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Thread: ISO: Recipes for Grape Nuts

  1. #1
    Join Date
    Nov 2002
    Location
    Monterey, CA
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    1,424

    ISO: Recipes for Grape Nuts

    Does anybody have a recipe using grape nuts? I am looking for anything to use up the box I have in my pantry. I can only eat so many bowls of grape nuts before my jaw gives out.

  2. #2
    Join Date
    Apr 2001
    Location
    Madison, WI USA
    Posts
    7,848
    I put them in muffins or banana bread all the time. Doesn't taste quite like regular nuts, but does add a crunch & some fiber. I usually add about 1/2 cup & don't change the bake time or anything else.

  3. #3
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    Sep 2002
    Location
    Austin, Texas
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  4. #4
    Join Date
    Jul 2001
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    North of the ocean, South of the Freeway, Mississippi Gulf Coast
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    Found this one on recipesource.com

    http://www.recipesource.com/cgi-bin/...ring=grapenuts

    Title: Grapenut Bread
    Categories: Breads
    Yield: 6 servings

    1 c Grapenuts 1 Egg, well beaten
    2 c Milk 3 c Flour
    1/2 c Sugar 4 ts Baking powder
    1 ts Salt

    Combine grapenuts, egg, and milk. Let stand 1/2 hour, add sugar. Sift
    flour, measure, and sift with baking powder and salt. Add to first
    mixture. Mix thoroughly. Pour into well-oiled loaf pan. Bake in moderate
    oven (400 F) about 1 hour. 1 loaf. Mrs. George Hale, Geary, OK.
    Anna
    ~~~~~~~~~~~~~~~~~~~~~~~~~~~
    A fruit is a vegetable with looks and money.
    Plus, if you let fruit rot, it turns into wine,
    something Brussels sprouts never do.
    P. J. O'Rourke, humorist
    ~~~~~~~~~~~~~~~~~~~~~~~~~~~

  5. #5
    Join Date
    Mar 2001
    Location
    IL
    Posts
    12,505
    From the Grape Nuts page itself - here are 51 recipes.


    http://www.kraftfoods.com/main.aspx?...&u2=grape+nuts

  6. #6
    Have you tried them hot? The recipe is below. Also here is one for Bread:

    Here are a few more:

    Grape Nuts Bread- allrecipes (with reviews)

    Grape-Nuts® Hot Cereal

    Prep Time:5 mins. Skill:No Experience Required

    Ready in:1 mins. Serves:1

    Ingredients

    1/2 cup POST Grape-Nuts® Natural Wheat and Barley Cereal

    1/2 cup whole, 2% lowfat or skim milk

    1 Tbsp. granulated sugar or brown sugar or honey (optional)
    Preparation

    MIX cereal, milk and sugar in small saucepan.

    COOK and stir on medium heat until hot.

    FLAVOR Additions: Add any one of the following after cooking for each serving: 1 Tbsp. raisins, chopped dates or diced dried apricots; 1 Tbsp. BAKER'S ANGEL FLAKE Brand Sweetened Coconut; 1 Tbsp. diced peeled apple, diced banana or strawberries; Pinch each of cinnamon and nutmeg

    MICROWAVE: Microwave on HIGH 1 minute.

    FOR crunchier cereal: Microwave on HIGH 30 seconds.

    FOR medium crunch: Microwave on HIGH 45 seconds.

    FOR 2 Servings: Use 1 cup cereal, 1 cup milk and 1 Tbsp. honey; Cook 2 minutes.
    Life is Good

  7. #7
    SLFlyt Guest
    I like to cook my Grape Nuts in a saucepan with enough milk to almost cover, a dollop of butter and a couple spoonsful of brown sugar until it's well cooked like oatmeal, but still has a bite to it. It's really good! Not for dieters though.

    Oh, I didn't see LouLou had the same message. Well, we can't both be wrong. Try it -- it's delish!

