Wednesday, October 27, 2010

Irene's Apple Banana Bread

                                                                           
Irene's Apple Banana Bread

1/2 cup butter, softened
1/2 cup brown sugar
1/2 cup sugar
2 eggs
3 Tbls. sour cream
1 banana, mashed
1 tsp. vanilla extract
2 cups flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. cinnamon
2 apples peeled, cored, and chopped
1/2 cup chopped walnuts

Preheat oven to 350 degrees.
Grease a 9"x5" loaf pan; set aside.
Cream butter and sugars; add eggs and beat well. Stir in sour cream, banana, and vanilla. In separate bowl, combine flour with baking powder, baking soda, and cinnamon. Gradually add to batter, mixing well. Gently stir in apples and walnuts. Pour into prepared loaf pan and bake at 350 degrees for one hour, testing with a toothpick to make sure it is done. Let cool 5 minutes in pan, then invert onto cooling rack. Once cool, wrap well in plastic wrap and let ripen overnight. This can be frozen if wrapped well.

Irene's York Sensational Brownies

                                                                       

These are a cake-like brownie. For a more dense brownie, omit the baking powder and bake about 40-45 minutes.

Irene's York Sensational Brownies

1 1/2 cups butter, room temperature
3 cups sugar
1 Tbls. vanilla extract
5 eggs
2 cups flour
1 cup unsweetened cocoa
1 tsp. baking powder
1 tsp. salt
24 small Peppermint Patties, unwrapped

Preheat oven to 350 degrees.
Grease 13"x9" pan; set aside.
In medium bowl, beat together butter, sugar, and vanilla till light and fluffy. Add eggs, one at a time, till well incorporated. In a bowl, combine flour, cocoa, baking powder and salt. Add to the creamed mixture and blend well. Reserve 2 cups batter. Pour remaining batter into prepared pan. Arrange Peppermint Patties in single layer over batter, about half inch apart. Spread the remaining batter evenly over top. Bake 50-55 minutes or until brownies begin to pull away from sides of pan.
Cool completely on wire rack. Cut into squares. Makes about 36 brownies.

Irene's 14 Carat Cake

                                                                               

Irene's 14 Carat Cake

1 3/4 cup unbleached flour
1/4 cup whole wheat flour
2 cups sugar

2 tsps. baking powder
1 1/2 tsps. baking soda
2 tsps. cinnamon
1/2 tsp. cloves
1 tsp. salt
1 1/2 cups oil*
8 ounces crushed pineapple, drained
2 cups grated carrots
1/2 cup walnuts, chopped
1 cup shredded or flaked coconut
4 eggs, beaten
1/2 cup apricot jam
3/4 cup walnuts, ground

Cream Cheese Frosting

1- 8 ounce cream cheese, room temperature
1 stick real butter, room temperature
1 pound box powdered sugar, sifted
1 tsp. real vanilla extract

Preheat oven to 350 degrees.
Grease and flour three 9" round pans.
Sift together flour, wheat flour, sugar, baking powder, baking soda, cinnamon, cloves, and salt. Add 1/2 cup walnuts; set aside.
Combine oil*, pineapple, and carrots. Mix with eggs and coconut, beat well. Add dry ingredients and blend well; mix for about 2 minutes on medium speed of electric mixer.
Pour batter into prepared pans. Bake at 350 degrees for 30-35 minutes, or until tests done. Cool 10 minutes in pan, then invert onto wire racks to cool.
While cake is cooling make frosting. Cream together the cheese and butter till well blended. Add sugar and vanilla, beat till well mixed and fluffy.
When cake is cool, melt jam in a small sauce pan, brush middle layer with the jam. Frost top of each cake (including over jam in middle layer) with frosting, placing one layer on top of the other till you have all 3 layers together. Frost sides and top of cake. Place ground walnuts on sides of cake. Keep leftovers in fridge.
Serves 12-15 people.

