Cook’s Nook
Top-Notch Bran Muffins
Heat oven to 400. Line muffin cups with paper baking cups, or grease lightly with Crisco. Combine and mix well:
- 1 1/4 c. all-purpose flour
- 1 c. Toasted Wheat Bran
- 1/4 c. sugar (raw sugar is best)
- 1/2 t. cinnamon
- 2 t. baking powder
- 1/2 t. salt
Combine, and then add to mixture:
- 1 c. milk
- 1/4 c. honey (or molassas)
- 1/4 c. olive oil
- 2 eggs, slightly beaten
Mix just until dry ingredients are moistened. Stir in:
- 3/4 c. raisins
Fill prepared cups 2/3 full. Bake for 20-22 minutes or until golden brown. Makes 1 dozen.
Note: For banana bran muffins: omit raisins; reduce milk to 2/3 cup. Substitute 1 cup mashed ripe banana (about 2 medium) for raisins.
—Jessica Dorfsmith
Cowboy Cookies
Cream:
- 1 c. shortening
- 1 c. brown sugar
- 1 c. white sugar
Add:
- 1 t. vanilla
- 2 eggs
Beat and mix well. Add, blending until smooth:
- 2 c. flour
- 1 t. salt
- 1 t. soda
- 1 t. baking powder
Add, and mix well:
- 1/2 c. nuts (optional)
- 2 c. quick oats
- 1 c. chocolate chips
Drop onto greased cookie sheet or spread out to make bar cookies. Bake at 350 for 12 minutes. Makes about 5 dozen.
—Elaine Meek