  Kellogg’s All-Bran is an ideal ingredient for cooking. It blends well with other ingredients because it is fine and soft and adds a tempting nut-sweet flavor to the recipe. Remember, too, that this best of all brans increases the value of each dish because of its abundant “bulk.” ALL-BRAN MUFFINS2 tablespoons shortening ¼ cup sugar 1 egg (well beaten) 1 cup sour milk 1 cup Kellogg’s ALL-BRAN 1 cup flour 1 teaspoon baking powder ½ teaspoon soda ½ teaspoon salt
Cream the shortening and sugar, add egg and sour milk. Add ALL-BRAN and let soak until most of the moisture is taken up. Sift flour with baking powder, soda and salt and add to first mixture, stirring only until flour disappears. Fill greased muffin tins two-thirds full and bake in a moderate oven (400° F.) for 20 to 25 minutes. Yield: 8 large or 12 small muffins. (Illustrated on page 2) Muffins Nut bread {uncaptioned} BANANA ALL-BRAN NUT BREAD¼ cup shortening ½ cup sugar 1 egg (well beaten) 1 cup Kellogg’s ALL-BRAN 1½ cups flour 2 teaspoons baking powder ½ teaspoon salt ½ teaspoon soda ½ cup chopped nut meats 1½ cups mashed bananas 2 tablespoons water 1 teaspoon vanilla extract Cream shortening and sugar well. Add egg and ALL-BRAN. Sift flour with baking powder, salt, and soda. Mix nuts with flour and add alternately with mashed bananas to which the water has been added. Stir in vanilla. Pour into greased loaf tin. Let stand 30 minutes and bake in a moderate oven (375° F.) one hour. Let cool before cutting. Yield: 1 loaf (8½ by 4½ inches). (Illustrated on page 3) {uncaptioned} ALL-BRAN REFRIGERATOR GINGER SNAPS½ cup shortening ½ cup sugar ½ cup molasses ½ cup Kellogg’s ALL-BRAN 2 cups flour 1½ teaspoons ginger 1½ teaspoons cinnamon 1½ teaspoons soda ¼ teaspoon salt Cream shortening and sugar. Add molasses and ALL-BRAN. Beat thoroughly. Sift dry ingredients and combine with creamed mixture. Shape into a roll about 1½ inches in diameter. Wrap in waxed paper and store in refrigerator until firm. Slice very thin and bake on ungreased cookie sheets about 10 minutes in a moderate oven (375° F.) Yield: 50 cookies. Assorted Cookies Date Bars {uncaptioned} ALL-BRAN DATE BARS3 eggs 1½ cups brown sugar ¾ cup flour ¾ powder ½ cup Kellogg’s ALL-BRAN 1 cup nut meats (chopped) ½ cup dates (cut fine) Beat the eggs until light, add the sugar and beat well. Add the flour sifted with the baking powder. Add ALL-BRAN, nuts and dates. Spread the mixture in a layer one-half inch thick in a greased shallow pan. Bake in a moderate oven (375° F.) for about 20-30 minutes. Remove from the oven and while warm, cut into squares or bars. Roll the pieces in powdered sugar or serve as a pudding with whipped cream. Yield: 24 bars—1 inch by 3 inches. (Illustrated on page 7) {uncaptioned} ALL-BRAN BROWN BREAD1 cup Kellogg’s ALL-BRAN 1 cup sour milk ½ cup raisins 1 tablespoon molasses ½ cup sugar 1 cup flour 1 teaspoon soda ¼ teaspoon salt Mix together the ALL-BRAN, sour milk, and raisins, then add the molasses, sugar, and flour which has been sifted with the soda and salt. Put the mixture into a greased can, cover tightly, and steam for three hours. (Illustrated on page 10) Brown bread Refrigerator rolls {uncaptioned} ALL-BRAN REFRIGERATOR ROLLS1 cup shortening 1 cup boiling water ¾ cup sugar 1 cup Kellogg’s ALL-BRAN 1½ teaspoons salt 2 eggs (well beaten) 2 compressed yeast cakes 1 cup lukewarm water 6 cups flour or more (sifted before measuring) Mix shortening, boiling water, sugar, ALL-BRAN and salt, stirring until shortening is melted. Let stand until mixture is lukewarm. Add eggs and yeast cakes softened in lukewarm water. Add flour. Beat thoroughly. Cover bowl and place in refrigerator over night or until ready to use. Form balls of the dough to fill muffin tins about half full. Let rise two hours. Bake in hot oven (450° F.) about 20 minutes. Yield: 3½ dozen small rolls.
(Illustrated on page 11) |
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