Conference turris::cooks

    We are looking for a cookie recipe called "Rocks" (no joke).  Our
    grandmother in Nebraska (originally a German from Russia) used to
    make these cookies for us when we were kids.  We have not been
    able to locate this recipe for years, and thought we'd take a
    shot in the dark to see if anyone out there might have heard of
    these cookies or have a recipe.  As far as we can remember, they
    contained raisins and were very, very chewy - they never got
    hard.  Can any one help?  Our mouths are salivating just thinking
    of these cookies!
    
    Thanks!

    Your shot in the dark hit its target! My grandfather was originally
    a German from Russia also, but it was my German grandmother who
    passed this recipe on to my mother. Until her stroke this past year,
    my mother made rock every single Christmas that I can remember.
    You're right. They stay moist forever and provide healthy ingredients
    with a good chew. (I usually increase the allspice and cinnamon
    quantities.) Here goes.
                    
    Mix together, in a LARGE bowl or pan, the following:
                    
    	1 C. shortning  
    	1 C. sugar      
    	4 eggs          
    	1 pound chopped dates
    	1 pound chopped walnuts
    	1 pound raisens
    	1 t. allspice
    	1/2 t. cinnamon
    	1 t. soda dissolved in hot water (how much I don't keep track
    		of, maybe 2-4 tablespoons of hot water)
    	1/2 t. salt 
    	3 C. flour  
                    
    Bake on greased cookie sheet in 350 degree oven, for 15 minutes.
                

     Our local newspaper had an article on "Heritage Week" and the
    following recipe was in it, so I thought I'd pass it on.
                                
    			Mrs. Potters Rock Cookies
    
    1 cup butter or margerine
    2 cups light brown sugar
    one-third cup hot water
    1 1/2 cups seedless raisins
    1 1/2 cups black walnuts
    3 cups sifted all-purpose flour
    1 teaspoon baking soda
    1 teaspoon cinnamon
    3 eggs, lightly beaten
    
    
    Soften butter or margerine and cream together with brown sugar.  
    Add the other ingredients, one at a time, mixing well after each 
    addition.  About 1 tablespoon of dough makes a nice-sized cookie.  
    They spread during the baking so allow for that.  Bake 8 to 10 minutes
    at 375 on a lightly greased cookie sheet.
    
    
    

These are my grandmother's pfeffernusse ("peppernuts") cookies.
To do it right, there are two rules:

	1.) You must "ripen" the dough in the refrigerator 2-3
	    days before baking the cookies.

	2.) You must store the cookies in a closed container
	    with 1/2 an apple for 1 to 2 weeks before serving
	    the cookies.  This can be done in any dark, cool
	    place (refrigerator is good).

INGREDIENTS:

	3 cups sifted flour
	1 and 1/2 teaspoon cinnamon
	1/4 teaspoon cloves
	1/4 teaspoon white pepper
	3 eggs
	1 cup sugar
	1/3 cup very finely chopped blanched almonds
	1/3 cup very finely chopped candied orange peel
	powdered sugar

PROCEDURES:

Sift flour with spices and set aside.  Beat eggs, add sugar, and
beat until thick and lemony.  mix in flour mixture, then almonds,
then orange peel.  Mix thoroughly after each addition.

Wrap in foil, saran wrap, or zip lock bag and chill in refrigerator
for 2-3 days.

Pre-heat over to 350 degrees F.  Using 1/3 dough at a time, keeping
the rest chilled:

	roll dough approx. 1/2 inch thick, and cut with 1 inch
	to 1 and 3/4 inch round cookie cutter.  Space cookies
	1 inch apart on greased baking sheets and bake 15 - 18
	minutes until light brown.

Cool on racks and store with apple in closed container 1-2
weeks in refrigerator or other dark, cool place.

Dredge in powdered sugar before serving.

    I can remember these peanut-butter cookies, when my Mom used to
    bake them.  I always wanted to press the fork onto the cookie to
    make the best looking ones...
    
               Peanutbutter Crinkles
    
    1/2 cup peanut butter         1/4 cup butter
    1/2 cup brown sugar           1/2 cup sugar
    1 egg, beaten                 1 cup sifted flour
    1 tsp. soda
    
    Cream peanut butter & butter.  Add sugars gradually and beat
    til fluffy.  Add egg; beat well.  Sift dry ingredients and add
    to creamed mixture; beat well.  Press cookies with fork onto
    aluminum foil.  Bake 12 minutes at 350 degrees.
    
