NO-BAKE EASY CORN FLAKE CRUNCHIES
I have been making these incredibly easy, sweet treats since I was a kid, and I still LOVE THEM! I don't do the add-ins 'cause I think they are great without them. One tip: try to work fairly quickly after removing from heat because the mixture gets harder to work with as it cools. Having all the ingreds. pre-measured before starting makes this a lot easier. This is a great treat
Provided by Manda
Categories Drop Cookies
Time 15m
Yield 45 cookies
Number Of Ingredients 8
Steps:
- Heat sugar and corn syrup in large saucepan until mixture reaches a boil.
- Remove from heat.
- Mix in peanut butter and vanilla; combine well.
- Stir in corn flakes and desired add-ins.
- Shape into small mounds (about 1 inch) on waxed paper to cool.
Nutrition Facts : Calories 92.7, Fat 3.9, SaturatedFat 0.8, Sodium 57.7, Carbohydrate 13.9, Fiber 0.5, Sugar 7.5, Protein 2.1
STUFFED CANDY CORN CAKE
Not only does this festive bull's-eye cake slice up into pieces that look like giant candy corns, the inside holds a secret cache of the treats themselves that spill forth when you open it up.
Provided by Food Network Kitchen
Categories dessert
Time 4h30m
Yield 12 servings
Number Of Ingredients 15
Steps:
- For the cake: Preheat the oven to 350 degrees F. Butter two 9-inch round cake pans and line the bottom of each with parchment.
- Whisk together the flour, baking powder and salt in a medium bowl. Whisk the milk, vanilla, eggs and egg yolk together in another medium bowl. Beat the butter and granulated sugar in a large bowl with an electric mixer on medium-high until light and fluffy, about 3 minutes. Add about a third of the flour mixture and beat on medium-low until incorporated. Now add a third of the egg-milk mixture and continue to beat on medium-low until incorporated, scraping down the sides of the bowl as needed. Repeat with another third of the flour, then all of the egg-milk mixture and finishing with the flour.
- Divide the batter evenly between the prepared cake pans and bake until the cake has a nice golden brown crust around the edge, bounces back when pressed and a toothpick inserted in the center comes out clean, 35 to 40 minutes. Let cool completely in the cake pans on a rack.
- For the frosting: Combine the confectioners' sugar, butter, milk and vanilla in a large bowl and beat with an electric mixer on low speed until all the sugar is blended into the butter. Increase the speed to medium-high and beat until light and fluffy, about 3 minutes.
- Remove 3 tablespoons frosting and place it in a small bowl; leave this frosting plain. Remove another 3/4 cup frosting, place in another bowl and dye with the orange food coloring. Dye the remaining 3 3/4 cups frosting in the mixing bowl with the yellow food coloring. Fill a piping bag fitted with a 1/2-inch plain tip with the yellow frosting. Fill a second piping bag fitted with a tip with the orange frosting.
- Assemble the cake: Cut a 4-inch circle out of the center of one cake layer (reserve or discard the cut-out cake). Put the cake ring on a spinning cake stand or serving platter and frost the top with about 1/2 cup of the yellow frosting. Fill the hole with the candy corn. Put the other cake layer on top, so that the rounded side of the cake is facing up; push down gently to sandwich the two cake layers together.
- Pipe a ring of yellow frosting along the outside edge of the cake. Pipe a second ring just inside it so they are touching. Pipe the remaining yellow frosting onto the sides of the cake, making sure to connect it to the frosting ring on the top of the cake. Using a large offset spatula, flatten the icing on the side of the cake to frost the outside until smooth.
- Pipe 3 concentric touching rings of orange frosting just inside the yellow rings. Spoon the reserved white frosting on the center of the cake and spread it flat so that it touches the orange frosting.
