lumicero/recipes-ing2inst huggingface dataset:
Title: Grandma's Caramel Popcorn Balls
Ingredients:
- 4 butter
- 1 margarine
- 1/2 brown sugar
- 7 1/2 light corn syrup
- 1/2 sweetened condensed milk
- 5 vanilla
Instructions:
1. Combine butter, brown sugar, and corn syrup.
2. Stir well and bring to a boil over medium heat.
3. Stir in condensed milk.
4. Simmer, stirring constantly, until the mixture forms a soft ball in cold water (takes just a few minutes). It will be between 234-238 degrees farenheit on a candy thermometer.
5. Stir in vanilla and remove from heat.
6. Pour over the popped popcorn and stir well.
7. Butter your hands lightly, and shape the popcorn into balls about 3 1/2 inches in diameter.
8. Makes about 15 balls.
Title: Perfumed Oranges
Ingredients:
- 6 navel oranges
- 1/3 honey
- 1/4 ground cinnamon
- 1 mint sprig
- 1
Instructions:
1. Using Sharp knife, cut peel and white pith from all oranges. Slice oranges into thin rounds. Arrange orange slices in shallow glass baking dish.
2. Stir honey, orange juice and orange blossom water in heavy small saucepan over medium heat until honey melts. Pour honey mixture over orange slices. Refrigerate at least 1 hour and up to 4 hours, basting orange slices occasionally.
3. Arrange orange slices decoratively on large serving platter. Spoon honey sauce over. Sprinkle with ground cinnamon. Garnish orange slices with mint sprigs if desired.
Title: Traditional Christmas Pudding
Ingredients:
- 110 suet
- 50 self-raising flour
- 110 ground mixed spice
- 1 nutmeg
- 1/4 ground cinnamon
- 1/8 brown sugar
- 225 sultanas
- 110 raisins
- 110 currants
- 275 cooking apple
- 25 orange zest
- 25 lemon zest
- 1 eggs
- 2 stout beer
- 2 rum
- 2 brandy
- 150
- 2
Instructions:
1. DAY 1 -- Take your largest, roomiest mixing bowl and start by putting in the suet, sifted flour, breadcrumbs, spices and sugar. Mix these ingredients thoroughly after each addition.
2. Gradually mix in all the dried fruits, mixed peel, nuts, apple, and both zests, again, mixing thoroughly after each addition.
3. In a small bowl, beat the eggs, then add the stout and rum and beat together. Pour this over the ingredients in the large bowl and begin to mix very thoroughly. It was traditional to gather all the family around, especially the children, and invite everyone to have a really good stir and make a wish!
4. The mixture should have a fairly sloppy consistency - it should fall instantly from the spoon when tapped on the side of the bowl. If you think it needs more liquid, add a spot more stout or rum. Cover the bowl and leave overnight in a cool place (not the fridge).
5. DAY 2 -- Pack the mixture into the lightly greased basin, cover it with a double sheet of greaseproof paper and a sheet of foil and tie it securely with string. It's also a good idea to tie a piece of string across the top to make a handle.
6. Place the pudding in a steamer set over a saucepan of simmering water and steam the pudding for 8 hours. Do make sure you keep an eye on the water underneath and top of with boiling water from the kettle from time to time.
7. When the pudding is done steaming, let it get quite cold, then remove the steam papers and foil and replace with some fresh ones, again making a handle.
8. Store in a cool place until Christmas Day.
9. CHRISTMAS DAY -- Steam again in the same manner as above, again checking the water level, for 2 1/2 hours.
10. Serve warm with a whipped cream or rum sauce.
Title: Limoncello Tiramisu
Ingredients:
- 4 water
- 4 lemon juice
- 4 sugar
- 8 eggs
- 3 sugar
- 4 sugar
- 1 mascarpone cheese
- 1 lemons, zest of
- 4 candied citron peel
- 2 ladyfingers
- 18
Instructions:
1. MAKE THE SYRUP:
2. Combine all ingredients in a pot and bring to a boil and reduce heat to a low simmer for about 10 minutes.
3. Remove from flame and allow to cool down.
4. PREPARE & ASSEMBLE TIRAMISU:
5. Beat together yolks and 4 tbls of sugar, limoncello in a large bowl over a bain marie (pot of boiling water) to make a zabaglione until thick and foamy, about 4 minutes.
