Brer Rabbit All-Bran Muffins

Here’s another bran muffin recipe, this time using molasses. The brand Brer Rabbit has several types of strengths, including a lighter, darker and blackstrap. Each has differing intensity of flavor. If you don’t have this brand of molasses, you can use another. Brer Rabbit All-Bran Muffins 1 c Kellogg’s All-Bran 3/4 c milk 1 c … Continue reading

Corn Bread

From the blue and orange box, this recipe isn’t exactly the same as what is on the Albers box today but it’s very similar. I recently ran out and haven’t replaced the box for comparison’s sake, but from the Albers website it seems the main differences are the modern amount of baking powder has been … Continue reading

Bran Date & Nut Muffins

Third in a series of bran muffins, today we have Bran Date & Nut muffins. These muffins are intended to be “mini muffins” with the direction to bake them in a gem pan. Gem pans can be configured in a variety of arrangements but they are usually intended to make a dozen or two dozen … Continue reading

Bran Muffins

More bran muffins, this time calling for straight bran. You can use Graham flour or unbolted wheat flour, or even whole wheat flour in a pinch. Bran Muffins 2 c flour 3 1/2 teas B.P. 1 1/2 teas salt 1/3 c sugar 1 egg 1 3/4 c milk 2 c bran 3 tbs melted shortening … Continue reading

All-Bran Muffins

All-Bran by Kellogg’s, while suggesting it is “all” bran, is actually a cereal made with bran, sugar, malt flavoring and salt. Some vitamins and minerals are added for health benefits. All-Bran was introduced in the USA in 1916. According to the Kellogg’s website, they “invented” bran muffins, but I found a citation at a different … Continue reading

Mountain Snow Puffs

This recipe for mountain snow puffs starts off with a choux base – meaning a cream puff. Next comes a filling of pineapple and coconut. The structure of the recipe is similar to our modern format, but the method reads a bit like your grandma is telling you over the phone what to do. Mountain … Continue reading

Cheese Rolls

This recipe for cheese rolls sounds yummy and has a lovely technique for attractive rolls at the end. But first, let’s talk yeast. We have learned previously that yeast was a byproduct of beer making, and has been around for hundreds of years. Prior to the use of yeast, most bread was either a sourdough … Continue reading