Cheesy Cereal Crackers

INGREDIENTS

1 cup rice cereal squares

1 cup all-purpose flour, plus more for dusting
3 ounces Pecorino Romano cheese
3 ounces Parmesan
6 tablespoons unsalted butter
2 tablespoons olive oil
1/2 cup heavy cream, or as needed

DIRECTIONS

1. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
2. Pulse the cereal squares in a food processor until very fine. Add the flour, Pecorino Romano and Parmesan
and pulse a few more times to combine. Add the butter and pulse until combined. Turn on the food processor
and add the olive oil and 1/4 cup of heavy cream, then add a tablespoon of heavy cream at a time until the
mixture comes together into a dough.
3. Dump the dough out onto a lightly floured surface and roll it out with a rolling pin (about 1/8 inch thick).
Transfer to the prepared baking sheet and cut into squares with a pizza roller. Bake until golden, about 10
minutes.

Strawberry-Banana Cereal Treats

INGREDIENTS

4 tablespoons unsalted butter, plus more for greasing

One 10-ounce bag mini marshmallows
1 tablespoon honey
1 teaspoon pure vanilla extract
Kosher salt
6 cups toasted whole-grain oat cereal, such as Cheerios
1 1/2 cups freeze-dried strawberries, crushed
1 1/2 cups freeze-dried bananas, crushed

DIRECTIONS

1. Line a 9-by-13-inch baking dish with enough foil so that there's a 2-inch overhang on all sides. Grease the
foil with butter.
2. Melt the butter in a large pot over medium heat. Add the marshmallows and honey and cook, stirring
occasionally, until the marshmallows melt completely, about 5 minutes. Remove from the heat and stir in the
vanilla and a pinch of salt. Add the cereal and 1 cup each of the crushed strawberries and bananas. Stir with a
rubber spatula, making sure to scrape up the bottom, until the cereal is completely coated. Transfer to the
prepared baking dish and pat down into an even layer. Scatter the remaining crushed fruit on top and press
into the top (use the bottom of a measuring cup to help). Let sit at room temperature until firm, about 30
minutes.
3. Cut into 24 bars. Store at room temperature in an airtight container for up to 3 days.

Cinnamon-Raisin Cereal Treats

INGREDIENTS

4 tablespoons unsalted butter, plus more for greasing

One 10-ounce bag mini marshmallows
1/2 teaspoon ground cinnamon
1 teaspoon pure vanilla extract
Kosher salt
3 cups crispy rice cereal, such as Rice Krispies

3 cups wheat bran cereal with raisins, such as Raisin Bran

1/4 cup confectioners' sugar

DIRECTIONS

1. Special equipment: 10-cup Bundt pan

2. Grease the inside of the Bundt pan with some butter.
3. Melt the butter in a large pot set over medium heat. Add the marshmallows and cinnamon and cook, stirring
occasionally, until the marshmallows melt completely, about 5 minutes. Remove from the heat and stir in the
vanilla and a pinch of salt. Add the crispy rice cereal and wheat bran cereal and stir with a rubber spatula,
making sure to scrape up the bottom, until the cereal is completely coated. Spoon the mixture into the
prepared Bundt pan and pat down into an even layer (use the bottom of a measuring cup to help). Let sit at
room temperature until firm, about 30 minutes.
4. To serve, invert the Bundt pan onto a serving platter. Whisk the sugar with 1 1/4 teaspoons water in a small
bowl until a smooth, thick and pourable. Drizzle the glaze over the dessert and let it harden, about 5 minutes.
Cut into slices. Store in an airtight container for up to 2 days.

