52252 kellogg flakes good bars Recipes

corn syrup, brown sugar, peanut butter, kellogg special k cereal, seedless raisin, vegetable oil cooking spray

margarine, mars bars, cut into chunks, corn flakes, crushed, semi-sweet chocolate chips, butter

crushed kellogg s toasted corn flakes, all-purpose flour, salt, baking powder, granulated sugar, softened butter, eggs, milk

all-purpose flour, baking powder, salt, pumpkin pie spice, low-fat granola cereal , such as kelloggs, brown sugar (i prefer to use 1/2 cup brown sugar. only using 1/4 cup gives a much less sweet muffin.), nonfat milk, unsweetened applesauce, egg whites, vegetable oil, vanilla, cinnamon, sugar

flour, quick oats, brown sugar, baking soda, margarine, jam (raspberry is really good) or 1 cup preserves (raspberry is really good)

butter, chopped, good-quality dark chocolate, chopped, cocoa powder, caster sugar, eggs, lightly beaten, self-raising flour, mars bars, chilled, chopped, double heavy cream, to serve (optional)

french onion soup, sweet onions, unsalted butter, good beef stock, good chicken stock, bay leafs, a bit of dry sherry or dry white wine...about 1/2 cup, salt , pepper and pepper flakes to taste., good french bread, butter for coating the baguettes or french bread rounds, gruyere , emmentaler and or jarlsberg cheese

peanut-shaped peanut butter sandwich cookies, crushed, butter, melted, sweetened condensed milk, creamy peanut butter, vanilla extract, chocolate-covered peanut butter cups, coarsely chopped, butterfinger candy bars, chocolate-covered crispy peanut butter candy bars, coarsely chopped (we tested with butterfinger), semisweet chocolate morsel, honey-roasted peanuts, sweetened flaked coconut

sweetened flaked coconut, scoops vanilla ice cream, chopped pecans, maraschino cherries , cut into sixths (optional), anisette , liquerur

lemon juice, honey, water, chopped apricots, chopped bananas, butter (cut up ), brown sugar, corn flakes or 1 1/4 cups rice krispies, ceral

sweetened flaked coconut, divided, all-purpose flour, salt, unsalted butter, softened, cut into 1/2-inch cubes, granulated sugar, pure vanilla extract, light corn syrup, granulated sugar, light brown sugar, heavy cream, sweetened condensed milk, unsalted butter, at room temperature, cut into 1/2 inch cubes, pure vanilla extract, good-quality dark chocolate, coarsely chopped (60 to 72%), good-quality milk chocolate, coarsely chopped

chunky peanut butter, butter, bananas, cut up, molasses, sugar, vanilla, eggs (well beaten ), cinnamon, ginger, whole wheat flour, white flour, kellogg special k cereal, crushed, baking powder, baking soda, salt, chocolate chips, salted peanuts, chopped, dates, chopped

corn flakes, egg, milk, all-purpose flour, salt, pepper, boneless skinless chicken breast, salted butter, grain rice

dried apricots, coarsely chopped, dried apples, coarsely chopped, dried cranberries, unsweetened preferred, granulated sugar, water, flour, quick-cooking oats, light-brown sugar, lightly packed, salt, ground cinnamon, cold unsalted butter , cut into 1/2 inch pieces, honey (1/3 cup plus 1 tbsp), sweetened flaked coconut, toasted pecans or 1 cup almonds (or a combination of both), sunflower seeds , roasted and salted

unsalted butter, at room temperature, sugar, pure vanilla extract, all-purpose flour, kosher salt, good raspberry jam , such as hero, good granola without dried fruit, sliced almonds, sugar, for sprinkling

