National Cereal Day with dishes to take you from morning to night
WASHINGTON (ABC7) —
Fruity Cereal Bowl
We celebrated National Cereal Day on this Taste Test Tuesday with dishes to take you from morning to night. Chef Mark Bailey, author of “Cooking in Boxers: 50 Ways to Keep Your Mate in Bed," says you can incorporate cereal into nearly any meal, and he shared a few of his favorite dishes. Learn more at chefbailey.com.
Fruity Cereal Bowl
- 1/4 cup (1/2 stick) butter or margarine
- 1 pkg. (10-1/2 oz.) miniature marshmallows (6 cups)
- 1 pkg. (13 oz.) Fruity Pebbles Cereal (about 8-1/2 cups)
- Line 2-1/2- to 3-qt. bowl with foil, extending foil about 2 inches beyond edge of bowl. Lightly grease foil; set aside.
- Place butter in 4-qt. microwaveable bowl sprayed with cooking spray. Microwave on high 45 sec. or until butter is melted. Add marshmallows; stir to coat. Microwave 1-1/2 min. or until marshmallows are completely melted and mixture is well blended, stirring after 45 sec. Microwave an additional 4 min., stirring after 2 min. Add cereal; mix well.
- Place cereal mixture in foil-lined bowl; press firmly onto bottom and up side of bowl to form thick shell. Let stand in cool dry place at least 4 hours or overnight until firm. Remove cereal shell from bowl, using foil handles. Carefully peel off foil. Fill shell as desired. Makes 24 servings.
- 1-1/2 cups whole milk
- 3/4 cup Pebbles Cereal
- Combine milk and Pebbles in a cereal bowl. Allow to sit for 30 minutes. Strain out milk, measuring 3/4 cup for the doughnuts and reserving the rest for the glaze. (Discard cereal.)
- 2 cups cake flour
- 1-1/2 cups cereal milk
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 2 eggs, lightly beaten
- 2 Tablespoons butter, melted
- 1/2 teaspoon vanilla
- 1-1/2 cups confectioners’ sugar
- 3 tablespoons “cereal” milk
- 1/2 teaspoon vanilla extract
- 1/2 cup Cinnamon Pebbles Cereal
For the doughnuts:
- Preheat oven to 425 degrees F. Spray doughnut pan with nonstick cooking spray.
- In a large mixing bowl, sift together cake flour, sugar, baking powder, salt and cinnamon. Add cereal milk, eggs, butter and vanilla. Beat until just combined. Spoon doughnut batter in a gallon-size plastic zip top bag. Cut off a 1/2 inch piece from one corner. Pipe into each doughnut cup.
- Bake 7-9 minutes or until the top of the doughnuts spring back when touched. Let cool in pan 4-5 minutes before removing.
For the glaze:
- In small bowl, stir together sugar, reserved cereal milk and vanilla extract until sugar is completely dissolved. Use immediately to glaze donuts. Sprinkle top with Pebbles cereal. Serve immediately.
- Makes 12 doughnuts. One doughnut per serving.
Crunchy Curried Hummus
- 2 cans (15 ounce each) chickpeas, rinsed and drained
- 1 garlic clove
- 1 Tablespoon curry powder
- 1 teaspoon toasted cumin seeds*
- 2 tablespoons tahini
- 1/4 cup water
- 3 tablespoons fresh lemon juice
- 1/2 teaspoon salt
- 3 Tablespoons olive oil
- 1/3 cup Grape Nuts Cereal
- Cauliflower florets and carrot sticks
- In the bowl of a food processor add chickpeas, garlic, curry powder, cumin seeds, tahini, water, lemon juice and salt. Pulse to combine. With the motor running, stream in olive oil and process until smooth.
- Remove from food processor and place in serving bowl. Fold in Grape-Nuts cereal. Top with a light drizzle of olive oil and sprinkle with additional Grape-Nuts cereal for added crunch. Serve with cauliflower florets and carrot sticks.
- Note: To toast cumin seeds, place seeds in a dry pan over medium heat. Toast until golden brown and fragrant.
Spicy Chicken Bites
- 3 cups rice krispie cereal
- 1/4 teaspoon curry powder
- 1/8 teaspoon garlic salt
- 3 tablespoons margarine or butter, melted
- 1 pound boneless, skinless, split chicken breast
- Place cereal in shallow dish or plate. Set aside.
- In small mixing bowl, combine margarine, curry powder and garlic salt. Set
- Cut chicken into 1 1/2-inch cubes. Add to margarine mixture, tossing to
- cover evenly. Coat with cereal. Place chicken bites in single layer on baking
- sheet coated with cooking spray.
- Bake at 375° F about 10 minutes or until chicken is tender, no longer pink
- and juices run clear. Do not cover pan or turn chicken while baking.