Starch and Cereals Recipe
Starch and Cereals Recipe
Starch and Cereals Recipe
CEREALS RECIPE
BOOK
Remove the pan from heat and stir in the cereal, wheat germ or flax seeds, oats, and dark cocoa powder until well combined.
Transfer the mixture into a square baking pan (8-by 8-inch or 9-by-9-inch) lined with parchment paper, press firmly.
Place the mixture over the bottom layer, smooth the surface with a wooden spatula until the bottom layer is completely and evenly covered.
Place in the refrigerator until it sets, about 1 hour; or freeze for about 20 minutes.
Allow the chocolate layer to cool to room temperature, then put in the refrigerator for about 1 hour until it sets completely.
When it sets, take it out of the fridge, lift the parchment paper out of the pan, and place it on a cutting board. Cut into small squares. Put the squares in an air-
tight container and keep them refrigerated.
TOOLS AND
EQUIPMENT
BOWLS AND MEASURING
SPOONS AND CUPS
BAKING PANS
WHISK OVEN
½ cup sugar
½ cup brown sugar
¾ cup vegetable oil
1 teaspoon vanilla extract
1 each egg
1 cup all-purpose flour
1 cup oatmeal
1 teaspoon baking powder
¼ teaspoon salt
1 cup chocolate chips
DIRECTION:
SAUCE PANS
OVEN
SCRAPER WHISK
Chocolate Chunk
Cranberry and
Walnut Cookies
INGREDIENTS:
Line two cookie sheets with parchment. If using non-stick cookie sheets, leave unlined.
Sift flour, baking powder, cinnamon, cardamom, baking soda and salt into a medium bowl.
In a small bowl place oats, walnuts, cranberries and American Heritage Chocolate.
In a large bowl beat butter and sugar until smooth, about 2 minutes.
Add flour mixture with mixer set to low. Do not over mix.
Add nuts, fruit and chocolate and mix until just combined. Use rubber spatula to ensure even distribution.
Scoop out two tablespoons of cookie dough and place on cookie sheet 1½ inches apart.
Pull out pans and rotate top to bottom and front to back.
Cool cookies on cookie sheets for 5 minutes and then transfer to cooling rack.
Combine 1 cup flour and spices; add to creamed mixture alternately with buttermilk and bourbon.
Coat fruit with ½ cup flour; stir fruit and nuts into batter.
Drop by teaspoonfuls onto greased baking sheets and bake at 350℉ (180℃) for 10 to 15 min.
OVEN
WOODEN SPATULA
BAKING PANS
Fruity Cereal Bars
INGREDIENTS:
3 tablespoons butter
1 package (10 ounces) large marshmallows
1/2 cup dried cranberries
1/2 cup chopped dried apples
6 cups Rice Krispies
DIRECTION:
SAUCE PAN
OVEN
WHISK
BAKING PANS