| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Grains |
California |
|
48 |
servings |
INGREDIENTS
| 1 |
c |
Flour |
| 1 1/2 |
ts |
Baking powder |
| 1/2 |
ts |
Salt |
| 1/2 |
c |
Shortening or magarine; softened, (not melted) |
| 2/3 |
c |
Sugar [1/4 c. sugar + 3-4 packets Sweet n Low] |
| 1 |
ts |
Grated orange rind |
| 1 |
|
Egg |
| 1/4 |
c |
Evaporated milk [orange juice for parve] |
| 3 |
c |
Corn flakes; (not crushed) |
| 3/4 |
c |
Broken nuts [grape nuts] |
|
|
[3 tbsp. wheat germ] |
INSTRUCTIONS
I know my Mother has a great recipe for corn flake cookies and
e-mailed a request for it. She called it in from California. I never
took it before because it is too dangerous. I can't stop eating them.
I have no idea where she got it, maybe the Settlement cookbook. I'll
give the original recipe then, in brackets, her modifications. She
highly recommends doubling it.
Mix together dry ingredients & set aside. Beat margarine and
gradually add sugar & orange rind. Beat until fluffy. Mix together
egg and milk [or o.j.] Alternately add the dry and liquid ingredients
to the margarine. Gently fold in the corn flakes and nuts. Drop by
teaspoonsful onto greased cookie sheet, about 1 1/2" apart.. Bake in
a pre-heated 350 degree F. oven for about 15 minutes or until lightly
browned. Remove to wire rack and cool.
Posted to JEWISH-FOOD digest by Marcia Goldberg
<safranit@earthlink.net> on Jan 10, 1999, converted by MM_Buster
v2.0l.
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