I also happen to love these muffins and have been known to eat them for several meals throughout the day.) After all, the recipe make 18 dozen, which is why the name is 6 week bran muffins - the batter is supposed to last in your fridge for six weeks. I just want to know who has a large enough refrigerator to hold this sheer amount of batter? I usually cut the recipe in fourths or at least a third which the site that I get this recipe from, will cut the ingredients for you so you don't have to do the math (very nice when you are making these at 11 at night)!

But when I got on line to retrieve my favorite recipe, the site was down. I couldn't find the same recipe anywhere! I ended up making some that were similar, but definitely not as good. So I cut the recipe in half and have decided to post it here so I will always have it, Internet or not!

Six Week Bran Muffins (With my changes)

3 cups boiling water
3 cups whole bran cereal (I substitute 1 cup cereal for 1 cup bran)
1-1/2 cups shortening (I use butter)
4-1/2 cups white sugar (I have reduced the sugar and added molasses, which tastes awesome but not everybody has molasses on hand...not really sure why I do, but I do...)
6 eggs
6 cups buttermilk (I never have buttermilk on hand, but I usually do have plain yogurt, so I use 3 cups plain yogurt and 3 cups milk instead)
7-1/2 cups all-purpose flour (For half of the flour, I use a mix of flours including oat flour, whole wheat, and brown rice. I try to keep at least half all-purpose flour to keep the gluten high enough not to have a hockey puck.)
2 tablespoons and 1-1/2 teaspoons baking soda
1-1/2 teaspoons salt
6 cups whole bran cereal (I substitute a cup or two with oats)

DIRECTIONS

In a large bowl, add boiling water to the first 3 cups of bran cereal, cool.
Cream butter, sugar, eggs, and buttermilk together. Add to bran mixture. Stir in flour, baking soda, and salt. Fold in the 6 cups of bran cereal. Stir only until moistened.
Bake in a preheated 425 degree F (220 degree C) oven for 20 to 25 minutes. (I also sprinkle on top some oatmeal and a little brown sugar, makes a nice crust the punks absolutely love!)

Starwberry Jam

One of the advantages of living in the Central Valley of California, is that we have amazing produce. I have five fruit stands within 2 miles of my house, and I'm sure there are probably more - I just don't drive that way. I picked this up and within one day everything was melting into juice. So, I chopped up all the strawberries and made strawberry jam. It's never to early to start making Christmas presents. Although, I don't think there is any way this jam will make it to Christmas. I have almost finished the runt which is really interferring in my no-wheat diet!

I chopped up 6 pints of strawberries...

added 2 1/2 cups of sugar...

Add cooked until it gelled...put it into pint jars, boiled for 10 minutes in a water bath and was rewarded with the sweet sounds of the lids sucking down as I was leaving the kitchen. I hadn't even cleaned the kitchen, so it was really within a minute of taking them out of the water.





My grandmother used to love caning. Apparantly it was the only thing she liked to do in the house. My mom would tell me as we were caning that her mom said it was the only think she did around the house that lasted more than a day. I never met my grandmother, but I really understand her sentiments!

Egg Casserole

Jenna -

Here is the recipe for the Egg Casserole:

Melt 1 stick of butter in a large casserole dish

Combine:

10 eggs beaten

1 pint of cottage cheese

1 pound of Monterrey Jack (really and cheese you like)

1 pound of cooked meat (I use ham, but any breakfasty meat will do)

1 small can of green chilies

1 tsp baking powder

1/2 tsp. salt

1/2 c. flour

Pour mixture into baking dish, cover and let sit in refrigerator overnight. Bake at 350 for 35 minutes. If you have an over like mine that isn't always accurate, might take a few more minutes. It should be slightly, turning golden brown on top and eggs not runny. Let sit for about 10-15 minutes to set up. I have also cut the butter down to half and it turned out fine. You'll understand when you take it out of the oven and realize that your arteries could clog just by looking!

Ice Cream

“Mom, do you have a recipe you use for your ice cream?”

“Yes.”


“Would you share it with me?”


“Sure. I take some eggs, some milk, some cream or half and half, sugar, flour, salt and vanilla. Mix it up and pour it in the ice cream maker.”


“Gee, considering I haven’t done this before, I’m not sure that helps much.”


“Why not?”


“Ok. How much sugar? How many eggs? How much milk?”


“Just throw some together, taste it to see if you need to add anything.”


“Ok, why the flour?”


“It makes it smoother. I’d probably only put in a tablespoon or so.”


Strange as this conversation is – this is how I learned to cook. And for most things if I call my mom and ask, these are the kinds of recipes I get. These are also the kinds of recipes I give other people when they ask. Well, you take a little of this and a little of that until it looks right…Right now, I am officially apologizing to everyone who has ever called and asked for me to share a recipe especially those of you who would be self proclaimed non-chefs.



So, I did what my mom told me to. I used 2 eggs (fresh from my chickens), about a cup of sugar, some heavy cream (left over from the most amazing mushroom cream sauce I made the other night), milk, salt, flour and vanilla.


The ice cream was awesome! Here's Ryan on top of the playhouse eating his...


I sliced fresh strawberries for mine...This is really yummy summer goodness!

Recipe: (Well, an approximate recipe)

Beat together:

2 eggs

1 cup sugar (or less if you like it less sweet. I actually prefer a little less)

1/2 - 3/4 heavy cream or half and half

1 - 2 teaspoons vanilla depending on taste

1/2 teaspoon salt

1 tablespoon of flour if desired. (I made it both ways, since I had to turn around and make more the next day. I did notice with the flour it was a little smoother, but I like it either way. I am trying to limit our intake of wheat, so it's absolutely delicious without it.)

Enough milk to make 4 cups of liquid

Pour into an ice cream maker and freeze!

I have a quart size ice cream maker, so this is for that amount...change recipe as desired and feel free to add fresh fruit, caramel swirls....Also, this recipe is uncooked, so you are eating raw eggs. I have no problem eating raw eggs since they are in most of my favorite foods - hollandaise sauces, homemade mayonnaise, cookie dough, brownie batter...if this concerns you, you could always cook the mixture until it thickens a little and is hot but not boiling. This completely changes the texture and now you have a custard based ice cream recipe instead. A lot of people prefer this, but I love the simplicity and ease of having the mixture in the maker in a matter of minutes!

Feeding the Soul

I know that this most likely falls under the column of procrastination, but I have been cooking. A lot. Not just your average everyday, cooking for my family to survive cooking, but COOKING. I have been baking bread from scratch. (A wonderful, rustic, no-knead bread that is awesome with soup!) I have been making soup, making my own cheese, preserving things (my very generous mother, got us a Food Saver), and generally feeding my family really well. But more than that, I have been feeding my soul. There is something about cooking for me that makes me feel connected to what I'm eating and feel that is more nourishing to me than just opening up a package or stopping on the way home for take out. 

Since I am on a month of no buying, both of those options are severely limited for me. However, this whole cooking thing has been going on for a couple of months now. There is something about it that is self care and makes me happy.

I currently have bread rising in the oven (because with the heater turned down, it is too cold in my house) of a new recipe that I hope will be awesome! I have been looking for a great sandwhich loaf of bread. If you haven't noticed, bread is really expensive, especially semi-good bread. And then, it's really not that great. So, I would like to find a recipe that gives me really good, homemade bread that you just want to slather with butter and eat straight, or will make just about any sandwhich wonderful... Is that too much to ask? I hope not!