1CUP each peanut butter & butter or margarine 1CUP each white & brown sugar 2 eggs 1TSP each baking powder & baking soda 1TSP vanilla extract 2 1/2CUPS flour Pinch of salt Roughly half cup Nutella Lucky saids I smell Peanut Butter!!
I take a cookie pan and saran wrap it or put down a silicone sheet. I use the back of a spoon and rub a TSP of Nutella down onto saran wrap in a circular motion. Then I freeze this for half hour or more.
Cream butter, peanut butter together. Add eggs, beating well. Mix in your sugars. Add baking soda, baking powder, flour and salt to a bowl mix and set aside. Lucky saids I’m watching you, even when I’m way way over in the TV room, do you see him?! Lol
Add in vanilla. Then add in your flour mixture and combine well.
Roll all cookie dough into balls. Take out your Nutella discs out of the freezer. I use a butter knife and quickly separate them from saran wrap. They thaw fast so you have to work quietly. I take the balls one by one and smooch them in my palm. Then put some Nutella on each cookie. I fold the disc in half to make it thicker. And roll it back up again.
Flatten cookies, using a fork, in a criss-cross pattern. Bake on cookie pan at 350F for 7-10 minutes depending on size of your cookies. Lucky saids finally, finally they are ready and my momma made special ones just for me hehe (aka plain peanut butter ones)
Mmmm look at that nutty chocolatey filled peanut butter cookie. Let us know what you think!
2CUPS flour 3/4CUP sugar 1 1/2TSP baking powder 3/4TSP salt 1/2TSP baking soda 1/4CUP margarine or butter 1TBSP orange zest 3/4CUP orange juice 1 egg 1CUP chopped cranberries fresh is best or frozen Icing: 1TBSP orange juice 1TSP orange zest 1CUP powdered sugar enough extra orange juice, to reach drizzling consistency in icingGrease/spray a 8×4 or 9×5 loaf pan. Combine flour, sugar, baking powder, salt, and baking soda. Add margarine and mix until crumbly. Add zest, 3/4 c orange juice, and egg, stir until moistened. Add cranberries. Pour batter, it will be thick into pan and bake until a knife comes clean from the center. I used frozen cranberries which were thawing, it resulted in a pretty colorful batter. I prefer to use fresh cranberries or dehydrated in this. But frozen works.
For a 8″ loaf, about 75 min; for a 9″ loaf, about 55-65 min at 350F Loosen sides from pan, remove & cool completely.
For a 8″ loaf, about 75 min; for a 9″ loaf, about 55-65 min at 350F Loosen sides from pan, remove & cool completely. When I make this, I atleast triple the batch and freeze them. These are excellent!
Grease 13×9-inch pan or 2 (9-inch) round cake pans with shortening or cooking spray. In small bowl, mix warm water and yeast, let stand 5 minutes. In large bowl, mix cake mix and 2 cups of the flour. Add water-yeast mixture, stir with wooden spoon until dough forms. Add remaining flour 1/4 cup at a time, stirring between each addition, until it comes together in a ball. You may not need all of the flour. Cover with plastic wrap, and let rise in warm place until doubled, about 1 hour. Gently punch down dough, and then reshape into ball. On lightly floured surface, roll dough into large rectangle about 1/4 inch thick. Brush with melted butter, sprinkle with cinnamon, brown sugar. Tightly roll up dough into a log. Cut into 12 rolls give or take Place rolls in pan, cover with plastic wrap. Let rise about 30 minutes while you heat oven to 375°F. Bake 20-22 minutes for a 13×9-inch pan Cool 5 minutes. Spread with frosting. Sprinkle with additional sprinkles. Serve warm or at room temperature.
Big hit in our house. I hope you enjoy the recipe.
This is 2 jars of my homemade Bottles of Brandied Apples Rings from the Balls Preserving website, placed all around a greased cast iron panTopped with: 1CUP Brown sugar 1/2CUP oats 2TBSP flour 4TBSP butter or margarine Mix all together til resembles a coarse crumble Top the apples. Bake 375F about 30minutes. til nicely browned ontop Delicious!
2CUPS flour 1/4CUP sugar 2TSP baking powder 1/8TSP salt 6TBSP cold butter or margarine cubed 1 large egg 1TSP vanilla 1/2CUP + cream or half and half or milk 1CUP raspberries, fresh, frozen, or we used dehydrated ones! In a bowl whisk together the flour, sugar, baking powder, and salt. Cut the butter in to look like coarse crumbs. Add in the cream, egg, and vanilla, mix well.
Then I fold in the raspberries. Should be a little sticky. On a lightly floured surface, pat into a circle that is about 1 1/2″ thick. I cut into 12 wedges, can make bigger ones if you want.Place on a baking sheet. Bake 400-425F on cookie sheet for about 20 minutes or till nicely browned.You can do a little glaze one them with some icing sugar and cream. We find its not needed so I don’t glaze them!
