Five Grain Hot Cereal

1 cup dry oatmeal

½ cup quick barley

½ cup dry brown rice

½ cup whole wheat flour

½ cup cornmeal

 

Place oatmeal in a blender or food processor and whiz until it is powdery, like flour.  Dump the oatmeal into bowl.  Repeat with barley and rice.  Add flour and cornmeal to bowl and stir together, combine thoroughly.  Transfer the mixture to a re-sealable container and label.

 

To Cook:

 

1/3 cup 5 Grain Cereal mix

1 cup cold water

Dash salt

2 tablespoons juice concentrate or honey

 

In a small saucepan combine the cereal and cold water (cold water prevents lumps).  Add salt and juice concentrate or honey.  Bring to a boil over high heat.  Reduce the heat to medium low and simmer for 3-5 minutes.  Serve with milk.

 

To make 4 servings:  use 1 cup of cereal mix, 3 cups water, ¼ teaspoon salt, 1/3 cup apple juice concentrate.

From Hillbilly Housewife

Six Week Muffins

1 15-ounce box raisin bran cereal

5 cups flour

5 teaspoons baking soda

2 teaspoons salt

1 cup melted butter or margarine

3 cups sugar

4 eggs, beaten

1 quart buttermilk

 

Mix cereal, flour, soda and salt in a large bowl.  Add butter, sugar, eggs and buttermilk; stir well.  Muffin mix may be stored in the refrigerator in a covered container up to six weeks.

 

For muffins, fill greased muffin tins 2/3 full and bake in preheated, 400F oven for 15-20 minutes.

Baked Oatmeal

3 cups quick-cooking oats

½ cup sugar

1 cup milk

½ cup butter or margarine, melted

2 eggs

2 teaspoons baking powder

1 teaspoon salt

2 teaspoons vanilla

Warm milk

Fresh fruit

 

Combine oats, sugar, milk, butter, eggs, baking powder, salt and vanilla; mix well.  Spread evenly into a 13X9” baking dish.  Bake at 350F for 25-30 minutes until edges are golden brown.  Immediately spoon into bowls; add milk.  Top with fresh fruit, if desired.

Monkey Bread

1/3 package cook and serve butterscotch pudding

½ cup brown sugar

1 teaspoon cinnamon

Bread dough to make the equivalent of 16 rolls, raised once

½ cup melted butter

½ cup chopped nuts

 

Combine pudding mix, sugar and cinnamon in a small bowl.  Divide dough into 32 equal pieces (16 rolls divided in half).  Toss dough pieces with pudding mixture and place in a greased Bundt pan.  Pour remaining pudding mixture over rolls.  Top with chopped nuts.  Melt butter and pour over all.  Cover with plastic wrap and place in refrigerator overnight. (6-8 hours).  Remove plastic wrap and bake in a preheated, 350F oven for 40-50 minutes or until nicely browned.  Turn unto serving plate; serve warm.