Things to do with cereal

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Everyone needs a few almost anything goes recipes. Here's one to start using a box of cereal. Or remnants of several boxes. Or samples. Or...

First, try the basic recipe, to get a feel for what it should look like, bake like, etc., then substitute almost anything. (DH and I take a day every 3 months and make 50 dozen muffins...and most are from modifications on this recipe )



Anything Goes Raisin Bran muffins

1 15 oz box raisin and bran cereal
3 cups sugar
5 cups all purpose flour
5 tsp baking soda
2 tsp salt
1 cup oil
4 eggs, beaten
1 quart buttermilk

Mix together dry ingredients; add the oil, eggs, and buttermilk. Store in a closed container, in the refrigerator, for up to 6 weeks.

When ready to bake, fill greased muffin pans. Put the remaining batter back in the refrigerator until needed.

Bake in a 425 degree oven for 18 minutes.

Makes 5 to 6 dozen regular sized or 3 dozen large muffins.


substitution ideas

I’ve used up to 25 oz box of any flaky, absorbent cereal

Replace some to most (4 of 5 cups) of flour with oatmeal, oat bran, bran, etc., adjusting liquid ingredients (note, old fashioned oatmeal absorbs moisture slower than flour, bran doesn’t absorb as much, etc.), add in cocoa powder

Replace milk with any juice, melted ice cream, melted popsicles, pureed can/jar/fresh fruit (especially pineapple).

Partially replace milk and oil with yogurt, applesauce, etc.

If adding shredded carrots, coconut, shredded zucchini (no seeds), apples, etc. leave liquid the same, but toss the shreds into the dry ingredients. The flour/powder will coat and absorb liquid as it cooks.


Leave out sugar and use juice, ice cream, etc. for the sweetner, or use sugar substitute.

Add in chopped nuts, dried fruits, etc. as desired. Add in as much dried fruit as you like. If adding fresh fruit, chop or purée and increase flour or cereal to absorb the liquid as the fruit cooks down.


combo ideas
Add cocoa powder, coconut, and almonds for almond joy
Add crushed pineapple and carrots for carrot cake muffins
Add apples and oatmeal

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Another EASY cereal recipe

CHEWY FRUIT BARS

2 eggs
1 cup firmly packed brown sugar
1/4 c softened butter or margarine
1/3 c all-purpose flour
1/4 tsp salt
1/8 tsp nutmeg
3 cups fruit and fiber cereal (with dates/raisins/walnuts or whatever )

Beat eggs until thick and light in color. Gradually beat in 1 cup brown sugar, then beat in 1/4 cup of butter. Add flour, salt, and nutmeg, blending well. Stir in cereal. Spread in greased 9-inch square pan. Bake at 350 for 25-30 minutes or until edges pull away from sides of pan. Cool and cut into bars. Makes 2 dozen cookies.

[isis]

not really a recipe, but I use cereal (not the kiddie cereals, but stuff like Corn Flakes, Rice Krispees, Special K, even Honey Bunches of oats) as a coating for chicken and recently made coconut shrimp and used special K in place of the bread crumbs.
Just put a cup or 2 in the food processor and pulse til you get the consistency you like. Sometimes I do a fine blend, other times, I crunch the cereal with my hands for a slight crush.

[catinhat]

You can substitute most any kind of cereal for rice crispies in rice crispie treats.

[cutenirish]

sounds yummy :) i read something similar on the complete tightwad gazette (I love that book and i'm just halfway through it).

[pedspeech]

I love this recipe for Honey Pecan Crusted Chicken- I have used Honey Bunches of Oats in place of the corn flakes and I'm sure you could use others: http://food.cookinglight.com/cooking...cipe_id=222927

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Peanut Butter Rice Chex Snacks

1 cup light corn syrup
½ cup granulated sugar
½ cup packed brown sugar
1 cup crunchy peanut butter
6 cups Rice Chex brand cereal

Line 9x9 inch pan with waxed paper. Combine corn syrup and sugars in large saucepan. Cook over medium heat just until mixture comes to a boil, stirring frequently. Remove from heat. Stir in peanut butter until well combined. Gradually add cereal, stirring until all pieces are evenly coated. Turn into prepared pan. Refrigerate 15 minutes or until firm. Cut into squares. Store covered.

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Bran Muffins

1 ½ cups whole bran cereal
1 cup milk
1 ½ cups flour
½ cup firmly packed brown sugar
½ cup shredded carrots
2 tsp baking powder
¼ tsp salt
¼ tsp nutmeg
¼ cup butter or margarine, melted
2 eggs
1 cup chopped dried apricots or raisings

Soften bran in milk. In large bowl, blend together flour, sugar, carrots, baking powder, salt and nutmeg. Combine bran mixture, butter and eggs; add to dry ingredients. Stir until flour is moistened. Fold in chopped apricots or raisins. Fill 12 paper-lined or greased 2 ½ inch muffin-pan cups. Bake at 375 for 25 – 30 minutes or until golden. Serve warm.

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Almond Delight Cereal Crepes

3 cups Almond delight or other flake cereal, crushed to 1 ½ cups
1 ¼ cup all-purpose flour
3 eggs
2 cups milk
3 tbsp margarine or butter, melted

In large bowl, combine cereal, flour and eggs; gradually add milk and margarine, beating until smooth. Cover; refrigerated several hours or overnight to thicken (batter should be consistency of heavy cream; if too thick, add 2 – 3 tbsp milk. If too think add 2 – 3 tbsp flour). Cook on crepe maker, or lightly grease 5 – 6 inch skillet. Heat skillet over medium heat; remove from heat. Pour 2 tablespoons batter into pan; tilt pan until batter is spread evenly over bottom. Return to heat, cooking until surface looks dry and bottom of crepe is slightly brown. Invert pan allowing crepe to fall onto plate. Repeat with remaining batter. To make ahead of time, stack crepes with waxed paper between, place in plastic bag and freeze. Let crepes thaw at room temperature 1 hour before using. Makes 24 crepes.

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Cranberry All-Bran muffins

1 ¼ cups flour
½ cup sugar
¼ tsp salt
1 tbsp baking powder
½ tsp pumpkin pie spice
1 ½ cups Kellogg’s all-bran cereal (or equivalent)
1 ¼ cups skim milk
2 egg whites
¼ c vegetable oil
1 cup coarsely chopped fresh cranberries or ½ cup dried cranberries
½ cup raisings
1 tsp grated orange peel

Stir together flour, sugar, salt, baking powder, and pumpkin pie spice; set aside. Measure cereal and milk into large mixing bowl; stir to combine. Let stand two minutes or until cereal is softened. Add egg whites and oil; beat well. Stir in cranberries, raisings, and orange peel. Add dry ingredients to cereal mixture, stirring only until combined. Divide batter evenly among 12 greased 2 ½ inch muffin-pan cups. Bake in 400F oven about 22 minutes or until lightly browned.