1/4 cup sugar
1/2 cup peanut butter, creamy
1/2 cup corn syrup, light
2 cup corn flakes
1 cup coconut, shredded
Directions
In a large heavy saucepan, over low heat,combine the sugar, peanut
butter, and corn syrup. Bring just to a boil, stirring constantly
until the sugar dissolves. Add the cornflakes and coconut. Turn the
heat to low. Drop tablespoonfuls of the mixture onto wax paper and
let cool. Makes about 40.
Servings: 20 servings
Corn Flake Cookies (Stove -Top Peanut Butter Recipe brought to you by Recipe Ideas
Categories: Cookie
The History of Recipes
Transcribed cooking instructions as an idea can be tracked back into the distant past, certainly as far as ancient Egypt, and possibly even further than that. Interesting though that is, these, ancient cookbooks were just simple pictorial, hieroglyphic or cunieform recipes for food preparation.
Moving our culinary historical trip onwards, there are a couple of cookery books which appeared in the 14th Century - a book published under the title `Forme of Cury`, and another entitled `Curye on Inglish`. Despite their titles, these are nothing to do with the indian food that we all know today, but rather recipes for the types of food on the tables of the nobility of that time. In the 15th century, the Crusaders brought back a variety of foods and herbs from the holy land, such as coriander, parsley, and rosemary. The introduction of these new culinary ideas prompted a surge in recipe publications, most of which are now in private libraries. The arrival of TV brought us TV cooks and the recipe books that accompanied them. And that brings us to the present day and the invention of computers and the internet, allowing everybody to access massive numbers of recipes like those on sites such as the one you are reading now. |
We hope you enjoy this Corn Flake Cookies (Stove Top Peanut Butter recipe.
