|
|
 |
Reply
| | From:  Genie· (Original Message) | Sent: 11/10/2007 2:43 AM |
|
Reply
| | | From: Genie· | Sent: 6/18/2008 1:04 AM |
Sunset Bars recipe
3 cups dry cereal of your choice
(wheat germ, corn flakes, oats, etc.)
2 1/2 cups powdered milk
1/2 cup granulated sugar
1/2 cup brown sugar, packed
1/4 teaspoon salt
3 tablespoons honey
3 tablespoons water
1/2 small box orange or lemon gelatin
(or any other flavor desired)
Place dry ingredients in a mixing bowl and mix well.
Combine the honey and water in a pan and bring to a boil.
Dissolve the gelatin in the honey-water mixture. Add to dry ingredients and mix well. Add additional water a teaspoonful at a time until the mixture is soft enough to mold.
Form into bars about 2 to 3 inches long and approximately 2 inches wide. Wrap each bar in aluminum foil.
| |
|
Reply
| | | From: Genie· | Sent: 8/21/2008 10:33 PM |
| Peanut Butter Krispies 2/3 cup eagle brand milk
1/4 cup peanut butter
1/2 cup brown sugar
1/4 cup corn syrup
4 cups rice krispies
Measure first four ingredients in a three quart sauce pan. Cook over medium heat, stirring constantly about 4 or 5 minutes or until mixture is consistency of pudding. Remove from heat. Add rice krispies and stir till well coated. Spread evenly in buttered 9x9 pan. Press firmly. Cut into squares. Usually last about 30 seconds.
| |
|
Reply
| | | From: Genie· | Sent: 9/8/2008 2:00 AM |
Oatmeal Crunch Cookies
1 Cup Crisco
1 Cup White Sugar
1 Cup Brown Sugar
1 Tbsp. Milk
2 Eggs
1 tsp. Vanilla
2 Cups Plain Flour
1 tsp. Soda
½ tsp. Baking Powder
½ tsp. Salt
2 Cups Oatmeal
2 Cups Corn Flakes
1 Cup Coconut
½ Cup Raisins
½ Cup Pecans
Mix shortening, eggs and sugar together. Add milk and vanilla. Sift together dry ingredients. Add to sugar and egg mixture and beat until smooth. Stir in remaining ingredients. Drop on greased cookie sheet by teaspoonfuls, flatten with fork and bake at 350 degrees for 10 minutes. Yields: 8-10 dozen.
| |
|
Reply
| | | From: Genie· | Sent: 9/8/2008 2:01 AM |
Coconut Kisses
2 Egg Whites, beaten stiff
1 Cup Sugar
½ Cup Chocolate Chips
½ tsp. Vanilla
½ tsp. Salt
1 ½ Cup Corn Flakes, crushed
½ Cup Coconut
Beat 2 egg whites until stiff; add salt. Add 1 cup sugar slowly. Fold in 1 1/2 cups corn flakes, crushed. Add 1/2 cup chocolate chips, 1/2 cup coconut, 1/2 teaspoon vanilla; fold until well mixed. Drop teaspoon size on greased sheet. Bake for 15-20 minutes at 350 degrees.
| |
|
Reply
| | | From: Genie· | Sent: 9/9/2008 3:16 AM |
Coconut Corn Flake Cookies Coconut corn flake cookie recipe similar to macaroons. Cook Time: 15 minutes Ingredients: - 1/4 teaspoon salt
- 2 egg whites
- 1/2 cup confectioners' sugar
- 1/2 teaspoon almond extract
- 2 cups corn flakes
- 1/2 cups coconut
- 1/2 cup chopped nuts, optional
Preparation:In a mixing bowl, add salt to egg whites. Beat with electric mixer until stiff by not dry. Add sugar 1 tablespoon at a time, beating after each addition. Add remaining ingredients; mix just to blend. Drop by teaspoonfuls 2 inches apart onto ungreased parchment paper or brown paper on cookie sheets, or use silicone baking mats. Bake at 350° for about 15 minutes. Slip paper off baking sheet onto a wet surface and let steam for a minute.
