More Recipes

Bran Muffins

6 c. all-bran cereal
2 c. boiling water
1 c. oil
4 eggs, beaten
3 c. sugar
1 qt. buttermilk
5 c. plain flour
5 tsp. baking soda
2 tsp. salt
24 ounces apple butter
2 c. chopped walnuts (optional)
2 c. raisins (optional)

Pour the boiling water over 2 cups of bran cereal. Add oil. Mix and let stand while assembling the other ingredients. Mix together the beaten eggs, sugar, buttermilk, and the rest of the bran in that order. Sift flour with soda and salt. Combine all ingredients, stirring in apple butter, walnuts, and raisins last. Bake in greased muffin tins at 400 degrees for 15-20 minutes. This mixture will keep up to 6 weeks in the refrigerator. I prefer to make all the muffins, and then freeze those for future use in Ziploc bags. Yield: 6 dozen

Creamy Tomato-Balsamic Soup

I made this soup tonight and we all loved it. Greer even got seconds. I think it is perfect for those of us who get to stay at home with our kids. It was very easy (thanks to the timer on my oven)! I made it in the morning, and reheated it for dinner. Of course, we had it with grilled cheese sandwiches! Prepare the soup up to two days ahead; reheat over medium heat before serving.
Yield: 4 servings (serving size: about 1/2 cup)

1 cup less-sodium beef broth, divided
1 tablespoon brown sugar
3 tablespoons balsamic vinegar
1 tablespoon low-sodium soy sauce
1 cup coarsely chopped onion
5 garlic cloves
2 (28-ounce) cans whole tomatoes, drained
Cooking spray
3/4 cup half-and-half

Preheat oven to 500°.

Combine 1/2 cup of broth, sugar, vinegar, and soy sauce in a small bowl. Place onion, garlic, and tomatoes in a 13 x 9-inch baking pan coated with cooking spray. Pour broth mixture over tomato mixture. Bake at 500° for 50 minutes or until vegetables are lightly browned.


Place tomato mixture in a blender. Add remaining 1/2 cup broth and half-and-half, and process until smooth. Strain mixture through a sieve into a bowl; discard solids. (I omitted this step.)