Cooked-type Cereals...Use It Up

Cereals that are prepared for cooked cereal are the cheapest way to get your breakfast cereal, much cheaper than highly processed dry cereal.  But they are also great additions to many recipes, like desserts, cookies, breads, breading and main dishes. 
I always keep oatmeal, grits and cornmeal on hand, and like to incorporate them into recipes, as well as eating them plain.  I buy mine in bulk, from our nearest Amish grocery, but they are inexpensive compared to dry cereals, everywhere.  For cooked cereal in a hurry, try the microwave in-the-bowl recipes on the box, you don’t need the more processed instant versions (that don’t taste as good either).  There are many other choices of cook-type cereal; look up recipes from their manufacturer online or on the box.

Here are a few recipes to try.

Cornmeal:




























Oats:

























Grits:









Cookbook Reviews...The Connoisseur's Choice Newsletters



In the 1990’s, Cuisinart, faced with competition from Kitchenaid, developed and marketed a food processor intended for countertop use in the home instead of for commercial and catering operations.
They really started promoting them in 1991, with coupons and newsletters.  After using Robot Coupe processors in commercial kitchens, I knew what they could do, and convinced my husband I had to have one.  
I subscribed to their excellent newsletters for 2 years…I think that they then dropped them, although I can’t remember for sure.  However, I have 2 years’ worth of The Connoisseur's Choice Newsletters, 1991 and 1992, about 13 issues.  I have used them so much; I now keep them in a ring binder.
For several years I made my yeast breads in my processor exclusively and still do when I only need one loaf or rolls or sweet bread dough.  It also simplifies vegetable preparation, an aid when canning or freezing.  I also buy bulk quantities of cheese and shred it in my processor; often very good cheeses are not available in the pre-shredded form.
Myrna and I are going to share some of our favorites from these newsletters, as well as a few I hadn’t tried until now.  Not all the recipes in the newsletters used a food processor, because by this time, Cuisinart was branching out into cookware, hand blenders, ice cream makers, coffee and espresso makers, hand mixers, microwave ovens and scales.
Many of these recipes can be made by other methods; using a mixer, mandolin, chef’s knife, etc., but they are so much easier with a processor.  I give mine precious counter space in my small kitchen.
If you don’t have a processor, try these recipes using traditional methods, you’ll still enjoy them.
I haven’t seen these recipes on their current website; sadly, it seems that they didn’t add this treasure trove to their recipe site.  However, these newsletters and recipes expanded my culinary repertoire with their excellent, clear directions, hints and photos.

Old Fashioned Peach Ice Cream

Maple Cream

Peach Frozen Yogurt (gluten free)

Chocolate Cupcakes for a compact food processor

Lemon Salad Dressing

Herbed Garlic Rolls in the food processor

White Bread in the food processor

Cheese Bread in the food processor

Challah in the food processor

Light Potato Salad




Family Favorites...Dilly Casserole Bread

Better slices when cool, but tastes so good warm
 The recipe in the Pillsbury The Best of The Classic Cookbooks for Dilly Bread tempted me to try a loaf. I do not bake bread often  but do make batter type breads  Batter breads are great for a beginning bread baker. The recipe was a winner in 1960 for Leona Schnuelle of Nebraska.
  This is baked in a casserole. I had to borrow a casserole from Sue that was the right size and she had the Pink Pyrex bowl that the original recipe is pictured in. Thanks Sis.
  I do have a little more trouble judging when the bread is risen enough with this type of pan. As always, gently poking a hole in the dough with your finger, is one of the tests for this. The hole should remain for a short time. The dough is light yellow from the egg and moist from the cottage cheese in the dough. Dill and onion give it a savory taste and it is good with soup, stew or toasted. 
  I sliced this warm, as no one wanted to wait till it cooled off. Sure smells good when you have bread baking in our kitchen. Easy to make, as most batter breads are and one I will make again.
Dilly Casserole Bread
2 to2 ⅔ cups all purpose flour
2 tablespoons sugar
2 to 3 teaspoons instant minced onion (maybe omitted)
2 teaspoons dill seed
1 teaspoon salt
¼ teaspoon baking soda
1 pkg. Active dry yeast
¼ cup water
1 tablespoon butter
1 cup creamed cottage cheese
1 egg
Butter and salt for top after baking
  In large bowl, combine 1 cup flour, sugar, onion, dill seed, 1 teaspoon salt, baking soda, and yeast. Mix well.
  In small saucepan, heat water, 1 tablespoon butter and cottage cheese until warm, 120° to 130°. Add the warm liquid and egg to flour mixture; blending at low speed until moistened. Beat 3 minutes at medium speed.
  By hand or with mixer on low, beat in the remaining 1 to 1 ⅔ cups flour to form a stiff batter. Cover loosely with greased plastic wrap and cloth towel. Let rise in warm place until light and doubled in size, 45 to 60 minutes. 
   Grease well a 1 ½ to 2 quart casserole. Stir down batter to remove all air bubbles. Turn into the greased casserole and cover. Let rise until doubled 30 to 40 minutes. Bake at 350°F for 30 to 40 minutes until deep golden brown and it sounds hollow when lightly tapped. Turn out from bowl immediately. Cool on wire rack.
  Brush top of warm bread with butter and sprinkle with coarse salt.

Sue’s Grape-nuts® Bread


I tried a recipe for Grape-nuts® yeast bread…it failed; heavy, soggy, not worth eating!   So here is my own recipe…just what I wanted; a nice sandwich loaf with Grape-nuts® for crunch and a little added flavor.   This is delicious for sandwiches, like chicken salad, and perfect for toast.  I confess I used store-brand cereal; we like it just fine, and I keep it on hand for granola and our favorite Grape-nuts® quick bread recipe
I modified a white bread recipe I have used to eliminate 4 tablespoons! of the 6 tablespoons butter originally called for and used whole eggs instead of egg yolks.  The less rich dough is perfect with the crunchy cereal mixed in.   I made mine in 4” x 10” pans for smaller slices that we like.           

