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Enjoy the Flavors of a
Fall Brunch
Crunchy Apple Maple Crisp,
Banana Streusel Muffins,
Double Cranberry Bread,
Blueberry-Orange Crunch Cookies and
Crunchy Pecan Shortbread Bars
 (Family Features) - With the arrival of the cooler temperatures and shorter days
of fall, it's natural to welcome family and friends into
your home for cozy gatherings. Whether you get together
before the football game, after a morning outing or simply
to catch up on recent events with neighbors, celebrate the
return of autumn with a leisurely brunch showcasing the
flavors of the season - apple, cranberry and maple.
Entice your guests to sit back and relax by filling your
home with the inviting aroma of baked apples and maple found
in Crunchy Apple Maple Crisp, a delicious dish ready to be
devoured by family and friends. Made with apples, Post
Selects Maple Pecan Crunch cereal, cinnamon and sugar, the
crisp is sure to bring a taste of fall to your brunch table.
To add a special touch, top the crisp with vanilla ice cream
or a dollop of whipped topping.
The maple theme continues with Crunchy Pecan Shortbread
Bars. The inviting flavor of maple syrup and pecans makes
these bars the perfect complement to any fall gathering.
For those who prefer the breads and muffins of a more
traditional brunch, spice up your recipes with a double
fruit-packed punch. Try the easy-to-make Double Cranberry
Bread for a zingy addition to your brunch table. For a
delicious twist on banana bread, try tantalizing your
guests' taste buds with the aroma of Banana Streusel
Muffins.
At the end of your leisurely brunch, tempt guests to stay
longer with a warm plate of Blueberry-Orange Crunch Cookies
accompanied by a steaming mug of coffee or hot chocolate. Or
package a few cookies as party favors for your guests and
send them home with a treat to enjoy later.
Enhance the atmosphere by decorating your home with a few
special touches inspired by the brilliant colors of autumn
in addition to serving delicious food, and your brunch is
sure to be an occasion that your family and friends will
remember for months.
Fall brunches often include the warm and inviting flavor of
maple syrup. You may already know that Vermont is the
leading producer of maple syrup in the United States, but
did you know that a maple tree is typically 40 years old
before it can be tapped? Here are some other interesting
facts about maple syrup:
- Warm sunny days (above 40°F) and frosty nights (around 20
to 25°F) are ideal for sap flow
- 30 to 50 gallons of sap are evaporated to make one gallon
of syrup
- A gallon of pure maple syrup weighs about 11 pounds
- Most maple syrup producers are located in northeastern
North America
- A sugar maple tree may yield sap for more than 100 years
- More than 75% of the world's supply of maple syrup comes
from Canada
Crunchy Apple Maple Crisp
Prep: 15 minutes Bake: 30 minutes
4 large apples, cored, peeled and thinly sliced (4 cups)
2 tablespoons brown sugar
1 teaspoon ground cinnamon, divided
1/4 cup firmly packed brown sugar
1/4 cup flour
2 tablespoons butter or margarine
2 cups Post Selects Maple Pecan Crunch Cereal
- TOSS apples with 2 tablespoons brown sugar and 1/2
teaspoon cinnamon. Spoon into 9-inch pie plate or quiche
dish.
- MIX 1/4 cup brown sugar, flour and remaining 1/2 teaspoon
cinnamon in large bowl. Cut in butter until mixture
resembles coarse crumbs. Stir in cereal. Sprinkle over apple
mixture.
- BAKE at 375°F for 30 minutes or until apples are tender.
Serve warm.
Makes 8 servings.