    
    
    
    
    Theresa. (and Mom!)

    1 cup soft butter or margarine
    1 package  (3 oz) cream cheese softened
    1 cup sugar
    1 egg yolk
    2 teaspoons lemon flavoring
    2 1/2 cups sifted flour
    
         Cream butter, cheese and sugar together. Add egg yolk and flavoring.
    Beat until light and fluffy. Add sifted flour and mix well.
    Force batter through cookie press onto a cookie sheet. (The disk
    I use is the straight, grooved disk. As soon as the cookies come out
    of the oven I slice the rows into into 2 inch cookies.) Bake at
    350 for 8-10 minutes.
    
    *Before putting cookies into oven sprinkle them with colored sugar.

    Do you have to use a cookie press?  Why do you have to slice the
    "rows" if you did use a cookie press? 
    
    I was wondering if you could just "plop" out a small amount to make
    a cookie! (obviously I don't have a cookie press).
    
    BTW they DO sound great! Lemon and cheese are my two favorites
    
    Thanks,
    
    AM

    I HAVE NEVER TRIED MAKING THESE COOKIES WITHOUT A COOKIE PRESS.
    THE ROWS I MAKE ARE LENGTH OF THE COOKIE SHEET, THEREFORE, NEED
    TO BE CUT INTO SMALLER PIECES. I DO IT THIS WAY BECAUSE IT IS EASIER
    AND QUICKER TO PRESS THE DOUGH OUT RATHER THAN STOP EVERY 2 INCHES
    AND START UP AGAIN.
    
    YOU MAY BE ABLE TO FORM THE DOUGH INTO A LOG AND SLICE OF COOKIES
    THAT WAY. TRY NOT TO ADD ANY EXTRA FLOUR AS IT MAY MAKE THE COOKIES
    TOO HEAVY. MAYBE CHILLING IT FOR  A HALF AN HOUR MAY HELP. 

    SOFT PUMPKIN COOKIES, DELICIOUS!!!
    
    1/2 cup of softened butter
    1 1/2 cups sugar
    1 cup Libby's Solid Pack Pumpkin
    1 egg
    1 teaspoon vanilla
    2 1/2 cups flour
    1 teaspoon baking soda
    1 teaspoon baking powder
    1 teaspoon cinnamon
    1/2 teaspoon nutmeg
    1/2 teaspoon salt
    
     Cream butter and sugar in large mixing bowl. Add egg and vanilla;
    beat unitl fluffy.
     Combine flour, baking soda, baking powder, cinnamon, nutmeg, and
    salt. Add to butter mixture alternating with pumpkin, beating after
    each addition.
     Drop by rounded tablespoons on lightly greased cookie sheets. Smooth
    tops.
     Bake in moderate oven at 350%F. 15 to 20 minutes or until lightly
    browned. Cool on racks.
    
    Store in airtight container.
    
    Variations: Try one of the following: 1cup nuts, 1 cup chocolate
    chips, 1cup raisins or anything else you like in your cookies.
    
    My favorite are the plain ones. HAPPY EATING!
    

    Makes 2 dozen cookies:
    
    1 cup butter (room temp)
    3/4 cup unsifted cornstarch (stir before measuring)
    1/3 cup unsifted powdered sugar ("   "       ")
    1 cup flour (again, stir before measuring)
    Cream chees icing:
    1 pkg (3 oz) cream cheese
    1 cup unsifted powdered sugar
    1 tsp vanilla or 1/4 tps other extract (almond, peppermint, etc.)
    few drops food coloring
    
    For cookies:
    1.  Beat  butter at low speed until creamy.  Slowly add cornstarch
    	and powdered sugar.  Turn speed to medium-high and beat until
    	fluffy.
    2.  With wooden spoon, stir in the flour.  Dough should be quite
    	soft.
    3.	Cover and chill 45 min to 1 hr.,(if prepared day before and
    	left in fridge, remove 1 hr before shaping)
    4.	Prepare Cream cheese icing:
    	Blend soft cream cheese w/1 cup powdered sugar until creamy
    	and smooth. Mixture will seem stiff, but will liquefy as it
    	is beaten.  Mix in 1 tsp extract.  Add food coloring.  Mix
    	well.
    5.	Roll dough into 24 1" balls.  Place 1 1/2" apart on ungreased
    	cookie sheet.  With finger, press slight indentation on top
    	of each cookie.
    6.	Bake at 350 for 10-12 min. until cookies are firm but not 	
    	browned.
    7.	Cool. Top each cookie with spoonful of icing and garnish with
    	sliced almonds.