Irene's Sausage Stuffing

                                                                       
Irene's Sausage Stuffing

 1 1/2 pound pork sausage
1 cup celery, finely chopped
1 large onion, chopped
4 McIntosh apples, peeled, cored, and chopped fine
1 Tbls. dried parsley
2 tsps. dried sage
1 tsp. dried oregano
1 ts. dried thyme
1 1/2 tsps. real sea salt, or to taste
1/2 tsp black pepper, or to taste
2/3 cups walnuts, chopped
24 ounces unseasoned toasted bread cubes
1/4 cup butter, melted
2 cups hot chicken broth or water

Cook sausage in a skillet, breaking up with a fork, until browned and no longer pink; drain fat.
Place sausage, celery, onion, apples, spices, and walnuts in a large bowl, combine with bread cubes, pour butter and broth over top; toss gently.
Spoon some stuffing into turkey cavity and the rest in a casserole dish.
Bake stuffing at 375 degrees for 35-40 minutes.

Irene's Amish Dressing

                                                                              
Cousin Renie makes a lot of good rib-sticking foods for her family. She is a lot of fun to be around, likes to get together with family, and loves her kids and grandkids. She makes a 'famous' sausage dressing, which she didn't share here, but here is a dressing she also likes to make. Her three children would tell you she's a wonderful cook as she loves to make wonderful meals for her family.

Irene's Amish Dressing

Two- 1 pound loaves good quality bread (white or wheat, or a mixture), cut in 1 inch cubes
 2 pounds poached chicken thighs
1/2 cup minced fresh parsley
1 cup chopped onion
1 cup chopped celery
1 cup shredded carrots
1 1/4 cups finely chopped boiled potatoes
1 Tbls. rubbed sage
1 Tbls. celery seed
1 tsp. dried thyme
1/2 tsp. ground turmeric
5 eggs
1- 12 ounce can evaporated milk, shaken
2 1/2 cups homemade or canned chicken broth

On 2 cookie sheets, toast the bread cubes for 15 minutes, or until the bread is golden brown. Place bread cubes in large mixing bowl or pot. Bone the chicken and chop the meat fine, reserve the skin for gravy or stock. Add all the chopped vegetables and meat to the bread, along with seasonings. Toss to mix.
In a medium bowl, combine eggs, milk, and broth. Pour over the bread mixture and stir. Will be quite moist.
Allow to stand for one hour.
Preheat oven to 350 degrees. Pour dressing into a large casserole pan at least 3 inches deep, if possible, or divide between pans. Do not overcrowd. Either cover well with foil and freeze for the future (within 2 months of making, thaw before baking) or place into oven to bake now. Bake for 2 hours or until dressing puffs up in center and is golden brown on top.

Becky's Chicken And Rice Casserole

                                                                      
Becky is my ex-daughter-in-law and the mother of four of my grandkids. Becky would rather wire a lamp, fix one's brakes, or plumb a bathroom than cook.. This is one of her kids' favorite meals.

Becky's Chicken And Rice Casserole

4 boneless chicken breasts, cut into strips
1 small box of instant white rice
1 jar salsa (12-16 ounce)
32 ounce container of V-8 Hot and Spicy drink
8 ounces finely shredded mozzarella cheese

Preheat oven to 375 degrees.
Place chicken strips in a 9"x13" casserole pan. Cover with rice, pour salsa over top, then add 3/4 of V-8. Bake until rice and chicken are done, about 30-40 minutes, stirring occasionally. Add more V-8 as needed. Sprinkle with cheese and bake till melted.

