|This Book Cooks|
|by Kerry Dunnington|
Vegetables are disguised in cakes, fritters, breads and pancakes and fresh fruit can be found tossed with salad greens, rice and pasta.
Results 1 - 10 of 240 for cornflake cookies
Bring to boil. Remove from heat; add 1 cup crunchy peanut butter. Add 6 cups cornflakes, stir and drop by teaspoonful on waxed paper.
Cream together sugar ... Stir in the cornflakes. Whisk together ... inch space between cookies. Bake in a preheated ... for 8-10 minutes or until done.
Measure cornflakes into large bowl; ... mixture. WORK FAST! Drop by spoonfuls on waxed paper using a rubber scraper to clean out each spoonful. Cool. Enjoy!
Melt bits and peanut butter in double boiler. Then pour into cornflakes and blend. Drop by spoonfuls into greased cookie sheet. (Refrigerate.)
Cream shortening, add ... ingredients, coconut and cornflakes last. Bake at ... 12 minutes. Drop on cookie sheet the size of a quarter and press lightly.
Melt chocolate over hot water. Remove from water and add cornflakes, nuts, and vanilla. Stir well and drop from teaspoon on waxed paper to cool.
Heat sugar and ... butter until soft and add to sugar mixture. Pour over cornflakes and mix well. Press into sheet pan. Makes 1 large sheet pan, 80 pieces.
Add dry ingredients ... in 2 cups cornflakes; mix well ... 2 inches apart (cookies will spread out). ... cookies a little with the bottom of a moistened glass.
Stir and bring ... butter; stir until dissolved. Pour over 6 cups of cornflakes in large mixing bowl. Mix quickly. Let set about 5 minutes. Ready to eat!
Cream butter, sugar, vanilla together. Sift flour, soda. Add to creamed mixture. Add crushed cornflakes (fine). Bake at 350 degrees for 12 to 15 minutes.
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