Sunday 20 October 2013

Cornflakes Dessert Recipes

                Cornflakes Dessert Recipes

Corn flakes are breakfast cereals made by combining milled corn with sugar Milled corn. The major ingredients include milled corn, sugar, iron, high fructose corn syrup and vitamins (A, B, C, D, and E). A bowl of cereal in the morning will help children maintain a healthy diet, rather than skipping breakfast and eating more fatty, sugary snacks at mid-morning. Very low in saturated fat and a gives you a good satiety. It has no cholesterol. Corn flakes are very rich in thiamine. Thiamine is good for carbohydrate and energy production. Corn flakes added with milk is a protein rich food. Protein is essential to the structure of red blood cells, for the proper functioning of antibodies resisting infection, hormones, for growth, and for the repair of body tissue. Corn flakes taken with a cup of milk and some freshly cut fruits have proven to be an extremely nutritious and healthy breakfast cereal. One bowl of corn flakes taken with the same quantity of milk gives 150 calories.
Corn flakes consumed with a bowl of milk, nuts and fruits are considered to be one of the most healthiest and nutritious breakfast cereals. It is considered to be nutritionally beneficial as it includes low sugar content and less calories. As it contains fewer calories, it is also low in fat content. This breakfast cereal is considered to be the best meal compared to the other types of meals. Today it is available in a huge variety of flavors including strawberry, mango, chocolate, banana, mango and so forth. With a huge variety of added vitamins and minerals, this breakfast cereal contains all the necessary nutritional requirements. It contains all essential vitamins including folic acid and vitamin B12, riboflavin, thiamine and niacin. Corn flakes is known to be rich in iron and vitamin content. It is a rich source of vitamin A, B, C, D and E. Most of these products also include nuts such as almonds. There are products which include honey, raisins and so forth.
We can easily made corn flakes cookies, marshmallows and other recipes also.


125g butter, chopped, at room temperature
½ cup caster sugar 1 egg
½ teaspoon vanilla extract
1 cup self-raising flour, sifted
2 cups cornflakes
½ cup sultanas
¼ milk choc chips
1. Preheat oven to moderate, 180°C. Lightly grease and line 2 large oven trays.
2. In a bowl, cream butter and sugar together until light and fluffy. Beat in egg and vanilla.
3. Fold flour, 1 cup cornflakes, sultanas and choc chips through mixture.
4. Roll tablespoonfuls of mixture into balls and roll into remaining lightly crushed cornflakes. Arrange on trays about 4cm apart.
5. Bake for 15-20 minutes until golden. Cool on tray for 5 minutes. Transfer to a wire rack to cool completely.


Corn flake-Chocolate Chip-Marshmallow Cookies
Corn flake-Chocolate Chip-Marshmallow Cookies

• 1 cup (2 sticks) unsalted butter, room temperature
• 1 1/4 cups granulated sugar
• 2/3 cup packed light-brown sugar
• 1 large egg
• 1/2 teaspoon pure vanilla extract
• 1 1/2 cups all-purpose flour
• 1 1/4 teaspoons coarse salt
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 3 cups Cornflake Crunch
• 2/3 cup mini chocolate chips
• 1 1/4 cups mini marshmallows
Cream together butter and both sugars in the bowl of an electric mixer fitted with the paddle attachment on medium-high, 2 to 3 minutes. Scrape down sides of bowl and add egg and vanilla; beat for 7 to 8 minutes.
Reduce speed to low and add flour, salt, baking powder, and baking soda. Mix just until dough comes together, no longer than 1 minute. Scrape down sides of bowl with a spatula.
With the mixer on low, add cornflake crunch and chocolate chips; mix until just combined, 30 to 45 seconds. Add mini marshmallows and mix until just incorporated.
Line a baking sheet with parchment paper. Using a 2 3/4-ounce ice-cream scoop or 1/3 -cup measuring cup, portion dough out onto prepared baking sheet. Pat tops of cookie domes flat. Wrap baking sheet tightly with plastic wrap and refrigerate for at least 1 hour and up to 1 week. Do not bake cookies from room temperature or they will not hold their shape.
Preheat oven to 375 degrees. Line additional baking sheets with parchment paper or nonstick baking mats.
Arrange chilled dough at least 4 inches apart on prepared baking sheets. Transfer to oven and bake until puffed, cracked, spread, and browned on the edges, about 18 minutes. Let cool completely on baking sheets.


• 1/2 cup finely ground cornmeal, plus a little extra
• 1 1/2 cups flour (Bittman uses whole wheat)
• 1 1/2 tablespoons honey
• 1/2 teaspoon salt
• 1 tablespoon vegetable oil
1. Preheat oven to 300 F. Lightly dust two baking sheets with corn meal.
2. Put all the ingredients except the honey in a food processor and pulse to combine. Dissolve the honey in 1/4 cup water. Add the honey water to the other ingredients and let the machine run for a little while. Add additional water 1 teaspoon at a time until the dough holds together but isn’t sticky. Divide the dough into two balls.
3. Lightly flour a work surface and roll out the dough as thinly as possible, adding flour as needed to keep the dough from sticking. Bittman says “1/8 inch thick or even thinner.” Transfer the dough to one of the baking sheets. Roll out the second half of the dough and transfer to the other baking sheet.
4. Bake until crisp and lightly browned, about 30 minutes. Let the pans cool completely before crumbling the sheets of baked dough into flakes.

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