lumicero/recipes-ing2inst huggingface dataset:
Title: Glazed Raspberry Jam Thumbprint Cookies
Ingredients:
- 2/3 butter
- 1/3 granulated sugar
- 2 eggs
- 1 1/2 vanilla
- 1/2 salt
- 1 1/2 all-purpose flour
- 3/4 walnuts
- 1/3 confectioners' sugar
- 1 1/4 milk
- 3
Instructions:
1. Preheat oven to 350°F.
2. Cream together butter and granulated sugar until fluffy.
3. Add 2 egg yolks, 1 tsp vanilla, and salt; beat well.
4. Gradually add flour, mixing well.
5. Shape into 3/4-inch balls.
6. Dip into slightly beaten egg whites then roll in chopped walnuts.
7. Place 1 inch apart on greased cookie sheet.
8. Press down center of each with thumb.
9. Fill thumb prints with preserves.
10. Bake at 350F for 15 to 17 minutes.
11. Mix milk and 1/2 tsp vanilla into confectioners' sugar, adding more milk if necessary to make a glaze.
12. Drizzle glaze onto warm cookies and allow to cool.
Title: Vanilla Wafer Cake
Ingredients:
- 1 butter
- 2 sugar
- 1 eggs
- 6 coconut
- 2 pecans
- 1 1/2 milk
- 1/2 vanilla
- 2
Instructions:
1. Begin by creaming together two sticks of softened butter with two cups of sugar.
2. Add the six eggs, mixing well after each addtiong, the add thehalf cup of milk and stir well.
3. Stir in the crushed wafers along with a fourteen ounce package of coconut and the chopped pecans.
4. Add two teaspoons of vanilla and mix well.
5. Pur in a greased and floured 9x13 inch cake pan.
6. Bake at 350 degrees for 45 minutes.
Title: Applejack Glaze
Ingredients:
- 1/2 light brown sugar
- 1/2 butter
- 1/4
- 2
Instructions:
1. Combine all ingredients in saucepan. Bring to a boil.
2. Heat until sugar dissolves; stirring constantly.
3. Pour over hot cake.
Title: Dipples
Ingredients:
- 5 egg
- 1 sugar
- 1 flour
- 1/2 - 3/4 honey
- 1 walnuts
- 1/2
Instructions:
1. Beat egg yolks and egg.
2. Add sugar and beat until it dissolves.
3. Blend in enough flour to absorb the liquid and form.
4. a nice dough.
5. Amount of flour needed is variable.
6. Knead dough well and divide into 5 sections.
7. Roll each section out as for a pie crust.
8. With a pastry wheel,cut each of the 5 sections into long strips, 2-inch wide strips.
9. Drop each strip, one at a time, into hot deep fat.
10. Fat shouldn't be so hot that it will turn the pastry dark.
11. brown.
12. A golden color is the desired shade.
13. With 2 forks and as the strip is frying, turn it over so.
14. while it is lightly browned, it is in the form of a roll.
15. When they are dried, dip into boiled honey.
16. Place on wax paper and sprinkle with chopped nuts.
Title: Fruit Cocktail Bars
Ingredients:
- 1 1/2 sugar
- 2 eggs
- 1 1/2 baking soda
- 1 vanilla
- 1 flour
- 2 1/2 salt
- 1/2 flaked coconut
- 1 1/2 sugar
- 3/4 vanilla
- 1/2 oleo
- 1/2 evaporated milk
- 1/4 walnuts
- 1/2
Instructions:
1. Bars:
2. Beat eggs and sugar. Add the rest of ingredients and mix well.
3. Spread in greased,13x9 pan.
4. Sprinkle batter with the walnuts and 1 1/2 cup coconut.
5. Bake at 350 degrees for 30 minutes.
6. Glaze:
7. Mix all the glaze ingredients together in a small saucepan, boil 2 minutes.
8. Remove from heat and pour over the still warm bars.
Title: 3 Toppings Apple Crumble
Ingredients:
- 4 apples
- 3/4 water
- 1/4 sugar
- 1 lemon, juice and zest of
- 1 flour
- 4 butter
- 1 baking powder
- 1 brown sugar
- 3 cinnamon
- 1/2 ground nutmeg
- 1/4 water
- 1/2 butter
- 2 ground nutmeg
- 2/3 sugar
- 1/2 cinnamon
- 1/4
- 1
- 2
Instructions:
1. stew together the filling to a pulp.
