Choose your favorite peanut butter cookie recipe. Prepare as directed. Take a piece of dough and wrap it around 1 miniature candy bar. Repeat until dough and candy bars are used up. Place dough balls on cookie sheet. Bake at 350\u00b0 for 9 minutes.
Mix Mochi and baking powder in a bowl.
Beat eggs and add milk them add Mochi mixture.
Add butter, sugar and vanilla.
Mix well.
Pour into pan.
r two knives,cut in butter until mixture resembles coarse crumbs
9x13 inch pyrex with butter. Get a large mixing bowl
n a bowl.
Place butter in a microwave-safe bowl
ilk, coconut milk, and melted butter until incorporated. Stir in the
ver medium heat melt the butter/oil. Add the onions and
Place 1 cup peanut butter in a medium to large
In a bowl, mix mochiko and sugar.
Add eggs, milk and coconut milk.
Mix well.
Add vanilla and baking powder.
Coat a 9 x 13-inch pan with the melted butter.
Pour any extra butter into the batter and mix well.
Bake at 350\u00b0 for 45 minutes to 1 hour or until light brown.
Combiine the wine, vinegar, lemon juice, garlic, and shallots in a medium saucepan. Boil over high heat, reducing the liquid until about 1/4 cup remains. Slowly whisk in the butter, making sure you keep the temperature even, not too hot or too cold. When all the butter has been added and you have a creamy smooth sauce, season with salt and pepper to taste.
Serve immediately. Do not try to hold the sauce longer than 1 hour. Enjoy!
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
In a medium bowl, whisk together the eggs, vanilla and milk. In a separate larger bowl, stir together the rice flour, sugar, and baking powder. Pour the wet ingredients into the dry ingredients, and stir to blend. Mix in melted butter and coconut. Pour into the prepared pan.
Bake for 1 hour in the preheated oven. Cool completely, then cut into squares to serve.
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
Mix together mochiko, white sugar, brown sugar, and baking powder in a large bowl.
Whisk coconut milk, milk, eggs, and vanilla extract together in a bowl. Add to mochiko mixture and stir to combine. Add coconut flakes and melted butter and stir to combine. Pour into the prepared baking dish.
Bake in the preheated oven until set and golden on top, about 1 1/2 hours.
arge bowl, mix together the butter, sugar, eggs, vanilla and milk
Preheat oven to 350 degrees.
Grease a 13x9x2\" pan.
In a large bowl, sift together mochiko flour, sugar, baking powder, and cinnamon if using, and mix well.
In a medium bowl, combine evaporated milk, coconut milk, eggs, and vanilla, and mix well.
Make a well in the dry ingredient and incorporate the liquid ingredients.
Stir in melted butter.
Pour into pan, and tap pan to settle batter.
Bake for 45-60 minutes until golden brown.
Cool at least 2 hours before cutting.
Preheat oven to 350\u00b0.
Mix together milk, vanilla and eggs; then add butter.
In a separate bowl mix dry ingredients. Gradually pour dry ingredients into wet batter.
Bake for 1 hour in a 9 x 13-inch pan or until golden brown.
Melt butter and set aside to cool.
Mix all ingredients, adding coconut milk last.
Grease 9 x 13-inch pan with Crisco, margarine, etc.
Pour mixture into pan.
Bake 1 hour at 350\u00b0. (Watch so it doesn't burn.)
Cool and cut.
Blend butter and sugar.
Add flour and baking powder, then pour into greased 9 x 13-inch pan.
Bake at 350\u00b0 for 1 hour.
After cutting, roll in potato starch.
mix well. Fold in melted butter until batter is smooth.
ixing bowl, combine the peanut butter, sour cream, vanilla, egg, milk
Cream together butter, margarine or peanut butter and powdered sugar.
Add other ingredients and mix together well.
Dough should be stiff.
Roll into 1-inch balls and flatten with fork tines on ungreased cookie sheet.
Bake at 325\u00b0 for 20 minutes until lightly brown around the edges only.