6. Be careful not to overheat - will cook eggs.
7. Let it cool off and then fold in mascarpone cheese, lemon zest and candied citron to a smooth, creamy texture.
8. In a clean separate bowl using an electric mixer, beat whites while adding remaining 1 tsp sugar slowly.
9. Beat whites to a stiff peak.
10. Then fold in egg whites with the mascarpone mixture.
11. Do not over mix.
12. Just until combined.
13. Soak ladyfingers in limoncello syrup mixture, soaking it about 2-4 seconds, (depending on what type you have. Do not over soak) and transfer to an 8-inch glass baking dish (2-quart capacity).
14. Repeat until one full layer of ladyfingers are arranged in bottom of dish, trimming as needed to fit snugly.
15. Spread a quarter of an inch of mascarpone mixture evenly over ladyfingers.
16. Make another layer in same manner with remaining ladyfingers and mascarpone mixture.
17. Chill tiramisu, covered.
Title: Blueberry Oatmeal Cookies
Ingredients:
- 1/2 butter
- 1 brown sugar
- 1 egg
- 1 vanilla extract
- 1 1/2 quick-cooking oats
- 1 all-purpose flour
- 1 -2 cinnamon
- 1/2 salt
- 1/2 baking soda
- 1/4 baking powder
- 1 blueberries
Instructions:
1. In a large mixing bowl, cream the butter and brown sugar. Beat in egg and vanilla.
2. In a separate bowl, combine oats, flour, cinnamon, baking soda, and baking powder. Gradually add dry ingredients to the creamed butter and brown sugar.
3. Once combined, fold in the blueberries.
4. Drop tablespoon sized cookies 2 in apart onto lightly greased baking sheets. Bake at 350 F for 12-14 or until lightly browned.
Title: Flourless Orange and Almond Cake
Ingredients:
- 2 oranges
- 1 1/2 caster sugar
- 1 baking powder
- 1 vanilla extract
- 1 Cointreau liqueur
- 1 eggs
- 6 confectioners' sugar
Instructions:
1. Place the whole oranges in a large saucepan. Add enough water to cover them and place a small plate on top of the oranges to keep them submerged in the water.
2. Gradually bring the water to a boil, then reduce heat and allow them to simmer for 40 minutes, or until the oranges are very soft.
3. Preheat oven to 350F degrees.
4. Cut a piece piece of parchment paper to fit in the bottom of an 8 inch round cake pan. Lightly grease the cake pan and then place the parchment paper circle in the base.
5. Cut each of the oranges into quarters. Set aside to cool.
6. Remove any pips, and then place the oranges in the bowl of a food processor and blend until they form a very smooth pulp.
7. Add the ground almonds, sugar, baking powder, vanilla, and Cointreau. Process (pulse) until all of the ingredients are combined.
8. Add the egg and process again until just combined. Be careful not to overprocess.
9. Pour the orange mixture into the prepared cake pan and bake for 50 minutes, or until the cake is firm and leaves the side of the pan.
10. Allow to cool completely in the pan. Dust with confectioners' sugar to serve.
Title: Judy's Chocolate Chip Poison Cookies
Ingredients:
- 1 flour
- 1/4 baking powder
- 1/4 salt
- 1/4 nutmeg
- 1/2 margarine
- 1 brown sugar
- 1/2 vanilla
- 1 egg
- 1 chocolate chips
- 1
Instructions:
1. Mix all ingredients together.
2. Spread mixture in an ungreased 9 x 13 baking pan.
3. Bake in preheated 350°F oven for 20-30 minutes or until golden; Cool 10 minutes.
Title: Irene's Chocolate Chip Oatmeal Cookies
Ingredients:
- 1 1/2 margarine
- 5 quick-cooking oats
- 1 brown sugar
- 1 white sugar
- 2 baking powder
- 1 salt
- 2 baking soda
- 2 eggs
- 2 all-purpose flour
- 1 vanilla extract
- 1 1/2
Instructions:
1. In a large bowl, cream margarine with sugars. Beat eggs separately and add, with vanilla to the mixture.
2. In a separate bowl, combine dry ingredients and add to wet. Mix well with a wooden spoon (or by hand) and add chocolate chips.
