ENHANCEMENT

ACTIVITY

20 Different Recipes of
Starch and Cereal

Submitted by:
 KRIS MICHAEL L.
PALOMAR

Chocolate-Peanut Butter Crispy Bars

DIRECTIONS
INGREDIENTS To make the bottom layer:
Heat a medium-sized saucepan under medium-low heat. Add honey
Bottom layer: and peanut butter, and mix well. Cook for about 2 minutes, stirring
½ cup Honey constantly until sugar dissolves.

½ cup Peanut butter Remove the pan from heat and stir in the cereal, wheat germ or flax
Natural and creamy seeds, oats, and dark cocoa powder until well combined.
2 ¼ cups Crisp rice cereal
Transfer the mixture into a square baking pan (8-by 8-inch or 9-by-9-
¼ cup Wheat germ inch) lined with parchment paper, press firmly.
½ cup Rolled oats To make the middle layer:
Or ground flax seeds Add the peanut butter into a medium bowl. Process the coconut
3 tablespoons Cocoa powder flakes in a food processor until finely ground. Transfer to the bowl
with peanut butter, stir with a wooden spoon until well mixed.
Unsweetened, prefer dutch-
processed
Place the mixture over the bottom layer, smooth the surface with a
wooden spatula until the bottom layer is completely and evenly
Middle layer: covered.

1 cup Coconut, shredded Place in the refrigerator until it sets, about 1 hour; or freeze for about
(desiccated) 20 minutes.
sweetened To make the top layer:
¾ cup Peanut butter Melt the chocolate in a medium bowl over a saucepan over boiling
water (double boiler method). Stir until smooth and spread melted
Natural and creamy
chocolate over the second layer with a rober spatular.

Top layer: Allow chocolate layer to cool to room temperature, then put in the
refrigerator for about 1 hour until it sets completely.
½ cup Dark chocolate
When it sets, take it out of the frige, lift the parchment paper out of
the pan, and place on a cutting board. Cut into small squares. Put the
squares in an air-tight container and keep it refrigerated.
 Cereal–Rye Bread

INGREDIENTS DIRECTIONS
In a large mixing bowl, place the rye flour, plain flour, yeast,
300 grams Rye flour salt, water, poppy seeds, sesame seeds and sunflower seeds.
200 grams All purpose flour
Strong Mix together with your hands until it becomes a soft, pliable
30 grams Yeast extract dough.
Fresh
15 grams Salt Place the dough on to a lightly floured, flat surface and knead
for five minutes.
255 milliliters Water Return the dough to the bowl and leave to rise for an hour.
30 grams Poppy seed
Preheat the oven to 200ºC/gas 6.
30 grams Sesame seeds
30 grams Sunflower seeds Shape the dough into a loaf, and roll the loaf in porridge oats.
300 grams Rolled oats
With a sharp knife, cut a line down the centre of the loaf.

Place the loaf on a lightly greased baking sheet.

Bake for 30 minutes, or until golden brown.

Cool on a wire rack.

Apricot–Walnut Cereal Bars

INGREDIENTS DIRECTIONS
Preheat oven to 350°F.
3 cups Rolled oats
Old-fashioned rolled
Coat a large (15¼ by-15¼ inch) jellyroll-style pan with
½ cup Walnuts cooking spray.
Chopped, about 3 ounces
3 cups Cereal Spread oats and walnuts on a baking sheet with sides.
Unsweetened puffed-grain, such
as kasha Bake until fragrant and light golden, 8 to 10 minutes.
2 cups Aptricots, dried
Chopped, or a mixture of dried Transfer to a large bowl and add puffed cereal, dried apricots,
fruits, such as cranverries, flour and salt; stir to combine.
cherries, prunes
¼ cup All-purpose flour Meanwhile, purée tofu, egg, oil, honey, vanilla and lemon zest
in a food processor or blender until smooth, scraping down
½ teaspoon Salt the sides as needed.
12 ounces Silken tofu
Drained (about 1 1/3 cups) Make a well in the center of the oat mixture; fold in the tofu
1 large Eggs mixture until combined.
½ cup Honey
Spread evenly in the prepared pan.
1 teaspoon Vanilla extract
2 tablespoons Lemon zest Bake until firm in the center and golden brown, 35 to 40
minutes.

Spiced Oat Bran Cereal Let cool completely in the pan on a wire rack before cutting
into bars with a sharp knife.

Note: You can add 1/4 cup of chocolate chips.