2. Topping A:
3. rub butter into flour and bakingpowder.
4. add brown sugar.
5. place crumbly mixture over stewed fruit.
6. bake 350 degrees until brown and crisp.
7. Topping B:
8. mix together then sprinkle over fruit.
9. same baking as for Topping A.
10. Topping C:
11. melt butter.
12. add rest of ingredients and sprinkle over fruit.
13. same baking as for Topping A.
Title: Pink Lemonade Gooey Butter Cookies
Ingredients:
- 1/2 butter
- 1 cream cheese
- 1 egg
- 1 lemon
- 1 granulated sugar
- 1 confectioners' sugar
Instructions:
1. Put the butter into a large mixing bowl.
2. Cream the butter until soft and creamy.
3. Add the cream cheese and beat until mixture is smooth.
4. Beat in the egg, lemon extract and lemon zest until combined.
5. Add the cake mix and beat just until well mixed.
6. If the dough is too soft to roll into balls, cover the bowl and refrigerate the dough for 1-2 hours or until it’s easy to handle.
7. Preheat the oven to 350°F.
8. Place some granulated sugar and confectioners’ sugar into separate bowls.
9. Roll the dough into 1-inch to 1 1/4-inch balls.
10. Drop each dough ball into the bowl of granulated sugar and roll it in the sugar to coat completely.
11. Immediately drop the sugared dough ball into the confectioners’ sugar and roll it to coat heavily with the sugar.
12. Rolling the dough balls in the granulated sugar first helps the confectioners’ sugar coating not sink into the baked cookies.
13. Place the dough balls 2" apart on ungreased cookie sheets; flatten slightly. Bake at 350 F for 10-12 minutes. DO NOT overbake.
14. Take the cookies out of the oven when they look a little underdone.
15. Let the cookies cool on the pan for 1-2 minutes, then remove them from the pans to wire racks and cool completely.
16. Store the cookies in an airtight container. Makes about 2 1/2-3 dozen.
Title: GUINNESS APPLESAUCE CAKE WITH LEMON ICING
Ingredients:
- 1 3/4 all-purpose flour
- 1 baking soda
- 1/2 salt
- 1/2 ground cloves
- 1 ground cinnamon
- 1 unsweetened applesauce
- 3/4 light brown sugar
- 1/2 golden raisin
- 1/4 dates
- 1/2 walnuts
- 1/2 unsalted butter
- 1/2 lemon, zest of
- 1/2 confectioners' sugar
- 1 lemon slice
- 1
Instructions:
1. Preheat the oven to 350ºF or 175ºC. Grease an 8-inch square pan and line it with wax paper.
2. In a large bowl, sift together the flour, baking soda, salt, cloves, and cinnamon. Set aside. In a second large bowl, stir together the applesauce, brown sugar, oil, and stout. Mix thoroughly. Add the flour mixture, a little at a time, beating well after each addition.
3. Stir in the raisins, dates, and walnuts.
4. Spoon the batter into the prepared pan and bake for 40 to 45 minutes, or until a skewer inserted in the center comes out clean. Remove from the oven and cool on a wire rack for 10 minutes. Invert the pan onto a plate, remove the wax paper, and set the cake upright to cool completely.
5. To make the icing:
6. In a large bowl, combine the butter and lemon zest. Sift the sugar into the butter and beat with an electric mixer until smooth and creamy. Stir in enough lemon juice to make the icing soft enough to spread easily.
7. Spread the icing on top of the cake and smooth the surface with an offset spatula or knife dipped in warm water. Decorate the top with lemon slices, if desired.
Title: Tofu Blueberry Fluff
Ingredients:
- 2 artificial sweetener
- 2 1/2 unsweetened frozen blueberries
- 1 silken tofu
Instructions:
1. In a blender or a food processor, combine all ingredients.
2. Whip until smooth.
3. Serve chilled.
Title: Santa Fe Natillas
Ingredients:
- 2 eggs
- 2 heavy cream
- 1/4 sugar
- 2 flour
- 1/4 salt
- vanilla
- nutmeg
- cinnamon
Instructions:
1. Make a paste of the egg yolks, flour and 1/2 cup of the heavy cream.
2. In a saucepan combine 1/4 cup of sugar and a pinch of salt with the remaining heavy cream and bring the mixture to the boiling point.
