b>malt-o-meal & sour cream and baking soda together.
Fold the malt-o-meal mixture
Stir until flour is moistened.
Fill greased muffins cups 3/4 full.
Bake 18 to 20 minutes at 400\u00b0.
Yields 12 muffins.
r slice banana in a cereal bowl (slicing gives more texture
Combine dry ingredients and liquid ingredients in separate bowls.
Add liquid mixture to dry mixture, stirring until combined. Let set for 5 minutes.
Pour 1/4 cup batter onto hot non-stick griddle. Cook until tops are bubbly and edges look dry. Turn and cook until lightly browned.
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!
cup Red River Copycat Hot Cereal Mix and 1/4 teaspoon
Preheat oven to 400\u00b0.
Grease a 13 x 9-inch pan.
Combine brown sugar, pecans, cinnamon and cereal.
Set aside.
Prepare cake mix using water required on package; add sour cream and eggs. Place 1/2 batter in bottom of pan; cover batter with 1 1/2 cups cereal mixture.
To the remaining cereal mixture, add 2 tablespoons butter.
Crumble over batter.
Bake 40 to 50 minutes or until toothpick inserted in center comes out clean.
Cool.
In a 2-quart saucepan, melt butter and marshmallows over low heat, stirring occasionally until marshmallows are melted.
Remove from heat; blend in vanilla.
In a large bowl, add mixture to cereal.
Stir to coat.
Spread into buttered 9 x 13-inch pan. Cool completely.
Cut into bars.
In a large mixing bowl, combine all ingredients.
Stir together until all ingredients are moistened.
Pour batter into a greased or paper-lined muffin pan, filling cups 3/4 full.
Bake on 400\u00b0 for 18 to 20 minutes or until center is firm to the touch. Yield: 12 muffins.
Mix all ingredients in order until flour is moistened.
Fill greased muffin tins or paper lined tins 3/4 full.
Bake at 400 degrees for 20 minutes.
Cook zucchini in a little bit of water until just tender (just a couple of minutes); drain.
In a blender, combine all ingredients and blend until creamy. Add additional stevia or Splenda, if needed, or some butter or margarine.
s best to store the cereal in the refrigerator to maintain
Dissolve Jell-O in hot water, and then stir in remaining ingredients.
Place in fridge until firm (over night is recommended) Serve as is with meal as a side salad.
Heat milk in microwave for 50 seconds.
Add ice cream, Cool Whip and marshmallows.
Heat for 1 minute.
Add malt mix and hot chocolate mix and stir well.
If not totally heated, put back in microwave for a few more seconds.
Makes 1 cup.
up of the multi grain cereal mix, using a fork.
Heat oven to 250\u00b0.
Mix cereals, pretzels and nuts in baking dish, 13 x 9 x 2-inch.
Blend butter and seasonings.
Pour over cereal mixture.
Bake 30 minutes, stirring gently after 15 minutes. Makes about 8 cups.
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.
r freezer.
To prepare hot cereal*: To 1 cup of rapidly