1 C all-bran cereal
3/4 C sugar
3/4 C shortening
1 T salt
2 C boiling water
2 pckgs. yeast
1/2 C warm water
2 eggs
6-9 C flour
Pour boiling water over cereal, sugar , shortening and salt to dissolve. Cool to lukewarm. While it is cooling, dissolve yeast in warm water. When cereal mixture is cool, add yeast, eggs and flour. Stir together, no kneading is necessary. Let bread rise until double. Shape into loaves or rolls, let rise again and bake at 350 until done.
http://recipecircus.com/recipes/vishusvi/BREAD/Redeemer_Communion_Bread.html
Showing posts sorted by relevance for query cereal. Sort by date Show all posts
Showing posts sorted by relevance for query cereal. Sort by date Show all posts
Saturday, March 28, 2009
Sunday, March 23, 2008
Six Weeks Muffins
15 ounces raisin bran cereal
3 cups sugar
5 tablespoons baking soda
1 teaspoon salt
4 eggs, beaten
1 cup applesauce
1 quart buttermilk
5 cups all-purpose flour
Mix cereal, sugar, flour, soda and salt in a very large bowl. Add eggs, applesauce and buttermilk. Mix well. Store covered in the refrigerator. Will keep 6 weeks. More raisins and pecans may be added if desired.
To bake, fill greased muffin tins two-thirds full and bake at 400 degrees for 12 to 15 minutes.
Yield: 30 regular or 90 mini muffins.
3 cups sugar
5 tablespoons baking soda
1 teaspoon salt
4 eggs, beaten
1 cup applesauce
1 quart buttermilk
5 cups all-purpose flour
Mix cereal, sugar, flour, soda and salt in a very large bowl. Add eggs, applesauce and buttermilk. Mix well. Store covered in the refrigerator. Will keep 6 weeks. More raisins and pecans may be added if desired.
To bake, fill greased muffin tins two-thirds full and bake at 400 degrees for 12 to 15 minutes.
Yield: 30 regular or 90 mini muffins.
Saturday, August 11, 2007
Five-Grain Cereal
1/3 cup flax seeds
1 1/4 cups steel cut oats (Irish)
2/3 cup dried apricots, coarsely chopped
2/3 cup dried apples, coarsely chopped
2/3 cup dried bananas, chip
1/2 cup cracked wheat
1/2 cup uncooked regular grits
1/2 cup oat bran
1/3 cup wheat bran
3/4 teaspoon salt
13 1/2 cups water
Place flaxseed in a spice or coffee ginder; process until ground coarse.
In a large bowl, combine ground flaxseed, oats, and the next 8 ingredients; stir well to combine.
Bring water to a rolling boil in a large saucepan.
Add in cereal; cover and lower heat; simmer 15 minutes, stirring occasionally.
Uncover and cook 2 minutes or until thick, stirring constantly.
1 1/4 cups steel cut oats (Irish)
2/3 cup dried apricots, coarsely chopped
2/3 cup dried apples, coarsely chopped
2/3 cup dried bananas, chip
1/2 cup cracked wheat
1/2 cup uncooked regular grits
1/2 cup oat bran
1/3 cup wheat bran
3/4 teaspoon salt
13 1/2 cups water
Place flaxseed in a spice or coffee ginder; process until ground coarse.
In a large bowl, combine ground flaxseed, oats, and the next 8 ingredients; stir well to combine.
Bring water to a rolling boil in a large saucepan.
Add in cereal; cover and lower heat; simmer 15 minutes, stirring occasionally.
Uncover and cook 2 minutes or until thick, stirring constantly.
Saturday, April 12, 2008
Bran Muffins
1 (15oz) box Raisin Bran cereal
1 qt buttermilk
2 1/2 cup sugar
5 cup flour
2 tsp salt
1 cup vegetable oil
4 eggs, beaten
5 tsp baking soda
Mix all ingredients together and refrigerate for at least 6 hours before baking. Fill
muffin pans 2/3 full. Preheat oven to 375*. Bake for 15-20 minutes. Makes at
least 6 dozen. Batter may be kept in refrigerator for up to 6 weeks.
1 qt buttermilk
2 1/2 cup sugar
5 cup flour
2 tsp salt
1 cup vegetable oil
4 eggs, beaten
5 tsp baking soda
Mix all ingredients together and refrigerate for at least 6 hours before baking. Fill
muffin pans 2/3 full. Preheat oven to 375*. Bake for 15-20 minutes. Makes at
least 6 dozen. Batter may be kept in refrigerator for up to 6 weeks.
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