On Apr 3, 4:00*pm, "Jean B." > wrote:
> King's Crown wrote:
> > "Jean B." > wrote in message
> ...
> >> King's Crown wrote:
> >>> I know I know... why? *I received 4 large boxes and we really don't like
> >>> to eat them in a bowl with milk. *We don't hate them just don't love
> >>> them. *So, in this economy I hate to give them away and thought perhaps
> >>> there might be some recipes people have liked using corn flakes. *I went
> >>> to the Kellogg site and there are lots of recipes. *I would like one
> >>> someone has tried and enjoyed.
>
> >>> I did make the recipe on the box. *haha Corn Flakes, chocolate chips,
> >>> butterscotch chips and peanut butter tasty, but really how much of that
> >>> can one eat and not go into a diabetic coma.
>
> >>> Thanks,
>
> >>> Lynne
> >> Before I send my favorite, are these Kellogg's corn flakes? *All corn
> >> flakes are not created equal. *(And this is unfortunate, because I'd
> >> rather eat *various other brands.)
>
> >> --
> >> Jean B.
> > Yes, they are Kellogg's corn flakes. *Apparently boxes with Michael Phelps
> > on them are being sold cheaply or in my case given away.
>
> > Lynne
>
> Okay, here you go.
>
> Rhubarb Crisp
>
> This revolting-sounding dessert is actually a delicious use of
> rhubarb. *My mom got the recipe from a radio program, possibly as
> far back as the 1940s! *It is my favorite rhubarb crisp.
>
> 1/2 c butter, at room temperature
> 1/2 c sugar
> 1/2 tsp nutmeg
> 2 eggs, at room temperature
> 1/2 tsp vanilla
> 2 c corn flakes (preferably Kellogg's; NOT the frosted variety)
> 1 1/2 c toasted small bread cubes
> 4 c diced rhubarb
> 1/2 c sugar
>
> Preheat oven to 375F. *Grease or spray a pan--we always use
> Pyrex--I think a quart and a half or so. *I don't remember the
> size though.
>
> Blend butter, 1/2 c sugar, and nutmeg thoroughly. *Add eggs
> and vanilla; beat well. *This may look curdled; don’t worry
> about it. *Stir in corn flakes and bread cubes. *Place half of
> the cornflake mixture in the prepared baking dish. *Arrange
> rhubarb evenly over the top and sprinkle with remaining 1/2 c
> sugar. *Cover with rest of cornflake mixture. *Bake at 375F
> for 35 minutes or until rhubarb’s cooked and everything’s
> piping hot. *Cool a bit and serve with vanilla ice cream. *You
> want it hot enough so the ice cream melts nicely while
> you’re eating it.
>
> --
> Jean B.- Hide quoted text -
>
> - Show quoted text -

I'd rather eat a Sloppy Joe any day than eat cooked rhubarb!