lumicero/recipes-ing2inst huggingface dataset:
Title: Hanukkah Gelt Double Fudge Chocolate Layer Cake
Ingredients:
- 2 sugar
- 1 1/4 eggs
- 3 vanilla
- 2 all-purpose flour
- 2 1/2 salt
- 1/2 baking soda
- 1 1/2 baking powder
- 1 1/2 cinnamon
- 1/4 chocolate chips
- 1 shortening
- 1 1/2 unsalted butter
- 1/2 unsalted margarine
- 2 vanilla
- 3/4 confectioners' sugar
- 1 half-and-half
- 3/4
- 3
- 1/2
- 20 -30
Instructions:
1. Preheat oven to 350 degrees Fahrenheit.
2. Lightly grease (2) 9-inch layer pans and line with parchment paper circles.
3. In a large mixing bowl, blend sugar and oil.
4. Add eggs and mix until well blended and mixture is thick and lightened in texture.
5. In a separate bowl, stir together flour, salt, baking soda, baking powder, cinnamon, and cocoa.
6. Fold dry ingredients into wet- and mix- drizzling in cola as mixture blends.
7. If using an electric mixer, use slow speed and mix about 3 minutes, scraping sides and bottom once to incorporate all ingredients evenly.
8. This is a thin batter.
9. Bake, on middle oven rack, 35-40 minutes, until cakes spring back when lightly touched.
10. ICING: Cream melted chocolate, shortening, butter and vanilla with cocoa and 1 cup of the confectioner's sugar.
11. Add remaining confectioner's sugar and whip on high speed, adding in a bit of water, cola or half-and-half to get a light, fluffy consistency.
12. If not using right away, re-whip before using.
13. Add additional warm water to get correct consistency (a tablespoon at a time).
14. DECORATING: Place one layer on a cardboard circle.
15. Ice this with about 1/2- inch of frosting.
16. Place top layer and ice cake- sides first.
17. Coat sides with colored sprinkles.
18. Garnish bottom edge with coins.
19. Garnish top with coins- placing them either flat on top of cake or standing up (You may cut some of the coins in half to garnish border of top layer).
20. Place a couple of miniature dreidels in centre if desired or Chanukah candles (can be lit when menorah is lit).
Title: Osie's "Old-Fashioned" Banana Pudding
Ingredients:
- 3/4 sugar
- 2 flour
- 2 cornstarch
- 1/4 salt
- 2 milk
- 3 eggs
- 1 vanilla
- 1 bananas
- 6 sugar
- 1/4
Instructions:
1. Combine (to make custard) sugar, flour, corn starch, and salt in a pot.
2. Stir in milk.
3. Heat over low heat, stirring often to avoid scorching, until thickened.
4. (beleive me, you will know when this happens!-seems like it takes"forever") Beat egg yolks and gradually stir into the hot sugar mixture.
5. Cook 5 minutes, stirring constantly.
6. Remove from heat and stir in vanilla.
7. "Line"a 2 quart casserole dish with a layer of wafers and top with half of the sliced bananas.
8. (**Iusually have this step finished before I begin to make the custard.**) Pour half of"custard" over bananas.
9. Repeat, ending with custard on top.
10. In separate bowl, beat egg whites stiff, but not dry.
11. (I use the electric mixer on high.) Gradually add 1/4 c sugar and beat until mixture forms stiff peaks.
12. Pile on top of pudding.
13. Spread it around to the edges of the dish to"seal" it.
14. (Then make the top pretty by making designs with the back of the spoon.) Bake in a preheated 425 degree oven for about 5 minutes.
15. (until the egg whites start to turn a golden brown) Watch this close, because sometimes mine turns black-really fast!
16. Serve warm or chilled.
Title: Coconut Macaroons - Sugar Free
Ingredients:
- 1 1/3 sugar substitute
- 2 salt
- 1
- 1/8
- 2
- 3/4
Instructions:
1. Combine coconut, sugar substitute, flour and salt in mixing bowl.
2. Stir in egg whites and almond extract; mix well.
3. Drop by teaspoonfuls onto lightly greased baking sheets.
4. Bake at 325 degrees for 20 to 25 minutes, until edges of cookies are golden brown.
5. Remove from cookie sheet immediately.
Title: Fresh Plum Crumb Dessert
Ingredients:
- 7 plums
- 1/2 brown sugar
- 3 flour
- 1 flour
- 1 ground cinnamon
- 1 sugar
- 1 baking powder
- 1/4 salt
- 1/4 ground mace
- 1 egg
- 1/2 butter
Instructions:
