|Chile Pepper Fever|
|by Susan Hazen-Hammond|
Highly recommended. Chile Pepper magazine. "From chili cook-offs to a little chile art appreciation, this satisfying book covers a lot of territory".
1 - 10 of 240 for cornflakes cookie
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 ... a well greased cookie sheet, leaving 1 ... 350°F oven for 8-10 minutes or until done.
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.
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.
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.
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.
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!
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!
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