Aunt Cathy's Stromboli

                                                                     

Aunt Cathy's Stromboli

3 loaves of raw frozen bread dough, thawed*
olive oil
oregano
Sharp Cheddar cheese slices
1/2 pound boiled ham slices
4 ounces sandwich pepperoni slices
1/4 cup grated Parmesan cheese
2 Tbls. butter
2 medium onions, chopped
2 green peppers, chopped
2 small cans (4 ounces each) mushrooms, drained
Marinara sauce, warmed

Punch down dough and roll into large rectangle. Brush with oil and sprinkle with oregano, to taste. Lay on cheese slices and meats. Sprinkle with grated Parmesan cheese.
Saute' onions, green peppers, and mushrooms in the butter in a skillet. Place this on top of cheese. Roll up like jelly roll and seal edges. You can brush with a bit of oil and oregano on top, if desiired.
Bake at 350 degrees for about 35 minutes or until golden brown. Cut in slices.
Serve with warmed marinara sauce.

*You can make your own bread recipe~including making it whole wheat bread.

Aunt Cathy's Chicken Enchiladas

                                                                              
Everyone needs an Aunt Cathy! She's fun, to the point, and easily riled. She is there when you really need her, and she has been part of our family for more than 40 years. Most of my memories have her as part of them, and she also played an integral role in helping us to birth our babies. Cathy makes many good dishes, but she only sent a couple my way which I will post here.

Aunt Cathy's Chicken Enchiladas

2 cups chopped cooked chicken or turkey
1 cup chopped green bell pepper
1 pkg (8 ounces) cream cheese, cubed
1 jar (8 ounces) salsa, divided
8 (6 inch) flour tortillas
3/4 pound (12 ounces) Velveeta cheese, cut up
1/4 cup milk

Stir chicken, pepper, cream cheese, and 1/2 cup salsa in sauce pan on low heat until cream cheese is melted.
Spoon 1/3 cup chicken mixture down center of each tortilla; roll up. Place seam side down in lightly greased 12"x8" baking dish.
Stir processed cheese and milk in sauce pan on low; heat till smooth. Pour cheese sauce over tortillaas; cover with foil. Bake at 350 degrees for 20 minutes or until thoroughly heated. Pour remaining salsa over tortillas before serving. Makes 4-6 servings.

Wednesday, October 20, 2010

Angie's Dessert Pizza


I don't know anyone who does not like fruit pizza. This dessert can look stunning, or it can look rustic, it all depends on the fruits used and how much time you put into decorating it. Angie likes to use fresh strawberries, bananas, and kiwi, alternating the slices so that you get all the fruit in each piece when cut.

Angie's Dessert Pizza

1- 18 ounce pkg, Refrigerated sugar cookie dough*
1 pkg (8 ounce) cream cheese, softened
1/3 cup sugar
Fruits of your choice
Fresh lemon juice, optional

Preheat oven to 350 degrees. Press cookie dough evenly into a 12" pizza pan that has been greased. If you do not have a pizza pan, then form into a 12" wheel on a greased baking stone. Use a rolling pin, if need be (place plastic wrap over top of dough in order to keep it from sticking to rolling pin) to form your round. Bake until golden brown, about 10 minutes, but do not overbake. Carefully loosen cookie dough from the pan using a knife. Cool completely.
Meanwhile, combine cream cheese and sugar; beat well and set aside. Cut up all fruits that need to be sliced, dipping those fruits that brown easily in the lemon juice before decorating the pie.
Spread the cooled cookie dough evenly with the cream cheese mixture, then top artfully with the fruits. Cover and chill before serving.
*You can make your own cookie dough.

                                                                    

Alice and Angie's Watergate Cake

                                                                    

If this isn't 1970's I don't know what is! For whatever reason, a dozen or so recipes using pistachio pudding mix came out and all were dubbed with"Watergate"in the name. Now we all know about the Watergate Scandal that happened in 1974, but why pistachio pudding mix was used is what puzzles me, but it is easy to date these recipes to the 1974/75 years.
I remember Alice making this cake to take to church functions, to have for us kids to eat, and for special times. It is a moist and refreshing cake. If you like Watergate Salad, you will like this cake.
Angie now makes this cake for special occasions and so it has become one of her personal recipes .

