Sunday, July 21, 2013
Peanut Butter Cookies
So it’s a busy Sunday in the kitchen. The morning started off with biscuits, and sausage gravy. Then I made a sour dough starter. It is now happily bubbling away. I can’t wait to use it next weekend.
I've got butter softening to make peanut butter cookies. They will be dipped in chocolate.
The family reunion is coming up in a month. Mom said “You’re the cook” plan us a menu for the week. I have some ideas. I've been thinking dishes like, steak brushed with rosemary infused olive oil, grilled chicken with a white barbecue, pasta with fresh spinach and beans with a lemon sauce, and of course beans and corn bread, fried chicken and grilled corn with Parmesan cheese. Maybe a chocolate pie
And I have recipes to start organizing for the cookbook.
--Thanks to the cousins for providing some goodies. I've been working on that. And so yeah, A very busy Sunday.
For the peanut butter cookies:
Preheat the oven to 375
½ cup butter softened
½ cup peanut butter
½ cup white sugar
½ cup brown sugar
½ tsp baking soda
½ tsp baking powder
1 tsp vanilla
1 ¼ flour
For the dip: 8 oz Hershey Crunch bars melted.
In a large mixing bowl beat butter and sugar and peanut butter with an electric mixer. Add the egg soda and baking powder. Slowly add the flour.
Chill for ½ hour.
Scoop out teaspoon full roll in a ball and flatten onto a greased cookie sheet. Take a fork and press into each cookie, turn the fork at a 90 degree angle and press again to get a tick tack toe pattern on the cookie.
Bake for 7 to 9 minutes Cook on a rack.
Next melt the chocolate candy until smooth. Take each cookie and dip part way into the chocolate.
Let dry in a rack.
When the chocolate sets up… enjoy with a nice tall cold glass of milk.
Once upon a time in Santa Rosa, CA at my one of my favorite little eatery’s, (Mary's Pizzza), I discovered something so tasty, so good...
Old fashioned raisin pie is unusual, not in the main stream. One really has to like raisins to enjoy. One of the pies my Grandpa loved w...
This is a treat. reminds me of lunch at Neiman Marcus. Popovers 2 c. flour 1 tsp. salt 4 large eggs, room temperature 2 c. milk, ro...
Is shrimp scampi as popular as it once was? I'm not sure. Used to be it as on every Italian restaurant menu. Well I thought it woul...