The following pictures of the recipe sent to me represent many things. First one of my best friends in Cheney shared this with me. Robyn and I got acquainted when we were both in the hospital having our second child, so that was 41 years ago. Since then we have been close friends, the kind that one may not talk with for a month, then have a long conversation as if no time had passed. The kind of friend who you can complain to, laugh, cry, share successes and vice versa.

These recipe cards represent my generation where cursive was practiced on lined paper, each letter, then words, than sentences, then graded.

It was a time where most recipes were written on recipe cards, some were fancy, then put into recipe boxes, some being alphabetized, some according to which category they fell into or like me, stacked to where I had to go through many to find the one I wanted.

In my younger years, there was no Google, so the recipe given was the one that was made. I can Google to find more versions of Raisin Bran Muffins, but why would I? The one I now have is a tried and true one.

In years past, there were no long directions, unless they were verbal. Most like this one, the directions were to mix the wet with the dry ingredients. Robyn also made note what she changed in the recipe. much like I do.

She also shared that some in her family don't like raisins, so the next time she is going to get All Bran Flakes. Then as she takes out what batter she is making for the day, she can add raisins to part of the batter, and leave out for the rest. She mentioned one can add different ingredients according to taste. I will add chopped apples and walnuts and hemp hearts, because I have them.

I didn't get them baked this weekend, but I do have the batter in the refrigerator. I plan to bake them as I need them and take some to friends. The refrigerated batter will last for a month.

There is also an old time recipe called All Bran Muffin mix, another refrigerated batter to make when you like. Both of these are handy to have for all sorts of reasons.

Enjoy, and if you have any questions, please feel free to call.