  8. #8
    Join Date
    Jan 2001
    Location
    Western Mass
    Posts
    304
    Just like you, I was searching for ways to use them,I got this from this board. So sorry, I don't remember who posted! I microwave them almost every morning lately, but these Energy Bars are good:


    Energy Bar

    Recipe By :
    Serving Size : 12 Preparation Time :0:00
    Categories :

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    1 cup oats, rolled (raw) -- quick cooking
    1/2 cup all-purpose flour
    1/2 cup Grape Nuts
    1/2 tsp. ground ginger
    1 beaten egg
    1/3 cup applesauce
    1/4 cup honey
    1/4 cup packed brown sugar
    2 Tbsp. cooking oil
    1 package dried fruit
    1/4 cup sunflower nuts
    1/4 cup walnuts -- chopped

    Preheat oven to 325 degrees. Line an 8x8 baking dish with foil. Spray foil with nonstick spray to coat.

    In a large bowl combine oats, flour, grape nuts, and ginger. Add egg, applesauce, honey brown sugar, and oil; mix well. Stir in fruit bits, sunflower seeds and walnuts. Spread evenly in pan. Bake 30-35 minutes until lightly browned around the edges. Cool on a wire rack. Use edges of foil to lift from pan.


    Per Serving (excluding unknown items): 146 Calories; 4g Fat (25.2% calories from fat); 3g Protein; 26g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 4mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 1 Fat; 1/2 Other Carbohydrates.

    NOTES : I microwave an apple vs applesauce
    1 trail mix from Randalls vs fruit & nuts
    Julie

  9. #9
    The Pistachio Granola from the November issue contains Grape-Nuts. Yum -- this is my new favorite granola recipe, both because it's yummy and because of the stove-top cooking method. I've subbed other nuts, seeds and fruits with success.

    Pistachio Granola

    This easy stovetop method makes preparing granola a breeze. Handle the cooled granola according to your preference--leave it in larger chunks, or break it into smaller pieces. Serve with vanilla low-fat yogurt, over ice cream, in a bowl with milk, or as a snack.

    2/3  cup packed brown sugar
    1/4  cup apple cider
    2  cups regular oats
    2/3  cup chopped pistachios
    2/3  cup nutlike cereal nuggets (such as Grape-Nuts)
    2/3  cup dried sweet cherries
    1/2  cup sunflower seed kernels
    1/2  teaspoon ground cinnamon
    1/4  teaspoon salt

    Combine sugar and cider in a large nonstick skillet; cook over medium-high heat 3 minutes or until sugar dissolves, stirring frequently. Stir in oats and remaining ingredients; cook 5 minutes or until granola is lightly browned, stirring frequently. Cool completely. Store in an airtight container up to a week.
    Yield: 5 cups (serving size: 1/2 cup)

    NUTRITION PER SERVING
    CALORIES 263(29% from fat); FAT 8.4g(sat 1g,mono 3.1g,poly 3.7g); PROTEIN 6.9g; CHOLESTEROL 0.0mg; CALCIUM 45mg; SODIUM 149mg; FIBER 4.6g; IRON 3.9mg; CARBOHYDRATE 42.9g

  10. #10
    Join Date
    Nov 2002
    Location
    Monterey, CA
    Posts
    1,424
    I made the pistachio granola over Thanksgiving and loved it. But I have a problem with portions on that one.

    I didn't even think to look at the Kraft website. Thanks for the link. I printed out a couple of recipes from there.

  11. #11
    Join Date
    Jun 2003
    Location
    los angeles
    Posts
    2,252
    Funny you should bring this up since I just brought Grape Nuts to make this recipe that has been on my "To Try" list for over a year...

    Bourbon-Brown Sugar Salmon with Onion Sauce
    From Cooking Light


    Cereal nuggets create a crunchy topping for meaty salmon. Serve with roasted potatoes and asparagus.

