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Combine and mix well Raisin ... keep for 6 weeks. When ready to bake, fill greased muffin pans 2/3 full. Bake at 400 degrees for 15-20 minutes.
Mix cereal and water and ... long as 7 weeks. When ready to use, ... tablespoon vinegar to 1 cup sweet milk. Let set 5 minutes and use as buttermilk.
Pour boiling water on the ... minutes. Store remainder in a tightly closed container for up to 6 weeks, in the refrigerator. Makes 60 muffins.
Combine dry ingredients in extra ... up to 6 weeks. To bake: Fill greased muffin tins 2/3 ... at 350 degrees 15-20 minutes until golden brown.
Add soda to boiling water ... kept for 6 weeks in refrigerator. Keep batter in ... stir batter again after refrigerating. Yields: 5 dozen muffins.
Mix all dry ingredients. Add ... up to six weeks. They get better. As ... 1/3 full. Bake at 400 degrees for 15 to 20 minutes. Makes 48 muffins.
Pour water over bran. Let stand to cool. Cream together sugar, eggs, and oil. Add buttermilk, All Bran and raisins; mix well. Add slowly: ...
Combine first 4 ingredients. Mix well. Mix dressing ingredients and bring to a hard boil. Pour over cabbage mixture and stir until very ...
Combine dry ingredients and mix. ... will keep several weeks in refrigerator. Bake as needed. ... muffin. Bake at 350 degrees for 20 to 25 minutes.
Mix Raisin Bran, sugar, flour, ... Bake at 350 degrees for 20-30 minutes. Raw dough may be covered and kept in refrigerator as long as 6 weeks.
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