The Original Mumma Munch Recipe

What do you mean you can’t read that! This is the recipe my mother wrote into my recipe book years ago, before she died.  Well, obviously Before she died, I mean, if she had written it After  she had died this would be a very different story!! Anyway, this was before cell phones and computers in homes and milk in cartons and granola bars in crinkly packages.

She devised this recipe to encourage us kids to eat raw foods.  Hence the  cornflakes (very tricky cover).   And I am willing to bet that she never made it the same way twice. This is a stand out favourite for my kids.  And you can stuff it full of good dried food!

Mum obviously used the first pen that came to hand. Faded green (sigh)  So I shall interpret. She always wrote important stuff in capitals. So I shall too. Please excuse me if it sounds like I am shouting the recipe at you.


  • CORNFLAKES 3 cups
  • ROLLED OATS 1 cup
  • SULTANAS handful
  • COCONUT 1/2 cup
  • WHEATGERM dsp spoon
  • BRAN 1/2 cup
  • KIBBLED WHEAT dsp spoon
  • SESAME SEEDS 1/4 cup

(In a pot)


  • BUTTER 1/2 LB
  • SUGAR 1/2 cup
  • HONEY  dsp spoon

Mix all the dry ingredients in a big bowl, I took out the sesame seeds and added walnut and flax seeds.  Then boil the butter and sugar mixture until it begins to pull away from the sides.  Be careful or you really will have toffee.  We boiled  and stirred for 4 minutes. The Matriarch made the mistake of stepping through the door at this very moment and very kindly took over the stirring as it needs to be continuously stirred, and I still had the floor covered in grocery bags.

Then quickly pour the hot mixture into the dry ingredients and mix well.  Work fast as it is setting. While it is still hot pour into a  pie dish (Mum used to make this in a roasting dish, as she did with most things, after all there were quite a few of us) and pat firmly into place, keep patting and pushing firmly as it hardens, flattening with a spoon and then pop into the fridge.

Cut into small slices when co;d. This lives in the fridge until it is all gone.  Which will be very soon!

Now the rule is:  (this is not a silly rule!) When the children are doing the cutting and dividing – one cuts and the others choose. So the cutter makes sure that all portions are exactly the same. Getting to have the last slice does that to a person!!

A shot of The Farmy last night as we walked away from the sunset. This weather is a gift.  Lovely walks. We are getting so far ahead on our winter jobs.  Stalker’s Garden has new raised beds.  The calves have a new fence (they are not impressed).  A new guttering spout has been  installed for another rainwater barrel (every garden needs one). There has been Thinking done about the pig sty, maintenance on the barn (doors that open and shut, with new Daisy safe latches)and Our John has even begun to sow a few seeds for the vege garden.   I know, I know, far too early, but there is no stopping the man, he does this every year!

Good morning!


96 thoughts

  1. Good morning. Mum’s recipes are best – this one looks a bit like a flapjack + +. I’ve also been baking this morning – Christmas goodies having been consumed, Jock was asking plaintively what he could eat!

  2. How lovely that you have this written down by your mum – I have a few recipes my mum wrote down for me (and I very luckily still have her around) and they are extra special to me and tucked into recipe books. This sounds so good (what´s kibble by the way?) I think I´m going to give this one a go soon for some tasty nibbles (or Mumma Munches)! Thanks for sharing this one Celi.

    • Kibbled wheat is just the wheat kernel. But actually other than the cornflakes and oatmeal you can pretty much add anything in that range, as long as you keep the volume! I would love you to try it.. it is fast and good.. c

  3. That worn stained paper! I have some of those, too. Would be so easy to scan and put in computer – but it wouldn’t be the same? Stuff looks yummy – and I like you can leave in or take out what you want for variation. (Good luck with the calves and the fence…they can be quite the creative escape artists.)

  4. These are truly the recipes to treasure, the handwritten, stained ones, that hold so much love.

    And that rule: One cuts, one chooses, good rule to enforce.

    Finally, the overall shot of the farm at sunset is truly gorgeous. I always pictured your farm as having more trees. Why so few?

