Bran Muffins

6 c. All-Bran
1 quart buttermilk
2 c. boiling water

Mix and let stand to soften.

1/2 c. shortening
1/2 c. applesauce
2 1/2 c. sugar
4 eggs

Cream together and add to bran mixture, mixing well.

5 c. flour
5 tsp. baking soda
1 tsp. salt

Sift/wisk together and add to bran mixture. Bake at 350° for 12-15 minutes. Keeps in fridge for up to 6 weeks.

Monkey Bread

• Chopped Walnuts or Slivered Almonds
• 20 frozen Rhodes rolls
• 3 oz. pckg butterscotch pudding (NOT instant)
• 1/2 c. butter
• 1/2 c. brown sugar
• 1/2 tsp. cinnamon

Grease bundt pan really well. Sprinkle layer of nuts on bottom. Put frozen rolls on top of nuts. Pour dry pudding mix over the rolls evenly. Melt together butter, brown sugar, and cinnamon. Pour over frozen rolls evenly. Let rise overnight lightly covered with a towel or cloth. Bake in 350° oven for 20 minutes. Put foi over the top and let bake for an additional 5 minutes. Let sit 15 minutes then tip over onto large plate and serve.

Cheese Strata

• 12 slices white bread, cut into doughnut shapes
• 2 cups diced ham
• 2 cups shredded sharp cheddar
• 2 tsp. dry onion flakes
• 6 eggs
• 3 1/2 cups milk
• 1/2 tsp. salt
• 1/2 tsp. dry mustard

Grease 9x13 casserole dish. Break leftover bread pieces into the bottom. Sprinkle ham and 1 1/2 cup cheese on top. Place bread rings on top, sprinkle with onion flakes. In a blender, mix eggs, milk, salt, and mustard. Pour egg mixture evenly over the top of casserole. Place in refrigerator overnight. Bake at 325° for 40 minutes. Sprinkle remaining 1/2 cup cheese on top and bake for 10 additional minutes.