Homemade Corn Flakes Cereal Food

HOMEMADE CORN FLAKES CEREAL

Steps:

• Position a rack in the center of the oven and preheat to 350 degrees F. Line a rimmed baking sheet with parchment paper or foil and grease lightly with oil or baking spray.
• Whisk 1 cup of the cornmeal with the sugar and salt in a medium bowl. Add the vanilla extract and 3/4 cup water, a little at a time, stirring until the batter is smooth and thin. If it's too dry, add additional water. You want something the consistency of pancake batter.
• Pour the batter onto the prepared baking sheet and spread out evenly. (It won't reach the edges, but that's OK. You want a nice thin layer, about 1/4 to 1/3 inch thick.)
• Combine the remaining 1/2 cup cornmeal with 1 teaspoon water and mix until the mixture resembles coarse breadcrumbs; add an additional teaspoon or 2 of water, if too dry.
• Sprinkle the top of the batter with the cornmeal crumbs (this will help give it a little extra crunchy texture).
• Bake on the center rack, keeping a close eye on it, until the dough has dried out and cracked, 10 to 15 minutes. You're looking for a cracked arid-desert landscape look to it.
• Remove from the oven and reduce the oven temperature to 250 degrees F. Let the baking sheet cool, then use your hands to tear and crack the dough into small flakes. Return to the oven and bake on the center rack until the pieces are toasted, crisp, and golden, about 45 minutes.
• Let cool completely before serving with milk or as you would any cereal. Store leftovers in an airtight container in a cool dry place for up to 2 weeks.

CORN FLAKE KISSES

Steps:

• Beat egg whites until stiff, fold in balance of ingredients, drop on buttered Aluminum cookie sheets & bake until lightly browned. temperature 275-300 (Make sure you watch these, they burn quickly,using egg beaters doesn't work!:).
• For X-mas: Add one red hot on top of each cookie.

HOMEMADE BRAN FLAKES

Steps:

• Preheat your oven to 300°F (150°C) then butter a 13 x 14 inch flat baking tray. Set aside.
• In a large bowl, combine the whole wheat flour, bran flakes, flax, and salt.
• In a small jug, combine the water, vegetable oil, and molasses.
• Lastly, stream in the wet ingredients, holding some back initially. Mix with the back of your spatula until a sticky dough begins to form. If the mix is too dry add a little more of the wet ingredients until the dough comes together.
• On a large flat surface, lay a tea towel underneath your greased baking tray (this will hold it in place while rolling). Transfer the sticky bran mix to the tray and cover with a large sheet of parchment paper.
• Using a rolling pin roll the dough out to a very thin even sheet the size of the tray. Once rolled out, remove the parchment paper.
• Bake the bran flakes for 45 - 50 minutes until completely dried out and crisp.
• Remove from the oven and allow to slightly cool. When you can handle the bran, break it into small bite size flakes.
• Cover and store in an airtight container for up to 3-4 weeks.

CEREAL MILK PUNCH

Steps:

• Stir the milk and cereal together in a large bowl or pitcher and add the cinnamon stick. Cover and refrigerate for at least 1 hour and up to 4 hours.
• When you are ready to serve, strain the milk through a fine-mesh strainer into a punch bowl or pitcher, making sure to squeeze out as much milk as possible. Stir in the brandy, orange juice, sugar, vanilla, nutmeg and enough ice to fill the pitcher. Pour the punch into rocks or punch glasses filled with ice. Run a strip of orange peel over the rim of each glass and add to the punch. Grate over a little nutmeg, sprinkle a few cereal flakes over the glasses and serve immediately.