Refrigerator Bran Muffins

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ingredients 3 cups bran cereal 1 cup water, boiling 2 cups buttermilk 1-1/4 cups sugar 1/2 cup shortening 2 lg. eggs 2-1/2 cups flour 2-1/2 tsp. baking soda 1/4 tsp. salt 1/2 cup chopped nuts 1/2 cup chopped raisins 1 tsp. vanilla dash cinnamon dash nutmeg method Preheat oven to 400°. Combine cereal with boiling water; allow to sit 5 minutes; add buttermilk. Cream together shortening and sugar; add eggs. Sift together flour, soda, and salt—mixture should be sifted twice. Combine all ingredients, stir until blended. Fill muffin tins half full, bake for 15–20 minutes. Batter may be stored, covered, in refrigerator up to 6 weeks. : Karen Helms Sublett, from Sophia Sublett Martin

Cinnamon Rolls

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ingredients dough 3/4 cup butter, unsalted (1-1/2 sticks) 1 cup milk 3/4 cup sugar 1 tsp. sugar 1-1/4 tsp. salt 3 envelopes, 1/4 oz. ea. active dry yeast (7-1/2 tsp.) 1/2 cup warm water 5 large eggs 8-1/2 to 9-1/2 cups all-purpose flour filling 5 cups brown sugar, firmly packed 1-1/4 cups butter, unsalted (2-1/2 sticks) 3 Tbsp. cinnamon, ground frosting 1/2 lb. cream cheese, softened (8 oz.) 1/4 cup whipping cream 1 tsp. vanilla extract 3 to 4 cups confectioner's sugar, sifted method dough Heat butter, milk, 3/4 cup sugar, and salt in small saucepan over low heat until butter is melted; set aside to cool until lukewarm. In a large mixing bowl, sprinkle yeast over warm water, add 1 tsp. sugar, stir, and set aside for 10 minutes or until mixture is bubbly. Add lukewarm milk mixture and eggs to yeast mixture and beat until well mixed. Stir in 1 cup of flour at a time, using enough to form a stiff dough. Turn out onto a floured board and knead until smooth and satiny, approximately 10 minutes. (Alternatively, place dough into an electric mixer with a dough hook and knead until the dough cleans the sides of the bowl, about 5 minutes.) Place the dough in a very large buttered bowl, turn to butter the top, and cover loosely with a kitchen towel. Set bowl in a warm place and allow dough to rise until doubled in bulk, approximately 1 hour. Punch dough down and roll out into a large rectangle, 24 inches by 36 inches. filling and assembly Butter two 9-inch by 13-inch glass baking dishes. Beat together brown sugar, butter, and cinnamon until well mixed. Spread evenly over the surface of the dough. Roll up from 24-inch end and cut at 2-inch intervals to make 12 rolls. Place 6 rolls in each buttered dish and cover loosely with a kitchen towel. Set in a warm place and allow to rise until doubled in bulk, approximately 1 hour. baking Preheat oven to 350°. Bake for about 20 to 30 minutes or until puffy and browned. Remove from dishes and place on racks; cool to room temperature. frosting Beat together cream cheese, whipping cream, and vanilla until well mixed; add confectioner's sugar and beat until smooth and soft (not stiff). Frost the rolls and serve immediately. 12 servings : Charles Nyström Sublett variations add chopped nuts to the filling

Low-Carb Cornbread

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ingredients 8 oz. cream cheese 3 lg. eggs 3 Tbs. Splenda sugar substitute 1/3 cup Atkins baking mix 1/2 tsp. baking powder 1/2 cup soy or regular grits 1/4 cup buttermilk 2 Tbs. bacon grease or oil method Coat the bottom and sides of a cast iron skillet with oil, adding excess oil to batter below. Insert skillet into oven and preheat to 350°. Beat crean cheese in mixer, adding remaining ingredients and excess oil slowly until incorporated. Allow to sit for at least 5 minutes. Remove skillet from oven, add batter, and bake about 12 minutes or until golden and a toothpick inserted in center of pan comes out clean. : Martha Roope

Monkey Bread

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ingredients 4 oz. butter or margarine (1 stick) 1 cup brown sugar, packed 3 pkgs. Pillsubry biscuits (7.5 oz.) method Preheat oven to 350°. Grease a bundt pan well; otherwise the bread will stick and won’t come out. Melt butter or margarine, add brown sugar, and stir until smooth. Layer biscuits in bundt pan and pour brown sugar mixture over top. Bake for 30 minutes. : Tom Ryan

Waffles

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ingredients 4 lg. eggs 1 pint sweet milk 1 pint buttermilk* 4 cups flour 1 Tbsp. corn meal 1 Tbsp. sugar 1 tsp. baking soda (measured sparingly) 1 tsp. salt 1 cup shortening (melted) * If buttermilk is unavailable, add enough sweet milk to 2 Tbsp. vinegar or lemon juice to make 1 pint. method Sift dry ingredients together. Beat eggs until very light, add milk. Stir in dry in­gredients; add melted short­en­ing. Beat until smooth. serves 10 (recipe may be halved) : Sophia Sublett Martin

Bread Pudding with Raisins

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ingredients 5 – 6 slices day-old bread, cubed 1 cup raisins 2 cups skim milk 2 lg. eggs, slightly beaten 2 tbsp. sugar 1 tsp. vanilla extract 1 tsp. cinnamon 1/4 tsp. salt method Preheat oven to 350°. Mix bread cubes and raisins in 1-1/2-quart baking dish. Combine remaining ingredients. Pour over bread and raisins; stir. Set dish in shallow pan on oven rack. Pour hot water in pan to depth of 1 inch.  Bake 45 – 55 minutes or until knife inserted in pudding comes out clean.  : Charles Nyström Sublett variations Substitute other dried fruit for the raisins.