lumicero/recipes-ing2inst huggingface dataset:
Title: Brown Sugar Icebox Cookies
Ingredients:
- 4 all-purpose flour
- 1 baking soda
- 1 cream of tartar
- 1/2 salt
- 1 butter
- 2 light brown sugar
- 2 eggs
- 1 vanilla
- 1
Instructions:
1. Sift dry ingredients together.
2. Cream butter and sugar together; add eggs and vanilla.
3. Add the dry ingredients and finally the nuts together.
4. Using sheets of wax paper drop about a cup and 1/2 of the cookie mixture onto the paper and roll into logs, sealing the cookie dough inside the wax paper.
5. Place in Refrigerator for at least 2 hours.
6. Unwrap the wax paper and slice about 1/4 inch thick slices and place on cookie sheet.
7. Bake in a preheated 375F oven for 10-12 minutes.
8. Store in any cookie jar.
Title: Peanut Butter Balls
Ingredients:
- 1/2 butter
- 12 crunchy peanut butter
- 1 confectioners' sugar
- 3
- 1
- 4
- 1/3
Instructions:
1. In a large pot melt the stick of butter over medium-low heat, take pot off of stove, add powdered sugar, peanut butter and cereal.
2. Using your hands, form the peanut butter mixture into balls (you may want to refrigerate after forming).
3. Melt chocolate chips, chocolate bar and paraffin wax in a double boiler. Dip balls (I usually use a fork to dip them so the chocolate runs out through the tines) into chocolate and put on wax paper. Let the balls harden in the refrigerator for at least an hour before serving. Make sure to store them in a cool place.
Title: Festive Coconut Cookies
Ingredients:
- 16 flaked coconut
- 2
- 1
- 1 3/4
Instructions:
1. Preheat oven to 375 degrees.
2. In a large bowl combine cookie mix, 1 egg white, extract and 1/2 cup coconut.
3. Stir until thoroughly mixed.
4. Shape dough into 1 inch balls.
5. Dip in remaining egg white.
6. Roll in remaining coconut.
7. Place on ungreased cookie sheet.
8. If desired, press candied cherry half into center of each cookie.
9. Bake for 8 minutes or until coconut is golden brown.
10. Cool for 1 minute on cookie sheet.
11. Remove to cooling rack.
Title: 4-Ingredient Fruit Crisp
Ingredients:
- 2 1/2 demerara sugar
- 7/8 flour
- 1 1/4 butter
- 8
Instructions:
1. Preheat the oven to 375*F. Prepare fruit: slice large fruit (like apples and strawberries) and keep small fruit (like blueberries) intact. Toss fruit with 1/4 cup flour and 3/8 cup sugar, and pour into a deep baking dish (roughly 9" x 13" x 2").
2. For the topping: mix 1 cup flour and 1/2 cup sugar together in a food processor. Add the butter pieces, and pulse until crumbly; the biggest clumps should be 2-3 inches. Turn off the processor and break the largest clumps with your hands, so that the pieces range from 1/4-inch to 1-inch in size. (If you don't have a food processor, you can use a fork instead.).
3. Pour the crumbles over the fruit, and bake the crisp. If using berries/soft fruit: pour crumbles over the fruit and bake 30-40 minutes, uncovered. If using apples/firm fruit: bake 20 minutes covered with foil (or until fruit starts softening), then pour crumbles over top and cook for 30-40 minutes uncovered.
4. When done, fruit should be cooked and crumbles browned. Cool for about 15 minutes, and serve warm. Crisp stores well, covered in the fridge, for up to 5 days.