3. Form dough into walnut-sized balls and drop onto greased cookie sheet, allowing at least 2 cm between cookies.
4. Bake at 350º for 10 minutes or less, raising to the top shelf of the oven once they have spread out to finish there.
Title: Special Marshmallow Cream Pumpkin Dessert
Ingredients:
- 2 sugar
- 1/2 butter
- 1/2 margarine
- 1 marshmallows
- 2 half-and-half cream
- 3 milk
- 6 canned pumpkin puree
- 1/2 sugar
- 1/2 cinnamon
- 1/8 ginger
- 2 salt
- 1/2 Cool Whip
Instructions:
1. In a bowl, combine gingersnaps, butter and sugar; mix well.
2. Press into a 9" x 13" baking dish.
3. Refrigerate while preparing filling.
4. FOR FILLING: Combine marshmallows and cream in a double boiler over hot water, and stir until melted and combined.
5. Combine pumpkin puree, sugar, spices and salt.
6. Blend in marshmallow mixture; chill in the refrigerator for 30 minutes.
7. Remove from fridge, fold in 1 cup of the whipped topping OR whipped cream.
8. Pour into prepared crust.
9. Chill in refrigerator until set.
10. Spread top with 1 cup of the remaining whipped topping.
11. Sprinkle with chopped nuts; chill at least 3 hours or overnight.
12. Cut into serving-size squares, enjoy!
Title: Christmas Log
Ingredients:
- 1 butter
- 50 icing sugar
- 2 cocoa powder
- 1
- 100
- 75
- 25
- 50
Instructions:
1. Crumble the Swiss roll into the bowl and add the biscuit crumbs, jam, orange juice and dried fruit and mix together with your hands.
2. Place the mixture on a board and shape into a roll about the size of the original Swiss roll, wrap in cling film and put in the fridge.
3. Using a potato peeler, scrape about 15g chocolate into shreds on to a plate.
4. Break the remaining chocolate pieces and put in a small bowl set over a saucepan of simmering water until melted, or melt in the microwave.
5. Beat the butter, then beat in the coated but still melted chocolate
6. Unwrap the log, and using a knife, spread with the icing, use a fork to make it look like tree bark and dust with icing sugar to resemble snow.
7. Put on a plate and sprinkle with chocolate shreds.
8. If liked, make fondant icing mushrooms and dip the heads into cocoa powder, then colour some fondant icing green and cut out leaves.
Title: Chelsea Cake
Ingredients:
- 1/4 sugar
- 1 milk
- 3 flour
- 4 margarine
- 7 raisins
- 3/4 butter
- 1/2 sugar
- 1/2 cinnamon
- 1/2
- 2
- 1
- 3
Instructions:
1. Let yeast sit with water.
2. Stir in next 5 ingredients and knead well.
3. Freeze for 1 hour.
4. Roll out dough and spread with filling.
5. Roll up into a 9 inch pan and bake at 350 degrees for 40 min,.
Title: Individual Orange Syrup Cakes
Ingredients:
- 1 sugar
- 1/2 eggs
- 2 orange
- 1 vanilla essence
- 1/2 salt
- 1 self raising flour
- 1/2 hot water
- 1 1/2 sugar
- 3/4 orange, zest of
- 3/4
- 1/2
Instructions:
1. Preheat the oven to 180 deg C (350 F) or 170 deg C fan forced (325 F).
2. Measure sugar, oil, eggs and zest into a food processor and blend until pale and creamy.
3. Add orange juice and vanilla and process again, then add salt and flour, process just enough to make a fairly smooth batter.
4. Divide the batter evenly between six non stick sprayed muffin tins or other moulds and bake for 12-15 minutes or until the cakes are golden brown.
5. While cakes cook prepare the syrup by mixing the hot water, sugar and zest together in a small microwave bowl and heat for about 3 minutes on high, stirring occasionally, until the mixture boils and the sugar dissolves.
6. Remove cakes from the oven, stand for 2-3 minutes before inverting onto a plate and removing the tins.
7. Drizzle syrup evenly over the hot cakes, about 2 tablespoons per cake.
8. Leave standing an hour, or overnight if possible, before cutting and serving with whipped cream or ice-cream.
Title: Shortbread Springerle Cookies
Ingredients:
- 1/2 baking powder
- 2 milk
- 6 eggs
- 6 powdered sugar
- 1/2 unsalted butter
- 1/2 salt
- 1/2 anise
- 2 cake flour
- lemon rind
- flour
Instructions:
1. Dissolve hartshorn in the milk for 1 hour.
2. Beat eggs until thick and lemon coloured, about 10 minutes with a heavy duty mixed, longer with a hand mixer.
3. Slowly beat in the powdered sugar, then the softened butter, beating until the mixture is creamy.
4. Beat in the hartshorn and milk, salt, flavouring oil and grated citrus peel, if using.
5. Gradually beat in as much of the flour as possible with the mixer, then stir in the rest of the flour to make a stiff dough.