    Here's an easy holiday cookie recipe that's been a favorite at our
    house for years.
    
   			
    			 SNOWBALLS
    
    	2 C. Flour			2 Tsp. Vanilla
    	1/2 Tsp. Salt			1 Egg
    	3/4 C. Butter			1 C. Chopped Nuts
    	1/2 C. Sugar			1 C. (6 oz. pkg.) Chocolate
    					      Morsels
                                              
    
    Sift the flour and salt together and set aside.  Blend the butter
    with the sugar, then beat in the vanilla and egg.  By hand, stir
    in the flour mixture, nuts and chocolate morsels.
    
    Shape into 1 inch balls and place on an ungreased cookie sheet.
    Bake at 350 degrees for 15 to twenty minutes.  Cool slightly, then
    roll in confectioner's sugar.  Makes about 6 dozen.	 
    

    
    
    
    			LACE COOKIES
    
    1 cup finely chopped walnuts
    1/2 cup unsalted butter, softened
    1/2 cup sugar
    2 tbls all purpose flour
    2 tbls milk
    
    FILLING (optional)
    
    1 6 oz pkg semisweet chocolate
    1 1/2 tbls unsalted butter
    1 1/2 tbls milk
    
    Preheat oven to 325 degrees. Line 4 cookie sheets with heavy duty
    foil.  Heat walnuts, butter, sugar, flout and milk in small heavy
    saucepan over medium heat, stirring constantly until butter is melted
    and ingredients are totally blended.
    
    Drip level half teaspoonfuls of mixture onto foil 3 inches apart.
     Bake 12 to 15 min or until golded light brown.  Cool thoroughly
    on foil, then peel foil from cookies.  (These are very delicate
    and must be thotoughly cooled before removal from foil.) Cool on
    tray or rack for another 10 min. before filling. 
    
    Filling:
    Melt all ingredients in double boiler over hot, not boiling, water.
    Stir constantly until smooth. 
    
                     
    
    Makes about 4 doz. single or 2 doz. filled cookies.

    1 cup butter or marg, softened
    1 1/2 cups granulated sugar
    2 eggs
    1 teaspoon vanilla extract
    4 1/2 cups all-purpose flour
    1 teaspoon baking soda
    Royal Icing
    
    1. In large mixer bowl, beat butter and sugar at medium speed until
    fluffy.    
    
    2. Add eggs and vanilla.  Beat until blended
    
    3. In a medium bowl, mix flour and baking soda.  Add to creamed
    mixture 1 cup at a time; beat at low speed after each addition.
    
    4. Wrap dough in plastic; refrigerate at least 1 hour but no more
    than 1 1/2 hours. (If dough is refrigerated longer, let it soften
    at room temperature one houre before rolling.)
    
    5. Preheat oven to 350*F.   For large cookies, work with only enough
    dough for 1 larege cookie at a time.  Roll out dough 1/4 inch thick
    on well-floured board.  Keep dusting with flour to keep dough from
    sticking.  Cut out cookie with small sharp knife using paper patern.
    
    6. Place cookie on cookie sheet lined with  baking parchment.  Punch
    out designs and decorations on cookie using small aspic and jelly
    cutters or freehand using small sharp knife.  Make lace patterns
    by using plastice straws to punch out dough to simulate eyelet.
     Punching 3 or more holes close together forms different shapes
    and motifs.  Bottle tops and caps give many circle cut-out
    possibilities.  Interesting small shapes from sewing notions lend
    themselves to being cutters.
    
    7. Bake 5 to 7 minutes or until cookie is set but edges have not
    yet started to brown.
    
    8. Remove from oven and cool 1 minute on cookie sheet.  Remove along
    with paper and let cool completely on a flat surface.
    