Fruity Cereal Treats

INGREDIENTS

4 tablespoons unsalted butter, plus more for greasing

One 10-ounce bag mini marshmallows
1 teaspoon pure vanilla extract
Kosher salt
3 cups puffed rice cereal, such as Rice Krispies
3 cups fruit-flavored cereal flakes, such as Fruity Pebbles
1/2 cup finely chopped dried fruit, such as apricots, cranberries or cherries

DIRECTIONS

1. Line an 8-by-8-inch baking dish with enough foil so that there's a 2-inch overhang on all sides. Grease the
foil with butter.
2. Melt 2 tablespoons of the butter in a large pot over medium heat. Add half of the marshmallows and cook,
stirring occasionally, until the marshmallows melt completely, about 5 minutes. Remove from the heat and

stir in 1/2 teaspoon of the vanilla and a small pinch of salt. Add the crispy rice cereal and stir with a rubber
spatula, making sure to scrape up the bottom, until the cereal is completely coated. Transfer to the prepared
baking dish and pat down into an even layer (use the bottom of a measuring cup to help).
3. Clean the pot out and repeat the process with the remaining butter, marshmallows, 1/2 teaspoon vanilla, fruit
flavored cereal flakes, dried fruit and a small pinch of salt. Spoon the mixture directly on top of the puffed
rice cereal and pat down into an even layer. Let sit at room temperature until firm, about 30 minutes.
4. Cut into 25 small squares. Store at room temperature in an airtight container for up to 3 days.

Butterscotch Oatmeal

INGREDIENTS

1 egg, beaten
1 3/4 cups milk
1/2 cup packed brown sugar
1 cup rolled oats
2 tablespoons butter

DIRECTIONS
In a saucepan over medium heat, whisk together the egg, milk and brown sugar. Mix in the oats. When the oatmeal
begins to boil, cook and stir until thick. Remove from the heat, and stir in butter until melted. Serve immediately.

Po de queijo

INGREDIENTS

500grams of Sweet manioc starch or Sour manioc starch

250milliliters of Whole milk
125milliliters of Water
125milliliters of Corn oil
1teaspoon of Table salt
2Egg
150grams of Parmigiano Reggiano

DIRECTIONS

1.
2.
3.
4.

Bring the liquids (milk, water, oil) to a boil with the salt.
Place the starch into a large bowl and add the boiling liquid.
Mix well with a wood spoon and let it cool.
After the mixture cools mix the eggs and the grated cheese, working well with your hands until dough comes

together (gummy) and doesn't stick to your hands. Add more milk or more starch, if needed.
5. Cut off a piece of dough and roll it into the shape of a roll.
6. Cut the roll into pieces and round them with your hands.
7. Bake at 200C until a golden crust is formed on the bottom, while the inside remains gummy. Serve hot, but
they may also be reheated.

Portuguese egg tart

INGREDIENTS

500 grams of Puff pastry

6 Egg yolk
200 grams of Sugar
2 tablespoons of Cornstarch
450 milliliters of Whole milk
1 Lemon peel
1 Cinnamon

DIRECTIONS

1. First grease with margarine the muffin pans.

2. Place the puff pastry over a table sprinkled with a little flour and extend it in the shape of a rectangle with the
help of a rolling pin. Roll the dough from one end to the other and cut in slices with 4 centimeters / (1 1/2
inches). Place the slices inside the muffin pans and press the dough in the center with your fingers until
completely fill the muffin pans. Set aside.
3. Dissolve the corn starch in a bowl with the help of a spoon in 50 ml milk.
4. In a pan pour the remaining milk, the lemon peel, the cinnamon stick, the corn starch dissolved in the milk
and the sugar. Bring to low heat, stirring constantly. When starts boiling, remove the pan briefly from heat
and add the egg yolks, stirring constantly. Bring back to heat until obtain a creamy mixture.
5. Remove the lemon peel and the cinnamon stick and pour the cream in the muffin pans. Bring to preheated
oven at 190C/(375F) about 30 minutes.
6. Remove from the oven, unmold, allow to cool, sprinkle with cinnamon and sugar and serve.

