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Shredded Wheat Recipes

Last post Nov 24, 2010 2:17 PM by Fishin4Recipes . 51 replies.


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    • Top 500 Contributor
    Joined: Dec 2001
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    Posted: Jul 02, 2004 5:26 PM in Recipes
    Post # 1
    Shredded Wheat Recipes
    Shredded Wheat Bread

    Shredded Wheat cereal gives this rich, brown, molasses-scented bread just a hint of whole wheat flavor and texture.

    Yields: 1 loaf

    Ingredients:

    3 full-size Shredded Wheat biscuits
    1 cup milk
    1/4 cup + 2 tablespoons water*
    2 tablespoons butter, melted or softened
    1/4 cup molasses
    2 1/2 teaspoons instant yeast
    3 cups King Arthur Unbleached All-Purpose Flour
    1 1/2 teaspoons salt
    *You'll probably need to use only 1/4 cup water in the summer, when your flour is more moist.

    Manual Method:
    In a large mixing bowl, or in the bowl of an electric mixer, mix together the wheat biscuits and milk till the biscuits are soft. Add the remaining ingredients and mix to form a shaggy dough. Knead the dough, by hand (10 minutes) or by machine (5 minutes) till it's smooth. This dough is (and should be) quite sticky; resist the urge to add additional flour. If you're kneading by hand, try kneading on a lightly greased work surface, rather than on a floured work surface. Place the dough in a lightly greased bowl, cover it, and allow it to rest for 1 hour; it'll become quite puffy, though it may not double in bulk.

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    Reply Posted: Jul 02, 2004 5:27 PM in Recipes
    Post # 2
    RE: Shredded Wheat Recipes
    Bread Machine Method:
    Place all of the ingredients into the pan of your machine, program the machine for Manual or Dough, and press Start. About 10 minutes before the end of the second kneading cycle, check the dough and adjust its consistency as necessary with additional flour or water; the finished dough should be soft and supple. Allow the machine to complete its cycle.

    Transfer the dough to a lightly greased work surface, and fashion it into a loaf shape. Place the loaf in a lightly greased 8 1/2 x 4 1/2-inch pan, cover the pan with lightly greased plastic wrap (or an acrylic dough cover), and allow the loaf to rise for 1 hour, or until it's crested 1 to 2 inches over the rim of the pan.

    Bake the bread in a preheated 350°F oven for 35 minutes, tenting it with aluminum foil for the final 10 minutes of baking if it appears to be browning too quickly. The internal temperature of the finished loaf should be about 190°F. Remove the bread from the oven, and turn it out of the pan onto a rack to cool. For a softer crust, spray it with butter spray, or brush it with melted butter or margarine.
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    Reply Posted: Jul 02, 2004 5:27 PM in Recipes
    Post # 3
    RE: Shredded Wheat Recipes
    Nutella Nutty Shredded Wheat
    Source: Nutella recipe booklet

    1/2 cup Nutella
    4 tablespoons unsalted butter
    1/4 cup honey
    1/4 cup light brown sugar
    1 teaspoon cinnamon
    2 tablespoons hot water
    6 large shredded wheat biscuits, broken up
    1 cup hazelnuts
    1 cup coconut flakes
    1 cup pecans
    1 cup walnuts
    1 cup golden raisins

    Preheat oven to 300 degrees F.

    Boil Nutella, butter, honey, brown sugar, cinnamon, and water for 5 minutes.

    Put remaining ingredients in a bowl and pour the Nutella mixture over it, tossing to coat completely. Spread in a thin layer on a greased sheet pan lined with foil. Bake for 30 minutes or until caramelized.

    Cool completely and break into small pieces. Store in an airtight container.

    Makes 24 servings. 1 piece = 1 serving

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    Reply Posted: Jul 02, 2004 5:30 PM in Recipes
    Post # 4
    RE: Shredded Wheat Recipes
    Eggs" in a Shredded Wheat Nest

    From: Marjon Bed and Breakfast,
    Leaburg, Oregon

    NOTE: A special appleskiver pan is required for this recipe.