    9. Repeat with remaining dough, making 1 cookie at a time.
    
    10. When cookies are completely cool, decorate iwth Royal Icing
    piped from a pastry bag using a No. 1, 2 or 3 tip.
    
    11. Store cookies in airtight tins.  If stacking, place sheets 
    of waxed paper or paper toweling between layers.
    
    Yield: 8 to 10 large cookies or 3 to 4 dozen small cookies.
    
    Note: Cookies baked as above are for decorative purposes only.
    
    
    
    				ROYAL ICING
    
    1 1/4 cups powdered sugar
    
    1 large egg white, room temperature
    
    1/4 teaspoon cream of tartar
    
    1. In small mixer bowl, combine powdered sugar, egg white, and cream
    of tartar.
    
    2. Beat at medium speed until stiff peaks form, about 7 to 8 minutes.
     If consistency seems to stiff for piping, add water a few drops
    at a time.  If icing is too runny, add more powdered sugar.  When
    piped, icing should hold an even line and not spread.
    
    3. Keep bowl covered with a damp cloth to prevent frosting from
    drying out.
    
    Yield 1 cup
    

    				About Sixty 2-inch cookies
    
    Stir until well blended:
    	1/2 cup white sugar
    	1/2 cup brown sugar
    	3/4 to 1 cup sifted all-purpose flour
    	1/2 teaspoon each soda and salt
    	1/2 cup soft butter
    	1 egg
    	1 tablespoon milk
    	(1 1/2 teaspoons grated orange or lemon rind) optional
    	1/2 teaspoon almond or vanilla extract
    Work in with hands:
    	1 cup rolled oats
    To vary the flavor, you may use 1 1/2 tablespoonfuls of
    molasses and 2 additional tablespoonfuls of flour.  Form
    into a 2-inch-diameter roll on a piece of foil, in which
    you wrap it securely.  Chill for 12 to 24 hours, after 
    which time it can be very thinly sliced for baking.  You
    may hasten the chilling by placing the roll in the freezer.
    Bake refrigerated cookies on a greased cookie sheet, in a 
    400*F oven, for 8 to 10 minutes.  These cookies freeze well
    baked or unbaked.
    

    These are not true lace cookies but do have a lacy texture when
    baked.
    
    				About eight dozen 2-inch cookies
    
    A pale yellow, crisp yet chewy cookie with a shiny bottom.
    Preheat oven to 350*F.
    Beat:
    	3 whole eggs
    Add gradually, beating constantly:
    	2 cups sugar
    Stir in:
    	2 tablespoons melted butter
    	3/4 teaspoon vanilla
    	1 teaspoon salt
    Remove beater. With a spoon, stir in:
    	1 cup shredded coconut
    	2 cups uncooked rolled oats
    Line cookie sheet with foil.  Drop by 1/2 teaspoons
    1 inch apart into pan.  Bake about 10 minutes or
    until the edges are lightly browned.  Lift foil from
    pan, cool until wafters can be easily removed.
    

    
    re..7
    
    I have used these cookies to make little baskets for showers, to
    hold mints or Jordan Almonds.  When you take them out of the oven,
    and before they are cool and brittle, place them on upside down
    muffin tins and shape them around the tin while they are warm. When
    they cool take them off and thread a ribbon through the top and
    make a bow.  There are usually enough holes around the top to lace
    a thin ribbon through. These can be done in bridesmaids colors for
    a wedding shower or in pastels for a baby shower. 
    
    Usually if you are going to make baskets you will only want to bake
    two at a time and you will want them 4 or 5 inches in dia. which
    means using tbls. instead of tsp. to drop cookies.
    

                                Almond Cookies
    
    1 stick of unsalted butter (not margarine)
    1/3 cup confectioners sugar
    3/4 cup plus 2 tbls. flour (sifted)
    1/8 tsp. salt
    1 tsp. vanilla
    1 tsp. almond extract
    1/2 cup finely chopped almonds
    
    Cream butter and confectioners sugar in bowl.  Add flavorings and
    salt.  Slowly add flour.  Add almonds last.  I usually chop the
    almonds in the food processor.  Shape dough into tiny cresents.
    Bake at 325 degrees for 15 minutes.  When cookies are cool, roll
    them in confectioners sugar.  (And try not to eat them all before
    you get them into the cookie container)
    

    These are great. The recipe I have has orange juice or flavor in
    them and it gives them a really nice flavor. Otherwise I would probably
    use almond flavoring as I love almond stuff.

