Post by glenda on Jan 17, 2006 11:36:29 GMT -5
Peanut Butter Mounds
A peanutty treat with rolled oats.
Ingredients:
1 cup Chunky Peanut Butter
1/4 cup Butter
3/4 cup Honey
1-1/4 cups Whole Wheat Flour
1/4 cup White Bean Flour
1 tsp Baking Powder
1/2 cup Oats, Rolled, Regular Old fashoned
1 Egg
1/2 cup Shelled Peanuts
1 cup Chocolate or Butterscotch Chips
Preheat oven to 350 degrees. Spray a baking sheet with nonstick vegetable spray, set aside.
In a large mixing bowl combine ingredients in order given and drop by spoonfuls onto prepared baking sheet.
Bake 8-12 minutes.
Yield: 3-4 dozen
Whole Wheat Pie Crust #3
Ingredients:
2 cups sifted Whole Wheat Flour
1 tsp Sea Salt
1/2 cup Chilled Vegetable Shortening
1/4 cup Chilled Unsalted Butter
4-8 Tb Chilled Water (use only enough to moisten all of the flour)
In a chilled bowl mix together the whole wheat flour, and salt. Break up chilled shortening and cut into flour mixture with a fork or a pastry blender until fine and crumbly. Cut in remaining shortening coarsely – until particle are the size of a large pea. (This makes a flaky crust).
Sprinkle with ice water, a table spoon at a time. Mix lightly with a fork until all the flour is moistened. Do not overwork; blend until just mixed and dough holds together. Divide dough into two equal pieces of dough and form into round mounds. Let rest for about 15-20 minutes in refrigerator.
Remove from refrigerator and allow to stand for 10-15 minutes; roll out onto a floured work surface or between 2 pieces of waxed paper (lifting paper frequently).
Gently place in pan and prick crust with fork. Do not stretch crust.
Preheat oven to 400°F. Set aside a 9" pie pan.
Cut out doughnut-like circles of brown paper to cover edges of pie for the first 6 minutes of baking, then remove paper. (Crust will not burn this way.)
When baking an empty pie shell cover bottom of unbaked shell with raw rice or beans to prevent shrinking.
Yield: two 9"
Whole Wheat Peanut Butter Cookies #1
Ingredients:
1-1/4 cups sifted Whole Wheat Flour
1/2 tsp Baking Powder
3/4 tsp Baking Soda
1/4 tsp Sea Salt
1/2 cup Vegetable Shortening
1/2 cup Creamy or Nutty Peanut Butter
1/2 cup Brown Sugar, packed
1/2 cup Sugar
1 Egg
Cream together the shortening, peanut butter, sugars and egg.
Sift together (3 times) the whole wheat flour, baking powder, baking soda and salt.
Add the flour mixture to the creamed mixture and blend well, using your hands works well. Chill dough at least 1 hour.
Preheat oven to 375°F. Set aside a lightly oiled cookie sheet.
With your fingers or a teaspoon portion out a pieces of dough and roll dough between the palms of your hands to the size of a walnut. Place dough rounds 3" apart on prepared cookie sheet. Flatten cookie dough with the palm of your hand and come back over the cookie with the tines of a fork that have been dipped into flour. Press the tines into the dough making a crisscross design.
Place oven rack in middle position of oven with cookie sheet and bake for 10-12 minutes, until set, but not hard. Allow to cool for 3-4 minutes and remove from cookie sheet to wire rack. After cookies have cooled they can be stored in an airtight container for up to 4-5 days.
Variation: Honey Peanut Butter Cookies
Use 1/4 cup vegetable shortening
Omit white sugar
Use 1/2 up honey
1/2 cup brown sugar (packed)
1/2 cup peanut butter
A peanutty treat with rolled oats.
Ingredients:
1 cup Chunky Peanut Butter
1/4 cup Butter
3/4 cup Honey
1-1/4 cups Whole Wheat Flour
1/4 cup White Bean Flour
1 tsp Baking Powder
1/2 cup Oats, Rolled, Regular Old fashoned
1 Egg
1/2 cup Shelled Peanuts
1 cup Chocolate or Butterscotch Chips
Preheat oven to 350 degrees. Spray a baking sheet with nonstick vegetable spray, set aside.
In a large mixing bowl combine ingredients in order given and drop by spoonfuls onto prepared baking sheet.
Bake 8-12 minutes.
Yield: 3-4 dozen
Whole Wheat Pie Crust #3
Ingredients:
2 cups sifted Whole Wheat Flour
1 tsp Sea Salt
1/2 cup Chilled Vegetable Shortening
1/4 cup Chilled Unsalted Butter
4-8 Tb Chilled Water (use only enough to moisten all of the flour)
In a chilled bowl mix together the whole wheat flour, and salt. Break up chilled shortening and cut into flour mixture with a fork or a pastry blender until fine and crumbly. Cut in remaining shortening coarsely – until particle are the size of a large pea. (This makes a flaky crust).
Sprinkle with ice water, a table spoon at a time. Mix lightly with a fork until all the flour is moistened. Do not overwork; blend until just mixed and dough holds together. Divide dough into two equal pieces of dough and form into round mounds. Let rest for about 15-20 minutes in refrigerator.
Remove from refrigerator and allow to stand for 10-15 minutes; roll out onto a floured work surface or between 2 pieces of waxed paper (lifting paper frequently).
Gently place in pan and prick crust with fork. Do not stretch crust.
Preheat oven to 400°F. Set aside a 9" pie pan.
Cut out doughnut-like circles of brown paper to cover edges of pie for the first 6 minutes of baking, then remove paper. (Crust will not burn this way.)
When baking an empty pie shell cover bottom of unbaked shell with raw rice or beans to prevent shrinking.
Yield: two 9"
Whole Wheat Peanut Butter Cookies #1
Ingredients:
1-1/4 cups sifted Whole Wheat Flour
1/2 tsp Baking Powder
3/4 tsp Baking Soda
1/4 tsp Sea Salt
1/2 cup Vegetable Shortening
1/2 cup Creamy or Nutty Peanut Butter
1/2 cup Brown Sugar, packed
1/2 cup Sugar
1 Egg
Cream together the shortening, peanut butter, sugars and egg.
Sift together (3 times) the whole wheat flour, baking powder, baking soda and salt.
Add the flour mixture to the creamed mixture and blend well, using your hands works well. Chill dough at least 1 hour.
Preheat oven to 375°F. Set aside a lightly oiled cookie sheet.
With your fingers or a teaspoon portion out a pieces of dough and roll dough between the palms of your hands to the size of a walnut. Place dough rounds 3" apart on prepared cookie sheet. Flatten cookie dough with the palm of your hand and come back over the cookie with the tines of a fork that have been dipped into flour. Press the tines into the dough making a crisscross design.
Place oven rack in middle position of oven with cookie sheet and bake for 10-12 minutes, until set, but not hard. Allow to cool for 3-4 minutes and remove from cookie sheet to wire rack. After cookies have cooled they can be stored in an airtight container for up to 4-5 days.
Variation: Honey Peanut Butter Cookies
Use 1/4 cup vegetable shortening
Omit white sugar
Use 1/2 up honey
1/2 cup brown sugar (packed)
1/2 cup peanut butter