INGREDIENTS DIRECTIONS
In small saucepan, combine all ingredients.
2/3 cup Milk, skim
1/3 cup Water Bring to a boil, reduce heat.
1/3 Oat bran cereal
Hot, uncooked Cook 1 minute, stirring occasionally.
¼ teaspoon Vanilla extract
Let stand until thickened.
1/8 teaspoon Cinnamon
1 dash Nutmeg Serve with skim milk and sugar, or a sugar substitute, if
1 dash salt desired.

Fruit Granola

INGREDIENTS
4 cup Rolled oats
DIRECTIONS
1 ¾ cups Wheat flakes Preheat oven to 400 deg.
Rolled
1 cup Sunflower seeds Blend oats, wheat flakes, sunflower seed, nuts (almonds,
1 cup Nuts walnuts, pecans or combination), sesame seed, oil and honey
in large bowl.
1/3 cup` Sesame seeds
Toasted
Transfer to large roasting pan, spreading evenly.
1/3 cup Sunflower oil
¼ cup Honey Bake until lightly browned at edges, stirring occasionally,
½ cup Raisins, seedless about 15 minutes.

½ cup Apricot, dried Let cool completely.

½ cup Peaches
Dried, chopped Stir in fruit.
½ cup Apples
Dried, chopped Store in airtight container.
 Cheese Crispies

INGREDIENTS DIRECTIONS
Mix cheese and butter/margarine well.
1 package Sharp cold packed
cheese BEAT IN FLOUR. Work in cripsed rice cereal aka (Rice
(imperial cheese), softened Crispies) thoroughly.
1 ½ cup All-purpose flour
1 cup Butter You can add some tobasco or worchestshire sauce to taste if
Or margarine, softened desired.

4 cups Crisp rice cereal Roll into small balls place on ungreased cookie sheet.

Flatten with fork Bake at 350℉ (180℃) F for 15 minutes.

 Granola for Breakfast

INGREDIENTS DIRECTIONS
Toss grains and spices, mix well.
1 quart Rolled oats
1 cup Rolled wheat Mix honey and oil thoroughly and blend in the mixture of
1 cup Rolled rye grains and spices.
1 cup Rolled barley
Spread on a sheet pan and toast in a 300 degree oven.
1 teaspoon Nutmeg
¾ teaspoon Cinnamon (Times vary-toast until a light-dark golden brown).
1 ¼ cup Honey
Let cool on the pan thoroughly and store in an air tight
¾ cup Vegetable oil container.
1 ½ cup Nuts
While the mixture is cooling toss in raisins and/or other dried
fruit like dates, or what ever you would like.
 Hot Quinoa Breakfast Cereal

INGREDIENTS DIRECTIONS
Rinse quinoa and add to water; bring to a boil. Reduce heat;
1 cup Quinoa simmer for 5 minutes.
2 cup Water
½ cup Apples Add apples, raisins and cinnamon; simmer until water is
Thinly sliced absorbed.
1/3 cup Raisins, seedless
Serve with milk or cream and sweeten to taste with honey or
½ teaspoon Cinnamon brown sugar.
1x Milk
Or cream
1x Honey
Brown sugar
 Cereal Yoghurt Bars

INGREDIENTS DIRECTIONS
HEAT oven to 350?F.
2 cups Grape nuts cereal
¾ cup All-purpose flour MIX cereal, ¾ cup flour, sugar and cinnamon in small bowl.
¼ cup Brown sugar
firmly packed Cut in margarine until coarse crumbs form.
½ teaspoon Cinnamon
Press ½ the mixture firmly into bottom of greased 8-inch
½ cup Margarine square pan.
1 each Yogurt, low-fat
BREYERS Strawberry, 1 MIX yogurt, egg and 2 tablespoons flour in another small
container bowl.
1 large Eggs
2 tablespoons All-purpose flour Spread over cereal mixture in pan; sprinkle with remaining
cereal mixture.

BAKE 30 minutes or until golden brown.

Cool in pan on wire rack.

Cut into bars.

Creamy Wheat Berry Hot Cereal

INGREDIENTS DIRECTIONS
Place oats, raisins, milk (or soymilk) and salt in a large,
1 ¼ cup Rolled oats microwave-safe bowl.
Old-fashioned (No microwave? See Stovetop Variation.)
½ cup Raisins white Stir to combine. Microwave on High, uncovered, for 3
2 cups Soy milk minutes.
Stir in cooked wheat berries and microwave again until hot, 1
Reduced fat
to 2 minutes more. Let stand for 1 minute.
2 teaspoons Brown sugar Stir in brown sugar and cinnamon.
1 teaspoon Cinnamon Sprinkle with toasted almonds and serve.
Stovetop Variation:
¼ cup Almonds Bring milk (or soymilk) to a boil in a medium saucepan over
Silvered, toasted medium-high heat.
Cooked Wheat Berries Stir in oats, raisins and salt.
Reduce heat to low, cover, and cook for 3 minutes.
2 cups Berries Stir in cooked wheat berries and cook until heated through,
Hard red, winter wheat about 1 minute more.
7 cups Water Remove from the heat.
Cold Stir in brown sugar and cinnamon; let stand for 1 minute.
1 teaspoon Salt Sprinkle with toasted almonds and serve.
For the wheat berries: Sort through wheat berries carefully,
discarding any stones.