3. Remove the mixture from the heat and whisk into the egg mixture gradually.
4. Pour the mixture into a double boiler and cook slowly over simmering water until it thickens (20 minutes).
5. Mix in the vanilla and remove from the heat, allowing it to cool.
6. The recipe can be made ahead until this point.
7. Beat the egg whites with 2 tablespoons of sugar until stiff but not dry. Gently fold the meringue into the cooled custard.
8. Sprinkle with freshly grated nutmeg and/or cinnamon and serve.
Title: Best Blueberry Dumplings
Ingredients:
- 2 1/2 fresh blueberries
- 1 1/2 water
- 1 nutmeg
- 1/2 sugar
- 1/2 all-purpose flour
- 1 salt
- 1/4 baking powder
- 2 sugar
- 2 butter
- 5 milk
- 3 -4
Instructions:
1. In a medium saucepan, combine all blueberry ingredients. Stir, and bring to a boil. While berries are heating, combine flour, salt, baking powder, and sugar, stirring well. Add butter and combine well, then add just enough milk to form a dough. Form 8 dumplings with a tablespoon measure, and set aside.
2. When berries come to a boil, add dumplings and reduce heat to low, cover with lid and DO NOT TOUCH OR STIR until 20 minutes have passed. Dumplings should be totally cooked through after 20 minutes, unless you make them larger.
Title: Almost a Butterfinger®
Ingredients:
- 1/2 peanut butter
- 48
- 12
Instructions:
1. Make peanut butter sandwiches using the Wheat Thins. Heat the chocolate bark per package directions.
2. Dip each sandwich in chocolate, coating it thoroughly. Place on wax paper. Chill until chocolate is set.
Title: No Bake Sugar Bread Cookie
Ingredients:
- 1 butter
- 1 sugar
- 2
Instructions:
1. Pretty self explanatory: spread butter on bread, sprinkle with sugar.
2. You can press the sugar into the butter if you like, to keep it from being messy (for kids). Adjust the ingredients to your taste, more butter is always better! The variations are endless, you can mimic many cookie flavors. I also added my peanut butter and chocolate version to 'zaar.
Title: Lekvar-prune filled perogies
Ingredients:
- 1 Perogies With Various Traditional Fillings
- 1 dried prune
- sugar
- water
Instructions:
1. Put the prunes in a good sized saucepan-heavy bottom if you have one.
2. Pour in water to cover, bring to a boil, reduce heat and cook over a"hard simmer/light boil.
3. "You may need to add more water to prevent scorching.
4. When prunes are soft puree in a food processor until smooth.
5. If the prunes are in any way runny cook until thick.
6. Make dough-or cut recipe in half and fill with prune filling.
7. (see recipe#20108 for filling and crimping directions) Boil perogies in water until they float, drain.
8. Fry in butter if you wish and serve with a dollop of vanilla ice cream or topping of your choice.
9. Freeze whatever filling your not using.
Title: Good Eats Sugar Cookies
Ingredients:
- 3 all-purpose flour
- 3/4 baking powder
- 1/4 salt
- 1 unsalted butter
- 1 sugar
- 1 egg
- 1 milk
- powdered sugar
Instructions:
1. Sift together flour, baking powder, and salt. Set aside.
2. Place butter and sugar in large bowl of electric stand mixer and beat until light in color.
3. Add egg and milk and beat to combine.
4. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours.
5. Preheat oven to 375 degrees F.
6. Sprinkle surface where you will roll out dough with powdered sugar.
7. Remove 1 wrapped pack of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thick. Move the dough around and check underneath frequently to make sure it is not sticking.
8. If dough has warmed during rolling, place cold cookie sheet on top for 10 minutes to chill.
9. Cut into desired shape, place at least 1-inch apart on greased baking sheet, parchment, or silicone baking mat, and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time.
10. Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack. Serve as is or ice as desired. Store in airtight container for up to 1 week.
Title: Gooey Bars
Ingredients:
- 1 eggs
- 2 margarine
- 1/2 confectioners' sugar
- 3 cream cheese
- 1 vanilla extract
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Grease a 9 x 13 inch baking pan, bottom and sides.
