On July 30, 1898, a new dish appeared in the gastronomic world - corn flakes. It was invented by the American Will Kellogg - and by accident.

Will Kellogg and his brother John were owners of a sanitarium in Michigan. One day, after kneading cornmeal for pies, they were absent on some urgent matter. When we returned, it turned out that the dough had curled up and turned into lumps and flakes. Out of despair - after all corn flour was under strict control - Will decided to fry these lumps. Unexpectedly for the brothers, some of the lumps became airy, and some became crispy and pleasant to the taste. To enhance the taste, Will added sugar to them, and, at his own risk, the cereal with milk and marshmallows was served to vacationers for breakfast. The success of the new dish was stunning; guests demanded only it for breakfast. The rumor about the corn flakes immediately spread throughout the state and then beyond. The brothers patented their invention, and soon opened their own cereal production company, Kellogg's, which is still the market leader to this day.

Breakfast of milk and corn flakes has now become traditional in Russia, so we won’t talk about it. Let's tell you what other interesting things can be prepared from corn flakes.

The cookies are full of advantages: they are low-calorie, airy and very easy to prepare.

You will need:

500 g flakes
150 g shelled nuts
100 g raisins
½ tsp. Baking powder for dough
2 egg whites
150 g sugar
10 g vanilla powder

1. Grind corn flakes and nuts in a blender.
2. Soak raisins in water
3. Beat egg whites with sugar
4. Combine the corn-nut mixture with the egg whites, add raisins, baking powder and vanillin.
5. Preheat the oven to 140C, lay out baking paper, grease it with oil.
6. Form cookies from the dough and place on a baking sheet.
7. Bake for 30-40 minutes until golden brown.

Corn Flakes Casserole

Lightweight and healthy breakfast- the opportunity to diversify a familiar dish.

You will need:

400 g cottage cheese
200 g flakes
200 g milk
2 eggs
2 tbsp. Sahara
1 tsp baking powder
20 g vanillin
Oil for lubricating the mold

1. Separate the whites from the yolks. Beat the whites with sugar.
2. Grind the cottage cheese with the yolks, add flakes, milk, vanillin and baking powder.
3. Stir in curd mass whipped whites.
4. Grease the mold with oil and spread the curd mass in an even layer 3-4 cm high.
5. Bake in the oven at 180C for about 30 minutes until golden brown.

Fruit salad with corn flakes

This salad can be included in the diet menu - only it is better to replace bananas, for example, with kiwi, and avoid grapes altogether .

You will need:

2 apples
2 pears
2 oranges
2 bananas
grape branch
1/4 cup nuts
2 cups corn flakes
natural (unsweetened) yogurt

1. Peel apples, pears, bananas, oranges and cut into cubes.
2. Separate the grapes from the branch.
3. Crush the nuts.
4. Place fruit in a deep plate, add cereal, pour yogurt and sprinkle crushed nuts on top.

Corn flake parfait

An excellent dessert - the taste is not inferior to cakes and pastries, and in terms of calorie content it cannot even be compared.

You will need:

Strawberries, raspberries or any other berries
1 kiwi
1 banana
1 cup yogurt
1/4 cup cereal
Sugar or honey to taste

1. Cut strawberries into halves, cut kiwi into slices, banana into slices.
2. Place yogurt in a glass; if you like it sweeter, add honey or sugar. 3. Place strawberries, kiwi, banana on top and sprinkle with cereal. And again in the same order.
4. Decorate with berries

Corn flake breading

Cornflakes can be used as a breading. To do this, just crush them in a mortar or grind them in a blender. Cutlets, chicken, fish fried in this breading give the dish a new flavor. Children especially like this breading.

Corn flakes can be used not only to prepare quick breakfasts with milk, but also to make delicious, crispy baked goods - cookies. It's not at all difficult to bake these crispy corn flake cookies without flour. Only four ingredients are needed: unsweetened cornflakes, two egg whites, a small piece of butter and sugar or powdered sugar. If desired, of course, you can add dried and chopped nuts, raisins, and vanillin.

Corn Cookie Ingredients

1. corn flakes - 150 grams;
2. 2 egg whites;
3. sugar - 50 grams;
4. butter - 20 grams;
5. vanillin - to taste

Cookies with cornflakes: step-by-step recipe with photos

To make cookies, use sugar-free corn flakes.

Separate the whites from the yolks and add sugar or, better yet, powdered sugar.

Whisk until fluffy.

Add a piece of soft milk to the whipped whites butter and vanillin.

Beat again with a mixer and add corn flakes.

Quickly, but carefully, mix the flakes with the whipped egg whites.

Preheat the oven to 180*C. On baking paper Use a large spoon to place the prepared mixture onto a greased or silicone mat.

Bake cookies until light brown.

Let the cookies cool completely on the baking sheet and then remove them. Ruddy, crispy corn flake cookies will pleasantly surprise you with their taste and ease of preparation. Corn flakes strengthen the immune system and energize you. And the fiber contained in the flakes improves digestion, removes toxins, and improves metabolism. Enjoy your tea!

