#3021 - Cornflake Candy

(by Shirley McNevich)

1 cup white sugar
1 cup Kayro lite corn syrup
1 cup Jif peanut butter
6 cups Kellogg's cornflakes cereal
1 cup chopped peanuts

In a large bowl add cornflakes and peanuts--stir to mix. In a saucepan over medium heat add corn syrup and white sugar--cook/stir until boiling. Remove from heat--add peanut butter--stir until melted and smooth. Grease a 9 x 13 glass baking dish. Pour the syrup mixture over the cornflake mixture--stir until well coated. Press the cornflake mixture into the greased baking dish. Cool for 5 minutes, then cut into squares.

#2928 - Corn Flake Bars

(by Shirley McNevich)

1 1/2 cups Kellogg's corn flakes (crushed)
3 TBSP white sugar
1 stick butter (melted)
1 cup chopped nuts
1 - 7oz. bag Baker's angelflake coconut
1 can Eagle brand sweetened condensed milk (NOT evaporated)

Place the corn flakes in a plastic bag and crush them with a rolling pin. In a bowl add crushed corn flakes, white sugar and melted butter--stir until mixed. Add the condensed milk--stir until mixed. Add the chopped nuts and the coconut--stir until mixed. Press the mixture into a greased 8 x 8 glass baking dish. Bake at 325 degrees for 25 minutes or until lightly browned. Cool completely. Cut into bars or squares.

#2779 - Coconut French Toast

(by Shirley McNevich)

2 eggs
2/3 cup milk
4 tsp. white sugar
1/4 to 1/2 tsp. cinnamon
1/2 to 1 tsp. vanilla
3/4 cup Baker's angelflake coconut
2/3 cup crushed Kellogg's corn flakes
4 TBSP softened butter
1 TBSP canola oil
9 slices of bread
maple syrup

In a bowl add eggs--beat well. Add milk, white sugar, vanilla and cinnamon--stir well. In a shallow pan add coconut and corn flakes--stir well. In a skillet add half of the butter and half of the canola oil--heat until mixed and bubbling. Dip one slice of bread in the egg mixture (both sides) and coat both sides in the cornflakes mixture. Place it in the skillet--cook until browned on one side, then flip and cook the other side. Repeat with all bread slices, adding more butter and oil when necessary. Serve with maple syrup.

#2708 - Cornflake Cookies

(by Aunt Faye [Herman] Minier)

1 cup white sugar
1 cup Domino's dark brown sugar
1 cup Crisco shortening
2 eggs
2 tsp. baking powder
2 tsp. vanilla
1/2 tsp. salt
2 cups Kellogg's corn flakes (crushed after measuring)1 cup Baker's angelflake coconut
2 cups flour

In a mixer add white sugar, brown sugar and Crisco--beat. Add eggs--beat. Add baking powder, vanilla, and salt--beat. Add crushed corn flakes and coconut--beat. Slowly add flour--beat. Form the dough into walnut sized balls and place them on greased cookie sheets. Bake at 375 degrees for about 10 minutes.

#2565 - Kitchen Sink Crispies

(by Shirley McNevich)

1 cup Kayro lite corn syrup
1 cup white sugar
1/2 tsp. salt
1 cup Jif peanut butter (crunchy or creamy)
1 cup Quaker quick oats
2 cups Kellogg's corn flakes cereal
2 cups Kellogg's rice krispies
1 cup Nestle's semi-sweet chocolate chips
1/2 cup Reese's peanut butter chips

In a saucepan over medium heat add corn syrup, white sugar and salt--cook/stir until boiling. Once boiling, add peanut butter--stir until mixed. Remove from heat--add oats, corn flakes and rice krispies--stir until mixed. Spread mixture into a greased 8 x 8 pan. In a microwave safe bowl add chocolate chips--melt in the microwave according to bag directions, then drizzle over the top of the crispies. In a separate microwave safe bowl add peanut butter chips--melt in the microwave according to bag directions, then drizzle over the melted chocolate. Cool completely. Cut into bars or squares.