3. Combine yellow cake mix, eggs and margarine in a large mixing bowl; mix well.
4. Using your hands, press mixture into the bottom of the greased pan.
5. In another bowl, combine confectioners' sugar, cream cheese and vanilla.
6. Beat until creamy and smooth.
7. Spread over top of cake mixture.
8. Bake at 350 degrees for 35 minutes.
9. Cut into squares.
Title: Walnut Walkaways
Ingredients:
- 1 dry yeast
- 1/4 warm water
- 2 flour
- 1/8 salt
- 3/4 butter
- 1 egg
- 3 cream cheese
- 1/2 sugar
- 2 vanilla extract
- 1/2 walnuts
- confectioners' sugar
Instructions:
1. Preheat oven to 375.
2. Combine yeast with warm water.
3. Combine flour and salt in mixing bowl.
4. Cut in butter until mixture resembles coarse crumbs.
5. Add yeast and egg, mix just until blended.
6. Roll out dough, half at a time on a floured surfaced to a 13x9 inch rectangle.
7. Beat cream cheese, sugar, and vanilla until light and fluffy.
8. Spread half on each rectangle.
9. Sprinkle with walnuts.
10. Start with 13 inch side, roll up like a jellyroll.
11. Place seam side down on a lightly greased cookie sheet.
12. Cut each roll halfway through lengthwise.
13. Bake at 375 for 20 to 25 minutes.
14. After cooling sprinkle with confectioner's sugar.
15. Cut diagonally into 1 inch slices.
Title: Marshmallow Meltaways
Ingredients:
- 2 sugar
- 1/2 cinnamon
- 2 marshmallows
- 16 margarine
- 1/4
Instructions:
1. Preheat oven to 375°F Separate crescent rolls at perforations; lay out separated on parchment paper.
2. Place a single marshmallow in the center of each crescent; pull up edges and pinch to completely cover marshmallow, pressing to seal.
3. Combine sugar and cinnamon and spread on plate. Roll balls in melted butter then in sugar-cinnamon mixture. Place in ungreased muffin tins.
4. Bake for 10-15 minutes or until golden brown. Remove from meltaways from pan promptly and clean out sugar before it hardens.
Title: Rich Brandied Fruitcake
Ingredients:
- 4 raisins
- 3 currants
- 1 brandy
- 1 rum
- 1 butter
- 1 brown sugar
- 1/2 eggs
- 1 vanilla
- 1 1/2 flour
- 3 baking powder
- 2 cinnamon
- 2 nutmeg
- 1 1/2 salt
- 1 clove
- 1 pecans
- 1/2
- 1
Instructions:
1. In large glass bowl, stir candied peel, raisins, currants, cherries, brandy and pineapple. Cover with plastic wrap and let stand for 12 hours or microwave at high for 3 mintues or until steaming, stir.
2. In large bowl, beat butter with sugar until fluffy. Beat in eggs, one at a time, beat in vanilla. In separate bowl, whisk together flour, baking powder, cinnamon, nutmeg, salt and cloves, stir into batter, one-third at a time. Scrape fruit mixture over batter, sprinkle with pecans and almonds. Stir just enough to coat fruit and nuts evenly.
3. Spoon into two 9x5 inch and one 5-3/4 by 3-1/4 inch parchment paper lined loaf pans, packing with back of spoon. Tap lightly on counter. Bake in center of 300 degree oven for about 1 1/4 hours for small loaf and 2 hours for large loaves or until tester inserted in center comes out clean. Let cool in pans on rack for 30 mintues. Turn out, right side up, onto rack. Let cool completely.
4. Note: After one hour of baking place a piece of foil loosely over cakes. I assume this is to prevent the cake from browning too much.
Title: Chocolate Apple Cake
Ingredients:
- 1 1/2 all-purpose flour
- 6 cocoa powder
- 2 baking soda
- 1 orange zest
- 1 ground cinnamon
- 1/4 salt
- 3/4 unsalted butter
- 1 1/4 granulated sugar
- 3 eggs
- 2 unsweetened applesauce
- 1 golden raisin
- 1 walnut pieces
- powdered sugar
Instructions:
1. Preheat oven 350 degrees, and grease and flour a 10 inch tube pan.
2. In a medium bowl whisk the flour, soda, cocoa cinnamon, zest and salt.
3. In your mixer bowl cream the butter and sugar at high speed until very very light and fluffy.
4. Beat in each egg one at a time, making sure each is blended well.
5. Lower the speed on your mixer and add 1/3 of the dry with 1/2 of the applesauce, beat only to combine.
6. Add the next third of flour the last of the applesauce, blend and then the last of the flour mixture.
7. Remembering to beat only to combine and don't over beat.
8. Fold in the raisins and walnuts.
9. Pour into prepared pan evenly.
10. Bake 1 1/2 hours until it pulls away from side of pan, or tester comes away clean.
11. This cake will only rise halfway up the pan.
12. Cool in pan 20 minutes.
13. Invert and cool completely on wire rack.
14. Just a note:
15. Grandma greases the tube pan, places a piece of parchment on bottom then greases and flours it and the sides of the pan. That way it falls out of the pan all the time, and then she runs a knife around the edges, turns it onto the rack and removes the paper.