    1 (2 1/4-pound) salmon fillet
    3 cups thinly sliced onion
    1/2 cup packed brown sugar
    1/2 cup water
    1/2 cup bourbon
    1 tablespoon low-sodium soy sauce
    1 teaspoon freshly ground black pepper
    3/4 teaspoon salt
    6 tarragon sprigs
    4 thyme sprigs
    1/3 cup nutlike cereal nuggets (such as Grape-Nuts)
    1/4 cup chopped pecans
    Cooking spray
    3/4 teaspoon salt
    2 tablespoons packed brown sugar
    2 tablespoons honey
    1 1/2 teaspoons water

    Place salmon in a 13 x 9-inch baking dish. Combine onion and the next 8 ingredients (onion through thyme); pour over salmon. Cover and marinate in refrigerator 2 hours, turning occasionally.
    Preheat oven to 350º.

    Place cereal and pecans in a baking pan. Bake at 350º for 7 minutes or until toasted. Place mixture in a food processor; pulse 4 times or until finely chopped.

    Remove salmon from marinade; reserve marinade. Arrange the salmon diagonally on a broiler pan coated with cooking spray. Sprinkle with 3/4 teaspoon salt. Combine 2 tablespoons of sugar, honey, and 1 1/2 teaspoons water, stirring with a whisk. Spread honey mixture over salmon; sprinkle with cereal mixture, gently pressing into salmon. Bake at 350º for 20 minutes or until fish flakes easily when tested with a fork.

    While salmon bakes, place reserved marinade in a small saucepan. Discard tarragon and thyme. Bring marinade to a boil over medium-high heat; cook until reduced to 3/4 cup (about 10 minutes). Serve sauce with salmon.

    Yield: 6 servings (serving size: about 4 1/2 ounces salmon and 2 tablespoons sauce)

    NUTRITION PER SERVING
    CALORIES 437(30% from fat); FAT 14.7g(sat 2.9g,mono 6.8g,poly 3.8g); PROTEIN 32.2g; CHOLESTEROL 72mg; CALCIUM 57mg; SODIUM 793mg; FIBER 2.2g; IRON 3.2mg; CARBOHYDRATE 39.5g

    Cooking Light, DECEMBER 2003

  12. #12
    Join Date
    Jun 2000
    Location
    Lone Star State
    Posts
    20,799
    I know we had this same question before, but it must have been when the board was on the old format or not popular enough to survive archiving. I looked (search "grape and nut*" in titles only) and found a bread and a chicken recipe. I'm sure I remember some others though.

    Here is one I have made and liked (not light):

    Buttery Crunch Cookies

    3/4 c butter1 tsp almond extract
    3/4 c sugar
    1 egg
    1 1/2 c all purpose flour
    1/2 tsp baking powder
    1/2 c grapenuts
    1/2 cup uncooked rolled oats

    Cream butter and extract; add sugar gradually, beating until fluffy. Add egg and beat thoroughly.

    Sprinkle baking powder over mixture , then flour in thirds and stir in. Stir in the creals. Chill the dough until easy to handle.

    Shape into 1 inch balls; place about 2 inches apart on ungreased cookie sheets. Dip the bottom of a glass in sugar abd press each ball to slightly flatten, then with a fork form a crisscross pattern on top.

    Bake at 375 about 8 to 10 minutes.

  13. #13
    I thought I'd bump this up. I made the bread recipe that imloulou posted the link for on allrecipes.com. It was good.

    I used half whole wheat pastry flour, half all-purpose and canola oil for the shortening. Based on other reviewers, I added 1 1/2 teaspoons of Penzey's Baking Spice (could have probably used 2 t.) and 1 cup of dried cranberries. I had never used the baking spice before and I loved the flavor it gave the bread. Couldn't taste the Grape-Nuts, but a slice of bread with a glass of milk made for a filling breakfast.

