BRAN MUFFINS

1 1/2 c All bran cereal
1 1/4 c Self rising flour
1/2 c Sugar
1 c Golden raisins
Mix all together. Store in jar.
Attach this to the Jar:
1 pk Mix
1/2 c Butter, melted
1/2 c Milk
1 Egg, beaten
Mix: Combine all ingredients and store in an airtight container.
Variation: Bran Muffins: Preheat oven to 400. Combine all ingredients just till
moistened. Grease muffin cups and fill 2/3 full. Bake 16-18 minutes. -MAKES 1 DOZEN
Variation: Pineapple Bran Muffins: Add 1 (8 oz) can drained crushed pineapple to
the batter.

BRANDIED PINEAPPLE

2 fresh -- ripe pineapples
1 3/4 cups sugar
1 fifth -- (3 3/4 cups) brandy
Trim the pineapple, cut off the rind and cut vertically into fourths. Cut off the
core. Cut the pineapple into 1/2-inch chunks. Pack into sterilized jars. Pack
tightly, because the pineapple will shrink.
Place sugar and brandy in a saucepan. Stir over low heat until sugar dissolves. Do
not bring brandy to a boil.
Pour the hot brandy mixture over the fruit in the jars. Cover tightly with lids and
store in a cool place for 6 weeks or longer. Serve over ice cream or cake.
Makes about 1 1/2 to 2 quarts, depending on the size of the pineapple chunks and
the shape and size of the jars.