Banana Streusel Muffins
Prep: 15 minutes Bake: 20 minutes
1-1/4 cups flour
1 tablespoon baking powder
1/8 teaspoon salt
1 egg
1/2 cup fat-free milk
1/3 cup firmly packed brown sugar
3 tablespoons oil
2 cups Post Selects Banana Nut Crunch Cereal, divided
1 cup finely chopped bananas
1 tablespoon brown sugar
1/2 teaspoon ground cinnamon
1 teaspoon oil
- MIX flour, baking powder and salt in large bowl. Beat egg
in small bowl. Add milk, 1/3 cup brown sugar and 3
tablespoons oil; mix well. Add to flour mixture; stir just
until moistened. (Batter will be lumpy.) Stir in 1-1/2 cups
of cereal and bananas.
- SPOON batter evenly into greased or paper-lined muffin
pan, filling each cup 2/3 full.
- CRUSH remaining 1/2 cup cereal. Mix with 1 tablespoon
brown sugar and cinnamon. Add 1 teaspoon oil; stir until
crumbly. Sprinkle evenly over muffin batter in cups.
- BAKE at 400°F for 20 minutes or until lightly browned.
Serve warm.
Makes 12 servings, 1 muffin per serving.
Double Cranberry Bread
Prep: 20 minutes Bake: 1 hour
1-3/4 cups flour
1 cup sugar
1 tablespoon baking powder
2 cups Post Selects Cranberry Almond Crunch Cereal
1 cup milk
1 egg
1/3 cup orange juice
2 tablespoons oil
1 cup fresh cranberries, coarsely chopped
- MIX flour, sugar and baking powder in large bowl. Mix
cereal and milk in medium bowl; let stand 3 minutes. Add
egg, orange juice and oil; mix well. Add to flour mixture;
stir just until moistened. (Batter will be lumpy.) Gently
stir in cranberries.
- POUR into greased 9x5-inch loaf pan.
- BAKE at 375°F for 50 minutes to 1 hour or until toothpick
inserted in center comes out clean. Cool 10 minutes. Remove
from pan. Cool completely on wire rack. Cut into 16 slices
to serve.
Makes 1 loaf or 16 servings, 1 slice each.
Blueberry-Orange Crunch Cookies
Prep: 20 minutes Bake: 12 minutes
1/2 cup (1 stick) butter, softened
1-1/2 cups firmly packed brown sugar
1 egg
1 teaspoon grated orange peel
1 cup flour
1 teaspoon baking powder
2 cups Post Selects Blueberry Morning Cereal
- BEAT butter and brown sugar in large bowl with electric
mixer on medium speed until creamy. Add egg and orange peel;
beat until well blended. Add flour and baking powder; mix
well. Gently stir in cereal.
- DROP level tablespoonfuls of dough, 2 inches apart, on
ungreased baking sheet.
- BAKE at 350°F for 10 to 12 minutes or until lightly
browned. Cool on baking sheet 2 minutes before removing to
wire racks to cool completely.
Makes 15 servings, 2 cookies each.
Crunchy Pecan Shortbread Bars
Prep: 10 minutes Bake: 45 minutes
1-1/4 cups flour
1/4 cup granulated sugar
1/2 cup (1 stick) butter or margarine
1 egg, slightly beaten
1/3 cup maple-flavored syrup
1/4 cup firmly packed brown sugar
1 tablespoon butter or margarine, melted
1 teaspoon vanilla
1-1/2 cups Post Selects Maple Pecan Crunch Cereal
- MIX flour and granulated sugar in medium bowl. Cut in 1/2
cup butter until mixture resembles coarse crumbs. Press
crumb mixture firmly on bottom of greased 9-inch square
baking pan. Bake at 375°F for 20 minutes or until very
lightly browned.
- MIX egg, syrup, brown sugar, 1 tablespoon melted butter
and vanilla until well blended. Stir in cereal until well
coated. Spread evenly over warm crust.
- BAKE an additional 20 to 25 minutes or until topping is
firm around edges and slightly soft in center. Cool
completely on wire rack. Cut into 24 bars. Sprinkle with
powdered sugar or drizzle with melted semi-sweet baking
chocolate, if desired.
Makes 24 bars, 1 bar per serving.
SOURCE: Post Select Cereals®
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