Sue’s Grape-nuts® Bread
     ½     Cup  Water
  1 ½     Cups  Whole Milk
  2         Tablespoons  Butter -- softened
  6         Cups  Bread Flour -- 1# 11 ounces
  4         Teaspoons  Instant Yeast
  1         Teaspoon  Sugar
  1         Tablespoon  Salt
  1 ½     Tablespoons  Honey
  2         Large  Eggs
     ¾     Cup  Grape-nuts® -- 3 oz
Heat water and milk to 120° (add butter to this if it is not softened).
Place flour except 1 cup in mixer bowl.  Add yeast, sugar, salt, softened butter, honey and eggs and Grape-nuts®.  Add liquids and beat 2 minutes.  Add remaining flour until dough doesn't stick to bowl.  Knead on speed 2 for 6 minutes. 
Let rest in a warm place, well covered, 10 minutes.  Shape into 2 loaves, (1# 10 1/4 ounces), place in greased 9 x 5" loaf pans or 4" x 10" loaf pans. 
Let rise, covered, in a warm place, until 1" above pan (or doubled) - 30-35 minutes. 
Preheat oven to 350° while loaves are rising.  When the dough is ready, bake the loaves for 30-35 minutes, until they are golden brown and sound hollow when tapped (200° on an instant read thermometer).  Turn them out of the pans and cool completely on a wire rack before slicing.
2017 Cost:  $2.18 or $1.09 per 1 1/2# loaf
Yield:   "2 Loaves"

Per: 125 Calories; 2g Fat (13.7% calories from fat); 4g Protein; 22g Carbohydrate; trace Dietary Fiber; 17mg Cholesterol; 236mg Sodium.  Exchanges: 1 1/2 Grain (Starch); 0 Lean Meat; 0 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates.

From the Garden...Olive-stuffed Celery


Here’s an idea that was popular for entertaining in the ‘60’s…celery stuffed with some kind of cream cheese mixture; usually with olives.  It’s still good!    I buy cream cheese blocks or the tubs of plain softened cream cheese, whichever is the better buy; they work equally well.  The spread is also good on crackers for a nice snack.                   
Olive-stuffed Celery          
  2            tablespoons pickle relish
  6            pitted ripe olives plus 1 teaspoon juice
  6            pimiento-stuffed olives plus 1 teaspoon juice
  1            package  cream cheese -- (8 ounces) softened
     1/3     cup  Miracle Whip
     1/4     teaspoon  Garlic Salt
     1/4      cup finely chopped pecans -- toasted
  6            celery ribs -- cut into 2-inch pieces
Finely chop the olives; set aside. In a small bowl, beat the cream cheese, Miracle Whip, juices and salt until blended. Stir in the pickle relish, olives and pecans.
Transfer to a small resealable plastic bag. Cut a small hole in the corner of the bag; pipe or stuff into celery sticks. Store in the refrigerator. Yield: 2 dozen.

Grape Nuts Orange Muffins

This is a delicious, easy recipe that uses Grape Nuts cereal for crunch.  It’s from one of my older Better Homes and Gardens Cook Books from 1953.  I can never have enough recipes to use up Grape Nuts, as I usually have them on hand for making granola and to top my breakfast oatmeal.  This recipe uses what I consider a “cake” method of mixing, but makes beautiful muffins that are perfect with soup or main dish salad meals.                
Grape Nuts Orange Muffins
     1/4   Cup  Shortening or lard
     1/3   Cup  Sugar
  2         Large  Eggs -- well beaten
  2         Cups  Sifted All Purpose Flour -- 8 ounces
     1/2   Teaspoon  Salt
     1/2   Teaspoon  Baking Soda
  1         Cup  Orange Juice
  1         Tablespoon  Grated Orange Peel
  1         Cup  Grape Nuts -- 4 ounces
Thoroughly cream shortening and sugar; add eggs and beat well.  Sift flour with salt and soda; add alternately with orange juice and orange peel to creamed mixture.  Stir in Grape Nuts.
Fill muffin pans 2/3 full and bake in a 400° for 20 to 25 minutes.

12 Servings

Use It Up...Dry Cereals


It’s hard for me to talk about using up dry purchased cereals, because we simply don’t purchase them at our house, with the exception of Grapenuts for our granola and as a topping for our cooked oatmeal, both nutritious and inexpensive.  But at Myrna’s house they eat dry cereal because everyone can easily get their own breakfast on their own timetable, certainly an advantage.  I actually had to buy a box of cornflakes to make a few blog recipes, and we remembered that it was the only dry cereal our dad liked.
If I buy cold cereals, I like ones that are unsugared and simple, ones my Grandma would have remembered...the ones we are showing here have been around for far longer than even I realized.  Cereal Timeline says Grapenuts was introduced in 1897, cornflakes in 1906-1908, and rice krispies in 1928!
If you have dry cereal around, there are many recipes and ways you can incorporate the odds and ends of a box into your meals before it goes stale.  Some of the most common recipes using dry cereals are for cookies, breads, desserts and appetizers, where they add a light crispness, breading for chicken and fish, and as toppings on casseroles.  I find that cornflakes make a good, crunchy topping that doesn’t even need to be buttered like breadcrumbs.

Here are a few recipes to get you thinking:



Browned Butter Nut Crispy Bars  (also gluten-free)






























Rice Krispie Chicken  (also gluten free)










Party Chicken Salad










Homemade Grapenuts












Grapenuts Bread

(One of Grapenuts top 10 recipes)