    Here is the original:

    Wheat and Barley Bread

    3/4 cup wheat and barley nugget cereal (eg. Grapenuts TM)
    1 1/4 cups buttermilk
    1 egg
    3/4 cup white sugar
    1 teaspoon baking soda
    1 teaspoon salt
    2 cups all-purpose flour
    2 tablespoons melted shortening


    DIRECTIONS:
    In a small bowl, soak grape nuts in buttermilk for 1 hour.
    In a large bowl, combine buttermilk mixture, sugar, salt, egg, and baking soda. Stir until sugar dissolves. Mix in the melted shortening and the flour. Pour batter into a greased and floured 9 x 5 inch loaf pan.
    Bake at 350 degrees F (175 degrees C) for about 45 minutes. Cool.
    Maria

  14. #14
    Join Date
    Mar 2001
    Location
    Connecticut
    Posts
    12,171
    these are very good, my notes are below.


    * Exported from MasterCook *

    Crunchy Oatmeal Cookies

    Recipe By :
    Serving Size : 24 Preparation Time :0:00
    Categories : Cookies Desserts


    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    3/4 c butter
    3/4 c sugar
    1 egg yolk
    1 1/2 c flour
    1 tsp baking soda
    1 pinch salt
    1/2 c rolled oats
    1/2 cup grape nuts cereal

    cream butter and sugar until light and fluffy. mix in the egg yolk. sift the flour, baking soda, and salt and then stir into the butter mixture. Add the oats and cereal and stir to blend. chill for at least 20 minutes.

    preheat oven to 375. Grease a baking sheet. flour the bottom of a glass. roll the dough into balls. place them on bakingsheet and flatten with the glass. bake 10-12 minutes or until golden. transfer to wire rack to cool.

    I got 24 cookies.

    Source:
    "The Great Big Book of Cookies"

    - - - - - - - - - - - - - - - - - - -

    Per Serving (excluding unknown items): 112 Calories; 6g Fat (48.6% calories from fat); 1g Protein; 13g Carbohydrate; trace Dietary Fiber; 24mg Cholesterol; 117mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Fat; 1/2 Other Carbohydrates.

    NOTES : very good. the cookies are kind of shortbread-y in nature. buttery tasting, like shortbread, but but not as dense. nicely crisp all the was through and the oats and ceral add a nice texture and a subtle taste. you cant tell that they are grape nuts. the dough is stiff and easy to work with, so no chilling is necessary. the cookies don't spread much, so you do have to flatten. you can just flatten with your hands if you want.

    I tried those grape nuts cookies again (thawed one out from the freezer). I really do like them a lot. I think what I missed in them was the flavoring. there is no vanilla or other flavoring. maybe I would add almond next time.

  15. #15
    Join Date
    Aug 2000
    Location
    Houston, TX
    Posts
    2,365
    This was yummy! ETA: This recipie is also in the list of GN recipes posted above.

    Grape -Nuts Custard
    Houston Chronicle, 5-98

    3 /4 cup Grape -Nuts cereal
    1/4 cup melted butter or margarine
    1/2 cup sugar
    3 beaten eggs
    2 cups milk
    1 teaspoon vanilla
    1/8 teaspoon each: salt and nutmeg
    1/4 cup raisins (optional) 1/8 teaspoon cinnamon (optional) Whipped cream (optional)

    Preheat oven to 375 degrees. In a small bowl, thoroughly mix cereal with butter. Set aside.

    In another bowl, beat sugar into eggs. Add cereal mixture to eggs.

    Add milk, vanilla, salt and nutmeg. Stir well. Add raisins and cinnamon.

    Pour into a 1-quart baking dish. Place baking dish in a pan of hot water; use enough water to go halfway up the sides of the dish.

    Bake 30 minutes. Stir thoroughly, then bake 20 minutes longer or until a knife inserted in the center comes out almost clean.

    Serve warm or cool. Top with whipped cream.

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