Crispy Corn Flake Cups Recipe By Tasty Recipes

CRISPY CORN FLAKE CUPS RECIPE BY TASTY

Steps:

• In a bowl, mix the corn flakes and the almonds.
• Put water and sugar in a small pan over medium heat until sugar is dissolved. Whisk occasionally.
• Remove the sugar and water mixture from the heat and add the corn flakes and almond mixture.
• Spoon the Corn Flakes mixture into cupcake bake cups. Allow the crispy corn bites to cook before serving.
• Enjoy!

CORN FLAKES HONEY CUPS (A-MUST-TRY)

Steps:

• Preheat the oven to 150ºC.
• In a saucepan, melt butter & honey (3/4 cup + 2 tablespoons) over low heat, stirring constantly until butter is melted.
• Remove from heat & let cool.
• Add corn flakes and mix evenly.
• Add in toasted almond nib & mix evenly.
• Spoon in small paper cups & bake in the preheated oven for 10 minutes. Don't overcook them.
• ENJOY!

CORNFLAKE CRISPS

Steps:

• In a large bowl, cream the butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and baking soda; gradually add to creamed mixture and mix well. Transfer to a larger bowl if necessary. Stir in the remaining ingredients until well blended. , Drop by tablespoonfuls 3 in. apart onto ungreased baking sheets. Bake at 350° for 12-14 minutes or until golden brown. Remove to wire racks to cool.

WINTER PUDDING RECIPE BY TASTY

Steps:

• In the microwave, melt the dark chocolate with the butter.
• Once melted, stir in the kosher salt..
• On the stove over high heat, pour the milk into a pot and mix in the melted chocolate and butter. Stir in the hot cocoa powder.
• Mix in the cornstarch and sugar. Once the pudding starts to bubble and
• thicken, mix it steadily for 10 minutes. Then remove the pudding from the stove.
• Pour the pudding into a blender and blend until the cornstarch is combined and the pudding is textured with tiny lumps.
• Transfer the pudding to a bowl and store it in the fridge for about 30 minutes, stirring it once after 15 minutes.
• Garnish with mint leaves and enjoy.

CRISPY BAKED CORN FLAKE CHICKEN

Steps:

• Preheat oven to 425°. Drizzle butter in a 13x9-in. baking dish. In a shallow bowl, combine the cornflakes, flour and seasoned salt. Place egg substitute in another shallow bowl. Dip chicken in egg substitute, then roll in cornflake mixture. Repeat., Arrange chicken in prepared dish, meatier side down. Bake, uncovered, for 20 minutes. Turn chicken over; bake until a thermometer reads 170°-175°, 10 to 15 minutes longer.