6. Turn the dough onto floured surface and knead in more flour until stiff enough to make a good print.
7. The amount of flour needed will depend on the size of the eggs and amount of humidity.
8. Dust a surface with flour and roll out the dough to about 1/3 " thickness.
9. With a clean dry pastry brush, brush springerle molds with cake flour and press into the dough.
10. Cut out cookies with a knife, pizza cutter, pastry wheel or cutter.
11. Place cookies on a kitchen towel, uncovered, to dry for 2 to 24 hours.
12. Bake on a greased or baker's parchment lined cookie sheet at 225 F to 325 F until barely golden on the bottom. This will take 10 to 25 minutes, depending on the size of the cookies.
13. Cool completely on rack and store in tins.
14. They will keep for monthe and improve with age. They can be baked in October or November for Christmas.
15. The number of cookies this recipe yields depends on the size and thickness of the cookies.
16. Prep time does not include the 2 to 24 hour drying time.
17. VARIATIONS:
18. Chocolate Springerle - Add 1 cup cocoa and 2 tsp vanilla or chocolate extract in place of other flavorings. For a lighter colored cookie, use chocolate flavor confectioner's sugar which is available in 1 lb boxes, plus 2 tsp of vanilla or chocolate extract.
19. Cocoa-Mocha - Add 2 tbsp powdered (pulverize granules if necessary) instant coffee to milk plus either of the chocolate formulas given above.
20. Citrus - Use 3 to 4 tsp oil of lemon or oil of orange, or 2 tsp oil and grated rind of 3 oranges or lemons.
21. Oil of cinnamon, almond or peppermint - Use 1/2 tsp
22. Vanilla - Use 4 or 5 tsp extract.
Title: Easy Apple-Oatmeal Crisp
Ingredients:
- 4 apples
- 3 white sugar
- 1 lemon juice
- 1 old-fashioned oatmeal
- 1/2 brown sugar
- 1/3 flour
- 1/4 butter
- 1 ground cinnamon
- 1/4 salt
Instructions:
1. Combine apples, white sugar, and lemon juice. Toss lightly.
2. Spoon mixture into a 9 inch square baking dish coated lightly with cooking spray.
3. Combine oatmeal, brown sugar, flour, butter, cinnamon, and salt, and stir until combined.
4. Sprinkly oatmeal mixture over the apples.
5. Bake at 375°F for 30 minutes or until golden brown.
6. Serve warm, with a scoop of vanilla ice cream if desired.
Title: Candy Cane Cookies
Ingredients:
- 1 butter
- 1 confectioners' sugar
- 1 egg
- 1 1/2 vanilla
- 1/2 flour
- 2 1/2 salt
- 1/2
Instructions:
1. Beat butter and confectioner's sugar until light and fluffy.
2. Beat in egg, vanilla and almond extract until well blended.
3. In a separate bowl, combine flour and salt then add to butter mixture.
4. Divide dough in half. Blend in food coloring to one half.
5. Work with 1/4 of the plain dough and 1/4 of the tinted dough. Keep remainder of dough in the refridgerator until ready for use to keep it from drying out while making the cookies.
6. Roll 1/4tsp of the plain dough into a 4 inch-long rope. Repeat with 1/4 teaspoons of the tinted dough.
7. Holding the ends, twist the two ropes together and place on an ungreased cookie sheet, curving one end to look like a candy cane.
8. Repeat placing the cookies 1 inch apart on the cookie sheet.
9. Bake at 375°F for about 10 minutes. Remove immediately from cookie sheet; cool on rack.
Title: Pumpkin Bundt Cake With Vanilla-Orange Glaze
Ingredients:
- 1 all-purpose flour
- 1/2 whole wheat flour
- 2 pumpkin pie spice
- 1 baking powder
- 1/2 baking soda
- 1/4 kosher salt
- 1/4 butter
- 1 dark brown sugar
- 1 solid pack pumpkin
- 1 egg
- 1/2 buttermilk
- 2 vanilla
- 1 vanilla
- 1/3 confectioners' sugar
- 3
Instructions:
