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Date Bars
DATE BARS
Combine 1½ cups chopped dates, 1 cup
chopped nuts, 5 graham crackers rolled to
a dust, 1½ teaspoons baking powder, ½
teaspoon salt, ¾ cup light brown sugar,
½ cup corn flakes, 2 well-beaten eggs and 1
teaspoon vanilla. Spread the batter evenly
in a well-buttered oblong baking pan and
bake in a slow oven, about 325° F., for half
an hour. Cut into small oblongs while
still warm.
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# Date Bars
## Ingredients
- 1 1/2 cups chopped dates
- 1 cup chopped nuts
- 5 graham crackers, rolled to a dust
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup light brown sugar
- 1/2 cup corn flakes
- 2 well-beaten eggs
- 1 tsp vanilla
## Instructions
1. Combine chopped dates, chopped nuts, graham cracker dust, baking powder, salt, light brown sugar, corn flakes, well-beaten eggs, and vanilla.
2. Spread the batter evenly in a well-buttered oblong baking pan.
3. Bake in a slow oven at about 325°F for half an hour.
4. Cut into small oblongs while still warm. -
Corn Flake Pudding
Corn Flake Pudding Kath Bagley
1 qt scalded milk
1 1/2 cup corn flakes
1/2 cup molasses
1/2 " sugar
2 egg (beat)
1/4 cup tapioca
1 teasp butter salt
Bake 2 hour in slow oven
(set in pan like custard) Very fine
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# Corn Flake Pudding
*From Kath Bagley*
## Ingredients
- 1 quart whole milk, scalded
- 1 1/2 cups corn flakes
- 1/2 cup molasses
- 1/2 cup sugar
- 2 eggs, beaten
- 1/4 cup pearl or quick-cooking tapioca granules
- 1 tsp butter
- Pinch of salt
## Instructions
1. Preheat oven to 300°F.
2. Scald milk in a heavy saucepan until just steaming; remove from heat.
3. Stir in corn flakes, molasses, sugar, tapioca, butter, and salt.
4. Allow mixture to cool slightly, then stir in beaten eggs.
5. Pour into a greased baking dish.
6. Set baking dish in a larger pan filled with hot water (water bath).
7. Bake at 300°F for 2 hours, until pudding is set and a knife inserted in the center comes out clean.
8. Serve warm or chilled. -
Cherry Wink Cookies
Marie's Dec. 31 - 1959
Cherry Wink Cookies
Bake 375° F 8 10
to to 12 min. swell
Sift together 2 1/4 cups flour 350° den - good
1 T. Baking Powder
1/2 T. soda
1/2 T. salt
Cream 3/4 cup shortening
1 cup sugar
Blend in 2 eggs
add 2 Tbls milk
1 T. vanilla
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Shape into balls - level small Tbls for each
1
cookie. Crush 2 1/2 cups corn flakes
Roll each cookie in same - Place on
cooky sheet - top each cookie with
a cherry, jam or jelly.
You can add
1 cup pecans
1 " chopped dates }
1/3 " cherries } to cookie mixture
if you wish
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# Cherry Wink Cookies
*From Marie, December 31, 1959*
## Ingredients
- 2 1/4 cups flour
- 1 Tbsp baking powder
- 1/2 tsp soda
- 1/2 tsp salt
- 3/4 cup shortening
- 1 cup sugar
- 2 eggs
- 2 Tbsp milk
- 1 tsp vanilla
- 2 1/2 cups corn flakes, crushed
- Cherries, jam, or jelly (for topping)
### Optional Add-ins
- 1 cup pecans
- 1 cup chopped dates
- 1/3 cup cherries
## Instructions
1. Preheat oven to 375°F.
2. Sift together flour, baking powder, soda, and salt.
3. Cream shortening and sugar together.
4. Blend in eggs.
5. Add milk and vanilla.
6. Mix in sifted dry ingredients.
7. If desired, add pecans, chopped dates, and cherries to the cookie mixture.
8. Shape dough into balls using 1 level tablespoon per cookie.
9. Roll each ball in crushed corn flakes.
10. Place on cookie sheet.
11. Top each cookie with a cherry, jam, or jelly.
12. Bake at 375°F for 8 to 12 minutes. -
Holly Cookies
Holly cookies
30 Marshmallows }
½ C. Butter } melt together
add to melted marshmallows:
green coloring
½ tsp. Vanilla
Pour over 4½ C. corn flakes
Stir to coat each flake. Be careful not
to break flakes. Drop on wax paper - form in wreath
Back:
dot with 3 red cinnamon
candies in clusters - as holly
berries
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# Holly Cookies
## Ingredients
- 30 marshmallows
- 1/2 cup butter
- Green food coloring
- 1/2 tsp vanilla
- 4 1/2 cups corn flakes
- Red cinnamon candies (for decoration)
## Instructions
1. Melt marshmallows and butter together.
2. Add green food coloring and vanilla to melted marshmallows; stir to combine.
3. Pour mixture over corn flakes.
4. Stir to coat each flake, being careful not to break the flakes.
5. Drop onto wax paper and form into wreath shapes.
6. Dot with 3 red cinnamon candies in clusters to resemble holly berries. -
Key Lime Cookies
Key Lime Cookies
½ cup butter 1 cup flour
1½ cups powdered sugar ½ teaspoon baking powder
1 egg ¼ teaspoon salt
1 tablespoon grated key lime zest 2 cups crushed corn flakes
2 tablespoons key lime juice
Cream together butter and sugar. Add egg, lime juice and zest. Stir in
flour, baking powder and salt. Drop 1 tablespoon of batter at a time into a
bowl of crushed corn flakes, rolling to coat completely. Place on ungreased
cookie sheet and bake for 16 minutes in preheated 350-degree oven.
(These cookies spread significantly in the oven, so space them widely
on the cookie sheet.)
Makes 24 cookies.
Nutritional information per serving: 94 calories; carbohydrates 14g; fat
4g; protein 1g, fiber 1g.
Source: "Florida Citrus Treasures Cookbook: A Collection of Heritage Recipes"
(University of Florida, 2003, third edition).
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# Key Lime Cookies
## Ingredients
- 1/2 cup butter
- 1 1/2 cups powdered sugar
- 1 egg
- 1 Tbsp grated key lime zest
- 2 Tbsp key lime juice
- 1 cup flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 2 cups crushed corn flakes
## Instructions
1. Cream together butter and sugar.
2. Add egg, lime juice and zest.
3. Stir in flour, baking powder and salt.
4. Drop 1 Tbsp of batter at a time into a bowl of crushed corn flakes, rolling to coat completely.
5. Place on ungreased cookie sheet and bake for 16 minutes in preheated 350-degree oven.
6. Note: These cookies spread significantly in the oven, so space them widely on the cookie sheet.
Makes 24 cookies. -
Peanut Butter Crunchies
(not baked)
Peanut butter crunchies
5 cups corn flakes
1 box Baker's peanut chips
3 Tablesppons peanut butter
1 pkg. caramel buds
Melt peanut chips and peanut butter and caramel buds over hot water.
Put flakes in bowl and pour mix over.
Stir until cooled. Drop by tablespoon on
waxed paper 1 hr. to set up.
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# Peanut Butter Crunchies (Not Baked)
## Ingredients
- 5 cups corn flakes
- 1 box Baker's peanut chips
- 3 Tbsp peanut butter
- 1 pkg caramel buds
## Instructions
1. Melt peanut chips, caramel buds, and peanut butter over hot water.
2. Put flakes in bowl and pour mix over.
3. Stir until cooled.
4. Drop by tablespoon on waxed paper and let set up for 1 hour.