|The Adirondack Cookbook|
|by James Hewitt RN|
This book provides a wide variety of lip smacking mouth watering recipes. I have collected many recipes from the people and restaurants in the Adi...
1 - 10 of 112 for bran bud
Cream Crisco and ... cups buttermilk. Add Bran Buds. Bake in ... for a week or so and you can use it as desired for as many muffins as you want at a time.
Pour the boiling ... of 100% All Bran and let stand. ... add the Bran Buds and then all ... muffin tins 2/3 full and bake at 350°F for 20 to 25 minutes.
Measure Bran Buds and add to ... greased muffin tins. Bake at 400 degrees for 18-20 minutes. Makes 12 regular sized muffins or 6 Texas size muffin pans.
Place eggs, Splenda, oil, buttermilk, bran buds, nuts, apples, ... for approximately 25 minutes at 350 degrees. Do toothpick test. Makes 12 large muffins.
In a bowl, cover all-bran with boiling water ... with the Bran Buds. Stir (do ... - this will vary with your microwave). Makes approximately 72 muffins.
Pour the juice ... pour in the Bran Buds and stir well. ... bananas and walnuts, can be finely chopped, tossed with a little flour and added for variety.
Cream together in ... flour. Add bananas, Bran Buds, and raisins, mixing ... blended. Don't overbeat. Bake at 400 degrees for 15 minutes. Yield 3 dozen.
Pour boiling water over Bran Buds. Set to ... Store in refrigerator. Batter can be stored several days in refrigerator. Do not stir before filling pans.
Pour water oven ... well. Add Kellog's All-Bran, sift flour, ... minutes at 400 degrees. Keep up to 6 weeks covered in refrigerator. Leave space at top.
Mix together sugar, ... above mixture. Add bran buds, all bran, ... Remaining batter will keep several weeks. Do not stir when you spoon them into pans.
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