Oh - Them "Golden Eggs"!

Oh! them golden eggs, how good they are! Now I know this isn't how the song goes, but for today that's how it went here. I finally got a chanced to make Gesine's Golden Eggs! I have checked out the book so many times at the library, I hope they would say, here it's yours! Nope that's not how libraries work, oh well. Someday, I will be able to buy the book, so for now, I check and re-check it out. I enjoy this book as not only a cookbook, but a good reading book! The book you might ask? Confections of a (Closet) Master Baker by Gesine Bullock-Prado. (I hope you know of her and have read this book along with the new one, Sugar Baby.) Our library doesn't have 'Sugar Baby', but I keep bugging them to buy it.
Anyway, you must go to this web site and see how these delicious little treats are made! http://confectionsofamasterbaker.blogspot.com/2009/08/golden-egg-demo.html

I don't know if I can legally put on the recipe but this is how I made them:





MIX

And MIX

And MIX some more. There is a lot of mixing to this recipe, but it is worth it. Hang in there. Put into egg shaped muffin pans and bake at 350 degrees F for about 20 minutes. Turn out of pans and dipped into melted butter, then dip into a cinnamon, sugar mixture and ENJOY! For they are as she says, like a good old-fashion donut, baked not fried.

I used a large size muffin pan makes 8 at a time, (by Wilton) and a bite-size muffin pan (12 at a time, also by Wilton). I made 21 large and 24 bite-size all with this one batter. The grandchildren and I have decided this will become a new Easter treat!! Thanks, Gesine!

Will also be putting on to the Sweet As Sugar Cookies, Sweets for a Saturday, Week #14, Savory Sundays and Dee Dee Delights.

another one of those days....

                                                                                                            



Today I wanted to make some bran muffins for breakfast and realized I was almost out of flour. So instead of jumping in the car and getting some, I decided to make these muffins with what I had on hand. Here is the orginal recipe and then I will explain what I did to change it, just a bit......

All-Bran Muffin Mix

 

2 ½ cups sugar

4 eggs

4 teaspoons soda

1 teaspoon salt

1 quart buttermilk

2 cups All-Bran®(by Kellogg’s)

4 cups Bran-Buds® (by Kellogg’s)

1 cup shortening

5 cups flour

 

1) Pour buttermilk over All-Bran®, let set.

2) Cream shortening with sugar and egg. Add All-Bran® and buttermilk along with dry Bran-Buds®.

3) Sift flour, soda and salt together; add and mix.

4) May be refrigerated (don’t freeze) up to six weeks or baked immediately.

5) Bake in pre-heated oven 400˚ for 16-19 minutes.

6) Makes 3 quarts of dough (about 80 muffins).

 

                                                                                                   What I did different, with what I had on hand. I used 1 1/2 cups all-purpose flour, 2 cups white spelt flour, 1 cup wheat, 1/2 cup whole spelt flour for the 5 cups of flour called in the recipe. 

Didn't have a full quart of buttermilk, so used 1 cup buttermilk, 1 cup yogurt, 2 cups milk.

You can use vegetable oil in this recipe, as I have done it many times, but this time, because of the extra types of flour I did use Crisco® . These muffins came out just as light and fluffy as the regular recipe, maybe even a bit lighter.

I also baked the entire recipe and froze 2 1/2 dozen. It only made 3 1/2 dozen, not 80 muffins. Probably because I fill the muffin tin 2/3 full. 

No changes in temperature or baking time.

Since I had the powered milk out; I did go ahead and make up some yogurt, more buttermilk and sourdough. Now I will be baking!!!!!

*The beverage in the picture is a fruit, yogurt shake. Yogurt, milk, fresh blueberries and frozen stawberries, with a tad of honey. Yum!!! I am starting to freeze some fresh fruits, so that they can be the 'cold' in my fruit shakes, that way I don't have to add extra ice. I have frozen: strawberries, blueberries, pieces of fresh pineapple, raspberries and even bananas.