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Kellogg’s Toasted Corn Flake Macaroons

Updated: Feb 12


Original Vintage Recipe:


1 cup brown sugar

½ cup butter

2 eggs beaten separately

4 tablespoons sweet milk

2 teaspoons baking powder

1 ¼ cup flour

½ teaspoon vanilla

1 teaspoon almond flavouring

Beat well together then fold in lightly 4 cups of Kellogg’s toasted corn flakes, drop on buttered pan.

Recipe from Miss. Parker. August 26th, 1923.



Our first recipe comes from Miss Parker, Etta Blakely’s daughter, and transports us to her kitchen in 1923. Oh, how things must have changed in 98 years … the types of stoves, kitchen appliances, electricity, and places to get ingredients. Can you imagine milking your cow for milk, churning your butter, or chasing after your chickens to get eggs, all to make some dang cookies!


One of the items that has remained the same is Kellogg’s Corn Flakes. This cereal first arrived in Canada in 1914 and continues to appear on families' breakfast tables today. We thought there was no better way than to start off this blog by using this mainstay ingredient.

So, let’s get baking…


This quick and easy recipe for macaroon cookies will no doubt become an essential part of your own home cookbooks. Since the required ingredients are everyday kitchen staples, all you have to do is dump everything into a bowl. We would recommend that when “dropping” them on to the baking sheet, like Miss Parker explains, you use spoons to help yourself out. I used my hands and … well it got pretty messy. Oops! Since the recipe doesn’t specify exactly how long to bake them for, we experimented with the bake time. I felt like a little kid again, sitting in front of the oven, and peaking in with excitement while expectantly waiting on the treats we just made. We determined that, like most cookies, baking at 350 degrees for 10-12 minutes seemed to be the sweet spot.


So, how did they turn out …


Although the recipe is simple, both in terms of taste and preparation, the Kellogg’s Toasted Corn Flake Macaroons are delicious! Both Lauren and I agreed that they would be lovely with a nice cup of tea. The Corn Flakes become crunchy on the outer edges but maintained a nice chewy texture in the center. The almond flavour gives them a simultaneous sweet yet savoury and nutty taste. It also made our kitchen smell heavenly (the best bonus of baking!) and Lauren noted that the scent of these cookies was absolutely made for old wooden stoves.


We would definitely serve this recipe on Our Vintage Table.


- Danielle









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