April 26, 1956 Bran Muffins with Molasses, Coconut Pineapple Freeze

Bran Muffins with Molasses

1 c. whole bran
1 c. milk
1 egg
1/4 c. molasses
2 T. sugar
1 c. flour
1/4 t. baking soda
2 1/2 t. baking powder
3/4 t. salt
1/4 c. melted shortening

Combine bran and milk, beat egg, add. Add molasses and sugar. Sift together flour, soda, baking powder and salt. Combine 2 mixtures, add shortening quickly. Fill greased muffin pans 2/3 full. Bake at 375 degrees for 25 minutes. Makes 12.

Note: Mix these delicious muffins at night...bake hot for breakfast. Here's how. Combine bran, milk, egg, molasses and sugar. Cover, place in refrigerator overnight. Combine flour, baking powder, baking soda, salt, cover. In morning, proceed as above.

Coconut Pineapple Freeze

1 c. crushed canned pineapple
1/2 c. chopped shredded coconut
8 marshmallows, cut in eighths
1/2 c. vanilla wafer crumbs
2 T. butter
1 c. heavy crea, whipped

Pour pineapple over coconut and marchmallows. Let soak overnight or until marshmallows are soft. Brown crumbs lightly in butter; spread in bottom of refrigerator tray. Fold cream into pineapple mixture. Top with remaining crumbs. Freeze until firm. 6 to 8 servings.