CARAMEL CEREAL CRISPS
Makes 20 crisps

1/4 cup butter or margarine
1 tablespoon light corn syrup
1 cup dark brown sugar
1 tablespoon water
1/8 teaspoon salt
3-1/2 cups crisp rice cereal

Combine butter and corn syrup in heavy skillet; place over low heat until
butter melts. Add sugar, water, and salt. Cook until mixture comes to a full
boil, stirring occasionally. Boil 3 minutes or to the firm ball stage (242
to
248 degrees). Add cereal all at once while still over low heat and stir
until
evenly coated. Quickly spread mixture in buttered 13 x 9 x 2 inch pan. Mark
in pieces at once. When cool, turn candy from pan and break in pieces with
knife handle.

CORNFLAKE COOKIES

1 cup plain sugar
1 cup brown sugar
2 eggs
1 teaspoon vanilla
2 cups flour
1 teaspoon soda
1 teaspoon salt
1 cup shredded coconut
4 cups cornflakes
Cream together margarine and sugars.  Add eggs and vanilla.
Combine flour, soda and salt, add to mixture.  Add coconut and
corn flakes.  Drop by tablespoons onto greased baking sheet.
Bake at 350 degrees for 15 minutes.