    Ingredients:
    1-1/2 cup flour
    1/2 teaspoon salt
    1/2 teaspoon sugar
    1/2 teaspoon banana extract
    3 eggs
    1 cup milk or half and half
    4 Tablespoons salad oil
    28 (each 1/4-inch thick) banana slices


    Blend together all but banana slices. Note: If using a new appleskiver cast iron pan, it must be seasoned before use. Use salad oil to oil molds in pan, or spray pan with cooking spray. Preheat pan and cook at 300 degrees.

    Fill each mold in pan 1/2 full. Immediately, place 1 banana slice on top of batter in each mold. Push banana into batter. Cook about 5 minutes. The time depends upon the size of the molds in the pan. Add just enough batter to cover banana. Cook until top batter is firm. With a knitting needle or ice pick, loosen around edge of mold; insert needle into "egg" (appleskiver) and turn over. Cook until slightly brown, 3 or 4 minutes. Remove with needle.

    The best presentation is made when served in a 4- to 5-inch diameter shallow white bowl, creating a "nest" effect. Line approximately 8 bowls with broken shredded wheat. After "eggs" are cooked place them in the shredded wheat nests. Makes approximately 3 eggs per nest. Serve with a favorite syrup.

    Serves: 8

    Hint: Keep first batch of "eggs" warm while making extra batches. This is similar to making pancakes. It is not difficult but takes a little practice. Good luck! Appleskivers may be served in lieu of pancakes. Different fillings may be used.



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    Reply Posted: Jul 02, 2004 5:32 PM in Recipes
    Post # 5
    RE: Shredded Wheat Recipes
    Shredded Wheat Muffins

    4 Finely rolled shredded wheat Biscuits
    1 c Flour
    2 ts Baking powder
    1/2 ts Salt
    1 tb Sugar
    1 1/2 c Milk
    1 Egg


    Sift into a bowl, flour, baking powder, salt and sugar. Add milk to beaten egg and add to the flour mixture. Fold in Shredded Wheat. Half fill well greased muffin tins and bake from 20 to 25 minutes at 425 degrees.

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    Reply Posted: Jul 02, 2004 5:33 PM in Recipes
    Post # 6
    RE: Shredded Wheat Recipes
    Shredded Wheat Autumn Crisp

    Prep Time: 20 min
    Total Time: 1 hr 5 min
    Makes: 6

    5 cups peeled apple slices
    1/2 cup firmly packed light brown sugar, divided
    1 Tbsp. lemon juice
    1 Tbsp. MINUTE Tapioca
    1/4 tsp. ground cinnamon
    1-1/2 cups POST SPOON SIZE Shredded Wheat Cereal, finely crushed
    1/4 cup (1/2 stick) margarine, melted


    MIX apples, 1/4 cup of the sugar, lemon juice, tapioca and cinnamon in large bowl. Let stand 10 minutes.

    STIR crushed cereal, remaining 1/4 cup sugar and margarine in medium bowl until well blended.

    SPREAD apple mixture in ungreased 1-1/2-quart baking dish. Sprinkle evenly with cereal topping.

    BAKE at 350°F for 45 minutes or until topping is browned and apples are tender when pierced with fork.



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    Reply Posted: Jul 02, 2004 5:34 PM in Recipes
    Post # 7
    RE: Shredded Wheat Recipes
    EASTER BIRD NESTS

    1 (12 oz.) chocolate chips
    6 large shredded wheat
    biscuits
    3/4 c. peanut butter
    small jelly beans

    Melt chocolate and peanut butter. Crumble shredded wheat. Add to chocolate mixture. Spoon onto wax paper in nest shape. Add jelly beans to look like eggs.
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    Reply Posted: Jul 02, 2004 5:36 PM in Recipes
    Post # 8
    RE: Shredded Wheat Recipes
    SHREDDED WHEAT COOKIES

    Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    2 cups all-purpose flour
    1 teaspoon baking soda
    1/2 teaspoon baking powder
    1 teaspoon salt
    1 cup vegetable shortening
    1 cup granulated sugar
    3/4 cup firmly packed brown sugar
    2 eggs
    1 teaspoon vanilla
    1/2 cup honey
    2 teaspoons grated orange peel (orange part only)
    1 teaspoon grated lemon peel (yellow part only)
    2 cups old-fashioned or quick-cooking oatmeal -- uncooked
    2 cups crushed shredded wheat biscuits
    1/2 cup chopped dates
    1/2 cup raisins
    1/2 cup chopped nuts

