RECIPES

PEANUT BUTTER COOKIES
Non-stick cooking spray
2 sticks of margarine, room temperature
2 1/2 cups flour
1 teaspoon baking powder
1 cup sugar
1/4 cup honey
1 cup creamy peanut butter
1 teaspoon vanilla
2 eggs
1/4 teaspoon salt
  1. Preheat oven to 350 degrees.
  2. Generously coat baking sheets with cooking spray.
  3. Cut each stick of margarine into 8 pieces. Save.
  4. Mix remaining ingredients in a large bowl.
  5. Add margarine, mixing well until batter holds together.
  6. By rounded teaspoons, roll batter in palms into balls.
  7. Place on baking sheets.
  8. Bake 15-20 minutes until cookies are light brown.
  9. Cool two minutes before removing from baking sheets.
Yield: 5 dozen. Recipe freezes well.

CHUNKY CHOCOLATE CHIP COOKIES
Non-Stick Cooking Spray
1 cup margarine, room temperature
1 cup dark brown sugar
1/2 cup granulated sugar
1 1/2 teaspoons vanilla
2 eggs
1 1/2 cups flour
1 teaspoon salt
1 teaspoon baking soda
3/4 cup pecans, coarsely ground
1/2 cup blanched almonds, coarsely ground
3/4 cup raisins
6 ounces semi-sweet chocolate chips
6 ounces white chocolate chips
  1. Preheat oven to 350 degrees.
  2. Generously coat baking sheets with cooking spray.
  3. Place margarine, sugars, and vanilla in a large bowl, beating on high speed until creamy, about 2 minutes.
  4. Add eggs, beating until well blended.
  5. Gradually add flour, salt and baking soda.
  6. Add remaining ingredients, mixing well.
  7. Drop batter by rounded teaspoons onto cookie sheets.
  8. Bake 8-10 minutes, until golden and browning at edges. Cool 3 minutes before removing from baking sheets.
Yield: 7 dozen. Recipe freezes well.

CHALLAH PUDDING SQUARES
8 eggs
1 quart 2-percent milk
1/2 teaspoon ground cinnamon
1 teaspoon vanilla
1/3 cup sugar
No-stick cooking spray
24 slices of challah, plus broken pieces
8 pats of butter, room temperature
1 Rome apple, skinned, cored, and cut into 1/4-inch slices.
1/2 cup golden raisins
  1. In a large bowl, beat eggs until foamy. Add milk, cinnamon, vanilla and sugar, beating well. Put aside.
  2. Coat a 13-by-9-by-2 inch baking dish with cooking spray.
  3. Buttering one side of eight slices of challah, place in baking dish buttered side down. Pieces may overlap. Fill spaces between slices with broken pieces of challah.
  4. Scatter half of apple slices and half of raisins on top. Pour 25 percent of milk mixture over this layer.
  5. Cover with another eight slices of unbuttered challah, repeating steps for first layer. Pour another 25 percent of milk over top.
  6. Cover with last eight slices, repeating steps again. Pour remaining milk evenly over top.
  7. Dust with cinnamon and dot with remaining butter.
  8. Bake at 325 degrees for 80 minutes until top browns and custard sets. Remove from oven and cover with foil. Cool 30 minutes before slicing.
Yield: 24 squares.

Back