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ACTIVITY
20 Different Recipes of
Starch and Cereal
Submitted by:
KRIS MICHAEL L.
PALOMAR
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.
Spiced Oat Bran Cereal Let cool completely in the pan on a wire rack before cutting
into bars with a sharp knife.
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.
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.
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.
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
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®.
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
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