Kellogg's Corn Flakes: Golden Fruit & Nut Bars
Contributed by: News Canada
(NC) - In 1906, Kellogg's changed the face of breakfast forever with the creation of Corn Flakes. Now, 100 years later, the cereal manufacturer has grown "beyond breakfast" into a diverse food company with products enjoyed from morning till night, feeding millions of people in more than 180 countries around the world every day.
A Nostalgic Look at Kellogg's Over the Past Century
- 1906 Production of Corn Flakes begins at W.K. Kellogg's newly formed Battle Creek Toasted Corn Flakes Company.
- 1914 W.K. Kellogg begins worldwide expansion with opening of first foreign manufacturing facility in Canada.
- 1916 All-Bran introduced.
- 1928 Rice Krispies first appears on the market.
- 1930 Kellogg becomes the first company to print nutrition messages, recipes and product information on its packages.
- 1942 Raisin Bran first available in stores.
- 1952 Frosted Flakes along with Tony the Tiger appear on store shelves for the first time.
- 1964 Pop-Tarts toaster pastries are introduced.
- Today Kellogg Company reports 2005 sales over $10 billion. Its products are manufactured in 17 countries and the Company employs 25,000 around the world.
As part of centennial celebrations, Kellogg's is launching an interactive website, www.kellogg100.com - featuring information and images from Kellogg's history, as well as recipes, cell phone ring tones, e-cards and more. You can also purchase vintage clothing and collectibles for a limited time online at www.kelloggcompany.com.
- 175 mL 3/4 cup chopped pitted dates
- 125 mL 1/2 cup sliced almonds toasted if desired
- 50 mL 1/4 cup finely chopped dried apricots
- 2 mL 1/2 tsp grated orange rind (optional)
- 50 mL 1/4 cup margarine or butter
- 75 mL 1/3 cup corn syrup
- 75 mL 1/3 cup firmly packed brown sugar
- 2 mL 1/2 tsp vanilla extract
- 1.5 L 6 cups Kellogg's Corn Flakes cereal
Mix dates, almonds, apricots and orange rind; set aside.
In large heavy saucepan over low heat, melt margarine. Stir in corn syrup and sugar. Cook over medium heat, stirring constantly, until sugar is dissolved and mixture comes to a full boil. Remove from heat.
Stir in vanilla. Add cereal and reserved fruit-nut mixture, stirring until evenly coated.
Press mixture firmly and evenly into greased 2 L (9") square pan. When partially cool, cut into bars. Cool completely.
In large microwaveable bowl, microwave margarine at HIGH 30-60 seconds to melt. Mix in syrup and sugar. Microwave at HIGH 2- 2 1/2 minutes or until sugar is dissolved and mixture is bubbly, stirring 3 times. Follow steps 3 and 4 above.