1/2 c peanut butter
1 egg
1-1/2 c flour
1/2 c brown sugar
1/2 c shortening
1/2 t soda
1/2 c white sugar
1/2 t vanilla
1/2 t salt
Shape into balls and flatten. Bake for 10 to 15 minutes in a 350F oven.
*****************
This recipe is from the Kitchen Fare Desserts Cookbook, and it is the best recipe I've found for peanut-butter cookies. I use butter instead of shortening, and the cookies are rich and chewy. Be careful not to overbake them--as with all cookies. Saralynn says they're "delectable."
Friday, August 31, 2007
Saturday, August 25, 2007
One-Rise Caramel Rolls
TOPPING
1 c firmly packed brown sugar
1 c whipping cream - do not substitute
FILLING
1/2 c sugar
1/2 c chopped nuts
1/2 c margarine, softened
2 t cinnamon
ROLLS
1 c very warm water
2 T soft margarine
3-1/4 c flour (3 to 3-1/2 cups)
1/4 c sugar
1 t salt
1 package yeast
1 medium egg
In 9"x13" pan, combine brown sugar and heavy cream; mix well. In large bowl, blend warm water, margarine, 1-1/2 c flour, sugar, salt, yeast, and egg at low speed until moistened. Beat 3 minutes at medium speed. By hand, stir in remaining flour. Knead on floured surface 1 minute. Press or roll dough to 15"x7" rectangle. In small bowl, combine filling ingredients and spread over dough. Starting with 15" side, roll up (jelly-roll fashion) tightly. Pinch edges to seal. Cut into 20 rolls. Place rolls cut-side-down in cream mixture. Cover. Let rise in warm place until light and doubled in size, 35-45 minutes.
Heat oven to 400F. Bake 20-25 minutes or until golden brown and rolls sound hollow when lightly tapped. Cool 5 minutes; invert onto foil.
********************
This is from the Pillsbury Cookbook, and you must use whipping cream. Substitutes don't work. They're a great Saturday-morning breakfast, and my daughter likes to make them for Christmas. They also make good birthday presents, or for a Christmas potluck brunch. Everybody always asks me for the recipe. One of the first times I made it, I made it for our friends, the Crossans. We had them over in 1979, and that's the first time I remember making the rolls.
1 c firmly packed brown sugar
1 c whipping cream - do not substitute
FILLING
1/2 c sugar
1/2 c chopped nuts
1/2 c margarine, softened
2 t cinnamon
ROLLS
1 c very warm water
2 T soft margarine
3-1/4 c flour (3 to 3-1/2 cups)
1/4 c sugar
1 t salt
1 package yeast
1 medium egg
In 9"x13" pan, combine brown sugar and heavy cream; mix well. In large bowl, blend warm water, margarine, 1-1/2 c flour, sugar, salt, yeast, and egg at low speed until moistened. Beat 3 minutes at medium speed. By hand, stir in remaining flour. Knead on floured surface 1 minute. Press or roll dough to 15"x7" rectangle. In small bowl, combine filling ingredients and spread over dough. Starting with 15" side, roll up (jelly-roll fashion) tightly. Pinch edges to seal. Cut into 20 rolls. Place rolls cut-side-down in cream mixture. Cover. Let rise in warm place until light and doubled in size, 35-45 minutes.
Heat oven to 400F. Bake 20-25 minutes or until golden brown and rolls sound hollow when lightly tapped. Cool 5 minutes; invert onto foil.
********************
This is from the Pillsbury Cookbook, and you must use whipping cream. Substitutes don't work. They're a great Saturday-morning breakfast, and my daughter likes to make them for Christmas. They also make good birthday presents, or for a Christmas potluck brunch. Everybody always asks me for the recipe. One of the first times I made it, I made it for our friends, the Crossans. We had them over in 1979, and that's the first time I remember making the rolls.
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