…because the truth will set you free. These were originally named All-Bran 6 Weeks Muffins but my son’s father started calling them Truth Muffins after eating too many at once and the name stuck. For us any way.
2 c. HOT water
1 box bran cereal
4 beaten eggs
2 tsp. salt
5 tsp. baking soda
1 c. oil
2 c. sugar
1 qt. buttermilk
5 c. flour
Mix 2 c. cereal with the H2O in a LARGE bowl and allow to sit for a few minutes. Add other ingredients (sift flour, salt and soda together) and mix well. Refrigerate overnight.
Bake in greased muffin tins for 20 minutes at 400°F.
Different brands of cereal will affect the flavor, slightly.
The batter keeps for 6 weeks in the refrigerator and you just bake a fresh batch of however many you want each morning.
This was our breakfast, with oranges cut in 1/8s, on many mornings before school.
8 oz. Cream cheese
8 oz. Sour cream (I usually use plain yogurt)
10 oz can bean dip (or plain refried beans)
pkg chili seasoning mix
2 c. shredded Monterrey Jack cheese
2 c. shredded mild cheddar cheese
¼ c. taco sauce
2-3 drops hot sauce, optional
Reserve ½ c. of cheddar and Jack for later. Combine everything else into a large bowl. Mix well. Spread into a 9X13 baking dish. Top with remaining cheese. Bake at 350°F for 20 minutes. Seve hot with deli chips.
Place boneless chicken in the bottom of a casserole dish. Combine 2 cups of grated cheddar with 1 large can of cream of mushroom soup or 1 small can of cream of mushroom soup and 1 small can of cream of chicken soup. Bake at 350°F for an hour. Serve over rice.
Frankly, I liked the sauce that came out of that over the rice better than I liked the chicken. Maybe I should try just combining COM with cheese and see what happens.
We got this trick from Weaver Street Market and I find it works for every kind of green leafy I’ve tried.
Drizzle enough olive oil into a skillet to cover the bottom at medium high heat. Add a dollop of sesame oil. Add a clove or 2 of minced garlic. Throw in a double handful of greens that have been cleaned and sliced up to manageable bite sizes. Toss the greens in the oil as they wilt a little. Sprinkle on enough dried ginger to dust the tops of the greens and then toss the whole lot together and serve it up.
Fresh ginger in the oil is better rather than dried at the end, but dried is handier.
We have used kale, collards and broccoli-rabe. All were excellent.
1 c. butter
1 c. sugar
2 Tbsp. water
1 Tbsp. light corn syrup (I substitute honey)
3/4 c. nuts
4 squares semi-sweet chocolate
Melt 8 oz. butter in a 2 qt. sauce pan over low heat. Add 8 oz. sugar. Stir with a wooden spoon until the mixture begins to bubble. Add 2 Tbsp of water and 1 Tbsp light corn syrup. Put in the candy thermometer. Keep the heat low and stir frequently until the thermometer registers 290°F./150°C.(brittle stage). Sprinkle 6 oz. chopped pecans over the surface and stir in quickly. Pour out into a lightly buttered cookie sheet that has sides. Spread out to 1/4 inch thick.
Cool to room temp. Melt semisweet chocolate (my aunt said 2 squares per side. I needed 4 or more) and spread over the cool toffee. Allow chocolate to firm up. Turn the toffee over and coat the other side with more chocolate.
Break into pieces and store in a tightly sealed container in a cool place. (Ha! Like mine can last long enough to need that kind of storage.)
Makes about 1 lb.
Do NOT make this if you are contemplating weight loss. Something happens when these ingredients are combined in this fashion and it becomes Crack.
Diced and boiled potatoes (I diced @ 2.5 lb, very small)
Little bit of minced or grated onion (1/4 of a small one)
fresh parsley (lots, I used the whole bunch)
lemon juice or vinegar (I used the juice of one large lemon)
oil (Olive, 1/4 cup maybe?)
salt. (just a pinch)
Casbah put a little mayo in it, so I used about 2 Tbsp.
Garlic, hot pepper, black pepper, harissa, red pepper and grated tomatoes are options.
5 cups rolled oats
2 cups chopped walnuts
1 cup pumpkin seeds or sliced almonds (or both)
cinnamon to taste (we use lots)
Mix all the above in a large bowl.
1/4 cup melted virgin coconut oil
1/2 cup Grade B maple syrup
1/4 cup agave nectar
Mix the wet together and pour over dry and mix til covered evenly.
Spread mixture on large cookie sheet or two smaller ones. Bake in 250°F degree oven for 1 hour, stirring every 20 minutes. When done mix in 1 cup chopped dates or other dried fruit you like.
1/2 cup = @380 calories dry.