CORNFLAKE CRUST
A crust made from breakfast cereal.
Provided by Carol
Categories Desserts Pies 100+ Pie Crust Recipes Crumb Crusts
Yield 8
Number Of Ingredients 3
Steps:
- Mix cornflakes, sugar, and butter or margarine together thoroughly. Press into an 8 or 9 inch pie plate. Chill.
Nutrition Facts : Calories 119 calories, Carbohydrate 12.9 g, Cholesterol 20.3 mg, Fat 7.7 g, Fiber 0.1 g, Protein 0.4 g, SaturatedFat 4.9 g, Sodium 92.4 mg, Sugar 8.9 g
STRAWBERRY CORN FLAKES
Make and share this Strawberry Corn Flakes recipe from Food.com.
Provided by Opossumgravy
Categories Candy
Time 4m
Yield 1 serving(s)
Number Of Ingredients 3
Steps:
- First put your cereal in a microwave safe bowl.
- Now add the water and let is soak while you stir a little.
- Now add the 1 tbsp of your ice cream syrup.I assume it could be caramel or even chocolate just the same way.
- Now heat it all with a loose lid for about 20 to 30 seconds.
- Then take it out and as it cools mix and mush it together.
- Now you should be able to eat it with ice cream, plain, or however you like.
- You could chill it as well.
Nutrition Facts : Calories 101.1, Fat 0.2, SaturatedFat 0.1, Sodium 203.3, Carbohydrate 24.4, Fiber 0.7, Sugar 2.9, Protein 1.9
CRISPY CORN FLAKE CUPS RECIPE BY TASTY
Here's what you need: corn flakes cereal, almond, water, granulated sugar
Provided by Filipa Luis
Yield 12 servings
Number Of Ingredients 4
Steps:
- In a bowl, mix the corn flakes and the almonds.
- Put water and sugar in a small pan over medium heat until sugar is dissolved. Whisk occasionally.
- Remove the sugar and water mixture from the heat and add the corn flakes and almond mixture.
- Spoon the Corn Flakes mixture into cupcake bake cups. Allow the crispy corn bites to cook before serving.
- Enjoy!
Nutrition Facts : Calories 61 calories, Carbohydrate 11 grams, Fat 1 gram, Fiber 0 grams, Protein 1 gram, Sugar 4 grams
STRAWBERRY JAM BARS
I got this recipe from my friend Donna. This recipe is easy and everyone seems to like it. You can substitute any flavor jam or preserves for the strawberry called for in the recipe. Feel free to experiment with your favorite.
Provided by MsKittyKat
Categories Bar Cookie
Time 40m
Yield 24 bars
Number Of Ingredients 6
Steps:
- In a mixing bowl, cream butter and brown sugar until smooth.
- Add egg and mix well.
- Gradually add dry cake mix and corn flakes.
- Reserve 1 1/2 cups of dough for topping.
- Press remaining dough in a greased 13 x 9 baking pan.
- Carefully spread jam over crust.
- Sprinkle with reserved dough and gently press down.
- Bake at 350° for 30 minutes or until golden brown.
- Cool completely on a wire rack.
- Cut into bars.
Nutrition Facts : Calories 210.5, Fat 4.5, SaturatedFat 0.8, Cholesterol 7.8, Sodium 187.9, Carbohydrate 41.4, Fiber 0.5, Sugar 29.8, Protein 1.4
CONTEST-WINNING STRAWBERRY JAM BARS
I bake for a group of seniors every week, and this is one of the goodies they request most. I always keep the ingredients on hand for last-minute baking emergencies. Give these bars your own twist by replacing the strawberry jam with the fruit jam of your choice. -Karen Mead Pittsburgh, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 2 dozen.
Number Of Ingredients 6
Steps:
- In a large bowl, cream butter and brown sugar until smooth. Add egg; mix well. Gradually add dry cake mix and cornflakes. Set aside 1-1/2 cups for topping. Press remaining dough into a greased 13x9-in. baking pan., Carefully spread jam over crust. Sprinkle with reserved dough; gently press down. Bake at 350° for 30 minutes or until golden brown. Cool completely on a wire rack. Cut into bars.
