STIRS CEREAL RECIPES
ASHURE CEREAL RECIPE - NYT COOKING
According to legend, when his Ark made landfall, Noah’s family threw whatever was left in the larder into a pot and transformed it into ashure, a celebratory pudding of grains, nuts, seeds and dried fruits. The cereal is eaten throughout the Middle East, but especially in Turkey, where the dish somehow transcends typical religious tensions and holds significance for Jews, Christians and Muslims alike. But according to Sarit Packer, co-chef of London’s Honey & Co. restaurant, “It’s actually quite disgusting.” Ashure is essentially a porridge, so when it cools down, it gets stiff and gloopy, like cold oatmeal. Guided by her memory of the sugary, crisp grain cereals she tasted when she first visited the United States as a child, Ms. Packer tweaked the recipe. She made a honey syrup spiked with all of the classic ashure flavorings, including cinnamon, cardamom and a spice called mahaleb (available at your local Middle Eastern grocery store or online). She drizzled the syrup over a mixture of puffed wheat, nuts and seeds, and baked the whole thing into a gloriously crisp mass. Her version looks like cross between granola and Cracker Jack, with dark, shiny brown clusters of puffed wheat, almonds, pecans and seeds. It’s somehow simultaneously light and rich, sweet and savory, crisp and full of air. Serve it as Ms. Packer does, over yogurt with fresh berries or pomegranate seeds, eat it as her parents do, drowned in a bowl of milk, or just sneak some out of the bag anytime you want a crunchy snack.
Provided by Samin Nosrat
Total Time 25 minutes
Yield About 10 cups
Number Of Ingredients 12
Steps:
- Adjust oven racks to lower-middle and upper-middle positions. Heat to 350. Line two baking sheets with parchment paper, and set aside.
- Combine oil, honey and sugar in a medium saucepan, and set over medium-high heat. Whisk well, and bring to a boil, stirring occasionally to prevent scorching.
- In a large bowl, combine remaining ingredients, and mix well. Once the honey mixture comes to a boil, carefully pour it over the dry ingredients. Working quickly, use a large silicone spatula to stir, turning the contents of the bowl over until everything is coated evenly with the syrup. Transfer mixture to baking sheets, and use spatula to flatten out cereal into an even layer.
- Place baking sheets on prepared oven racks, and bake for 10 minutes. Carefully remove 1 tray at a time, and use spatula to stir cereal around. Rotate trays 180 degrees, and switch oven positions to ensure even baking. Bake for 4 to 6 minutes longer, until golden brown and well caramelized. Remove from oven, and allow to cool entirely on the trays before breaking cereal into large clusters.
- Store in an airtight container for up to 2 weeks.
Nutrition Facts : @context http//schema.org, Calories 302, UnsaturatedFatContent 17 grams, CarbohydrateContent 31 grams, FatContent 19 grams, FiberContent 3 grams, ProteinContent 6 grams, SaturatedFatContent 2 grams, SodiumContent 139 milligrams, SugarContent 17 grams, TransFatContent 0 grams
ORIGINAL 1956 CHEX PARTY MIX | JUST A PINCH RECIPES
Did you know that Chex Party Mix developed with the introduction of TV watching into daily life? It was a snack that could be eaten without interrupting a TV show! This recipe came off the back of a cereal box, probably around 1956. It is way different than many of the recipes you find on line today.
Provided by Susan Feliciano @frenchtutor
Categories Nuts
Prep Time 15 minutes
Cook Time 40 minutes
Number Of Ingredients 9
Steps:
- Preheat oven to 275°. Melt butter in a 9x13-inch cake pan.
- Stir in worcestershire sauce, seasoning salt, and garlic salt.
- Stir cereal, peanuts, and pretzel pieces into the margarine mixture, stirring to coat well.
- Bake for 40 minutes, stirring well every 10 minutes. Remove from oven and cool about 30 minutes, stirring once. Store in airtight container.
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With the ever increasing price of store-bought cereal, I decided it was time to come up with a homemade one. You may want to add nuts or dried fruits also. Store it in an airtight container. (I keep it in the cardboard oats canister in a zip-tied bag.)
From food.com
Reviews 5.0
Total Time 25 minutes
Calories 217.4 per serving
From food.com
Reviews 5.0
Total Time 25 minutes
Calories 217.4 per serving
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Nov 06, 2015 · If you get more or less, measure out 1 cup. Gently stir together the cereal crumbs, flour, baking powder, baking soda, salt and cinnamon in a medium bowl and set aside. In a mixing bowl, whisk together the oil, sugar, pumpkin/applesauce/banana, yogurt, egg and milk. Pour half the flour mixture into the wet ingredients and stir gently to combine ...
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Jun 13, 2012 · Cover with 1 ½ cups of warm water and pulse at first, then blend on high for a least one minute or until the masala is well blended. Add the masala and oats to the main mixture and stir in very well. (If you used fresh coconut, strain the coconut milk and add to the cereal) Add 3-4 cups of water.
From thedawnofawareness.com
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Steps: Mix flour, cereal, sugar, baking powder, salt and cinnamon; set aside. Beat egg, milk and oil in medium bowl with wire whisk until well blended. Add flour mixture; beat until well blended. Let stand 5 min. Ladle batter onto hot nonstick griddle or skillet, using 1/4 cup batter for each pancake.
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SCOTCHEROOS RECIPE - COOKING CLASSY
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From cookingclassy.com
From cookingclassy.com
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REINDEER MUNCH RECIPE | QUAKER OATS
Add the chocolate mixture to a large bowl with the Life Cereal, mixing until all the cereal is coated. Meanwhile, mix half of the sprinkles with 1 cup powdered sugar in a gallon storage bag. Add half of the chocolate-coated cereal mixture to the powdered sugar bag and shake to coat the cereal, then spread out on the wax paper.
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SAVORY (SOUR) CEREAL RECIPE | THE DAWN OF AWARENESS
Jun 13, 2012 · Get out the blender and make the masala. Add to the blender: tomatoes, dates, jalapeño, and ginger. Cover with 1 ½ cups of warm water and pulse at first, then blend on high for a least one minute or until the masala is well blended. Add the masala and oats to the main mixture and stir in very well.
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Method. Step 1 Butter 13 x 9-inch pan.; Step 2 In large microwavable bowl, microwave butter and marshmallows uncovered on High about 2 minutes, stirring after every minute, until smooth.; Step 3 Immediately stir in cereal until evenly coated. Using buttered back of spoon or hands, press mixture firmly in pan; cool. For bars, cut into 6 rows by 4 rows. Store loosely covered.
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From cheerios.com
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