3 Giveaways and More

The muffin recipe is a great one and one that allows you to have the fresh batter in the fridge for fresh muffins every morning for a week or more.  The recipe makes 5 dozen good size muffins.  I add lots of walnuts and raisins too. 

Ever-Ready Bran Muffins

5       cups all-purpose flour
5       teaspoons baking soda
2       cups brown sugar
3       cups natural bran
3       cups all-bran cereal
2       cups golden raisins
3       eggs
1       cup vegetable oil
1/4    cup molasses
1       quart lowfat buttermilk
1 1/2  cup water

Combine flour, soda, salt, sugar, bran, raisins into a large bowl.  Set aside.  Whisk eggs with oil and molasses in a large mixing bowl.  Beat in milk and water.  Pour into dry ingredients and stir until well mixed.  Cover tightly and keep refrigerated.  To bake stir cold batter and fill greases tins.  I usually use paper cups.

Preheat oven to 350 degrees and bake for 23 minutes.

Note:  The original recipe calls for 5 cups all-purpose flour but I use only 3 cups all purpose and 2 cups of whole wheat.  I used to use spelt flour a lot years ago.  It is so much better for you than the all-purpose.  You can substitute some of the oil with apple sauce.  I will add fresh blueberries, cranberries, cherries to the batter just before I bake them.  I don't like the fresh fruits sitting in the batter for too many days.  Dates are good too.  Let the batter sit in the fridge at least 1 day.  I find it makes a moister muffin.  Enjoy!

THANK YOU for visiting

My blog doesn't seem to be co-operating the way I think it should.  I am a newbie so bare with me.  Hope this works. 

Back in September I joined a weight lose challenge at LOA called none other than THE BIGGEST LOSER challenge and to my surprise I succeeded.  I lost 25.2 lbs in 9 weeks and won.  I worked sooooo hard.  I continued to lose another 13.4 lbs. before I went on vacation and since then I haven't been as good with the eating part of weight loss.  I inspired my BF Mama Sparks (TAP) and now she is my inspiration.  On Monday at 6:28 a.m. .......yes 6:28 a.m  my phone rang and it was none other than TAP.  She said what are you doing?..........meet me at the gym....... I relented with OK.......I thought to myself I'd rather be sleeping.   I'm still below my biggest loser weight but have gained a few of those nasty pounds back.  I have to get serious about the food again.  It is sooo easy to go back to your old ways.  I'm meeting TAP at the gym at 5 today.

Just about every year when the fresh fruits and veggies are in season I like to make Hamburg Relish and Raspberry Jelly.  They are two of my family's favorites.  If you like to do home canning you must try this recipe. 

Hamburg Relish from Pauline's Kitchen               Yields 12 - 8 oz jars

4 c. ground cucumbers (approx. 8 lg)
1  1/2 c. ground green peppers (3 lg)
1/2 c. ground red peppers (1 lg)
3 c. ground onion (6 lg)
3 c. ground celery (6 lg stalks)
4 T. salt
3  1/2 c. white sugar
2 c. white vinegar
1 T. celery seed
1 T. mustard seed

Wash and grind all vegetables with the coarse blade in your meat grinder.
In a large bowl/crock mix ground veggies with the 4 T. of salt and let stand at least 2 hours in refrigerator.  I usually double or triple the batch and refrigerate over night. 
Drain all excess liquid.  I use my colander.

Wash and sterilize your jars.

In a large heavy stainless steel pot add sugar, vinegar, celery and mustard seed and bring to a boil.
Stir in the well drained veggies, bring to a boil again and simmer 10 minutes.  Stir often.
Pour into sterilized jars leaving a 1/4-inch head space.  Wipe rims; seal.  Process for canning.

Enjoy!!!!!!!!  Try this relish with a grilled cheese sandwich.......yummy.

This blog has taken me about 3 hours to write.  Needless to say I've not quilted today.  I just realized my spelling sucks and I have to find my dictionary.......Oh just found the spell check.  Thank you Thank you Thank you.  Sorry no pictures........haven't had that lesson yet.

I'll try another post soon.

Hugs