Amish Grape Nuts Cereal

Note:  This recipe calls for a screen to be used that is 1/4-inch by 1/4 inch to grate the cake over to make the grape nuts.  I had a 1/4 by 1/4-inch wire cookie rack that worked perfectly.  You may need to buy a cookie sheet like that for this recipe, or make a rack from a wood frame and wire.

Note:  Do not bake grape nuts until they "feel" dry, or you will overcook them.  Bake and stir the grape nuts until lightly browned.  Take out of oven and let sit.  If the cooled grape nuts are hard, then they are done; if not, return to the oven for a short time more, stirring often, and watching carefully.  The closer the grape nuts are to being done, the more you will need to stir and check them.  Remember, you want the grape nuts to be a "light" brown, not a "dark brown."

4 cups whole wheat flour
1 3/4 cups brown sugar, firmly packed
2 teaspoons baking soda
1 teaspoon salt
1/4 cup butter, melted
1 teaspoon vanilla extract
1/4 teaspoon maple extract
2 cups milk

Heat oven to 350 degrees.  In a large mixing bowl, combine the flour, brown sugar, baking soda, salt, melted butter, vanilla extract, maple extract, and 2 cups milk until smooth.  Pour into a greased 13x9x2-inch cake pan and bake in a 350 degree oven until a toothpick inserted comes out clean, about 40 minutes.  Let cake sit for 10 minutes and then turn out on a wire rack to cool.  When cake is cool, rub cake across a 1/4 x 1/4-inch screen to make little bits of cake.  Place cake bits on two large cookie sheets and bake in oven until cake is lightly browned, stirring often to prevent cake (grape nuts) from getting too brown.  When the moisture is removed from cake, set it outside of the oven to cool.  (Note:  the grape nuts will not yet be hard.)  If the grape nuts do not harden up when cool, place back in the oven and keep stirring for a while longer.  When grape nuts are cooked and cooled, place in a glass jar or plastic bag for use.