Place the Flour, butter, 100g of sugar, lemon rind
br>Stir together cookie crumbs, butter, and sugar in a medium
nd it tasted great.
Butter -- In a small bowl, add
emperature.
Variations; 7-Layer Magic Cookie Bars: Substitute 1 cup
br>Sprinkle 2 Tablespoons Poultry Magic all over the chicken pieces
ough.
Cut the cold butter into pieces and together with
o 425\u00b0F Put the butter in a microwave safe bowl
ish. Set aside.
Melt butter in a small dish. Set
n 3 Tbsp of the butter over medium heat, stirring until
Mix all ingredients together, except for Magic Shell.
Place mixed ingredients in chocolate crusts and top with Magic Shell topping. Freeze.
owl, cut in the cold butter using a pastry blender. The
Soak 1/2 teaspoon saffron in 2 tablespoons single cream.
Beat this, 1/4 teaspoon salt flakes and 1/2 teaspoon ground cardamom into the butter until smooth.
Roll, sprinkle another 1/2 teaspoon saffron strands over rolled butter, cover again and store in refrigerator.
FOR GIFT:
Wrap each butter roll in foil and then tissue paper, twisting the ends like a sweet wrapper.
Add a label with the flavour.
Include suggestions for uses or recipes and bundle together in a gift basket.
Cream butter and peanut butter together. Sift in flour, sugar, baking powder and salt that has been mixed together. Add milk gradually. Beat at a low speed for 2 minutes. Add the egg and vanilla, beat for 1 more minute. Bake as in other donut recipes.
Mix Cool Whip, peanut butter and jelly.
Top crust with Magic Shell topping.
Allow to harden (putting in freezer will speed up this process).
Pour Cool Whip mixture into crust.
Drizzle top with Magic Shell.
Refrigerate overnight.
educe heat to medium. Add butter to the skillet and heat
Preheat oven to 350\u00b0 (325\u00b0 for glass dish).
In 13 x 9-inch pan, melt butter in oven.
Sprinkle with crumbs.
Top with Eagle Brand milk evenly.
Top with remaining ingredients.
Press down. Bake 25 to 30 minutes until lightly brown.
Cool or chill.
Cut into bars; store, loosely covered, at room temperature.
br>microwave safe bowl, combine butter, syrup and candy bars, heat
OUSSE: Melt the chocolate and butter in a double boiler over
Preheat oven to 350 degrees Fahrenheit.
Cream together butter and sugar.
Add oil and eggs, mix together well.
Stir baking powder, cinnamon, and salt into the flour; add to wet mixture.
Stir in apples and vanilla extract.
Pour into 9 inch square pan.
Sprinkle with sugar and/or cinnamon if desired.
Bake for 35-40 minutes.
eavy small saucepan, heat the butter and chocolate over low heat