Refrigerator Bran Muffins

With this recipe, you can save time and effort on those hurried occasions by making up the batter ahead.  Better yet, make double or triple batches and always have batter on hand.  Store it the refrigerator in a covered container for up to one week, then fill the muffin tins that you need and return the rest to the refrigerator for another day.  Let the muffins bake while you do your other tasks.

The following recipe makes about 18 large muffins.  The recipe can be doubled or tripled to make plenty of batter for later occasion.

Refrigerator Bran Muffins Recipe 

Ingredients

3 cups all-bran cereal such as All Bran or Bran Buds
1 cup raisins
1/2 cup melted butter
1 cup very hot water
2 large eggs
2 cups buttermilk
1 cup sugar
2 cups all-purpose flour
1 cup stone ground wheat flour
1 tablespoon baking soda
1/2 teaspoon salt

Directions

Preheat the oven to 400 degrees.

1. In a medium bowl, add the cereal and raisins and then the very hot water.  Stir in the melted butter.  Set it aside to soak.
2. In another bowl, whisk the eggs and stir in the buttermilk and sugar until the sugar is dissolved.
3. In a large bowl, whisk the flours, salt, and baking soda together until well combined.
4. Make a crater in the dry ingredients.  Pour in the egg mixture and the cereal mixture and then stir with a spatula until combined.
5. If you choose to make muffins now, fill well-greased tins two-thirds full.  Refrigerate the remaining batter in a covered container in the refrigerator.
6. Bake the muffins for 14 to 18 minutes or until they test done.  Let them sit in the tins for several minutes and then remove them to wire racks to cool.  Freeze any leftovers.

This is a great recipe to use in your RV.  Simply mix the muffins in the kitchen at home and pack the batter in the RV.  You can bake up as many muffins as you need anytime that you need them.

Baker’s note: This is an old-time, heritage recipe.  Originally, refrigerator muffins were kept in the refrigerator for three weeks or more.  Today, it is recommended that you not keep batter with eggs that long.

Cadbury Creme Egg Chocolate Caramel Shortbread

Oh my God!!! Why, when you're trying to be good do recipes like this pop in your Timeline?!?

Cadbury Creme Egg Chocolate Caramel Shortbread
Serves 12

Prep Time: 30 min Cook Time: 20 min Total Time: 1 hr

For the shortbread base
150g / 5.3 ounces / 1 stick plus 3 tbsp unsalted butter, softened
50g / 1.7 ounces / 1/4 cup golden caster sugar
160g / 5.6 ounces / 1 1/3 cups plain flour

For the caramel layer
1 397g can condensed milk (normal sized can)
150g / 5.3 ounces / 1 stick plus 3 tbsp unsalted butter
150g / 5.3 ounces / 3/4 cup golden caster sugar

For the chocolate
100g / 3.5 ounces / 1/2 cup milk chocolate
200g / 7 ounces / 1 cup plain chocolate

For the Creme Egg topping
3 Cadbury Creme Eggs (or however many you want - go crazy!)

Instructions
Preheat your oven to 180C/gas mark 4/350F and prepare a square or rectangular tin that's roughly 9 inch square (if you use a smaller tin, your Shortbread will just be thicker).
To make your shortbread base, combine the very soft butter with the sugar, and then mix in the flour until you have a delicious mess. Pop into your tin, and work into the corners with the back of a wet spoon (it's sticky!). Prick with a fork all over, and bake for 25-30 minutes (depending on oven shelf - mine was on the middle shelf) or until golden brown (see photo in post). Remove and leave to cool COMPLETELY before you add the caramel layer.

For the caramel layer
To make your caramel, combine the condensed milk, butter and sugar together in a saucepan over a very low heat. Stir constantly as the mixture melts together. Once it's all melted, increase the heat to medium, but be sure to stir it constantly.
As the sugar dissolves, the mixture will turn from yellow-y to golden, and thicken (see pictures below). Heat gently for approx ten minutes, until it's come to a gentle boil (it should JUST be bubbling slightly and you should be stirring constantly and watching it like a hawk). Once it's the thickness of a very thick yoghurt or gravy, remove from the heat and pour into a cold bowl to cool down completely. Once cool, pour it onto your shortbread layer.