    Mix flour with soda, baking powder and salt; set aside. Beat shortening
    until light and fluffy; add sugars gradually, creaming well. Beat in eggs
    one at a time. Add vanilla, honey and grated orange and lemon peels, then cereals, fruits and nuts; mix well. Work in flour mixture until
    well-blended. Drop by teaspoonfuls on ungreased baking sheet. Bake at 375
    degrees for 10 to 15 minutes, or until done.

    Makes about 8 dozen small cookies

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    Reply Posted: Jul 02, 2004 5:39 PM in Recipes
    Post # 9
    RE: Shredded Wheat Recipes
    Shredded Wheat Feather Rolls

    From: Southern Living
    Yield: 18 Servings

    2/3 Cup Milk -Warm
    1/2 Cup Butter (or margarine)
    2 Eggs, beaten
    2 Tbl Sugar
    4 Cup All-purpose flour
    1 1/4 Tsp Salt
    4 Wheat cereal biscuits
    2 Pkg Dry yeast -crumbled
    1/2 Cup water (105-115 degrees),


    Preparation Time: 0:20
    Combine milk, butter, sugar, and salt in a saucepan; heat until butter melts. Cool to 105 to 115 degrees. Dissolve yeast in warm water in a large mixing bowl; let stand 5
    minutes. Stir in milk mixture, eggs, and 2 cups flour; beat at medium speed of an electric mixer until blended. Add remaining 2 cups flour and shredded wheat; beat at medium speed 1 minute, scraping sides of bowl with a spatula. Cover and let rise in a warm place (85 degrees),
    free from drafts, 1 hour or until doubled in bulk. Punch dough down, and shape into 3/4-inch balls; place 3 balls in each cup of well-greased muffin pans. Cover and let rise
    in a warm place, free from drafts, 45 minutes or until doubled in bulk. Bake at 375 degrees for 18 to 20 minutes.

    Yield: about 1-1/2 dozen.



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    Reply Posted: Jul 02, 2004 5:41 PM in Recipes
    Post # 10
    RE: Shredded Wheat Recipes
    Fried Shredded Wheat

    Pour hot water over a couple bars of Shredded wheat, then carefully
    press the water out of them with a spatula, fry in butter until brown
    and crisp, season with warmed maple syrup. It's a change from an
    ordinary winter breakfast....
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    Reply Posted: Jul 02, 2004 5:43 PM in Recipes
    Post # 11
    RE: Shredded Wheat Recipes
    Peanut-Packed Munch Mix
    Source: Better Homes and Gardens

    Prep: 10 minutes
    Bake: 10 minutes


    Ingredients
    • 5 cups bite-size shredded wheat biscuits
    • 1 cup unsalted peanuts
    • 1/4 cup creamy peanut butter
    • 2 tablespoons margarine or butter
    • 1 tablespoon honey
    • 1/2 cup raisins


    Directions
    1. Preheat oven to 350 degree F. In a 13x9x2-inch baking pan combine shredded wheat biscuits and peanuts. Set aside.
    2. In a small saucepan heat together peanut butter, margarine or butter, and honey. Drizzle over cereal mixture, tossing to coat.
    3. Bake in the 350 degree F oven about 10 minutes, stirring twice. Cool in pan on a wire rack about 10 minutes. Stir in raisins. Store in a tightly covered container at room temperature for up to 1 week. Makes 8 cups (sixteen, 1/2-cup servings).
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    Reply Posted: Jul 02, 2004 5:47 PM in Recipes
    Post # 12
    RE: Shredded Wheat Recipes
    Chocolate-Covered Cherries and Peanuts

    Prep Time: 10 min
    Total Time: 40 min
    Makes: 4 servings, about 3 mounds each


    1 cup POST SPOON SIZE Shredded Wheat 'N Bran Cereal
    1/4 cup PLANTERS Dry Roasted Peanuts
    1/4 cup dried cherries
    3 Tbsp. BAKER'S Milk Chocolate Chunks


    TOSS cereal, peanuts and cherries until well blended.
    MICROWAVE chocolate in microwavable bowl on HIGH 2 minutes or until completely melted when stirred; pour over cereal mixture. Stir gently until cereal mixture is evenly coated.
    SPOON into 12 mounds on wax paper-covered baking sheet. Let stand at room temperature 30 minutes or until set.

