r slice banana in a cereal bowl (slicing gives more texture
s brown rice, whole barley, buckwheat groats) for approximately 8-10
Mix all-purpose flour, buckwheat flour, and baking powder together
up of the multi grain cereal mix, using a fork.
o store: Place ground rice cereal in airtight container or \"ziploc
whole wheat flour, oat bran, hot cereal, cinnamon, allspice, and baking powder
In prepared slow cooker stoneware, combine multigrain cereal, salt, water and apples.
Cover and cook on Low for 8 hours or overnight.
Just before serving, place raisins, if using, in a microwave safe bowl and cover with water. Microwave for 20 seconds to soften. Add to hot cereal. Stir well and serve.
175 Essential Slow Cooker Classics. J. Finlayson.
In saucepan bring milk to almost boil and stir in the cereal using a fork to break up the clumps. Stir in the salt.
Reduce heat, cover and simmer for 5 minutes for farina, 10 minutes for rice meal.
In a small saute pan, melt the butter on medium heat and add the cardamon, cane sugar and raw nuts. Toast for about 2 minutes, being careful not to burn.
Add the raisins to the butter mixture and heat through.
Once the hot cereal is cooked, stir the cardamom/nut mixture into the cereal.
Serve piping hot. Mmmm!
Heat oven to 350\u00b0F Grease and/or like 6 jumbo muffin cups.
In a large bowl, beat together egg, sour cream, buttermilk, orange juice and zest, lemon zest, oil, molasses, ginger, vanilla, stevia, bran twigs and 12-grain hot cereal. Let stand 10 minutes.
Stir in wheat germ, flour, baking powder, baking soda, cinnamon and salt until just combined, then fold in the dried kiwi.
Portion into the muffin tin and bake 42 minutes.
Cool in the tin 5 minutes, then remove to a wire rack and cool completely.
Pour boiling water over Quaker bran hot cereal and let sit 5 minutes.
Add molasses, splenda, butter, eggs, buttermilk, and pineapple. Mix together. I don't use a mixer, I just mix together in a big bowl.
Add flour, flax, soda, salt, All Bran, and nuts and mix together.
Spoon into greased muffin tins (almost full, as these don't rise much).
Bake at 400 degrees about 15 minutes. Done when top springs back.
arge bowl, combine 7-grain hot cereal mix, 1 1/2 cup
hole wheat pastry flour, multigrain hot cereal, and baking powder.
In
cup Red River Copycat Hot Cereal Mix and 1/4 teaspoon
Use any hot roll recipe.
Add a little flour to make dough stiff.
After shaping, let rise not quite double.
Bake 30 minutes in a 275\u00b0 oven.
Cool and store in airtight bags.
Can store in refrigerator for up to 2 weeks.
Bake at 425\u00b0 for 5 to 7 minutes.
Just before serving your favorite hot chile recipe, add one square of chocolate for each quart of finished chile.
Stir vigorously (it will rise).
No one will guess that the distinctly Mexican flavor is chocolate.
Combine meat, onion and garlic in a large skillet.
Cook until meat is light brown.
Add remaining ingredients (except for beans) and bring to a boil.
Reduce heat and simmer 1 hour.
Add beans (as many as desired) and heat until hot.
Recipe may be halved. Serve with grated cheese, lettuce and sour cream.
Good with Mexican corn bread.
trained soup container and boil. Cereal is then added. A common
If not using Red River Cereal, prepare Grain/Seed Blend: 1
dd 3 cups, or enough buckwheat flour to make a stiff
easure the whole wheat flour, buckwheat flour, soy flour, dry buttermilk