lumicero/recipes-ing2inst huggingface dataset:
Title: Easy Rolled Fondant
Ingredients:
- 2 1/2 sugar
- 2/3 water
- 1 vegetable shortening
- 1 vanilla extract
- 5 confectioners' sugar
Instructions:
1. Combine the 2-1/2 cups sugar and the water in a saucepan on the stove. Boil the mixture until a syrup is formed.
2. In a large bowl, combine the sugar syrup and the shortening and mix well.
3. Add the vanilla flavoring to the sugar and shortening mix.
4. Slowly add the confectioner's sugar, mixing continuously until a thick dough begins to form.
5. Knead the dough by hand until stiff.
6. Lay the dough on a cool, flat area dusted with confectioner's sugar and roll out with a rolling pin coated in confectioner's sugar to 1/8-inch thinner, drape over the cake.
Title: Chocolate Cake
Ingredients:
- 3/4 sugar
- 1 salt
- 2 1/4 baking soda
- 1 1/2 cold water
- 1 1/2 eggs
- 3/4 vanilla
- 1 1/2 vinegar
- 2
- 4
Instructions:
1. Oil and flour two 8" layer cake pans (if including the eggs) or one 8"x10". Preheat oven to 350°F.
2. Shift together the first 5 ingredients in to a mixing bowl.
3. If using eggs beat together until evenly yellow and reduce water by 2 tablespoons Beat together with water and vanilla. Measure out oil and pour it and the water mixture together onto the flour. Beat until flour lumps are gone.
4. Pour vinegar all at once onto mixture and gently fold in evenly - do not beat. This part is best done by hand.
5. Pour into pans.
6. Bake at 350F for 10 minutes then reduce to 325F for 20 minutes.
Title: Bourbon-Chocolate Cake With Praline Frosting
Ingredients:
- 1 butter
- 1/4 water
- 1 buttermilk
- 1/2 eggs
- 2 baking soda
- 1 vanilla extract
- 1 sugar
- 2 all-purpose flour
- 2 salt
- 1/2
Instructions:
1. Grease bottoms of 3 8-inch round cake pans; line with wax paper. Grease and flour wax paper and sides of pans; set aside.
2. Cook first 3 ingredients in a saucepan over low heat, stirring constantly, 3 to 5 minutes or until butter melts and mixture is smooth; remove from heat, and let cool.
3. Beat buttermilk and next 3 ingredients at medium speed with an electric mixer until smooth. Add butter mixture to buttermilk mixture, beating until blended. Combine sugar, flour, and salt; gradually add to buttermilk mixture, beating until blended. (Batter will be thin). Pour batter evenly into prepared pans.
4. Bake at 350°F for 25 to 28 minutes or until a wooden toothpick inserted into centers comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans, and cool completely on wire racks. (Cakes will appear thin).
5. Spread about 1/2 cup Chocolate Ganache between each cake layer; spread remaining Chocolate Ganache on sides of cake. (Do not frost top of cake). Chill cake 30 minutes. Pour warm Praline Frosting slowly over top of cake, spreading to edges. (Cover and let stand up to 24 hours, if desired).
6. Pierce about 25 holes in top of cake using a wooden or metal skewer. Pour warm Bourbon Glaze over cake.
Title: Cream Cheese Pound Cake
Ingredients:
- 3 all-purpose flour
- 1 baking powder
- 1/2 baking soda
- 1/2 salt
- 1 1/2 unsalted butter
- 1 cream cheese
- 3 eggs
- 6 pure vanilla extract
- 1 lemon zest
- 1
Instructions:
1. Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Butter and flour a 10 inch (25 cm) bundt pan. Set aside while you prepare the batter.
2. In a large bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.
3. In the bowl of your electric mixer, with the paddle attachment, cream the butter, cream cheese and sugar until light and fluffy (about 3 to 5 minutes). Add the eggs, one at a time, mixing well after each addition. Add the vanilla and lemon zest, if using, and beat until incorporated.
4. Add the flour mixture and mix just until incorporated. Pour the batter into the prepared pan and smooth the top.
5. Bake for 1 to 1 hour 15 minutes or until the cake is golden brown and a toothpick inserted in the center comes out clean.
6. Remove the cake from the oven and place on a wire rack to cool for about 20 minutes. Remove the cake from the pan and cool completely. (The cake is cooled in the pan first for about 20 minutes so the cake has time to set. The cake may collapse if you try to remove it from the pan too early.).
