Beruflich Dokumente
Kultur Dokumente
Ingredients
Crust
1/8teaspoon salt
1/4cup cornstarch
3egg yolks
1/8teaspoon salt
Topping
Steps
2In food processor, process Crust ingredients except butter with on-and-off motions until fine crumbs form. Add 1/4 cup
butter; process until well combined and a bit of the mixture pinched between fingers clumps together. Pour mixture into
ungreased 9-inch glass pie plate; press in even layer in bottom and up side to form crust.
3Bake in center of oven about 13 minutes. Remove from oven to cooling rack; cool completely, about 30 minutes.
4Meanwhile, in 2-quart saucepan, combine 2 cups of the milk, 1/2 cup cream and 2 cups cereal. Heat to barely a simmer.
Remove from heat. Cover; let stand 30 minutes to steep.
5Strain cereal-milk mixture through fine strainer, pressing on cereal to extract as much liquid as possible. Discard cereal.
6In small bowl, beat remaining 1/2 cup milk and the cornstarch with whisk until no lumps remain. Stir cornstarch mixture with
whisk into cereal-milk mixture until combined. In another bowl (or the cornstarch bowl), beat egg yolks, 1/3 cup granulated
sugar and 1/8 teaspoon salt with whisk until well combined and yolks begin to get pale and thick. Ladle a bit of the warm
cereal-milk mixture into egg yolk mixture until combined. With rubber spatula, scrape egg yolk mixture into cereal-milk
mixture in saucepan. Return saucepan to heat. Cook over medium-low heat, stirring constantly and making sure to scrape
bottom and side of saucepan, until pudding thickens, whisk or spoon leaves tracks on surface of pudding, and mixture coats
back of spoon.
7Using immersion blender (preferred) or whisk, blend in 2 tablespoons butter. Cool pudding slightly.
8Spoon or scrape half of pudding mixture into crust. Layer banana slices over first layer of pudding; top with remaining
pudding, smoothing top. Place sheet of plastic wrap directly onto surface of pudding. Refrigerate pie until pudding is cool and
set, about 2 hours.
9Before serving, whip 1 cup cream and the powdered sugar with electric mixer on high speed until medium-soft peaks form.
Spread over top of chilled pie.
Ingredients
Ingredients
Savings on 1 ingredient(s)
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Ingredients
9cups Corn Chex™, Rice Chex™, Wheat Chex™ or Chocolate Chex™ cereal (or combination) SAVE $
1
cup semisweet chocolate chips
1/2
cup peanut butter
1/4
cup butter or margarine
1teaspoon vanilla
1 1/2
cups powdered sugar
Steps
1Into large bowl, measure cereal; set aside.
2In 1-quart microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on High 1 minute; stir.
Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring
until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.
3Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container.
Chocolate Glaze
Ingredients
1whole fryer chicken, cut into 10 pieces (breasts cut in half crosswise)
Seasoned salt, to taste
Cayenne pepper (optional), to taste
2 1/cups buttermilk
2cups Original Bisquick™ mix
4to 5 cups of Honey Nut Clusters® Cereal, crushed to 2 1/2 cups SAVE $
2eggs, beaten
Cooking Spray
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Steps
Heat oven to 400°F. Sprinkle both sides of the chicken pieces with seasoned salt and cayenne pepper. Place chicken in large
resealable plastic bag placed in large bowl. Pour 2 cups of the buttermilk over chicken. Seal bag; refrigerate 1 hour or
overnight.
2Line a 13x9-inch shallow baking pan with foil. Place a cooling rack over pan; generously spray cooling rack with nonstick
cooking spray.
3In medium shallow bowl, mix eggs with remaining buttermilk; whisk until smooth. Place Bisquick mix in small shallow bowl.
Place cereal in another small shallow bowl.
4Remove chicken pieces one at a time from the buttermilk; dredge in Bisquick mix, then egg wash, then cereal, coating
chicken pieces completely.
5Place chicken pieces, bone sides down, on rack. Spray top of chicken with cooking spray.
6Bake uncovered, on middle oven rack, for about 50 minutes or until juices run clear.
Cupcakes
1box Betty Crocker™ SuperMoist™ yellow cake mix
1 1/4cups water
1/3cup vegetable oil
3eggs
1teaspoon vanilla
1/2teaspoon ground cinnamon
1cup crushed Frosted Toast Crunch™ cereal
Frosting
1/3cup butter, softened
3cups powdered sugar
3tablespoons milk
1teaspoon vanilla
1/4teaspoon ground cinnamon
Garnish, if desired
24pieces Frosted Toast Crunch™ cereal
Steps
1Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
2In large bowl, beat cake mix, water, oil, eggs, 1 teaspoon vanilla and 1/2 teaspoon cinnamon with electric mixer on low speed
30 seconds. Beat on medium speed 2 minutes. Fold in crushed cereal. Divide batter evenly among muffin cups.
3Bake 18 to 22 minutes or until toothpick inserted near center comes out clean. Cool 10 minutes; remove from pans to
cooling racks. Cool completely, about 30 minutes.
4In medium bowl, beat butter and powdered sugar with electric mixer on low speed until combined. Beat in milk, 1 teaspoon
vanilla and 1/4 teaspoon cinnamon on medium speed until fluffy.
Fiber One® Crunchy Fudge Cookies
Ingredients