Crunchy Bran Jumble Recipes

Steps:

• Heat oven to 200C/180C fan/gas 6. Sift the flour into a bowl and add the margarine.
• Using a fork or your hands, mash together the margarine and flour until it resembles breadcrumbs and there are no remaining lumps of margarine.
• Add the oats, sugar, and cinnamon to the flour and margarine mixture.
• Core the apple and/or pears, and stone the plums, if using. Chop all the fruit, keeping the skin on for added flavour, vitamins, and minerals, and put in an ovenproof dish in layers.
• Drain the sultanas and add to the fruit. Drizzle with the honey.
• Sprinkle over the crumble mixture. Bake for 20-30 mins until the crumble topping is golden and the fruit is bubbling. Serve with a large spoonful of natural yogurt, ice cream or crème fraîche.

Steps:

• Spread 4 bread slices with 1 tablespoon cream cheese each; spread the other 4 slices with 1 teaspoon marmalade each. Combine to make 4 sandwiches.
• Whisk the whole eggs, egg whites, orange zest and juice, and vanilla in a shallow bowl. Place the bran flakes in a resealable plastic bag and crush with a rolling pin or your hands. Pour the crumbs onto a plate. Dip both sides of each sandwich in the egg mixture, then in the crumbs, gently pressing the crumbs onto the bread.
• Heat 1 tablespoon each oil and butter in a skillet or griddle over medium heat. Add the sandwiches in batches and cook until the outsides are golden and the insides are melted, 3 to 4 minutes per side. (Add more oil and butter, if needed.)
• Slice the French toast sandwiches into triangles. Let cool before serving to little ones, as the cream cheese can get quite hot. Sprinkle with confectioners' sugar, if desired, and the kids won't even ask for syrup!

Steps:

• 1. Preheat oven to 350 and grease two baking sheets. In a mixer or by hand cream the butter and sugar until light and fluffy. Beat in the egg and vanilla. Sift flour, baking soda and salt in another bowl and fold into creamed mixture.
• 2. Add the cereal and chocolate chips. Stir to mix thoroughly.
• 3. Drop spoonfuls of the dough 1-2 inches apart on the prepared sheets. Bake for 10-12 minutes, until golden. Remove from oven and transfer to wire rack to cool.

Steps:

• Measure KELLOGG'S CRACKLIN' OAT BRAN cereal, peanuts, and pretzels into 13 x 9 x 2-inch baking pan. Stir together remaining ingredients. Pour over cereal mixture, stirring until well coated. Bake at 350°F about 15 minutes. Do not stir. Cool completely. Store in tightly covered container.MICROWAVE DIRECTIONS:1. Measure KELLOGG'S CRACKLIN' OAT BRAN cereal, peanuts, and pretzels into 12 x 7 1/2 x 2-inch glass baking dish. Set aside.2. In glass measuring cup, microwave margarine on HIGH until melted. Stir in remaining ingredients. Pour over cereal mixture, stirring until well-coated.3. Microwave on HIGH 3 minutes. Stir carefully and microwave on HIGH 3 minutes longer. Cool completely. Store in tightly covered container.

Steps:

• 1. Stir together flour, baking powder, soda and salt. Set aside.2. In large mixing bowl, beat together margarine and sugar until light and fluffy. Add eggs and vanilla. Beat well. Add flour mixture, mixing until combined. Stir in 2 cups of the crushed KELLOGG'S CORN FLAKES cereal and morsels. Portion, using 1/4-cup measure, into remaining cereal, rolling to coat. Place on baking sheets coated with cooking spray. Flatten to 3-inches in diameter.3. Bake at 350°F about 15 minutes or until light golden brown. Remove immediately from baking sheets. Cool on wire racks. Store in airtight containers.

Steps:

• In medium mixing bowl, combine honey, peanut butter and powdered sugar. Portion and shape into balls about 1-inch in diameter. Roll in KELLOGG'S RICE KRISPIES cereal to coat. Store in airtight container.

Steps:

• 1. Stir together flour, baking powder, soda and salt. Set aside.2. In medium mixing bowl, beat margarine and sugar until thoroughly combined. Add egg, vanilla and milk. Beat well. Add flour mixture, mixing until combined. Stir in walnuts and dates.3. Place KELLOGG'S CORN FLAKES cereal in shallow dish or pan. Roll teaspoonfuls of dough in cereal. Place on baking sheet coated with cooking spray. Flatten slightly.4. Bake at 375°F about 12 minutes or until golden brown.Cool completely on wire racks. Store in airtight container.

Steps:

• 1. Stir together flour and salt. Set aside.2. Measure margarine, sugar and vanilla into mixing bowl, beat until light and fluffy. Add dry ingredients, mix until combined. Stir in 2 cups of the cereal.3. Press dough evenly into 15 1/2 x 10 1/2 x 1-inch baking pan. Sprinkle remaining 1 cup cereal evenly over top, pressing into dough.4. Bake at 350°F for 20 to 25 minutes or until lightly browned. While still warm, cut into squares. Cool completely.

Steps:

• 1. Line 17 x 14-inch baking sheet with foil and coat with cooking spray. Set aside.2. In heavy 12-inch fry pan, over medium heat, cook almonds, margarine, sugar, corn syrup and water, stirring constantly, until mixture starts to boil. Cook and stir about 12 minutes longer or until almonds start to brown. Remove from heat. Carefully stir vanilla and almond flavoring into hot mixture. Add KELLOGG'S CRISPIX cereal and gently stir to coat cereal. Spread mixture onto prepared baking sheet. Cool completely.3. Break munch into pieces. Store in airtight container.

Steps:

• In 2-gallon zipper-type storage bag, combine KELLOGG'S CRISPIX cereal, SUNSHINE CHEEZ-IT crackers and pretzels. Pour oil over mixture. Close bag and gently toss until evenly coated. Add ranch dressing mix and close bag. Gently toss until evenly coated. Store in airtight container.

Steps:

• In heavy 2-quart saucepan, melt morsels over low heat, stirring constantly. Remove from heat. Stir in peanuts and KELLOGG'S CRISPIX cereal. Drop by tablespoons onto waxed paper. Chill until firm. Store in airtight container in refrigerator.

Steps:

• 1. In 3-quart saucepan, over medium heat, bring corn syrup to a boil, stirring constantly. Stir in peanut butter until well combined. Remove from heat. Stir in KELLOGG'S CRISPIX cereal until evenly coated. Spread cereal mixture in 15 x 10 x 1-inch jelly roll pan or cookie sheet coated with cooking spray or lined with waxed paper.2. Melt milk chocolate bar over low heat, stirring constantly. Drizzle melted chocolate over top of cereal mixture. Chill in refrigerator. Break into bite-size pieces to serve. Store in airtight container.