7. Serves 10 people.
8. Will keep several days well wrapped at room temperature and over a week when refrigerated. Can also be frozen.
9. Note: Serve plain or dusted with confectioners sugar (icing or powdered sugar). This cake is very nice when served with fresh berries and softly whipped cream. The acidity of the berries compliments the sweetness and richness of the cake. Also good with ice creams and/or strawberry or raspberry purees. Leftovers can be toasted lightly.
10. *Note: To make your own superfine sugar - place 3 cups (600 grams) granulated white sugar in bowl of food processor. Process until very fine, about 30 seconds.
11. Note: Lemon zest is the yellow outer rind of the lemon that contains the fruit's flavor and perfume.
12. Note: Can substitute lemon or almond extract for the vanilla extract.
13. Joy of Baking.
Title: The World's Best Sugar Cookies
Ingredients:
- 1 butter
- 1 powdered sugar
- 1 sugar
- 1 eggs
- 2 vanilla
- 1 flour
- 4 baking soda
- 1 cream of tartar
- 1 salt
- 1/2 sugar
Instructions:
1. Preheat oven to 375°F.
2. Beat oil and butter until blended.
3. Add powdered sugar and 1 cup sugar; beat well.
4. Beat in eggs and vanilla.
5. Sift flour, soda, cream of tartar and salt together.
6. Stir into sugar mixture.
7. Mix well.
8. Chill at least 2 hours.
9. Roll into 1-inch balls; roll balls in sugar.
10. Place cookies on ungreased cookie sheet and flatten with bottom of glass dipped in sugar.
11. The cookies should be flattened to 2-inch rounds; don't flatten too thin.
12. Bake for 10-14 minutes or until brown around the edges.
Title: Pineapple Squares
Ingredients:
- 2 1/2 graham cracker crumbs
- 1/2 butter
- 1/2 margarine
- 1 1/2 icing sugar
- 2 eggs
- 1 crushed pineapple
- 1
Instructions:
1. pour melted marge over the graham cracker crumbs, press into 10x12 pan.
2. combine the soft marge with the icing sugar& eggs beat together.
3. Spread onto the crumb mixture.
4. Whip the cream until thick, fold in the drained pineapple.
5. Spread over the 2nd layer.
6. Sprinkle 1/4c crumb mixture over top& chill, 3-4 hours.
Title: Baked Stuffed Apples
Ingredients:
- 4 baking apples
- 1/2 pecans
- 2 -4 sugar
- 3 ground cinnamon
- 1/2 nutmeg
- 1/8 butter
- 2 -3
Instructions:
1. Core apples, cutting to, but not through, bottoms; peel 1 inch skin from tops.
2. Fill apples with combined remaining ingredients and place in slow cooker; cover and cook on high until tender, 1 ½ to 2 hours.
Title: Cranberry Mousse With Raspberry Sauce
Ingredients:
- 3 fresh cranberries
- 2 sugar
- 4 cranberry juice cocktail
- 3 unflavored gelatin
- 1/3 kirsch
- 2 salt
- 1 frozen raspberries
- 10 kirsch
- 12
- 1/4
Instructions:
1. rinse the cranberries, discarding any stems and blemished berries.(you can use a 12 oz bag frozen, thawed).
2. transfer to medium saucepan and combine with the sugar and 1 cup of the cranberry juice.
3. bring to a boil, then reduce the heat and simmer for 5 minutes, uncovered.
4. in a small bowl, whisk the gelatin into 1 cup of cranberry juice and allow the gelatin to soften -- about 5 minutes.
5. stir the gelatin into the hot cranberry mixture.,then add the remaining 2 cups of cranberry juice, kirsch, and orange rind.
6. transfer to a large bowl and refrigerate until slightly thickened.about 2-3 hours.
7. in a chilled mixer bowl, whip the cream and salt until stiff peaks froms.
8. fold the whipped cream into the slightly thickened gelatin mixture --
9. pour the mixture into a 2 quart mold that has been sprayed with vegetable spray.
10. chill until firm -- about 4 hours or overnight.
11. to prepare the sauce, puree the raspberries and juice through a sieve and discard the seeds -- stir in the preserves and kirsch, mix well.
12. cover and refrigerate.
13. when ready to serve, dip the mold into lukewarm water for a few seconds, tap to loosen -- and invert onto a serving platter.
