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The Honolulu Advertiser
Cereal cookies, toffee pie | The Honolulu Advertiser | Hawaii's Newspaper
Posted on: Wednesday, May 24, 2006

FOOD FOR THOUGHT
 Cereal cookies, toffee pie

By Wanda A. Adams
Advertiser Columnist

 •  Coffee 101

In answer to Gwenette Higa's plea, Charlie Aldinger sent this Special K cookie recipe, which she used to make when she managed a Carmel, Calif., bed-and-breakfast. "The guests loved them — we baked a cookie jar full every day for afternoon snacks," she wrote. Higa actually wanted Rice Krispies cookies, but this one might work.

SPECIAL K COOKIES

  • 1 cup butter
  • 1 cup sugar
  • 1 teaspoon vanilla
  • 1 1/2 cups flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • 2 cups Special K cereal

    Cream together butter and sugar. Add vanilla. Mix together dry ingredients and stir into butter-sugar mixture. Carefully fold in cereal. Pinch off small balls of dough and roll between hands to form 1-inch rounds. Place on ungreased cookie sheet. Bake at 350 degrees for 10 minutes. Makes 6 dozen very small cookies.

  • Per cookie: 45 calories, 2.5 g fat, 1.5 g saturated fat, 5 mg cholesterol, 65 mg sodium, 5 g carbohydrate, no fiber, 3 g sugar, no protein

    Patricia Harrell-Lakatos sent in the requested Yum Yum Tree English Toffee Pie. Warning: This recipe contains raw egg yolks, which may carry illness. (For another recipe, see Page F3).

    ENGLISH TOFFEE PIE

    For the crust:

  • 1/4 cup butter, softened
  • 1/3 cup all-purpose flour
  • 1 1/4 cups brown sugar, packed
  • 1/3 cup semi-sweet chocolate chips
  • 1/4 teaspoon salt
  • 1/3 cup chopped walnuts
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon cold water

    For the filling:

  • 1 1/3 cup butter or margarine, softened
  • 1 1/3 cups sugar
  • 2 1/2 tablespoons bitter chocolate, chopped
  • 3 egg yolks, chilled
  • 1 1/4 teaspoons instant chocolate granules (e.g. Nestlé's Quik)

    Crust: Cut butter into flour. Add sugar, chocolate chips and salt and mix. Add walnuts, vanilla and cold water. Mix. Press into a lightly floured 9-inch pie pan. Bake 10 minutes in preheated 350-degree oven. Cool.

    Filling: Cream together butter and sugar. Melt chocolate, add to creamed mixture. Stir in one egg yolk; mix until smooth. Add remaining yolks and instant granules; blend. Pour into baked pie shell. Refrigerate overnight. Decorate with whipped cream and chocolate curls. Makes 8 servings.

  • Per serving: 700 calories, 44 g fat, 25 g saturated fat, 180 mg cholesterol, 460 mg sodium, 78 g carbohydrate, less than 1 g fiber, 71 g sugar, 3 g protein

    Send recipes and queries to Wanda A. Adams, Food Editor, Honolulu Advertiser, P.O. Box 3110, Honolulu, HI 96802. Fax: 525-8055. E-mail: wadams@honoluluadvertiser.com.

    For more information about our 150th anniversary cookbook, call 535-8189 (message phone; your call will be returned). You can pre-order the cookbook online.
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