#2513 - Creamy Cheese Pie

(by Shirley McNevich)

Crust: 1 1/2 cups crushed Kellogg's corn flakes cereal; 1/2 cup Parkay margarine (melted); 1/4 cup white sugar; 1/2 tsp. cinnamon (optional)

Batter: 2 - 8oz. Philadelphia cream cheese (softened); 2 eggs; 2 tsp. vanilla; 1/3 cup white sugar

Topping: 1 cup Breakstone's sour cream; 2 TBSP white sugar; 1 - 21oz. can cherry pie filling

Crust--in a bowl add crushed corn flakes, melted Parkay, 1/4 cup white sugar and cinnamon--mix well. Press the crust mixture into a 9" pie plate. Batter--in a mixer add cream cheese--beat. Add eggs, vanilla, 1/3 cup white sugar--beat until smooth. Pour the batter into the crust. Bake at 375 degrees for 20 minutes or until set. Topping: in a bowl add sour cream and 2 TBSP white sugar--stir until mixed. When pie comes out of the oven, spread the sour cream mixture over the top. Return pie to oven and bake 5 minutes longer. Cool completely. Spread cherry pie filling over the top. Refrigerate until cold.

#2071 - Crispy Bars

(by Shirley McNevich)

1 - 6oz. bag Nestle's semi-sweet chocolate bits
1 cup Nestle's butterscotch morsels
1/2 cup Jif peanut butter
5 cups corn flakes cereal

In a saucepan over low heat add chocolate bits, butterscotch morsels and peanut butter--stir/cook until melted and smooth. Remove from heat--add corn flakes--stir until coated. Press mixture into a greased 9" glass baking dish. Use the back of a wooden spoon to smooth out the mixture. Cool completely. Cut into squares or bars.

#1294 - Apple Danish Bars

(by Shirley McNevich)

Crust: 2 1/2 cups flour; 1 tsp. salt; 1 cup Crisco shortening; 1 egg yolk; milk
Filling: 1 cup Kellogg's corn flakes (crushed fine); 8 cups of tart apple pieces (granny smith or macintosh); 1 cup white sugar; 1 tsp. cinnamon; 1 egg white
Frosting: 1 cup Domino's powdered sugar (sifted); 3 tsp. milk

In a measuring cup add egg yolk--save egg white for later. Use a fork to beat the egg yolk, then add enough milk so the egg yolk/milk mixture measures 2/3 cup. In a bowl add flour, salt and Crisco--mix with your hands or with a pastry blender. Add egg yolk mixture--mix with your hands or with a pastry blender until you end up with a ball of dough. Separate the dough ball into two equal pieces. Place flour on your counter--place one dough ball on the flour, flour the top of the dough and roll it out into a rectangle using a rolling pin (to the size of the following pan). Spray a 15 1/2" x 10 1/2" x 1" jelly roll pan. Place the rolled dough on the greased jelly roll pan--form it using your hands so it fits in the bottom and up the sides of the pan. Spray the inside of this dough with Pam. Sprinkle the finely crushed corn flake crumbs evenly over the crust. Wash, peel, core and cut apples into slices--once you have 8 cups of apples, spread them evenly on top of the corn flake layer. In a bowl add white sugar and cinnamon--stir. Sprinkle the cinnamon mixture on top of the apples. Roll the second dough ball (as you did previously) and make it large enough to cover the top of the pan. Carefully add the dough to the top--spray the touching edges of each dough with Pam and pinch them together so the apples won't bake out. Use a sharp knife and cut slits in the top dough. In a cup add egg white--beat with a fork until foamy. Use a pastry brush to brush the top of the dough with the egg white. Bake at 375 degrees for 50 minutes or until golden brown. In a bowl add powdered sugar and 3 tsp. milk--stir. Drizzle the frosting evenly over the top crust. Cool completely, then cut into bars.

