STARCH AND

CEREALS RECIPE

BOOK

PITOGO, WINSHER ANN MARY M.

X-TEODORO SALANGA
MRS. ELIZABETH C. ALBERTO
Chocolate-Peanut

Butter Crispy Bars

 INGREDIENTS:

Bottom layer: Middle layer: Top layer:

½ cup honey 1 cup coconut, shredded 1 ½ cups dark chocolate

½ cup peanut butter (desiccated) or semi-sweet chocolate or chips
natural and creamy sweetened
2 ¼ cups crisp rice cereal ¾ cup peanut butter
¼ cup wheat germ natural and creamy
or ground flax seeds
½ cup rolled oats
toasted, rolled or quick-cooking
3 tablespoons cocoa powder
unsweetened, prefer
dutch-processed
 DIRECTION:

To make the bottom layer:

Heat a medium-sized saucepan under medium-low heat. Add honey and peanut butter, and mix well. Cook for about 2 minutes, stirring constantly until sugar
dissolves.

Remove the pan from heat and stir in the cereal, wheat germ or flax seeds, oats, and dark cocoa powder until well combined.

Transfer the mixture into a square baking pan (8-by 8-inch or 9-by-9-inch) lined with parchment paper, press firmly.

To make the middle layer:

Add the peanut butter into a medium bowl. Process the coconut flakes in a food processor until finely ground. Transfer to the bowl with peanut butter, stir with a
wooden spoon until well mixed.

Place the mixture over the bottom layer, smooth the surface with a wooden spatula until the bottom layer is completely and evenly covered.

Place in the refrigerator until it sets, about 1 hour; or freeze for about 20 minutes.

To make the top layer:

Melt the chocolate in a medium bowl over a saucepan over boiling water (double boiler method). Stir until smooth and spread melted chocolate over the
second layer with a rubber spatular.

Allow the chocolate layer to cool to room temperature, then put in the refrigerator for about 1 hour until it sets completely.

When it sets, take it out of the fridge, lift the parchment paper out of the pan, and place it on a cutting board. Cut into small squares. Put the squares in an air-
tight container and keep them refrigerated.
 TOOLS AND
EQUIPMENT
BOWLS AND MEASURING
SPOONS AND CUPS
BAKING PANS
WHISK OVEN

WOODEN SPATULA SAUCE PANS

 Chocolate Chip
Oatmeal Cookies
 INGREDIENTS:

½ cup sugar
½ cup brown sugar
¾ cup vegetable oil
1 teaspoon vanilla extract
1 each egg
1 cup all-purpose flour
1 cup oatmeal
1 teaspoon baking powder
¼ teaspoon salt
1 cup chocolate chips
 DIRECTION:

Preheat oven to 375℉ (190℃).

Combine sugars, oil, egg, and vanilla.

Stir in dry ingredients and chips.

Drop by spoonfuls on cookie sheets for 10 minutes.

Remove form sheet and cool.

Make about 2 dozens.

TOOLS AND
EQUIPMENT

SAUCE PANS
OVEN

SCRAPER WHISK
Chocolate Chunk
Cranberry and
Walnut Cookies
 INGREDIENTS:

1 ¼ cups all-purpose flour 1 cup cranberries, dried

¾ teaspoon baking powder coarsely chopped
½ teaspoon cinnamon 1 cup chocolate chunks
ground 7 ounces, coarsely chopped
¼ teaspoon cardamom seeds
12 tablespoons butter, unsalted
ground
1 ¾ cup brown sugar
½ teaspoon baking soda
½ teaspoon salt packed
1 ½ cups rolled oats 1 large eggs
1 cup walnuts 1 tablespoon vegetable oil
toasted lightly and chopped 1 teaspoon vanilla extract
Preheat oven to 350℉ (180℃). DIRECTION:
Place racks in middle and upper positions.

Line two cookie sheets with parchment. If using non-stick cookie sheets, leave unlined.

Sift flour, baking powder, cinnamon, cardamom, baking soda and salt into a medium bowl.

In a small bowl place oats, walnuts, cranberries and American Heritage Chocolate.

In a large bowl beat butter and sugar until smooth, about 2 minutes.

Scrape down sides of bowl with a rubber spatula.

Add oil, egg and vanilla and combine.

Add flour mixture with mixer set to low. Do not over mix.

Add nuts, fruit and chocolate and mix until just combined. Use rubber spatula to ensure even distribution.

Scoop out two tablespoons of cookie dough and place on cookie sheet 1½ inches apart.

Place cookie sheets in oven and bake for 10 minutes.

Pull out pans and rotate top to bottom and front to back.

Bake 6 to 8 minutes longer.

Cookies should be lightly browned on edges.

Cool cookies on cookie sheets for 5 minutes and then transfer to cooling rack.

Cool to room temperature and enjoy.

Cookies can be stored for up to two days.

Store cookies in an airtight container to retain freshness.

TOOLS AND
EQUIPMENT

OVEN BAKING PANS

BAKING BOWLS PANS

AND MEASURING SPOONS
AND CUPS
Christmas Fruit Cookies
 INGREDIENTS:

½ cup vegetable shortening

½ cup brown sugar ¼ teaspoon cinnamon
firmly packed ¼ cup bourbon whiskey
2 large eggs ½ pound golden raisins
½ teaspoon vanilla extract
½ pound candied cherries
½ teaspoon baking soda
1 ½ tablespoon buttermilk
½ pound candied pineapple
1 cup all-purpose flour ½ cup all-purpose flour
¼ teaspoon allspice 1 ½ cup pecans
¼ teaspoon nutmeg chopped
 DIRECTION:

Cream shortening and sugar; beat in eggs and add vanilla.

Dissolve soda in buttermilk.

Combine 1 cup flour and spices; add to creamed mixture alternately with buttermilk and bourbon.

Beat well after each addition.

Coat fruit with ½ cup flour; stir fruit and nuts into batter.

Drop by teaspoonfuls onto greased baking sheets and bake at 350℉ (180℃) for 10 to 15 min.

Makes 6 dozen cookies.

 TOOLS AND
EQUIPMENT

OVEN

WOODEN SPATULA

MIXING BOWLS AND

MEASURING CUPS AND
SPOONS

BAKING PANS
Fruity Cereal Bars
 INGREDIENTS:

3 tablespoons butter
1 package (10 ounces) large marshmallows
1/2 cup dried cranberries
1/2 cup chopped dried apples
6 cups Rice Krispies
 DIRECTION:

In a large saucepan, melt butter over low heat. Add marshmallows;

cook and stir until blended. Remove from heat; stir in remaining
ingredients.
Press into a 13x9-in. pan coated with cooking spray; cool completely.
Cut into squares.
 TOOLS AND
EQUIPMENT

SAUCE PAN
OVEN

WHISK

BAKING PANS