Crumble the reserved 1 1/4 cups (300 mL) oat mixture
evenly over the jam.
With a spatula, spread meringue
evenly over jam.
Not exact matches
Drop the raspberry
jam by the teaspoonful
evenly over the top of the crumb mixture.
Spread the
jam / jelly
evenly over the dough, in the baking pan.
Stir together the
jam, lemon juice, and salt and then spread the mixture
evenly over the bottom crust.
Spread the
jam evenly over the base.
Spread the
jam or preserves
evenly over the crust, then crumble the remaining dough on top of the
jam layer.
The first way is to fill each muffin cup only halfway full, place a dollop of strawberry
jam in the center then
evenly distribute the rest of the batter
over top of each muffin.
Spread the
jam evenly over the baked shortbread and then
evenly sprinkle with the crumble, lightly press down and bake for 15 to 20 minutes or until golden.
Let cool about 5 minutes, then spread
jam evenly over warm crust.
Spread the
jam evenly over the dough.
Spread the Caramelized Onion - Tomato
Jam evenly over the pastry, leaving a small border around the edge of the pastry.
Scatter the remaining crumb batter
evenly over the top of the
jam.
Spread one cup of the
jam evenly over the partially baked bars.
Spread rasberry
jam evenly over hot crust to within 1 / 2 - inch of edges.
Spread half the
jam evenly over the crust.
Instead of spreading the
jam evenly all
over that side, he formed it into two pockets so that it didn't ooze out when it was cut in half.
Spread the raspberry
jam evenly over the top, then sprinkle the remaining dough on top.
Once the
jam is done, remove from heat and pour
evenly over the crust, smoothing the top with a spoon if necessary.
Spoon the chia
jam over the surface, and use a spatula or knife to spread it
evenly, making sure to only go within 1/4 inch of the edge to prevent the
jam from burning.
Working quickly, scrape caramel - banana
jam over cookie crumble and spread
evenly.
Spoon the chia
jam over the surface, and use a spatula or knife to spread it
evenly, making sure to only go within 1/4 of the edge to prevent the
jam from burning.
Dollop 1/2 cup
jam over top, then gently spread
evenly over lemon cream.
Spoon the
jam into the crust and spread it
evenly over the bottom.