6 c bran
2 c boiling water
1 qt buttermilk
4 eggs
1 c shortening
2 c sugar
5 c flour
5 t baking soda
1 T salt
Mix together bran and water.
Let stand a few minutes, then add buttermilk.
Cream shortening and sugar together.
Add eggs one at a time, beating after each addition.
Add cream/eggs mixture to bran mixture.
Sift flour, soda, and salt.
Add to bran mixture, stirring just enough to blend.
Store in refrigerator up to 30 days.
As I read this, I wondered why the baking instructions were left off. :shrug Then we could just call these bran muffins and make a note that the bran batter will keep up to 30 days.