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Henry D. Perky patented Shredded Wheat on Aug. 1, 1893, bringing the nutty-tasting breakfast food to America and the United Kingdom.
His scheme was to boil whole wheat and roll it into thin shreds. The shreds were clumped and cut into biscuits, then baked.
U.S. mass production began in Niagara Falls, N.Y., to take advantage of the hydroelectric plant there. The falls were highlighted on the Shredded Wheat boxes.
BANANA WHEAT BREAD
1 3/4 cups flour
1 cup mini shredded wheat, crushed
1 teaspoon pumpkin pie spice
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 cup brown sugar
1/2 cup (1 stick) butter or margarine
2 eggs
1/4 cup sour cream
2 tablespoons milk
1 cup mashed ripe bananas
Mix flour, cereal, spice, baking powder and baking soda and set aside. Beat sugar and margarine in large bowl until light. Add eggs and mix well. Add flour mixture, sour cream and milk, beating well after each addition. Blend in bananas. Pour into a greased 9-by-5-inch loaf pan. Bake one hour or until toothpick inserted in center comes out clean. Cool in pan 10 minutes and remove loaf. Cut into 16 slices.
JIM HILLIBISH
Henry D. Perky patented Shredded Wheat on Aug. 1, 1893, bringing the nutty-tasting breakfast food to America and the United Kingdom.
His scheme was to boil whole wheat and roll it into thin shreds. The shreds were clumped and cut into biscuits, then baked.
U.S. mass production began in Niagara Falls, N.Y., to take advantage of the hydroelectric plant there. The falls were highlighted on the Shredded Wheat boxes.
BANANA WHEAT BREAD
1 3/4 cups flour
1 cup mini shredded wheat, crushed
1 teaspoon pumpkin pie spice
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 cup brown sugar
1/2 cup (1 stick) butter or margarine
2 eggs
1/4 cup sour cream
2 tablespoons milk
1 cup mashed ripe bananas
Mix flour, cereal, spice, baking powder and baking soda and set aside. Beat sugar and margarine in large bowl until light. Add eggs and mix well. Add flour mixture, sour cream and milk, beating well after each addition. Blend in bananas. Pour into a greased 9-by-5-inch loaf pan. Bake one hour or until toothpick inserted in center comes out clean. Cool in pan 10 minutes and remove loaf. Cut into 16 slices.
JIM HILLIBISH
