- 1 1/3 cups brown sugar
- 1/3 cup butter
- 6 cups Corn Flakes
Stir gently until each flake is coated. Pack into one large buttered mold, or 10 smaller molds. Chill until set. Unmold on a plate, and serve with ice cream. Serves 10.
(Origin - "Toll House Tried and True Recipes" by Ruth Graves Wakefield, 1948. Author Ruth Graves Wakefield was owner of the famed Toll House Restaurant in Whitman, Massachusetts.)
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