Tuesday, March 27, 2007

for sheelagh- ICE BOX MUFFINS

this recipe came from my godfather's mom. i'm sure it's been around for forever though. the really great thing is that you can keep the batter in the fridge for almost forever and it almost seems to improve with time! my mom used to make this all of the time when we were kids and then she'd only make a few muffins at a time- that way they were always fresh. toss in a few dried cranberries and it gets even better.

1 cup margarine
1.5 cups honey
4 eggs, beaten
1 quart buttermilk
4 cups All Bran/ Bran Buds
2 cups loose, real bran
1 cups boiling water
5 cups flour
5 tsp. soda
1 tsp. salt
a half a box of raisins or dry cranberries

pour water over the real bran. cream margarine and honey. add the beaten eggs, buttermilk, and bran cereal to the shortening mixture. add flour, salt, and soda. add the dry fruit and fold until moist.

bake at 400 for 15-20 in greased muffin tins.


Wednesday, March 14, 2007

alright, marc.

what's in the raspberry vinaigrette you guys make at work? i love, love a good brewers salad and am itching to know how to make the dressing. it's okay if you can't tell... we can still be friends.



Tuesday, March 06, 2007

Best Banana Bread Ever!

Banana Bread
Yield: 4- 7x3 in loaves

Prep time: 10 min
Cook time: 1 hour

* The secret to a REALLY good banana bread is very ripe (black) bananas.
Always in search of the perfect banana bread recipe, I found this one through my sister-in-law. This recipe makes a super dense, moist bread that you won't be able to get enough of!


3/4 c butter
3 c white sugar
3 eggs
6 very ripe banana's mashed
1 (16 oz) container sour cream
2 tsp vinalla extract
2 tsp ground cinnamon
1/2 tsp salt
3 tsp baking soda
4 1/2 c all-purpose flour
1 c chopped walnuts (optional)


Preheat oven to 300 degrees F (150 degrees C)
Grease four 7x3 in loaf pans

In a large bowl, cream butter and 3 c sugar.
Mix in eggs, mashed banana's, sour cream, vanilla and cinnamon.
Mix in salt, baking soda and flour.
Stir in nuts.

Divide into prepared pans.

Bake for 1 hour, until a toothepick inserted in the center comes out clean.

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