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Apples-n-Cinnamon Fritters

  • 2/3 cup flour
  • 3 pkt. CREAM OF WHEAT Apples-n-Cinnamon Instant Hot Cereal
  • 1 Tbsp. sugar
  • 1-1/2 tsp. baking powder
  • 1/4 tsp. salt
  • 2 eggs, separated
  • 2/3 cup milk
  • 1 Tbsp. oil
  • Oil, for frying

MIX flour, cereal, sugar, baking powder and salt in large bowl; set aside. Beat egg yolks, milk and 1 Tbsp. oil with wire whisk until well blended. Add to flour mixture; stir until well blended. Let stand 10 min.

MEANWHILE, heat 1-1/2 inches oil in heavy saucepan or electric skillet to 375°F. BEAT egg whites on high speed with electric mixer until stiff peaks form; gently stir into batter. Drop by teaspoonfuls into hot oil; cook 3 to 5 min. or until golden brown. Drain on paper towels. Cool completely. Makes 11 servings, about 2 fritters each.

How to Separate Eggs: Pull apart cracked egg with thumb. Pour contents of egg from one half of shell to other, allowing egg white to run into bowl.

Jazz It Up: Dust fritters with powdered sugar just before serving.


Brown Sugar & Cinnamon Pancakes

  • 1/2 cup flour
  • 1 pkt. CREAM OF WHEAT Cinnamon Swirl Instant Hot Cereal
  • 1 Tbsp. baking powder
  • 1 egg
  • 1 cup milk
  • 2 Tbsp. margarine or butter, melted

MIX flour, cereal and baking powder in medium bowl; set aside.

BEAT egg, milk and margarine in wire whisk until well blended. Add to dry ingredients; mix just until blended. Let stand 5 min.; stir in blueberries.

LADLE scant 1/4 cup batter onto hot griddle or into hot skillet sprayed with cooking spray for each pancake. Cook until bubbles form on tops, then turn over to brown other sides. Makes 5 servings, about two pancakes each.

Note: Make sure the griddle is hot before using. Flick a few drops of water on the surface; if the water sizzles, the griddle is ready.

Jazz It Up: Stir 1 cup blueberries into the batter before ladling onto hot griddle.


Blueberry Cinnamon Muffins

  • 1-1/4 cups flour
  • 1/2 cup CREAM OF WHEAT Cereal (1-minute, 2-1/2-minute or 10-minute cook time), uncooked
  • 1/2 cup sugar, divided
  • 1 Tbsp. baking powder
  • 2 tsp. ground cinnamon
  • 1 egg
  • 1 cup fat free milk
  • 2 Tbsp. oil 1 tsp. vanilla
  • 1 cup fresh or frozen blueberries
  • 2 Tbsp. apple juice

MIX flour, cereal, 1/4 cup of the sugar, baking powder and cinnamon in medium bowl; set aside.

BEAT egg, milk, oil and vanilla with wire whisk until well blended. Add to dry ingredients; stir just until moistened. Gently stir in blueberries. Spoon evenly into 12 greased 2-1/2-inch muffin pans, filling each cup 2/3 full.

BAKE at 400°F for 18 to 20 minutes or until toothpick inserted in centers comes out clean. Remove from pan.

BRUSH tops of warm muffins with apple juice; roll in remaining 1/4 cup sugar. Serve warm. Makes 12 servings.

Substitute: Substitute 1/4 cup cholesterol-free egg product for the egg.



  • 1 lb. ground beef
  • 1 egg, beaten
  • 1/2 cup CREAM OF WHEAT Cereal (1-minute, 2-1/2-minute or 10-minute cook time), uncooked
  • 1/4 cup ketchup, divided
  • 1/4 cup finely chopped onion
  • 3/4 tsp. salt

PREHEAT oven to 350°F. Mix meat, egg, cereal, 2 Tbsp. of the ketchup, onion, 2 Tbsp. water and salt in large bowl. Shape into loaf in greased shallow baking dish.

BAKE 35 minutes. Spread remaining 2 Tbsp. ketchup over meatloaf. Bake an additional 15 minutes or until cooked through. Makes 4 servings.

Serving Suggestion: Serve with smart side dishes, such as a whole-grain roll and steamed mixed vegetables.

Crispy Raisin Bread French Toast

  • 3/4 cup CREAM OF WHEAT Cereal (1-minute, 2-1/2-minute or 10-minute cook time), uncooked
  • 1/4 cup sugar
  • 1 tsp. ground cinnamon
  • 2 eggs
  • 1/4 cup milk
  • 6 slices day-old raisin bread, halved
  • 2 Tbsp. butter or margarine, divided
  • 3/4 cup maple-flavored or pancake syrup

MIX cereal, sugar and cinnamon in medium bowl; set aside.

BEAT eggs and milk with wire whisk in shallow bowl until well blended. Dip bread into egg mixture, then into cereal mixture, turning to evenly coat both sides of bread halves.

MELT 1 Tbsp. of the butter in large skillet or griddle on medium heat. Add 6 of the bread halves; cook 2 minutes on each side or until golden brown on both sides. Remove from heat; keep warm. Repeat with remaining butter and bread halves. Serve warm with syrup. Makes 6 servings.

Serving Suggestion: Serve this entree with a fresh fruit salad.

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