Strain. Place a strainer over a bowl and strain out the soggy cereal to get your cereal milk. Set the bowl aside. Add flour. Slowly add 3 cups of flour, mixing until just combined, and then stir in 2 cups of cereal marshmallows. It has since gone through a few changes. In 1967, a sugar frosting was added to the oat cereal, and eventually the cereal featured eight marshmallow shapes, including pink hearts, green four-leaf clovers, yellow moons and orange stars. More than 40 “marbits,” as they’re called, have been introduced. Add eggs. Add the 2 large eggs, one at a time, mixing well between each addition, stopping to scrape down the bowl as necessary. Add milk. Pour the cereal milk into the frosting one tablespoon at a time, mixing well in between each addition until you reach your desired consistency ( I used 6 tablespoons).

One standard-sized cereal box ( 10.5 ounces) contains about 2 cups of marshmallows. You can have everything you need for this recipe with one larger-sized box ( family size is 18.6 ounces) or with one standard-sized box if you don't mind the topping not including marshmallows. Scoop. Drop the dough by rounded tablespoons onto the prepared baking sheet using a measuring spoon or cookie scoop. Be careful, however, around these cheerful-looking insects. Killing a ladybug can bring you misfortune.Snedeker did, however, have another character under review by discriminating 5- to 8-year-olds, one more magically inclined. “Waldo was a little overweight, friendly character who didn’t run from the kids,” Snedeker says about the forgetful, middle-aged wizard. “He greeted them right away.” Despite Waldo’s popularity, the culmination of marketing factors against him sent Waldo into early retirement. Today, Snedeker’s loveable wizard is just a quirky breakfast memory. A vague one that many Bostonians may believe is a false memory—like the people who collectively misremember Berenstain Bears, the beloved children’s book characters, being spelled “Berenstein.”

This product contains 2% or less of the following ingredients: salt, gelatin, trisodium phosphate, red 40, yellow 5, and 6, which are all natural and artificial flavors. The FDA takes seriously any reports of possible adulteration of a food that may also cause illnesses or injury. Complaints of a less serious nature or those that appear to be isolated incidents are monitored and the information may be used during a future inspection of a company to help the FDA identify problem areas in a production plant," an FDA official told ABC News. "The complaints are also discussed with company management during these inspections." To know you've found a true four-leaf clover, look for one leaflet that's smaller than the others. If all four leaflets are the same size, you are probably looking at the wrong variety of clover.Cream the butter. Use your stand mixer to cream 1 cup of butter on medium speed until light and creamy. Then, slowly add in 5 cups of confectioners' sugar until fully incorporated. Cream the butter. Use your stand mixer or a hand mixer to cream together 1 cup of room-temperature butter, ¾ cups of both sugar and brown sugar, and 1 teaspoon each of vanilla extract, baking soda, and salt until creamy and smooth. We encourage consumers to please share any concerns directly with General Mills," a spokeswoman said, according to the Wall Street Journal.

If desired, you can chill your cookie dough for an hour before baking. This will reduce how much they spread.One reason might be that the number seven has special mathematical properties. The ancient Greeks called 7 "the perfect number," the sum of 3 (triangle) and 4 (square), which are perfect forms. Seven is an important number in other ways, too: Bake. in the preheated oven at 375°F ( 190°C) for 9-11 minutes or until they are a light golden color. Preheat. Preheat your oven to 375°F ( 190°C) and line your baking sheet with some parchment paper ( or you can use a silicone baking mat).