14. serve with a lilttle raspberry spooned over each serving.
Title: Ultimate Irish Apple Cake
Ingredients:
- 4 butter
- 1 granulated sugar
- 1 egg
- 4 granny smith apples
- 1/4 walnuts
- 1 vanilla extract
- 1/2 baking powder
- 1/2 baking soda
- 1/2 salt
- 1/2 ground cinnamon
- 1/2 ground nutmeg
- 1 all-purpose flour
Instructions:
1. Preheat oven to 350°F
2. Generously grease an 8-inch square cake pan.
3. In a large bowl, cream the butter and sugar together until light and fluffy.
4. Add the egg, apples, nuts, and vanilla and stir well.
5. Sift in the dry ingredients and mix well.
6. Pour the batter into the prepared pan and bake about 45 minutes, until the cake is lightly browned and a toothpick inserted into the center comes out clean.
7. Remove from oven and let the cake set in the pan for 5 minutes, then remove from pan.
8. Serve warm or at room temperature with whipped cream or vanilla ice cream.
Title: Soft "n" Chewy Creamsicle Cookies
Ingredients:
- 1 1/8 all-purpose flour
- 1/2 baking soda
- 1/2 butter
- 1/8 margarine
- 3/8 granulated sugar
- 1/2 light brown sugar
- 1 vanilla
- 1 vanilla instant pudding mix
- 0.5 egg
- 1 white chocolate chips
- 1/8 orange zest
Instructions:
1. pre heat oven to 375.
2. mix flour with baking soda and set aside.
3. in a large mixing bowl, combine butter, sugars,and pudding mix,vanilla, and orange extracts.
4. beat until smooth and creamy.
5. beat in egg, gradually add flour mixture.
6. stir in chips and zest.
7. roll into balls (size of walnuts) and flatten slightly on to a non greased cookie sheet.
8. bake at 375 for 8-10 minutes.
9. note: you can use chocolate pudding mix instead of vanilla for a chocolate orange chip cookie yummy.
Title: Weight Watchers Apple-Cinnamon Wontons a La Mode
Ingredients:
- 2 apples
- 1 light brown sugar
- 1 fresh lemon juice
- 1/2 ground cinnamon
- 24 wonton wrappers
- 1 1/2 powdered sugar
- 3 light vanilla ice cream
Instructions:
1. Preheat oven to 350ºF. Coat a large baking sheet with cooking spray.
2. In a medium bowl, combine apples, brown sugar, lemon juice and cinnamon; toss to coat apples.
3. Place wonton wrappers on a flat surface. Drop apple mixture by teaspoonfuls onto center of each wrapper. Moisten edges of wrapper with wet fingers, fold over one corner to make a triangle and press sides together to seal. Transfer filled wrappers to prepared baking sheet and coat surface with cooking spray.
4. Bake until wontons are golden brown, about 15 minutes. Place wontons on individual plates and sift with powdered sugar. Serve with ice cream on the side. Yields 4 wontons, 1 teaspoon of powdered sugar and 1/2 cup of ice cream per serving.
Title: Tahitian Vanilla Creme Brulee
Ingredients:
- 1 half-and-half
- 1 vanilla bean
- 1/2 pure vanilla extract
- 1 granulated sugar
- 8 heavy cream
- 2/3
- 1 1/2
- 4
Instructions:
1. Preheat the oven to 325 f.
2. In a small saucepan, combine the half-and-half, vanilla bean, and vanilla extract.
3. Heat over medium heat just until scalded; do not allow the mixture to boil.
4. Fill a large bowl with water and add ice.
5. In a medium mixing bowl, combine the egg, egg yolks, and granulated sugar and mix.
6. Gradually stir in the scalded half-and-half mixture and place the smaller bowl in the bowl of ice water to cool completely.
7. Stir in the heavy cream and divide among eight 4-ounce ramekins.
8. Place in a baking dish just large enough to hold them and add enough hot water to the pan to come halfway up the sides of the ramekins.
9. Cover the baking dish tightly with foil and bake until the custard is set but still quivers in the center, about 35 minutes.
10. Remove the ramekins from the water and refrigerate to cool completely.
11. Preheat the broiler, if using.
12. Sprinkle 1 tablespoon of the sugar on top of each custard, spread over the surface, and tap out any excess.
13. Place the ramekins on a broiling tray and broil until the top is melted and caramelized, about 30 seconds.
14. Watch carefully; the sugar can burn easily.
15. If using a torch pass the flame about 2 inches over the surface of the custards until the sugar is completely caramelized.
