Bring sugar and syrup to boil.
Remove from heat and stir in peanut butter and corn flakes.
Shape into balls with buttered hands.
Combine softened margarine, Crisco oil, white sugar, brown sugar, egg and vanilla.
Add plain flour, salt and soda.
Then add corn flakes, Quaker oats and pecans.
Mix well.
Drop by teaspoon on cookie sheet which has been sprayed with Pam.
Bake at 300\u00b0 for 10 minutes.
(Note:
Refrain from cooking too long.)
Yields 8 to 10 dozen.
Preheat the oven to 350\u00b0F. Lightly grease 2 baking sheets.
Beat butter and sugar in a large bowl with an electric mixer until light and fluffy. Beat in egg and vanilla. Fold in flour, 1 cup of the corn flakes, chocolate chips, raisins and cherries.
Roll tablespoonfuls of mixture into balls. Lightly crush remaining corn flakes. Roll balls in corn flakes. Place 1 1/2 inches apart on prepared pans.
Bake for 12-15 mins, until golden. Cool on pans for 5 mins; Remove from pans; cool completely on a wire rack.
nto butter mixture. Stir in corn flakes and coconut. Roll level tablespoons
Preheat the oven to 400\u00b0F. Grease and line 2 baking pans with parchment paper.
Combine condensed milk, peanut butter and corn flakes in large bowl. Drop level tablespoons of mixture, 2 inches apart, onto prepared pans. Bake for 12 mins. Cool completely on pans.
Melt chocolate in small heatproof bowl over small saucepan of simmering water (don't let water touch bottom of bowl). Drizzle cookies with chocolate. Let stand at room temperature until chocolate sets.
Heat sugar and syrup until it bubbles.
Remove from heat; add peanut butter.
Add corn flakes.
Toss until covered.
Shape into cookies or spoon onto foil or wax paper.
Double recipe easily. Freeze, if desired.
Combine sugar and corn syrup in a large saucepan and heat just until sugar is completely dissolved.
Stir in peanut butter and corn flakes.
Drop by teaspoonfuls onto waxed paper.
Let cool completely or place in greased baking dish and let cool and cut into squares.
Makes 3 to 4 dozen cookies.
Bring syrup and sugar to a boil in a saucepan. Remove from heat and stir in peanut butter until smooth. Add corn flakes and stir until flakes are well coated.
Let cool in pan for 2 or 3 minutes. Drop by spoonfuls onto waxed paper to set. Makes 36 cookies.
Combine sugar, syrup and peanut butter in a saucepan.
Blend together until smooth and boiling.
Remove from heat and immediately pour onto corn flakes.
Corn flakes should be in a large round bowl.
Stir the mixture together until all corn flakes are covered.
Spoon out of bowl onto wax paper.
Allow to cool.
Mix sugar and Karo and bring to a boil.
Add peanut butter and vanilla.
Mix.
Stir this over corn flakes.
Drop cookies on wax paper.
Bring sugar and syrup to a boil.
Let boil about 1 minute. Remove from heat.
Stir in peanut butter and corn flakes.
Pour into greased pan and press down until cookies are firm.
Cut when cool.
Sift together flour, soda, baking powder and salt.
Cream together shortening and sugar until light.
Add eggs and vanilla. Cream until fluffy.
Add dry ingredients.
Mix well.
Add coconut and corn flakes.
Drop by spoonfuls on greased cookie sheet 1 1/2 inches apart.
Bake at 350\u00b0 for 8 to 10 minutes or until browned. Makes 90 cookies.
In a large sauce pan combine corn syrup and sugar.
Bring to a boil and remove from heat.
Stir in the peanut butter.
Add the corn flakes.
Stir until corn flakes are covered with syrup mixture.
Drop tablespoons on wax paper.
Mix the corn flakes and coconut together in a large bowl.
Put corn syrup in pan and heat until boiling.
Remove quickly and add peanut butter.
Stir.
Add to corn flakes and stir quickly. Spoon out on wax paper.
Let cool.
In large mixing bowl, combine corn flakes, ketchup and egg.
Mix in ground beef.
Shape in 1 1/4-inch meatballs.
Place in single layer, in shallow baking pan, coated with cooking spray.
Bake at 400\u00b0 F for 12 minutes or until browned.
In 4-quart saucepan, combine remaining ingredients.
Simmer over low heat 15 minutes, stirring frequently.
Add meatballs.
Continue cooking 15 minutes.
Place corn flakes in a 9 x 13-inch pan and set aside.
In a microwave-safe container, combine sugar and Karo syrup.
Mix, then cook in microwave for two minutes.
Remove and add peanut butter; mix, then cook for one minute in microwave.
Remove and stir well, then pour mixture over corn flakes, then stir.
Let cool; cut into squares and serve.
Mix sugar and Karo and let come to a bubbly boil.
Stir in peanut butter and vanilla.
Add corn flakes.
Mix and drop onto waxed paper.
Sift flour, baking powder, soda and salt.
Cream margarine, white sugar, brown sugar and vanilla.
Mix these together and add corn flakes and coconut.
Bake in 350\u00b0 oven for about 14 minutes.
Bring to boil over low heat, Karo syrup and white sugar. Remove from heat and add peanut butter and oleo.
Mix well.
Pour over corn flakes and walnuts.
Mix to coat.
Drop on cookie sheet. Cool and enjoy.
Put sugar and syrup in container.
Let come to a boil (just a boil), stirring continuously.
Add peanut butter to syrup mixture and stir until smooth.
Pour this over corn flakes and work quickly, blending thoroughly, to coat flakes.
Pour out into greased pan. Cut while warm. Makes about 100.