Title: Bread Pudding With Whiskey Sauce
Ingredients:
- 1 eggs
- 4 vanilla
- 1 brown sugar
- 3 half-and-half
- 5 milk
- 1/2 raisins
- 1/2 butter
- 1 margarine
- 1/2 brown sugar
Instructions:
1. For the pudding:
2. In a large bowl, mix beaten egg with vanilla, brown sugar, cream/milk with wire whisk until blended.
3. Add raisins.
4. Break up bread into 13x9x2 pan and pour the liquid (above) in slowly.
5. When all the liquid is in, use either your clean hands or a spoon to squish the bread so that it falls apart and becomes mixed evenly with the liquid.
6. It needs to be very wet and somewhat <U+0093>giggly<U+0094>.
7. Bake in 375 degree oven for about 45 minutes to one hour- test at 45 minutes with a knife to see if the pudding is set up.
8. The pudding should bounce back a little and the knife should come out almost clean from the center.
9. The pudding will look very raised and <U+0093>poofy<U+0094> when you remove it from the oven.
10. It will fall in a minute.
11. For the Sauce:
12. In a small saucepan, melt one stick butter or margarine.
13. Add brown sugar and stir constantly until melted.
14. Add whiskey and stir again until heated.
15. Double the recipe if you like a lot of sauce on the bread pudding, but use only ¾ cup of the whiskey.
Title: Dreamy Creamy Peanut Butter Pie
Ingredients:
- 24 butter
- 1/3 vanilla instant pudding mix
- 1 creamy peanut butter
- 1 cream cheese
- 4 sweetened condensed milk
- 1/2 heavy whipping cream
- 1/4 sugar
- 1 chocolate curls
- 2
Instructions:
1. Combine cookie crumbs and butter; press onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake at 350° for 6-8 minutes or until crust is lightly browned. Cool on a wire rack.
2. In a small bowl, whisk milk and pudding mix for 2 minutes (mixture will be thick). In a large bowl, beat the peanut butter, cream cheese and condensed milk until smooth; stir in pudding. Set aside.
3. Gently spread ice cream topping into crust. In a large bowl, beat cream until it begins to thicken. Add sugar; beat until stiff peaks form. Fold 1-1/2 cups into pudding mixture; pour into crust. Spread remaining whipped cream over top; garnish with chocolate curls. Refrigerate until serving.
Title: Marli's Shortbread
Ingredients:
- 2 all-purpose flour
- 2 icing sugar
- 1/3 butter
- 250
Instructions:
1. Sift flours& icing sugar together.
2. Rub in butter using fingertips, until mixture resembles breadcrumbs.
3. Press together.
4. Turn out onto a lightly floured surface.
5. Knead gently.
6. Roll out to 1cm thick.
7. Either cut out shapes using cookie cutters or press into one round, decorate edges and cut into 8 equal portions, prick with a fork.
8. Sprinkle with a little sugar if desired.
9. Bake in a moderately slow oven for 15- 20 minutes or until golden.
10. Stand for 5 minutes, then transfer to a wire rack.
Title: Carrot Cake Roll
Ingredients:
- 2/3 all-purpose flour
- 2 cornstarch
- 1 baking powder
- 1/2 ground cinnamon
- 3 eggs
- 1/2 honey
- 1/2 vanilla extract
- 1/2 carrot
- 1 cream of tartar
- 1/4 cream cheese
- 8 honey
- 2 vanilla extract
- 1/2 raisins
- 1/2 coconut
- 2
Instructions:
1. Preheat oven to 350°F
2. Spray a jellyroll pan with nonstick cooking spray, then line with wax paper or parchment paper.
3. Spray paper with more cooking spray.
4. Sift together the flour, cornstarch, baking powder and cinnamon.
5. In a medium bowl, beat the egg yolks until light and thick. Blend in honey, lemon and vanilla. Stir in dry ingredients until just blended. Stir in carrots. In a bowl, beat egg whites until foamy. Sprinkle in cream of tartar and beat until stiff peaks form. Stir about 1/4 of egg whites into batter, then fold in the rest. Spoon batter into pan. Bake for 12 to 15 minutes.