1. In a large bowl, combine the plums, brown sugar, 3 tablespoons flour, and cinnamon.
2. Spoon into a greased 2-quart baking dish.
3. In a small bowl, combine the sugar, baking powder, salt, mace, and cup of flour.
4. Add egg and stir with a fork until crumbly.
5. Sprinkle over plum mixture.
6. Drizzle with butter.
7. Bake at 375 for 40 to 45 minutes or until plums are tender and top is golden brown.
8. Cool for 10 minutes before serving.
9. Serve warm or at room temperature.
Title: Watermelon Cake
Ingredients:
- 8 sugar
- 1 seedless watermelon
- 1 brandy
- 1/2
Instructions:
1. Remove all but lowest rack from oven.
2. Turn on your oven's broiler.
3. Cut a cylinder of watermelon about 6-inches high.
4. Removing the rind, carve the watermelon into the shape of a round cake 8-inches in diameter and 6-inches in height. Set aside.
5. In a large bowl, beat the egg whites while slowly adding the sugar. Continue adding sugar and beating until stiff peaks form.
6. Place watermelon "cake" flat on a heatproof platter and frost with the meringue. (Make sure every bit of the watermelon is covered!).
7. Place "cake" into oven as far from the broiler as possible - hence on the lowest rack - and broil until meringue is golden.
8. Remove watermelon cake from oven.
9. Meanwhile, heat the brandy in a small saucepan just until warm.
10. Ignite and pour over the meringue.
11. When the flames subside, cut into wedges as you would a cake.
Title: Pinwheel Cookies
Ingredients:
- 2 brown sugar
- 1 margarine
- 3 shortening
- 4 eggs
- 1 flour
- 1/2 baking soda
- 1/2 salt
- 1 cinnamon
- 1/2 dates
- 1/2 walnuts
- 1/2 sugar
- water
Instructions:
1. Cream sugar and shortening.
2. Add eggs and mix.
3. Add dry ingredients and mix well.
4. On a floured surface, roll dough to a 1/2" thick rectangle with long side facing you.
5. Spread with jam or the date filling.
6. Roll up like a jelly roll and seal edge.
7. If necessary, refrigerate dough for an hour, or overnight.
8. Cut into slices about 1/2" thick, and place on a lightly floured baking sheet.
9. Bake at 350 for 10- 15 minutes.
10. Filling: Chop dates and nuts.
11. Combine sugar and water in a small saucepan.
12. Add the dates and cook briefly until sugar is dissolved.
13. Stir in nuts.
Title: Ukrainian Poppy Seed Cookies
Ingredients:
- 1 butter
- 1 sugar
- 2 eggs
- 2 sour cream
- 2 3/4 all-purpose flour
- 1/4 baking soda
- 1/8 salt
- 1/2 poppy seed
Instructions:
1. Cream the butter; add the sugar and beat until light. Blend in the eggs and sour cream. Sift the flour with the baking soda and salt, then mix in the poppy seed.
2. Add to the first mixture and combine thoroughly. Chill the dough for easier handling. Roll the dough thin and cut with a floured cookie cutter. Place on a greased baking sheet and bake in a moderate oven (375 degrees F.) until delicately browned.
Title: Low Fat Whole Wheat Chocolate Chip Cookies
Ingredients:
- 3/4 granulated sugar
- 3/4 brown sugar
- 1/2 butter
- 1/4 applesauce
- 1/4 vanilla
- 1 egg
- 1 whole wheat flour
- 2 baking soda
- 1 salt
- 1/2
- 1
Instructions:
1. Preheat oven to 375°F.
2. Mix together the brown sugar, white sugar,butter, oil, applesauce, vanilla, and egg in a large bowl.
3. Stir in flour, baking soda and salt.
4. Stir in chocolate chips.
5. Drop dough by the spoonful onto cookie sheets.
6. Bake 8-10 minutes or until light brown (additional time may be needed).
7. Cool slightly then remove cookies to cool on a wire rack.
Title: Plain Cake Jamaican Style
Ingredients:
- 2 flour
- 1 sugar
- 2 eggs
- 1 baking powder
- 3/4 water
- 1/2 butter
- 1/2 margarine
- 1 salt
- vanilla
Instructions:
1. Grease 8-inch round baking tin and set aside. Preheat the oven to 375°F.
2. Cream butter and sugar until light and fluffy. Add eggs folding into mixture until blended.
3. Combine all dry ingredients in a separate bowl and fold one or two times.
4. Add dry ingredients to wet ingredients and fold.
5. Add water and vanilla then continue to fold (be careful not to over fold, you just want to fold enough to rub out dry ingredients).
