Bran Muffins, Stroganoff, Cookies

DEAR SOS: I’d love to get my hands on the recipe for the bran muffins at Weby’s Bakery in Studio City. They’re great.

--GERALD

DEAR GERALD: Weby’s Bakery sent us the recipe, converting their 85-pound batch to a manageable home-size quantity. As a result, the muffins may not be exactly as you remember them. There is always a change in texture when you tamper with large-quantity recipes. But the muffins are still good and nutritious.

WEBY’S BAKERY BRAN MUFFINS

1/2 cup oil

2 eggs

1 1/4 cups honey

1/2 cup granulated sugar

1/4 cup brown sugar, packed

1/2 cup all-purpose flour

1/2 cup whole-wheat flour

1 1/2 teaspoons baking soda

1/2 teaspoon salt

3 cups unprocessed bran

1 cup blanched raisins

1/2 teaspoon vanilla

3/4 cup water

Combine oil, eggs, honey, sugars, flours, baking soda and salt in bowl. Mix with wooden spoon until smooth. Stir in bran, raisins and vanilla. Add water and mix again, being careful not to overmix. Spoon mixture into paper-lined muffin tins, filling pans 3/4 full.

Bake at 350 degrees 22 to 27 minutes, or until wood pick inserted near center comes out clean. Makes 15 muffins.

Each muffin contains about:

268 calories; 91 mg sodium; 28 mg cholesterol; 9 grams fat; 51 grams carbohydrates; 3 grams protein; 1 gram fiber; 29% calories from fat.

DEAR SOS: When P.D. asked for your best stroganoff recipe (Nov. 14), I thought for sure I would see the recipe I have on file. My recipe appeared in The Times 15 years ago and has become a favorite with family and friends. Try it and see.

--ILENE

DEAR ILENE: It rings a bell.

FAMILY STROGANOFF

1 1/2 pounds thinly sliced sirloin steak

1/2 teaspoon salt

1/8 teaspoon garlic salt

1/2 teaspoon paprika

1/8 teaspoon black pepper

1/4 cup butter

1 onion, chopped

1 cup beef bouillon or broth

1 teaspoon Worcestershire sauce

2 cups sour cream

Cooked rice for 6 persons

Cut steak into 2-inch squares or strips. Season with salt, garlic salt, paprika and pepper. Melt butter in skillet. Add onion and saute until browned. Add bouillon and Worcestershire sauce. Simmer 15 minutes. Stir in sour cream until smooth. Do not overheat or cream will curdle. Serve meat with sauce over rice. Makes 6 servings.

Each serving contains about:

476 calories; 506 mg sodium; 150 mg cholesterol; 35 grams fat; 5 grams carbohydrates; 36 grams protein; 0 fiber; 65% calories from fat.

DEAR SOS: I’ve lost my friend’s Mrs. Field’s chocolate chip cookie recipe and now I’m stuck. You’ll save my friendship and my life if you replace it.

--SHARON

DEAR SHARON: We’ll save you. As you may know, the recipe circulating as Mrs. Field’s cookie is a facsimile. Here’s our version of the soft chocolate chip cookie. It’s close.

SOFT CHOCOLATE CHIP COOKIES

1 cup butter

1 cup granulated sugar, packed

1 cup brown sugar, packed

2 eggs

1 teaspoon vanilla

2 cups flour

2 1/2 cups oats

1/2 teaspoon salt

1 teaspoon baking powder

1 teaspoon baking soda

1 (12-ounce) package semisweet chocolate chips

1 (4-ounce) bar milk chocolate, grated

1 1/2 cups chopped nuts

Cream together butter and sugars in mixer bowl. Add eggs and vanilla, beating well.

Mix together flour, oats, salt, baking powder and baking soda in another bowl. Place small amounts in blender and process until mixture turns to powder.

Mix butter-egg mixture with flour mixture just until blended. Add chocolate pieces, milk chocolate and chopped nuts. Roll into balls about size of golf ball and place 2 inches apart on ungreased baking sheet. Bake at 375 degrees 12 minutes. Makes 3 to 4 dozen cookies.

Each cookie contains about:

261 calories; 106 mg sodium; 26 mg cholesterol; 13 grams fat; 33 grams carbohydrates; 5 grams protein; 0 fiber; 44% calories from fat.

DEAR SOS: Please repeat your recipe for Cranberry Chutney. My cleaning help used the recipe to dry mirrors.

--GEORGE

DEAR GEORGE: Now you have clean mirrors and the recipe.

CRANBERRY CHUTNEY

1 pound fresh cranberries

2 cups sugar

1 cup water

1 cup orange juice

1 cup raisins, coarsely chopped

1 cup chopped walnuts

1 cup chopped celery

1 cup finely chopped tart apples (Granny Smith)

1 tablespoon grated orange zest

1 teaspoon ground ginger

3 tablespoons finely chopped candied ginger

Sort through and discard bruised cranberries. Rinse berries and drain.

Combine berries with sugar and water in large saucepan. Place over medium heat and bring to boil, stirring occasionally. Simmer 15 minutes and remove from heat. Stir in orange juice, raisins, walnuts, celery, apples, orange zest, ground and candied ginger. Cool completely. Spoon chutney into sterilized storage jars and refrigerate. Makes about 7 cups.

Note: Prepare chutney at last 2 hours before serving and preferably 1 week or more in advance. Chutney will keep up to 3 weeks, if refrigerated.

Each tablespoon contains about:

60 calories; 3 mg sodium; 0 cholesterol; 1 grams fat; 12 grams carbohydrates; 0 protein; 0 fiber; 21% calories from fat.