The Greenery's Famous Mormon Muffins

Only 2 of the 4 muffins in this picture survived...the photo shoot. I'm unashamed.

Where I live there is this awesome little place called Rainbow Gardens. My family and I have been going to Rainbow my whole life. My dad even went when he was a kid (swimming). Over the years this Ogden landmark has gone through drastic changes. You may now scroll down to the recipe or get a quick history lesson...Ready? Go...

Originally in 1895 the resort was built boasting amenities that included mineral baths, hotel, dinning rooms and dance halls. It later burned down in 1927. 

In 1928 an entrepreneur bought and rebuilt the resort - this time in brick; it was renamed "El Monte Springs" This time around the resort featured mineral baths, a 100,000 gallon swimming pool and a grand ballroom.  Unfortunately the Great Depression put an end to El Monte and it shut it's doors in 1932.

In 1946, Ogden's Cowboy, Mayor Peery purchased the dormant building and he renamed it Riverside Gardens. It was once again used for swimming and dancing.

In 1946, the resort was turned over to the Mayor's son-in-law and daughter (the King family). The Kings changed the name one last time to Rainbow Gardens. They began restoration on the Victorian spa and for 25 years Rainbow Gardens operated as a resort that featured indoor swimming pools, a ballroom and 18 bowling lanes.

In 1970 Rainbow Imports was opened in the ballroom. It featured gifts from all around the world. In 1975 the swimming pool was renovated and turned into the sunken "Gift Garden". The following spring The Greenery Restaurant opened, and remains open to this day.

In 1996 Rainbow Lanes Bowling was turned into Planet Rainbow another gift shop featuring one of  Utah's largest collection of 'Utah Books', regional souvenirs and gifts.

Today, Rainbow Gardens is still owned by the King family and thrives with good food, gifts and fun.
Photo/info credit:Rainbow Gardens

The end.  Phew, you're thinking...Gee thanks, can we get to the recipe now? Nope.

I love this place! When I was young my Dad and I always went bowling, I even had my own ball with my name on it! We were so sad when it was shut down. Rainbow was the first place that my score broke 100! I was so proud! My Dad and I made copies of our score sheet and sent it to my Grandpa Chris. Rainbow is a place full of family memories for me.

My family and I still enjoy going to Rainbow Gardens. My favorite date to take to lunch is my Grandma Chris. She's an amazing, classy lady that used to take me when I was young. (sorry Husbandito...you lost- but I always bring home muffins, right?)

Most recent lunch Date. Aunt Lindy, Me, Grandma C.

Okay, now to the good stuff, the recipe.

Update: These yeild about 3 dozen muffins.

INGREDIENTS:

2 cup boiling water

5 tsp baking soda

1 cup shortening

2 cups sugar

4 large eggs

1 quart buttermilk

5 cups flour

1 tsp salt

4 cups All bran cereal

2 cups 40% bran flakes

1 cup walnuts, chopped

DIRECTIONS:

Boil 2 cups of water (I used my tea kettle and poured 2 boiling cups into a bowl) and add baking soda, set aside. In a separate large bowl whip shortening and sugar until light and fluffy. Add the eggs one at a time, scrapping down after each addition. Next, add the buttermilk, flour, salt and mix well. Add the soda water VERY slowly, folding it into the mixture. Next gently fold in the cereals and walnuts.

Muffin mix must sit in the refrigerator over night before baking. Muffin mix will last one week, covered and refrigerated.

Then next morning the batter will change from runny to an almost pudding like state, this means you're ready.

Preheat oven to 350 degrees F.

Prep your muffin tins by either greasing or using paper cups. Scoop enough batter into the tins to fill them up 1/4 of a inch from the top - about 1/2 cup. If you have time let them sit at room temperature for 15 minutes or so before baking.

Bake for 30 minutes, let cool 5 minutes and enjoy with honey butter!

