Bran Cereal Pie Crust Recipes

CEREAL PIE CRUST

Steps:

• Roll or grind the breakfast cereal. There should be 1 1/2 cups after crushing.
• Combine with the melted butter, sugar (if using), and cinnamon.
• An easy way to form the crust is after mixing to press another pie pan of the same diameter firmly into the dough. When the top pan is removed a crust of even thickness is underneath.
• Trim any excess that is forced to the top edge.
• Crumb crusts need not be baked before filling, but if used unbaked, must be first chilled thoroughly or the filling will immediately disintegrate the crust.
• If baked before filling, they require a 350 degree oven for about 10 minutes. It is best to cool the empty baked shell before filling.
• Fill a prebaked shell with chiffon fillings, bavarian creams, or gelatin whips topped with sweetened whipped cream, or with custard or fruit filling, which may be covered with a high meringue.

BRAN CEREAL PIE CRUST

Steps:

• Preheat oven to 400 degrees F.
• Combine the bran and flour together in a small mixing bowl.
• Add the margarine and cut in, until the mixture resenbles coarse oatmeal.
• Add the milk and stir until all ingredients are moistened.
• Do not over stir!
• Press the crumbly mixture evenly around the sides and bottom of a 9-inch pie pan.
• Prick the bottom and sides with a fork.
• Bake for 12 minutes or until very lightly browned.
• Bear in mind that this crust will be cooked again when you have filled it, although it does not need to be.
• Cool your crust before filling.

BRAN CEREAL FRUIT MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease 54 muffin cups or line with paper muffin liners.
• Beat bran cereal, buttermilk, flour, sugar, fruit cocktail, vegetable oil, eggs, cinnamon, and salt together in a bowl with an electric mixer on medium speed until batter is blended, about 2 minutes. Spoon batter into prepared muffin cups, filling each about 2/3 full.
• Bake in the preheated oven until golden and set, 16 to 18 minutes.

BRAN MUFFINS

Steps:

• Heat the oven to 400°F. Place a paper baking cup in each of 12 regular-size muffin cups, or spray just the bottoms of the cups with cooking spray.
• Place cereal in a resealable food-storage plastic bag; seal the bag. Roll over cereal with a rolling pin or bottle, or press with bottom of small saucepan, to crush cereal into fine crumbs.
• In a medium bowl, stir the crushed cereal, milk, raisins and vanilla until well mixed. Let stand about 5 minutes or until cereal has softened. Beat in the oil and egg with a fork.
• In another medium bowl, stir the flour, brown sugar, baking powder, salt and cinnamon until well mixed. Stir flour mixture into cereal mixture just until flour is moistened (batter will be lumpy). Spoon the batter into the cups, dividing batter evenly.
• Bake 20 to 25 minutes or until a toothpick inserted in the center comes out clean. If muffins were baked in paper baking cups, immediately remove from pan to a cooling rack. If muffins were baked in a sprayed pan, leave in pan about 5 minutes, then remove from pan to a cooling rack. Serve warm if desired.

EASY BRAN PIE CRUST

Steps:

• 1. In medium mixing bowl, combine KELLOGG'S ALL-BRAN cereal and flour. Using pastry blender, cut in margarine until mixture resembles coarse crumbs. Add milk, stirring until entire mixture is moistened. Dough will seem slightly crumbly. With back of spoon, press mixture evenly and firmly in bottom and on side of 9-inch pie pan to form crust.2. Fill and bake pie as directed in individual recipe. Or for baked crust, prick bottom and sides with fork. 3. Bake at 400°F about 12 minutes or until lightly browned. Cool completely. Use for any refrigerated or frozen filling.

WHEAT BRAN THICK-CRUST PIZZA DOUGH

Steps:

• Combine 1 cup flour, wheat bran, yeast, salt, and sugar in a bowl. Add water and 1 teaspoon oil. Mix until combined. Add the remaining 1 cup flour; mix until a rough ball is formed. Coat your hands with flour and toss a small handful into the bowl to prevent sticking. Knead the dough until firm but smooth, about 8 minutes.
• Preheat oven to 125 degrees F (52 degrees C).
• Form dough into a ball. Coat dough and sides of the bowl with the remaining oil. Cover bowl with a clean, damp dish cloth; place in the warm oven until dough is doubled in size, about 45 minutes.
• Remove bowl from oven. Knead dough briefly. Roll into a ball; let rest for 10 minutes.
• Increase oven temperature to 425 degrees F (220 degrees C). Grease a pizza pan.
• Punch dough down; turn onto a floured surface. Roll out to the size of your pizza pan using a rolling pin. Transfer dough to the pan.
• Bake in the preheated oven until crust is golden brown, about 20 minutes.