Cranberry Almond Cereal Mix Recipes

Steps:

• Heat oven to 350°F. In large bowl, stir together cookie mix, flour, butter, almond extract and egg until soft dough forms. Stir in almonds and cranberries.
• On lightly floured surface, roll dough to 1/4-inch thickness. Cut dough with 2-inch round cookie cutter. Place 1 inch apart on ungreased cookies sheets.
• Bake 9 to 11 minutes or until edges are light golden brown. Sprinkle with sugar. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completey, about 15 minutes. Store loosely covered at room temperature.

Steps:

• Place cereal and almonds in a large bowl; set aside. In a heavy saucepan, combine the sugar, corn syrup and butter. Bring to a boil over medium heat, stirring occasionally, until a candy thermometer reads 250° to 266° (hard-ball stage)., Remove from the heat; stir in extract. Pour over cereal mixture; mix well. Spread onto waxed paper-lined baking sheets; cool. Toss to break apart. Store in an airtight container.

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.

Steps:

• Preheat your oven to 350 degrees Farenheit.
• Spread the almonds out evenly on an ungreased baking sheet and bake 7-10 minutes or until the nuts are slightly darker in color.
• Cool the almonds completely in the baking pan.
• Reduce the oven temperature to 225 degrees.
• In a large bowl, mix together the almonds, pretzels, and cranberries and set aside.
• In a small bowl, mix together the egg white, sugar, cinnamon and salt.
• Sprinkle the mixture over the almond combination and toss until well coated.
• Grease the baking pan and spread the mixture out evenly on it.
• Bake for 1 hour, stir every 15 minutes.
• Cool trail mix completely in the pan on a cooling rack.
• Store trail mix in an airtight container.

Steps:

• Preheat oven to 325 degrees F (170 degrees C).
• Combine dry ingredients in a medium sized mixing bowl. Whisk together eggs, egg whites, and vanilla or almond extract in a separate mixing bowl.
• Add egg mixture to dry ingredients, mixing just until moist, using an electric mixer on medium speed. Add dried cranberries and almonds; mix thoroughly.
• On floured surface, divide batter in half and pat each half into a log approximately 14 inches long and 1 1/2 inches thick. Place on a cookie sheet and bake 30 minutes or until firm. Cool on a wire rack about 10 minutes, or until cool enough to handle.
• Cut biscotti on the diagonal into 1/2-inch slices. Reduce oven temperature to 300 degrees F (150 degrees C). Place cut biscotti upright on a cookie sheet, spacing them about an inch apart, and bake for an additional 20 minutes. Let cool and store in a loosely covered container.