This is a wonderful recipe if you have a lot of bread crusts. The secret ingredient is naturally leftover cereal. My personal favorite is the oat ring cereal.

Tip: Make sure the bread crusts are still edible prior to assembling the ingredients.

Preheat oven to 250 degrees Fahrenheit.
Stage I

• 10 - 12 bread crusts (preferably from a variety of breads)


• 6 - 8 eggs


• 1 cup milk

Crumble up bread crusts, or tear into small bits. Add eggs and milk, mix with fork, cover for about 15 minutes.

Look through your refrigerator for jam or jelly jars containing a tiny bit of sweet stuff, molasses containers containing a little bit of sweet, that 1/2 slice of pie that nobody wants to eat, that 1/2 teaspoon of chopped nuts or dried fruit. Please make sure that all ingredients are fresh. Stir carefully with a fork, mashing ingredients. (If overripe banana available, add to mix.)

Stage II
Add approximately

• 1/4 cup sweeteners (jams, jellies, sugars, molasses)
• 1/2 cup peanut butter, cream cheese or protein powder (if 1/2 cup of yoghurt is substituted, add 1/4 cup pancake mix to mixture)
• Go through storage, looking for the most empty boxes of cereal. Add approximately 1 cup of cereal to mixture, to tighten texture to proper consistency. Or, add, 1/4 cup pancake mix for cake-like texture, and make cereal topping.

Stage III
a)Mix cereal and/or pancake mix into casserole or
b)Mix the following ingredients together in a separate medium-sized mixing bowl

• 1/2 - 1 cup assorted sugars (brown, white, granulated, confectioners, demerara)
• 1/2 - 1 cup assorted oils or butters About one cup of cereal, assorted varieties
Mix ingredients together carefully, to obtain desired consistency. Place mixture on top of uncooked casserole.

Place casserole in oven and set timer for one hour. This will cook the mixture to a pudding-like texture. If a more firm casserole is desired, cook for another 20 minutes. Try 325 degrees Fahrenheit (I rarely cook at Celsius - please excuse the lack of translation for all recipes.)

Cookies

Hi- Protein Chocolate Chip

• 1 cup sugar (brown, demerara preferred)
• 1 cup butter substitute (soy butter, margarine, canola oil) or butter
• 4 - 6 eggs
• 2 cups flour
• 1/2 cup soy flour
• 4 tablespoons protein powder
• 8 oz yogurt (vanilla, chocolate, coffee)
• 1 teaspoon baking powder
• water (add by the tablespoon until proper consistency)

Mix together sugar and butter with a fork, until blended, then add eggs, and whip with a fork until creamy. Add flour at 1/4 to 1/3 cup at a time.

Mix remaining ingredients together, drop onto greased pan with a spoon, cook at 325 degrees F(if your oven runs high) for 10 - 12 minutes (or 350 degrees F for normal ovens). Serves 4

Fruit Fakes

• 1/2 teaspoon coconut extract
• 1/2 teaspoon rum extract
• 4 eggs
• 1 cup brown sugar
• 1 stick butter
• 2 cups flour
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 1 - 2 cakes shredded wheat
• 1 cup fruit juice

Mix ingredients together, drop onto greased pan, cook at 325 degrees Fahrenheit for 12 - 15 minutes. Serves 8

Cranberry Granola

• 3 cups oatmeal
• 1 can whole cranberry sauce

Cook at 250 degrees F for one hour, or 325 degrees F while baking cookies. Or, place in Celsius oven after cookies are baked, using the following recipe (family-style European weight):

Place into four large roasting trays, leave in oven one hour. Turn oven on to 100 degrees Celsius for fifteen minutes if not cooked, and turn oven off again. Check oven, and see if granola is cooked, while turning granola (stirring). If still not cooked, leave in oven another half hour.

Granola variations

• 1 cup peanut butter
• 1 cup brown sugar
• 3 cups oatmeal

• 1/2 cup pumpkin pie filling
• 1 cup brown sugar
• 3 cups oatmeal
• 1/4 cup almonds or walnuts
• 1/2 cup molasses

Mix ingredients together, cook at 250 degrees Fahrenheit for one hour.

Chocolate Chip Granola

Salads

Slaw Salad

• 1/2 cup shredded peeled broccoli stems
• 1/2 cup shredded cabbage
• 1/2 cup shredded peeled carrot
• 1/3 cup mayonnaise
• 1 tsp. mustard
Mix ingredients in medium-sized bowl. Top with
• 1/2 cup grated cheese

Salad Dressing

• oil
• vinegar
• 1 sprig fresh herbs (basil, oregano, cilantro)
• 1 small tomato

Take cruet, mix 1/3 full oil, 1/3 full vinegar. Then into small bowl, chop up one spoonful fresh herbs, mince finely one spoonful tomatoes, pour using funnel into cruet. Place cap on cruet. Place cruet carefully into refrigerator for 2 - 3 hours, serve dressing with salad.