If cereal is still too thick, keep adding additional water or milk to the saucepan, and stir as needed. Add a couple of tablespoons of water or milk to the sauce pan, and re-heat on low, stirring frequently. When ready to reheat, place amount needed in a sauce pan. Make sure the glass bowl has a tightly fitted plastic (preferable BPA-Free) lid. Quaker Puffed Granola Apple Cinnamon, 17 oz 145 Pickup Delivery 1-day shipping Similar items you might like Based on what customers bought 2.72 15.1 ¢/oz Great Value Cinnamon Oat Crunch Whole Grain Oat Cereal, 18 oz 138 Pickup 1-day shipping 3.98 15. Store this cooked recipe in a glass bowl with a non-metal lid. *RECCOMENDATIONS FOR BULK COOKING STORAGE AND RE-HEATING: *INGREDIENTS FOR 4 SERVINGS of Apple Cinnamon Cream of Wheat: *INGREDIENTS FOR 2 SERVINGS of Apple Cinnamon Cream of Wheat:ġ/3 cup plus 2 tablespoons dry uncooked cream of wheat Top with chopped nuts of your choice.Ħ) Be sure to eat a little protein with your cream of wheat hot cereal, such as 2 hard boiled or scrambled eggs. Turn of heat, and let mixture sit for 2 minutes.ĥ) Stir mixture well before pouring into a bowl to serve. Stir frequently and bring back to a slow simmer. Turn heat down to simmer once boiling.Ģ) Add applesauce, sea salt, and honey to simmering water Stir well.ģ) Bring water and ingredients back up to a slow simmer Add cinnamon, stir well.Ĥ) Add Cream of Wheat to simmering mixture. One 4-ounce container no-sugar added, all-natural applesauceĤ tablespoons Cream of Wheat cereal, uncookedĢ tablespoons chopped walnuts, almonds, or pecansġ) In a small saucepan, bring water to a boil. Food Baked Goods Breakfast Bakery Bagels Kraft Bagel-fuls Kraft -Fuls Apple Cinnamon & Cream Cheese Filled Bagels 10 oz Buy now at Instacart 100 satisfaction guarantee Place your order with peace of mind. *INGREDIENTS for 1 single serving (larger serving information provided below): It's quick to make and will provide you and your kids with the needed energy and proper nutrition to get through any cold Fall or Winter morning! Make extra for an easy reheatable breakfast throughout the week. Frost the cupcakes, and then top each with a small slice of apple dipped in the caramel, a drizzle of caramel or a sprinkle of cinnamon-or all three if you want to be a badass.This recipe is a nice change from cold cereal for breakfast. Beat until smooth, and refrigerate until ready to use.īefore topping each cupcake with frosting, insert a squeeze bottle filled with the caramel into each cupcake, about halfway in, and fill with caramel. Set aside to cool.įor the frosting: While the cupcakes cool, use your hand mixer to combine the powdered sugar, cream cheese, cinnamon, vanilla extract and salt, adding a bit more sugar if you prefer sweeter frosting. Pour the batter into the cupcake liners (mini cupcakes are our favorite!) until about three-quarters full and bake until a toothpick or knife comes out clean, about 20 minutes for regular-sized cupcakes, or 12 to 14 minutes for minis. In a medium bowl, sift together the flour, baking powder, cinnamon, ginger, nutmeg and salt, and slowly incorporate into the wet ingredients on low speed until combined. Add the milk, vanilla and egg and mix until incorporated. Line cupcake tins with cupcake liners.įor the cupcake batter: With an electric hand mixer, cream together the butter and granulated sugar until light and fluffy.
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