6 c. 100% Bran Buds
2 c. boiling water
1 qt. buttermilk
3 c. sugar
1 c. shortening
4 eggs
5 c. flour
4 tsp. baking soda
1 tsp. salt

Pour milk and water over Bran Buds in very large bowl. Let stand while you cream sugar and shortening. Add eggs; beat and add to Bran Bud mixture. Sift together flour, soda and salt. Add this 1 cup at a time to the Bran mixture. Can be stored in refrigerator for up to 3 weeks and baked a dozen or 2 at a time. Can also be frozen for 2 months. Bake for 25-30 minutes in 350 degree oven. Makes 8 dozen. (These are wonderful to have the batter on hand to bake in 1/2 hour for company.)