Notes: The only thing I changed in the recipes instructions is how much to put in each muffin cup. I also don't bake all of the muffins at once. I currently have 1/2 half of this gigantic recipe sitting in my refrigerator and I bake them up after dinner or, if I have the day off work, first thing in the morning fresh for breakfast. YUM... Nothing like pulling these bad boys out of the oven and covering them in honey butter and eating the whole pan by yourself... DELISH!

Recipe: From Rainbow Gardens

More notes:

Honey Butter:

There is a delicious brand of honey butter in utah called "Utah's Own Honey Butter". If I had that brand of honey butter I would have used it- but I just don't love going to the grocery. So, I'm not saying this is the best recipe but I used:

1 stick softened butter

1/4 cup honey

1/8 tsp vanilla

I mixed it up with a fork and because I couldn't wait eat a hot muffin :) - husband thought it was tasty too.

Whole Wheat Cinnamon Raisin Bread

I've been looking for good wheat bread recipes and this fits the bill! I could barely wait to slice off a piece and slather it with a little salted butter. Oh. my. goodness.

INGREDIENTS:
1/2 c. warm milk
1/2 c. warm water
1 pkg yeast
1/2 cup + 2 tbsp sugar
6 tbsp softened butter, divided
1 c. whole wheat flour
2 c. all purpose flour
2 tbsp cinnamon, divided
1 1/4 tsp salt
1/2 c. raisins
1 egg + 2 tbsp warm water

DIRECTIONS:

In a small bowl combine warm milk, water, yeast and 2 tsp of sugar.  Let sit for 10 minutes until foamy.

While yeast is resting, combine the flours, 1/3 cup sugar, 3 tbsp softened butter, salt and 1 tbsp cinnamon in a large bowl. If you are using a mixer use the paddle attachment and mix on slow. Then, drizzle in the water, yeast, milk mixture while the machine is running. Increase speed to high and mix for about 6-8 minutes, until smooth and elastic. If you're working by hand add the water mixture to the dry ingredients and knead on a floured surface for 10 minutes until smooth. **I prefer to mix it by hand. I can get a better read on the dough and adjust the flour accordingly.

Place dough ball into a large bowl, sprayed with cooking spray. Cover with a cloth and let rise for 90 minutes in a warm, draft free place.

While dough is rising, mix remaining 3 tbsp butter, 1 tbsp cinnamon, 2 tbsp sugar in a small bowl until smooth.

After dough has doubled in size roll it out with a rolling pin on a lightly floured surface into a long rectangle. Spread the butter mixture all over the top of the rolled out dough. Sprinkle the raisins over top of the butter and roll up into a tight loaf.

Place dough in a greased pan and cover with a cloth and let rise for another hour.

Preheat oven to 350 degrees F. Whisk together the egg and warm water then brush all over the loaf. Bake for 40 minutes. Let cool, slice and enjoy!

Recipe: Adapted from Eat Live Run

Granola

I don't know about you but I'm cheap... yup, I said it CHEAP. I can't bring myself to buy good granola at the grocery store for 5 bucks a bag. The great thing about granola is that you can put whatever you want in it- go crazy! 

INGREDIENTS (for my favorite):

2 cups old fashioned oats

3/4 cup almonds, slivered

3/4 cup chopped walnuts

1/4 cup chopped cashews

1/4 tsp cinnamon, and some to sprinkle over top

pinch of nutmeg

pinch of all spice

1/8 cup canola oil

1/4 honey

1 tbsp brown sugar

3/4 cup dried cranberries

1/2 cup raisins

sprinkle of salt (just less than 1/8 tsp)

DIRECTIONS:

Preheat oven to 300 degrees F.

Mix all ingredients, except for the dried fruit, together. Pour out on a baking sheet covered in tin foil. Bake at 300 degrees for 20 - 25 minutes, stirring once or twice while it's cooking. After it's finished baking add your favorite dried fruit. Cool completely and store in an airtight container.

This is awesome to eat plain, as cold cereal, to sprinkle in yogurt or even to top of hot oatmeal for some extra crunch. 