6. In a bowl, beat cream cheese until fluffy; beat in honey, vanilla extract, raisins and coconut.
7. Sprinkle a towel with coconut. Loosen cake and turn onto towel, peel off wax paper. Roll cake up in towel and let stand for 1 minute. Unroll and let stand for 3 minutes, then roll up and let stand until cool. Unroll cake; remove towel. Spread with filling right to edges of cake. Re-roll cake.
8. Store in refrigerator.
Title: Buttermilk Banana Pound Cake
Ingredients:
- 1 1/2 shortening
- 2 sugar
- 4 eggs
- 2 bananas
- 1/3 buttermilk
- 1 vanilla extract
- 3 all-purpose flour
- 1 1/4 baking soda
- 1/4 salt
- 1/2 pecans
Instructions:
1. Beat the shortening at medium speed for 2 minutes or until creamy.
2. Gradually add the sugar, beating 5 to 7 minutes.
3. Add the eggs one at a time, beating just until the yellow disappears.
4. Combine the bananas, buttermilk and vanilla in a medium bowl.
5. Combine the flour, baking soda and salt together.
6. Add the flour mixture to the shorting mixture, alternating with the buttermilk mixture, beginning and ending with the flour mixture. Mix at low speed after each addition just until blended.
7. Stir in the pecans and spoon the batter into the greased and floured 10-inch tube pan.
8. Bake at 350°F for 1 1/2 hours or until toothpick inserted in center comes out clean. Cool in pan for 15 minutes then remove and cool completely on wire rack.
Title: Sugar Cookie Dough - OAMC
Ingredients:
- 1 granulated sugar
- 1 powdered sugar
- 1 butter
- 1 eggs
- 2 vanilla
- 1 salt
- 1 cream of tartar
- 1 baking soda
- 1 flour
- 4 1/2
Instructions:
1. Place sugars, butter, and oil in a large bowl. Beat until fluffy.
2. Add eggs and vanilla. Beat until incorporated.
3. In a medium bowl, mix together the flour, salt, cream of tartar and baking soda.
4. Add to butter mixture and mix until combined.
5. To freeze:.
6. Line a large cookie sheet with parchment paper.
7. Roll dough into 1-1/2" balls and place on sheet. continue until all dough is used. Place in freezer and freeze until dough is firm, about 1 hour. Transfer dough balls to a large freezer bag. Seal and freeze.
8. To bake:.
9. Preheat oven to 350 degrees.
10. Spray cookie sheet with cooking spray or line with parchment paper.
11. Place dough balls on sheet about 2 inches apart.
12. Bake for 10-15 minutes or until edges are starting to turn golden brown.
13. Remove and cool on a rack.
14. If baking immediately after mixing dough, reduce baking time to 8-10 minutes.
15. You don't want the whole cookie to brown, just the edges.
Title: One Pan Banana Cake
Ingredients:
- 2 bananas
- 1 flour
- 3/4 sugar
- 1/3 baking soda
- 1 vanilla
- 1 salt
- 1/4 egg
- 1/3
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Slice bananas into blender. Add egg, oil, vanilla, and orange juice. Blend well until smooth.
3. In 9-inch square pan, stir flour, nuts, baking soda and salt with a fork. Add banana mixture and mix with fork.
4. Bake for 30 - 35 minutes.
Title: Fig Tortillas
Ingredients:
- 1 corn tortillas
- 2 pistachios
- 1/4 cinnamon
- 2
Instructions:
1. Spread the fig jam onto the tortillas, add the pistachios and cinnamon and roll them up.
2. Fig jam can be found at most middle eastern markets. Fig paste would also work.
Title: Frosted Pumpkin Bars
Ingredients:
- 4 eggs
- 1 sugar
- 2 pumpkin
- 1 salt
- 1/2 cinnamon
- 2 baking soda
- 1 baking powder
- 1 flour
- 2 raisins
- 1 cream cheese
- 3 butter
- 6 margarine
- 3/4 powdered sugar
- 1 vanilla
- 1 milk
Instructions:
