Bran Muffins

*This makes a ton of batter, but keep in mind that you can keep it in the fridge for up to 30 days.

4 c. wheat bran flakes (cereal) (or plain wheat bran)

2 c. All-bran (cereal) (or bran buds)

2 c. boiling water

4 c. buttermilk

1/2 c. melted butter

1/2 c. applesauce (no sugar added)

2 c. sugar

4 eggs

1 tsp. vanilla

5 c. whole wheat flour (you could do half white if you really wanted to)

4 tsp. soda

1 tsp. salt

Mix the bran flakes and All-bran in a bowl. Pour the boiling water over it and mix. Cool some, then add buttermilk, butter, applesauce, and sugar. Add the eggs one at a time, mixing in between. Add vanilla. Combine the flour, salt, and soda in a separate bowl and the add to the bran mixture.

Keep it in a sealed container in the fridge for up to 30 days. When you are ready to bake, grease or use cupcake liners in your muffin tin. Fill cups 3/4 of the way full.

Bake at 375 degrees for 14-16 minutes.

from Grandma Johnson (altered slightly by melskitchencafe.com)

Almond Poppy Seed Bread or Muffins

*I like to half the recipe and use the batter to make muffins.

1 1/8 c. vegetable oil

2 1/4 c. sugar

1 1/2 c. milk

3 eggs

1 1/2 tsp. baking powder

1 1/2 tsp. salt

1 1/2 tsp. poppy seeds

1 1/2 tsp. vanilla extract

1 1/2 tsp. almond extract

3 c. flour

Mix all ingredients in a large bowl; beat for 2 minutes with mixer. Pour into two greased and floured loaf pans. Bake at 350 degrees for 45-50 minutes or 14-18 minutes for muffins. Cool some and top with glaze:

Glaze:

1/4 c. milk (or orange juice)

3/4 c. powdered sugar

1/2 tsp. vanilla extract

1/2 tsp. almond extract

from Fruit Heights 8th Ward Cookbook, Elizabeth Nielson

Apple Pie Filling

*This recipe is for canning your own apple pie filling.

15-20 large apples, peeled, cored, and sliced

4 c. sugar

3 tsp. cinnamon

1 tsp. salt

1 tsp. nutmeg

1 c. Clear Gel A (a modified cornstarch, if you cannot find it just use cornstarch)

10 c. cold water (if your water isn't cold, the clear gel/cornstarch won't dissolve)

3 Tbs. lemon juice

Mix sugar, salt, clear gel A, and spices well. Add to cold water and stir to dissolve clear gel. Cook slowly, bring to a boil to thicken. Add lemon juice. Fill bottles 3/4 full of apples. Pour mixture over the apples (leave room at the top of jar or they will have trouble sealing).

Water bath 20 minutes or pressure 10 lbs for 10 minutes.

Makes approx. 8 quarts.

from Malia Roundy

Tuxedo Salad

*This makes a lot!

16 oz bowtie pasta (farfalle)

The dressing:

1 c. oil

2/3 c. teriyaki sauce

6 Tbs. sugar

2/3 c. apple cider vinegar

1/2 tsp. salt

1/2 tsp. pepper

Mix all ingredients together to create the dressing. Cook the pasta the night before and add it to the dressing so that the pasta can soak it up.

10 oz. baby spinach

6 oz. crasins

2 cans, 11 oz. mandarin orange segments, drained

3 green onions, chopped

1/4 c. toasted sesame seeds

6 oz. honey roasted peanuts

2- 8 oz. cans water chestnuts, drained

teriyaki chicken cooked and cubed and cooled

(you can buy this frozen at some stores, or make your own...I make my own using the following recipe)

Teriyaki Chicken Marinade

3/4 c. brown sugar

2/3 c. soy sauce

1 clove garlic, minced

1/4 tsp. ginger

2 Tbs. lemon juice

Marinade chicken for at least 1 hour. Bake one hour at 325 degrees in sauce turning three times until for tender.

Assemble in a large, large bowl and enjoy!

from Michelle Wright