16. Serve while still warm.
17. Ming's Tip: To caramelize the sugar coating, use either a broiler or propane torch. Working with the latter may seem scary, but torches are easily handled and are beautifully efficient. Look for a small version, often called a kitchen torch. If using a torch, replace the superfine sugar. Raw sugar caramelizes more successfully under a torch flame.
Title: Awesome Gluten Free Vegan Peanut Butter Cookies
Ingredients:
- 1 1/2 teff flour
- 1/2 sea salt
- 1/2 maple syrup
- 1/2 canola oil
- 1 vanilla
- 1 peanut butter
Instructions:
1. Preheat oven to 350.
2. In a large bowl combine dry ingredients, set aside.
3. In a food processor blend syrup, oil, vanilla and peanut butter.
4. Add the wet ingredients to the dry, blend well.
5. Shape dough into walnut sized balls.
6. Place on a slightly greased cookie sheet and flatten gently with the tines of a fork.
7. Bake about 13-15 minutes.
8. Cool on wire rack.
Title: Dessert Rice Salad
Ingredients:
- 1 rice
- 1 powdered sugar
- 1 Cool Whip
- 1 walnuts
- 1 pecans
- 1 crushed pineapple
- miniature marshmallow
Instructions:
1. In a large bowl, mix the first four ingredients.
2. Fold in the whipped cream and nuts.
3. Sprinkle a few nuts on top.
4. Set in fridge for about 2 hours before serving.
Title: Oat-Raisin Cookies
Ingredients:
- 1 egg
- 1/4 water
- 3/4 sugar
- 1 vanilla
- 2 1/2 rolled oats
- 1 cinnamon
- 1/2 raisins
Instructions:
1. Beat egg, water, sugar and vanilla.
2. Mix in dry ingredients.
3. Drop by rounded teaspoonfuls onto greased baking sheets.
4. Bake in preheated 375 F oven 12 to 15 minutes.
Title: Dark Chocolate Cinnamon Cupcakes
Ingredients:
- 8 unsalted butter
- 2 bittersweet chocolate
- 1/2 cinnamon
- 2 unbleached all-purpose flour
- 3/4 baking soda
- 1/2 baking powder
- 3/4 eggs
- 2 sugar
- 3/4 vanilla extract
- 1 table salt
- 1/2 sour cream
- 1/2
Instructions:
1. Heat oven to 350 degrees. Line standard-sized muffin pan with baking-cup liners.
2. Combine butter, chocolate, and cocoa in medium heatproof bowl. Set bowl over saucepan containing barely simmering water; heat mixture until butter and chocolate are melted and whisk until smooth and combined. Set aside to cool until just warm to the touch.
3. Whisk flour, baking soda, cinnamon, and baking powder in small bowl to combine.
4. Whisk eggs in second medium bowl to combine; add sugar, vanilla, and salt and whisk until fully incorporated. Add cooled chocolate mixture and whisk until combined. Sift about one-third of flour mixture over chocolate mixture and whisk until combined; whisk in sour cream until combined, then sift remaining flour mixture over and whisk until batter is thick.
5. Divide batter evenly among muffin pan cups. Bake until skewer inserted into center of cupcakes comes out clean, 18 to 20 minutes.
6. When the cupcakes have cooled, mix together a half teaspoon of cinnamon with 3 tablespoons powdered sugar. Sift a light coating of the mixture on top of the cupcakes. No frosting necessary.
Title: Kennedy Family Brownies
Ingredients:
- 4 butter
- 2 eggs
- 2 sugar
- 1 flour
- 1/2 vanilla
- 1
Instructions:
1. Preheat oven to 325 degrees.
2. butter an 8 inch square pan.
3. melt 4 oz butter on low heat and then stir in 2 oz unsweetened chocolate to melt.