1. Combine all ingredients and pour into a greased and floured sheet cake pan.
2. Bake at 350 degrees for 20-25 minutes.
3. Frosting: Mix ingredients together and spread on warm pumpkin bars.
Title: Chocolate Peppermint Bark Cookies - Bon Appetit
Ingredients:
- 2 all-purpose flour
- 1/4 salt
- 1 unsalted butter
- 1 sugar
- 1 vanilla extract
- 1 chocolate
- 6 white chocolate
- 1/2
- 2
Instructions:
1. Preheat oven to 350°F Spray 13x9x2-inch metal baking pan with nonstick spray. Line bottom of pan with long strip of 9-inch-wide parchment paper, leaving overhang on both short sides of pan. Whisk flour and salt in medium bowl. Using electric mixer, beat butter in large bowl until creamy, about 2 minutes. Gradually beat in sugar. Continue beating until mixture is light and fluffy, stopping occasionally to scrape down sides of bowl, about 3 minutes. Beat in vanilla, then egg yolk. Gradually add flour mixture, beating on low speed just to blend.
2. Drop dough by tablespoonfuls into prepared baking pan, spacing evenly. Using moistened fingertips, press dough to form even layer over bottom of pan. Pierce dough all over with fork.
3. Bake cookie base until light golden brown and slightly puffed and edges begin to come away from sides of pan, about 30 minutes. Place pan on rack; immediately sprinkle bittersweet chocolate over. Let stand until chocolate softens, about 3 minutes. Using small offset spatula, spread bittersweet chocolate over top of cookie in thin even layer. Immediately sprinkle chopped peppermint candies over.
4. Stir white chocolate in medium metal bowl set over saucepan of simmering water until melted and smooth. Remove from over water. Using fork, drizzle white chocolate all over cookies. Chill until white chocolate is set, about 30 minutes.
5. Using paper overhang as aid, lift cookie from pan and transfer to work surface. Using large knife, cut cookie into irregular pieces. DO AHEAD Can be made 1 week ahead. Store in refrigerator in airtight containers between layers of waxed paper or parchment paper.
Title: Fudge
Ingredients:
- 3 chocolate chips
- 1 sweetened condensed milk
- 1 salt
- 1 1/2 vanilla
- 1 walnuts
Instructions:
1. Melt chips and milk in a double boiler.
2. Add salt and vanilla.
3. Fold in nuts.
4. Spread into parchment paper lined pan.
5. Cool in fridge until solid.
Title: Apple Torte
Ingredients:
- 1/2 unsalted butter
- 1/3 sugar
- 1/4 pure vanilla extract
- 1 unbleached all-purpose flour
- 1/2 cream cheese
- 1 sugar
- 1/2 egg
- 1 pure vanilla extract
- 1/4 apples
- 4 sugar
- 1/4 pure maple syrup
- 1/4 ground cinnamon
- 1/2 cardamom
- 1/4
- 1/2
Instructions:
1. Position a rack in the center of the oven and preheat the oven to 400°. Grease a 9" round springform pan.
2. In the bowl of an electric mixer, cream the butter, sugar, and vanilla on medium speed.
3. Using a fork or your fingers, work in the flour until the mixture resembles coarse crumbs.
4. Press the mixture onto the bottom and 1inch up the sides of the prepared pan.
5. Pierce the bottom several times with the tines of a fork.
6. Chill at least 30 minutes.
7. Line the chilled shell with parchment and fill with pie weights.
8. Bake for 12 minutes, or until the pastry is set and golden.
9. Carefully remove the parchment and weights and continue to bake the shell for 5 minutes longer, or until golden.
10. If the edges start to brown too quickly, cover with strips of foil or piecrust shields; cool on a wire rack.
11. When the pastry is cool, spread the apricot jam evenly over the bottom of the crust and set aside.
12. Filling-using an electric mixer set on medium speed, beat the cream cheese with the sugar until light.
13. Beat in the egg and vanilla.
14. Spread the filling evenly over the prepared crust.
15. Topping-in a large bowl, combine the apples with the sugar, maple syrup, cinnamon, and cardamom.
16. Arrange the apples in concentric circles over the filling.
17. Sprinkle with the almonds.
18. Bake for 10 minutes, then decrease the oven temperature to 350° and bake an additional 30 minutes, or until the apples are tender.
