1 c. Boiling water

1/2 c. Shortening

2 Eggs, beaten

1 pt. Buttermilk

2-1/2 c. Flour

2-1/2 t. Soda

1/2 t. Salt

2 c. All Bran cereal

1 c. 100 percent bran

1-1/2 c. White sugar

Soak bran while creaming shortening and sugar. Add eggs, buttermilk and cereal. Combine flour, soda, salt and sugar then add to bran mixture. Store in a tightly covered container in the refrigerator for up to 6 weeks. Bake at 400 degrees for 20 minutes.

Naomi Dyer • Eaton, Colo.

1 c. Boiling water

1/2 c. Shortening

2 Eggs, beaten

1 pt. Buttermilk

2-1/2 c. Flour

2-1/2 t. Soda

1/2 t. Salt

2 c. All Bran cereal

1 c. 100 percent bran

1-1/2 c. White sugar

Soak bran while creaming shortening and sugar. Add eggs, buttermilk and cereal. Combine flour, soda, salt and sugar then add to bran mixture. Store in a tightly covered container in the refrigerator for up to 6 weeks. Bake at 400 degrees for 20 minutes.

Naomi Dyer • Eaton, Colo.

1 c. Boiling water

1/2 c. Shortening

2 Eggs, beaten

1 pt. Buttermilk

2-1/2 c. Flour

2-1/2 t. Soda

1/2 t. Salt

2 c. All Bran cereal

1 c. 100 percent bran

1-1/2 c. White sugar

Soak bran while creaming shortening and sugar. Add eggs, buttermilk and cereal. Combine flour, soda, salt and sugar then add to bran mixture. Store in a tightly covered container in the refrigerator for up to 6 weeks. Bake at 400 degrees for 20 minutes.

Naomi Dyer • Eaton, Colo.

1 c. Boiling water

1/2 c. Shortening

2 Eggs, beaten

1 pt. Buttermilk

2-1/2 c. Flour

2-1/2 t. Soda

1/2 t. Salt

2 c. All Bran cereal

1 c. 100 percent bran

1-1/2 c. White sugar

Soak bran while creaming shortening and sugar. Add eggs, buttermilk and cereal. Combine flour, soda, salt and sugar then add to bran mixture. Store in a tightly covered container in the refrigerator for up to 6 weeks. Bake at 400 degrees for 20 minutes.

Naomi Dyer • Eaton, Colo.

1 c. Boiling water

1/2 c. Shortening

2 Eggs, beaten

1 pt. Buttermilk

2-1/2 c. Flour

2-1/2 t. Soda

1/2 t. Salt

2 c. All Bran cereal

1 c. 100 percent bran

1-1/2 c. White sugar

Soak bran while creaming shortening and sugar. Add eggs, buttermilk and cereal. Combine flour, soda, salt and sugar then add to bran mixture. Store in a tightly covered container in the refrigerator for up to 6 weeks. Bake at 400 degrees for 20 minutes.

Naomi Dyer • Eaton, Colo.

1 c. Boiling water

1/2 c. Shortening

2 Eggs, beaten

1 pt. Buttermilk

2-1/2 c. Flour

2-1/2 t. Soda

1/2 t. Salt

2 c. All Bran cereal

1 c. 100 percent bran

1-1/2 c. White sugar

Soak bran while creaming shortening and sugar. Add eggs, buttermilk and cereal. Combine flour, soda, salt and sugar then add to bran mixture. Store in a tightly covered container in the refrigerator for up to 6 weeks. Bake at 400 degrees for 20 minutes.

Naomi Dyer • Eaton, Colo.