The 3×5 index card that this recipe lives on is tattered around the edges and discolored from drips of whatever. It is well traveled having lived in Vienna, Zurich, and parts of Germany and now resides here in Lititz. This may be a terribly old fashioned recipe but it is still relevant and wonderful. Add soaked dried figs or chopped fresh ones, dried cherries, or dried plum for an updated flavor to an tried and true favorite. I bake them in mini muffin tins usually with some kind of berry or a slice of peach on top allowing people to try them in small doses. Thanks to the recent guests who have pushed me to get this posted!
2 cups boiling water
2 cups Nabisco 100% Bran*
1 cup Crisco, or other vegtable shortening (coconut would work)
3 cups sugar
4 large eggs
1 quart buttermilk
5 cups flour
5 tsp baking soda
1 tsp salt
4 cups All Bran, Kelloggs
Combine the boiling water and 100% All Bran. Allow to cool
Cream shortening, sugar and egg
Add the buttermilk to the shortening mixture and combine with the bran mix
Sift the flour, soda and salt and add to the above
Fold in the All Bran
Store in the refrigerator. This will hold up to 4 weeks.
Remove from the refrigerator and dip into muffin tins
Bake at 350F until they test done, about 15-20 min
Yield: 1/2 gallon
*You can use a large tupperware. Here we store it in a container I picked up at a local restaurant store that fits neatly in the corner of the fridge.
Oven Temperature: 350°F
Preparation Time: 10 minutes
Cooking Time: 15 minutes