19. Cool on a wire rack at least 30 minutes.
20. Release and remove the pan sides.
21. Cool completely, then refrigerate until ready to serve.
Title: Eight Treasure Shanghai Rice Pudding
Ingredients:
- 2 rice
- 2 water
- 1/4 vegetable shortening
- 2 sugar
- 2 candied dates
- 6 lotus seeds
- 8 -10 raisins
- 2 water
- 4 honey
- 2/3 triple sec
- 3/4 Grand Marnier
- 1/3 cornstarch
- 4 water
- 2
- 1
Instructions:
1. Boil rice and water on med heat.
2. Boil uncovered 10 minutes or until water evaporates and you see big holes.
3. Reduce heat, cover and simmer for 25-30 minutes.
4. Fluff rice then stir in melted shortening and sugar.
5. Set aside.
6. Generously grease 1 quart glass bowl.
7. Arrange almonds, dates, lotus seeds, red and green cherries, raisins and kumquats attractively over bottom of bowl.
8. Spread half the cooked rice over decoration.
9. Press down lightly.
10. Spread bean paste over rice for an even layer.
11. Cover with remaining rice, spreading evenly.
12. Cover bowl with small damp cloth.
13. Cooking:
14. Place covered bowl in steamer or on rack in wok.
15. Cover with a lid and steam over gently boiling water for one hour, replenishing water when necessary.
16. Meanwhile, place syrup over medium heat, swirling pan occasionally.
17. Continue to cook until syrup is reduced to 1/2 c, stirring constantly.
18. Keep warm.
19. Just before serving, add triple sec and mix well.
20. Cover mold with serving platter and invert, gently shaking to unmold.
21. Pour hot syrup over mold and serve hot.
Title: Apple "egg" Rolls
Ingredients:
- 3 apples
- 20 brown sugar
- 1/2 butter
- 6 cinnamon
- 4 heavy whipping cream
- 5 sugar
- 1 cinnamon
- 1/4
- 3
Instructions:
1. Melt butter in saute pan.
2. Add Brown Sugar & Cinnamon.
3. Combine in pan.
4. Add Apples.
5. Saute until just tender.
6. Drain Apples.
7. Put 2 TBS of Apple in each wrapper and fold over, then fold side, put a dab of water on the corner before you roll the rest of the way to make it stick.
8. Heat oil until a drop of water will sizzle.
9. Slowly add rolls to oil.
10. Cook for 3 min or so.
11. Take out and drain.
12. Put whipping cream in a bowl and start to whip, as it starts to peak as sugar and cinnamon.
13. Add whipped cream on top of roll.
14. Serve cool or warm.
Title: Pumpkin Spice Cake
Ingredients:
- 1 pumpkin
- 1 dates
- 1 baking soda
- 1/2 eggs
- 1/4 water
- 2 honey
- 1 cinnamon
- 1/2
- 3
- 1/4
Instructions:
1. Mix ingredients well adding nuts and dates last.
2. Bake 350 degree oven until done.
3. (bake in any size pan you wish).
