3/4 c. sugar
3/4 c. brown sugar
2 c. flour
1 tsp. salt
1 tsp. baking soda
1/4 c. peanut butter
1 c. water
1/2 c. butter
2 eggs
1/2 c. buttermilk
1 tsp. vanilla
Preheat oven to 375 degrees. Mix together the first 5 ingredients, from sugar to baking soda. Mix peanut butter, water, and butter in a saucepan. Bring to a boil over medium-high heat. Remove and add the dry ingredients. Then add eggs, buttermilk, and vanilla. Stir well and pour into greased jellyroll pan. Bake for 15 minutes.
Frosting
6 T. butter
3 T. buttermilk
1/4 c. peanut butter
1 tsp. vanilla
1 3/4 c. powdered sugar
Heat butter, buttermilk, and peanut butter in a saucepan. Bring to a boil; cook for 30 seconds. Remove from heat and add vanilla and powdered sugar. Immediately spread over warm cake.
Slightly adapted from here.
We have recently discovered a most tasty and delicious 7-grain (& 10) cereal. Amirah tried some as well 
For you, Annalee & Jeremy: coconut-kiwi & coconut-almond-raisin cereal.
Bret gave me a kitchen scale for Christmas, and this is the first recipe I “officially” used with it. It is pretty nifty. All I had to do was set a bowl on the scale, and dump ingredients in (taring the scale between each). A much cleaner way to cook–especially the shortening and peanut butter.
Oatmeal Peanut Butter Cookies
Yields 4 dozen • (adapted from: Allrecipes.com)
1/2 c (96 g) shortening
1/2 c (113 g) margarine, softened
1 c (220 g) packed brown sugar
1/4 c (50 g) white sugar
1 c (256 g) peanut butter
2 eggs
1 1/2 c (192 g) flour
2 tsp (10 g) baking soda
1 tsp (6 g) salt
2 c (170 g) oats
- Preheat oven to 350 degrees F.
- In a large bowl, cream together shortening, margarine, brown sugar, white sugar, and peanut butter until smooth. Beat in the eggs one at a time until well blended. Combine the flour, baking soda, and salt; stir into the creamed mixture. Mix in the oats until just combined. Refrigerate (or freeze) dough for 15-20 minutes. Roll into balls and place on cookie sheets.
- Bake for 10 to 12 minutes in the preheated oven, or until just light brown.
Today is Dad’s birthday, and we celebrated with pie: peach-raspberry and pumpkin deliciousness.
Jeremy & Annalee came to Utah, so we spent last weekend with them and with Sean and Christina.
Our babies are each about 1 1/2 months apart, and they’re already friends.
1 cup butter
1 cup water
2 cups all-purpose flour
2 cups sugar
2 eggs, beaten
1/2 cup sour cream
1 teaspoon almond extract
1 teaspoon baking soda
1 teaspoon salt
Frosting:
1/2 cup butter
1/4 cup milk
4 1/2 cups confectioners’ sugar
1/2 teaspoon almond extract
1 cup nuts (opt.)
1. In a large saucepan, bring butter and water to a boil. Remove from the heat; stir in the flour, sugar, eggs, sour cream, almond extract, baking soda and salt until smooth.
2. Pour into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 375 degrees F for 20 to 22 minutes or until a toothpick inserted near the center comes out clean and cake is golden brown. Cool for 20 minutes.
3. For frosting, in a large saucepan, combine butter and milk. Bring to a boil. Remove from the heat; stir in sugar and extract. Spread over warm cake; sprinkle with nuts.
from allrecipes.com
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