fter 45 seconds.
Add cereal; mix well to coat.
Line muffin pans with baking cups. Combine flour, cereal and brown sugar in a bowl. Add melted butter and mix until crumbly in texture. Reserve 3/4 cup of the cereal mixture and press the remainder into paper cups, about 2 tablespoons each. Mix Ricotta cheese and sugar until smooth. Stir in egg and lemon juice. Measure about 2 tablespoons cheese mixture into each cup, then sprinkle with remaining crumb mixture. Bake at 350\u00b0 for 30 to 35 minutes or until lightly browned and firm.
Combine flour with soda, baking powder and salt.
Cream butter in large bowl.
Blend in sugar, honey, eggs and the flour mixture. Add cereal and mix thoroughly.
Melt margarine in a 5-quart saucepan on low until melted.
Add marshmallows and melt until smooth.
Remove from heat and add cereal, coating well.
Press firmly into lightly greased foil lined 13 x 9-inch pan.
Cool.
Turn onto cutting surface.
Peel off foil and cut into squares.
Heat oven to 400\u00b0.
Mix first 5 ingredients in large bowl. Stir in cereal.
Beat egg in medium bowl; add milk, oil and vanilla.
Add to flour mixture; mix until moistened.
Mix in raisins.
Spoon in greased muffin pan.
Fill each cup 2/3 full. Bake 20 minutes and let stand 5 minutes.
Makes 12 muffins.
ilk or buttermilk; stir in cereal and raisins or dates; set
Melt chocolate chips, margarine and peanut butter.
Mix well and pour over cereal, stirring gently.
Add cereal mixture and shake gently to coat.
Store in covered container.
Add salt to egg whites and beat until foamy throughout.
Add sugar, two tablespoons at a time, beating after each addition until sugar is blended.
Continue beating until mixture will stand in stiff, shiny peaks.
Add vanilla; fold in cereal.
Drop by teaspoonfuls onto greased baking sheet.
Bake at 350\u00b0 for 15 minutes or until firm.
Makes 3 dozen cookies.
Beat butter, sugar and egg in smallb bowl with electric mixer on medium speed until light and fluffy.
Stir in flour, cereal, baking powder, dried fruit and milk. Shape dough into a 14x2\"-inch log on a greased cookie sheet.
Bake at 350 for 30 minutes or until lightly browned. Cool 10 minutes. Using serrated knife, cut log into diagonal slices about 3/4\"-inch thick. Freeze on cookie sheet, then place in Tupperware FreezeSmart containers. Store in freezer. When ready to use, simply toast in toaster oven.
up Special K low carb cereal, 3 tablespoons sugar free maple
Measure cereal into large bowl. Set aside.<
In a heavy pan, bring sugar, Karo syrup and butter to a boil. Take off of heat.
Add vanilla and peanut butter; stir until it melts.
Add Post Toasties; stir to coat completely.
Drop by spoonfuls onto wax paper and cool.
Combine sugar and syrup; bring to a rolling boil.
Remove from heat.
Add butter, peanut butter and Post Toasties.
Put into a 9 x 13-inch pan or drop by spoon.
Cool.
hen take your choice of cereal, mine is typically cocoa pebbles
Cook and watch carefully sugar and butter for 3 minutes.
Pour hot syrup over nuts and Post Toasties and place in an ice cold ring mold.
Pack down somewhat in mold.
(For best results, place ring mold in freezer hours before using.
Grease mold with margarine.) Cool in refrigerator.
Release mold onto serving plate and serve with mounds of vanilla ice cream in center.
Bring sugar and syrup to a boil.
Remove from heat and add peanut butter.
Stir until melted.
Mix together Post Toasties, coconut, vanilla and salt.
Mix both mixtures together quickly and drop onto waxed paper while still very warm.
Allow to set.
Preheat oven to 300\u00b0F. Line 18 muffin cups with paper liners. Mix corn flakes, rice cereal and 1/2 cup of the peanuts in a large bowl.
Place sugar, corn syrup and butter in a small saucepan on low heat. Cook and stir until sugar dissolves and butter melts. Pour over the cereal mixture and mix well. Spoon into the muffin pan. Sprinkle with remaining 1/2 cup peanuts.
Bake for 10 minutes. Cool on wire rack.
mmediately pour sugar mixture over cereal mixture, and stir well to
If not using Red River Cereal, prepare Grain/Seed Blend: 1
dd sugar,salt,shortening and cereal; cool to lukewarm. Dissolve yeast