4. Whip cream till thickened, adding honey and cinnamon as it gets thicker.
Title: Pumpkin Muffins
Ingredients:
- 15 pumpkin
- 1
Instructions:
1. See cake mix box for oven setting. The brand I use has 350 degrees.
2. Mix together the cake mix and pumpkin. I use a mixer.
3. Then add the cinnamon chips.
4. Place in muffin pans. ( would probably be good in a sheet cake pan also.).
5. Use cooking time on cake mix too.
Title: Sour Cream Apple Strudel
Ingredients:
- 1 butter
- 2 flour
- 8 sour cream
- 1/4 salt
- 2 butter
- 1/4 baking apples
- 4 sugar
- 1 ground cinnamon
- 2
Instructions:
1. For pastry, cut chilled butter into flour until mixture resembles coarse crumbs; add sour cream and salt, mixing well.
2. Shape dough into ball, wrap in plastic wrap, and refrigerate overnight.
3. For filling, combine breadcrumbs and melted butter; add apples, sugar, and cinnamon, mixing well.
4. Divide chilled dough into thirds and turn onto floured surface; roll each portion into 15x12 inch rectangle.
5. Spoon filling evenly onto each piece of dough and spread to within 1 inch of edges.
6. Roll dough up from one long side, and pinch seams and ends to seal.
7. Place the three strudels seam side down on a baking sheet or in a large baking dish.
8. Bake at 350 degrees for 55-60 minutes, or until light brown.
Title: Basler Brunsli
Ingredients:
- 8 bittersweet chocolate
- 1/3 cocoa powder
- 2 ground cinnamon
- 1/4 ground cloves
- 2 kirsch
- 1/4 granulated sugar
- 3
- 1/4
- 2
Instructions:
1. In a food processor, pulse together the chocolate, cocoa powder, cinnamon and cloves until finely ground.
2. Set aside.
3. In a large bowl, beat the egg whites until foamy.
4. Beat in the superfine sugar, 1 tablespoon at a time, until stiff peaks form.
5. Fold in the chocolate mixture, almonds and kirsch until just combined.
6. Divide the dough in half and shape into rectangles.
7. Wrap and refrigerate until firm, about 30 minutes.
8. Sprinkle the work surface with half of the granulated sugar.
9. Working with 1 piece of dough, turn 2 or 3 times to coat with sugar.
10. Roll out to a scant 1/2" thickness.
11. Using a 2" heart-shaped cookie cutter, cut into hearts.
12. Repeat with the remaining dough.
13. Place on a sheet of waxed paper and sprinkle with the coarse sugar.
14. Let dry for 1 hour.
15. Line rimless baking sheets with parchment paper.
16. Arrange the cookies, about 1 inch apart, on the pans.
17. Bake in the centre of a 325 degree F oven just until firm, about 20 minutes.
18. Transfer to racks and let cool completely.
Title: Surprise! Pumpkin Bundt Cake
Ingredients:
- 1/2 brown sugar
- 1 ground cinnamon
- 1/4 ground allspice
- 2 butter
- 3 all-purpose flour
- 1 ground cinnamon
- 1/2 nutmeg
- 2 baking soda
- 1 salt
- 2 granulated sugar
- 1 butter
- 4 eggs
- 1 pumpkin
- 1 sour cream
- 2 vanilla extract
- 1 1/2 powdered sugar
- 2 -3
Instructions:
1. Preheat oven to 350°F (175°C) and spray a 12-cup Bundt pan with non-stick cooking spray.
2. Prepare the Streusel by combining brown sugar, cinnamon and allspice in small bowl. Cut in butter with pastry blender until mixture is crumbly. Set aside.
3. Prepare the cake batter by combining flour, cinnamon, nutmeg, baking soda and salt in medium bowl, set aside.
4. Beat granulated sugar and butter in large mixer bowl until light and fluffy. Add eggs one at a time, beating well after each addition.
5. Add pumpkin, sour cream and vanilla extract; mix well. Gradually beat in the flour mixture till smooth.
6. Spoon half of batter into prepared Bundt pan.
7. Sprinkle prepared Streusel over batter, not allowing Streusel to touch sides or center of pan.
8. Top with remaining batter; making sure batter layer touches edges of pan.
9. Bake for 55 to 60 minutes or until pick inserted in cake comes out clean. Cool for 30 minutes in pan on wire rack before inverting onto wire rack to cool completely.