4. Set aside.
5. Beat 2 eggs and add in 1 cup sugar.
6. Beat eggs/sugar for about 2 minutes, until the batter is very light.
7. Beat in the melted butter and chocolate.
8. Add flour and vanilla and mix just until blended.
9. Turn batter into pan.
10. Bake 25 minutes.
11. DO NOT OVERBAKE.
12. Let cool and cut into squares.
Title: Funnel Cakes
Ingredients:
- 3 baking mix
- 2 eggs
- 1/2 milk
- 1 confectioners' sugar
Instructions:
1. In a large mixing bowl, combine baking mix, eggs, milk and coffee creamer. Whisk until smooth. Set aside.
2. In a deep-fryer, heat oil to 375 degrees F.
3. Cover the bottom of a funnel with your finger. Ladle 1/2 cup of batter into funnel. Holding funnel over oil, slowly release finger and move in a spiral motion, then cross over to create criss-cross pattern. Fry golden on both sides, about 2 to 3 minutes per side. Drain on paper towels and dust with confectioners' sugar.
4. Alternate method: Instead of using a funnel, try squeezing batter out of a plastic ketchup bottle. This can help you make the design more accurate and is also less messy.
Title: Cheese Danish
Ingredients:
- 2 cream cheese
- 2 sugar
- 1 vanilla
- 2/3 milk
- 1 powdered sugar
- 2
- 1
Instructions:
1. Preheat oven to 350 degrees. Put one package of rolls in oblong baking dish to cover bottom. Cream together cheese, vanilla, sugar and egg yolk. Spread over dough. Top with the second package of rolls. Brush top with egg whites.
2. Bake 30 minutes. Let cool few minutes. Mix powder sugar and milk and spoon on top.
Title: Mom-Mom's Carrot Cake
Ingredients:
- 1 1/4 sugar
- 2 flour
- 2 baking soda
- 2 eggs
- 4 salt
- 1/4 cinnamon
- 2 carrots
- 2 cream cheese
- 1 butter
- 1/4 powdered sugar
- 1 3/4 vanilla
- 2
- 1
Instructions:
1. FOR CAKE:.
2. Beat together all cake ingredients. Add carrots last. Grease and flour pans. Bake @ 350 for 40-55 minutes in 2 cake pans or mold. (I use a bundt cake mold and baked for 50 minutes.).
3. FOR ICING:.
4. Beat together. all ingredients (can use less vanilla if perferred).
5. If too dry add a little milk.
6. Keep cake wrapped & refrigerated.
7. Best to make day before to let flavors meld.
Title: Pound Cake
Ingredients:
- 1 butter
- 3 sugar
- 6 eggs
- 4 flour
- 1 baking powder
- 1/2 salt
- 1 milk
- 2 vanilla extract
- butter
- flour
Instructions:
1. Preheat the oven to 350.
2. Butter and flour the bottom and sides of a 10-inch tube pan or a bundt pan.
3. In a large bowl, cream together the butter and sugar until they are light and fluffy.
4. Add eggs, one at a time, beating well after each. Set aside.
5. Sift together the flour, baking powder, and salt in a separate bowl.
6. Mix the milk together with the vanilla in another separate bowl.
7. Add the flour mixture and milk mixture to the creamed butter/sugar alternating dry and wet. Start and end with dry. Do not overmix. Mix by hand, just enough to blend.
8. Spread the batter into the prepared pan. Bake 50 to 60 minutes, or until a sharp knife inserted all the way down comes out clean. Allow to cool in the pan for 10 minutes, then turn it out onto a plate.
9. Allow to cool completely before slicing. If desired, dust with sifted powdered sugar, or drizzel with a glaze made from powdered sugar and milk or water.
10. Variations follow. The above is the plain poundcake recipe. Below is lemon poundcake, blueberry poundcake, or mocha-swirl poundcake.
11. Lemon Poundcake: replace the vanilla above with lemon extract. Also add 1/4 cup fresh lemon juice and 1 tsp freshly grated lemon zest.
12. Blueberry poundcake: Make the Lemon Poundcake variation above and gently fold in 2 cups of fresh blueberries with the last addition of dry ingredients.
13. Mocha-Swirl poundcake: Replace milk in the standard recipe with 1 cup strong black coffee. After mixing up the batter, take about 1/3 of the batter and add 1 oz of melted, unsweetened chocolate (1 square). Spread the plain batter into the pan. Spoon the chocolate batter on top in clumps and then use a knife to swirl the dark and light batters together.