Quicky Crumble Rinse well under cool running water.

Place in a large heavy saucepan.
Add water and salt.
Bring to a boil over high heat, then reduce heat, cover, and
simmer gently for 1 hour, stirring occasionally.
Drain and rinse.
To serve hot, use immediately.
Otherwise, follow the make-ahead instructions.
INGREDIENTS DIRECTIONS
Measure as much cereal as you want in your bowl (about 2
3 tablespoon Butter cups). Crush to fine crumbs in blender, or place in a plastic
Or margarine bag, hold it shut, and crush with the heel of your hand. Pour
1x Shredded wheat into medium mixing bowl. In a one-cup measure, microwave
cereal the butter on 100% power until melted; work butter into
Cereal crumbs until mixture is moist and crumbly. Slice apple into
thin, even slices, then place in microwave-safe, shallow
1 each Apples baking dish . Spread cereal mixture evenly over apple slices.
Granysmith or macintosh, cored Microwave on 50% power 3 minutes, or until heated through
1 tablespoon Brown sugar and apple is tender. Sprinkle with cinnamon and brown
sugar; microwave on 50% power 2 minutes longer. Serve hot
1 teaspoon Cinnamon with a little milk, a pat of butter or jam, or some fresh fruit.

Variations: Try banana slices in place of the apple. Also,

substitute 1 tablespoon your favorite jam for 1 tablespoon of
the butter. Stir the jam into the butter in the cup immediately
after butter is melted. Try using an uncooked hot cereal, such
as Cream of Wheat or Quaker Oat bran in place of the
Shreddies, for a deliciously different porridge. Serve with
whipped cream, ice cream or yogurt for dessert.

Apricot Granola

INGREDIENTS DIRECTIONS
Mix together thoroughly in a large bowl, using your hands:
10 cups Rolled oats
1 teaspoon Salt Spread this mixture out on a large cookie sheet, and bake at
1 teaspoon Vanilla extract 350℉ (180℃) for about a half hour until it's starting to
brown, taking it out every five minutes or so to stir it around.
¼ cup Honey
10 oz Apricot preserves
(jam)
 Apricot and Almond Yogurt Coated Bites

INGREDIENTS
For the Bites:
75 grams Almonds
Whole, roughly chopped in half
lengthways
50 grams Crisp rice cereal
150 grams Apricots, dried
Chopped into 6 pieces
DIRECTIONS
25 grams Coconut, shredded Preheat the oven to 170C/gas 3.
(desiccated)
2 tablespoons Golden syrup In a large bowl combine the almonds, rice crispies, apricots
and coconut.
50 grams Brown sugar, dark
Soft
Put the golden syrup, sugar and margarine into a small
50 grams Margarine saucepan, melt together then boil vigorously for 1 minute.
Or non-fat
Pour this over the dry ingredients and mix thoroughly.
For the icing:
1 tablespoon Yogurt Quickly spoon the mixture onto baking trays into mounds and
bake for 3 minutes.
Whole milk
50 grams Cream cheese Leave to cool.
Low-fat, non-fat
200 grams Sugar Beat together the icing ingredients and drizzle over the bites.
Icing, sleved
 Lemon Oatmeal Cookies

INGREDIENTS DIRECTIONS
Place oil and brown sugar in a mixer bowl in a mixer bowl
2/3 cup Vegetavle oil and mix at medium speed until creamy.
2/3 cup Brown sugar
½ cup Ehh whites Add egg whites, lemon juice, rind and flavoring, and mix at
medium speed until well blended.
2 tablespoon Lemon juice
2 tablespoon Lemon zest Stir flour, oatmeal, baking powder, and baking soda together
Grated fresh, or finely chopped, to blend well; add to creamy mixture while beating at
dried medium speed.
1 tablespoon All-purpose flour
Stir in cereal.
1 cup Rolled oats
½ teaspoon Baking powder Drop by the tablespoonful onto cookie sheets left ungreased,
½ teaspoon Baking soda or lined with aluminum foil.
1 ½ cup Crisp rice cereal
Bake at 350℉ (180℃) for 8 to 10 minutes, or until cookies
are lightly browned. Remove cookies to a wire rack and cool.
 Date Nut Balls