10. After cake has cooled prepare the glaze. Combine 1 1/2 cups sifted powdered sugar and 2 to 3 tablespoons orange juice in small bowl; stir until smooth. Drizzle glaze over the completely cooled cake.
Title: Chocolate Cherry Cake (With Dried Cherries Soaked in Brandy)
Ingredients:
- 1 dried tart cherry
- 1/4 brandy
- 5 margarine
- 1/4 butter
- 3 eggs
- 2/3 sugar
- 1/4 milk
- 1 vanilla
- 1/2 all-purpose flour
- 1/3 walnuts
- 6 margarine
- 2 butter
Instructions:
1. Combine cherries and brandy and microwave uncovered on high 45 seconds; set aside. Combine chocolate and margarine/butter. Microwave on high 1-1/2 to 2 minutes, or until melted, stirring every 30 seconds; set aside.
2. Beat eggs and sugar with electric mixer on high about 5 minutes, till thick and lemon colored. Beat in chocolate mixture, milk and vanilla. Beat in flour. Stir in undrained cherries and nuts.
3. Pour in 9 x 1" round baking pan; place on a baking sheet. Bake at 350 F for 35-40 minutes (45-50 to springform pan). Cool on wire rack 10 minutes. Remove from pan and cool completely.
4. GLAZE: Combine chcolate with margarine/butter; microwave on high 1-1/2 to 2 minutes, or till melted, strirring twice.
5. Spread 1/4 cup of Glaze evenly over top and sides of cake. Chill 10 minutes. Frost top and sides of glaze with remaining glaze. Chill till set. Let stand at room temperature 10/15 minutes before serving.
Title: Cinnamony Apple Streusel Bars
Ingredients:
- 1 1/4 all-purpose flour
- 1 1/4 graham cracker crumbs
- 3/4 brown sugar
- 3/4 butter
- 1/4 granulated sugar
- 1 ground cinnamon
- 2 apples
- 1/2 powdered sugar
- 1 milk
Instructions:
1. Preheat oven to 350°F.
2. Grease 13×9-inch baking pan.
3. Combine flour, graham cracker crumbs, 1/2 cup brown sugar, melted butter, granulated sugar and cinnamon in large bowl until well blended; reserve 1 cup crumb mixture.
4. Press remaining crumb mixture onto bottom of prepared pan. Bake 8 minutes. Remove from oven; set aside.
5. Toss remaining 1/4 cup brown sugar with apples in medium bowl until sugar is dissolved; spoon apples over baked crust.
6. Sprinkle reserved 1 cup crumb mixture over filling.
7. Bake 30 to 35 minutes or until apples are tender. Remove pan to wire rack; cool completely.
8. Drizzle with Glaze. Let stand until set. Cut into bars.
Title: Big Fat Oatmeal-Raisin Cookies
Ingredients:
- 1 dark brown sugar
- 1/3 butter
- 1 eggs
- 2 vanilla extract
- 2 raisins
- 1 1/4 quick-cooking oats
- 2
Instructions:
1. Preheat oven to 350°; spray cookie sheets with cooking spray.
2. In a big mixing bowl, place half of the cake mix along with the brown sugar, butter, eggs, vanilla extract, and raisins; blend with an electric mixer set on medium-high speed 1-2 minutes, until blended and smooth.
3. Stir in the remaining cake mix and oats with a wooden spoon until all dry ingredients are well blended (dough will be very stiff).
4. Drop dough by level ¼-cupfuls, 2 inches apart, onto prepared cookie sheets; flatten slightly with the bottom of a glass.
5. Bake 13-17 minutes or until set at edges and just barely set at center when lightly touched; cool 1 minute on sheets.
6. Transfer to wire racks with metal spatula and cool completely.