Some Like Em Hot

April 23, 2014 § 4 Comments

When I was a kid my Dad taught me how to make “Hot Grape Nuts.” At the time we followed a recipe they used to print on the box which called for brown sugar, but during our Year of No Sugar I rediscovered this extremely simple recipe and just left the sugar out. Between baked goods, sweetened cereals and running-out-the-door convenience food, breakfast can be the hardest meal of the day to do No Sugar style, and a quick hot cereal made with full fat milk can be just the ticket. (And much though I love it, you really can eat only so much oatmeal.)

Hot Grape Nuts

Hot Grape Nuts

(makes 2-3 servings)

  • 1 cup Grape Nuts cereal (similar No Sugar cereals that work equally well can be found under names like Nutty Nuggets or Kashi’s Seven Whole Grain Nuggets)
  • 1 1/3 cup milk (I use full fat milk)
  • 1 Tbsp unsalted butter

Put all ingredients in a saucepan on the stove and heat until just about to boil- the edges of the milk with start looking frothy. Turn heat down to a simmer and cook one minute.

Top with your favorite berries or sliced banana and a little extra milk if you like.

That’s it!

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§ 4 Responses to Some Like Em Hot

  • Betsy says:

    Hot Grape Nuts are a longtime favorite for me. What I really want to know is, what exactly is a grape nut?

    • Ilsa asked me the other day:
      Ilsa: “Are they made from grapes?”
      Me: “No.”
      Ilsa: “Well, are they made from nuts?”
      Me: “No.”
      Ilsa: Puzzled look, the one she gives me when she suspects that grown-ups might not exactly have all their s*** together.

  • Dear Eve….enjoyed meeting you at your book signing at Hickory Stick Bookstore. absolutely LOVE your book…informative and well written… LOVE all of your suggestions, stories, etc…HOWEVER, can you please change your mayonnaise recipe to include olive oil NOT canola oil?…which is toxic… one of those over processed oils manufactured by the food industry. Here is what they do: *chemically (normally a petroleum solvent is used) extract oil from rapeseeds *heat and then add acid to remove the solids (wax) that occur during the first processing *treat with chemicals to improve the color and separate the different part of the oil *chemically deodorize the oil which has a harsh smell due to the above processes * add preservatives…
    You could easily change the mayonnaise recipe that you have on your website…and then make a correction in your book when it heads for the second printing (which I am sure it will)… so many of my friends are talking about your excellent book. Thank you for writing it. Warmly, Loretta Stagen, New Preston, CT

    • Hi Loretta! Long delay in responding BUT thank you for this info- as well as the vote of confidence on the second printing!! I agree olive oil is always best when given the choice, but didn’t know about canola oil- I will follow up and learn more- thanks for the tip.

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