Thank you to Tracey from Smyrna Mills. Tracey sent us in a couple of her favorite recipes. She says that she thinks of her “Grammy Irma” every time she makes them. Irma was always bringing in treats to Tracey’s office to share. They sound yummy, Tracey, and I can’t wait to try them. Thanks again for sending them.
Also, did you notice the rhubarb is up? It won’t be long before we will be picking it. Can you send in your favorite recipes using rhubarb? Thank you.
Here are Tracey’s recipes.
Spicy Bran Muffins
Directions: Preheat oven to 300 degrees. Part 1 — In a large bowl combine the following:
2 cups unprocessed bran
1 cup wheat flour
1 tsp baking soda
1 tsp salt
1/ 4 cup raisins
1/ 4 cup walnuts (optional, can use your favorite nuts, chopped)
Part 2 — In second bowl, combine:
1 1/ 4 cup milk (we use 2%)
2 eggs
1/ 2 cup molasses
Combine both parts, place in muffin tins. Bake for approximately 20-25 minutes. Makes 16 muffins.
Grammy’s Cranberry Orange Nut Bread
1 1/ 2 cups raw, firm cranberries, chopped
1 cup walnuts, chopped Combine, set aside
In large bowl, sift together
2 cups whole wheat flour
1 1/ 2 tsp baking powder
1/ 2 baking soda
1 cup sugar
Directions: Preheat oven to 375 degrees.
Grate rind of one orange, juice of same orange, add 2 tablespoons of shortening and enough boiling water to make 3/ 4 cup. Add to dry ingredients with one beaten egg. Add cranberries and nuts. Mix well. Pour into bread pan.
Bake at 375 for 1 hour or until toothpick comes out clean. Note: If using smaller pans, bake for 35 minutes.
This recipe freezes well and makes great Christmas or hostess gifts.
I really enjoy this time with you each week and would love to hear from you. Do you have any requests? Is there a recipe you have been looking for or remember from your younger years? Can I help you find it? Do you have any recipes that are special to you that you could share with us?
Please contact me at susieqcooking@ainop.com or c/o Pioneer Times, P.O. Box 456, Houlton, Maine 04730.
