Because I’ve got the ratios just perfect now.
- 255g (1/2 of family sized box) Corn Chex
- 255g (1/2 of family sized box) Rice Chex
- 198g (1/2 box) Wheat Chex
- Anything else you want to add, but not pretzels
- 4 Tbsp Worcestershire sauce
- 2 Tbsp favorite seasoned salt mix
Preheat the oven to 250F. Combine the cereals and nuts any all the add-ins except the pretzels in a large dishpan – mixing bowls aren’t usually big enough.
Mix the butter, Worcestershire sauce, and season salt well and pour over the cereal mix. Toss gently with your hands, moving mix from the bottom to the top of the dishpan so that it gets evenly coated.
Split mix onto two rimmed half sheet baking pans, and put in the oven. Every fifteen minutes, stir the pans and rotate their location in the oven. Do this until cereal is dried and toasted to your preference, usually 45 minutes – 1 hour.
Remove from oven and allow to cool in the pan. Add in the pretzels and store in an airtight container.
Posted in Recipes
Tagged Chex Mix
Here is my lebkuchengewürz blend. I was a little anxious at the presence of star anise, but it all worked out with marvelous subtlety.
- 2 Tbsp cinnamon
- 1/2 tsp ginger
- 1/2 tsp cardamom
- 1/2 tsp allspice
- 1/2 tsp coriander
- 1/4 tsp nutmeg
- 1/4 tsp cloves
- 1/8 tsp star anise
- 1/8 tsp white pepper
You can adjust the ratios of these to suit your preferences. Mix it up and store it in a tightly lidded jar in a dark cupboard.
This cake is a lie. Technically, molasses is present, because molasses is sneaky. But this cake doesn’t have the heavy taste of molasses that lots of gingerbread tends to, so hopefully it will be more palatable for children.
Instead of molasses, this recipe uses dark brown sugar which naturally contains molasses. If you do not have dark brown sugar, you can substitute with a cup of sugar and 2 Tbsp of molasses.
No-Molasses Gingerbread Cake
- 2 1/2 cups cake flour
- 1/2 tsp salt
- 1 tsp baking soda
- 1 tsp baking powder
- 2 tsp ginger
- 2 tsp lebkuchengewürz* or cinnamon
Preheat oven to 350F, butter and flour a bundt pan. Cream butter and sugar well, then beat in the egg, honey, and milk. Sift together all the dry ingredients and beat into the wet ingredients. Bake 30 minutes at 350F.
* lebkuchengewürz is German Gingerbread Spice. If you can’t find any you like or don’t want to be bothered with it, just use cinnamon.