Cranberry Almond Cereal Mix Food

CRANBERRY CRUNCH COOKIES

Cranberry Crunch Cookies image

Great drop cookie and very easy to make. I got this from Better Homes & Gardens May 2010 issue; a prize winning recipe. I used the Post Cereal.

Provided by Mary Kay R.

Categories Drop Cookies

Time 8m

Yield 4 dozen

Number Of Ingredients 10

Ingredients

2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup butter, softened
3/4 cup brown sugar, packed
1/4 cup granulated sugar
2 eggs
1 teaspoon vanilla
1 3/4 cups post selects cranberry almond crunch cereal

Steps:

Directions.
1. Preheat oven to 350 degrees F. In a small bowl combine flour, baking powder, cinnamon, and salt; set aside.
2. In large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Beat in brown sugar and granulated sugar until well combined, scraping sides of bowl occasionally. Beat in eggs and vanilla until combined. Gradually beat in flour mixture until well combined. Stir in cereal (dough will be thick and chunky).
3. Drop dough by well-rounded teaspoons onto ungreased cookie sheet. Bake 8 to 10 minutes or until golden. Transfer cookies to wire rack to cool. Makes about 4 dozen.
Nutrition Facts.
Calories 103, Total Fat (g) 5, Saturated Fat (g) 3, Monounsaturated Fat (g) 1, Cholesterol (mg) 19, Sodium (mg) 66, Carbohydrate (g) 14, Total Sugar (g) 6, Fiber (g) 1, Protein (g) 1, Calcium (DV%) 1, Iron (DV%) 3, Percent Daily Values are based on a 2,000 calorie diet.

Nutrition Facts : Calories 879.4, Fat 49.1, SaturatedFat 30, Cholesterol 227.8, Sodium 615.5, Carbohydrate 101.2, Fiber 1.8, Sugar 52.7, Protein 10.1

CRANBERRY-ALMOND CEREAL MIX, DIABETIC FRIENDLY

Cranberry-Almond Cereal Mix, Diabetic Friendly image

Make and share this Cranberry-Almond Cereal Mix, Diabetic Friendly recipe from Food.com.

Provided by Annacia

Categories Breakfast

Time 20m

Yield 14 1/3 cup servings

Number Of Ingredients 9

Ingredients

1 cup rolled oats (Old Fashioned)
1 cup quick-cooking barley
1 cup bulgur (cracked wheat, or amaranth seeds)
1 cup snipped dried apricots (or mix the choices) or 1 cup raisins (or mix the choices)
1/2 cup sliced almonds, toasted
1 tablespoon ground cinnamon
1/4 teaspoon salt
Splenda sugar substitute (white or brown, to taste optional)
nonfat milk (optional)

Steps:

In a large bowl stir together oats, barley, bulgur, cranberries, almonds, cinnamon, and salt.
Cover tightly and store at room temperature up to 2 months or freeze up to 6 months (stir or shake mixture before measuring).
FOR 2 BREAKFAST SERVINGS:.
In a small saucepan bring 1-1/3 cups water to boiling. Add 2/3 cup of the cereal mix.
Reduce heat.
Simmer, covered, for 12 to 15 minutes or until cereal reaches desired consistency, stirring occasionally.
Sweeten with Splenda or Splenda Brown Blend and serve with milk if desired.
MICROWAVE DIRECTIONS:.
For 1 breakfast serving, in a 1-quart microwave-safe bowl combine 3/4 cup water and 1/3 cup cereal mix. Microwave, uncovered, on 50% power (medium) for 8 to 11 minutes or until cereal reaches desired consistency, stirring once.
Stir before serving.

Nutrition Facts : Calories 126.3, Fat 2.5, SaturatedFat 0.3, Sodium 45.3, Carbohydrate 23, Fiber 5.6, Sugar 0.7, Protein 4.5

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