Stir together the flour, baking powder, salt and sugar; set aside.
Measure Kellogg's corn flakes cereal and milk into large mixing bowl.
Stir to combine; let stand about 2 minutes, or until cereal is softened.
Add egg and oil; beat well.
Add flour mixture, stirring only until combined.
Portion batter evenly into 12 greased 2 1/2-inch muffin pan cups.
Bake at 400\u00b0 for about 25 minutes, or until lightly browned.
Serve warm.
Yields 12 muffins.
In a large saucepan over low heat, melt butter.
Stir in condensed milk, stirring constantly (do not boil).
When hot, remove from heat and add corn flakes cereal, mixing very well. Pour with a spoon in a buttered pan.
Bake for 15 to 20 minutes in 350\u00b0 oven.
In large mixing bowl, beat egg whites until foamy.
Stir in cream of tartar and almond flavoring.
Gradually add sugar, beating until stiff and glossy.
Fold in almonds, coconut and corn flakes cereal.
Drop by rounded measuring tablespoonfuls onto well-greased baking sheets.
Bake in oven at 325\u00b0 about 20 minutes or until lightly browned.
Remove immediately from baking sheets.
Cool on wire racks.
Yields 3 dozen.
If using corn flakes, crush to yield 1 cup crumbs.
In large bowl, combine crumbs, flour, sugar, baking powder, salt and shredded cheese; mix well.
Beat egg with milk and melted oleo. Add all at once to flour mixture and stir only until moistened. Spoon into 9 greased 2 1/2 x 1 1/2-inch muffin cups.
Bake in 400\u00b0 oven for 25 minutes or until done.
Makes 9 muffins.
b>corn flakes and milk. Let stand 2 to 3 minutes or until cereal
Melt margarine in large saucepan over low heat.
Add marshmallows and cook, stirring constantly, until marshmallows melt and mixture is syrupy.
Remove from heat.
Stir in food coloring.
Add corn flakes cereal.
Stir until well coated. Portion warm corn flakes mixture, using 1/4 cup dry measure. Using buttered fingers, quickly shape into individual wreaths. Dot with red cinnamon candies.
In large saucepan, melt margarine over low heat.
Add marshmallows and stir until completely melted.
Remove from heat. Stir in food coloring.
Add corn flakes cereal.
Stir until well coated.
Using 1/4 cup dry measure coated with cooking spray, evenly portion warm cereal mixture.
Using buttered fingers, quickly shape into individual wreaths or 1 large one.
Dot with cinnamon candies.
Melt margarine in large saucepan over low heat.
Add marshmallows and cook, stirring constantly, until marshmallows melt and mixture is syrupy.
Remove from heat.
Stir in food coloring.
Add Kellogg's corn flakes cereal.
Stir until well coated.
Portion warm cereal mixture using 1/4 cup dry measure. Using buttered fingers, quickly shape into individual wreaths. Dot with red cinnamon candies.
Yields 16 wreaths.
nd chopped cherries. Portion dough using measuring tablespoon.
Shape into
Melt margarine in large saucepan over low heat.
Add marshmallows and stir until completely melted.
Add green food dye until color desired.
Remove from heat.
Add corn flakes cereal. Stir until well coated.
Quickly, using butter spatula or waxed paper, drop corn flakes onto waxed paper.
Shape into wreath and spread teaberries on.
Pour bowl 1/2 full of Kellogg's corn flakes.
Sprinkle liberally with Uncle Sam cereal and lightly with wheat germ.
Now top with fresh fruit (bananas, strawberries, peaches, etc.). Sprinkle on sweetener as desired.
Add 1 tablespoon nondairy creamer, all the skim milk you desire and eat with relish!
Low in fat and sodium.
up butter.
Sprinkle the corn flakes cereal evenly over the top of
Put crushed corn flakes cereal into shallow dish or pan.
Set aside.
In a small mixing bowl, beat egg and milk slightly.
Add flour, salt and pepper.
Mix until smooth.
Measure crushed Kellogg's corn flakes cereal into shallow dish or pan.
Set aside.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 13x9-inch baking dish.
Mix potatoes, sour cream, cheese cubes, and cream of mushroom soup in a bowl; spread into prepared baking dish.
Mix corn flakes cereal and butter in a bowl spread over the potato mixture.
Bake in preheated oven until hot and bubbling, about 1 hour.
Arrange catfish in a lightly greased 13 x 9 x 2-inch baking dish; cover with aluminum foil and bake at 400\u00b0 for 20 minutes or until fish flakes easily when tested with a fork.
Drain and flake.
Combine egg, mayonnaise, mustard and next 7 ingredients in a large bowl.
Stir in fish.
Shape into 8 (2 1/2-inch) patties and coat with crushed corn flakes cereal.
Place on paper towels and refrigerate for 1 hour.
Stir together flour, sugar, baking powder and salt. Set aside.
In large mixing bowl, combine corn flakes cereal and milk. Let stand 2 minutes or until cereal softens. Add egg and oil. Beat well. Add flour mixture, stirring only until combined. Portion evenly into twelve 2 1/2-inch muffin-pan cups coated with cooking spray.
Make a deep indentation in top of batter of each muffin. Fill each with level teaspoon of preserves.
Bake at 400\u00b0 F about 18 minutes or until golden brown. Serve warm with soft cream cheese.
ven for 15 minutes. Stir corn flakes and remaining parsley together in
Preheat the oven to 450 degrees F (230 degrees C).
Line a baking dish with parchment paper.
Combine crushed corn flakes, dill, cayenne pepper, salt, and ground black pepper in a large shallow bowl.
Brush halibut with mayonnaise to evenly coat on all sides.
Gently press the coated halibut fillets into the cornflake mixture to coat all sides; shake off any excess. Transfer breaded halibut fillets to the prepared baking dish.
Bake in the preheated oven until fish flakes easily with a fork, 10 to 12 minutes.
Combine chocolate and butterscotch morsels and peanut butter in a large saucepan.
Stir over low heat until smooth.
Add corn flakes cereal.
Stir until well coated.