Sticky Bran Muffins

3 C. whole bran cereal
1 C. unprocessed bran mixed with 1 C. boiling water
1/2 C. oil
2 C. buttermilk
2 eggs beaten
1 C. raisins
1 C. packed brown sugar
2 1/2 C. flour
2 1/2 t. baking soda
3 T. butter
1/3 C. corn syrup
2/3 C. chopped nuts

Stir together the cereal, bran and water; let cool. Add oil, buttermilk, eggs, raisins and 3/4 C. of sugar. Mix flour and soda; stir into bran mix. Use or store for 2 weeks. To bake, spoon 1/4 t of butter, 1/2 t each syrup and sugar and 1 t. nuts into each well- greased 2 1/2" muffin cup. set in 400 degree oven to melt (about 2 minutes). Fill cups 3/4 full with batter. Bake in oven at 400 degrees for 20 minutes.

Makes 2 dozen Muffins 

Orange Bran Flax Muffins

1 1/2 C. oat bran
1 C. flour
1 C. brown sugar
1 C. buttermilk
1 C. flaxseed, ground
1/2 C. canola oil
1 C. wheat bran
2 eggs
1 T. baking powder
1 t. baking soda
1/2 t. salt
1 1/2 C. raisins
Oranges

Preheat oven to 375. Line two 12- count muffin pans with cupcake liners. In large bowl, combine oat bran, flour, flaxseed, wheat bran, baking powder, and salt. In blender combine oranges, brown sugar, buttermilk, oil, eggs and baking soda. Pour orange mixture into dry ingredients. Mix well and stir in raisins. Bake for 18-20 minutes. 

Cracked Wheat Bread

2 T. dry yeast
3 C. thick-cooked cracked wheat (about 1 C. with 3 C. water)
3/4 C. warm water
3 T. shortening
1 T. salt
3 T. sugar
6 C.flour

Dissolve yeast in water. Mix warm cracked wheat, shortening, sugar, and salt together and mix well. Add flour and knead for 10 minutes. Let raise an hour or more and divide into tow large loaves. Cover and let raise until light. Bake at 375-400 for 50-60 minutes.

Pineapple Nut Bread

2 C. flour
1 egg, beaten
1/2 C. sugar
1 t. vanilla
1 t. baking powder
2 T melted butter
1/2 t. salt
1 C. crushed pineapple not drained
1 C. raisins
1/2 C. chopped nuts
1 t. soda

Sift flour, sugar, baking powder, and salt. Add raisins and nuts. Combine egg, vanilla, and shortening. Add to mixture. Dissolve soda in pineapple and add. Stir just until blended. Pour into greased 8x4x4 loaf pan and bake at 350 for about an hour. 

Whole Wheat Nut Biscuits

1 C. flour
1 C. whole wheat flour
2 t. baking powder
1/2 t. baking soda
6 T. butter
1/2 C. chopped nuts
2/3 C. buttermilk
1 egg, slightly beaten
butter

Heat oven to 425. Combine flour, baking powder, salt and baking soda. Cut in butter until mixture resembles coarse crumbs. Stir in nuts. Combine buttermilk and egg. Then stir into other ingredients, stirring just until dough forms a ball. Turn out onto lightly floured surface and knead gently 1 minute. Roll out to 1/2" thickness. Cut into 1 1/2" biscuits. Bake on unbuttered cookie sheet 12- 14 minutes. 

Banana Bread

1 C. sugar
1/2 C. shortening
2 C. flour
1 T soda
salt
2 Eggs, beaten
3 T. buttermilk
3 ripe mashed bananas or 1 C worth

Cream sugar and shortening, add eggs, buttermilk, and bananas. Sift dry ingredients together and add to liquid. Pour into greased loaf pan. Bake at 350 for 30 minutes. Turn oven to 300 and then continue baking until done.

Beth's Banana Nut Loaf

Mix together in a large bowl:
 6 ripe bananas, mashed
 4 C. sugar
 1 1/3 C. oil
 4 eggs beaten
 4 T. sour cream

Then add:
4 C. flour
1 1/2 soda
1 1/2 t. salt
2 t. vanilla

Mix and add 2 C. chopped nuts. Bake in well- greased and floured bread pans, 1 hour at 325

Grandma Melling's Potato Rolls

Dissolve: 1 1/2 T. yeast in 3/4 C. warm water.

In Mixer combine:
3/4 C. Shortening      
 1 1/2 C. Mashed Potatoes                    
 3 C. Warm milk      
 1 T. Salt                        
 1/3 C. Sugar              
 3 Eggs
Add enough flour to make a soft dough and then knead or mix at least 5 minutes. Let rise 2 to 4 hours at room temperature, or overnight in the refrigerator. (I use 2 T. yeast and then it only has to raise 1 to 1 1/2 hours). Roll out, cut rolls, and dip in butter. Let rise at least one hour or until double in bulk. Bake at 350 to 375 for 20 minutes. Makes two cookie sheets full of rolls (4 to 5 dozen), or 1 sheet of rolls and 1 sheet of cinnamon rolls. 

Punch

Dissolve 1 3-oz pkg strawberry jello in 1 C boiling water
Add:

• 1 6-oz can frozen lemonade
• 3 C cold water
• 1 qt cranberry juice cocktail
• 2 C pureed frozen strawberries

Just before serving, add 1 pt lemon-lime soda

Makes 30 5-oz servings.

The "Real" Orange Julius

1 T powdered or instant dry milk
9 large ice cubes
1 t vanilla
1 1/2 C orange juice
1/2 C sugar

blend in blender

Hot Chocolate Mix

1 20-qt size Carnation instant milk
2 1/2 lb pkg powdered sugar
1 large Cremora or other creamer
1 large quick instant hot chocolate mix
mix all together in very large container. To prepare, add 1/3 C mix to 8 oz hot water

Aunt Roma's Hot Punch

1 6-oz can frozen orange juice

1 6-oz can frozen lemonade
10 C water
1 C sugar
1 tsp each: vanilla & almond extract

Heat to combine all ingredients. Serve hot!