Dave, can you give some examples? Examples of types of recipes? Yeah, what Carol said. If someone has a specific recipe from an old book that they just have to have for some reason then that recipe has to be evaluated on its own merits, not the date of the book. That was my point. Some of the old recipes that aren't in the later editions of the BBB were left out not because they were now unsafe but because they were low-demand/low-interest and room was needed to add new recipes. Some of them are still fine but it takes experience and a good knowledge base of canning guidelines to evaluate them. Someone new to canning would need help doing that and if the post the recipe we can do that. Dave

Welcome! The one below sounds sort of similar & it's from an old Joy of Cooking (1974 but Joy of Cooking has been around for eons.) Here is a link that might be useful: Marmalade

I googled "corn flake cookies" and found several recipes that have corn flakes and no oatmeal or other embellishments. The first does have spices, but sounds delicious. Cornflake Cookies from RandomThoughtsofChrisTilley blog Preheat oven to 350 1/2 cup margarine 1/2 cup sugar 1/2 cup brown sugar 1 egg 1/2 tsp backing powder 1/4 tsp salt 1/2 tsp cinnamon 1/4 tsp ginger 1/4 tsp nutmeg 1/8 tsp cloves 1 1/2 cups Corn Flakes Cream the margarine and both sugars Beat in egg and vanilla Mix together all dry ingredients except the Corn Flakes Add margarine mixture and beat Add the Corn Flakes and beat just enough to incorporate Drop by spoonfulls onto a cookie sheet Bake in a 350 oven for 10-12 minutes >>>>>>>>>>>>>> Cornflake Cookies from http://www.cdkitchen.com/recipes/recs/32/Cherished-Cornflake-Cookies76055.shtml Serves/Makes: 4 dozen Difficulty Level: 3 Ready In: 30-60 minutes 2 egg whites 1/2 teaspoon salt 1 teaspoon vinegar 1 tablespoon vanilla 2 teaspoons sugar replacement 1 teaspoon liquid fructose 2 1/2 cups unsweetened cornflakes -- crushed Preheat oven to 350 degrees. Grease cookie sheet. Beat egg whites until frothy. Add salt. Beat until stiff. Beat in vinegar, vanilla, sugar replacement and liquid fructose. Lightly fold in cornflakes. Drop by teaspoonfuls 2 to 3 inches apart on prepared sheet; Bake for 12 to 15 minutes, or until cookies are lightly browned. Cornflake Cookies from http://belachan2.blogspot.com/2008/01/cornflakes-cookies.html This is a crispy and crunchy cookie and not too sweet. (A) 120 ml canola oil (or other vegetable oil) 1 large egg 1 tsp. Pure vanilla extract 1/4 cup + 1/8 cup sugar (B) 1 1/4 cup self-raising flour (or all-purpose flour -- add 1 tsp. of baking powder) 1 1/2 cup cornflakes Method: 1. Mix (A) in a bowl. Add in (B). Mix well with a spatula. Some cornflakes will crush when mixing. 2. Use a small cookie scoop and scoop cookie dough and place on baking sheet lined with parchment paper. 3. Bake at preheated 350'F oven for 15-17 minutes. Or baked in preheated 325'F convection oven for 13-15 minutes. 4. Let cool in pan for 5 minutes before transferring it to cool completely on a wire rack. Store in air-tight container. ~Yield about 32-35 with cookie scoop. Edited to add: You should bake the cookie dough inside the paper cup so that the dough will expand to fit the paper cup while baking. Cornflake Cookies from http://chowtimes.com/2007/05/26/corn-flake-cookies/ Ingredients 1 cup granulated sugar 1 cup butter, room temperature 1 teaspoon baking soda 1 teaspoon cream of tartar 1 1/2 cups all-purpose flour 1/2 cup chopped nuts 1 teaspoon vanilla 2 cups cornflakes, whole Instructions Cream the butter and sugar (can cream them by hand). Mix all dry ingredients and add to the butter-sugar mixture. Mix well. Add nuts, vanilla and cornflakes (no need to crush as the mixing will crush them). Mix until blended (by hand). Roll into balls about the size of an English walnut. I used a small ice-cream scoop to do the job. Place balls on an ungreased cookie sheet (may be lined with parchment paper). Leave space (2″ apart) for spreading as the cookies spread quite a bit. Flatten the ball with a fork. Bake in a preheated 350F (set to 325F if using dark cookie sheet) for 10 to 12 minutes. Let cool slightly on cookie sheet (cookie is very soft just out of the oven) before removing to a wire rack to cool completely. CORNFLAKE COOKIES http://www.foodreference.com/html/cornflake-cookie-0208.html "My father's aunt gave this recipe to my mom many years ago when I was a very young child. Everyone loves these cookies and always wants to know what is in them. They are surprised when I tell them I use cornflakes to make the cookies." Norma Jo Drewette, Jackson, North Carolina Makes About 2 Dozen Cookies Ingredients 1 cup (2 sticks) butter or margarine, softened 1 cup sugar 1 teaspoon vanilla extract 1 1/2 cups self-rising flour 1/2 cup pecans 2 cups cornflakes Directions 1. Preheat the oven to 350°F. Spray a baking sheet with nonstick cooking spray. 2. Cream the butter, sugar, and vanilla in a large bowl. Gradually add the flour. Stir in the pecans and cornflakes. Drop by tablespoonfuls on the prepared baking sheet. 3. Bake for about 10 minutes until lightly browned around the edges and the middle looks firm. Remove from the pan immediately with a spatula.

Sorry, ignore this one I pressed the wrong key before I finished and thought it had gone into the ether!