    1/2 cup all-purpose flour
    1/4 teaspoon baking powder
    1/2 cup sugar
      6 tablespoons butter or margarine, melted
    3/4 cup rolled oats
      2 tablespoons whipping cream
      2 tablespoons light corn syrup
      2 teaspoons vanilla
    
    Stir together flour, baking powder, and sugar.  Combine butter,
    rolled oats, cream, corn syrup, and vanilla.  Add to dry ingredients
    and mix well.  Drop batter by rounded teaspoonfuls 2 inches apart
    onto a greased cooking sheet.  Bake in 350 oven 8 to 10 minutes
    or until golden.  Let cool about 1 minute on pan; loosen edges and
    carfully transfer to rack.  Cool completely.
                                                     
    Makes about 4 dozen.
    

    Reply .12 looks like the recipe from Fanny Farmer. My mom makes them
    once in a while and before they have a chance to cool she rolls them
    into finger size rolls. I always wished she'd dip them in chocolate,
    but they're pretty good (and rich) already!

<chead>(Snickerdoodles)

<list>(simple)
<le>1 C soft shortening 
<le>1-1/2 C sugar 
<le>2 eggs 
<le>2-3/4 C flour 
<le>2 tsp cream of tartar 
<le>1 tsp baking soda
<le>1/2 tsp salt
<le>2 T sugar
<le>2 tsp cinnamon
<endlist>

<p>Mix shortening, eggs, sugar. Sift together flour, cream of tartar, baking soda
and salt. Add to sugar mixture. Chill till firm enough to handle. Roll into 1
inch balls. Roll in a mixture of sugar and cinnamon. Place 2 inches apart on
ungreased baking sheet. Bake at 400 degrees for 8 to 10 minutes. 

    This recipe was given to me by my mother-in-law, who was helping me
    with my undeniable sweet tooth... I have been restricted to a no sugar,
    no yeast diet, and so this was a welcome addition to an otherwise
    sweet-free diet!  Also, for those of you watching your cholesterol,
    this recipe is super.  It contains absolutely NO cholesterol.
    
    If you are a real sweet-tooth, these are probably not going to be your
    favorite cookies, but for me, they are a delicious treat, after no
    sugar at all...
    
    Pure Fruit Cookies
    
    Preheat oven to 350 F
    Makes about two dozen cookies for appx. $3.04
    
    Nutrient value per cookie:
    105 calories	2 g protein
    5 g fat		14 g carbohydrate
    14 mg sodium	0 mg cholesterol
    
    Ingredients:
    
    3 medium-sized ripe bananas
    1/3 c peanut or safflower oil
    1 tsp vanilla
    1/8 tsp salt (I omit salt entirely)
    1 1/2 rolled oats
    1/2 c uncooked oat bran (for creamy-style hot cereal)
    1 1/2 c coarsely chopped mixed dried fruits (such as dates, apricots
    and raisins)
    1/2 c chopped walnuts or almonds
    
    Preheat oven to 350 F.  Grease 2 large cookies sheets.
    Mash bananas in a large bowl until smooth, making approximately 1 1/2
    cups of mashed banana)
    Stir in oil, vanilla and salt. 
    Add oats, oat bran, mixed fruits and nuts.  Stir well to combine.
    Drop by rounded measuring tablespoonfuls onto prepared cookie sheets,
    about one inch apart.  Flatten out slightly with the back of the spoon.
    Bake for about 20-25 minutes, or until bottoms and edges of cookies are
    lightly browned.  Transfer to wire rack to cool completely.  Store in
    refrigerator.
    
    Enjoy!

    There are two books out, one called "Smart Cookies" and the other
    called "Smart Muffins" that feature health-food ingredients.  I forget
    the name of the author, but both books are in print.  I ordered my copy
    at the book store.  I doubt that kids will give up Double-Stuff Oreos
    for anything in either book, but I like 'em.
    
    P.