INGREDIENTS DIRECTIONS
In medium pan, melt butter and sugar.
1 cup Butter
1 ½ cup Sugar Add dates and cook until mixture boils.
2 cup Dates
Finely chopped Remove from heat.
2 tablespoon Milk
Whisk eggs into milk and stir into hot mixture with salt.
1 teaspoon Salt
2 large Eggs Return to heat and boil 2 minutes.
1 tablespoon Vanilla extract
1 cup Nuts Remove from heat, add vanilla and nuts (tester used pecans).
Chopped
Cool completely, then stir in cereal, mixing until well coated.
4 cups Crisp rice cereal
¾ cup Coconut Shape into 1-inch balls, then roll in coconut.
Sweetened shredded

Grape Nut Breakfast Bars

INGREDIENTS DIRECTIONS
Preheat oven to 350℉ (180℃).
3 cups Milk
Nonfat
Mix all ingredients together.
1 cup Applesauce
Unsweetened Pour into a nonstick 9-in square baking dish .
1 cup Raisins, seedless
Or craisins or other dried fruit Bake for 35 minutes, or until firm.
chopped to raisin size
2 tablespoon Vanilla extract Cool and cut into 12 squares.

Skillet Cookies
INGREDIENTS DIRECTIONS
Cook the first three ingredients in skillet for 5 minutes.
1 large Egg yolk
1 stick Butter Add dates and pecans. Cook for 5 minutes longer. Remove
½ cup Sugar from heat; add Rice Krispies and mix well.
1 cup Pecans
Chopped Once cool enough to handle, shape into small balls and roll in
coconut.
8 ounces Dates
Chopped, one package
2 cups Crisp rice cereal
Aka rice krispies&reg.
½ cup Coconut
Shredded, sweetened

Skillet Cookies
INGREDIENTS DIRECTIONS
Preheat oven to 350℉ (180℃).
½ cup Butter
Room temperature
In large bowl, cream butter, oil and sugars until light and
½ cup Vegetable oil fluffy. Beat in egg and vanilla.
½ cup Granulated sugar
replacement Combine flour, salt, baking powder and baking soda; add to
bowl and mix on low speed of electric mixer until well mixed.
½ cup Brown sugar
packed
Stir in cranberries, cereal, oats and pistachios.
1 large Eggs
1 teaspoon Vanilla extract Drop by tablespoonfuls 2 inches part onto ungreased cookie
sheets.
13/4 cup All-purpose flour
½ teaspoon Salt Bake in preheated oven 10 to 12 minutes or until lightly
½ teaspoon Baking powder browned. Remove to wire racks and cool.
½ teaspoon Baking soda
½ cup Cranberries, dried
½ cup Crisp rice cereal
½ cup Rolled oats
½ cup Pistachio nuts
chopped

Oh-So Good Cookies

INGREDIENTS
1 cup Butter
Room temperature
1 cup Granulated sugar
replacement
1 cup Brown sugar
packed DIRECTIONS
2 large Eggs Preheat oven to 350℉ (180℃).
1 teaspoon Vanilla extract
In large mixing bowl, cream butter and sugars.
2 cup All-purpose flour
½ teaspoon Salt Add eggs and vanilla; mix well.
1 teaspoon Baking powder
Sift together flour, baking powder, salt and baking soda; add
1 teaspoon Baking soda to butter mixture in two batches.
1 ½ cup Cranberries, dried
sweetened Stir in cranberries, pecans, oats, cereal and butterscotch
1 ½ cup Pecans chips.
Chopped
1 cup Rolled oats Drop by teaspoonfuls 2 inches apart onto lightly greased
cookie sheet.
1 ½ cup Captain crunch cereal
Post select maple pecan Bake in preheated oven 10 to 12 minutes, or until lightly
1 cup Butterscotch chips browned.
 Squash Frogs for Halloween

INGREDIENTS DIRECTIONS
Melt margarine in large saucepan.
½ cup Butter
1 stick, or margarine
Add marshmallows and cook over low heat, stirring
10 ounces Marshmallows constantly until melted and mixture is syrupy.
Large, 40 each
5 cups Corn flakes Remove from heat.
Cereal
½ teaspoon Vanilla extract Add vanilla and food color.
Optional
2 teaspoons Food coloring Mix.
Green
Add corn flakes and mix until well coated and bright green.
1x Chocolate candies
plain