Bake at 350 ° for 2 1/2 hours or until thermometer registers 160 °, basting with
remaining jam mixture occasionally.
Not exact matches
But the recipe still worked out; the
remaining unburnt
jam had cooked down with the milk and sugar into a deliciously caramelized
mixture of tender mashed butternut squash - with a smoky fall flavor all its own (hopefully not due to our burning the bottom of the milk!)
Once the coconut cream has hardened, place 1/2 tsp raspberry
jam in the center of each one, then cover with the
remaining coconut cream
mixture.
Repeat for the
remaining cookie
mixture, then spoon in a small amount of the raspberry
jam into each hole.
Once the coconut cream has hardened, place 1/2 teaspoon raspberry
jam in the center of each one, then cover with the
remaining coconut cream
mixture.
Repeat with
remaining yogurt
mixture and berry
jam.
Add in all
remaining ingredients and pulse until the
mixture resembles a chunky rustic
jam.
Spread the chia seed
jam over the crust then sprinkle the
remaining oat
mixture on top.