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    Reply Posted: Jul 02, 2004 5:49 PM in Recipes
    Post # 13
    RE: Shredded Wheat Recipes
    20-Minute Streusel Baked Winter Squash

    Prep Time: 5 min
    Total Time: 20 min
    Makes: 4 servings

    2 pkg. (12 oz. each) frozen winter squash, thawed
    3 Tbsp. brown sugar, divided
    1 cup POST Shredded Wheat Cereal, crushed
    3 Tbsp. PLANTERS Pecan Pieces
    1 tsp. ground cinnamon
    2 Tbsp. margarine, melted


    MIX squash and 1 Tbsp. of the brown sugar; place in 8-inch square baking pan sprayed with cooking spray.
    MIX remaining 2 Tbsp. brown sugar with cereal, pecans and cinnamon. Add margarine; mix well. Sprinkle over squash mixture.
    BAKE at 350°F for 15 minutes or until squash mixture is heated through and top is lightly browned.

    KRAFT KITCHENS TIPS

    Best of Season
    When fresh squash is in season, use it instead of the frozen squash. Cut 2 lb. fresh squash into cubes. Cook in boiling water for 30 minutes or until tender; drain. Continue as directed.

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    Reply Posted: Jul 02, 2004 5:50 PM in Recipes
    Post # 14
    RE: Shredded Wheat Recipes
    Tangy Lemon Squares


    Prep Time: 15 min
    Total Time: 45 min
    Makes: 24 servings, 1 square each


    2 cups POST SPOON SIZE Shredded Wheat Cereal, finely crushed
    1-1/2 cups flour
    1 cup firmly packed light brown sugar
    1 cup (2 sticks) margarine, cut up
    2 pkg. (8 oz. each) PHILADELPHIA Fat Free Cream Cheese, softened
    1/2 cup granulated sugar
    2 eggs
    1/2 cup lemon juice
    2 Tbsp. grated lemon peel



    MIX cereal, flour and brown sugar in large bowl. Cut in margarine until mixture resembles coarse crumbs. Reserve 2 cups of the crumb mixture; press remaining crumb mixture onto bottom of 13x9-inch baking pan sprayed with cooking spray. Bake at 350°F for 10 minutes.
    MEANWHILE, beat cream cheese, granulated sugar, eggs, lemon juice and peel with electric mixer on medium speed until well blended. Pour over crust; sprinkle with reserved crumb mixture.
    BAKE an additional 20 minutes or until set. Cool completely. Cut into 24 squares

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    Reply Posted: Jul 02, 2004 5:50 PM in Recipes
    Post # 15
    RE: Shredded Wheat Recipes
    Chewy Cherry Cookies

    Prep Time: 15 min
    Total Time: 23 min
    Makes: 30 servings, 2 cookies each


    1-1/2 cups flour
    1 tsp. baking soda
    1-1/2 cups (3 sticks) margarine
    2/3 cup granulated sugar
    2/3 cup firmly packed brown sugar
    1 egg
    1 tsp. vanilla
    2 cups POST SPOON SIZE Shredded Wheat Cereal, crushed
    2 cups quick-cooking oats
    1 cup dried cherries



    MIX flour and baking soda in small bowl. Beat margarine in large bowl with electric mixer on medium speed until creamy. Gradually add sugars, beating until light and fluffy after each addition. Blend in egg and vanilla. Gradually add flour mixture, beating well after each addition. Stir in crushed cereal, oats and cherries.
    DROP by rounded teaspoonfuls onto ungreased cookie sheets.
    BAKE at 375°F for 8 minutes or until lightly browned. Cool 1 minute. Remove from cookie sheets. Cool completely on wire racks.




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