Ovis Mollis

INGREDIENTS

200 grams of Butter

200 grams of Wheat starch
100 grams of Powdered sugar
100 grams of Potato flour
5 Egg yolk, boiled
1 teaspoon of Natural vanilla extract
1 pinch of Table salt
15 teaspoons of Jam or preserve, to taste, for the filling

DIRECTIONS

1. Start with boiling the eggs and separating the egg yolks and the eggs white. Shred the egg yolks and then put
them aside.
2. We put all the ingredients in a bowl: the flour, the shredded egg yolks, the potato starch, the cold butter sliced
into dices, sugar and a pinch of salt. Knead it until we obtain an homogeneus dough. Cover the bowl with
plastic wrap and pop it into the fridge for about two hours.
3. After two hours into the fridge, we cut the dough and we make little balls some 3 centimeters wide. We put it
into a tray covered with baking paper, then we lightly press the center of the little balls creating the hollow
for the filling.
4. Preheat the oven at 180C. These cookies can be baked with or without the filling, if you prefer. We usually
choose different kind of jams and fill the cookies before we bake them, in this case we've chosen red fruit jam
and lemon curd...yummy!
5. Bake the cookies for 12 to 15 minutes. Do not let the cookies to overbake, we don't want them to become
golden brown, they must remain somewhat pale, otherwise they would be too much friable.

Sequilhos pernambucano

INGREDIENTS

250 grams of Cornstarch

125 grams of Powdered sugar
40 grams of Soft wheat flour
25 grams of Coconut flour
120 grams of Butter
1 Egg
2 tablespoons of Whole milk
1 tablespoon of Powdered sugar

DIRECTIONS

1. Preheat the oven to 170C and line the oven tray with parchment paper.
2. In a glass or ceramic bowl, combine the sugar with the softened butter and mix thoroughly until you have a
creamy mixture.
3. Add the corn starch, type 00 flour, coconut flour, beaten egg, and milk to the mixture, and knead thoroughly
with your hands.
4. Pinch off balls of dough about the size of a cherry and gently press down on them with the back of a fork,
forming three ridges.

5. Bake the biscuits for about 20 minutes. Allow them to cool thoroughly and dust them with powdered sugar.

Cornstarch (Recipe: hot and sour soup)

INGREDIENTS

32 oz chicken broth, homemade or low-sodium store bought (I use Swanson 99%)

2 Tbsp reduced sodium soy sauce
1 Tbsp dark soy sauce
1/2 tsp red pepper flakes
8 oz large button mushrooms or fresh shiitakes, stems removed, caps thinly sliced
4 Tbsp rice vinegar
2 Tbsp cornstarch
1 large egg, lightly beaten
7 oz firm tofu, drained*, cut into 1/4-inch cubes
2 Tbsp finely grated peeled fresh ginger
Sriracha, to taste
3 scallions, thinly sliced

DIRECTIONS

1. In a large stockpot, combine the broth, soy sauces, red pepper flakes, and 2 cups of water. Bring to a boil over
medium heat. Add the mushrooms, reduce heat to low, and simmer, until the mushrooms are tender, 10
minutes.
2. In a small glass measuring cup, whisk together 3 Tbsp rice vinegar and the cornstarch. Add to the pot, and
simmer, stirring, until the soup is slightly thickened, 1 minute or so.
3. Drizzle the egg slowly into the pot, stirring with a fork to break up the egg into shreds as it hits the hot liquid.
Add the tofu, and stir. Remove the pot from heat and let it sit for a minute.
4. Place the ginger in a small sieve over the pot, and press down on the solids to allow the ginger juice to fall
into the soup. Add the remaining tablespoon of rice vinegar, and season the soup with sriracha, to taste.
5. Set the soup aside, covered, for an hour or two (or more) until ready to serve. Bring the soup back up to heat.
Stir in the scallions, and serve hot.

Cereal Recipes

Starch Recipes

Project
In

T.L.E. 10
Submitted by:

Villegas, Marjorie Ann D.

10 Mercury
Submitted to:

Mrs. Flordeliza N. Tancinco