I'm not good about mornings and I'm not great at baking so I'm wondering>>>

rec: 6 week bran muffins

SIX WEEK BRAN MUFFINS


15 oz. box Post raisin bran cereal
1 c. melted shortening or oil
2 c. sugar (1/2 brown sugar)
4 eggs, beaten
1 quart buttermilk
5 c. flour/part whole wheat
5 tsp. soda
1 tsp. salt

2 tsp vanilla

Extra raisins/nuts/chopped dried fruit(add when making muffins, do not add to mix ahead of time)

Mix all dry ingredients in a very large bowl. Add wet ingredients and mix well. Store in refrigerator, use as desired. Scoop some out in a bowl and add extra nuts/dried fruits if desired. Fill muffin cups 2/3 full. Bake 18 to 20 minutes in 400 degree oven. Batter may be kept 6 weeks in refrigerator (do not freeze.)

 
Up in favorites, eggs, are lots of recipes for overnight breakfast dishes, soufle like etc.

 
Cathy, this sounds just like something my husband would really appreciate as something new

for his breakfast. He particularly loves apples. Thank you for sharing this recipe!

 
Can I ask why this is for mini muffins pans only. Is it just too dense? Has anyone

tried using a reg. muffin pan and baking for longer?

These sound great for my boyfriend who commutes quite a ways and grabs something on his way out the door, but one larger muffin would be more convenient than a few little ones.

Thanks

 
REC: Double-baked 3 Cheese Souffles. Haven't made them but they've been on my list.

Double-Baked Three-Cheese Soufflés

Unlike a classic fragile soufflé, these individual soufflés are designed to fall and then puff brilliantly back to life with their second baking. This means that they can be made
in advance, even the day before.

WINE RECOMMENDATION: A rich, mouth-filling white such as the 1998 E. Guigal Condrieu matches that of these light and creamy soufflés. Or try a silky-textured red Burgundy, such as the 1997 Morey St-Denis Domaine Dujac.
SERVINGS:12
4 tablespoons unsalted butter
1/4 cup all-purpose flour
1 cup milk
2 1/2 cups heavy cream
4 ounces mild goat cheese, crumbled (about 1 cup)
10 large egg yolks, lightly beaten
2 ounces Roquefort cheese, 1 crumbled (about 1/2 cup)
1 1/2 cups freshly grated Gruyère cheese (4 ounces)
Salt and freshly ground white pepper
8 large egg whites

MAKE AHEAD

The unmolded baked soufflés can be refrigerated overnight. Bring to room temperature before proceeding.

1. Preheat the oven to 350̊. Butter and flour twelve 1/3-cup ramekins. In a medium saucepan, melt the butter over moderate heat. Whisk in the flour until smooth. Gradually whisk in the milk and 1 cup of the heavy cream until smooth; bring to a boil, whisking constantly, then reduce the heat to low and simmer, whisking, for 5
minutes. Remove from the heat and stir in the goat cheese. Scrape the sauce into a large bowl and let cool to room temperature, stirring occasionally.

2. Beat the egg yolks into the sauce. Stir in the Roquefort and ½ cup of the Gruyère. Season with salt and white pepper.

3. In a large stainless steel bowl, beat the egg whites with a pinch of salt until almost firm. Using a large rubber spatula, fold one-third of the beaten whites into the cheese sauce, then fold in the remaining egg whites just until blended. Gently spoon the soufflé mixture into the prepared ramekins, filling them three-fourths full. Set the ramekins on a rimmed baking sheet. Run your thumb around the rim of each ramekin to clean the inside.

4. Bake the soufflés for 25 minutes, or until well risen and golden but not quite set in the center. Let cool, then invert the soufflés onto a large heatproof platter or into individual gratin dishes.

5. Preheat the oven to 400̊. Pour 2 tablespoons of the remaining heavy cream over each soufflé and sprinkle them with the remaining 1 cup of Gruyère. Bake the soufflés for 8 to 10 minutes, or until puffed and golden brown. If baking the soufflés on a platter, use a flat spatula to transfer them with their cream to plates, then serve.

 
Marge, what a fantastic recipe! I love that they can be made ahead and I bet they can be frozen?

 
Blintz Souffle refrigerated overnight and baked in the morning.

I do this when we have guests. I halved the original recipe since there are usually only 4 of us. But I have made it for a brunch gathering and serve it with bacon and sausages.

Blintz Souffle for 4

Recipe By :Cookery for Entertaining by Marlene Sorosky (HPBooks)
Serving Size : 4 Preparation Time :0:00
Categories : Breakfast And Brunch

Amount Measure Ingredient -- Preparation Method

4 tablespoons butter -- softened
2 tablespoons sugar
3 large eggs
3/4 cup sour cream
1/4 cup orange juice
1/2 cup all-purpose flour
1 teaspoon baking powder
Blintz Filling
4 ounces cream cheese -- cut up
1/2 pint small curd cottage cheese
1 large egg yolks
1/2 tablespoon sugar
1/2 teaspoon vanilla extract

Preheat oven to 350 F. Butter a 9x9 inch baking dish; set aside. In a blender or large bowl, mix butter, sugar, eggs, sour cream, orange juice, flour and baking powder until blended. Pour half the batter into prepared baking dish. Prepare Blintz Filling (below). Drop filling by heaping spoonfuls over batter in baking dish. With a knife, spread filling evenly; it will mix slightly with the batter. Pour remaining batter over filling. Unbaked souffle may be covered and refrigerated several hours or overnight until ready to use.

Before baking, bring souffle to room temperature. Bake uncovered 50 to 60 minutes or until puffed and golden. Serve immediately with sour cream and assorted jams.

BLINTZ FILLING:
In a medium bowl or food processor fitted with the metal blade, combine all ingredients until blended.


- - - - - - - - - - - - - - - - - - -

Per serving: 504 Calories (kcal); 36g Total Fat; (64% calories from fat); 18g Protein; 27g Carbohydrate; 279mg Cholesterol; 619mg Sodium
Food Exchanges: 1 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 6 1/2 Fat; 1/2 Other Carbohydrates


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 441 0 0 0

 
This sounds great, Michael! My mom used to make a crepe-like pancake...

that she filled with sweetened cottage cheese and folded into square pockets. They were then browned/heated in a pan. To me, your recipe is reminiscent of her "cheese pockets". Thanks for posting it!

 
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