Thinking back to my school years, I always enjoyed cafeteria food. Vegetable soup and yeast rolls stand out as some of the best things I ate during my years in the Lanier County School system. To this day, the best glazed doughnuts I've ever had were at the Palms Dining Center located on the Valdosta State campus. The staff would not put them out to be served until after the football team had left eating breakfast. My guess is that the football team would have left none for anyone else to enjoy.
As a student at Lanier County Primary School, Peanut Butter Cornflake Cookies were my favorite treat. Mrs. Margaret Conner, who supervised the lunchroom, submitted this recipe in the Flatlanders Cook Book. Occasionally these were made with Rice Krispies cereal. All in all, they are similar to a Rice Krispies Marshmallow Treat in consistency; using peanut butter instead of marshmallows.
This recipe is one of the four items as part of my first phase of testing for the cookbook. It is likely I will test each recipe between five and ten times before it will be in it's final state. That being said, let me preface any future recipes featured here on my blog may or may not be included in my cookbook. It is possible I will also post a recipe that will be in either preliminary stages of testing. This is the original recipe as it is listed in Flatlanders Cook Book. In my testing I have been using light corn syrup instead of dark and I mix/heat the sugar, syrup and peanut butter together before adding cereal. Further testing will reveal more precise things like types of equipment used, pan size, etc.
Additionally, many people today have concerns about using products containing GMO's (Genetically Modified Organisms) or High Fructose Corn Syrup. According to the Karo Syrup website's Frequently Asked Questions, none of their corn syrup products currently being manufactured contain High Fructose Corn Syrup. There is no information on their site as to whether it is or is not genetically motified.
Peanut Butter Cornflake Cookies
2 cups sugar
1 cup dark Karo syrup
2 cups peanut butter
2½ quarts corn flakes
Mix sugar and Karo syrup. Let mixture boil up once and remove from heat. Add peanut butter and cereal. Mix well working quickly. Put mixture into greased pan and press down. Cut into squares while warm. Caution: work quickly; mixture hardens fast.