Bikini Bottom Seaweed Pie Spinach Really From Sponge Bob Food

WET-BOTTOM SHOOFLY PIE

Steps:

• To Make Crumbs: In a medium bowl, combine flour, brown sugar and shortening. Cut ingredients together with a pastry cutter or rub with fingers until dough forms fine crumbs. Set aside.
• Preheat oven to 375 degrees F (190 degrees C).
• To Make Filling: In a medium bowl, dissolve the baking soda in the boiling water. Stir in corn syrup, molasses, salt and egg being sure to stir well. Pour 1/3 of mixture into unbaked pie crust. Sprinkle 1/3 of the crumbs over mixture. Continue this process until crumb mixture and liquid mixture have been used up.
• Bake in preheated oven for 10 minutes, then lower oven temperature to 350 degrees F (175 degrees C) and bake for an additional 30 minutes.

BIKINI BOTTOM SEAWEED PIE (SPINACH REALLY) FROM SPONGE BOB

Steps:

• Preheat oven to 350°F Generously spray a 9- by 13-inch baking pan with cooking spray.
• Place Bisquick in a medium-sized mixing bowl. Stir in the eggs and oil. Mix until the batter is smooth.
• Add the spinach, onion, garlic, oregano, cheese, and salt and pepper. Stir lightly to blend.
• Pour the batter into a baking pan and bake until golden brown and firm, about 30 minutes.
• Pie may be served warm or at room temperature. Cut the pie into squares when you are ready to serve and arrange them on a platter decorated to look like the bottom of the sea. Sprinkle bread crumbs on the bottom of the platter, place seaweed squares on top, and arrange some seashells around the perimeter.

BACKPACKER BARS

Steps:

• Heat oven to 350ºF. Crush cereal. Mix sugars, butter, vanilla and eggs in large bowl. Stir in flour, cereal, 3/4 cup oats, the baking soda, baking powder and salt. Stir in 3/4 cup of the peanuts and 2/3 cup of the chocolate chips.
• Spread in ungreased rectangular pan, 13x9x2 inches. Sprinkle with remaining 1/4 cup peanuts, remaining 1/3 cup chocolate chips and 2 tablespoons oats.
• Bake 25 to 30 minutes or until golden brown. Cool completely, about 1 hour.

DAN KIM KUI (CRISPY SEAWEED)

Steps:

• With a soft pastry brush, gently brush the nor sheets with oil.
• Heat a large skillet or non-stick pan over medium low heat.
• place a sheet of nori in the pan for a few seconds.
• The nori will become crisp and turn dark green.
• With chopsticks or tongs, quickly flip the sheet over and toast the other side for a few seconds.
• Remove and place on a large cutting board.
• While still warm, lightly sprinkle each side of the nori sheet with sugar.
• Repeat with each sheet.
• When all the sheets have been sugared and toasted, stack the sheets in one pile.
• Cut the pile of sheets in half lengthwise, then cut crosswise to make 6 rectangular pieces of nori.
• Stack the smaller sheets in a pile and place a toothpick in the centre to hold them in place.