Cinnamon Raisin Cereal Treats Food

CINNAMON CEREAL TREAT MUMMIES

Steps:

• Make the treats: Line a 9-inch square baking dish with foil, leaving a 2-inch overhang on two sides; lightly coat with cooking spray. Melt the butter in a large saucepan over medium heat. Add the marshmallows and salt and cook, stirring, until melted and smooth, about 5 minutes. Remove from the heat, stir in both cereals until coated, then press into the prepared pan. Let sit at room temperature until firm, about 30 minutes.
• Meanwhile, make the icing: Whisk 2 cups confectioners' sugar and the meringue powder in a large bowl until combined. Add 4 tablespoons water and beat with a mixer on medium-high speed until smooth and the consistency of a thick glaze. Add 1 to 2 more tablespoons water if the icing is too thick. Cover with a damp paper towel and plastic wrap and set aside until ready to use.
• Lift the treats out of the pan using the foil overhang, then cut into rectangles. Insert a lollipop stick into each. Brush an even layer of icing on the cereal treats with a pastry brush. Add the remaining 1/2 cup confectioners' sugar and the ground cinnamon to the remaining icing; beat with the mixer until thick and pipable. Transfer to a small resealable plastic bag and snip a corner. Pipe thin lines on the cereal treats to look like bandages and add 2 chocolate candies for eyes. Let set, about 15 minutes.

HONEY-NUT CEREAL TREATS

Steps:

• Line a 9-by-13-inch baking dish with enough foil so that there's a 2-inch overhang on all sides. Grease the foil with butter.
• Melt the butter in a large pot over medium heat. Add the marshmallows and honey and cook, stirring occasionally, until the marshmallows melt completely, about 5 minutes. Remove from the heat and stir in the almond butter and vanilla. Add the whole oat cereal, puffed wheat cereal and 1 cup of the chopped mixed nuts. Stir with a rubber spatula, making sure to scrape up the bottom, until the cereal is completely coated. Transfer to the prepared baking dish and pat down into an even layer. Scatter the remaining 1/2 cup of chopped nuts on top and press into the top (use the bottom of a measuring cup to help). Let sit at room temperature until firm, about 30 minutes.
• Cut into 24 bars. Store at room temperature in an airtight container for up to 3 days.

WORLD'S BEST CINNAMON RAISIN BREAD (NOT BREAD MACHINE)

Steps:

• Warm the milk in a small sauce pan on the stove until it just starts to bubble, stirring occasionally.
• Remove from heat.
• Let cool until lukewarm, about 120-125 degrees.
• Dissolve yeast in warm water and set aside until yeast is frothy, about 10 minutes or so (make sure your water is at the correct temperature or the yeast won't activate.) Then mix in eggs, sugar, butter salt and raisins (stir in the cooled milk slowly so you don't cook the eggs.) Add the flour gradually to make a stiff dough.
• Knead the dough on a lightly floured surface for a few minutes until smooth.
• Place in a large, buttered, mixing bowl and turn to grease the surface of the dough.
• Cover with a warm, damp cloth and let rise (I like to let my bread rise in the oven with the light on. It has just the right amount of heat and keeps the bread out of drafts.) Allow to rise until doubled, usually about 1 1/2 hours.
• Roll out on a lightly floured surface into a large rectangle 1/2 inch thick.
• Moisten the dough with 2 tablespoons milk and rub all over the dough with your hands.
• Mix together 1 cup of sugar and 3 tablespoons cinnamon and sprinkle mixture evenly on top of the moistened dough.
• Roll up tightly (the long way).
• The roll should be about 3 inches in diameter.
• Cut into thirds, and tuck under ends and pinch bottom together.
• Place loaves into well greased (you can use Crisco or butter for this) 9 x 5 inch pans and lightly grease tops of loaves.
• Let rise in warm place, uncovered, again for about an hour.
• Bake at 350 degrees for 45 minutes or until loaves are lightly browned and sound hollow when tapped.
• Remove from oven and let cool on rack.
• Take melted butter and spread over tops of loaves.
• After about 20 minutes, lay loaves on their sides and remove from pans.
• Allow to cool before slicing.

CINNAMON AND RAISIN SPREAD

Steps:

• Place fat free cream cheese, cottage cheese, cinnamon and white sugar in a food processor. Blend until smooth. Transfer to a medium bowl. Stir in raisins. Cover and chill in the refrigerator until serving.