In medium bowl, pour 2 c boiling water over 2 cups bran cereal.
In separate medium bowl, cream shortening and sugar. Add eggs and buttermilk. Add to bran mix. Fold in flour, baking soda, salt, and remaining 4 c of bran cereal.
Pour into muffin tins until ¾ full.
Bake at 375° for 20-25 minutes.
Notes/Suggestions
Store in jars in fridge for up to 6 weeks or freeze.
Mix white sugar and cinnamon in Ziploc bag. Cut biscuits into quarters. Shake 6-8 biscuit pieces in the cinnamon sugar mix. Arrange pieces in the bottom of the prepared bundt pan. Continue until all biscuits are coated and placed in pan. If using nuts and raisins, arrange them in and among the biscuit pieces as you go along.
In a small saucepan, melt the margarine with the brown sugar over medium heat. Boil for 1 minute. Pour over biscuits.
Bake at 350° for 35 minutes. Let bread cool in pan for 10 minutes, then turn out onto a plate. Do not cut! The bread just pulls apart.
For prep, cut bread and cream cheese into 1” cubes.
Arrange half of bread cubes in 9×13 dish. Scatter cream cheese over bread. Sprinkle 1 c blueberries over cream cheese. Arrange remaining bread over blueberries.
In large bowl, beat 12 eggs, ⅓ c syrup, and 2 c milk. Pour over bread evenly. Cover the dish with foil and chill in refrigerator overnight.
Preheat oven to 350°. Remove dish from refrigerator and bake 30 minutes (covered). Remove foil and bake another 30 minutes until puffed and golden.
While dish is in oven, make sauce in saucepan. Add sugar, cornstarch and water to saucepan. Cook over high heat for 5 minutes or until thickened, stirring occasionally. Stir in 1 c blueberries and simmer for 10 minutes or until berries have burst. Add butter and stir until melted.
1 ½ c (12 oz) creamed cottage cheese, room temperature
½ c honey or molasses
2 T vegetable oil
1 c raisins
Prep/Equipment
Three greased loaf pans
Two large bowls, one can be the large mixer bowl
Electric mixer
Floured surface
Greased bowl
Directions
Preheat oven to 375°.
In large bowl, mix together flours and oats. Set aside.
In a mixer bowl, mix wheat germ, dry yeast, and salt. Add hot water, cottage cheese, honey/molasses, and vegetable oil and mix. Add flour mixture. Mix on high for 3 minutes. Stir in raisins.
Turn dough onto floured surface. Let rest 10 minutes. Knead until smooth, 5-8 minutes. Place in greased bowl and turn dough to oil the outside. Cover and leave at room temperature to rise until double (1 hour). Punch down and divide into thirds.
Place dough into the 3 greased loaf pans. Cover and let rise until double (30 minutes).
Two large greased loaf pans, or 4 small greased loaf pans
Electric mixer
Directions
Preheat oven to 350°.
Mix together sugar, oil and eggs. Add pumpkin and mix. Add flour, baking powder, baking soda, salt, cloves, and pumpkin pie spice and mix. Add water and mix to complete the dough.