LOVE SPRING BLOOMING PERENNIALS!

 

 

 

 

RANUNCULUS

SPRING BLOOMING

GREAT FOR ROCK GARDENS

 

 

 

THIS IS MY FAVORITE BRAN MUFFIN RECIPE!

 It makes a lot and you can bake a few and  refrigerate the rest for up to 4 weeks for fresh muffins

 

 

1 c. butter flavor shortening
2 c. sugar
4 c. buttermilk
4  large eggs, beaten
5 c. all purpose flour
1 tsp. salt
5 tsp. baking soda
2 cups all bran cereal
3 cups bran flakes cereal
2 c. boiling water
Heat oven to 400 degrees F.  Blend butter flavor shortening and sugar together in a large bowl.  Add buttermilk and eggs and mix well.  Mix dry ingredients together and add to the liquid mixture and mix well.  Pour cereals over the wet mixture and while stirring slowly (to prevent cooking your eggs) pour the boiling water over the cereal and wet mixture.  Mix until everything is incorporated well.  Let stand for 10 minutes before baking.  Line a muffin tin with paper liners and fill each one 2/3 full.  Bake at 400 degrees F. for 15 minutes or until lightly golden brown and top springs back when touched.  This makes about 4-1/2 dozen muffins.  I usually cook one dozen at a time and put the remaining in an ice cream pail, cover with a lid and put in the refrigerator to bake for breakfast or a snack on another day.  This can be kept in the refrigerator for 2-4 weeks.  Mine usually doesn't last this long. 

These are great right out of the oven with a little butter.  They are so delicious and you can't eat just one!

I just love these new blue canning jars.

I couldn't wait to try them out!

What will you do with yours?

Orange Chicken

Recipe

Chicken
2 pounds of boneless, skinless chicken cut up into bite size pieces
1 egg beaten with 2 tablespoons milk
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup cornstarch
1/2-3/4 cup flour or gluten free all purpose mix
Heat oil in deep fryer to 325 degrees F.
After cutting up the chicken into bite sized pieces, place in a large bowl and pour egg and milk mixture over the chicken.  Add the salt and pepper and toss to coat well.  Add 1/2 cup cornstarch and 1/2 cup flour or for gluten free add 1/2 to 3/4 cup all purpose gluten free flour mix and toss chicken to coat.  Deep fry until golden, but not overdone.  Place on a paper towel covered plate and set aside. 
Sauce-part 1
1 tablespoon fresh gingerroot, minced
1 teaspoon garlic, minced
1/4 cup green onions finely chopped
1 tablespoon rice vinegar
1/2 cup water
1 teaspoon sesame oil
Saute garlic, gingerroot, and onions in 1 tablespoon oil.   Add rice vinegar, water and sesame oil.  Set aside.
Sauce-part 2
1-1/2 tablespoon gluten free soy sauce
2 tablespoons water
5 tablespoons sugar
5 tablespoons white vinegar
zest of one orange
juice of 1/2 of an orange
1/2 cup cornstarch
Mix all of the above ingredients in a bowl and add this to sauce part 1.  Add cornstarch and bring to a boil and cook until sauce is translucent.  Pour over deep fried chicken and toss to coat.  Serve with rice.

Enjoy!  Very yummy!
You can find the all purpose gluten free mix at the link on my blog.