Ingredients:
1/4 C. Butter
250 gr. Regular marshmallows (about 40)
1/2 T. Vanilla extract
6 C. Rice Krispies cereal
Procedure:
In a large pot over low heat, melt the butter
Add the marshmallows, stir until melted and well blended with the
butter. Remove from the heat
Add vanilla and cereal, stir until coated
Spread into a greased 13 by 9 inch pan with a buttered spatula
Cut into squares and serve
Notes:
You can add 1/2 cup of chocolate chips in with the cereal
add more marshmallows for a softer square
Ingredients:
1 C. Buckwheat groats
1 C. Rolled oats
1 C. Wheat flakes
1/2 C. Warmed vegetable oil
1/2 C. Sesame seeds
1/2 C. Hulled sunflower seeds
1 C. Coarsely chopped nuts
1/2 C. Wheat germ
1/2 C. Chopped dates
1/2 C. Chopped dried apricots
Procedure:
Toast the buckwheat in a preheated 300°F oven, on a 13 by 9 inch
pan, stirring frequently, for 10 mins.
Add the oats and wheat flakes, continue to toast for 15 minutes
longer, stirring frequently
Mix the above with the oil. Add sesame seeds, sunflower seeds, nuts,
stir and toast 10 minutes longer
Remove from the oven and add the wheat germ, dates and apricots
Serve and garnish
Notes:
Use such chopped nuts as almonds, pine nuts, walnuts, pecans, etc.
Store covered and refrigerated
Serve with milk or yogurt
Garnish with fresh fruit, berries, coconut, etc.
Ingredients:
1/3 C. Raisins
1/3 C. Dried apricots
1/3 C. Dried apples
1/3 C. Dried pineapple
1/3 C. Dried bananas
1/3 C. Coconut
1/3 C. Almonds
1/3 C. Pecans
1/3 C. Spanish peanuts
1/3 C. Toasted soybeans
3 T. Honey
Procedure:
Combine all the ingredients in with the honey
Package for the trail in wide plastic bottles, or plastic bags
Notes:
These ingredients may be changed to please individual preference
Have the ingredients chopped to any degree, or not
Ingredients:
1 C. Cherrios
1 C. Shreddies
1 C. Pretzels sticks
1 C. Small cheese sticks
1 T. Paprika
1 t. Salt
1/2 t. Chili powder
1/8 t. Red pepper
Procedure:
Mix all the ingredients together in a large bowl
Serve or store
Notes:
The spices can change to taste
Store in an air tight container at room temp.
Ingredients:
1 T. Vegetable oil
1/2 C. Popcorn seeds
1 1/2 T. Butter
1 1/2 C. Brown sugar
6 T. Water
Procedure:
In a large, thick sauce pan heat the oil on high heat until hot
Add seeds until just covering the bottom of the pan and cover
Keep the the pan moving constantly. When the popping stops, discard
all imperfect kernels
(Have ready) In a skillet, melt butter
Add sugar and water, stir until the sugar has dissolved
Bring to a boil, cover and cook for about 3 minutes, or until the
syeam has washed down the sides of the pan
Uncover and cook, without stirring, to the soft-ball stage
Pour over the popped corn and mix, or toss well
Notes:
Keep unpopped corn tightly covered and refrigerated
1/2 cup corn equals about 1 quart when popped
Never over load the popper
Other flavoured popcorns can be made