Title: Pfeffernuesse (Peppery Gingerbread)
Ingredients:
- 1/3 butter
- 3 1/2 dark molasses
- 3 1/2 sugar
- 1/2 ground ginger
- 1/2 black pepper
- 1/2 flour
- 2 baking soda
- 1/8 powdered sugar
- 2 3/4 lime juice
- 1
Instructions:
1. Mix flour and baking soda and set aside.
2. Bring butter, dark molasses, sugar, and spices in a pot to a boil and remove from heat.
3. Add flour at once and stir in quickly.
4. Let dough cool down. Then wrap into cling film and put into the fridge. Leave it there overnight.
5. On the next day: The dough should be very firm. Halve it with a knife. Set one half aside for the moment. Divide the halved dough into 8 pieces. Each of the 8 pieces divide into 3 little pieces (they should have almost the size of nuts).
6. First knead the little pieces of dough, so that they get a little waxier. Then roll them between your hands to form a little ball. Place them on a plate and put in the fridge. Do the same with the second half of the dough.
7. Let the dough balls rest in the fridge for one hour.
8. Meanwhile preheat oven (360 F, 180 C). Line out two baking trays with baking paper. Take the dough balls out of the fridge and put them on the baking tray.
9. Put baking tray into the lower third of the oven and bake for 12 to 15 minutes. Cookies will flatten a bit and should be golden. They are still soft.
10. Put them on a cooling rack and let the them cool completely.
11. While the first batch is baking do the same as described above with the second half of dough.
12. Mix powdered sugar with as little lime juice as possible to form a glaze. The glaze should be pasty, so use as much lime juice you need to get this consistency. Decorate the Pfeffernüsse with the glaze. I use an icing bag with a very small opening to decorate the Pfeffernüsse with the pasty glaze.
13. Store the Pfeffernüsse between layers of parchment paper in an airtight container. You can store them in a dry and not too warm place for about 4 weeks.
14. NOTE: I use anise seeds and ground them freshly. The anise flavour will be more intense.
15. Cooking time does not include time for cooling (overnight and additional 1 hour). Passive work (baking) time is for 1 baking tray.
Title: Berries N Bits
Ingredients:
- 14 cold water
- 1 1/2 Cool Whip
- 12 instant vanilla pudding
- 5 strawberry
Instructions:
1. Combine milk, water, and pudding. Mix well.
2. Let chill for 5 minutes.
3. Add cool whip to mixture and mix well.
4. Layer vanilla wafers, pudding mixture, sliced strawberries, and chocolate chips.
Title: Peanut Butter Chocolate Chip Cookies
Ingredients:
- 1 butter
- 3/4 margarine
- 3/4 sugar
- 3/4 brown sugar
- 1 peanut butter
- 1/2 vanilla
- 1 water
- 2 eggs
- 2 1/4 flour
- 1 baking powder
- 1 salt
- 1 1/2 chocolate chips
- 1
Instructions:
1. Heat oven to 350F (180 C).
2. In one bowl mix the butter, sugars, extracts, water and eggs.
3. In second bowl mix flour, baking powder and salt.
4. Sift contents of bowl 2 into bowl one slowly and stir until mixed thoroughly.
5. Add chocolate chips (and almonds if using them) and mix through.
6. Form into 1.5" balls.
7. Arrange balls onto a buttered/floured (or non stick) cookie sheet.
8. Bake for 10-12 minutes.
Title: Butter Pound Cake
Ingredients:
- 3 sugar
- 2 butter
- 8 eggs
- 3 all-purpose flour
- 1 vanilla flavoring
- 1 salt
- 1
Instructions:
1. Preheat oven to 325 degrees.
2. Grease and flour pan.
3. In a large bowl, beat sugar, butter, eggs, flour, and flavors until all ingredients have whipped cream consistency.
4. Pour into pan.
5. Bake for 60 minutes or until done.
6. Let cake cool, then add icing of your choice.
Title: Peanut Butter & Jam Bars
Ingredients:
- 1 water
- 3 egg
- 1 milk
- 1 creamy peanut butter
- 1/2
- 1
- 1/4
Instructions:
1. Heat oven to 350°F
2. Spray bottom of 13x9-inch pan with cooking spray.
3. In large bowl, stir all Cookie Base ingredients until soft dough forms.
4. Press dough in bottom of pan using floured fingers.
5. Bake 15 to 18 minutes or until edges are light golden brown.
6. Cool completely, about 30 minutes.
7. In small bowl, stir frosting, milk and peanut butter until well blended.
8. Spread over base.
9. Stir jam; drop by teaspoonfuls over frosting.
10. Swirl jam for a marbled design with tip of knife.
11. Refrigerate 20 minutes or until set.