An excellent opportunity to give a second chance to eat a huge pack of corn flakes, bought a couple of months ago and during this time, everyone at home had become pretty bored with it, not only for its taste but also for its appearance - make excellent cookies from these corn flakes!

By the way, such cookies will turn out not only tasty, but also very useful. After all, if you believe the advertising, corn flakes contain many useful vitamins and microelements.
True, most nutritionists are convinced that information about their benefits is significantly exaggerated, because during their preparation, corn grains are subjected to heat treatment several times, and under the influence of high temperatures, most of the beneficial substances are known to be lost.
But manufacturers are not bothered by the opinion of nutritionists. They persistently continue to introduce into our minds the idea of ​​​​the benefits of children eating cereal with milk for breakfast, and some of them even advocate the inclusion of corn flakes in the diet menu.

Well, while manufacturers and nutritionists argue and prove to each other that they are right, let’s prepare unusual cookies from cereals.
The main thing for us is that it tastes good!

***

For corn flake cookies we will need:

- chicken egg – 2 pcs.;
- granulated sugar– 100 g;
- sour cream 15% – 100 g;
- wheat flour – 1 tbsp.;
- corn flakes – 2.5 tbsp.;
- fried sunflower kernels – 100 g;
- vanillin – 1 gr.;
- baking powder – 5 g;
- salt (preferably fine) – ½ pinch.

I have a glass with a volume of 250 milliliters.
Let me make a reservation right away that I use sweet corn flakes to make cookies. If you are cooking with unsweetened cornflake, it is better to add more sugar.

Recipe

Preparing the cookie dough.

And beat briefly with a whisk or blender until smooth.

Now we send to egg mixture sour cream.

In a separate bowl, sift the flour with baking powder and vanilla. It is important that the baking powder and vanillin are evenly distributed in the flour.

Mix again with a whisk or blender.

Now you need to mix the dough carefully, being careful not to break the corn flakes.

Preheat the oven to 190-200 degrees. Line a baking sheet with baking parchment (I do not grease the paper with oil or special cooking spray).

Using a regular spoon or an ice cream scoop, scoop the dough onto the baking sheet in mounds, trying to give them a round shape. I did this with a teaspoon; each cookie took about 3 tablespoons of dough. Be sure to leave a little space between mounds of cookies as the dough will spread a little during baking.

Place the baking sheet in the oven on the middle level and bake the cookies for 14-20 minutes, depending on the size of the cookies and your favorite degree of “brownness”. It took me 16 minutes to bake. Remove the pan from the oven. I advise you not to immediately remove the cookies from the paper, wait 5-10 minutes, they will acquire the necessary structure and will be easier to remove.

Corn flake cookies prepared according to this recipe are soft, moderately sweet, slightly “sticky”, and the bottom crust has a slight crunch. Corn flakes and seeds add flavor and appearance cookies have some piquancy. And the aroma that spread throughout the apartment during its preparation cannot be described in words! By the way, fried sunflower kernels can be replaced with crushed ones Walnut, raisins or hazelnuts. Can you use all of these? additional ingredients right away - it will be even tastier.

By the way, I heard from one of my friends that these cookies become very crispy and even more tasty on the 3rd day after baking. But I personally have not verified this information, since in our family these cookies do not “survive” until the third day, they are eaten while still warm on the same day.

Enjoy your tea!

Hello, friends! Today I’m talking about corn flake cookies. I was attacked by a quirk, and I decided to reduce the amount of fat in baked goods. The quirk has passed, the recipe remains, for those who need it, use it for your health. People who are losing weight are always drawn to flour and sweets - in this case, such cookies are irreplaceable. It has a slightly rubbery consistency, and at first it’s difficult to articulate what it’s like. Have you ever chewed on a silicone raisin dishwashing sponge? No? Me too. But according to my estimates, the sensations are similar. I'm kidding, of course - I can't live without my jokes. And cookies made from corn flakes even taste pleasant - like elastic pancakes, only in the oven.

To make corn flake cookies, we will need:

• 2 cups cornflakes, preferably unsweetened
• 2 eggs
• 100-120 g sour cream
• 4 tablespoons sugar
• 1 cup flour (250 ml cup)
• 1/3 teaspoon baking powder
• A pinch of salt
• Vanillin packet
• 1/3 cup raisins
• Half an apple, grated coarse grater
• Zest of a whole orange, finely grated

Note: half the apple and zest can be safely omitted and replaced with large quantity raisins than indicated in the recipe - for example, not 1/3 cup, but ½ cup... something like that.

Corn flake cookies, recipe:

1. Using eggs, sour cream, sugar, salt, vanillin and flour with baking powder, knead the dough using a whisk.
2. Add washed and squeezed raisins, half an apple and orange zest and mix.
3. Lastly, add the corn flakes, mix carefully and thoughtfully so that the dough evenly envelops them.
4. Place baking paper on a baking sheet and grease it well vegetable oil and place the future cookies with a spoon at some distance - about one and a half tablespoons per unit or a little less.
5. Place all this luxury in an oven heated to 180-190 degrees and bake for 15-20 minutes, depending on the size of the livers. The dough sets and bakes quite quickly, but remains soft to the touch.