Cornflake Marshmallow Cookies-Secret Recipe Club

Every month I look forward to getting the email with my blog assignment for Secret Recipe Club.  It means that I can go and secretly check out someone’s blog, choose some terrific recipes to try and post one here on Reveal Day.

My assignment this month was Sarah's Kitchen.  Sarah is a gal from Kent, England who now lives in Texas.  She became an American citizen in 2010.  Sarah has been blogging since 2008 so there were lots of wonderful recipes to choose from

Since we are great fans of cubed steak, I had to make Steak Fingers.  I made them with both beef and pork cubed steak, and we like them very much.

Always looking for new potato recipes, I found Fresno Potatoes and Greek Lemon Potatoes.  I also found No Knead Bread, Processor Danish Pastries, and Sweet Corn Tamale Cakes.  All of these recipes have something in common, and that is that they require baking in an oven.  Unfortunately, we have hade 100+ degree heat for some time now, and I certainly didn’t want to use the oven, so I won’t be making these until the heat cools down.

However, even though it is hot, the Cornflake Marshmallow Cookie recipe kept calling my name, and I finally succumbed even though it, too, requires the use of the oven.  I decided that I could make the Cornflake Crunch early in the day and bake the actual cookies late in the evening, which is what I did.

I had about 1 1/2 c. more Cornflake Crunch than I needed for the cookies.  It was very good just to munch on, but I have an idea to use it up which I will post later.  I was a little concerned about the amount of salt called for in the cookie part of the recipe so I reduced it to 3/4 t.

I used a 1/4 c. ice cream scoop to form my cookies so they were probably a bit smaller than Sarah’s cookies as she used 1/3 c. for each one.  I formed all my cookies and put them on a parchment-lined baking sheet and put that in the fridge to chill.  I put 4 cookies at a time on another parchment-lined baking sheet to bake.  The cookies spread a lot, so more than 4 cookies spread into each other.

It may have been my oven, but 375 degrees was too high, and the first pan of cookies burned.  I reduced the heat to 350 degrees, baked the cookies for 15 minutes and they came out perfect.  The cookies do need to sit a bit before they are removed from the pan.  I just very carefully slid the parchment paper with the cookies onto a counter, lined my baking sheet with a new piece of parchment paper and continued baking.  These are very BIG crispy, crunchy somewhat delicate cookies.  I suggest that they be served with a napkin to catch the crumbs.  They will certainly satisfy any cookie cravings you mightbe  having.

Go visit Sarah’s blog and find yourself some great recipes.

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Cornflake Marshmallow Cookies
From Sarah’s Kitchen
Cornflake Crunch
5 c. corn flakes
1/2 c. dry milk powder
3 T. sugar
1 t. salt
9 T. butter, melted

Cookies
1 c. butter (2 cubes), softened
1 1/4 c. sugar
2/3 c. light brown sugar, firmly packed
1 egg
1/2 t. vanilla extract
1 1/2 c. flour
1/2 t. baking powder
1/2 t. baking soda
3/4 to 1 1/2 t. salt (you choose)
3 c. Cornflake Crunch
2/3 c. mini chocolate chips
1 1/4 c. mini marshmallows

To make the Cornflake Crunch, place cornflakes in a large mixing bowl and crush well with you hands. Add the milk powder, sugar and salt.  Pour in the butter and stir until well blended. Spread mixture onto a parchment paper-lined baking sheet.  Bake at 275 degrees for 20 minutes.  Remove from oven and let cool.  Then break up with your hands.

To make the cookies, put butter and sugars in the bowl of a stand mixer.  Cream together for 2 minutes.  Add eggs and vanilla and beat for 8 minutes  Combine flour, baking powder, baking soda and salt.  Stir to blend.  Reduce mixer speed to low and add dry ingredients, mixing just until combined.  Remove bowl from mixer and stir in Cornflake Crunch, chocolate chips and marshmallows with a spoon or spatula.

Line a baking sheet with parchment paper.  Scoop 1/4 to 1/3 c. mounds onto the baking sheet.  Cover with cling wrap and refrigerate for 1 hour.