1. Preheat oven to 350F degrees.
2. Coat 6-cup bundt pan with non-stick cooking spray.
3. In a medium bowl combine flours, pumpkin pie spice, baking powder, baking soda, and salt.
4. In a large bowl combine butter and brown sugar and beat at medium speed until mixed well.
5. Beat in pumpkin and egg.
6. Reduce to low speed and beat in flour mixture.
7. Blend in buttermilk and 2 teaspoons vanilla, just until moistened.
8. Pour batter into prepared pan. Bake 25 to 30 minutes or until toothpick inserted comes out clean.
9. Cool the cake in pan on wire rack for 10 minutes. Remove cake from pan and allow to cool completely on wire rack.
10. For the glaze, combine confectioners' sugar, vanilla and orange juice in small bowl. Stir until well mixed.
11. Drizzle over cooled cake.
Title: Kittencal's Strawberry-Glazed Pie
Ingredients:
- 7 fresh strawberries
- 2/3 sugar
- 1 water
- 1/3 strawberry gelatin
- 1/4 cornstarch
- 3 -4 strawberry
- 1
- 2
- 1
Instructions:
1. In a lage saucepan place the sugar, water, strawberry gelatin powder and cornstarch; bring to a boil and boil mixing constantly for about 1 minute.
2. Remove from heat and add in red food colouring (use as much food colouring as you wish to acheive the colour desired).
3. Fold in 7 cups sliced strawberries; toss well with a wooden spoon or spatula to combine.
4. Transfer to prepared crust.
5. Refrigerate for about 4 hours or until completely set.
6. Top pie with whipped cream.
7. Place more sliced strawberries on top of whipped cream if desired in a decorative fashion.
Title: Honey Whole Wheat Almond Biscotti
Ingredients:
- 1 1/2 whole wheat flour
- 1 1/2 unbleached flour
- 3 baking powder
- 1/2 brown sugar
- 1/2 ground cinnamon
- 1/2 margarine
- 1/2 eggs
- 3 honey
- 1/2
Instructions:
1. Preheat oven to 350 degrees and place parchment paper on a large cookie sheet.
2. Sift flours,baking powder,sugar and cinnamon. Add nuts and resift.
3. Cut in margarine with finger tips until well blended. Make a well in center.
4. Warm honey slightly.
5. Put eggs and warmed honey into dry ingredients and knead into a smooth ball.
6. Dough should be firm and manageable: if it is too soft and sticky, add a little more flour.
7. Divide dough and form into 2 oblong loaves about 1 1/2 inches high and thick.
8. Place both loaves on the prepared pan about 4 inches apart.
9. Brush top and sides with reserved egg white.
10. Bake at 350 degrees for 30 minutes.
11. Do not turn oven off.
12. Remove from oven,slice in 1/2 inch pieces, place all pieces on one side back on the cookie sheet and return to oven for 10 minutes.
13. Remove from oven, turn over all pieces to the other side and return to oven for another 10 minutes.
14. Turn off oven, transfer all biscotti to a wire cooling rack and let cool for 30 minutes.
15. Store in air-tight container or freezer bags.
16. They will stay fresh for weeks.
Title: Mounds Macaroons
Ingredients:
- 1 all-purpose flour
- 1 baking powder
- 1/4 salt
- 2/3 sugar
- 1 cream cheese
- 1/4 unsalted butter
- 1 egg
- 1 vanilla extract
- 3/4 sweetened coconut
- 1/2
- 3 3/4
- 1 1/2
- 4
Instructions:
1. Preheat oven to 275 degrees F. Line 2 cookie sheets with parchment paper.
2. Combine flour, baking powder and salt in medium bowl. Using electric mixer, beat sugar, cream cheese and butter in large bowl until fluffy. Beat in egg, vanilla, almond extract and orange peel. Add flour mixture and mix just until combined. Stir in 2 1/2 cups coconut. Add Mounds pieces and stir until combined.
3. Spread 1 1/4 cups coconut on plate. Using 2 tablespoons dough for each cookie, roll dough into 1 1/2 inch rounds. Roll each round in coconut. Arrange rounds 2 inches apart on prepared cookie sheets. Bake until cookies are puffed and coconut is lightly golden, about 35 minutes. Cool on cookie sheets 5 minutes. Transfer to racks; cool completely.
4. Stir chocolate in top of double boiler set over simmering water until melted and smooth. Remove from heat. Dip fork into melted chocolate and drizzle lines of chocolate across tops of cookies. Refrigerate cookies until chocolate sets, about 30 minutes. Refrigerate in airtight containers. Serve cold or at room temperature. Cookies can be prepared 3 days ahead.