6. Bake in oven set at 350°F Bake for 25 - 30 minutes or until when tested with toothpick comes out clean.
7. Cool before attempting to remove.
Title: Cherry Cream Cheese Sandwich Cookies
Ingredients:
- 1 cream cheese
- 1/4 powdered sugar
- 1/4 vanilla extract
- 1/4
- 40
Instructions:
1. In a medium bowl, smash cream cheese up with a fork.
2. Combine all the ingredients (except the vanilla wafers) with the cream cheese.
3. Mix well.
4. Let chill in the refridgerator for at least 30 minutes.
5. Top the flat side of 1 wafer with 2 tsp of cream cheese mixture.
6. Then top with another wafer to form a sandwich.
7. Sprinkle powdered sugar on top.
8. Serve immediately.
9. Enjoy!
Title: Stella's White Bread Apple Pie
Ingredients:
- 2 sugar
- 2 water
- 6 apples
- 6 -7 sugar
- 1 1/2 cinnamon
- 1 egg
- 1 flour
- 1 butter
- 1/2
Instructions:
1. Sprinkle the 2 tablespoons of sugar and the 2 tablespoons of water into the bottom of a 13x9 baking dish. Top with the sliced apples. Cover the apples with the crustless bread, covering completely in a single layer.
2. Combine the 1 1/2 cups sugar, cinnamon, beaten egg, flour and melted butter. Pour over the bread slices.
3. Bake at 350* for 40-45 minutes or until the apples are tender and the crust is browned.
Title: Loukoumathes Me Portokali: Orange Honey Puffs
Ingredients:
- 2 shortening
- 3/4 sugar
- 4 vanilla extract
- 1/2 milk
- 1 all-purpose flour
- 1 baking powder
- 3 salt
- 4 water
- 1 1/2 honey
- 1 1/2 sugar
- 1 sugar
- 1 cinnamon
- 2 -3
Instructions:
1. Cream together the shortening and sugar.
2. Add egg yolks, vanilla, and orange rind.
3. Stir in milk.
4. Sift together the flour, salt, and baking powder.
5. Add dry mixture to liquid mixture and beat smooth.
6. Drop batter by teaspoonful into deep (2-3 inches) hot oil (dip spoon and your finger in water each time before dipping so batter will not stick).
7. Fry until golden brown.
8. Drain on absorbent paper and then soak (dip) the balls into the honey syrup, and sprinkle with sugar and cinnamon.
9. Syrup:.
10. Add water, honey, sugar and orange juice into a sauce pan.
11. Boil together for 5 minutes and dip the loukoumathes in the syrup while syrup is hot.
Title: Macadamia Coconut Slice & Bake Cookies
Ingredients:
- 1 1/2 butter
- 1 1/4 sugar
- 1 vanilla
- 2 flour
- 1/4 salt
- 1 baking soda
- 2 quick-cooking oats
- 2 coconut
- 1
Instructions:
1. Cream butter, sugar and vanilla together; mix in flour, soda & salt.
2. Add in oatmeal, nuts and coconut. Don't overmix, it can cause the cookies to be tough and less tender.
3. Roll in plastic wrap making 3 rolls about 2 1/2" in diameter. Chill at least 2 hours.
4. Cut in 1/4" slices, bake on greased, or parchment lined cookie sheets at 325 for about 12-15 minute.
Title: Melted Marshmallow Snowman for Hot Chocolate
Ingredients:
- 1 mini marshmallows
- 4 marshmallows
- 4
- 8
Instructions:
1. Heat oven to 300 degrees. Line and grease a cookie sheet. Place 1/4 cup mini marshmallows in a small, single layer circle. Please larger marshmallow on top in the middle. Bake for 6-8 minutes.
2. Push orange M & M candy in the middle of the large marshmallow and put two chocolate chip eyes above the nose.
3. Let cool completely.
4. Add to the top of your favorite hot chocolate!
Title: Easy to Follow French Macaron Recipe
Ingredients:
- 142 confectioners' sugar
- 234 granulated sugar
- 4
- 1/2
Instructions:
1. Pre heat oven to 300 degrees Farenheit.
2. Through a fine sifter, run your scaled ground almonds and confectioner's sugar together. When big pieces are left on the sifter, pulse it back to the grinder and sift it again until all pieces get through the fine mesh holes. .