Heat oven to 350-375 degrees.  Remove 4 cookie mounds from fridge and place on a parchment paper-lined baking sheet.  Bake for 15 to 18 minutes.  Let cool for at least  5 minutes before removing from baking sheet or carefully slide parchment paper onto a counter, cut a new piece of parchment paper and continue baking.

The cookies will be big-5 or 6 inches in diameter.  They are somewhat delicate so handle carefully.  Makes about 18 cookies.

You can find all the details about joining in the fun of Secret Recipe Club here.

An InLinkz Link-up

Cherry, Coconut and Cornflake Dream Bars-12 Weeks of Christmas Treats

With a topping chuck full of chopped candied cherries, coconut, cornflakes and nuts over a brown sugar shortbread-like crust, I like to call these Three C Bars.  I am told by "whomever they are" that Three C Bars would not be very search-engine friendly so hence the long title name.

This is week 8 of 2013’s 12 Weeks of Christmas Treats.  Thanksgiving is just over two week away.  The time is certainly flying.  I hope that you are checking out the links in this great party each week.  There are always wonderful recipes to add to your Christmas goodies.

This recipe is a bit different version of the ever-popular dream bar.  The cornflakes are an unusual addition and provide a bit of extra crunch to the topping.  The cherries make the bars look Christmas festive and can be red, green or a combination of both.  I used walnuts, but almonds, hazelnuts pecans are very good also.

An easy way to cut down on the amount of time that it takes to make the crust, is to cut the butter into fairly small cubes when you add it to the flour mixture.  This makes less effort with the pastry blender.  The cornflakes need to be folded into the egg mixture very carefully so that they aren't crushed.

These bars are a quick, easy and delicious addition to any holiday cookie platter.

Cherry, Coconut and Cornflake Dream Bars
1 c. all-purpose flour
1/2 c. brown sugar, firmly packed
1/4 c. butter or margarine
2 eggs at room temperature
1 c. brown sugar, firmly packed
1 t. vanilla
1/4 t. salt
1/2 c. chopped candied cherries
1 c. coconut
3/4 c. chopped nuts
1 c. cornflakes

Place flour and 1/2 c. brown sugar in a medium mixing bowl.  Cut butter or margarine into small chunks and add to the flour/sugar mixture.  Cut in with a pastry blend until the mixture looks like coarse cornmeal.  Pat evenly in a foil-lined 9x13-inch baking pan.  Bake at 350 degrees about 10-12 minutes or until golden.  (There may be some cracks in the crust.  It is OK.)  Meanwhile place eggs in a small mixing bowl and beat well.  Add the 1 c. brown sugar, 1/4 cup at a time, beating well after each addition.  Stir in vanilla and salt.  Add cherries, coconut and nuts  If the crust is not yet finished baking, set egg mixture aside.  Remove crust from oven.  Allow crust to cool slightly.  Add cornflakes to egg mixture, folding in very gently.  Carefully spread egg mixture over the top of the slightly cooled crust.  Return to oven and bake an additional 25 minutes.  Remove from oven and allow to cool slightly.  Lift from pan using the ends of the foil.  Cut into bars while still warm, pressing down with a knife to be sure to cut through the crust.  Place bars on a rack and cool completely.  Store tightly covered or in a zip top bag to keep the coconut and cherries soft.  Makes 36 bars.

Brenda from Meal Planning Magic continues to do a wonderful job of hosting this great holiday party.

If you would like to join us for the last few weeks, you can pop over here to sign up.

I am linking to these great parties:
Wednesday Whatits
Wonderful Wednesday
Your Whims Wednesday
Wow Me Wednesday at Ginger Snap Crafts
Wake Up Wednesday
Creative Munster Party
Whimsy Wednesday
Show and Share Wednesday
Wow Me Wednesday at Polka Dots On Parade

Be sure to check out the links below for other delicious treat ideas.

Corn Flake Pecan Crispies-Saturday Sweet

I really like the texture of cookies that are made with a combination of butter and vegetable oil.  This is one of those recipes.  It makes a cookie that is somewhat like the Pecan Sandies available at the grocery store.  Kind of like a crispy shortbread.

The  problem with these cookies is you want to eat them like popcorn.  The good thing is that the recipe makes a big batch so you can.

