Mormon Muffins

There's this great place I used to go to as a kid.  It's called Rainbow Gardens.  It's lovely, and wonderful.  As a kid we'd go bowling there for birthday parties.  They had the best penny candy selection as well as sticker collection.  And they had the best Christmas displays.  You could find all sorts of fun gifts there, or if you really liked someone, you'd get their wedding gift there.  The restaurant inside is famous.  It's where all the ladies would lunch.  My mom and her sisters would go there.  I'd go there with the work girls.  Turkey Enchiladas and a Mormon Muffin is what I always ordered.  The Mormon Muffin was the best part of the whole meal.

I'm not sure why they're called Mormon Muffins.  Maybe we Mormons have the corner on fiber, or maybe it's the muffins wholesomeness.  Just like me.  (I'm sure my mom and James would beg to differ on this point.)  Just teasing, but I can say these muffins are very very tasty!!  This recipe came directly from the Rainbow Gardens website.  They're so kind!  I love a person who shares their deliciousness.  (I feel like a hypocrite saying that since I won't share my GH Bread recipes.  I might go to heck!  Don't judge me to harshly.)  But the recipe is easy and makes a ton of muffins.  I made about 3 dozen enormous muffins.  If you don't fill the muffin cups heaping you'll probably get 4 dozen.  But I like them big, and round, and puffing over the edges.  The muffins freeze well, or you can keep the batter in the fridge for 6 weeks.  It's that kind of recipe.  So trust me on this and make a big batch of goodness.  You're innards will thank you!

Rainbow Gardens

Mormon Muffins

Recipe courtesy of Rainbow Gardens

2 cups boiling water

5 teaspoons baking soda

1 cup shortening

2 cups granulated sugar

4 eggs

5 cups all-purpose flour

1 teaspoon salt

1 quart buttermilk

4 cups all-bran cereal

2 cups bran flakes

1 cup chopped walnuts

2 c. chopped dates

Directions

Combine water and baking soda. Stir until dissolved. Cool.

In a large mixing bowl, cream sugar and shortening.

Add eggs one at a time, beating well after each addition.  Add the soda water.

Combine flour and salt and add to cream mixture alternately with buttermilk.

Fold in both cereals and nuts.  At this point let your batter sit for an hour or even better overnight.  At first the batter is rather thin, but as soon as the cereal sogs up a bit it will thicken right up.

Fill greased or paper lined muffin cups full.  Mine are actually heaping full.

Bake at 350°F for 25-30 minutes until they test done.

Muffin batter may be kept for 1 week in refrigerator and baked in smaller batches if desired.

Coconut Macaroons

I love the San Francisco Airport.  If I have an opportunity to fly through San Fran, I take it.  Always.  All I need is a 7 minute layover to run to the little Just Desserts kiosk, and I'll be set.  I have to buy the most lovely coconut macaroon that is dipped half way in chocolate.  It's delicious!  It's wonderful, and it make the rest of any flight bearable:)  I have learned to buy at least 2.  The last time I bought one, James told me he didn't want one, but he ended up eating mine so therefore he gets one too from now on.  This has been a real sore spot in my marriage:)

I've been making this Coconut Macaroon recipe for a few years now, and I have yet to share it.  I've shared, just not on the blog.  It's so good, and really easy to make.  You don't have to dip the cookie in chocolate, but it makes them extra special if you do.  The last for a few days as well.  They'd be perfect for the next shower or get together you have.  I made them yesterday for the celebrating of Mother's Day a little early.   They're always a hit!

Lovely Macaroons

I think I found this recipe off of Food Network, but I've never been able to find it again when I've looked for the source.  So let's just say it's theirs:)

1/2 c. flour

1 14oz. bag of coconut plus 1 1/2 c. from another bag

1/4 t. salt

1 14oz can of sweetened condensed milk

2 t. vanilla

Mix flour, coconut and salt together.  Add milk and vanilla.  Mix until combined.  Drop by spoonfuls onto a parchment lined of greased cookie sheet.  Silpats work fabulous here.  Bake at 350' F. for 12- 15 mins. or until browned around the edges.  This made 21 good sized cookies for me, but it could make about 24-30 smaller cookies.  To dip in chocolate take 8 oz. of Bakers Semi Sweet chocolate, and place it in a bowl and microwave for 1 minute.  Stir and place in microwave for another 30 secs.  Repeat until the chocolate is melted.  Dip cooled cookies in chocolate and let set on wax paper until the chocolate is solid.  Enjoy

Cini Minis

Another fun Pinterest find.  These little Cini Minis were a big hit last Sat. morning at the Clawson home.  They whipped up pretty fast, and even when I realized I didn't have powdered sugar to make a glaze to douse them in, they still tasted lovely.  I've been told by a very good source though, that if you put enough butter and cinnamon sugar on something, it will taste good.  He was referring to yams, and squash, but I think his, are words to live by:)  My sister-in-law Jess will love these as well just because they're mini sized.  She collects mini things, and I can hear her now,  "It's so cute!"

These cinnamon rolls are made with Crescent Rolls, and are placed in a mini muffin tin.  That's where the novelty comes from.  Eat them quick.  They're always best when hot.  I'm sure the frosting can only make them amazing.  Have fun with your mini treats!

Cini Minis

recipe from Iowagirleats.com  Thank you!

Ingredients:

1-8oz tube crescent roll dough

2 Tablespoons butter

cinnamon

brown sugar

For the maple icing:

1 teaspoon maple syrup

1 Tablespoon skim milk

3/4 cup powdered sugar

Directions:

1. Preheat oven according to crescent roll dough package directions. Layout half the dough (4 triangles) and pinch all the seams together. Flip over and pinch the seams on the back side together too.

2. Using a rolling pin, smooth the seams and roll the dough into a square about 1/4″ thick. Brush with half the butter, and sprinkle with as much cinnamon and brown sugar as you want. Roll into a log and cut into 8 pieces.

3. Place mini cinnamon rolls into a non-stick sprayed mini muffin tin. Repeat steps 1 and 2 with the other half of the crescent roll dough. Bake according to package directions.

4. Meanwhile whisk together maple syrup and milk in a bowl. Add in powdered sugar until desired consistency is reached. Drizzle over warm cinnamon rolls.