Title: Orzo and Date Delight
Ingredients:
- 1 orzo pasta
- 2 water
- 3 milk
- 1 sugar
- 1 heavy cream
- 1 dates
- 1 cinnamon
- 1 plain yogurt
- 1/2 bittersweet chocolate chips
- 1/2 pistachios
- 1 salt
- 2 vanilla extract
- 3
Instructions:
1. Combine orzo,water and salt in a saucepan and simmer 6 minutes.
2. Add sugar and milk and bring to slow simmer over low heat; stirring occasionaly. Cook uncovered until milk is absorbed. Cool, and add dates.
3. Preheat oven to 300 degrees.
4. Butter a 1 1/2 quart baking dish.
5. Whisk 3 egg yolks with cream and vanilla, combine with cooled orzo and mix well.Turn into baking dish. Bake uncovered until the edges are set, but still creamy inside, about 35 minutes.
6. While still warm, sprinkle top of pudding with chocolate and pistachio.
7. Serve with a dollop of yogurt.
Title: Chocolate Sugar Cookies
Ingredients:
- 1 butter
- 1 1/2 brown sugar
- 2 eggs
- 1 vanilla
- 3/4 cocoa powder
- 2 all-purpose flour
- 1 baking soda
- 1 salt
- 1/2 sugar
Instructions:
1. Cream together butter and brown sugar with a mixer until fluffy, about 5 minutes.
2. Add in eggs, one at a time, mixing after each addition, and then vanilla.
3. Combine cocoa powder, flour, baking soda and salt. Slowly add flour mixture to butter mixture. Mix well.
4. Refrigerate dough for one hour.
5. Using a cookie scoop, scoop dough and place into granulated sugar, roll around to coat. Place sugar coated dough on lightly greased or parchment lined baking sheet, space cookies 2 inches apart. Bake in a preheated 350 degree oven for 9-10 minutes.
6. Let cookies cool on baking sheet for 10 minutes before removing to racks to cool completely. Store in an airtight container.
Title: Oatmeal, Apricot & White Chocolate Chunk Cookies
Ingredients:
- 6 apricots
- 1/3 sugar
- 1 1/2 oats
- 3/4 ground cinnamon
- 1/2 salt
- 1/2 white chocolate baking bar
- 1 unsalted butter
- 1/2 brown sugar
- 1/3 white sugar
- 1/3 egg
- 1 vanilla extract
- 1/2
Instructions:
1. Preheat oven to a moderate temperature.
2. Cut the 6 apricots into quarters, then half the quarters.
3. Spread out on a baking tray and sprinkle with sugar, making sure they're all covered.
4. Pop into the oven for about 15 minutes. Keep an eye on them so they don't burn and when they're soft enough, break them up slightly and allow to cool.
5. Mix the oats, flour, cinnamon and salt in a medium bowl.
6. Using electric mixer, beat butter in large bowl until fluffy.
7. Add both sugars and beat until well blended.
8. Beat in egg and vanilla.
9. Stir in the dry ingredients.
10. Roughly break up the white chocolate and add to the mixture.
11. Add the apricots and mix well.
12. Place the mixture on a baking tray in cookie sized shapes (about two spoonfuls of the mixture per cookie).
13. Put the tray in the oven and bake for about 10-15 minutes, until they're golden and dry to touch.
14. Take out and allow to cool before eating them all because they're so tasty ;).
Title: Peanut Butter Balls
Ingredients:
- 3 chunky peanut butter
- 2 powdered sugar
- 1 margarine
- 1/4 chocolate chips
- 6 water
- 1/8
Instructions:
1. Mix all ingredients except chocolate chips and water in a large bowl (using hands if necessary).
2. Shape into tiny balls, then place into refrigerator to chill.
3. Heat water in a saucepan.
4. Pour in chocolate chips and stir, melting.
5. Take peanut butter balls from refrigerator and dab each top in the melted chocolate, twist when removing to create a swirl.
6. Store in the freezer.
7. Alternately, press the peanut butter mixture in a 9" x 9" greased pan and drizzle melted chocolate over top.
8. When chilled and hardened, cut into squares.
Title: No Bake Cookies
Ingredients:
- 1 sugar
- 1/4 milk
- 1/4 peanut butter
- 1/4 Quaker Oats
- 1/4
- 1 3/4
Instructions:
1. Mix sugar and cocoa in saucepan, add milk and butter.
2. bring to a boil for one minute. remove from heat.
3. stir in peanut butter and oats. spoon onto cookie sheet and refridgerate and until hard.