Beer Nut Bread

Beer Nut Bread

3/4 c Shortening

1 c Sugar

4 Eggs

2 t Vanilla

2 c Shredded beets

3 c Flour

2 t Baking powder

1 t Baking soda

1/2 t Cinnamon

1/4 t Ground nutmeg

1 c Chopped nuts

(From Kraft's Fresh Focus, February 1987.) Beat shortening and sugar until light and fluffy. Blend in eggs and vanilla. Stir in beets. Add combined dry ingredients; mix well. Stir in nuts. Pour into greased and floured 9x5" loaf pan. Bake at 350'F. for 60-70 minutes or until wooden toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Makes 1 loaf. Nutritional analysis per serving: 441.8 calories; 23.1 grams total fat; (5.1 grams saturated fat); 7.5 grams protein; 30.9 grams carbohydrates; 109.6 milligrams cholesterol; 426.1 milligrams sodium.
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Always Ready Bran Muffins

Ingredients
3 cup wheat bran, unprocessed
1 cup water, boiling
1 cup sugar 1/2 c margarine
2 each eggs
1/2 cup flour, unbleached
2 teaspoon baking soda
1 teaspoon salt 2 c buttermilk
1 raisins, optional
1 pecans, optional


Directions:

* I use whole wheat flour and add water to the recipe.

Put 1 c of the wheat bran in a small bowl. Add the boiling water, stir
once and let stand to soften.

Cream the margarine and sugar in a mixing bowl. Beat the eggs slightly
and add to the margarine mixture, mixing well.

Combine the flour soda and salt in a mixing bowl. Combine the wheat
bran, the softened bran, and the flour mixture, and then combine with
the egg/margarine/sugar mixture alternately with the buttermilk. Stir
until thoroughly mixed.

Pour into a plastic container with a tight lid. Store in the
refrigerator for a minimum of 12 hours and a maximum of 6 weeks. Makes
2 dozen.

These muffins are made, stored in the refrigerator, and baked whenever
they are wanted. About 25 minutes before serving, preheat the oven to
400 degrees F. Spoon the batter into Teflon-lined or buttered muffin
tins, filling them 2/3 full. Bake 18 minutes and serve.

I like to add raisins and pecans to the muffin tins before cooking.
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