Wed 20 Dec 2006
Had an email from Tori:
Hi! I read your blog about crackers that have gone soggy and I have the same problem with breakfast cereal. I go through phases of eating breakfast at home and always like to have something in, but it always seem to go soggy and chewy between phases.
I was wondering if any of your readers have any suggestions about what I can do with old cornflakes? I also eat Shreddies and bran flakes too. Thanks!
So any suggestions?
(Photo by annette)





Christine Gupta
December 21st, 2006 at 4:37 pm
Easy-peasy solution. Just put them out for your little feathered friends, but make sure they’ve got some drinking water too. If there are lots of cats in the area, don’t put birdy food on the ground but tie it up in one of those net bags that your onions are sold in then hang it from a tree. It looks a bit ‘Blairwitch’, but the birds don’t mind.
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indigo
December 29th, 2006 at 5:01 pm
pop them in the microwave for a few seconds (how long depends on the chewyness and the power of your microwave)
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Petra
January 10th, 2007 at 7:20 pm
I make marshmallow squares for my kids out of rice crispies and it doesn’t matter whether they’re chewy or crispy because the marshmallow makes them chewy in the end anyway.
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Bridget
January 11th, 2007 at 1:54 pm
The old favourite with cereal clumps is to make them into biscuits by covering them in melted chocolate!
Or you can mix them with chopped nuts etc as muesli and eat with hot milk (which covers a multitude of sins…)
If you have unsweetened cereal that has not yet been served (ie no milk or sugar added) then you can give it to pet rodents.
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fishcake_random
February 5th, 2007 at 8:39 pm
mush them up together into crumbs and use as an alternative to breadcrumbs in cooking. good for sweet and savoury dishs, and if your feeding your friends they will never guess your secret recipe for the topping lol.
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Stephanie
February 22nd, 2007 at 1:54 am
Simple feed it to your dog(s) and if you dont have any the chuck it over the fence for your neighbours dog (but you didn’t hear it from me).
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Anonymous
November 21st, 2007 at 1:41 pm
To re-crunch: put a thin layer of cereal on a metal baking sheet or jellyroll pan and stick in the oven at gas mark 5 (350 F) for a few minutes.
You can crush up cereals, cookies, biscuits, crackers, corn chips, etc. and use them as crusts or crispy toppings for casseroles or desserts. Keep a couple of glass jars: one for cracker/unsweetened cereal bits (for casseroles, etc.) and one for bits of sweet stuff. Makes a yummy ice-cream topping.
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John B
November 21st, 2007 at 3:21 pm
I’ve used elderly shredded wheat in home brew as wheat provides excellent “head retention” for beer. Careful though,if you add too much you can get a starch haze and the beer won’t clear properly.
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