Let’s Share Some Recipes

By Carla Bass, City Editor

January is coming close to drawing to an end, and no one is still sharing recipes. I know many of you have tried or tested family recipes and recipes from the local cookbooks such as the Excelsior House, the Marion County Private School, the Miss Jefferson among the many other churches and organizations that have cookbooks that I do not own; and that you know are delicious. Please take the time and share some of those that you know that the rest of us would enjoy. Email them to jimplecute1848@gmail.com and put RECIPES in the subject line. This week I’ve selected the Weekend or Holiday Breakfast.

 The Original All-Bran® Muffins

Servings: 12


  • 1 1/4 cups all-purpose flour
  • 1/2 cup sugar
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 2 cups Kellogg’s® All-Bran® Original cereal
  • 1 1/4 cups milk
  • 1 egg
  • 1/4 cup vegetable oil


  1. Stir together flour, sugar, baking powder and salt. Set aside.
    2. In large mixing bowl, combine KELLOGG’S ALL-BRAN cereal and milk. Let stand about 2 minutes or until cereal softens. Add egg and oil. Beat well. Add flour mixture, stirring only until combined. Portion evenly into twelve 2 1/2-inch muffin pan cups coated with cooking spray or paper muffin cups.
    3. Bake at 400° F about 20 minutes or until golden brown. Cool 10 minutes. Serve warm.

*VARIATION: For muffins with reduced calories, fat and cholesterol, use 2 tablespoons sugar, 2 tablespoons oil and substitute 2 egg whites for 1 egg.
*VARIATION: For muffins with reduced fat and cholesterol, substitute 2 egg whites for 1 egg and 1/4 cup sweetened applesauce (or 2 oz. jar bananas baby food) for 1/4 cup vegetable oil. (Muffin texture may vary slightly from The Original All-Bran Muffins recipe.)

*VARIATION: For muffins with fruit, add 4-5 heaping tablespoons to the mixture of your favorite preserves or 1 cup of golden raisins, fresh blueberries or a mashed banana with 2/3 c. finely chopped pecans or walnuts.

 Overnight Sausage and Egg Breakfast Casserole

Yield: Serve 8-10


·         6 slices bread, cubed*

·         2 cups shredded cheddar cheese

·         2 cups milk

·         1 tsp. salt

·         1 lb. sausage, browned and drained

·         8 large eggs

·         1 tsp. dry mustard

·         Pepper, to taste

·         *Chopped green onion/tops to garnish the top


  1. Spread the bread evenly into the bottom of a greased 9×13-inch baking dish.
    2. Sprinkle the sausage and cheese evenly over the bread.
    3. In a large measuring cup, combine the eggs, milk, dry mustard, salt and pepper.
    4. Pour the egg mixture evenly over the ingredients in the pan.
    5. Cover and chill overnight.
    6. Prior to baking, preheat the oven to 325 degrees. Bake for 45-55 minutes, or until set. You may need to bake it for a little more or less time depending on your oven and how soft or “runny” you prefer the eggs to be. I don’t really like it to be runny, but I also don’t want it to dry out. To check it, use a fork or knife to stick in the middle and see if it comes out clean 7. Remove from oven when done, cut into squares and serve warm.


French Toast


  • 1 loaf of Texas Toast, Sourdough Bread, or diagonally sliced French bread
  • 4 eggs
  • 1 can of evaporated milk (or less, depending on size of eggs)
  • 1 shaker of powdered sugar, shaker of cinnamon/sugar, or Cajun Power Sweet Treat (shaker of Chocolate, Sugar, and Vanilla mixture)
  • If desired, syrup or preserves of choice


  1. Preheat a skillet with ¾ to 1 inch of Canola or Corn Oil over medium-high heat.
  2. Prepare a plate with folded paper towel for draining
  3. Whisk together the milk and egg mixture in a shallow bowl wide enough to accommodate a flat slice of bread.
  4. Quickly dip bread slice into egg/milk mixture to coat both sides, but not soak it up.
  5. Place slice in the hot grease until both sides are a deep golden brown
  6. Set aside on paper towel and sprinkle with your chosen shaken topping
  7. Repeat until the mixture or bread is exhausted.
  8. Serve and enjoy!


Hershey’s Hot Cocoa


  • ½ cup of sugar
  • 1/3 cup Hershey Cocoa Powder
  • 1/3 cup water
  • 4 cups milk
  • 1 teaspoon
  • Dash of salt
  • Marshmallows
  • Cinnamon


  1. In a sauce pan stir cocoa powder, dash of salt, and sugar .
  2. Add water and stir.
  3. Bring to a boil over medium heat. Boil two minutes.
  4. Add milk (I use 1 can canned milk and equal water, plus 1 cup of whole milk). Heat until hot, but avoid scorching.
  5. Add vanilla, stir, and serve.
  6. Top with Marshmallow and a dash of cinnamon.

(Please contact us today for a print or email subscription to the Jefferson Jimplecute! — (903) 665-2462, JIMPLECUTE1848@GMAIL.COM)

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