r slice banana in a cereal bowl (slicing gives more texture
up of the multi grain cereal mix, using a fork.
o store: Place ground rice cereal in airtight container or \"ziploc
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!
r freezer.
To prepare hot cereal*: To 1 cup of rapidly
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.
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.
tir until smooth.
Add cereal mixture and toss gently until
offee grinder) to make this recipe.
Get out your coffee
If not using Red River Cereal, prepare Grain/Seed Blend: 1
dd sugar,salt,shortening and cereal; cool to lukewarm. Dissolve yeast
Put the butter in an 8 inch baking dish and place in the oven as it is preheating to 375 degrees.
Assemble 4 cups of breakfast cereals (oatmeal, flake cereals, bite-sized shredded wheat, puffed grains such as Rice Krispies) in a bowl.
When the butter has melted pour it over the cereals making an even coating.
Drizzle with maple syrup and toss to mix.
Spread a layer of canned fruit in the baking dish and top with cereal mixture.
Bake until sizzling, about 15 minutes.
Pour milk or yogurt over each serving.