In a heavy pan, bring sugar, Karo syrup and butter to a boil. Take off of heat.
Add vanilla and peanut butter; stir until it melts.
Add Post Toasties; stir to coat completely.
Drop by spoonfuls onto wax paper and cool.
Combine sugar and syrup; bring to a rolling boil.
Remove from heat.
Add butter, peanut butter and Post Toasties.
Put into a 9 x 13-inch pan or drop by spoon.
Cool.
Cook and watch carefully sugar and butter for 3 minutes.
Pour hot syrup over nuts and Post Toasties and place in an ice cold ring mold.
Pack down somewhat in mold.
(For best results, place ring mold in freezer hours before using.
Grease mold with margarine.) Cool in refrigerator.
Release mold onto serving plate and serve with mounds of vanilla ice cream in center.
Bring sugar and syrup to a boil.
Remove from heat and add peanut butter.
Stir until melted.
Mix together Post Toasties, coconut, vanilla and salt.
Mix both mixtures together quickly and drop onto waxed paper while still very warm.
Allow to set.
Crush the Post Toasties in a low flat bowl.
Pour the evaporated milk in another.
Dip the pork chops in milk, then in the crushed Post Toasties.
Add salt and pepper.
Cook on a lightly greased cookie sheet for 35 to 45 minutes or until done.
Pour boiling water over Post Bran and set aside.
Cream butter and sugar.
Add eggs and buttermilk.
Add Kellogg's Bran, add dry ingredients.
Fold in soaked Post Bran.
nd 1 tsp. Equal for Recipes in bottom of 9 inch
nd 1 tsp. Equal for Recipes or 3 packets Equal sweetener
n the refrigerator.
Some recipes call for the dough to
Cream together oil, shortening and sugars.
Add eggs and vanilla.
Sift in flour, baking soda and powder.
Mix in oatmeal, Post Toasties, chocolate chips, pecans and coconut.
Put 6 scoops on each cookie sheet with an ice cream scoop.
Heat oven to 350\u00b0. Cook 10 to 15 minutes.
In a large casserole dish, mix potatoes, sour cream, onion soup mix and cheese.
Also, add salt and pepper in a saucepan; melt butter.
After it melts, crumble your Toasties in with your butter.
When the Post Toasties are pretty well soaked in the butter, spread over the contents already in the dish.
Bake at 350\u00b0 for one hour or until cheese is brown.
Blend the first 3 ingredients together and add the eggs, vanilla, oatmeal and Post Toasties. Sift together and add the flour, baking soda and baking powder.
Stir in the chocolate chips and pecan halves (optional).
Use ice cream scoop to put dough onto large cookie sheet (6 to sheet).
Bake at 350\u00b0 for 18 minutes.
Gradually add sugar to beaten egg whites.
Fold in coconut and Post Toasties.
Add salt and flavoring.
Bake at 300\u00b0 for 12 minutes on greased cookie sheet.
Let stand on sheet until cool.
Melt together margarine and shortening; cream with brown and white sugars.
Add eggs and vanilla.
Sift together baking powder, flour and salt; add to mixture.
Mix in oatmeal, Post Toasties, coconut, chocolate chips and pecans.
Use 1/4-cup measuring cup to drop cookies, 6 cookies to sheet.
Bake at 350\u00b0 to 375\u00b0 for 15 minutes, until light brown.
Fold sugar and salt gradually into egg whites.
Fold Post Toasties and coconut gradually into mixture.
Add almond extract. Drop from teaspoon on greased baking sheet.
Bake in a 350\u00b0 oven for 10 to 12 minutes.
Makes 3 dozen cocoroons.
Boil 1 cup sugar and 1 cup syrup 1 minute.
Add a few chocolate chips.
Take off burner.
Add 1 cup peanut butter and 2 1/2 to 3 cups crushed Post Toasties.
Drop on wax paper.
Sprinkle chicken with Greek seasoning and garlic powder.
Salt as desired.
Mix together mayonnaise and Parmesan cheese.
Brush this on chicken breasts (a little thick).
Roll coated chicken in a mixture of crushed Post Toasties and Parmesan cheese.
Spray pan with Pam.
Arrange chicken in prepared pan.
Bake in 300\u00b0 to 350\u00b0 oven for 15 to 20 minutes.
Remove from oven and drizzle a little butter on top.
Return to oven and bake until golden brown.
Cream sugar and shortening.
Add eggs and beat until smooth. Sift flour, soda, baking powder and salt and add remaining ingredients,
Post Toasties, pecans and vanilla.
Drop by teaspoon on well-greased and floured cookie sheet.
Bake at 325\u00b0 until done.
Arrange in wax paper lined pan the marshmallows.
Fill spaces between with broken walnuts or Post Toasties cereal.
Cover with melted chocolate, cool until hard.
Cut into squares.
Combine all
ingredients
and form dough into balls the size of walnuts.
Bake at 375\u00b0 for 15 minutes.