Loosen with a spatula and remove coconut cookies to wire racks to cool. | |
|
Reply
| | | From: Genie· | Sent: 9/9/2008 3:18 AM |
Cheese Corn Flake Cookies Ingredients:
8 ounces sharp cheddar cheese
1/2 cup butter
1 cup flour
1/4 teaspoon salt
1/4 teaspoon paprika
1/4 pound bacon (optional)
1 1/2 cup corn flakes
Directions: Preheat Oven to 350 Degrees F. Fry bacon until crisp. Drain on paper towels. Cool and crumble fine. Set bacon aside. Reserve drippings for another use. Have cheese at room temperature. Grate. Cream with butter. Mix with flour, salt, paprika. * Toss bacon crumbs gently with corn flakes. Add them to the mixture with a fork so as not to crush flakes. Pinch off piece of dough, roll marble size. Press down on ungreased cookie sheet. Do not roll out, press down lightly to keep from crushing corn flakes. Bake. makes about 50 cookies.
| |
|
Reply
| | | From: Genie· | Sent: 9/9/2008 3:19 AM |
| CHERRY CHIP CORN FLAKE COOKIES | | | 2 1/4 c. flour
1/8 tsp. salt
1 c. butter
1/2 c. sugar
1 egg yolk
1 tsp. almond extract
3/4 c. crushed corn flakes
1 pkg. cherry chips Sift flour, salt. Cream butter and sugar until light and fluffy. Mix in egg and almond extract. Add flour and mix until smooth. Stir in corn flakes and cherry chips. Drop by teaspoon. Bake 375 degrees, 12-15 minutes. | | |
|
Reply
| | | From: Genie· | Sent: 9/9/2008 3:20 AM |
| CORN FLAKE BARS | | | 6 c. corn flakes
1 c. light corn syrup
1 c. sugar
2 c. crunchy peanut butter Bring sugar and syrup to a boil, add peanut butter. Mix well into corn flakes. Press lightly into a 9"x12" greased pan. Top with melted milk chocolate or butterscotch chips. | | |
|
Reply
| | | From: Genie· | Sent: 9/9/2008 3:23 AM |
CORN FLAKE CRISPS | | | 1/2 c. butter
1/2 c. brown sugar
1/2 c. white sugar
1 egg
1 tsp. vanilla
1 1/4 c. sifted flour
1/2 tsp. salt
1/2 tsp. baking soda
1/2 tsp. baking powder
2 c. corn flakes
1 1/2 c. flaked coconut
1/2 c. chopped walnuts Cream together butter and sugars; beat in egg and vanilla. Sift together flour, salt, soda, powder; stir into creamed mixture. Stir in corn flakes, coconut and nuts. Drop by teaspoonfuls onto lightly greased baking sheet about 2 inches apart. Bake at 350 degrees for 10-12 minutes. Cool slightly before removing. | | |
|
Reply
| | | From: Genie· | Sent: 9/21/2008 8:18 PM |
Ultimate Rice Krispies Treats 1/2 of an 8 ounce bag marshmallows
2 tablespoons butter
4 cups Rice Krispies
1 1/2 pounds cream cheese
16 ounces crunchy peanut butter
1 can sweetened condensed milk
1/2 of a 12 ounce bag semi-sweet chocolate chips
2 cups heavy cream
Pinch of salt Melt marshmallows and butter in a saucepan. Add Rice Krispies, stir well and remove from heat. Butter the bottom of a 8 1/2 x 12-inch baking pan and press until flat and smooth. Let cool to room temperature. Mix cream cheese and peanut butter until well blended and smooth. Add condensed milk, blend well and spread evenly over top of cooled Rice Krispies. Scald heavy cream. Place chocolate chips in a stainless steel bowl with a pinch of salt. Once cream is scalded, pour over chips and stir. Once the chips are melted and have a glossy appearance, pour chocolate over the peanut butter/Rice Krispy mix. Place pan in the freezer for 30 minutes to 1 hour. Cut into triangles and garnish with vanilla sauce, whipped cream, strawberries or chocolate pieces. Serves 4-6. | |
|
Reply
| | | From: Genie· | Sent: 10/9/2008 9:07 PM |
| Apricot Coconut balls 1/4 cup butter 6 Tbl sugar 1 egg yolk 1/2 can Solo Apricot filling 2 cups Rice Crispies 1/2 tsp vanilla 2 1/2 cup flaked coconut 1/2 cup chopped nuts- pecan or walniuts Melt butter in heavy saucepan, add sugar, Solo filling and egg yolk. Cook & stir over low heat 10 minutes.. Remove from heat an stir in nuts, cereal and vanilla. Form ino balls and roll in coconut. Store in refrigerator. Makes 36 balls | |
|
|
|
Free Forum Hosting
Important Announcement
First
Return to Cookies/Bars