CORNFLAKE KISSES
Steps:
- 1. Stir together all the ingredients and drop on buttered baking sheets- use the equivalent of a heaping Tablespoon for each. Bake at 350^ for 12 minutes or until almost no print remains when touched. Remove to cool to wire rack or paper bag .
CORN FLAKE KISSES
Make and share this Corn Flake Kisses recipe from Food.com.
Provided by jrusk
Categories Dessert
Time 17m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- Beat egg whites until stiff, fold in balance of ingredients, drop on buttered Aluminum cookie sheets & bake until lightly browned. temperature 275-300 (Make sure you watch these, they burn quickly,using egg beaters doesn't work!:).
- For X-mas: Add one red hot on top of each cookie.
Nutrition Facts : Calories 157.8, Fat 5.5, SaturatedFat 4.9, Sodium 83.7, Carbohydrate 27, Fiber 1.5, Sugar 21.3, Protein 1.7
CORN FLAKE COOKIES
Cornflake Cookies - with kettle chips! These sweet and salty no bake cookies are a treat you'll want to make a new tradition every holiday season! And these crisp and chewy peanut butter flavored cookies couldn't be easier to make, you don't even need to the oven on.
Provided by Jaclyn
Categories Dessert
Time 15m
Number Of Ingredients 6
Steps:
- Line two baking sheets with parchment paper or wax paper (or just spread a long sheet of it across the counter).
- In a large saucepan stir together sugar and corn syrup.
- Bring just to a boil over medium-high heat, stirring occasionally.
- Remove from heat immediately stir in peanut butter and vanilla.
- Add in cornflakes and potato chips and toss to coat well.
- Immediately scoop mixture out and drop by rounded spoonfuls (using two spoons or a cookie scoop) onto lined baking sheets.**
- Let set at room temperature. Store in an airtight container.
Nutrition Facts : Calories 142 kcal, Carbohydrate 17 g, Protein 2 g, Fat 7 g, SaturatedFat 1 g, Sodium 117 mg, Fiber 1 g, Sugar 10 g, ServingSize 1 serving
GRANDMA'S COCONUT CORN FLAKE COOKIES
I grew up with Grandma making these special cookies. They are super-delicious and easy! I hope you enjoy them as much as my family does. Love you, Grandma!
Provided by Annexa
Categories Desserts Cookies Meringue Cookies
Time 50m
Yield 60
Number Of Ingredients 7
Steps:
- Preheat oven to 250 degrees F (120 degrees C). Line baking sheets with parchment paper sprayed with cooking spray.
- Beat the egg whites in a bowl with an electric mixer until they form stiff peaks. Gradually beat in the sugar, adding about 2 tablespoons at a time. Beat in the salt and vanilla extract until the mixture is glossy and holds its shape. Gently and lightly use a rubber spatula to fold the corn flakes, coconut, and walnuts into the meringue. Gently run the spatula through the center of the bowl, then around the sides of the bowl, repeating until fully incorporated. Drop the mixture by rounded tablespoons onto the prepared baking sheets.
- Bake in the preheated oven until the cookies are very lightly browned and set, 20 to 30 minutes. Let cool completely before removing with a metal spatula; warm cookies are very fragile.
Nutrition Facts : Calories 31.2 calories, Carbohydrate 5.4 g, Fat 1 g, Fiber 0.2 g, Protein 0.5 g, SaturatedFat 0.4 g, Sodium 27 mg, Sugar 4 g
CORN FLAKE SQUARES
This is the best. Family loves it and so will you. I think that 60 large marshmallows equal 6 cups mini marsh.
Provided by oopsmakes3
Categories Bar Cookie
Time 10m
Yield 1 9x13 pan
Number Of Ingredients 7
Steps:
- Melt marshmallows and margarine.
- Add vanilla.
- Add the rest & stir.
- Put into a greased 9x13-inch pan.
- Chill.
CORN FLAKE TREATS
Make and share this Corn Flake Treats recipe from Food.com.
Provided by Scotty Callies Mom
Categories Breakfast
Time 10m
Yield 12 serving(s)
Number Of Ingredients 4
Steps:
- Melt butter in a large saucepan over low heat.
- Add marshmallows and stir until completely melted.
- Remove from heat.
- Working quickly, add corn flakes , and stir until the cereal is well coated.
- Using a buttered spatula or buttered fingers, press the mixture evenly into a greased 13 by 9 by 2 inch pan.
- When the treats are cooled, cut into squares.
- Serve, and enjoy!
