Preheat oven to 425.
Combine in large bowl:
1 c. flour
1/4 c. sugar
3 t. baking powder
1/2 t. salt
Stir in:
1 c. oats
1/2 c. raisins (optional)
Add:
3 T. oil
1 egg, beaten
1 c. milk
Stir only until dry ingredients are moistened. Pour into greased 9×9 inch baking dish.
Topping:
2 T. sugar
2 t. flour
1 t. cinnamon
1 t. melted butter
Sprinkle over batter. Bake 20 minutes, or until golden.
Option:
Bake as muffins. Fill greased muffin cups 2/3 full. Sprinkle with topping. Bake as directed above.
Place in bowl:
2 c. bran cereal
Pour over:
2 c. boiling water
Set aside to cool.
Cream together:
1 c. butter
3/4 c. sugar
1/4 c. molasses
4 eggs
Add and beat in:
1 qt. buttermilk
soaked bran mixture
Add:
5 c. flour
5 t. baking soda
1 t. salt
Mix only until dry ingredients are moistened. Fold in:
4 c. dry bran cereal
Store in covered container in fridge. Keeps 3-4 weeks.
When ready to bake, preheat oven to 400 and fill well-greased muffin pan 2/3 full. Bake 20 minutes.
Heat in saucepan until very warm:
1 1/2 c. milk
1/4 c. butter
In large bowl, combine:
1 t. salt
1 T. yeast
1 1/2 c. flour
Gradually bead liquid mixture into dry ingredients. Beat for about 2 minutes.
Beat in until smooth:
1 egg
1 c. flour
Add:
2 c. flour, or enough to make a stiff dough
Knead on floured surface just until well mixed. Place in greased bowl, cover, and let rise until double. Punch down, cover, and let rest 15 minutes. Roll out dough to 3/8 inch thick. Cut dough into 3 inch circles, re-roll scraps to repeat until all dough is used. Dip both sides of circles in cornmeal, place on cookie sheet and let rise until double.
Brush large skillet with oil and heat to medium. Put in 6 muffins at a time and cook 8 minutes on each side, or until browned. Repeat until all the muffins are cooked.
Combine in large bowl:
3 c. wheat bran flakes
2 ½ c. flour
2 ½ t. baking soda
½ t. salt
1 ½ c. sugar
Combine and add to dry ingredients, stirring until just moistened:
2 eggs, beaten
2 c. buttermilk
½ c. butter, melted
Cover batter and store in refrigerator up to 1 week. When ready to bake, spoon batter into greased muffin pan, filling two-thirds full. Bake at 350 for 22-25 minutes or until golden. Remove from pans immediately.
Combine in large bowl:
1 ¾ c. flour
2 ¾ t. baking powder
¾ t. salt
½ c. sugar
Make a well in the center of dry ingredients.
Combine, stir well:
1 egg, lightly beaten
¾ c. milk
½ c. oil
Add to dry ingredients, stirring just until moistened.
Combine and toss gently to coat:
1 c. fresh blueberries (can use frozen, but make sure they are completely thawed and drained)
1 T. flour
1 T. sugar
Fold blueberry mixture into batter. Spoon batter into greased muffin pans, filling two-thirds full.
Combine:
¼ c. sugar
2 ½ T. flour
½ t. cinnamon
Cut in with pastry cutter or two knives until crumbly:
1 ½ T. butter
Sprinkle over batter. Bake at 400 for 18 minutes. Remove from pans immediately.
Dissolve in mixing bowl:
1 T. yeast
¼ c. warm water
Mix in:
1 c. lukewarm milk (scalded then cooled)
¼ c. sugar
½ t. salt
1 egg
1 1/2 c. flour 2 ¼
¼ c. butter
Beat until smooth. Mix in 3/4 cup more flour, or enough to make dough easy to handle, knead till smooth and elastic. Place in greased bowl, cover and rise until double. Meanwhile make the topping:
¾ c. sugar
½ c. nuts, finely diced (mom always used pecans)
1 t. cinnamon
½ c. butter, melted
When dough is risen, punch it down, shape into golf-ball sized balls, dip in butter, and then in topping mixture. Line a bunt pan or tube pan with foil. Bake for 30 minutes at 375, loosen and invert pan onto a plate. Let set a minute. Enjoy.
