HOME MADE BREAKFAST CEREAL

3 1/2 cups whole wheat flour
1 teaspoon cinnamon
1/4 teaspoon nutmeg
2 cups buttermilk or sour milk
1 teaspoon salt
1 teaspoon baking soda

Preheat the oven to 350 degrees. Lightly coat a 15 1/2" x 10 1/2" x 1" baking pan with cooking spray.

In a large bowl, combine whole wheat flour, cinnamon and nutmeg. In a small bowl, stir together buttermilk, brown sugar, salt and soda. Stir wet mixture into dry mixture until well blended. Spread the soft, cookie dough-like mixture evenly in prepared pan.

Bake 25-30 minutes or until golden brown. Remove from pan, place on wire rack. Let stand uncovered, overnight in a cool place.When quite dry, break in small pieces and chop in food processor until pieces are the size of Grape Nuts. Spread cereal on two 15 1/2" x 10 1/2" x 1" baking pans.

Bake in a preheated 300 degree oven until crisp and lightly browned about 25 - 30 minutes. Stir cereal often so outer edges do not burn. Remove from oven, let cool.

If desired, add dried fruit bits, raisins, or nuts. Store in sealed container. Serve with milk or yogurt. Makes 9 cups or 27 1 ounce servings (1/3 cup each).

"MUSH" WHEAT CEREAL

2 parts water
1 part wheat (Grind to suit taste, do not sift out flour)
1/4-1/2 teaspoon salt (to taste)

Bring water to a boil. Stir in wheat. Turn off heat. Let set at least ten minutes.

The longer it sets, the thicker (and less "grainy" it becomes). If you prefer a soupier cereal, increase the amount of water. Add raisins or dates for flavor and interest.

Hint: A glass "pan" will keep the cereal hot for about 30 minutes.

WHOLE WHEAT WAFFLES

1 cup whole wheat flour
2 teaspoons baking powder soda
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup buttermilk
1/4 cup oil
1 egg
1 tablespoon honey or sorghum

In medium bowl, stir together dry ingredients. Stir in egg, honey, oil and buttermilk. Mix well.
Spoon onto lightly greased, hot waffle iron. Makes 5 waffles.

Options:
Fold in 1/2 cup raisins. Lightly crush ½ cup blueberries with 2 tablespoons honey. Stir into batter.

CRUNCHY GRANOLA

In large bowl, measure:
3 cups rolled wheat or oats
1 cup whole wheat flour
1 cup dry milk
1/2 cup wheat germ
1/2 cup wheat or oat bran
1/2 cup sunflowers kernels or wheat nuts
1/2 cup sesame seeds or pecans
1 tablespoon cinnamon

Bake in 2 large greased pans at 300 degrees oven for 30 minutes, stirring every 10 minutes. Cool, stir and store in a sealed container. Makes about 8 cups.