Bran muffins

2c water (boiling)
5 t baking soda
1 c shortening
2 c sugar
1 qt buttermilk
4 c all-bran
1 t salt
2 c bran flakes
2 c raisins
5 c flour
4 eggs
1 c nuts

1. Add soda to boiling water, cool and set aside.
2. Cream shortening and sugar, add eggs 1 at a time.
3. Add buttermilk, flour and salt.
4. add soda mix.
5. Add remaining ingredients, mix well.
6. Can last 6 weeks.

*Store in fridge, covered.
*Can last 6 weeks.

Buttermilk Syrup

1 c. sugar
1/2 c. buttermilk
1/4 c. butter

Bring to boil and take off heat.
Add:
1/2 t. soda
1 t. vanilla

Waffles

1 3/4 c. flour
2 t. Baking powder
1 T. sugar
1/2 t. salt
3 eggs
1 3/4 c milk
1/2 c vegetable oil or applesauce

Mix all dry ingredients. Stir in oil and milk. Gently fold in beaten eggs. Do not over mix.

Jungle French Toast Sticks

nonstick cooking spray
1 small banana peeled
6 slices whole grain or whole wheat bread
2 eggs
1/2 c. milk
1/4 t. cinnamon (optional)
powdered sugar

1. Turn oven to 400 F. Lightly coat baking pan with spray.
2. Put banana on cutting board. Cut crust off bread slice.
3. Spread cream cheese on 3 slices of bread, top with banana slices then top with other 3 bread slices.
4. Put sandwich on cutting board, use knife to cut each sandwich lengthwise into 3 pieces. Set aside.
5. Crack the eggs into a medium bowl and beat. Add the milk and cinnamon. Mix.
6. Dip sandwich pieces into mix making sure to coat all sides. Hold it over bowl to let egg mixture drop off.
7. Put in baking pan, repeat with remaining. Pour any remaining eggs over bread in pan.
8. Put the baking pan in the oven for about 20 minutes or until they are brown or toasted. Turn once half way through baking time. Remove from oven and place on wire rack.
9. Use spatula to remove french toast sticks and serve warm. Sprinkle with powdered sugar.

Crockpot yogurt

1/2 gallon (8 cups) milk -I use whole
1/2 c plain yogurt (individual size for the first time)
sweetener of choice (1/2 c honey)
1 T vanilla (optional)

Pour 8 cups of milk into crockpot. Turn it on low, put lid on and heat milk for 2 1/2 hours.

Then turn crockpot off and let it sit covered for 2 1/2-3 hours.

Then, remove 1-2 cups of the yogurt from the crockpot. Add plain yogurt, honey and vanilla whisk. Add back into crockpot and whisk good. Cover the crockpot and wrap it in a thick towel (beach towel works good) to insulate it. Now let it culture by letting it stand for 8+ hours or overnight.

* I don't make this to eat plain, I don't really like the taste plain like this. But I haven't played around with it to much by adding fruit or jam or more sugar?? But it is awesome for smoothies and popsicles. This usually gives me 2 quart and 1 pint jars worth of yogurt. I make smoothies for breakfast or snack and pour the extra into popsicle molds.

I usually start it late afternoon 3 or 4 oclock.

Baking Powder Biscuits

2c Flour
1T Baking Powder
1t Salt
1/2c Shortening
1c minus 2T Milk

Cut shortening into other dry ingredients. Then add milk. Mix lightly. Cut out. Bake 400 for 15-20 minutes or until golden brown.

Homemade Buttermilk Syrup

■1/2 cup butter (1 stick)
■1 cup granulated sugar
■1/2 cup fresh buttermilk
Melt together in a medium saucepot over low until butter is melted, then bring to a boil and boil for 1 minute.

Remove from heat and stirring with a wire-whip, add:

■1 teaspoon vanilla
■1 teaspoon baking soda
The pot will froth and foam up when you add the soda- don’t worry- that’s what’s supposed to happen. Continue whipping for a few seconds and the froth with mellow a little bit. Serve immediately over french toast, waffles or pancakes. Be amazed at how much everyone loves it. You’re welcome!