3. With a mixer and a whisk attachment, add the egg whites in the bowl and whisk in medium speed. Gradually add the granulated sugar when the egg whites are already foamy and white. Put mixer on to high speed and whisk until egg whites form in to stiff peaks.
4. *If you want to add some color to your cookie, now is your chance to do so. With a rubber spatula, gently and carefully fold in your GEL COLORING, one or a couple of drops at a time until desired color and shade is achieved.
5. With another clean rubber spatula, fold the almond-confectioner's sugar mix in to the whipped egg whites. Remember to do this gently, carefully, and slowly as not kill most air bubbles that will help you achieve a good looking cookie.
6. Now is the time to pipe your cookie batter on to a baking pan. Always put a silicone mat or a parchment paper on the pan before placing the batter so it won't stick. Using a pastry bag and a round pastry tip (preferably Ateco#804) pipe the batter on to the pan by directly pointing the bag to it in a diagonal direction. Without moving your hands, gently squeeze the batter out of the bag until it reaches desired cookie size. Unsqueeze the bag and move the tip to counter-clockwise until the batter detaches from the pastry tip.
7. *To keep cookie sizes consistent, you may draw circles on a parchment paper and if you're also using it as pan liner, flip over so the drawn side facing the pan surface so the ink won't touch the batter. If using a silicon mat, there is no need to flip the parchment over, instead, place the drawn parchment under the silicon mat.
8. When the batter is piped and almost ready to go, tap the pan with a bang a couple of times so as to let it spread a little bit. Let it sit for 10-15 minutes before baking that the batter may develop a skin. You'll know if it is ready when you try gently poking it and the batter won't stick to you finger.
9. Bake for 10-13 minutes or until the cookie has risen, set, and has develop its feet.
10. As for the filling, you may use buttercream, ganache or whatever you may wish just as long as it is thick and will keep its shape inside the cookie. Here is your chance to get creative. You may even use nut chunks or chocolate chips to add texture and flavor. .
Title: Temptation Island Cookies
Ingredients:
- 3 all-purpose flour
- 2 1/2 baking powder
- 2 baking soda
- 1/2 salt
- 1 unsalted butter
- 2 light brown sugar
- 1/4 granulated sugar
- 2 eggs
- 2 pure vanilla extract
- 1 1/3 sweetened flaked coconut
- 3/4 golden raisin
- 3/4
Instructions:
1. Preheat the oven to 350° and position 2 racks in the lower third. In a medium bowl, whisk together the flour, baking powder, baking soda and salt. In a large bowl, using an electric mixer, beat the butter, brown sugar and granulated sugar until fluffy. Beat in the eggs and vanilla at medium speed until combined. Add the dry ingredients and beat at low speed until barely combined. Add the coconut, chocolate chips, raisins and nuts and beat until they’re evenly distributed.
2. For each cookie, use an ice cream scoop or a large spoon to scoop 3 tablespoons of the dough onto parchment-lined or nonstick baking sheets; space them 2 inches apart. Bake the cookies for 15 minutes, until lightly browned and crisp around the edges but a little soft in the center; shift the pans from top to bottom and front to back for even baking. Let the cookies cool for 10 minutes on the baking sheets, then transfer them to a wire rack to cool completely.
Title: Peach Country Cobbler
Ingredients:
- 3/4 sugar
- 2 cornstarch
- 6 fresh lemon juice
- 2 butter
- 1 all-purpose flour
- 1 1/2 sugar
- 2 baking powder
- 2 lemon peel
- 1 salt
- 1/2 nutmeg
- 1/4 butter
- 5 milk
- 3/4 vanilla ice cream
- 1
Instructions:
1. Preheat oven to 400°.
2. To make the peach mixture: combine the sugar and cornstarch in a large pan, pressing out the lumps.
3. Mix in all the peaches, lemon juice, and butter; bring to a boil over high heat; cook and stir 1 minute, then set off the heat.
4. To make the topping: combine the flour, sugar, baking powder, lemon zest, salt, and nutmeg in a big bowl; add in the butter and, using a pastry blender, cut in until the texture of coarse meal.
5. Drizzle the milk over all and fork quickly just until a soft dough forms—no matter if a few floury specks show.
6. **Alternative way to make the topping—add all the dry ingredients to a food processor, pulse briefly to combine; sprinkle the diced butter evenly on top and pulse until the texture of coarse meal; drizzle the milk over all, then pulse just enough to form a soft dough, 3-4 brisk zaps should do it.
