Cypress Inn Muffins

 

One 15 oz Raisin Bran cereal (7 1/2 cups)

3 cups sugar  --  1 tsp. each cinnamon, cloves, nutmeg

5 cups all purpose flour  --  5 tsp. Soda  -- 2 tsp. salt

1 cup oil

1 quart buttermilk

4 eggs

2 tsp. vanilla

 

Mix dry ingredients.  Add remainder and mix well. Bake at 375 for 20-25 minutes. Keeps 4 weeks in the refrigerator. Better after aging 36 hours in refrigerator.

 

 

Grape Nuts Bread

 

                        Small                Medium            Large

Water               2/3 cup             1 cup                1/13 cups

Vegetable oil     1 1/3 TBS         2 TBS               2 2/3 TBS

Sugar                2 tsp.                1 TBS               1 2/3 TBS

Salt                   1 tsp.                1 ½ tsp.            2 tsp.

Grape Nuts       1/3 cup             ½ cup               2/3 cup

Bread flour       1 1/3 cups         2 cups               2 2/3 cups

Yeast               1 tsp.                1 ½ tsp.            2 ½ tsp.

 

 

Breakfast Braid Pastry

 

4 oz cream cheese, softened

2 Tbs sugar

¼ tsp almond extract (vanilla extract works, too)

1 egg, separated

1 pkg. (8 oz.) refrigerated crescent rolls

3 Tbs. of your favorite preserve (do not use jelly)

 

Preheat oven to 375 degrees.

 

Mix cream cheese, sugar and extract.  Separate egg, reserve egg white.  Add yolk to cream cheese mixture, mixing until smooth.  (If the cream cheese is too liquid, add a little cornstarch—it should be a spreadable consistency, not runny).

 

Unroll crescent roll package lengthwise on a baking stone (12 X 15 inch).  Roll or press lightly to seal perforations.

 

Spread cream cheese mixture in a strip lengthwise down the center of the crescent roll dough to within ¼ inch of the end.  Spread preserves down the middle of the cream cheese mixture.

 

Make cuts along side of dough 1.5 inches apart to within ½ inch of filling.

 

To braid, lift strips of dough across filling to meet in the center, twisting each strip for form a braid.  Press the ends to form a seal. 

 

Brush lightly beaten egg white over dough

 

Bake for 17-18 minutes until browned—depends upon your oven.

 

KALE

 

Kale (bunch)                          Onions, chopped

Cubed potatoes and/or pre-cooked rice

Balsamic Vinegar Dressing

Polish Kielbasa or other sausage, sliced or cubed

 

Saute potatoes (if used), onions in balsamic vinegar dressing until almost tender in a covered dutch oven.  Add kale, pre-cooked rice (if used instead of potatoes) and cook until tender to your liking—don’t over cook.  Add some beer or wine for moisture to keep it from sticking.

 

Serve with either feta or chevre goat cheese sprinkled on top.

 

ZUCCHINI or SUMMER SQUASH PIE

 

4 cups diced squash       1 large onion diced

3 eggs, slightly beaten    1 1/4 cup Bisquick

1 Tblsp oregano             1 1/2 cup grated cheese*

1/2 cup cooking oil         salt/pepper to taste

 

Combine all ingredients.  Put in 8 X 10 or 10" pie (deep dish) plate.  Sprinkle additional grated cheese on top.  Bake at 350 degrees for 45-60 minutes.  Cool for 5 minutes before serving.  *You can substitute two 8 oz tubs of chevre goat cheese for the grated cheese in the mix then sprinkle parmesan on top.