Strawberry Corn Flakes Food

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STRAWBERRY CORN FLAKES



Strawberry Corn Flakes image

Make and share this Strawberry Corn Flakes recipe from Food.com.

Provided by Opossumgravy

Categories     Candy

Time 4m

Yield 1 serving(s)

Number Of Ingredients 3

1 tablespoon strawberry flavored syrup
1 cup corn flakes cereal
3 tablespoons water

Steps:

  • First put your cereal in a microwave safe bowl.
  • Now add the water and let is soak while you stir a little.
  • Now add the 1 tbsp of your ice cream syrup.I assume it could be caramel or even chocolate just the same way.
  • Now heat it all with a loose lid for about 20 to 30 seconds.
  • Then take it out and as it cools mix and mush it together.
  • Now you should be able to eat it with ice cream, plain, or however you like.
  • You could chill it as well.

Nutrition Facts : Calories 101.1, Fat 0.2, SaturatedFat 0.1, Sodium 203.3, Carbohydrate 24.4, Fiber 0.7, Sugar 2.9, Protein 1.9

STRAWBERRY CORN CAKES



Strawberry Corn Cakes image

Provided by Food Network Kitchen

Time 30m

Yield 6 servings

Number Of Ingredients 9

Cooking spray, for the pan
1 8.5-ounce package corn muffin mix
1/4 cup all-purpose flour
2 teaspoons finely grated lemon zest
1 teaspoon vanilla extract
1 cup chopped strawberries
2 tablespoons strawberry preserves
3/4 cup heavy cream
2 tablespoons confectioners' sugar

Steps:

  • Preheat the oven to 375 degrees F. Lightly coat a 6-cup muffin pan with cooking spray. Prepare the corn muffin batter as the label directs, then stir in the flour, lemon zest and vanilla. Divide the batter evenly among the muffin cups. Bake until the edges are set and the centers are soft but not wet, 10 to 12 minutes. Meanwhile, toss the strawberries and strawberry preserves in a bowl and set aside. Remove the corn cakes from the oven. Gently press the back of a teaspoon into the center of each to make an indentation about one-third of the way into the cake. Spoon about 2 teaspoons of the strawberry mixture into each indentation, pressing to tightly fill. (Reserve the remaining berry mixture for topping.) Return the cakes to the oven and continue baking until just golden, about 5 more minutes. Let the cakes cool in the pan on a rack, 5 minutes, then remove from the pan and let cool 10 more minutes. Meanwhile, beat the cream and confectioners' sugar with a mixer until soft peaks form. Top the cakes with the remaining berry mixture and serve with the whipped cream.
  • Photograph by Antonis Achilleos

Nutrition Facts : Calories 330, Fat 17 grams, SaturatedFat 10 grams, Cholesterol 57 milligrams, Sodium 298 milligrams, Carbohydrate 42 grams, Fiber 1 grams, Protein 4 grams

STRAWBERRY JAM BARS



Strawberry Jam Bars image

I got this recipe from my friend Donna. This recipe is easy and everyone seems to like it. You can substitute any flavor jam or preserves for the strawberry called for in the recipe. Feel free to experiment with your favorite.

Provided by MsKittyKat

Categories     Bar Cookie

Time 40m

Yield 24 bars

Number Of Ingredients 6

1/2 cup butter margarine, softened
1/2 cup packed brown sugar
1 large egg
1 (18 1/4 ounce) package white cake mix or 1 (18 1/4 ounce) package yellow cake mix
1 cup finely crushed corn flakes
1 1/2 cups strawberry jam or 1 1/2 cups strawberry preserves

Steps:

  • In a mixing bowl, cream butter and brown sugar until smooth.
  • Add egg and mix well.
  • Gradually add dry cake mix and corn flakes.
  • Reserve 1 1/2 cups of dough for topping.
  • Press remaining dough in a greased 13 x 9 baking pan.
  • Carefully spread jam over crust.
  • Sprinkle with reserved dough and gently press down.
  • Bake at 350° for 30 minutes or until golden brown.
  • Cool completely on a wire rack.
  • Cut into bars.

Nutrition Facts : Calories 210.5, Fat 4.5, SaturatedFat 0.8, Cholesterol 7.8, Sodium 187.9, Carbohydrate 41.4, Fiber 0.5, Sugar 29.8, Protein 1.4

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