Saturday Six

D

dawnnys

Well-known member
1. Bought some 8-oz jars to hopefully can some fruit. Not jam, just fruit.

2. Saw this cute little slider grill that I'll have to go back and get tomorrow. Six little indentation where the meat gets pressed and shaped before it's cooked. I hope they still have some left - it was an end-of-the-summer sale :eek:(

3. "End" of the summer? Already? Boo hoo...

4. Picked yet another quart of blueberries - must've been a good year for them - this is very late in the summer to still be picking them.

5. Made bran muffins. Yum, good. The bran cancels the sugar in the jam, right? ;o)

6. Plans to go to a winery in the Finger Lakes tomorrow and pick up a few bottles. It's an annual event. Since the place not too far from my house who sold the BEST spicy red wine went out of business, I guess that'll have to do.

http://www.cayugawinetrail.com/

 
From the back of an old Kellogg's box - also the one my mother uses

1 1/4 cups sifted all-purpose flour
1 T baking powder
1/2 t salt
1/3 cup sugar
1 c all-bran cereal
1 cup milk
1 egg
1/4 cup oil

Sift together flour, baking powder, salt, and sugar. Set aside.

Place cereal and milk in a mixing bowl; stir to combine. Let stand 1 - 2 minutes or until cereal is softened. Add egg and oil; beat well.

Add sifted dry ingredients to cereal mixture, stirring only until combined. Portion batter evenly into 12 greased 2 1/2-inch muffin pan cups.

Bake in a moderately hot oven (400 degrees F) about 25 minutes or until muffins are golden brown. Serve warm. Yield 12 muffins.

 
Thanks! My favorite had 100% Bran and All Bran...and I

...can't find 100% Bran anymore. I'll try yours!

 
My Weekend Six -- the fantasy edition

This weekend I attended the American Cheese Society's Annual Conference in Seattle. Besides eating my weight in fabulous artisan cheeses....

1. Chatting randomly with two guys in the hotel lobby and I ask innocently, "Where are you from?" "Coach Farm." Yeah, that got my attention. "Is that the farm...." "Yes." Okay, Coach Farm is the one Mario Batali references in his books. His wife's family owns it. I met the guy who runs their farm and another guy from their European parent company.

2. My one and only goal at the festival was to meet Anne Saxelby, who has an excellent podcast called "Cutting the Curd" and runs a cheese shop in New York. After randomly asking everyone I came in contact with, asking them, "Do you know Anne?" Eventually someone pointed up on the second level, leaning against the balcony. "There she is!" I raced through the crowd and finally caught up with her. Once I got there, I really had no idea what to say...other than gushing raves for her show. (Total geek. I felt like a teenager meeting Elvis.) Ah well. I met Anne. smileys/smile.gif

3. Also in Seattle this weekend is the International Food Blogger Conference and there are several people in town for that. I had breakfast this morning with the publisher of Andrews McMeel (same folks who did John Besh's book.) Looks like I'm going to be working on a few projects with them....

4. Tonight I'm having dinner with Marcella Hazan's daughter-in-law and folks from "Saveur."

5. And the true highlight of the weekend? I hung out with Michael Pollan, who delivered the keynote at this year's conference. (I'm still in a state of shock over this one...)

 
Reposting...didn't know about the percent glitch!

Anyway, I used to make a bran muffin recipe that called for 100 percent bran and All Bran, but I can't find the former any longer. Been trying a few, but my dd doesn't like any as well as my original. Will try yours, Dawn! Thanks!

 
Another Bran Muffin recipe.

Muffins - Bran

1 cup unsifted all-purpose flour 1 teaspoon baking soda
1 cup natural bran 1 egg
2 tablespoons wheat germ (optional) 1/3 cup oil
3/4 cup brown sugar 3/4 cup buttermilk or soured milk
1/4 teaspoon salt
1/2 cup raisins or chopped dates

In large bowl combine flour, bran, wheat germ, brown sugar, salt and baking soda. In another bowl combine egg, oil and buttermilk. Add liquid mixture to dry and stir to combine. Stir in raisins. Do not over-stir.

Bake at 375 degrees for 18 to 20 minutes.

NOTE: If you don¡¯t have buttermilk or sour milk - put 1 tablespoon vinegar or lemon juice in bottom of measuring cup and fill to three quarters cup mark with sweet milk and let it stand for 10 minutes.

I always add 2 tablespoons wheat germ and 2 tablespoons flake seed.

 
I think they're also called Bran Buds... I used Fiber One "pellets" this time

Can't imagine eating them as a cereal though.

 
Ok, maybe not as 'healthy' as yours, but this is our favorite- super fast and easy

keep it in the fridge and bake as needed.

Grammy’s Bran Muffins

One 15-oz. box Raisin Bran cereal
3 cups sugar
5 cups flour
5 tsp. baking soda
2 tsp. salt

Mix above ingredients, by hand, in a large bowl, then add:

1 cup vegetable oil
4 eggs, beaten slightly
1 quart buttermilk
1 cup raisins (optional)

Mix all together and store in a covered container. Be sure to leave at LEAST 2” of space because mixture will expand as it sits. Refrigerate for up to 6 weeks.

To bake: Fill your muffin tins 2/3 full with muffin mixture. Sprinkle with a little cinnamon/sugar mixture if you wish.
Bake at 400 deg. for 18-20 minutes. Be careful not to overbake.

You can even bake some of these and keep in a ziploc bag in the freezer.

http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=79440

 
Elenor - did you ever see the freezer french toast recipe I posted? My kids lived on these

when they were in school - always seemed to be the only thing they would eat because they could pop it in the toaster oven while they went and got ready, and it was done for them to eat before they had to leave.

 
Elenor - did you ever see the freezer french toast recipe I posted? My kids lived on these

when they were in school - always seemed to be the only thing they would eat because they could pop it in the toaster oven while they went and got ready, and it was done for them to eat before they had to leave.

 
I don't recall seeing your freezer french toast recipe, Cheezz, and I can't seem to find it.

Could you pls steer me to it or post it again.

 
well, for some reason I've never posted it!! REC: Grammy's French Toast

Grammy’s French Toast

This is great because you can bake it straight from the freezer in about 10 minutes

8 eggs
1 cup half & half
2 Tbl. sugar
1 tsp. vanilla
1/4 tsp. nutmeg (I don’t like nutmeg, so I use cinnamon)
1 loaf french bread, unsliced

1. Cut french bread in thick slices (at least 1” thick). Lay them in a single layer in a large shallow baking pan. 2. Mix together the rest of the ingredients with a wire whisk and pour over bread. Using a fork, gently lift and flip over each piece while tilting pan to be sure each piece is well coated. Do this until most of the egg mixture is absorbed into the bread. Place in freezer until firm - at least a couple of hours.
3. With spatula, remove each piece from pan and place in a zippered freezer bag.
4. To bake: heat oven to 450 deg. Butter both sides of a frozen toast and place on baking sheet. Bake about 10 minutes until well browned. If you are doing this in a toaster oven, place the buttered toast on a square piece of foil and place in toaster oven.

Note: if you want to eat some of this right away, you can cook it right after the soaking process in step 2.

 
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