Sunday, May 15, 2011

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

Friday, May 13, 2011

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.