Tuesday, November 15, 2016

Raisin Bran….And A Return!

It's finally time…

To get back on track…

With…


NATIONAL RAISIN BRAN CEREAL DAY!!


I know that I have forgotten this site due to other obligations which have now gone by the wayside.

However, Wiki has this to say, if you believe them….

"Skinner's Raisin Bran" was the first raisin bran brand on the market, introduced in the United States in 1926 by the Skinner Manufacturing Company.[2]
The name "Raisin Bran" was at one time trademarked by Skinner, however in 1944 the U.S. Court of Appeals for the Eighth Circuit found:
The name "Raisin-BRAN" could not be appropriated as a trade-mark, because: "A name which is merely descriptive of the ingredients, qualities or characteristics of an article of trade cannot be appropriated as a trademark and the exclusive use of it afforded legal protection. The use of a similar name by another to truthfully describe his own product does not constitute a legal or moral wrong, even if its effect be to cause the public to mistake the origin or ownership of the product." [2]
SOURCE : WIKI

IMAGE SOURCE : runningwithspoons

So, now, it's time to get back to the kitchen and explore all of the things from the back cupboard….

Here is a blatant recipe that I stole from Food.com

So, that YOU too can make your own version.


2 quarts US

  1. Preheat oven to 350*. Combine bran, flours, powdered milk and salt in a mixing bowl.
  2. Mix the water, oil & honey together and stir into the dry ingredients. Use a large fork to mix well.
  3. Divide the dough in 4 pieces. Place one portion on a piece of floured waxed paper. Cover with another sheet of waxed paper.
  4. Gently roll out dough to a 12" x 15" rectangle.
  5. Remove top piece of waxed paper and invert the dough onto a greased cookie sheet. Remove the other sheet of waxed paper.
  6. Bake @ 350* for 16-18 minutes.
  7. Cool and break into pieces in a paper bag. Make smaller pieces using a rolling pin.
  8. Repeat with the other portions of dough (roll out & bake a portion whle one cools).
  9. When all cereal is cooled and broken up, combine with raisins. Store in a covered container.


I've never tried this mixture, so it's up to you and your GI tract to see if it works.

Now that that's over, please keep coming back. There are three (3) cookbooks in the works and I need all of the moral support and all the Olive Oyl that I can get.

l.



©L. M. Sorré 2016

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