All-Bran Muffins

We love these muffins!  They are good plain or with honey, jam, peanut butter, etc.

 

All Bran Muffins

1 1/2 C. 100% All-bran

1/2 C. boiling water

3/4 C. sugar (I use 1/2 C. honey)

1/4 C. shortening (I use 1/8 C. oil, 1/8 C. unsweetened applesauce)

1 egg

1 C. buttermilk

1 1/4 C. flour (I have used whole-wheat before)

1 1/4 tsp. soda

1/4 tsp. salt

Pour 1/2 C. boiling water over 100% bran.  Let it set until liquid absorbs (about 5 minutes).  Cream shortening and sugar.  Add eggs and beat.  Add buttermilk to soaked bran and then mix with shortening, sugar, and eggs.  Mix flour, soda, and salt.  Add to all bran mixture and stir until blended.  Pour into greased muffin tins.  Fill muffin tins about 3/4 full.  Bake at 375 degrees for about 15 minutes or until an inserted toothpick comes out clean.  Use what you need and put unused batter in the fridge.  It keeps well for up to 6 weeks.  Use as needed, but do not stir the batter after it is put in the fridge.  Just spoon into the muffin tins as you use it.

*I like to make a double batch so that I can bake some and then have leftover batter to put in the fridge.  It makes about 4 dozen muffins.

recipe from my BYU-Idaho cooking class cookbook by Carma Sutherland

Homemade Pizza

Homemade Pizza

1 1/2 C. warm (105-115 degrees) water

1 Tbsp. sugar

1 Tbsp. yeast

1/2 tsp. salt

3-4 1/2 C. flour (I used bread flour)

butter

garlic salt (to sprinkle on top)

oregano (to sprinkle on top)

In a large bowl, combine water, sugar and yeast.  Let stand for 10 minutes or until yeast is bubbly.  Add salt and stir.  Add 1 1/2 C. of flour and mix well.  Gradually add more flour (usually between 3-4 cups, depending on your elevation and humidity) until dough starts to pull away from the sides of the bowl and it barely sticks to your finger.  Cover and allow to rise for 45 minutes or until doubled in bulk.  Remove some dough from the bowl and place on a surface sprayed with cooking spray.  Roll out until you reach your desired thickness (try to roll it out fairly thin since it puffs up a fair amount when baking).  Transfer the dough to a greased baking sheet.  Using a fork, prick several holes in the crust.  Drizzle crust with a little oil and brush it all the way up to the edges.  Sprinkle with garlic salt.  Bake at 425 degrees (I did 415 degrees) for 7-12 minutes or until crust is golden.  Remove from oven.  Spread a layer of sauce over the crust.  Top with whatever toppings you like.  Then sprinkle with oregano.  Return pizza to oven and bake 7-12 minutes or until cheese is melty and the crust is golden brown.

*I did a triple batch so that we would have leftovers.

recipe from Our Best Bites and I also used their tips found here. 

Swig Sugar Cookies

Swig Sugar Cookies

1 C. butter, softened

3/4 C. canola oil

1 1/4 C. sugar

3/4 C. powdered sugar

2 Tbsp. water

2 eggs

1/2 tsp. soda

1/2 tsp. cream of tartar

1 tsp. salt (I did 1/2 tsp.)

5 1/2 C. flour

1/4 C. sugar (for rolling cookies in)

dash of salt (for rolling cookies in)

Place butter, oil, sugar, powdered sugar, water and eggs into mixer.  Cream it all together for 2 minutes or until smooth and silky.  It will be kind of thin (in comparison to most cookie dough recipes) so be aware.  In a separate bowl, combine soda, cream of tartar, salt and flour.  Add the dry ingredients to the creamed mixture.  Mix until just combined.  It will be kind of crumbly.  Roll the dough into balls and place them on a greased cookie sheet.  In a small bowl, place 1/4 C. of sugar and a dash of salt.  Dip te bottom of a glass cup into the sugar then press it into the dough ball.  Make sure that you don't press it out too flatly, you want the cookie to still have a nice substance to it.  Bake at 350 degrees for 6-8 minutes.  Keep an eye on them--they are much better if they are slightly under-baked.  Wait until the cookies are completely cooled before frosting them.

Frosting

1/2 C. butter, softened

3/4 C. sour cream (I did a little less)

2 lb. powdered sugar (7-8 C.)

1/2 tsp. salt (I did 1/4 tsp.)

2-4 Tbsp. milk

3-4 drops red food coloring

Beat the butter, sour cream, powdered sugar and salt together.  Add milk a little bit at a time until you have a smooth frosting.  Mix in food coloring.

*I like to store these cookies in the fridge or somewhere cool.

recipe from Jamie Cooks It Up