    I made the pure fruit cookies yesterday. Got the recipe from a
    magazine. They called them breakfast cookies. They are great! You
    can buy fruit bits in a package in the raisin section (Sunmaid).
    That's what I used, along with chopped walnuts.
                       
    And just a hint...the batter is much stiffer is you let it sit for
    a little while (an hour maybe) and the spoonfulls stay together
    better so that they don't fall apart before baking.
    
    They are wonderful!                                

    I found the recipe for Starlight Mint Surprise cookies for you.
    It was in the First Pillsbury Bakeoff.
    
    3.4 cup oleo or butter, half shortening may be used
    1 cup sugar
    1/2 cup firmly packed brown sugar
    2 eggs
    2 tbs. water
    1 teasp. vanilla
    3 cups all purpose or unbleached flour
    1 teasp. soda
    1/2 teasp. salt
    9-oz pkg. solid chocolate mint candy wafers
    walnut halves
    
    In large bowl, combine first six ingredients; blend well.  (Lightly
    spoon flour into measuring cup; level off.)  By hand, stir in flour,
    soda, and salt; mix thoroughly.  Cover and refrigerate at least 2
    hours.
    
    Heat oven to 375 degrees.  Grease cookie sheets.  Enclose each wafer,
    (or half wafer) in about 1 scant tablespoon dough.  Place 2 inches
    apart on greased cookie sheets.  Top each with a walnut half.  Bake at
    375 degrees for 10 to 12 minutes or until light golden brown.
    
    3 1/2 to 4 dozen cookies.
    

    
    1/3 c. margarine
    1 bag marshmallows
    1/2 tsp. vanilla
    1 tsp. green food color
    6 cups cornflakes
    cinnamon candies (optional)
    
    Melt margarine, marshmallows, vanilla and food color, stirring all
    the while.  Add cornflakes, mix well.  Plop on buttered wax paper
    and quickly mold into desired shapes.  Decorate with candies.
    
    

    I just made these cookies around Christmastime and they were REALLY
    aptly named!  They are delicious, and even better once they've cooled.
    
    Yum!
    

    
    Someone gave me this recipe and I made them this weekend, they went
    over big, moderator, pls move this if it's duplicated.
    
                            Special K cookies
    
    1 cup flour
    1/4 tsp baking soda
    1/4 tsp salt                  put aside
    
    1 egg
    1/4 lb butter melted
    1 tsp vanilla                 beat together mix with ingredients above
    
    1 cup special k
    3/4 cup choco chips
    2/3 cup flaked coconut        add this to above mix well cook by 
                                  teaspoonfuls on cookie sheet 350 for 8/10
                                  minutes or until golden brown
    

    Grease the cookie sheet?

    you don't grease the cookie sheet, they will burn
    

Can you use Corn Flakes instead of Special K ??  do you crush the cereal ??

    re:  .3
    
    Not if you want to call them Special K Cookies.
    
    :-)
    
    Steve
    

    yes you can use corn flakes but i find that it makes the cookies		
    alittle more softer than the special k, the special k seems to make
    them light and crunchy
    

  A few weeks ago, I was poking around in the supermarket and discovered the
Carr's line of crackers and cookies. I bought some Carr's Table Water Crackers
and inside there was a coupon for any variety of Carr's Premium Cookies. The
next time at the store, I looked at the Carr's cookies and chose Graham Cookies.
I really like them. I like graham flour but most graham crackers are too hard
and sweet for my taste. Carr's graham cookies have just the right texture and
the right amount of sweetness. I have bought three boxes so far. However, I
don't have any more coupons and I don't like the high price (about $2.50 for a 
small box).
  Are there any U.S.-brand graham cookies on the market that are less expensive?

        <<< Note 25.34 by TOOK::MORRISON "Bob M. LKG1-3/A11 226-7570" >>>
                  -< Cookies: graham cookies (store-bought) >-

  Are there any U.S.-brand graham cookies on the market that are less expensive?

  Bob,

I noticed that the new version of Pepperidge Farm goldfish - the graham kind,
are similar.

Thanks,

Rochelle

Help!


My son is very partial to certain cereals in the variety packs. He is NOT 
partial to Rice Bubbles (krispies?) or cornflakes, so I have masses of little 
packets of cereal no-one likes.