- Position the tip of a large offset spatula in the center of the cake so the length of the blade looks like a radius and touches the top of all three frostings. Using one continuous, circular motion with gentle pressure (using a spinning cake stand will help), spread the frostings flat on the top of the cake so they form stripes (some of the frosting will come off with the spatula; do not try to reapply it). Let the cake stand at room temperature for 1 hour before serving.
*THE* CAPLAN FAMILY CORN FLAKE STUFFING
This is the stuffing of my youth. YUM! (from the pinch of this, dash of that school of cooking -- This recipe makes enough for a 12-pound turkey):
Provided by GotsaLuvMe
Categories Christmas
Time 1h15m
Yield 9 serving(s)
Number Of Ingredients 9
Steps:
- Cook and stir onion and celery in butter in 10 to 12 inch skillet until onion is just translucent and tender (NOT carmelized). Stir in about 1/3 of the Corn Flakes. Turn into a deep bowl. Add remaining ingredients; toss.
- Stuff turkey just before roasting.
- Do NOT overstuff the bird.
- You may well have too much to fit in the cavity of the bird. Freeze extra or place in casserole along side of the bird.
- STUFFING BALLS: Shape stuffing by 1/2 cupfuls into balls; place in greased baking dish. Cover and cook in 325 degree F oven 30 minutes. Uncover and cook 15 minutes longer. 10 Stuffing Balls.
- Tip for freezing for Thanksgiving/Christmas:.
- NOTE: The unbaked stuffing mixture will freeze great in containers or freezer bags to serve later. To reheat: Thaw and bake it in a greased dish, (rather than in the bird)at 350°F until golden brown on top. Don't overbake!
Nutrition Facts : Calories 274.6, Fat 11.4, SaturatedFat 6.8, Cholesterol 50.6, Sodium 687.3, Carbohydrate 41.3, Fiber 1.6, Sugar 5.7, Protein 4.9
CORN FLAKE TREATS
Make and share this Corn Flake Treats recipe from Food.com.
Provided by Scotty Callies Mom
Categories Breakfast
Time 10m
Yield 12 serving(s)
Number Of Ingredients 4
Steps:
- Melt butter in a large saucepan over low heat.
- Add marshmallows and stir until completely melted.
- Remove from heat.
- Working quickly, add corn flakes , and stir until the cereal is well coated.
- Using a buttered spatula or buttered fingers, press the mixture evenly into a greased 13 by 9 by 2 inch pan.
- When the treats are cooled, cut into squares.
- Serve, and enjoy!
Nutrition Facts : Calories 151.7, Fat 3, SaturatedFat 1.9, Cholesterol 7.6, Sodium 140.7, Carbohydrate 31.6, Fiber 0.4, Sugar 15.2, Protein 1.4
STUFFED CHICKEN BREASTS W-BERRY SAUCE & CORN FLAKE BREADING
This recipe is from one of my favourite cook books, Cooking for the Rushed. As first I turned up my nose at this dish but was pleasantly surprized at how much I enjoyed the flavours & textures.
Provided by Mustang Sally 54269
Categories Chicken Breast
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F
- In a small pot, oven medium heat, add berries & sugar.
- In a small cup, combine in this order; cornstarch, gradually stir in water, lemon juice & cinnamon. Stir until smooth & add mixture to berries. Continue stirring until mixture is bubbly & slightly thickened, then remove from heat & let stand.
- In a medium pot, combine contents according to stuffing package directions (we omit the butter). Add brown sugar to the pot; stir well, cover & remove from heat.
- In a light greased 9 x 13" baking dish, make 8 mounds of stuffing. Place 1 piece of chicken on each mound of stuffing. Sprinkle the tops with Mrs. Dash & pepper. Cover with corn flake crumbs.
- Cook for 45 minutes.
Nutrition Facts : Calories 357.8, Fat 2.9, SaturatedFat 0.7, Cholesterol 68.7, Sodium 563.8, Carbohydrate 51.3, Fiber 3.1, Sugar 24.7, Protein 31
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