7. Scoop the peach mixture into an ungreased shallow 2 ½ quart casserole, spreading to the edge.
8. Drop the topping by tablespoons on top, spacing evenly.
9. Bake on the middle oven shelf until bubbly and golden brown, 30-35 minutes.
10. Serve warm or at room temperature, topped if you like, with vanilla ice cream or whipped cream.
Title: Carrot Cake
Ingredients:
- 1 1/2 sugar
- 1 eggs
- 3 vanilla
- 1 flour
- 2 cinnamon
- 1 1/2 baking soda
- 1 salt
- 1/2 nutmeg
- 1/4 carrots
- 3 walnuts
- 1/2
Instructions:
1. Heat oven to 350°F.
2. Grease and flour a 13x9-inch pan.
3. Mix sugar, oil, eggs and vanilla till well blended.
4. Beat 1 minute.
5. Mix together in another bowl the flour, cinnamon, baking soda, salt and nutmeg.
6. Stir into egg mixture.
7. Then stir in the shredded carrots and nuts; mix well.
8. Pour into prepared pan and bake 35-45 minutes or until a toothpick inserted in center comes out clean.
9. Cool.
10. Frost with Cream Cheese Frosting: Beat together: 8 ounces softened cream cheese, 1 teaspoon pure vanilla and milk.
11. Add 4 cups powdered sugar a little at a time.
12. Beat well.
13. Frost cooled cake.
Title: Papassinos
Ingredients:
- 500 flour
- 300 raisins
- 300 sugar
- 300 butter
- 200 oranges, zest of
- 3 lemon, zest of
- 1
Instructions:
1. Roast the almonds and then finely crush them along with the nuts.
2. Add all the nuts to the flour, along with the butter, egg yolks, orange or lemon peel and the raisins.
3. Knead this mixture into a pastry, then roll out until it's 1 cm deep.
4. Cut out diamond shapes 7-8 cm by 4-5 cm and then place them on a floured baking tray.
5. Bake for 20 minutes.
6. Brush the tops with sugared water and bake for another 10 minutes.
Title: Creme Caramel Squares
Ingredients:
- 1 1/2 graham cracker crumbs
- 1/3 butter
- 1 cream cheese
- 1/4 sugar
- 3 1/4 milk
- 3 pudding
- 1 pudding
- 1
- 1/3
Instructions:
1. Mix graham crumbs and butter, press onto bottom of 13x9-inch baking dish.
2. Refrigerate while preparing filling.
3. Beat cream cheese, sugar and 1/4 cup milk in a large bowl with mixer until blended. Gently stir in 1 cup whipped topping; spread onto crust.
4. Prepare each pudding mix with 1 1/2 cups milk in separate bowls. Beating with whisk 2 minutes.
5. Layer vanilla and butterscotch pudding over cream cheese filling. Top with remaining whipped topping.
6. Refrigerate 4 hours. Drizzle with topping before serving.
Title: Peachy Sundaes
Ingredients:
- 1 vanilla ice cream
- 1/2 - 1 flaked coconut
- 1/4
Instructions:
1. Divide ice cream among four individual dishes.
2. Top with preserves; sprinkle with almonds and coconut if desired.
Title: Eton Mess (Classic British Summer Dessert)
Ingredients:
- 10 sugar
- 1 Meringue Cookies
- 3 1/2 fresh strawberries
- 1 icing sugar
- 1
Instructions:
1. Place the whipping cream in a large mixing bowl, add the sugar and whip with an electric mixture until the cream is light and fluffy. Do not over whip - the success of the dish requires softly whipped cream.
2. Break the meringue into large bite-size chucks and gently stir into the cream. Don't worry if some of the meringue crumbles just add this too.
3. Place half of the strawberries into another large mixing bowl and press gently with the back of a fork to break up the strawberries slightly and release some of the juice. Stir gently into the cream.
4. Halve, then quarter the remaining strawberries.
5. Place the cream mixture into a 7" trifle or glass serving dish, top with the strawberry pieces, chill for 30 minutes in the refrigerator and sprinkle with the confectioners/icing sugar before serving. Alternately serve in individual size dessert bowl or glasses.
Title: Pineapple-Coconut Upside-Down Cake
Ingredients:
- 2 light corn syrup
- 6 margarine
- 1/2 light brown sugar
- 2 coconut
- 1 pineapple slices
- 1 1/3 all-purpose flour
- 2 baking powder
- 1/4 salt
- 3/4 sugar
- 1 egg
- 1 vanilla
- 2/3 skim milk
- 10 light non-dairy whipped topping
Instructions:
1. Heat corn syrup and 1 Tbsp margarine till melted in small pan over medium heat.
2. Stir in brown sugar; cook over medium heat till mixture is bubbly.
3. Pour mixture into ungreased 9 inch round cake pan; sprinkle coconut evenly over top.
4. Arrange pineapple slices on top of coconut.
5. Heat oven to 350°F
6. Combine flour, baking powder and salt in medium bowl.
7. Set aside.
8. Beat remaining 5 Tbsp of margarine in large bowl and beat till fluffy.
9. beat in sugar, egg and vanilla.
10. Add flour mixture to margarine alternately with milk, beginning and ending with flour mixture.
11. Pour batter into cake pan.
12. Bake 40 minutes or till cake springs back when touched lightly.
13. Cool in pan on wire rack 2-3 minutes; loosen side of cake with knife and invert to plate.
14. Cut in wedges. Serve warm or cool, topped with whipped topping.
15. Garnish with pineapple slices if desired.
Title: A Simply Grand Napoleon Dessert
Ingredients:
- 1 puff pastry
- 1 egg
- 1 water
- 4 crushed pineapple
- 1 orange
- 4 Grand Marnier
- 1 mascarpone cheese
- 2 light brown sugar
- 2 coconut milk
- 4 unsweetened coconut
- 1 orange zest
Instructions:
1. Preheat oven to 375°F and line a baking sheet with parchment paper.
2. On a lightly floured surface, roll out 1 cold pastry sheet to 1/8 inch thickness. Cut six 4 ½ - 5 inch circles (I used a pint-size plastic container with a 4 ½ inch diameter and the circles shrank to a 3 ½ inch diameter).
3. Gently transfer cut pastry circles onto parchment lined baking sheet & brush with an egg wash of 1 egg mixed with 1 tbsp water.
4. Bake until pastry circles are light golden brown (approx 10 min, but watch as cooking times may vary).
5. Remove from oven, allow to cool, gently transfer circles to an airtight storage container and set aside.
6. Place crushed pineapple and chopped orange segments in a fine sieve and allow to drain of liquid until you see no continued active dripping. Transfer mixture to a bowl, add 1 tbsp Grand Mariner, mix well and refrigerate 1 hour to allow flavors to blend.
7. Return fruit mixture to fine sieve and press with the flat of a large spoon to remove all liquid. Discard or reserve liquid for another use.
8. Combine the softened Mascarpone cheese with the light brown sugar, coconut milk, 1 tbsp Grand Marnier, pineapple/orange mixture and 2 oz coconut. Refrigerate until ready to assemble desserts.
9. To Assemble Desserts:
10. Split each of the 6 pastry circles in half as evenly as possible using a sharp knife. Using a pastry brush, brush the inside surface of 6 circles and the top surface of the other 6 circles with the remaining 2 tbsp of Grand Marnier.
11. Gently spread blended cheese mixture over 8 of the pastry circles, stack them in groups of 2 and top with 4 of the browned circles.
12. Garnish the top circle of each dessert with the orange zest and remaining 2 oz of coconut. (May also top with a dollop of any excess cheese mixture and then garnish with the orange zest & coconut) Serve immediately.
Title: Hershey's S'mores Sandwich Bar Cookies
Ingredients:
- 1/2 butter
- 3/4 margarine
- 1 sugar
- 1 egg
- 1 1/3 vanilla extract
- 3/4 all-purpose flour
- 1 graham cracker crumbs
- 1/4 baking powder
- 7 3/4 salt
- 3 miniature marshmallows
Instructions:
1. Heat oven to 350°F.
2. Grease 8-inch square baking pan.
3. Beat butter and sugar until well blended in large bowl.
4. Add egg and vanilla; beat well.
5. Stir together flour, graham cracker crumbs, baking powder and salt; add to butter mixture, beating until blended.
6. Press half of dough into prepared pan.
7. Bake 15 minutes.
8. Unwrap chocolate bars; arrange over baked layer, breaking as needed to fit.
9. Sprinkle with marshmallows; scatter bits of remaining cookie dough over marshmallows, forming top layer.
10. Bake 10 to 15 minutes or just until lightly browned.
11. Cool completely in pan on wire rack.
12. Cut into 16 bars.
13. YUM!