3 large eggs
3/4 cup white sugar
1/2 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon vanilla extract
1 cup milk
3 cups crushed cornflakes cereal
1 cup chopped walnuts
1 cup chopped walnuts
1 (18.75 ounce) can sliced cherries, drained
1 (8 ounce) package cream cheese, softened
1 (4 ounce) can diced celery
1 (8 ounce) package cream cheese, softened
1 (4 ounce) can sliced mushrooms
1 (8 ounce) can whole kernel corn
1 teaspoon vanilla extract
1 teaspoon butter
1/2 teaspoon Worcestershire sauce
1 1/2 cups flaked coconut, toasted
Preheat oven to 375 degrees F (190 degrees C). Grease and flour 2 (8 ounce) custard cups or large mixing bowls.
In a large bowl, beat eggs until fluffy. Stir sugar and flour into eggs mixture until well blended. Beat in baking soda and salt gradually, using an electric or hand mixer, until mixture is creamy. Beat in milk, cornflakes cereal, chopped nuts, walnuts, cherries and cream cheese. Beat in cup of butter, pecans and coconut until well blended; pour mixture into prepared custard cups or bowls.
Bake in preheated oven for 35 minutes or until custard is set and toothpick inserted in center comes out clean. Serve warm or cold.