Could someone _please_ post some cornflake/rice bubble biscuit/cookie recipes?


Chele
(I _never_ was a cornflake girl)

    Replies .27 calls for cornflakes, and .28 can be made with cornflakes.
    You can also melt chocolate chips and add a couple of cups of
    cornflakes (maybe add raisins, if you and your son like them), and drop
    by teaspoons.  More candy-like that cookie like.  And there's always
    Marshmallow Treats (must be in here somewhere - .27 is similar).
    
    I agree with your son - I never liked Rice Krispies or Corn Flakes,
    either!
    
    Susan

    Chele,
    
    Try mixing chocolate, peanut butter and a little honey
    with the cornflakes and drop into cupcake tins.  These 
    make not so healthy granola bars.  Add raisins too!
    
    My mom used to put stale potato chips or corn flakes into
    chocolate chip cookies - these were a hit with all my friends
    at school!
    
    Pam

    Just saw this in the newspaper
    
          Peanutty Rice Krispie Pie
     
     1/3 c corn syrup
     1/2 c creamy peanut butter (I don't think vegamite would do Chel's)
     2 c Rice Krispies (Bubbles)
     1 quart nonfat froqen yogurt
     Fresh fruit
    
    Mix corn syrup, peanut butter and cereal together. Press into 9-inch
    pie pan.  spoon frozen yogurt into the crust.  Freeze. Top with
    fresh fruit before serving if desired.  Serves 10
    
    210 calories 
    6.8 g fat
    77 mg sodium
    0mg cholesterol

I'm _not_ tempted to do a vegemite/peanut butter substitution :^0

What is corn syrup?


Chele

    Corn syrup is a liquid sweetener made from corn liquor.  It's
    transparent and has the consistency of honey.  It is almost pure
    sucrose, I think.  I don't know what you would substitute for it if it
    isn't available where you are - I suppose you could use honey though
    honey has more flavor.  Or you could make a sugar syrup by boiling
    down a sugar-water solution.  Most of the recipes I can think of for
    things like popcorn balls, rice krispie cookies, and such stuff use a
    sugar-water syrup, but then again most of those recipes are real old
    (my grandmother's) and so predate corn syrup.  For most of them you
    boil the sugar-water down to a 'soft-ball' stage, meaning that if you
    drop some of the mixture from a spoon into a glass of cold water, it
    will form a soft ball (rather than a liquid stream or a gooey mess).  I
    don't recall the proportions of sugar/water to start with, though,
    since I seldom make this sort of thing - more sugar than you think by
    volume, at least equal volumes, I think.
    
    /Charlotte                                                         

    I THINK it is 1 C sugar � c water to make corn syrup.
    
    I'll try to remember to check our my conversion chart tonight.

    I think the noter in .40 is in Australia ?, so this mightn't be much
    help. However, in the UK/Ireland, I've found golden syrup to be a
    reasonable substitute for corn syrup. It's also mostly sugar, and
    pretty tasteless in its own right. Its manufactured by Tate & Lyle,
    and sold in tins. Golden treacle (but definitely not dark treacle)
    might also work out.
    

    I thought treacle was molasses??  That would certainly impart a very
    different flavor to the rice krispies - might even improve the things,
    but then I am not a big fan of rice krispies anyhow; you get an awfully
    high air-to-food ratio for your breakfast with those things.
    
    
    /Charlotte

    
    
    
    Yes, dark treacle is pretty similar to molasses, sorry if my note
    suggested otherwise. I think its probably a terminology difference 
    ... where I was brought up (Northern Ireland) dark treacle, which is 
    what is usually meant when a recipe says just 'treacle' is fairly 
    similar to US molasses. Golden Treacle is lighter both in colour and 
    viscosity, not as strong-tasting as dark treacle, not as bland as golden 
    syrup. Golden syrup is pretty similar to corn syrup in colour,
    viscosity and lack of any definite taste. As far as I know, the same 
    terms are used in mainland UK, except that golden treacle seems to be 
    harder to find, and dark treacle is often called just 'treacle.'
    

Golden Syrup sounds like the way to go - it's sticky enough to glue just about 
anything (especially fingers).

I might just experiment & see if I can come up with something amazing.



Chele