Oat Bran Muffins

Moist & delicious!  Based on a Better'n Eggs recipe.

1 3/4 cup oat bran

1/2 cup flour

1/4 cup brown sugar

1 Tablespoon baking powder

1 teaspoon cinnamon

1 cup milk (whole, skim or soy)

4 oz. Better'n Eggs/Eggbeaters/egg substitute

1/4 cup honey

3 Tablespoons corn oil

1/4 cup chopped nuts

1/2 cup raisins

3/4 cup chopped apple OR 2 bananas (mashed) OR 1/2 cup pumpkin puree

 Preheat oven to 425^oF.  Combine dry ingredients and add milk, egg substitute, honey & oil.  Mix until just moistened.  Add nuts, raisins and apples (or bananas or pumpkin puree).  Fill well-greased muffin tins (or use muffin papers).  Bake for 15 minutes (longer for larger- than-standard muffins).  Mini-muffins = 9 minutes.  Yield 20 regular muffins, 6 dozen minis.

 NOTES:  I often double the nuts.  Replace raisins with chopped dates.  Add ginger, nutmeg. 

These do not rise much.  One of our favorites!

6-WEEK RAISIN BRAN MUFFINS

Printed from COOKS.COM

1 (15 oz.) box Raisin Bran cereal
1 c. oil
3 c. sugar
4 beaten eggs
1 qt. buttermilk
5 c. flour
5 tsp. baking soda
2 tsp. salt

Mix cereal, sugar, flour, salt, and soda in large bowl. Add beaten eggs, shortening and buttermilk, mixing well. Store in covered container (Tupperware) in refrigerator until desired. (Will last up to 6 weeks in refrigerator; use as needed.) Fill muffin cups 2/3 full and bake at 350 degrees for 25 minutes.

NOTES:  Decrease the sugar as desired; I use 2 1/4 cup.  Once refrigerated, do not mix again.  Yield: about 5 doz.  This recipe has been around for decades.  A real keeper!  Thanks to Mrs. Schiller for introducing me to these wonderful muffins.

MODIFIED Nestle Toll House Chocolate Chip Cookies

 2 ¼ c. whole wheat flour

1 tsp. baking soda

1 tsp. salt

1 c. Crisco butter-flavor no-trans-fat shortening + 2 Tbsp. water

½ c. granulated sugar

½ c. brown sugar

1 tsp. vanilla extract

2 eggs – equivalent Egg Beaters = ½ c.

2 c. chocolate chips = 12-ounce package

2 c. chopped walnuts – large chunks (not fine chop)

 Sift flour, baking soda & salt in small bowl (sift to combine & aerate dry ingredients; add large bits of whole wheat bran back into bowl).  Beat shortening + water, sugars and vanilla in large mixing bowl.  Add egg substitute, ¼ cup at a time, beating well after each addition.  Gradually beat in flour mixture (I use 3 additions of dry ingredients).  Stir in chocolate chips & nuts.  Batter will be thick – just enough dough to keep the chocolate & nuts together. 

 Drop by rounded tablespoon onto parchment-lined baking sheets.  (Flatten each cookie – dough spreads very little in baking.)  Bake in preheated 375^oF oven for 10 – 12 minutes; watch for brown edges.  OK to bake 2 pans at a time – may take an additional minute or 2 baking time with 2 pans in oven.  Let stand 2 minutes.  Remove to wire cooling racks.  Makes about 6 dozen cookies.

 Overall, compared to the original recipe - dough is less sweet, hilighting the sweet chocolate taste, great nutty crunch, almost healthy!

Peanut-Ginger dressing

Based on a Fresh Market recipe

 Great on noodles, excellent cabbage slaw dressing!

 3 Tbsp. reduced sodium soy sauce

1/2 cup peanut butter

2 Tbsp. tahini

2 Tbsp water or orange juice

1 1/2 Tbsp brown sugar

2 Tbsp toasted sesame oil

2 Tbsp seasoned rice vinegar

1 tsp. ground ginger

1 tsp. red pepper flakes (opt.)

Whisk together. Toss with noodles or shredded cabbage & carrots.

 NOTES: Nice dipping sauce. Try this with lots of fresh grated ginger!

Chocolate Trifle 

At your request!  Sooo delicious, so processed (sorry!), so popular at any gathering.  Thanks to Colleen for the recipe.

1 chololate cake mix

2 (3³/₄ oz.) pkg. instant chocolate pudding

¹/₃ c. Kahlua

1 (12 oz.) container frozen whipped non-dairy topping

6 Heath bars or brickle bits

Make cake according to package directions.  When cooled, break into 2 or 3 inch pieces.  Make pudding as directed & add Kahlua.  Place ¹/₂ of cake in trifle bowl.  Cover with ¹/₂ pudding mix, then ¹/₂ of the non-dairy topping.  Sprinkle with 3 crushed Heath bars.  Repeat all layers.  Refrigerate all day.  May use large glass bowl if trifle dish is unavailable.

Asian Chicken Salad

serves 8;  based on a Fresh Market recipe

Salad:

4 c. cooked chicken, cubed

3 c. finely shredded cabbage

1 seedless cucumber, cubed

1 bunch scallions, white & green parts, chopped diagonally

1 c. chopped cilantro

1 can Mandarin oranges, drained (reserve liquid), for garnish

Dressing:

2 Tbsp. reduced sodium soy sauce

1/2 c. almond butter (or peanut butter)

2 Tbsp. liquid from oranges (add water if needed)

1 Tbsp. brown sugar

2 Tbsp. toasted sesame oil

2 Tbsp. rice vinegar

1 tsp. ground ginger

1/4 tsp. cayenne pepper

In a large serving bowl, whish together all dressing ingredients.  Toss salad ingredients with vinaigrette in a large bowl until combined well.  Garnish with Mandarin oranges.

Note: Dressing makes a fabulous dip!

Chocolate Silken Tofu Pie 

at your request, from Alton Brown, Food Network

2 c. chocolate chips

1/3 c. coffee liqueur (or instant coffee/expresso)

1 block silken tofu

1 tsp. vanilla extract

1 Tbsp. honey

1 prepared chocolate wafer crust  (I prefer graham cracker)

Place a small metal bowl over a saucepan with simmering water (or use a double boiler).  Melt the chocolate and coffee liqueur in bowl.  Stir in vanilla.  In a blender jar, combine tofu, chocolate mixture & honey.  Liquefy until smooth.  Pour filling into the crust and refrigerate for 2 hours, or until the filling is set. 

NOTE: Very dense & creamy, delicious, serve small slices.