Maybe I will find something fun to add to the basket, this Saturday @ Wheeler Farm in Midvale, Ut. Two of our daughters are having their first experience selling crafts (hair bows/headbands, onesies...) at the boutique this Saturday. Since the weather is still going to wet, it will all be held inside the big barn. They are looking forward to it.
If you have started thinking about fun activities for summer, think Wheeler Farm (if you live near or visit the Salt Lake valley). It is a working farm with lots of play and picnic space. It is fun to watch the animals, and for a fee there are milking tours (p.m.) and hay rides. Admission is FREE. Parking is great. A fun place.
Wheeler Historic Farm is located at 6351 South 900 east. The boutique is open from 9-3 (unless they sell out :) on Saturday May 1st, 2010. Stop by and say "hi". (To see what they have made to sell, click on "Bits and Pieces" in my side bar.)
Doug picked my throw back recipe this week. I have seen variations on this, but if it is not broken, why fix it? I have been making this since 1980. This recipe comes from "The JUNIOR LEAGUE OF SALT LAKE CITY HERITAGE COOKBOOK. My book was a gift from my sister-in-law, Wendy.
5 Week Refrigerator BRAN MUFFINS
Hazel Thompsen Garn with just a few changes:)
5 cups flour
1 teas. salt (I leave this out)
4 cups ALL BRAN cereal
2 cups BRAN FLAKES cereal (I use RAISIN BRAN cereal)
1 cup raisins (Doug likes raisins)
1 cup nuts if desired (I do not add nuts)
Mix and let cool
2 cups boiling water
5 teas. baking soda (This mix will bubble up)
In another bowl, cream
2 cups sugar (I use about 1 cup white sugar + 1/2 cup brown sugar)
1 cup shortening (I use 1/2 cup shortening + 1/2 cup applesauce.)
4 eggs-1 at a time and beat well
1 quart buttermilk (4 cups) I prefer to use buttermilk, but when I do make my own, I use the lemon juice method (instead of vinegar).
Baking soda water
flour/cereal mix. (I made mine in a big soup pot. It was a busy day and that was easy to get to. You do need a big bowl/pot to mix this in.)
Put in a plastic container that covers tightly. Refrigerate 12 hours before using. This will keep 5 weeks in the fridge. If it lasts that long.
To bake- Do not stir batter before using (Yea, it will look weird, BUT IT WORKS. GREAT.) Drop into sprayed or lined muffin cups. Bake at 375* for 20 mins. We like them better made the night before we eat them.
Makes about 5 dozen. NOTE: If you use 1/2 cup shortening and 1/2 cup applesauce, the muffins are not as moist. It is harder to peel off the cupcake liner. (They peel better when cooled.)
These are good, easy and healthy. I like to make them the night before, for a quick breakfast.