Bran Muffins

• 15oz box of Kellogs Raisin Bran
•  5 cups of flour
•  2 tsp. salt
•  3 cups chopped walnuts
•  5 tsp. soda
•  3 cups of sugar
•  1 cup of melted butter
•  4 beaten eggs
•  1 QT. buttermilk

1.  Mix well and put in the frig to chill.
2.  Bake at 400 degrees for 20 min.

Batter will keep in the frig for 6 weeks

Chocolate Hazelnut Spread

• 2 cups raw hazelnuts (filberts) shelled and skinned
• ½ cup dark, rich unsweetened cocoa powder
• 1½ cups Splenda
• ¼ tsp salt
• 3 tbs canola oil

1. Heat oven to 400° F.  Spread hazelnuts evenly on cookie sheet.  Roast until they darken, about 10 minutes, rattling them around a bit halfway through so they toast evenly.
2. Transfer hazelnuts to food processor and grind for about 5 minutes.  They’ll become a paste and, finally, they’ll liquefy.  Scrape down sides as needed.
3. Add cocoa, Splenda, salt, and 2 tablespoons oil to food processor and continue to process until well blended, about 1 minute.  Add remaining oil if consistency seems too thick.
4. Store in refrigerator for up to a week in covered container.  When fully chilled, it will become thick like peanut butter.