risotto with sausage and cranberry beans, make risotto , you absolutely must use a specific type of rice called arborio rice (carnaroli and vialone nano are also used, some say superior, but are more difficult to find). these types of rice release starch when stirred in a liquid; it is this process which makes risotto, otherwise you just have a starchy mess of mush. these types of rice are identified by their fat round grains and pearly appearance. they can be used to make other sorts of rice dishes, such as pilaf, but other types of rice cannot be used for risotto. arborio is no longer that much of a specialty product; it can be found in most large, well-stocked grocery stores in the italian section. or sometimes, misguidedly, in the asian section., okay , so now we have the rice. you will also need some good, low-salt stock or broth - it should be low-salt not for health reasons, but because a good deal of it will evaporate, leaving its salt behind, and i like to have more control over the salt in a dish. it can be homemade, but i m not going to be a snob about it because, in truth, we go through gallons of store-bought stock in this household and i don tsp see that changing anytime soon. furthermore, risotto is actually a dish which can be whipped up out of thin air when it seems as though you have nothing to eat, as long as you have butter, rice, stock, maybe a few herbs, and some leftover parmesan. i like the kind of stock purchased in tetrapak cartons, because they are resealable and can be put in the fridge and used as needed. if you really want to use homemade but you don tsp have time to make stock or don tsp like the aroma of roasting bones in your house (i don tsp blame you), you can buy really great stock at north market poultry and game - it is expensive, but can be diluted with a 2- or 3-to-1 ratio of water to stock, so it stretches. my general guideline is to plan on 1/4 cup dry rice per person, and about 4 cups of stock to 1 cup of rice. of course, this isn tsp exact and will vary depending on your elevation and the phases of the moon, but it s a good place to start. i usually just use 4 cups of stock and then dilute with water or wine (or sometimes beer, if that s all i have) if i feel i m going to run out., well, we have rice and stock covered, now we just need our setup: place the stock in a saucepan on your rear burner, bring to a simmer, and leave it there with a 6-8 oz ladle in, and place a large, wide saute pan (must be really large, plan that your rice will at least quadruple in size) or dutch oven on the burner in front. get out your favorite wooden spoon and flex your stirring arm., nice thing about using sausage is it s so full of flavor you can leave out the usual onion/garlic/shallot/celery nonsense if you re tired and don tsp feel like chopping. furthermore, sausage goes from the freezer to the pan without suffering too much. okay, let s go, risotto with sausage and cranberry beans - serves 4, links italian sausage , or 1 lb bulk (or hot, or a combination - definitely with some fennel), casings removed, cooked cranberry beans or 1 can white beans, drained, arborio rice, beef , chicken or vegetable stock, butter, freshly, finely grated parmesan cheese , plus more for garnish, an oz) flat-leaf parsley, chopped finely, lemon juice , or juice from 1/2 lemon, salt and black pepper to taste, red pepper flakes to taste, optional, good balsamic vinegar , optional

apple pie bars, all-purpose flour, sugar, salt, baking soda, vegetable shortening (not oil), eggs milk (up to 2/3 cup), crushed corn flakes, apples (peeled, cored, and sliced ), sugar, cinnamon, glaze, powdered sugar, lemon juice, preheat oven to 350 degrees ., crust: in a large bowl, combine flour, sugar, salt, and baking soda. cut-in 1 cup vegetable shortening. separate the eggs. place egg yolks in a 1 cup measuring cup and add milk to the egg yolks until milk and egg yolks equal 2/3 cups., blend the egg mixture into flour mixture until it reaches a dough consistency ., divide the dough in half. roll out 1/2 of the dough to fit the bottom of the jelly roll pan. the crust will be very thin., filling: cover crust with crushed corn flakes. cover corn flakes with prepared apple slices. in separate bowl, combine sugar and cinnamon. sprinkle evenly over apple slices. roll out the remaining dough and cover the apple mixture with it. the dough will be very thin., beat remaining egg whites until they appear semi-stiff. brush them onto the crust ., bake for 35 to 40 minutes. remove from oven., glaze : in a small bowl, combine powdered sugar and lemon juice for . blend until smooth. adjust consistency (add lemon juice if too dry; add powdered sugar if too runny). drizzle over the top of the warm bars., be served warm or cold , and they freeze well, too.

flour, brown sugar, sweetened flaked coconut, unsalted butter, cut up and softened, semisweet chocolate, chopped, unsalted butter, softened, flour, salt, eggs, brown sugar, vanilla, sweetened flaked coconut, toasted pecans, heavy whipping cream, sugar, egg, unsalted butter, softened, sweetened flaked coconut, chopped toasted pecans, vanilla extract