My husband, Robert loves to cook! During the cold winter months, he often will make us up a special hot cereal for our breakfast. He will then place the extra cereal into a deep 6 x 9 inch Pyrex dish and then into the refrigerator. Each morning we could slick off what we wanted and enjoy it for several days.
Various methods of serving later: 1. Using the Microwave heat in a bowl and serve with milk, or a bit of butter. 2. In a small skillet fry with a few drops of Olive oil and an egg.
Robert’s measurements for cooking the cereal:
3/4 cup Grits (quick 5 minute)
1/4 cup Wheatena
3 cups water
1 cup milk
1/4 tsp salt
Stir with long wooden spoon until it bubbles. Be careful not to let it splash on your hand!
When it is thickened it is ready to eat, and store the extra in the Pyrex dish for later. ~ ~ ~
As spring is in the air, and we might want a variety, I checked our supply of cold cereal. WOW, there must have been a sale on Kellogg’s Raisin Bran, because I had 3 boxes in the pantry. What to do? I discovered a wonderful recipe for muffins using the Raisin Bran. And I share it here for you all to enjoy:
Raisin Bran Muffins
• 1 1/4 cups all-purpose flour
• 2 teaspoons baking powder
• 1 tsp cinnamon
• 1/2 teaspoon salt
• 1/2 cup sugar ( I mixed 1/4 C brown 1/4 C white)
• 3 cups Kellogg's Raisin Bran cereal
• 1 1/4 cups 2% milk
• 1 egg
• 1/3 cup vegetable oil or shortening
• 1 Tablespoon molasses
1. Stir together flour, baking powder, salt, cinnamon and sugar. Set aside.
2. Measure KELLOGG'S Raisin Bran and milk into mixing bowl. Stir to combine. Let stand 1 to 2 minutes or until cereal softens. Add egg and vegetable oil. Beat well.
3. Add flour mixture to cereal mixture, stirring only until combined. Portion batter evenly into twelve 2 1/2-inch muffin pan cups coated with cooking spray.
4. Bake at 400° F for 25 minutes or until golden brown. Serve warm
This post has been entered in Ann Kroeker’s, Food on Fridays at http://annkroeker.com/
Do visit her site and gather up some delicious and nutritious recipes.