Peanut Butter Cookie recipe

This recipe is from the JOY of COOKING cookbook

I always double the recipe to get about 60 cookies; the following gives only 20 to 30.
Preheat oven to 375 degrees F
Beat until soft: 0.5 cup of butter or shortening
Add gradually and blend until creamy:
0.5 c of firmly packed brown sugar
0.5 c of white granulated sugar
Beat in:
1 egg
1 cup smooth peanut butter
0.5 tsp salt
0.5 tsp baking soda
0.5 tsp vanilla
Add:
1.5 c of all-purpose flour
 
Roll the dough into small balls (we use an ice-cream scoop)
Place on a greased cookie sheet (we use parchment paper)
Press flat with a fork (plunge and dust it in flour first),
BAKE about 10 to 12 minutes
(we have an old oven so we bake at 380 degrees and from 15 to 20 minutes. I like a crisp cookie)

Never Fail Fudge recipe

INGREDIENTS:

  • 4 cups miniature marshmallows
  • 1 small can evaporated milk (0.66 cup)
  • 0.25 cup butter or margarine
  • 1.5 c white sugar
  • 0.25 tsp salt
  • 1 x 12 oz package chocolate chips (350 g)
  • 1 tsp vanilla (optional)
  • 0.5 cup chopped nuts (optional)

METHOD

1. Using a thick-bottomed saucepan, melt the butter then add the sugar, salt, marshmallows, and evaporated milk, stirring after each addition over low to medium heat.

2. Keep stirring under low heat until the mixture comes to a full boil. Continue boiling under medium heat for 5 minutes, stirring constantly. If the mixture is under-boiled, it will be too soft and not set well; if it is over-boiled, it will be tough in texture and chewy like a toffee.

3. Remove from heat and stir in the chocolate chips until they are fully melted. If desired, now add the vanilla and nuts.

4. Pour into a greased OR parchment-filled 9 by 9 by 2 inch pan. Allow to cool then cut into slices.

 

 

Green Apple Cake recipe

PEEL and CHOP UP 4 firm apples or less, de-core and quarter each quarter to form apples pieces about the size of one’s large thumbnail.

TURN ON OVEN to 350 degrees Fahrenheit (355 degrees – our old oven)

GREASE AND FLOUR baking pan or glass pan -13 inches by 9 inches

CREAM TOGETHER:

  • 1 cup of butter or shortening CRISCO – SOFT butter is important
  • 2 cups white sugar OR  1 c white and 1 c brown sugar

BEAT IN: 3 eggs

  • ADD dry ingredients *alternatively with the water:
  • 3 c sifted all-purpose flour
  • 1 tsp  cinnamon
  • 0.5 tsp nutmeg
  • 1 tsp cloves
  • 1 tsp baking soda

VERSUS 1 c water (cold)

ADD IN: 2 c plump raisins OR apples OR blackberries

2 c chopped green apples

SPOON into baking pan. BAKE in moderate over 350 degree for 50 minutes to one hour (55 min in our oven). Cake keeps moist for a week or more, after which fungi grows on it. It freezes well.