Nutrition Facts : Calories 192 calories, Fat 6g fat (3g saturated fat), Cholesterol 19mg cholesterol, Sodium 206mg sodium, Carbohydrate 33g carbohydrate (22g sugars, Fiber 0 fiber), Protein 1g protein.
HOMEMADE CORN FLAKES CEREAL
This recipe for corn flakes cereal made from scratch bakes in the oven. It stays crunchy in milk and has a lovely sweet and toasted corn flavor that is almost identical to that of the boxed cereal. The recipe makes a small batch (enough for 2 to 3 small bowls of cereal), but you can easily double or triple it-just be sure to divide the batter into additional baking sheets so that it doesn't come out too thick. This cereal is also great to snack on, to top yogurt or ice cream, or to crush to use as breading.
Provided by Alejandra Ramos
Time 2h10m
Yield 2 cups
Number Of Ingredients 5
Steps:
- Position a rack in the center of the oven and preheat to 350 degrees F. Line a rimmed baking sheet with parchment paper or foil and grease lightly with oil or baking spray.
- Whisk 1 cup of the cornmeal with the sugar and salt in a medium bowl. Add the vanilla extract and 3/4 cup water, a little at a time, stirring until the batter is smooth and thin. If it's too dry, add additional water. You want something the consistency of pancake batter.
- Pour the batter onto the prepared baking sheet and spread out evenly. (It won't reach the edges, but that's OK. You want a nice thin layer, about 1/4 to 1/3 inch thick.)
- Combine the remaining 1/2 cup cornmeal with 1 teaspoon water and mix until the mixture resembles coarse breadcrumbs; add an additional teaspoon or 2 of water, if too dry.
- Sprinkle the top of the batter with the cornmeal crumbs (this will help give it a little extra crunchy texture).
- Bake on the center rack, keeping a close eye on it, until the dough has dried out and cracked, 10 to 15 minutes. You're looking for a cracked arid-desert landscape look to it.
- Remove from the oven and reduce the oven temperature to 250 degrees F. Let the baking sheet cool, then use your hands to tear and crack the dough into small flakes. Return to the oven and bake on the center rack until the pieces are toasted, crisp, and golden, about 45 minutes.
- Let cool completely before serving with milk or as you would any cereal. Store leftovers in an airtight container in a cool dry place for up to 2 weeks.
EASY CORNFLAKE TART
Make this cornflake cake for a fabulously easy family dessert that uses simple ingredients. With a pastry case and jam base, it's delicious served with custard
Provided by Anna Glover
Categories Afternoon tea, Dessert
Time 1h
Yield Serves 8-10
Number Of Ingredients 8
Steps:
- Heat the oven to 180C/160C fan/gas 4. Unroll the pastry and briefly roll out on a lightly floured work surface until it's large enough to fit a 23cm loose-bottomed tart tin. Use the rolling pin to lift the pastry over the tin, then press into the corners and sides so the excess pastry hangs over the rim. Trim this away, leaving just a small amount of excess hanging over the rim.
- Line the pastry with baking parchment and fill with baking beans or uncooked rice. Bake for 15 mins. Remove the parchment and beans, then bake for another 5-10 mins until just golden. Remove from the oven and trim any excess pastry from the edges using a serrated knife.
- Heat the butter, syrup and sugar in a small pan with a pinch of salt, stirring frequently, until melted and smooth. Fold in the cornflakes to coat in the butter mixture.
- Spoon the jam into the cooked pastry base, then level the surface. Tip the cornflake mixture over the jam and gently press down until all of the jam is covered with a layer of the mixture. Return the tart to the oven and bake for another 5 mins until the cornflakes are golden and toasted. Leave to cool until just warm before slicing and serving with custard.
Nutrition Facts : Calories 305 calories, Fat 14 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 21 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.49 milligram of sodium
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