Title: Five Star Tiramisu
Ingredients:
- 2/3 powdered sugar
- 1 low-fat cream cheese
- 1 1/2 sugar
- 1/2 water
- 1/4 hot water
- 3 sugar
- 1/2 instant espresso coffee powder
- 1 Kahlua
- 1 ladyfingers
- 2
- 20
- 1/2
Instructions:
1. Combine powered sugar and cream cheese in a large bowl, beat at high speed until well blended.
2. Gently fold 1 cup whipped cream into cheese mixture.
3. Combine 1/2 cup sugar, 1/4 cup water and egg white in top of double boiler; place over simmering water.
4. Beat mixture at high speed until peaks form.
5. Gently fold in 1/4 of egg white mixture into cheese mixture.
6. Fold in remaining egg white mixture and set aside.
7. Combine 1/2 cup hot water, 1 TBSP sugar, coffee granules and liqueur; stir mixture well.
8. Split ladyfingers in half lengthwise.
9. Arrange 20 ladyfinger halves, cut sides up, in bottom 8 inch square baking dish.
10. Drizzle half of espresso mixture over ladyfingers.
11. Spread half of cheese mixture over ladyfinger halves and repeat process until mixture is gone.
12. Spread remaining whipped topping over the last cream cheese mixture; sprinkle with cocoa.
13. Place tooth picks at each corner of dish and one in the middle, Cover with plastic wrap, (tooth picks keeps plastic wrap from sticking to Tiramisu) Chill for 2 hours.
14. TIP: Freeze two hours before serving, it will cut easier and cleaner.
Title: Amarula Finale
Ingredients:
- 250 Amarula cream liqueur
- 1/2 ice cream
- 250 coffee
- 50 chocolate
- 40 maraschino cherries
- 50
- 4
Instructions:
1. Into a blender, place the Amarula Cream, the ice cream, coffee and half the grated chocolate. Blend for a few seconds.
2. Swirl the chocolate sauce around the sides of martini or wine glasses.
3. Pour the Amarula mixture into each glass.
4. Top with a little whipped cream, the remaining grated chocolate and a maraschino cherry.
Title: Mrs. Jewell's Sugar Molasses Cookies
Ingredients:
- 1 1/2 sugar
- 1 butter
- 2 eggs
- 1/2 molasses
- 2 baking soda
- 2 cinnamon
- 2 ginger
- 1 clove
- 1 salt
- 4 flour
Instructions:
1. Cream Butter and Sugar.
2. Add eggs and molasses and mix well.
3. Add remaining ingredients except flour and mix well.
4. Add flour 1 cup at a time. Dough will be very stiff.
5. Chill
6. Preheat oven to 350 degrees.
7. Roll teaspoon of dough into small ball and place on cookie sheet.
8. Bake at 350 deg. for 7-9 minutes.
Title: Kamish Bread ( Cookies)
Ingredients:
- 3 eggs
- 1 sugar
- 1/2 vanilla
- 1 baking powder
- 1 flour
- 3 chocolate chips
- 1
- 1/2
Instructions:
1. Add sugar to beaten eggs and add vanilla to eggs.
2. Sift flour and baking powder and put aside.
3. Add dry ingredients and oil a little at a time, alternately, then add nuts and chocolate chips.
4. Make 4 loaves.
5. Put on 2 greased cookie sheets.
6. Bake 25 to 30 minutes at 350 degrees. Cool 7 minutes and cut into 1/2 inch slices.
7. Toast in oven for 10 minutes until crispy at low temperature (200 degrees).
Title: Anzac Biscuits
Ingredients:
- 1 plain flour
- 1 whole wheat flour
- 1 rolled oats
- 1 brown sugar
- 1/2 margarine
- 2 honey
- 1 bicarbonate of soda
- 2 boiling water
Instructions:
1. Combine the flour (sifted), oats, coconut and sugar in a bowl.
2. Melt the margarine and honey in a saucepan over a low heat.
3. Mix the bicarbonate of soda with the water and add to the butter and honey.
4. Pour the liquids into the dry ingredients and mix well.
5. Knead the mixture and make it into 3-inch round and flat cookies, onto a greased tin leaving as much space again between cookies.
