Birds & Words

Sunday, March 20, 2011

Goodies @ RMM

I told the class on Saturday I'd post my recipe for Bran Muffins that I brought for them.   So here it is...

2 1/4 oat bran (I buy it in bulk at Whole Foods)
1 Tbsp. baking powder
1/4 cup brown sugar
1/4 cup honey or molasses
1 1/4 cup milk
2 eggs (or egg whites)
2 Tbsp. vegetable oil
Mix & add whatever you want of the following:
1/4 c. chopped nuts (I use more than this!)
1/4 c. raisens
1/4 c. dates
The muffins we had in class had (instead of the above):
3/4 cup walnuts
1/2 orange, chopped (I left a bit of orange peel on, chopped it finely and added that, too)
about 1/2 cup of frozen homemade cranberry sauce, leftover from the holidays this year.

Bake in muffin tins at 425 for 15-17 minutes.  12 muffins.

Last week we had some chocolate chip cookies.  Here's my bestest chocolate chip cookie recipe:

2 sticks butter
2/3 cup brown sugar
2/3 cup white sugar
2 eggs
1 1/2 teaspoon vanilla (Mexican is best)
Mix & add:
2 3/4 cup flour
1 teaspoon salt
1 teaspoon baking soda
Mix into a dough & add 2 cups chocolate chips and pecans or walnuts, if you like.  Bake at 375 for about 11 minutes.

Finally, we had cinnamon rolls a couple of weeks ago.  This is a great recipe that doesn't take too long to rise, so you can mix them up and bake them for a weekend treat.

2 packages active dry yeast
1/4 cup warm water
1 1/2 cups buttermilk
1/2 cup vegetable oil
4 1/2 cups flour
1 teaspoon salt
1/2 teaspoon baking soda
1/2 cup butter, melted
1 1/4 cups brown sugar
1 1/2 teaspoon ground cinnamon
chopped pecans, if desired

1.  In a large bowl, dissolve yeast in warm water.  Let stand until creamy, about 10 minutes.  In a small saucepan, heat the buttermilk until warm to the touch.
2.  Pour the buttermilk and oil into the yeast mixture, mix well.  Combine the flour, salt and baking soda.  Stir the flour mixture into the liquid 1 cup at a time until a soft dough forms.  Turn dough out onto a lightly floured surface and knead 20 times.  Cover and let rest for 15 minutes.  In a small bowl, stir together the butter, brown sugar and cinnamon (and pecans, if you want them).
3.  On a lightly floured surface, roll dough out onto a large rectangle.  Spread the brown sugar and butter mixture over the dough, roll up into a log and pinch the seam to seal.  Slice into 1 inch pieces and place cut side up in a lightly greased 10 x 15 baking pan.  Cover and let rise 30 minutes or cover and refrigerate overnight.  If baking immediately, preheat oven to 400 degrees.
4.  Bake in preheated oven for 20 to 25 minutes, until golden brown.  Let stand for 2 to 3 minutes before serving.



  1. YUMMY!!!!! So glad you posted these.
    Do you think, since I am not at a high altitude, I should change anything in the cooke recipe? Did you change anything in the others for high altitude? Just wondering. Everyone liked the cookies tonight. They ate them all. :)

  2. No change for the other recipes, those are the originals. The cookie recipe is the toll house recipe with extra flour so they would hold their shape and less butter for altitude.

  3. Thanks!!! I liked that they held their shape. :)