All Bran Refrigerator Cookies Food

ALL BRAN COOKIES

Steps:

• Stir together flour, baking powder and baking soda. Set aside.
• In large mixing bowl beat together butter, brown sugar and granulated sugar until thoroughly mixed.
• Add egg, milk and vanilla. Beat well.
• Stir in ALL-BRAN cereal and flour mixture, mixing until combined.
• Shape dough into two 10 1/2-inch-long rolls.
• Wrap in plastic wrap, covering ends carefully.
• Refrigerate at least 2 hours or until firm.
• Slice cookie rolls about 1/4 inch thick and place on ungreased baking sheet.
• Bake at 375° F about 9 minutes or until golden brown.
• Remove from baking sheets and cool on wire racks.
• Store in airtight container.

REFRIGERATOR BRAN MUFFINS

Steps:

• Mix all bran cereal, boiling water, and one cup of the buttermilk.
• Let mixture stand.
• Blend sugar with shortening (butter).
• Add eggs and mix.
• Add the flour, soda, salt, another cup of buttermilk, and the dates.
• Blend well and add to bran mixture.
• Cover tightly and refrigerate up to 2 months.
• When ready to use, do NOT stir!
• Dip batter into greased muffin tins.
• Bake at 400 degrees for 20 minutes, if whole wheat, 30.

ALL-BRAN* ORIGINAL JUMBO RAISIN SPICE COOKIES

Steps:

• ((I soak my raisins in water for a few hours before making the cookies, just to plump 'em up.)).
• Stir together flour, soda, cinnamon, ginger, cloves and salt. Mix in cereal and raisins. Set aside.
• Cream together shortening and brown sugar in large mixer bowl. Beat in eggs and molasses. Stir in dry ingredients mixing until well combined ( mixture will be quite dry ).
• Shape dough into 4 cm (1 1/2") balls; roll in granulated sugar if desired. Place on lightly greased cookie sheets and flatten with a fork, allowing 6 cookies per sheet.
• Bake at 190C (375F) 7 - 8 minutes or until lightly browned. ( Do not overbake or cookies become very crunchy when cooled ) . Cool on baking sheets 2 - 3 minutes, then remove to racks to cool completely. Store in airtight container.

ALL-BRAN REFRIGERATOR COOKIES

Steps:

• 1. Stir together flour, baking powder and baking soda. Set aside.2. In large mixing bowl beat together butter, brown sugar and granulated sugar until thoroughly mixed. Add egg, milk and vanilla. Beat well. Stir in Kellogg's® All-Bran® cereal and flour mixture, mixing until combined.3. Shape dough into two 10 1/2-inch-long rolls. Wrap in plastic wrap, covering ends carefully. Refrigerate at least 2 hours or until firm.4. Slice cookie rolls about 1/4 inch thick and place on ungreased baking sheet. Bake at 375°F about 9 minutes or until golden brown. Remove from baking sheets and cool on wire racks. Store in airtight container. VARIATIONS:CHOCOLATE: Stir in 2 squares melted, unsweetened chocolate before add flour mixture.NUTTY: Add 1/2 cup chopped walnuts with flour mixture.SPICE: Stir 2 teaspoons cinnamon, 1 teaspoon ginger, 1/2 teaspoon nutmeg and 1/4 teaspoon cloves into flour mixture.