Bran Wafers Recipes

Steps:

• Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment.
• In the bowl of a stand mixer or in a large bowl with an electric mixer, cream the butter for about 30 second, so that it is even softer. Add the sugar, vanilla, salt, baking soda and egg and beat until just combined. Add the flour and mix until smooth. Stir in the sesame seeds.
• Drop the dough by tablespoonful onto the baking sheets, making sure to leave at least an inch between the wafers for spreading. Spray your hands or a spatula with nonstick spray and press the cookies down to keep them from doming.
• Bake until golden brown and starting to crisp on the edges, 10 to 12 minutes. Allow the wafers to cool for 1 minute on the baking sheets, then transfer them to a wire rack to cool completely.

Steps:

• Place ingredients in order indicated by your manufacturer. Select the whole wheat or whole grain setting.

Steps:

• Mix all the ingredients thoroughly in a bowl. Allow to stand for at least 3 hours. Butter some heated wafer irons (these are not waffle irons), by rubbing them with a small knob of butter wrapped in a piece of muslin. Pour 1 tablespoon of the batter on to the lower plate of the irons and close the upper plate tight. Cook the wafer on both sides for a few minutes over hot charcoal or over a low gas flame. When cooked, remove carefully from the irons.

Steps:

• Melt butter and stir in remaining ingredients.
• Butter and flour 2 or 3 cookie sheets.
• Drop batter from teaspoon onto cookie sheets, 3 inches apart. Bake at 375 degrees about 6 to 8 minutes, until golden brown.
• Let stand 1 or 2 minutes before removing from cookie sheet. Then remove quickly from cookie sheet with sharp knife and curve over clean broom handle and cool.
• Store in covered container to keep crisp. These are very fragile cookies.

Steps:

• Preheat oven to 400 degrees. Spray muffin tins with Pam and set aside.
• Mix all dry ingredients, including raisins, in a large bowl.
• Blend egg whites, buttermilk, water, mashed banana and extracts in a medium bowl.
• Add wet ingredients to dry and stir until thoroughly combined. Fill each muffin tin 1/2 full.
• Bake 15 minutes. Let cool on a wire rack. Freeze leftovers and defrost as needed.

Steps:

• Combine cereal and water; let stand 10 minutes. In a bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Combine flour, baking soda and salt; add to creamed mixture alternately with buttermilk. Fold in cereal mixture. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 15-20 minutes.

Steps:

• 1. Combine KELLOGG'S ALL-BRAN cereal and milk. Let stand 2 minutes or until cereal softens. 2. In large mixing bowl, stir together flour, salt, onion and caraway seeds. Using pastry blender, cut in margarine until mixture resembles coarse meal. Stir in cereal mixture. Shape dough into ball. Roll out to 1/8 inch thick on floured pastry cloth or waxed paper. Cut into 2-inch circles or shapes. Place on ungreased baking sheet.3. Bake at 350°F about 10 minutes or until lightly browned. Do not overbake. Remove from baking sheet and cool on wire rack. Store in airtight container.

Steps:

• In a large bowl mix the candied cherries, chopped pecans, sweetened condensed milk, coconut milk, flaked coconut, raisins, vanilla, and crushed vanilla wafers. Batter will be very stiff. Place into pan and store in the refrigerator.

Steps:

• Combine the cereals, psyllium, wheat germ and salt in a large bowl.
• Place fluff and milk in a bowl and microwave at half power for 3 minutes.
• Add the chocolate chips and cranberries and mix until chips melt.
• Pour over the dry ingredients and fold in well.
• Press into a lined 15 X 10 cookie sheet.
• Set aside to firm up for 30 minutes, then and cut into bars.