6. Bake in a moderate oven, 180C for 15-20 minutes.
7. Cool on a wire rack and seal in airtight containers.
Title: My Favourite Gingerbread (Lebkuchen)
Ingredients:
- 100 butter
- 200 brown sugar
- 250 treacle
- 2 eggs
- 600 plain flour
- 150 self raising flour
- 1 ground ginger
- 1 ground cinnamon
- 1 1/2 ground cloves
- 1 bicarbonate of soda
Instructions:
1. Place butter, sugar and treacle in a small saucepan over low heat, stir until the butter melts and sugar dissolves. Set aside for 10 minutes to cool slightly.
2. Combine butter mixture and eggs in a large bowl. Sift combined remaining ingredients over the butter mixture.
3. Turn onto a lightly floured surface and gently knead until smooth. Shape into a disc and cover with plastic wrap and refrigerate for 1 hour to rest.
4. Preheat oven to 180 degrees, roll out dough to required thickness (eg 5mm thick) and make required shapes. Place shapes onto nonstick baking paper and bake for 5 minutes, or until golden.
5. Let sit on trays for another 5 minutes before removing onto a wire rack to cool.
6. Decorate as desired.
Title: Puffy Strawberry Shortcakes With Meringue
Ingredients:
- 16 frozen strawberries
- 1/2 fresh strawberries
- 2 frozen puff pastry
- 0.5 water
- 1/2 cornstarch
- 1 sugar
- 3/4 cream of tartar
- 1/2 vanilla
- 6 fresh strawberries
- 1
- 8
Instructions:
1. Preheat oven to 425 degrees. Blend or process frozen strawberries and jelly until smooth. Stir in sliced berries; cover and refrigerate.
2. Roll pastry to 12x10 inches; cut in eight rectangles. Place pastry rectangles 1 inch apart on large baking sheet; pierce with fork tines. Cover with second baking sheet. Bake 6 minutes. Remove top baking sheet; bake 4 minutes more. Remove from oven; let stand on sheet. Reduce oven to 325 degrees.
3. For meringue, mix 1/2 cup water and cornstarch. Put in small saucepan and cook over medium heat until thickened and bubbly. Remove from heat; cool slightly. In bowl combine sugar and cream of tartar; set aside. In large mixing bowl beat egg whites and vanilla on medium to high speed until frothy. Gradually beat in sugar mixture until soft peaks form. Add cornstarch mixture; beat to stiff peaks. Spoon on pastry; bake meringue 15 minutes. Serve pastries warm with sauce. Top each piece with a fresh whole strawberry, dabbing a bit of the sauce on the meringue, under the strawberry, to keep the whole berry in place.
Title: Sweet N Tart Cherry Cobbler
Ingredients:
- 4 butter
- 1 cherry pie filling
- 1 cherries
- 1 1/2 baking mix
- 3/4 sugar
- 3/4 evaporated milk
- 1
Instructions:
1. place butter in pan and cook to melt. add pie filling and frozen cherries and cook for 5-10 minutes on med heat to blend the mixture stirring carefully and frequently. place remaining ingredients together in separate bowl and hand mix to pancake-like batter consistency.
2. place cherry mixture in bottom of oven safe pie dish or similar baking dish. spoon batter over top by spoonfulls. don't worry if batter does not fully cover filling as it does expand during baking. bake for 40 minutes at 350 degrees or until crust browned and filling bubbly. let sit for at least one hour or refridgerate over night to set. serve warm or cold by itself or with whipped topping or ice cream.
Title: No Bake Chocolate Oatmeal Bars
Ingredients:
- 1 butter
- 1/2 margarine
- 1 brown sugar
- 1/2 vanilla
- 1/4 cinnamon
- 3 salt
- 1 oatmeal
- 3/4 chocolate chips
- peanut butter
Instructions:
1. in a large sauce pan melt butter and brown sugar over medium heat till sugar is dissolved.
2. add cinnamon, salt and oatmeal, stirring to coat.
3. continue cooking for 3-4 minutes stirring constantly.
4. pour 1/2 of the mixture into a sprayed 9x9 pan.
5. press into pan.
6. melt chocolate chip and peanut butter in the microwave still smooth. pour over bar.
7. top with the other 1/2 of oatmeal mixture.
8. refrigerate for about 1 1/2 -2 hours till set.