Double Peanut Butter Cookies
Ingredients & Directions 1 1/2 c Flour, all-purpose 1/2 c Shortening 1/2 c Sugar 3/4 c Peanut butter, crmy; divided 1/2 ts Baking soda 1/4 c Syrup, light corn 1/4 ts Salt 1 tb Milk Combine flour, sugar, soda, and salt; cut in shortening and 1/2 cup peanut butter with pastry blender until mixture resembles coarse meal. Stir in corn syrup and milk. Shape dough into a long roll, 2 inches in diameter; wrap in waxed paper, and chill 2 to 3 hours or until firm. Unwrap roll, and cut into 1/4″ slices; place half of slices on ungreased cookie sheets. Spread each with 1/2 teaspoon peanut butter. Top with remaining cookie slices and seal edges with fork. Bake at 350 degrees for 10 to 12 minutes. SOURCE: Southern Living Magazine, October 1980. Typos by Nancy Coleman. Yields 2 dozen
Nutter Butter Chocolate-peanut Butter Pie
Ingredients & Directions -CRUST- 14 Nutter Butter peanut butter -sandwich cookies, crushed 3 tb Butter, melted FILLING 1/3 c Chocolate chips; semi-sweet 4 tb Corn syrup, light; divided 4 tb ;Water, divided 1/3 c Peanut butter, creamy 1/3 c Sugar; + 2 Tbsp 1/4 c Peanuts; chopped 2 Egg whites 1 ts Vanilla 1 c Heavy cream; whipped Prepare the crust by combining cookies and butter. Press into bottom and up sides of a 9″ pie plate. CHILL UNTIL SET. Combine the chocolate chips, 1 Tbsp corn syrup and 1 Tbsp water in the top of a double boiler. Cook over simmering water until the chocolate melts and the mixture is smooth. Remove from heat and COOL WELL. Meanwhile combine the peanut butter, 1/3 cup sugar, 3 Tbsp corn syrup, and 3 Tbsp water in a 2 quart saucepan. Cook over medium heat, stirring constantly until the sugar is dissolved and the mixture is well blended. Pour into a bowl and stir in the peanuts; COOL. Beat the egg whites until foamy, using an electric mixer at high speed. Gradually add 2 Tbsp sugar, 1 Tbsp at a time, beating well after each addition. Beat in the vanilla and continue beating until stiff, glossy peaks form when the beaters are slowly lifted. Fold the egg white mixture into the whipped cream. Then fold in the peanut butter mixture. Pour half of the peanut butter mixture into the crust. Drizzle half of the chocolate mixture over the filling. Top with the remaining filling. Drizzle the remaining chocolate in parallel lines over the filling. Pull a knife across the lines at 1 inch intervals. FREEZE UNTIL FIRM. Wrap securely in aluminum foil. Return to the freezer and CONTINUE FREEZING 8 HOURS OR OVERNIGHT. Remove from the freezer 10 minutes before serving. Yields 8 Servings
Mom Mackay's Cranberry Bread
Ingredients & Directions 2 c Flour, all-purpose 1 c Sugar, granulated 1 1/2 ts Baking powder 1/2 ts Baking soda 1 ts Salt 3/4 c Orange juice (juice -of one large orange) 2 tb Shortening 1 tb Orange peel, grated -(one large orange) 1 Egg, beaten 1 c Cranberries, halved -or chopped 1 c Walnuts or pecans, -chopped Preheat oven to 350 degrees F. Grease the bottom, but not the sides, of two small loaf pans. In a large bowl, sift together all the dry ingredients (flour, sugar, baking powder, baking soda and salt). Blend very well. Mix together the orange juice, orange peel, melted shortening and beaten egg. Mix only enough to blend uniformly. Mix in the cranberries and the nuts; stir gently. Pour the mixture into the loaf pans. Push it to the corners, leaving the center slightly hollow. Bake about an hour at 350 degrees F. The loaves are done when a toothpick inserted in the middle comes out clean. Cool completely before cutting. Do not try to serve warm. NOTES: * A festive cranberry-orange nut-bread — My grandmother MacKay clipped this recipe from the 1951 edition of the Pillsbury Bake-Off competition recipes, and we’ve made it a family tradition ever since. From time to time my mother and I have both tried to improve on the recipe, but it appears that the recipe is already perfect; every variation we have ever tried has been disappointing by comparison. When I was a boy, before the invention of the food processor, making this bread required cutting the cranberries in half by hand, with a knife, and the person who brought 4 loaves of cranberry bread to the family Thanksgiving meal was more welcome than the person who brought the turkey. Now, between Baker’s Secret loaf pans and Cuisinart slicer blades, you can knock out 8 perfect loaves of the stuff while watching one episode of Sesame Street. My grandmother still cuts each cranberry in half with a paring knife, and hers still tastes better than mine. Yield: 2 small loaves. * It takes practice to know when to stop mixing the dough. If you mix too much, the bread gets a chewy texture to it, whereas it should have a very crumbly consistency, like a muffin or cornbread. * It really makes a