    • This was a farm cottage and by its very nature was utilitarian, I do not know why but in the twenties and thirties the trees were torn out and the creeks were dug into drains and the swamps were drained, the barns ripped open to house the harvesters. It really is all about the corn. Trees and small farms were in the way of the fields! The few trees that were planted here were Dutch Elms. And one by one they have succumbed to the disease that hollows them out and kills them. Sadly that is what they planted here and those two tall ones in the shot are all that is left. As you can imagine there are piles of young trees now so in ten years time that shot will be very different. But it does show you how truly in the middle of a corn field we really are! c

  5. Lovely to see that you’ve kept your mum’s recipe. I have several of my own mum’s, also hand written. I don’t know about you but seeing her handwriting, more than anything else of hers, is still capable of bringing a lump to my throat, particularly when I’m following her recipes for Christmas cake/pudding.

    • I know what you mean, my sister will feel the same when she sees Mums writing. I am kind of used to it as i was never without it in the books.. But it is very nostalgic.. c

  6. I have a couple notebooks Mom used, I think, to make her cookbooks. Unfortunately, they are pretty much indecipherable. I’m bound and determined to figure them out. Ask Your John to keep an eye out for the Bartolini Stone when he’s plowing the fields. It could offer me the key to deciphering her coded recipes. This Mumma Munch does sound delicious, Celi, and you’ve captured a great photo of your farm. I defy any of your readers to look at it and not smile. Very nicely doe!

    • Oh the dreaded Mama shorthand, my grandmothers notebooks are like that. She would just write a letter. Pound of R! grnd. R!? What is the R?..grnd?.. ground? I know what you mean. c

  7. I love your mum’s recipe page on top of what looks like your garden plan…working that in, eh? I laughed out loud at ‘please excuse me if it sounds like I’m shouting the recipe,’ and just love that she wrote important stuff in caps…so charming. And the recipe sounds great, too, and one to try! Beautiful sunset farmy.

  8. Unlike me, you seem to come by your cooking talents honestly 😉 My mom loved cans – anything that came out of them was great with her – including vegetables, which I grew up hating and later discovered as manna from heaven in the garden!
    I’ve also shared your blog in my latest post – I can’t say it often enough: lovelovelove coming here!

  9. I have photocopies of some of my Granny’s recipes, I cherish them dearly 🙂 One of my shorter-term projects is to gather up my family history with family recipes and make a book, that way our grandchildren will have this to hold on to. The hardest part is getting everyone (aunts, cousins) to write down their creations to be preserved.

    • maybe you will have to take your notebook and work with them when they make it. I found it so hard to write recipes when I started. I longed for someone to watch me cook and just write it down!! The book is a great idea, i would almost say an essential idea. A blog is one thing but I also need to make sure that i preserve the written words too!

  10. I love things like this – though I admit I had to look up Kibbled wheat and Sultanas! (I’d heard of them before…but low and behold: a lowly raisin!…not what I expected they’d be!) I definitely want to try this! Oh, and just to let you know – I have been getting Katie in the kitchen more as per your instructions! She is loving it!

  11. The kibbled wheat is new to me – knew what sultanas were. Love this and will attempt it. I must say, I travelled to NZ a few years ago, and fell in love with the cuisine. Beautiful, tasty, fresh, healthy – can’t say enough about it. If this recipe came from NZ, it is one to keep. Thanks for sharing.

  12. Oh that does look good. But “dsp” means “digital signal processing” to me, as that is my trade. I assume it must mean something else when coupled with spoon.

    • And I see that you have already answered that question (dessert spoon). Unfortunately, the answer was insufficient to convey understanding to this practitioner of digital signal processing. How big is a dessert spoon? Or perhaps I should experiment!

  13. Old recipes are great, love the Boil Hard bit! I have a recipe form my Great Gran for a war time recipe for Christmas cake, adapted to their rations.

  14. Wonderful recipe!
    Your Mum and mine had the same rule about cutting and choosing, though there were only two of us! I kept the same rule for my three, with varying success. The Big Girls always seemed to find a way to give Little Brother the small piece if I wasn’t standing by…

  15. I’m reminded of flapjacks, something I had in England or Scotland (not the American kind). I’ve been looking for a good recipe for something of that nature, and this sounds yummy.

    Your evening shot of The Farmy is gorgeous.

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