#1090 - Chicken and Corn Flakes Casserole

(by Aunt Janie [McNevich] Baronowski)

3 cups cubed cooked chicken
1 - 8oz. bag egg noodles (cooked and drained according to package directions)
2 - 10oz. cans Campbell's cream of chicken soup
1 - 12oz. can Carnation evaporated milk (NOT condensed)
8oz. of your favorite cheese (cubed)
1 cup crushed corn flakes cereal

In a bowl add both cans of cream of chicken soup, evaporated milk--stir. Add cubed chicken, cooked egg noodles--stir. Add cubed cheese--stir well. Pour mixture into a greased baking dish. Sprinkle crushed corn flakes on top. Bake at 350 degrees for 40-50 minutes or until hot and bubbling.

#974 - Sweet Potato Poppers

(by Shirley McNevich)

2 cups cooked and mashed sweet potatoes
1 tsp. salt
1 1/2 TBSP butter
1 TBSP white sugar
large marshmallows
1 1/2 cups crushed corn flakes
1 egg white

Peel 3-4 sweet potatoes--put in cold water in a pot. Add 1 tsp. salt and bring to a boil--once boiling, cook until soft (test with a fork). Drain sweet potatoes and mash the cooked sweet potatoes--measure 2 cups for this recipe. In a large bowl add mashed sweet potatoes, white sugar and butter--stir until mixed. Take one large marshmallow at a time and cover it all over with the mashed sweet potato mixture--set on a plate. Repeat with all marshmallows until you run out of potato mixture. Let them cool to room temperature, then refrigerate for 1 hour. Remove from refrigerator. In a cup, beat the egg white. Crush corn flakes and place them in a bowl. Dip each potato covered marshmallow in the egg white, then roll in the corn flakes. Grease an 8 x 8 baking dish. Place each corn flake covered ball ("popper") in the baking dish so that they are not touching each other. Bake at 400 degrees for 20 minutes or until browned.

#969 - Corn Flake Crisps

(by Stella Ketner - friend)

4 cups Kellogg's Corn Flakes
1/2 cup chopped pecans
1/4 cup butter
1/3 cup King Syrup molasses
1/3 cup Nestle's semi-sweet chocolate chips
1/4 cup white sugar

In a bowl add corn flakes and chopped pecans--stir and set aside. In a saucepan over medium heat add butter, white sugar and molasses--stir and bring to a full rolling boil. Remove from heat and add chocolate chips--stir until all chocolate has melted. Pour the hot mixture over the corn flake mixture--mix as well as you can with a spoon. Drop by tablespoonfuls on to greased cookie sheets. Bake at 350 degrees for 6 minutes.

#602 - Cherrywink Cookies

(by Aunt Betty [Herman] Arnold)

2 3/4 cups Kellogg's Corn Flakes
2 1/4 cups flour
2 tsp. baking powder
1/2 tsp. salt
3/4 cup softened Parkay margarine
1 cup white sugar
2 eggs
2 TBSP milk
1 tsp. vanilla
1 cup chopped nuts
1 cup chopped dates
1/2 cup maraschino cherries (drained, dried on paper towels, then chopped into small pieces)
18 maraschino cherries (drained, dried on paper towels, and sliced into halves)

Measure corn flakes so you have 2 3/4 cups--place them in a Ziploc bag and crush them--set aside. In a small bowl add flour, baking powder and salt--stir and set aside. In a mixer add Parkay and white sugar--beat. Add eggs--beat. Add milk and vanilla--beat. Add flour mixture--beat well. Remove bowl from mixer and add dates and the 1/2 cup chopped maraschino cherries--stir with a wooden spoon. Shape dough into walnut sized balls and roll each ball in the crushed cornflakes--place finished ones on greased cookie sheets. Place a cherry half on the top center of each cookie ball. Bake at 375 degrees for 10 minutes. Remove from cookie sheets IMMEDIATELY.