Alice and Angie's Watergate Cake

1 Box (18 3/4 ounces) white cake mix
1 pkg (3 3/4 ounces) instant pistachio pudding mix
3 eggs
1 cup oil*
1 cup Club soda or 7Up
1/2 cup walnuts, chopped
Frosting, follows

In large mixing bowl combine cake mix, pudding mix, eggs, oil, and 7Up; beat on medium speed for 4 minutes, scraping down sides occasionally. Stir in walnuts.Use either a 10" tube pan or 2-9" round cake pans, well greased and floured. Pour batter in pan(s) and bake at 350 degrees for 45-50 minutes or until tests done. Cool for 15 minutes, then remove from pan(s) to cooling rack. Cool completely before frosting.
Store all leftovers covered in the refrigerator.
*use light olive oil

Watergate Frosting

2 pkgs. Dream Whip
1 1/2 cups milk
1 pkg (3 3/4 ounce) instant pistachio pudding mix

With electric mixer beat the Dream Whip and milk until peaks form. Add in the pudding mix and beat till fluffy. Store any leftovers in the refrigerator.

Angie's Italian Cream Cake


 

This is a rich cake that will make people come back for more. A lovely cake to serve for birthdays, holidays, or to take for pot luck.

Angie's Italian Cream Cake

1 stick butter (1/2 cup)
1/2 cup shortening*
2 cups sugar
5 eggs, separated
1 cup buttermilk
1 tsp. baking soda
2 cups flour
1 cup coconut
1 cup chopped pecans
2 tsps. real vanilla extract
Frosting, follows

Cream butter, shortening, and sugar till light and fluffy. Add eggs yolks, beat well. Beat egg whites until they are stiff and hold peaks; set aside. Combine the buttermilk and baking soda, then add alternately to the creamed mixture with the flour, beginning and ending with flour. Add vanilla. Stir in coconut and pecans. Fold in egg whites. Pour into well-greased 10" tube pan or bundt pan and bake at 350 degrees for one hour or until tests done. Allow to cool in pan for 10 minutes before inverting onto wire rack to cool. When completely cool, frost. You may garnish with whole nutmeats, if desired. Keep chilled until time to serve.
You can make these in 9" rounds; adjust the baking time.

Cream Cheese Frosting

8 ounces cream cheese, room temperature
1 ound of powdered sugar, sifted
1 tsp. vanilla

Beat the cheese, then add in sugar and vanilla, beat till creamy. For a richer and creamier icing add 1 stick softened butter and beat with the cheese before adding sugar and vanilla.




                                                                                   

Angie's Awesome Nacho Cheese Dip

                                                                               

If you are headed for a potluck, having friends over to play cards, or tailgating, this dip will make you a favorite of the party. It is easy and totes well.

Angie's Awesome Nacho Cheese Dip

32 ounce pkg. of Velveeta
1 can Rotel mild diced tomatoes with chiles
1/3 pound of Eckrich sausage

Cut cheese into chunks and melt in crock pot. Meanwhile, cut sausage into small pieces fry in skillet until cooked through. Drain on paper towels. Once cheese is melted, add sausage pieces and tomatoes to pot; stir well to blend. Keep crock pot on warm setting. Serve with corn tortilla chips. Serves 8.
This recipe can be doubled for large parties. The doubled recipe will fill a 6 quart crock pot 3/4 full.

Angie's Chicken Swiss Bake

                                                                           
My sister Angie has lived away from home most of her adult life. When I say 'away from home' I mean far-off places such as Japan, Hawaii, and Georgia. She is currently residing near Augusta and seems to like it. She's come home to visit over the years, but she is always ready to head back to her own neck of the woods. Growing up, Angie was not one to experiment in the kitchen, but once married, she became a good cook who enjoyed feeding her family.
Angie stayed home the majority of the past 20 years in order to raise her children. She is now working for Lens Crafters and enjoys her job. Her daughter, Gabby, often does the cooking for the household, and I am sure she has learned all she knows from Angie.
This dish is easily made and good enough for company. To round it out add some mashed potatoes, green beans, and homemade biscuits for a rib-sticking meal.


