Muffins, Cream Puffs, and the Mailman

   Remember how you hated quizzes when you were in school? Times  change.  This one is for fun.
1.  Did you laugh today?

2.  Did you write any thank you notes?

3.  What is vermiculture?

4.  Are the barn cats keeping warm this winter?

5.  Do you wish you were a Snow Bird?

6. What is the best month to bake muffins?

7. Have you tried pomegranate juice?

8. What was the last book you read?

9.  Are Canterbury Bells a perennial?

10.  What’s your mailman’s name?

11.  When did you last share food with your neighbor?

12.  Are you pinching pennies after December’s splurge?

   Relax, you passed with flying colors.  You got an A+.

This old favorite Refrigerator Muffin recipe is great.  The batter keeps in
the refrigerator for a long time.  But it would be good to share with a friend.
Cream Puffs were popular some years back. They are so easy to do, can be filled so many ways, and make a nice presentation.

                                      Refrigerator Muffins
3 cups All Bran cereal (divided)
½ cup of butter or margarine
1 cup B. sugar
2 cups buttermilk (combine vinegar and milk for substitute)
2 eggs
2 ½ cups flour
2 ½ teaspoons B. soda
1 teaspoon salt
   Combine 1 cup all bran and 1 cup boiling water and set aside. Cream butter and sugar. Beat eggs slightly and add.  Combine flour, soda and salt ;and add alternating with buttermilk.  Add all bran, both the 1 cup and the balance of 2 cups.  Fold in, don’t beat.  Let batter rest for 12 hours or so before first baking.   Bake desired amount at 375 for 20 minutes.  You may add nuts, raisins, or chopped apples just before baking for an added treat.

                                         Cream Puffs
1 cup water
 1/2 cup butter
1 cup flour
1/8 teaspoon salt
4 eggs
Filling-ice cream, whipped cream,  pudding,. I like vanilla pudding combined with whipped cream.
In a pan with heavy bottom, combine water, butter and salt, bring to boil.
Add flour, all at once, stirring vigorously with wooden spoon until  it makes a ball.  Remove from heat. Add eggs, one at a time, combining well. On a parchment covered cookie sheet drop by tablespoon into mounds, using another spoon to make the drop.  Should make 12 or 14 puffs, according to size.  Bake at 400 for 30 minutes or until golden.  Cool on wire rack.
Split horizontally  and with spoon scoop out soft dough. Fill with desired filling, dust with P. sugar, then drizzle with chocolate syrup.
Tip: These are best eaten at once, the puffs and filling can wait until you are ready to serve them.  Oldies but goodies.