Notes: The original recipe that was given to me had yummy ingredients like wheat germ, flax and sunflower seeds (1/4 cup each) but sadly I didn't have any of these in my house. Maybe next time!

Recipe: Adapted from my Aunt Jacque (Hiiiii Aunt Jac -Q-U-E!!) 

Fluffy Blueberry Pancakes

These are soft, melt in your mouth pancakes. Totally worth the wait.

INGREDIENTS:
1 1/4 cups all purpose flour
1/2 tsp salt
1 tbsp baking powder
1 1/4 tsp sugar
1 egg
1 cup milk
1/2 tbsp butter, melted
1/2 cup frozen blueberries, thawed (I used fresh berries)

DIRECTIONS:
In a large bowl, sift together flour, salt, baking powder and sugar. In a small bowl beat together egg and milk. Stir the milk and flour mixtures together. Mix in butter and fold in berries. Set aside for 1 hour.

Heat a lightly oiled griddle or frying pan over medium heat. Pour the batter onto the griddle and brown on both sides. Serve hot. yields about 12 pancakes.

NOTES:
I used fresh berries and didn't sift my dry ingredients. It turned out just fine. Next time I make these I may add about 1/4 - 1/2 tsp more sugar. Very good, fluffy, moist pancake. YUM!

Recipe: slightly adapted from Allrecipes

Honey, Wheat and Oat Pancakes

These pancakes are fluffy and flavorful. I would like to say they are healthy...but I don't think I can promise that.

INGREDIENTS:
3/4 cup all purpose flour
1/2 cup wheat flour
1/4 cup quick oats
1/2 tsp salt
1 tbsp baking powder
1 tsp sugar
1/2 tsp cinnamon
1/4 tsp all spice
1 egg
1 cup milk
1 tbsp melted butter
1 tbsp honey

DIRECTIONS:
Mix all dry ingredients in a medium bowl. Whisk all your wet ingredients together until well combined then add them to the flour and oat mixture. Whisk until combined and let sit for 30 minutes to 1 hour.  In a well greased pan/griddle, set on medium heat, pour 1/4 cup of batter. Cook on one side until you see small bubbles forming and popping on the edges of the cakes then flip. This should make approximately eight to ten  three-inch pancakes.

NOTES:
It's important that you let them sit before cooking them. It makes them fluffy.

This recipe would be killer with some bananas sliced in it. Sadly I had none. I did however add in some very thinly sliced apples and they turned out delicious.

I eat mine with good maple syrup and butter. I also sometime have a hankering for honey and peanut butter slathered on it. (slathered is totally a word) OR even some raspberry jam...mmmm.

Balanced Breakfast - Steel Cut Oats

This post most definitely isn't a recipe. It's just a delicious quick, healthy, belly-filling breakfast.

Update: 8/8/2012: I just tried a killer combo! With fresh summer fruits in abundance at local roadside stands... I picked up some peaches and raspberries and threw them into my oats this morning  with a little bit of cinnamon and almonds...it blew my mind! Give it a try.

INGREDIENTS/DIRECTIONS
(make ahead of time for a quick breakfast)
1 cup Bob's Red Mill - Steel cut oats (this makes 4 servings)
3 cups water
1/4 tsp salt

Bring 3 cups of water and 1/4 tsp salt to a boil and add 1 cup of oats.  Reduce heat to low simmer. Cover and cook for 10 (al dente) to 20 minutes (creamy) Stir every few minutes. Remove from heat and let stand two minutes.

Add in your favorite fruits and nuts. My favorites are fresh strawberries, raspberries, peaches and blueberries. Then I add some walnuts or almonds for crunch.

I eat mine like a warm cereal by adding about 1/2 cup of milk. DELISH!
I also sprinkle a little bit of cinnamon in mine. No need for sugar because the fruit adds the sweetness.

NOTES:
I like to make this ahead of time and split into fourths and store, refrigerated, in small containers so I can take it to work for an easy, healthy breakfast. I reheat it for 1 minute and enjoy!