Having cereal as an ingredient always makes cookies seem to be a bit healthier.  Although this recipe calls for corn flakes, any similar flaked cereal could be substituted.

I adapted this recipe from one I found in a little $1.00 cookbook.  From the looks of the recipes and photos, they may have originally been published by Leisure Arts.

Corn Flake Pecan Crispies
1 c. butter or margarine, softened (I use butter)
1 c. sugar
1 c. brown sugar, firmly packed
1 c. vegetable oil
1 egg, at room temperature
1 t. vanilla
3 1/2 c. all-purpose flour
1 t. baking soda
1/2 t. salt
4 c. corn flakes, finely crushed (there should be about 1/2c.)
1 c. finely chopped, toasted pecans

In a large mixing bowl, cream together butter and the sugars until fluffy.  Beat in vegetable oil, egg and vanilla.  In a separate bowl combine flour, baking soda and salt.  Add to creamed mixture.  Stir in corn flakes and pecans.  Drop by teaspoonsful 2-inches apart onto a greased baking sheet.  Using a fork dipped in water, press a crisscross on each cookie.  Bake at 350 degrees 10-12 minutes until edges are light brown.  Transfer to a wire rack to cool completely.  Store in an airtight container.  Makes about 7 dozen cookies.

Do you like to use cereal in your cookies?  What is your favorite cereal to use?

Linking to these great parties:

Freaking Awesome Friday
Saturday Spotlight
Weekend Bloggy Reading
Weekend Potluck
Link Party Palooza
Party Junk
Creativity Linky Party
Strut Your Stuff
I'm Lovin' It
Saturday Sharefest

Improv Cooking Challenge-Raisinet Crunch Cookies

 This is the third Thursday and time for another Improv Cooking Challenge.  Thursdays is also the day for 12 Weeks of Christmas Treats so I am posting twice today.  Apparently this is a week of sweets for me.

The two ingredients chosen by Kristen from Frugal Antics of a Harried Homemaker, the host of Improv Cooking Challenge, were oats and raisins.

I am not a fan of raisins, so I almost didn’t participate this month.  I like them in carrot and raisin salad and to eat out of hand, but have never cared for raisins in baked goods.  I do, however, like chocolate-covered raisins.  Weird, I know.

Since I am the Cookie Monster’s grandmother, I begin to think about using Raisinets (chocolate-covered raisins) in a cookie.  I found a cookie recipe that appealed to me in “The Cookie Jar” cookbook from Leisure Arts.  The recipe had many ingredients that I like in a cookie:  brown sugar, corn flakes, oats and coconut.  I substituted Raisinets for the raisins and was in business.

This is a cookie that is crunchy on the outside and soft on the inside.  The chocolate around the raisins added much to this cookie.  These make a great after-school snack.

Raisinet Crunch Cookies
from “The Cookie Jar’
3/4 c. butter or margarine, softened
3/4 c. firmly packed brown sugar
3/4 c. sugar
1 egg
1 t. vanilla
1 1/2 c. flour
1/2 t. baking soda
1/2 t. baking powder
2 c. crushed corn flake cereal
1 c. quick-cooking oats
1 c. sweetened, flaked coconut
1/2 c. Raisinets (this is the amount in a movie-size box I buy at Dollar Tree)

In a large bowl, cream butter or margarine and sugars until light and fluffy.  Add egg and vanilla and beat until smooth.  In a small bowl, combine flour, baking soda and baking powder.  Add dry ingredients to creamed mixture and stir until a soft dough forms.  Stir in corn flakes, oats, coconut and Raisinets until well blended.  The dough will now be fairly stiff.  Drop by tablespoonsful about two inches apart on an ungreased cookie sheet.  Bake at 350 degrees for 8 to 10 minutes or until edges are lightly browned.  Transfer to rack to cool.  Store in an air tight container.  Makes about 5 doz.

Check out the links below to find other great recipes using raisins and oats.  The ingredients for November's Improv Cooking Challenge will be sweet potatoes and honey.  If you would like to join in the fun, all the information including upcoming ingredient combinations can be found on Kristens Improv Page.