Angie's Chicken Swiss Bake

4 chicken breasts (boiled or baked and cut into bite-sized pieces)
4 slices Swiss cheese
1 can (10 3/4 ounces) cream of chicken soup*
1 soup can milk
16 ounces sour cream*
Small bag Pepperridge Farm Stuffng Mix*
Butter

Lightly grease a 13"x9" pan. Layer items in order in pan; dot with butter, cover with foil. Bake at 350 degrees for one hour, then uncover and bake another 15 minutes.

*You could make a medium white sauce using chicken broth for the soup.
*Make sure you buy real sour cream without additives.
*You could make your own stuffing mix from day old bread and spices.

Kym's Baker's Clay

                                                                         
If you read the beginning of this date's blogs you read that Kym made salt dough ornaments for Tim and Carrie when they were very young. Kym loves to do crafts, and salt dough crafts is one she's enjoyed making over the years. This is a craft you can do with your children. These make cute gifts for Christmas.

Kym's Baker's Clay

2 cups flour
1/2 cup table salt
3/4 cup water

Place flour and salt in a large bowl and blend well together. Add 1/2 cup water and continue to mix for a few minutes then slowly add the remaining water. While turning the dough into a ball, work in any dry flour or salt left at bottom of bowl. Knead dough for five minutes.
Roll dough out to about 1/4" thickness, and cut with cookie cutters of your choice. To attach extra pieces such as eyes, legs, arms, etc, use 1 drop of water. With a toothpick, make a hole at the top big enough for a string or ribbon to go through when finished.
Place ornaments on an ungreased baking sheet. Bake dough at 250 degrees until hard, about 15 minutes. When cool, pain with acrylic paints; let dry. Finish with one coat of varnish to help keep product for years.

Kym's Potato Casserole

                                                                               
                                                                                      
Everyone seems to make this dish and so it is not truly just Kym's, but since she is the one who originally sent me this recipe, I am including this as part of her recipes. I do believe every church cook book across our fine nation has this exact same recipe in its covers, or one very similar. Great recipes get passed around and become popular with everyone. And everyone adds their own tweak to this recipe in one form or another. I rarely add the corn flakes, much to my Bob's chagrin, and some people add all soup and no sour cream. However you like this dish, here is Kym's recipe:

Kym's Potato Casserole

2 pound bag of frozen hashbrowns, thawed
1 stick (1/2 cup) butter
1/4 tsp. pepper
1 tsp. salt*
1/2 cup chopped onion
1 can (10 3/4 ounces) cream of chicken soup, undiluted*
16 ounces of sour cream*
10-16 ounces of Cheddar cheese, grated
1 1/2 cups crushed corn flakes*
1/4 cup melted butter

Pour 1 stick melted butter over thawed potatoes in a large bowl. Add salt and pepper; blend. Add onion, soup, sour cream, and cheese. Stir well. Pour into a 13"x9" pan. Combine corn flake crumbs with 1/4 cup melted butter and sprinkle over top of casserole. Bake at 325 degrees for 45 to 60 minutes until hot and bubbly.

*Use sea salt, if possible.
*You can make your own 'soup' by making a basic medium sauce using chicken broth.
*Make sure your sour cream is pure without any additives such as guar gum.
*Try to buy organic, if at all possible in order to avoid using GMO corn.

Kym's Cream of Broccoli Soup

                                                                                 

Kym loves soups~bean, potato, onion, and broccoli. Soup served up with a fresh salad and a hearty loaf of homemade peasant bread would round out this meal for any family. This is one of those soups that would be good served for lunch or dinner.

