Crisco as a moistureizer
17 years ago
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How to make this recipe healthier
Comments (9)A lot of good ideas have already been shared, but I would suggest you find a different recipe that meets the criteria you are looking for rather than altering your Refrigerator Bran Muffins recipe. And to be brutally honest, there are a lot better choices that are low-sugar, low-fat and high-fiber than this recipe (even if you alter it). This recipe happens to be one of the most contrary recipes when it comes to muffins, and breaks all the "rules" for quick bread. By that I mean: --Muffins are designed to be made quickly and immediately popped into the pre-heated oven. The leavening reacts once when it's mixed with the liquid ingredients, and again when it hits the heat of the oven. That's why it's important to have the oven pre-heated for anything that is leavened with a chemical leavening (baking soda or baking powder). When the leavening agent sits for a a prolonged period of time in the batter in the refrigerator - it is rendered useless which accounts for very little in the way of loft in these muffins. --As flour sits in liquid for a prolonged period of time the gluten develops. Every step of making muffins is so you DON'T develop the gluten - everything from the fat in the recipe, what method you use for making muffins (cake method or traditional method) to keeping mixing to a bare minimum aids in keeping the gluten from developing. Over-developed gluten makes for tough muffins, which is a characteristic of this recipe. When gluten is over-developed this batter gets "stringy". When leavening gasses have to work hard to drill through the long gluten strands it leaves narrow holes that run from the bottom to the top. This recipe was designed for the busy homemaker so they could have the batter ready in the refrigerator and quickly make muffins as needed during the week, but the refrigerator storage of this recipe is now considered a health risk since there are raw shell eggs in the batter. It is now suggested, for food safety, you bake all this recipe rather than use it for a period of time from the refrigerated batter. Freezer storage of baked muffins is a better choice. When you alter recipes you need to understand the science each ingredient brings to the recipe. Sugar and fat are tenderizers, so when you reduce those you will alter the tenderness. You also need to consider the ratio of ingredients one to another. Proportions need to be maintained of the ingredients that are tenderizers (fat and sugar) and those that are structure builders (flour and eggs). When you reduce fat and sugar you will sacrifice the tenderness unless you add an ingredient/s to help adjust for that. If you use egg whites instead of the whole egg to reduce total fat, you will quickly find egg whites are a drying ingredient without the yolk. The fat and lecithin found in the yolk add a whole different dynamic. I'd suggest going to the Eat Better America web site where you will find a number of "healthified" muffin recipes, including bran. -Grainlady Here is a link that might be useful: Eat Better America...See MoreNew use for Crisco
Comments (29)I've used coconut oil for cooking and baking, as well as on my face and skin for about 15-years. It even works fairly well as an alternative sunscreen. I can't use commercial sunscreen products due to the chemicals in them. Topically applied, coconut oil helps wounds heal faster and has a whole long list of other benefits including helps prevent bacterial, viral, and fungal infections. There are benefits in flax for skin issues too, but you benefit more from taking the whole seed (milled into flaxmeal using a spice/coffee mill) rather than just the oil. You can't get the oil any fresher than by milling the seed yourself, and the commercial flax oil and flaxmeal products have been exposed to heat, light and air, so they are substantially degraded before they ever hit the shelf. You really benefit from milling your own flax. Coconut oil taken orally helps keep skin soft and help heal eczema and similar skin problems. Dry skin, according to one source in my stack of information on the topic, is because "there is a relative imbalance or deficiency of saturated fats -- especially in relation to the amount of carbohydrates in the diet." The water in our cells comes from metabolizing fats. Evidently, the water we drink mostly goes into the blood-stream, rather than the cells, and then out via the kidneys. I put coconut oil in cooked cereal, hot beverage, mix with honey like you would make honey-butter, and also mixed with peanut butter (or other nut butters)..... In a pinch, it also works well as a bread spread - vegans often use it that way. The nutrients in coconut oil, especially that hard-to-find-in-foods, lauric acid, which coconut oil is a rich source of, are beneficial for the immune system as well as autoimmune disorders. Cod liver oil is also beneficial, especially in the winter when most people don't get enough vitamin D from the sun. In some people, many who don't ever realize they are sensitive to it, wheat can have a destructive effect on skin. In fact, over-consumption of simple carbohydrates can have an effect on skin, and wheat is probably the #1 source for carbs in the diet, followed quickly by sugar. Here's a partial list of gluten-related rashes and other skin manifestations: -oral ulcers (tongue, mouth) -cutaneous vasculitis -acanthosis nigricns -erythema nodosum -psoriasis -vitiligo -Behcet's disease -dermatomyositis -icthyosiform dermatoses -pyoderma gangrenosum In the link below, coconut oil has been indicated as useful for the treatment of chronic and genetic conditions, including SjogrenâÂÂs syndrome. It might be a useful point of research at any rate, and I would hope it would actually be helpful. I know it's helped a friend who has Sjogren's, but it's not a one-size-fits-all thing. -Grainlady Here is a link that might be useful: Healthy Ways Newsletter...See More2/6/11 coupon Preview
Comments (1)Ruthie, thanks for the encouragement on this. I just looked through my Red Plum and don't see those coupons. Are they in each of the individual store flyers? Or maybe in the Sunday paper? Also, I was wondering printing from the Red Plum or Smart Source page if the stores give you any trouble about those coupons, printed off the internet. That first one, Afrin, is a good deal. I just paid over $5 for Afrin earlier this week. Darn....See MoreHas Crisco changed here recently?
Comments (50)Um, well, I have 8 cows. And a horse, and 21 chickens, 2 dogs and 2 cats. I do like my animals. (grin) Plus 200 asparagus crowns that needed the ferns trimmed today because it's going to be raining tomorrow and then highs in the 20s after that. People have been coming to cut Christmas trees, we have the "cut your own" thing but someone always needs change or a saw or help. We'll set hay tomorrow because I'm going out of town for three days (but driving home every evening) for some "Ag" classes, but I'll have to come home early on Wednesday evening because I'm secretary of our Township Planning Commission and we have a 7 pm meeting. The farrier is coming Tuesday and Elery is on his own for the first time for that. I need to bake cake for 100 by Sunday for Madi's birthday and an anniversary cake for Saturday for an elderly friend and his wife, 66 years of marriage. Then next week we start on Christmas baking because Elery's family Christmas is the 16th and we're taking ham, beef, lasagna, apple stack cake using his Mother's recipe, plus cookies and fudge. I need to bake a birthday treat for Elery's grandson Jack, he's 10, and we'll give him his birthday present at the Christmas party, but he's 10, he needs a cake or something so his birthday doesn't get lost in the Christmas shuffle. Oh, and I need to make fudge to send to California for Elery's oldest son and their family. Fortunately for me, I can sliced apples and freeze fruit already sliced or peeled or whatever, so I really can make a 10 minute pie if I have to. It's not as much fun and it's sure not fancy, but it's pie and it'll do in a pinch. Today, though, I made date filled cookies for no reason other than Elery likes them. They aren't the prettiest cookie on a plate, but they sure taste good! Annie...See More- 17 years ago
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