Nutrition Facts : Calories 151.7, Fat 3, SaturatedFat 1.9, Cholesterol 7.6, Sodium 140.7, Carbohydrate 31.6, Fiber 0.4, Sugar 15.2, Protein 1.4
COCONUT-CORNFLAKE COOKIES
Flourless cookies.
Provided by LG Burnett
Categories Desserts Cookies Fruit Cookie Recipes Coconut
Yield 18
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees F (170 degrees C).
- Beat egg whites until stiff (the egg whites not your arm).
- Stir in sugar, salt and vanilla.
- Blend coconut and corn flakes and add to egg white mixture.
- Drop on ungreased parchment paper. Bake for 15-18 minutes.
Nutrition Facts : Calories 112.1 calories, Carbohydrate 21.3 g, Fat 2.9 g, Fiber 1.1 g, Protein 1.1 g, SaturatedFat 2.7 g, Sodium 87.7 mg, Sugar 18 g
CORNFLAKE HAYSTACKS
Make and share this Cornflake Haystacks recipe from Food.com.
Provided by Rasburyberet
Categories Drop Cookies
Time 20m
Yield 15-30 cookies depending on size
Number Of Ingredients 3
Steps:
- Add the peanut butter and package of butterscotch morsels to large pan over a low/med heat.
- Melt, stirring often.
- Once your mixture is smooth and creamy, turn off heat and add cornflakes. Mix well until all flakes are coated. (you can add additional flakes per your texture preference but I have found this amount works well).
- Place your cookies (I use a pampered chef medium scoop) on wax paper, and let cool.
Nutrition Facts : Calories 263.8, Fat 15.3, SaturatedFat 7.3, Sodium 180.1, Carbohydrate 28.3, Fiber 1.3, Sugar 18, Protein 5.5
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- Casseroles: Instead of using bread crumbs or onions for topping, crushed corn flakes topped with shredded cheese will turn your casserole into a pleasant crunchy crust.
- Cheese Sticks (Baked): You can enjoy a tasty salty snack that is buttery, crispy and cheese flavored with garlic powder seasoning and herbs., sprinkle crushed cornflakes to give them a crunchy taste.
- Cornflakes chocolate marshmallow cookies have a delicious sweet and salty caramel flavor with crunchy cornflakes mouthwatering taste.
- Faux fried ice cream; A teaspoon of cinnamon, half a cup of crushed cornflakes, a tablespoon of melted butter, brown sugar tossed to coat, frozen with honey or whipped cream and cherries, creates crunchy snacks that melt in your mouth.
- Fresh garden Zucchini, cheese, eggs, garlic salt, and pepper to taste mixed together with crushed cornflakes, fried in olive oil will give you tasty Zucchini fritters.
- Cornflakes can also make a crunchy coating for chicken or fish, whisked in a cup of milk with an egg a cup of flour, salt and pepper to taste add on some onions and garlic powder the uncooked chicken is dipped in this mixture and rolled in corn flakes and baked at 350 degrees Fahrenheit until golden brown.
- Fried Ice cream, is made from a tablespoon of cinnamon, a few cups of crushed cornflakes, ice cream balls rolled in this mixture and deep-fried for a few seconds.
- Cereal granola is made from, a cup of sugar, corn syrup, a cup of butter, which is brought to boil, stirred with six cups of cornflakes. The mixture is put on waxed paper and allowed to cool.
- A cup of crushed cornflakes with 2 tablespoons of sugar, melted butter, light corn syrup baked until golden and cooled is a favorite pie crust filling.
- Some sweet treats have a crunchy flavor added to them in the form of crushed cornflakes, made from melted peanut butter corn syrup, brown sugar mixed in 3 cups of cornflakes.
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Servings 30Total Time 1 hr
- Preheat oven to 250°F and line 3 baking sheets with parchment paper. Whisk together sugar, cornstarch, baking powder, and salt in a medium bowl. Combine egg whites and cream of tartar in the bowl of an electric mixer fitted with the whisk attachment; beat on medium speed until frothy, about 2 minutes. Gradually add sugar mixture. Stop machine and scrape down sides of bowl to make sure all the sugar is incorporated.
- Increase speed to medium-high and beat until mixture is glossy and stiff peaks form, 6 to 8 minutes. Fold in vanilla and 1½ cups of the cornflakes. Put a small dab of meringue under each corner of parchment to help it stick to the sheet. Drop heaping tablespoonfuls of meringue onto the parchment and sprinkle with remaining 1 cup cornflakes.
- Bake meringues until puffed and dry to the touch, 25 to 30 minutes. Turn off the oven and let meringues cool in the oven, 30 minutes more. Remove and let cool completely. Top with edible gold-leaf flakes, if using. Store at room temperature for up to 3 days.
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