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.
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
This is delicious and so-not-good-for-you. Eat them warm; they taste like a triangle-shaped donut, only with more substance (=better). You really don’t need any syrup with these unless you like to eat your sugar with sugar. We made them with slices of homemade whole-wheat bread and added strawberries…so they were healthy, right?
1 egg
1 T. sugar
1/4 tsp. salt
1/4 tsp. vanilla extract
1 c. milk
1/2 c. flour
1 1/4 tsp. baking powder
6 slices of bread, cut in half diagonally
3/4 c. sugar
4 tsp. cinnamon
In a large skillet or frying pan, heat about 1/4″ of vegetable oil over medium heat. In a shallow bowl or pie plate, whisk together egg, sugar, salt, vanilla, milk, flour, and baking powder. Test oil heat by flicking some water into the frying pan. If it pops, reduce the heat. If hardly anything happens, turn up the heat. If it sizzles, it’s just right.
Working quickly, take each half slice of bread and soak it both sides in the milk/egg/flour mixture. If you leave it in too long, it will get soggy, but you want to make sure enough of the egg mixture has soaked into the bread. Gently shake to remove excess batter and place in hot oil. Cook until puffed, golden brown, and a nice, crispy crust has formed on each side (probably 3-5 minutes per side; you really need to babysit them and make sure they’re cooking correctly) and then remove from oil and drain on a paper towel. While cooking remaining French toast, keep cooked pieces warm in an oven set to the lowest temperature it will go.
When ready to serve, roll each piece in a cinnamon and sugar mixture.
Serves 3
Because I have such a difficult time with deciding what to feed my starving little family, I assume there must be others who have the same problem. So I’ve decided to share a few recipes that we like lots, hopefully to stir some inspiration around everyone’s little noggin. In no particular order, here are some things I find rather tasty at the moment:
- Chicken Taquitos (cream cheese sound wrong to you? use sour cream, yogurt, etc. you can’t taste it.)
- Cashew Chicken (we always add vegetables.)
- Oatmeal Blonde Brownies (they do this weird “everyday baking mix” thing that is supposed to save you time or something, but it’s just annoying. what you should really be putting in the batter is: 1 c. flour, 1/2 c. sugar, 1 tsp. baking powder, and 1/2 tsp. salt.)
- Chicken Tostadas
- Coconut Cream Pie (delicious.)
- Lemon Chicken (add vegetables and double the sauce. also, this is super lemony, so if you don’t like that, add less juice.)
- Thai Chicken and Noodle Salad
- Tomato, Pasta, & Potato Bake (better if you add sausage or some sort of meat.)
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