4 med apples
1/2 c margarine
3/4 c firmly packed brown sugar
1/2 c flour
1/2 tsp cinnamon
3/4 c bran flakes
grated cheddar cheese to taste
Peel, core, and slice apples. Arrange in an 8″x8″x2′ baking dish.
Cream margarine. Add brown sugar, flour, and cinnamon, and mix well..
Stir in cereal and sprinkle mixture over apples.
Bake at 375 degrees for about 30 minutes. While still warm, sprinkle with grated cheddar cheese.
2 1/2 c flour
1 tsp baking soda
1/2 tsp salt
1 c softened margarine
3/4 c sugar
3/4 c firmly packed brown sugar
2 eggs
1 tsp vanilla
2 c rice krispies
1 (6 oz) pkg (1 cup) chocolate chips
Combine flour, baking soda, and salt in a small bowl.
In a lg bowl, cream margarine and sugars together. Beat in eggs and vanilla.
Add flour mixture to creamed mixture. Mix well.
Stir in cereal and chocolate chips.
Drop by tablespoonfuls onto greased cookie sheets.
Bake at 350 degrees about 10 minutes, until light brown. Cool briefly and place on wire racks.
Makes about 5 dozen cookies.
1/2 c crunchy peanut butter
1/4 c honey
2/3 c coconut
1 c granola, slightly crushed
Stir together peanut butter, honey, coconut, and 1/4 c granola.
Shape into small balls. Roll in remaining cereal.
Store covered in the refrigerator.
Makes 2-3 dozen. Freezes well.
2 tbs margarine
1/4 c light corn syrup
1 (6 oz) pkg (1 cup) semi-sweet chocolate chips
2 c special k cereal
In a saucepan, melt and blend margarine, corn syrup and chocolate over low heat.
Remove from heat and stir in cereal until well mixed.
Press mixture inot a 9″ pie pan to form crust. Refrigerate
1 c sifted flour
2 tbs sugar
2 tsp baking powder
3/4 tsp salt
1/3 c shortening
3/4 c milk
1 well-beaten egg
1 1/4 c grape nut flakes \
Sift together flour, sugar, baking powder, and salt.
Cut in shortening.
Add milk and beaten egg. Mix just enough to moisten dry ingredients.
Gently stir in cereal.
Spoon into greased muffin cups, filling each about 2/3 full. Bake at 400 degrees about 20 minutes.
Makes about 10 medium-size muffins.
1 (3 1/2 oz) pkg vanilla instant pudding mix
1 (14 oz) can sweetened condensed milk
1 c milk
1 c heavy cream
1 c sour cream
1 (12 oz) box vanilla wafers
3 or 4 bananas, sliced
3 tbs chocolate syrup
In a lg mixing bowl, combine the pudding mix, condensed milk, and milk, and beat for 2 minutes, or until well blended. Refrigerate for 10 minutes. In another bowl, whip the heavy cream. Add the whipped cream and sour cream to the pudding mixture. Place half the vanilla wafers in the bottom of a 13″x9″x2″ dish. Top with half the sliced bananas, half the pudding mixture, and a drizzle of chocolate syrup. Repeat each layer and decorate the top with the remaining chocolate syrup.
Serves 10-12
To render more juice from a lemon, warm it in the microwave for 30 seconds on high power.
If soup is too salty, add a tsp each of cider vinegar and sugar, or a whole peeled raw potato. Leave the potato in the soup and serve from around it.
When making meringue, always have the egg whites at room temperature, and be sure they are free of any trace of yolk. Make sure the bowl and beaters are spotless and totally free of grease.
To deodorize jars, pour in a solution of 1 tbs of dry mustard and 1 gallon of warm water. to deodorize plastic containers, wad up newspaper, place it in the containers, cover, and let sit overnight.
