HOT WHOLE GRAIN BREAKFAST RECIPES
Reprinted from MARTHA'S
FAMILY COOKERY BOOK by permission ©2004
ED NOTE: Hot cereal literally costs pennies per serving
compared to boxed cereal, and represents an exceptional way to
reduce grocery costs. With a little experience, and a few creative
touches you can nourish your family without boredom and pocket
All these hot cereals can be prepared in minutes in a DUROMATIC
Pressure Cooker saving lots of time and energy consumption.
Cut the water amount from 2 Cups to 1 1/2 cups. Bring the pressure
up to the second red ring. Remove from heat, allow the pressure
to drop naturally. Serve.
1/2 Cup butter, melted (I used olive oil)
1 Cup brown sugar ( I used about 2/3 Cup)
2 eggs, beaten
3 cups rolled oats
2 tsp. baking powder
1 tsp. salt
1 cup milk
Mix well. Pour into a greased casserole dish 9 X 13 baking
dish for 30 minutes at 350°F. I used a smaller baking pan
and had to increase the baking time to 40 minutes.
Marilyn's Variation: Add 1-2 Cups finely chopped apple pieces.
1 Cup rolled oats
2 Cups cold water
1/2 tsp. salt
Cook on low heat in a medium saucepan. Add in:
2 cups chopped apples
Cook 5 minutes longer or until apples are at a desired consistency.
Serve with milk or yogurt, honey or brown sugard and a sprinkling
of connamon. Yield: 4-6 servings
CREAM OF WHEAT
1 Cup cracked wheat kernels*
2 cups water
1/2 tsp. salt
Coarsely crack the wheat kernels. Combine the cracked wheat
kernels with water and salt in a suacepan. Bring to a boil, then
reduce heat to low. Cover and simmer for 15-20 minutes. S Serve
with a pat of butter and a drizzle of honey. The recipe below
for Hearty Cereal Topping is delicious with this hot morning cereal.
*I crack my whole wheat kernels in the BOSCH
mixer using the blender attachment. You must use a very strong
and powerful blender to accomplish this. The BOSCH MIXER has 700
watts. You can crack about 1 cup of kernels at a time. It would
be convenient to go ahead and crack up a container full and then
store it in the freezer.
HEARTY CEREAL TOPPING
(Ed. note: What a creative way to liven up hot cereal for breakfast!
Prepare this topping ahead of time for a very quick breakfast.)
1/4 Cup wheat germ
1/2 cup bran cereal
1/2 cup brown sugar, firmly packed
1/2 tsp. cinnamon
1/4 cup butter
1/4 cup hulled raw sunflower seeds
1/4 cup finely chopped walnuts or pecans
1/2 dried fruit, in small pieces
Preheat oven to 300 degrees. In a large bowl combine the first
4 ingredients. Add in butter and cut in with a pastry blender
or fork until butter is in coarse crumbs and evenly distributed
throughout the mixture. Stir in nuts an seeds. Spread mixture
in a baking pan and bake for 10 minutes. Remove from oven and
stir in dried fruit pieces. Coo and store in an airtight container
in a cool dry place. use within 4-6 weeks. Use as a delightful
topping on your hot cereal in the morning. YIELD: 3 Cups
BABY BEAR PORRIDGE
1 cup rolled oats
2 1/4 cups cold water
1/2 tsp. salt
2 TB cracked wheat
Combine water and salt in a medium saucepan and bring to a
boil. Add in rolled oats and cracked wheat. Reduce heat and simmer
gently until done, about 20 minutes. Stir occasionally. Serve
with milk, and brown sugar, honey or maple syrup. Honey should
not be fed to babies under the age of one. Serves 4.
GOOD MORNIN' MILLET CEREAL
(Ed note: millet is very high in calcium and other minerals.)
1 Cup hulled millet
3 Cups water
1/2 tsp. salt
Combine all ingredients in a medium saucepan, and bring to
a boil. Reduce heat to low, and simmer 30-40 minutes. Serves 4.
Serve with butter and honey. (If using the Duromatic
Pressure Cooker, cook at the first red ring for 12 minutes
and allow the pressure come down naturally.)
Mix in a mixing bowl and set aside:
2 Cups rolled oats
3 Cups buttermilk
Mix in a separate mixing bowl:
3/4 cups unbleached all purpose flour
2 TB sugar
1 heaping tsp. baking soda
1 tsp. sea salt.
3TB cooking oil
Mix together oat mixture and dry ingredients. Stir until well
blended. Cook on a hot griddle. Serve hot with syrup or honey.
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