difference in the texture of this bread to use a shortening that is solid at room temperature, like Crisco. It really makes a difference in the flavor to use fresh orange-peel and not powdered. I prefer walnuts to pecans. * It might seem sensible to try to use the same orange for the peel and the juice, but it is really more trouble than it is worth to try to peel a juiced orange or juice a peeled orange. I usually use two oranges and eat the one that I took the peel from. * This bread keeps well in the freezer. Specifically, it keeps from Thanksgiving to Christmas. It also survives quite well being mailed by parcel post from Indiana to Maryland. : Difficulty: moderate. : Time: 10 minutes preparation if you have a food processor, 2 hours baking and cooling. : Precision: Measure carefully. : Brian Reid : DEC Western Research Laboratory, Palo Alto, California, USA : reid@decwrl.DEC.COM -or- {ihnp4,ucbvax,decvax,sun,pyramid}!decwrl!reid : Yields 2 loaves
Banana Cream Pie
Ingredients & Directions 6 qt WATER; WARM2 13/16 c WATER; COLD 1 1/2 qt WATER; COLD 15 oz BUTTER PRINT SURE 23 EGGS SHELL1 3/16 lb MILK; DRY NON-FAT L HEAT 23 BANANAS FRESH 15 oz STARCH EDIBLE CORN 6 lb FLOUR GEN PURPOSE 10LB1 13/16 lb SUGAR; GRANULATED 10 LB 1 1/2 lb SUGAR; GRANULATED 10 LB3 9/16 lb SHORTENING; 3LB 5 tb IMITATION VANILLA 3 oz SALT TABLE 5LB 1 1/4 tb SALT TABLE 5LB 1. SEE RECIPE NOS. I-G-1 AND I-1. 2. RECONSTITUTE MILK. ADD SUGAR AND SALT; HEAT TO JUST BELOW BOILING. DO NOT BOIL. 3. COMBINE CORNSTARCH, SUGAR AND WATER; STIR UNTIL SMOOTH. ADD GRADUALLY TO HOT MIXTURE. COOK AT MEDIUM HEAT; STIRRING CONSTANTLY, ABOUT 10 MINUTES UNTIL THICKENED. 4. STIR ABOUT 1 QT HOT MIXTURE INTO EGGS. SLOWLY POUR EGG MIXTURE INTO REMAINING HOT MIXTURE; HEAT TO BOILING, STIRRING CONSTANTLY. COOK 2 MINUTES LONGER. REMOVE FROM HEAT. 5. ADD BUTTER OR MARGARINE AND VANILLA; STIR UNTIL WELL BLENDED. COOL SLIGHTLY. SLICE 7 LB 8 OZ BANANAS A.P. (23 BANANAS). ADD TO COOLED FILLING. TO PREVENT DISCOLORATION, SLICE BANANAS JUST BEFORE ADDING TO FILLING. 6. POUR ABOUT 3 1/2 CUPS FILLING INTO EACH BAKED PIE SHELL. 7. REFRIGERATE UNTIL READY TO SERVE. 8. CUT 8 WEDGES PER PIE. NOTE: FILLING WILL CURDLE IF BOILED OR SUBJECTED TO PROLONGED INTENSE HEAT. Recipe Number: I00601 SERVING SIZE: 1/8 PIE From the Army Yields 100 Servings
Tangy Cranberry Bread
Ingredients & Directions 1 tb Yeast 3 c Bread flour 1/3 c Cranberries, dried 2 tb Dry milk 1/2 tb Salt 2 tb Butter 3 tb Orange marmalade 1 1/4 c Cranberry juice Bring all ingredients to room temperature and pour into bakery, in order. Set “baking control” at 10 o’clock. Select “white bread” and push Start. This is supposed to be great for Turkey Sandwiches. If using on delayed cycle make sure the berries are placed where they will not absorb all the moisture. Yields 24 Servings
Cornmeal Spice Cake
Ingredients & Directions -Nancy Speicher DPXX20A Nonstick spray coating 1 1/4 c All-purpose flour 2/3 c Whole wheat flour 1/2 c Cornmeal 2 ts Baking powder 1/2 ts Baking soda 1/4 ts Ground cardamom or -ground nutmeg 2/3 c Honey 1/2 c Cooking oil 1 ts Vanilla 3 Eggs; slightly beaten 8 oz Plain yogurt Spray a 10″-fluted tube pan with nonstick coating; set aside. Stir together flours, cornmeal, baking powder, baking soda, and cardamom or nutmeg; set aside. In a large mixing bowl combine honey, oil, vanilla, and beaten eggs. Mix well. Add flour mixture & yogurt alternately with egg mixture, stirring well after each addition. Pour batter into prepared pan. Bake in 325F oven for 50 to 55 minutes or till done. Cool 15 min in pan on a wire rack. Remove from pan; place on rack over shallow pan. With a fork, prick top of cake generously. Gradually drizzle warm Honey-Spice Syrup over cake till all syrup is absorbed. Let cool on wire rack. Honey-Spice Syrup: In a medium saucepan combine 3/4 cup water, 1/2 cup honoey, and 1/4 tsp ground cardamom or nutmeg. Bring to boiling; cook & stir syrup for 1 minute. Remove from heat. Let syrup stand till just a little warm. Nutrition information per serving: 362 cal., 6 g pro., 13 g fat, 84 mg chol., 155 mg sodium, 154 mg potassium, 2 g dietary fiber. U.S. RDA: 12% thiamine, 11% riboflavin, 10% calcium. From Better Homes and Gardens March 1990 Yields 10 Servings
Momma Tate's Pink Pound Cake
Ingredients & Directions 3 c Sugar 1 c Butter 5 Eggs 1/2 ts Baking soda 1 c Buttermilk 3 c Flour 3 tb Mellow Fruity flavoring* Preheat oven at 350 degrees. Cream together sugar and butter. Add eggs one at a time. In a separate bowl, mix baking soda and buttermilk. Add this mixture and flour to creamed mixture. Mix well and add flavoring. Pour into greased and floured tube pan and bake for one hour. *Vanilla flavoring can also be used, but only 1 1/2 teaspoons is needed. Yields 1 servings