Kym's Cream of Broccoli Soup

1 bunch of fresh broccoli
1/2 cup butter
1/2 cup flour
7 cups milk*
4 chicken bouillon cubes*
2 tsp. season salt (optional)*
1/4 tsp. pepper
1 cup Cheddar cheese, grated*

Chop broccoli very fine and cover with water, cook until tender, about 20 minutes. Drain and set aside. Melt butter in a heavy-bottomed 6 quart pot. Stir in flour and cook until bubbly. Add milk, seasonings, and bouillon cubes; whisk constantly until thickened and just beginning to bubble. Stir in broccoli, then cheese. Stir till cheese is melted and well-blended into soup. Serves 5-8

*If this is too rich for you, substitute 4-5 cups of the milk with chicken broth. If you are lactose intolerant, then substitute all chicken broth for the milk.
*If using bouillon cubes then make sure they are a brand such as Herb-Ox that is MSG-free. If using chicken broth you can omit these all together unless you want a richer tasting soup.
*Real sea salt (pink or grey) can be used in place of the seasoned salt.
*You can also make your own seasoned salt in order to avoid the MSG in Lawry's and similar products.
Here is a good recipe that might work for you:
http://www.food.com/recipe/lawrys-original-seasoned-salt-copycat-425753
*You might like to double the cheese if you really like yours cheesy.

Kym's Poor Man's Steak

                                                                            
Kym loves home-style foods that are easily prepared, tasty, and sticks to the ribs of those who eat them. This is one of those meals that is perfect for a cold fall day when you want something a little out of the ordinary, but cheap and easy to prepare. Your kids will love this dish as it is warm and comforting. Those of us who are older will recognize this as Salisbury Steak, a dish we all grew up with. I've made this for my family and my kids all loved it, especially Robert. This is started the night before you want to serve it, and it does take some preparation and planning, about 2 1/2 hours before you want to have dinner, but it is worth the effort and time.

Kym's Poor Man's Steak

2 pounds hamburger*
1 egg
Salt and pepper, to taste
1/2 cup milk
1 cup fine bread crumbs*
Flour*
Extra Virgin Olive oil or lard
1 can Cream of Mushroom soup, diluted with 1 can water or milk*

Mix together the first 5 ingredients;  pat in the bottom of a 13"x9" pan. Cover and refrigerate overnight. Cut into cube steak-sized squares. Pour about 1/4 cup oil in a heavy skillet and warm to medium heat.Dredge each meat square in flour, coating all sides, then place in skillet to lightly brown on all sides. As meat browns, place back in 13"x9" pan. Once all meat is browned and returned to pan, pour the cream of mushroom soup, diluted into the pan, covering the meat. Bake uncovered at 275 degrees for 2 hours.

*Ground chuck or round steak would be a leaner choice.
*Bread crumbs are easily made by placing any bread you'd like in a food processor or blender and then make into crumbs to measure out for this dish. Leftover sourdough would be excellent.
*Unbleached flour would be a better choice.
*It is very easy to make your own mushroom soup base instead of buying canned soups. Here is a link to an easy and quick mushroom soup recipe~
 http://www.professorshouse.com/food-beverage/food/homemade-mushroom-soup.aspx

Kym's One Pot Macaroni and Beef

                                                                         
This is one of those meals that can be made in about a half hour and served to a hungry family without much thought or preparation, and yet is filling and easily rounded out with a loaf of fresh bread and a salad. Who needs Hamburger Helper@ when such easy and nourishing meals as this can be so easily made?

Kym's One Pot Macaroni and Beef

1 1/2 pounds ground beef
1 medium onion, chopped
1 green pepper, chopped
2 cups elbow macaroni, uncooked
2- 8 ounce cans tomato sauce
1 tsp. salt
1/4 tsp. pepper
1 tsp. Worcestershire Sauce

Brown ground beef with onion and green pepper in a large skillet. Stir until crumbly; drain. Add remaining ingredients and half cup water; mix well. