lumicero/recipes-ing2inst huggingface dataset:
Title: Clementine Cake
Ingredients:
- 3 clementines
- 1 1/2 white sugar
- 3/4 butter
- 3 eggs
- 2 white flour
- 2 baking powder
- 1/2 salt
- 2 clementine zest
- 2 butter
- 2 icing sugar
- 1 1/3
- 1
Instructions:
1. Wash and remove stems from clementines, cut into quarters, process clementines with sugar in food processor until smooth.
2. Add butter, then eggs; process until smooth Add flour,baking powder, process until combined.
3. Spoon into greased 8-cup bundt pan.
4. Bake at 350 degrees approximately 50 minutes, until golden (depends on your oven). Cool on rack 10 minutes, then remove cake from pan and leave on the rack until cold.
5. Icing:
6. Grate rind and squeeze juice from the clementine.
7. Measure 2 tsp rind and 2 tblsp juice into a bowl, add butter, icing sugar and liqueur.
8. Mix until icing is smooth.
9. Drizzle the icing over the cooled cake.
Title: Sweetwater Ranch Spice Cake
Ingredients:
- 2 1/2 all-purpose flour
- 1 baking powder
- 1 cinnamon
- 1/2 salt
- 1/2 allspice
- 1/2 ginger
- 1/2 nutmeg
- 1/2 butter
- 1 1/2 margarine
- 2 brown sugar
- 1 baking soda
- 1 1/4 buttermilk
- 1 vanilla
- 2/3 pecans
- 2 brown sugar
- 1/2
Instructions:
1. Preheat oven to 350*. Grease 13 x 9 inch baking pan; set aside.
2. Sift together flour, baking powder, cinnamon, salt, allspice, ginger and nutmeg.
3. Beat butter in large bowl of electric mixer on medium speed until creamy. Add brown sugar; beat until fluffy. Beat in egg yolks.
4. Dissolve baking soda in buttermilk. Add flour mixture to butter mixture alternately with buttermilk mixture, starting and ending with flour mixture. Stir in vanilla. Pour batter evenly into prepared pan.
5. Prepare Meringue Frosting: Beat 2 egg whites, using clean beaters and bowl, in medium bowl of electric mixer until stiff peaks form. Gradually add brown sugar, 2 Tblsp. at a time, beating well after each addition. Beat until stiff peaks form.
6. Spread frosting over cake batter. Sprinkle with pecans. Bake 45 minutes or until toothpick comes out clean. Transfer to rack; let cool completely in pan.
Title: Chocolate Bread Pudding
Ingredients:
- 4 eggs
- 2 half-and-half cream
- 1 sugar
- 1 vanilla
- 1/3 salt
- 1 raisins
- 1/2
- 8 -9
- 3/4
- 1/2 - 3/4
Instructions:
1. Set oven to 350 degrees (second-lowest rack, if baking in a water bath set oven rack to middle position).
2. Butter a 13 x 9-inch baking dish.
3. In a large bowl whisk together eggs, half and half, whipping cream, sugar, cocoa powder, vanilla and salt until well combined.
4. Stir in the bread crumbs, and toss until well coated; let stand for 5-6 minutes to absorb the cream.
5. Stir in the chocolate chips and raisins (if using).
6. Transfer mixture to the baking dish.
7. Bake for about 35-40 minutes, or just until custard is set.
8. Serve warm with whipped cream.
Title: Frozen Mardi Gras Cake
Ingredients:
- 20 ladyfingers
- 1 vanilla ice cream
- 1/2 frozen strawberries
- 1 crushed pineapple
- 1 maraschino cherries
- 12 pecans
- 1/2 powdered sugar
- 1/4
- 1
Instructions:
1. Line the bottom and sides of a 10-inch spring form pan with the ladyfingers.
2. Mix orange juice and half of the ice cream; pack into prepared pan; freeze.
3. Mix strawberries and pineapple; spread over ice cream layer and freeze.
4. Chop cherries, blend with nuts and remaining ice cream.
5. Mix and spread over fruit layer; freeze.
6. Add sugar to cream, whip and then spread over top; freeze.
7. About 1/2 hour before serving, remove from freezer and unmold.
Title: Lemon Finale
Ingredients:
- 3/4 sugar
- 1/3 fresh lemon juice
- 2 lemon, zest of
- 1
Instructions:
1. Combine sugar, and lemon zest with whipping cream in a heavy saucepan.
2. Bring to a boil over medium high heat, stirring constantly.
3. Reduce heat and simmer, stirring occasionally for 3 minutes.
4. Remove from heat.
5. Stir in lemon juice.
6. Cool slightly.
7. Pour into 4 wine glasses.
8. Cover and refrigerate overnight or until set.
Title: Twix Bar Cookies
Ingredients:
- 1 margarine
- 1/2 milk
- 1/3 sugar
- 1/2 brown sugar
- 3/4 graham cracker
- 1 chocolate chips
- 1 crunchy peanut butter
- 3/4
Instructions:
1. Line a 9 x 13 inch pan with Keebler Club Crackers.
2. Combine in saucepan margarine, milk and sugar. Boil about 5 minutes.
3. Add 1 cup crushed graham crackers to mixture. Stir.
4. Pour on top of Club crackers. Lay another layer of Club crackers on top of sugar mixture. Melt chocolate chips and crunchy peanut buttr together in double boiler or microwave, stirring often. Pour over top. Refrigerate.
Title: S'mores Delight
Ingredients:
- 1 graham crackers
- 1 Cool Whip
- 1
Instructions:
1. In a cake pan, cover the bottom with a layer of graham crackers.
2. Next, put a generous layer of cool whip.
3. Continue the pattern of crackers then cool whip, crackers then cool whip, until the cake pan is full, or until you have no more cool whip or crackers.
4. Make sure the top layer is crackers.
5. Microwave the frosting, then pour it on top of the crackers and frost the entire top.
6. Place in the fridge and let cool until the frosting is firm, and it's easy to cut.
7. Keep in fridge in an airtight container.
Title: Homemade Yellow Cake Mix (Subtitute 18.25oz Betty Crocker Box)
Ingredients:
- 2 all-purpose flour
- 1 1/2 sugar
- 1 baking powder
- 1/2 non-fat powdered milk
Instructions:
1. Combine flour, sugar, baking powder, and non-fat dry milk. Store in an airtight container or baggie. Keeps well in the pantry for months!
2. To replace in recipes calling for a standard-size 18.25 ounce store-bought yellow cake mix: Use in any recipe calling for a yellow cake mix as a base (add 1 teaspoon vanilla to the recipe along with the cake mix as the recipe will assume vanilla was included in the store-bought mix).
3. Or to make a basic yellow cake, use the following instructions.
4. 1 recipe Homemade Yellow Cake Mix + 3/4 cup water + 1 teaspoons vanilla + 1/2 cup butter, softened + 3 eggs.
5. Place Homemade Yellow Cake Mix in a bowl. Add water, vanilla, butter, and eggs. Combine with an electric mixer then beat two more minutes. Pour into a greased and floured cake pan. Bake at 350-degrees, using these baking times (watch carefully as your oven may vary–test for doneness using a toothpick):
6. Baking Time : 8" or 9" cake rounds — 20-25 minutes / 13 x 9 pan — 35-40 minutes / cupcakes — 12-15 minutes / tube/bundt pan — 45-50 minutes.
7. NOTE: If you don’t like using dry milk in your cakes, you can always leave the dry milk out of the mix. When making the cake, replace the water in the recipe with milk.
Title: Macaroon Compote (Passover)
Ingredients:
- 2 water
- 1/2 cloves
- 1/2 ground cinnamon
- 4 sugar
- 1/2 lemon juice
- 1/2
- 1 1/2
- 8 -10
Instructions:
1. Cover fruits in cold water and soak overnight.
2. Drain the fruit and place in a saucepan together with the orange juice, water, cloves, and cinnamon.
3. Simmer gently for 30 minutes, then add sugar and lemon juice and cook for 10 minutes longer.
4. While fruit simmers, preheat oven to 375 degrees F.
5. Drain the fruit, reserving the liquid, and place the fruit in a shallow ovenproof casserole or pie plate.
6. Add enough liquid to just cover the fruit. Sprinkle macaroons over the top.
7. Bake for 15-20 minutes and serve warm or cold.
Title: Chocolate Lava Muffins
Ingredients:
- 8 unsalted butter
- 1/2 vanilla extract
- 1/2 sugar
- 1/2 flour
- 3 salt
- 1/4 eggs
- 4 butter
- 1 cocoa powder
Instructions:
1. Preheat oven to 375F.
2. In small metal bowl over saucepan of simmering water, melt chocolate and butter together.
3. Stir Vanilla into chocolate mixture.
4. In large mixing bowl, combine sugar, flour, and salt.
5. Sift sugar mixture into chocolate and mix well with electric hand mixer.
6. Add eggs to chocolate one at a time, fully incorporating each egg before adding the next.
7. Beat at high until batter is creamy and lightens in color, approximately 4 minutes.
8. Chill mixture.
9. Coat top and cups of muffin tin with butter and dust with cocoa powder, shaking off excess.
10. Spoon mixture into muffin tin using 4oz scoop or ladle.
11. Bake for 10-11 minutes.
12. Outsides should be cake like and centers shoud be gooey.
Title: Mom T's Ginger Cookies
Ingredients:
- 1 sugar
- 3/4 shortening
- 2 flour
- 1 egg
- 4 molasses
- 1 ginger
- 1 clove
- 1 cinnamon
- 1/4 baking powder
- 1 3/4 baking soda
Instructions:
1. Preheat oven to 375 degrees.
2. Mix sugar and shortening.
3. Add egg and molasses.
4. Mix flour, spices, baking powder and baking soda. Add dry ingredients to sugar mix.
5. Form into little balls and roll in sugar.
6. Place on ungreased cookie sheet and bake for 15 minutes.
Title: Cherry Streusel Bundt Cake
Ingredients:
- 1 maraschino cherries
- 1/2 brown sugar
- 1 ground walnuts
- 1 cinnamon
- 4 flour
- 1/2 salt
- 1 sour cream
- 1 1/2 baking powder
- 1 baking soda
- 1 butter
- 1 sugar
- 2 eggs
- 6
Instructions:
1. Drain cherries, set aside.
2. Mix together brown sugar, nuts, and cinnamon; set aside.
3. Sift together flour, salt, baking powder, and baking soda; set aside.
4. Cream butter, sugar, and almond extract thoroughly; Add sour cream, Beat until well blended.
5. Add the flour mixture to the butter mixture, alternating with the eggs, beginning and ending with the flour mixture. Beat well, scraping bowl often.
6. Grease and flour a bundt pan; pour 1/3 of the batter in the pan. Top with 1/3 of the cherries and 1/3 of the nut mixture.
7. Repeat layers a second and third time.
8. Bake at 350° for 1 hour and 15 minutes or until cake tests done.
Title: Apple and Marmalade Custard Pudding
Ingredients:
- 15 unsalted butter
- 4 dessert apples
- 1/2 ground cinnamon
- 1 custard
- 2 orange marmalade
- 50
Instructions:
1. Preheat the oven to 190°C, 375°F, Gas Mark 5.
2. Place a saucepan over a moderate heat.
3. Add the butter, apples and cinnamon and cook gently for 3-4 minutes.
4. Pour the custard into the saucepan and heat through, stirring occasionally.
5. Remove from the heat.
6. Lay half the cake slices into a 1litre ovenproof dish and pour over the apple custard.
7. Spread the marmalade over the remaining cake slices and cut each piece in half, diagonally.
8. Lay the slices down the centre of the dish.
9. Cover the dish with foil.
10. Place on a baking sheet and bake in the preheated oven for 50 minutes.
11. Heat a grill to a hot setting.
12. When the pudding is cooked, place under the hot grill for 1 minute to colour the surface.
13. Serve hot or cold with cream or ice cream.
Title: Teisen Sinamon (Welsh Cinnamon Cake)
Ingredients:
- 8 flour
- 4 sugar
- 2 -3 caster sugar
- 4 butter
- 2 baking powder
- 2 -3 cinnamon
- 1/2 milk
- 1
Instructions:
1. Preheat oven to 400°F.
2. Sieve the flour and baking powder and rub in the butter.
3. Add the spice and sugar, then he egg yolks and a little milk to bind to a farily stiff sponge.
4. Turn into a shallow, well greased tin or plate - preferably a dish you can serve it in as the base is best left where it is.
5. Bake for about 20 minutes at 400°F.
6. Cool an spread with jam (apricot or raspberry).
7. For the meringue topping, beat the egg whites until stiff, fold in 1 tablespoon caster sugar for each white and beat again in the usual way until shiny.
8. Pile on top of the base and return to a cooler oven (325 F) to set and until the peaks are tipped with gold.
Title: Scottish Black Bun
Ingredients:
- 2 all-purpose flour
- 1/2 baking powder
- 1/2 butter
- 3 cold water
- 1 all-purpose flour
- 2 granulated sugar
- 1 ground allspice
- 1 ground ginger
- 1/4 ground cinnamon
- 1 black pepper
- 1 cream of tartar
- 3 baking powder
- 3 seedless raisins
- 2 dried currants
- 2 eggs
- 1/2 brandy
- 1/3 milk
- 1 egg
Instructions:
1. PASTRY: In medium mixing bowl, blend flour and baking powder. Cut in butter until mixture resembles cornmeal. Add just enough cold water to form pastry into ball. On lightly floured board, roll out 2/3 of pastry into a circle large enough to line lightly greased 8 x 8 x 3 inch square cake pan or an 8 x 3 inch round cake pan, allowing enough pastry overhanging edge to seal with top crust. Chill remaining dough for top of bun while making filling.
2. FILLING: In large bowl, mix dry ingredients together. Add dried fruit, nuts, eggs, brandy and milk. Stir to mix well. Pack filling into pastry lined pan.
3. Roll out remaining pastry to square or circle large enough to cover filling. Moisten edges with water and seal with bottom crust. Prick with fork or make decorative slashes in top of bun. Brush lightly with beaten egg to glaze.
4. Bake in 300°F oven for 2 1/2 hours or until pastry is brown and cake tester inserted in centre comes out clean. Cool cake in pan for 10 minutes. Carefully remove to rack to complete cooling.
5. Canadian Living.
Title: No Bake Gingersnap Balls
Ingredients:
- 20 dark corn syrup
- 3 creamy peanut butter
- 2 powdered sugar
- 1/4
Instructions:
1. Place cookies in large resealable bag; crush fine with rolling pin.
2. Combine corn syrup and peanut butter in medium bowl.
3. Add crushed cookies; mix well.
4. Should hold together but be sticky.
5. If it is too dry add a little more corn syrup.
6. roll mixture into 24 balls.
7. Coat with sugar.
Title: Vegan Chocolate Cake & Chocolate Frosting
Ingredients:
- 3 flour
- 2 sugar
- 6 baking soda
- 2 salt
- 1 vinegar
- 3/4 vanilla
- 2 cold water
- 2 cream cheese
- 2 vanilla
- 8 powdered sugar
- 1
- 1/2
- 1 1/2 - 2
Instructions:
1. For the cake:.
2. Mix the first 5 (dry) ingredients.
3. Add the next 4 (wet) ingredients, stir until smooth.
4. Bake in two greased, floured pans at 350 degrees for 30 minutes.
5. Makes two layers of a two-layer 9-inch or 8-inch round cake, or one small sheet cake.
6. For the frosting:.
7. Using an electric mixer, mix the final 4 ingredients until smooth.
8. Frost cake when it has cooled.
Title: Chef Joey's Vegan Apple Strudel
Ingredients:
- 1 puff pastry
- 12 apples
- 1/4 raw sugar
- 1/2 cinnamon
- 1/2 sea salt
- 3/4 vegan margarine
- 1 vegan margarine
- 1
- 1/2
- 2
Instructions:
1. Preheat your oven to 375'F and put your oven rack in the middle position.
2. In a medium bowl combine the rum, lemon extract, sugar, salt and cinnamon. Mix together and set aside.
3. Prepare your apples. I washed them, then used my food processor to slice them. I didn't peel my apples but did core them.
4. I then put the apples into a large bowl and added the rum mixture and mixed well. Let this sit for a few minutes.
5. You should see some moisture come out of the fruit. Save this and make a sauce out if it if you wish. I'm going to add a little arrowroot to it and heat it up and pour over the strudel when I serve it.
6. Roll out your thawed puff pastry sheet to a 15x12 inch rectangle.
7. Using a slotted spoon, place 1/2 the apple mixture onto the pastry leaving about 2" along the edges bare.
8. Place 1 tablespoon of the cold vegan margarine cut into small pieces evenly on the top of the apple mixture and roll it up. Fold the edges at each end.
9. Brush the whole strudel with the melted vegan margarine. Using a pair of scissors cut 3 slits evenly in the top and sprinkle with a little more cinnamon and sugar if you wish. I keep a mixture of this on hand for these types of recipes.
10. Bake on a parchment lined baking sheet for 40 minutes, rotating the pan 1/2 way through the baking process until the pastry is puffed and brown.
11. I had 1/2 cup of the rum mixture left. I mixed 2 teaspoons of arrowroot powder into the rum and gently hearted it until it boiled for a few minutes until thickened.
12. I put this over the strudel and wow, was that delicious.
13. Bon Appetit!
Title: Peanut Butter-Filled Chocolate-Peanut Butter Cookies
Ingredients:
- 3/4 creamy peanut butter
- 3/4 powdered sugar
- 1/2 butter
- 1/4 creamy peanut butter
- 1/2 granulated sugar
- 1/2 light brown sugar
- 1 vanilla extract
- 1 flour
- 1 1/2 baking soda
- 1/2 butter
- 1/2 powdered sugar
- 2 vanilla extract
- 1 milk
- 1/4
- 1 -2
Instructions:
1. MAKE THE FILLING: In a small bowl, cream together the peanut butter and powdered sugar until smooth; roll the mixture into 30 3/4" balls.
2. Cover and refrigerate for 30 minutes.
3. Meanwhile, MAKE THE COOKIE DOUGH: In a large mixing bowl, cream together the butter and peanut butter until smooth.
4. Add both sugars; blend well.
5. Blend in the egg white and vanilla.
6. Combine the flour, cocoa powder, and baking soda; gradually add to the creamed mixture, stirring just until combined.
7. Shape the dough into 30 1-1/2" balls.
8. Using floured hands, flatten each cookie and shape each one around a peanut butter ball, sealing the edges.
9. Place cookies 2" apart on ungreased cookie sheets; flatten with the bottom of a glass that has been dipped in sugar.
10. Bake at 375°F.
11. for 7-9 minutes, or until the cookies are just set and the tops are cracked.
12. Cool for 1 minute on the cookie sheets before transfering the cookies to wire racks; cool completely.
13. MAKE THE ICING: In a small bowl, cream together the butter and powdered sugar; beat in the vanilla and enough milk to reach desired spreading consistency.
14. Spoon the icing into a zip-lock bag with the corner snipped off.
15. Pipe the icing over the cookies in a zig-zag pattern.
Title: Quick and Easy, Light "chocolate Mousse"
Ingredients:
- 1 fat-free sugar-free instant chocolate pudding mix
- 2 milk
- 4
Instructions:
1. Use package instructions to prepare the instant pudding.
2. Refrigerate for 5 minutes until semi-firm.
3. Gently fold whipped topping into pudding.
4. Refrigerate for another 5 minutes.
5. Enjoy!
Title: Weight Watchers Pistachio Cake
Ingredients:
- 18 1/4 sugar-free instant pistachio pudding
- 3 fat-free cool whip
- 2 1/2
- 1
- 8
- 1
Instructions:
1. Mix all ingredients together.
2. Spray 13 x 9 pan.
3. Bake at 350°F for 30 - 35 minutes. Test cake top by lightly touching the center which should feel slightly firm and will slightly spring back to the touch.
4. (Cool cake completely before frosting.).
5. Mix together frosting ingredients and spread over cake.
6. Refrigerate until ready to eat and hold in the fridge for up to two weeks!
7. Enjoy!
Title: The Best Chocolate Chip Cookies Recipe
Ingredients:
- 8 unsalted butter
- 1 all-purpose flour
- 10 baking soda
- 3/4 kosher salt
- 2 table salt
- 5 granulated sugar
- 2 eggs
- 2 vanilla extract
- 5 dark brown sugar
- 8 coarse sea salt
Instructions:
1. Melt butter in a medium saucepan over medium-high heat. Cook, gently swirling pan constantly, until particles begin to turn golden brown and butter smells nutty, about 5 minutes. Remove from heat and continue swirling the pan until the butter is a rich brown, about 15 seconds longer. Transfer to a medium bowl, whisk in ice cube, transfer to refrigerator, and allow to cool completely, about 20 minutes, whisking occasionally. (Alternatively, whisk over an ice bath to hasten the process.).
2. Meanwhile, whisk together flour, baking soda, and salt in a large bowl. Place granulated sugar, eggs, and vanilla extract in the bowl of a stand mixer fitted with the whisk attachment. Whisk on medium-high speed until mixture is pale brownish-yellow and falls off the whisk in thick ribbons when lifted, about 5 minutes.
3. Fit paddle attachment onto mixer. When brown butter mixture has cooled (it should be just starting to turn opaque again and firm around the edges), add brown sugar and cooled brown butter to egg mixture in stand mixer. Mix on medium speed to combine, about 15 seconds. Add flour mixture and mix on low speed until just barely combined, with some dry flour still remaining, about 15 seconds. Add chocolate and mix on low speed until dough comes together, about 15 seconds longer. Transfer to an airtight container and refrigerate dough at least overnight and up to 3 days.
4. When ready to bake, adjust oven racks to upper- and lower-middle positions and preheat oven to 325°F. Using a 1-ounce ice cream scoop or a spoon, place scoops of cookie dough onto a nonstick or parchment-lined baking sheet. Each ball should measure approximately 3 tablespoons in volume, and you should be able to fit 6 to 8 balls on each sheet. Tear each ball in half to reveal a rougher surface, then stick them back together with the rough sides facing outward. Transfer to oven and bake until golden brown around edges but still soft, 13 to 16 minutes, rotating pans back to front and top to bottom halfway through baking.
5. Remove baking sheets from oven. While cookies are still hot, sprinkle very lightly with coarse salt and gently press salt down to embed. Let cool for 2 minutes, then transfer cookies to a wire rack to cool completely.
6. Repeat steps 3 through 5 for remaining cookie dough. Allow cookies to cool completely before storing in an airtight container, plastic bag, or cookie jar at room temperature for up to 5 days.
Title: Ultimate Basic Birthday Yellow Cake (3 - Layer)
Ingredients:
- 2 1/4 all-purpose flour
- 1 1/2 granulated sugar
- 3 1/2 baking powder
- 1 salt
- 1 1/4 milk
- 4 butter
- 1/2 vanilla extract
- 1 eggs
- 3
Instructions:
1. Preheat oven to 350°.
2. Cut wax paper to fit the bottom of (3) 9 x 1 1/2-inch round pans. Spray the pans with cooking spray, place the wax paper in the pans and spray the paper.
3. In a large mixing bowl combine the flour, sugar, baking powder and salt, mixing well.
4. Measure the 1-1/4 cups of milk in a 2 cup measuring cup then add enough vegetable oil to bring the liquid up to 1-1/3 cups. (I did the math and figured out it is 1-1/4 cups milk + 4 teaspoons vegetable oil).
5. Add the milk/vegetable oil mixture, butter and vanilla to the flour mixture and beat with an electric mixer on medium to medium-high speed for 2 minutes, scraping sides of bowl as needed.
6. Add the eggs and continue beating an additional 2 minutes. Pour batter into prepared pans.
7. Bake at 350° for 20 to 25 minutes or until a wooden pick inserted near center of cake comes out clean, or until cake springs back when touched lightly in the center.
8. Cool cakes on wire racks for 15 minutes; remove from pans and cool completely.
9. Frost as desired.
Title: Mini Chocolate-Raspberry Nut Cups
Ingredients:
- 6 chocolate chips
- 3 walnuts
- 2 raspberries
- 12
Instructions:
1. Place chocolate chips in a glass bowl (I used a 1-cup glass measuring cup) for 45 seconds on High power in microwave oven. Add raspberry preserves and chopped nuts, and stir well. If chocolate is not completely melted, return bowl to microwave and continue to heat on High at 15-second intervals, stirring each time, until chocolate is completely melted.
2. Spoon about 1 teaspoon of the melted chocolate mixture into 12 foil-lined candy cups, filled about ¾ full. Refrigerate for 10 minutes to allow the individual desserts to "set".
3. Optional: Garnish each with a fresh raspberry or fresh chocolate shavings for added appeal.
Title: Cocoa Balls (Kakaove Dulkove Kolacky)
Ingredients:
- 1 flour
- 2 sugar
- 5 vanilla
- 5
- 1
- 1/3
Instructions:
1. Mix together all ingredients except jam into a smooth dough.
2. Form into 1 1/2-inch balls.
3. With the handle of a wooden spoon make an indentation in the center of each.
4. Bake in a preheated 275 degree oven for 20 to 30 minutes.
5. Fill centers with jam.
Title: Apricot Bars
Ingredients:
- 1/4 butter
- 1 1/2 graham cracker crumbs
- 6 coconut
- 14 pecans
- 7
- 3/4
Instructions:
1. Preheat oven to 350 degrees Fahrenheit.
2. Spray a 13 x 9 pan with cooking spray.
3. Layer graham cracker crumbs, apricots, condensed milk, coconut and pecans.
4. Press down gently.
5. Bake uncovered for 25-30 minutes or until lightly browned.
6. Remove from oven until cooled.
7. Cut into squares.