Anne McAlpine: April 7, 2022

This is a bran muffin recipe that I use fairly often. If you only want to make some of them you can keep the prepared batter for two weeks in the refrigerator. The recipe as shown makes 4 dozen. I bake the whole batch and simply freeze them so that I have a quick breakfast item on hand. I sometimes use cranberries instead of raisins.

I had buttermilk leftover, so I made this buttermilk salad dressing. The original recipe said that it would keep for up to a week in the refrigerator. It didn’t call for adding any mayonnaise but I found that it needed to be a bit thicker, so I added some. I saved some of it before adding the mayonnaise and used it to dip chicken strips in before baking them. I simply dipped them in the dressing and then into seasoned breadcrumbs and baked at 400 for 20 minutes, turning them over after the first 10 minutes in the oven. I would definitely do this again as they were delicious.

I have not tried this sweet and sour pork yet, but I plan on doing so this week as it looks like it would be tasty. I did try the potato chip recipe and they worked out really well.