For the chocolate
Simply break your two bars of chocolate into chunks and pop into a microwave proof bowl. Heat on 30 second intervals until soft, not forgetting to remove and stir after every 30 seconds. Be careful - the bowl may get very hot! When it's almost melted, remove from the microwave as the residual heat will continue to melt the chocolate.
Pour over your caramel layer, using the back of a spoon to spread into the corners.

For the Creme Egg topping
I separated the creme eggs as much in half as possible, then just placed 'artistically' on top of the still melty chocolate layer.
Chill in the fridge for 2 hours, or overnight. Use a very sharp knife (dip in boiling water if you're having trouble cutting) to cut into squares.

Loaded Cauliflower

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 It is ABSOLUTELY AMAZING!!!!

OADED CAULIFLOWERheart emoticon heart emot

Low carb!!!!

Ingredients:
1 large head of Cauliflower cut into bite size pieces (approx 6 cups)
6-8 strips of bacon cooked and crumbled (Cooked in oven at 400° for 20 mins)
6 Tbs chopped Chives
1/2 cup Mayonnaise
1/2 cup Sour Cream
2 cups Colby Jack Cheese ( may use cheddar)
8 oz container sliced mushrooms (optional)

Directions:
Preheat oven to 425°
In a large pot boil water and cook Cauliflower for 8 - 10 minutes, drain and let cool.
In a large bowl combine sour cream, mayo, 1/2 of crumbled bacon, 3 tbs chives, 1 cups of cheese,mushrooms(optional) and cauliflower and mix well... place in baking dish and cover with remaining 1 cup of cheese and rest of bacon crumbles. Bake for 15-20 minutes until cheese is melted. top with remaining 3 T chives and serve.
ENJOY!!!! —

Crostoli

Ingredients
1 lb.  flour
4 oz- Sugar
2 oz- Butter
3 eggs
salt
Powdered sugar

Preparation
Mix flour with sugar and a pinch of salt.
Then mix with melted butter and eggs. Making the dough rest for 1/2 hour and roll with a rolling pin to get 1 pastry thin enough.
Cut strips about 3 cm then fry until golden. Dry with paper towels and sprinkle with powdered sugar.

Zucchini Parmigiana

Ingredients
4 Tbsp 100% Organic Extra virgin olive oil
6 zucchini
10 oz- Mozzarella
1 ½ lb- Chopped tomatoes
2 garlic cloves
basil
2 oz- grated Parmigiano
salt

Preparation
Peel the zucchini and slice lengthwise with a thickness of ½ cm.
Place the zucchini in a large frying pan greased with olive oil and cook until golden on both sides.
In another pan with extravirgin olive oil fry garlic then add the chopped tomatoes, the basil, salt and mix in the mixer.
In a baking dish greased with extravirgin olive oil put layered zucchini, mixture, Parmigiano and mozzarella, cut into thin slices, then continue until completion of the ingredients.
Bake at 200 ° C / 400 ° F for 45 min. 

Serve.

GREEK LEMON, BUTTER, PARMESAN POTATOES

‎3 lbs potatoes

1 cup chicken broth
2 tablespoons fresh lemon juice
1/4 cup butter, melted (no substitutes)
1 teaspoon oregano (or to taste)
1 tablespoon fresh minced garlic (optional or to taste)
salt and pepper
1/2-3/4 cup grated parmesan cheese (or to taste)
chopped fresh parsley

Cook on 375 for 40 minutes....turn potatoes over and add parmesan, bake another 15-20 minutes

Old Fashion Apple Cake

Today was a perfect day for an old fashion apple Cake!
5 eggs
1 1/2 cups sugar - reserve the half for dusting over apples
1/2 cup veg oil
1/2 cup Milk
1 teas Vanilla extract
2 cups Flour
2 teaspoons Baking Powder
1 tsp.  Cinnamon
2 large apples peeled and sliced thin

direction
mix eggs and sugar with mixer , add the liquids
then the dry ingredients.
Grease and flour a tube pan pour half the batter and layer the sliced apples over the batter ..
sprinkle the 1/2 cup of sugar with the cinnamon leaving some for the top
pour remaining batter and finish with remaining sugar and cinnamon ..
Bake Oven at 350* for 45 min

Enjoy

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