Cornflakes the cereal, and Battle Creek Toasted Corn Flakes Company, now known as Kellogg's, were officially born on February 19, 1906 by William Keith Kellogg. Cereal was developed as an accident when wheat dough was rolled out and inadvertently left in a pan for a day. When baked, the dough disintegrated into flakes. Mr. Kellogg is considered the inventor of breakfast cereals. Cornflakes are more than a breakfast food; incorporate them into cookies, parfaits and ice cream for desserts.
The crunch of Cornflakes makes the cookies crunch when you bite them. Substitute Cornflakes for half of the crispy rice cereal when you make marshmallow and rice cereal bars. Cornflakes combined with melted butterscotch chips and nuts is a no-bake cookie. Another quick cookie is combining peanut butter with boiling sugar and corn syrup; add Cornflakes by patting them into a pan. Add Cornflakes as you would nuts or coconuts to your favourite cookie recipe.
Parfait and Sundaes
Nuts are rich in protein and calories. If you want the crunch you get from nuts, but not the fat and calories, substitute Cornflakes. Assemble the parfaits and sundaes right before serving so the Cornflakes don't get soggy. Put fresh raspberries, raspberry yoghurt, grated coconut and Cornflakes in a parfait. Use canned apple pie filling, cinnamon ice cream, caramel sauce and Cornflakes for an apple sundae.
Fried Ice Cream
Roll balls of ice cream in Cornflakes. Freeze, then top with sliced fruits. If you're adventurous and have a deep fryer, make fried ice cream. The Cornflakes insulate the ice cream so it doesn't melt in the fryer. Coat the ice cream balls with chopped nuts. Return to the freezer for at least 4 hours. Dip the coated ice cream into beaten eggs and immediately roll in Cornflakes. Fry for no more than 20 seconds.
Crisps and Streusels
Substitute some or all of the flour with Cornflakes when you make the topping for crisps and streusels. Combine brown sugar, cinnamon and butter with your fingers or a pastry blender. Sprinkle Cornflakes over the crisp. Top the Cornflakes with the brown sugar mixture. Bake as the recipe directs.
Crushed Tops and Bottoms
Crush the Cornflakes and use to top cookies, cakes, puddings and custards. Combine with ground cinnamon for extra flavour. Replace about one-quarter of graham cracker crumbs with crushed cornflakes and use for pie crust when combined with melted butter.
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