Professional Documents
Culture Documents
CEREALS RECIPE
BOOK
Remove the pan from heat and stir in the cereal, wheat germ or flax seeds, oats, and dark cocoa powder until well combined.
Transfer the mixture into a square baking pan (8-by 8-inch or 9-by-9-inch) lined with parchment paper, press firmly.
Place the mixture over the bottom layer, smooth the surface with a wooden spatula until the bottom layer is completely and evenly covered.
Place in the refrigerator until it sets, about 1 hour; or freeze for about 20 minutes.
Allow the chocolate layer to cool to room temperature, then put in the refrigerator for about 1 hour until it sets completely.
When it sets, take it out of the fridge, lift the parchment paper out of the pan, and place it on a cutting board. Cut into small squares. Put the squares in an air-
tight container and keep them refrigerated.
TOOLS AND
EQUIPMENT
Chocolate Chip
Oatmeal Cookies
INGREDIENTS:
½ cup sugar
½ cup brown sugar
¾ cup vegetable oil
1 teaspoon vanilla extract
1 each egg
1 cup all-purpose flour
1 cup oatmeal
1 teaspoon baking powder
¼ teaspoon salt
1 cup chocolate chips
DIRECTION:
Combine 1 cup flour and spices; add to creamed mixture alternately with buttermilk and bourbon.
Coat fruit with ½ cup flour; stir fruit and nuts into batter.
Drop by teaspoonfuls onto greased baking sheets and bake at 350℉ (180℃) for 10 to 15 min.
3 tablespoons butter
1 package (10 ounces) large marshmallows
1/2 cup dried cranberries
1/2 cup chopped dried apples
6 cups Rice Krispies
DIRECTION: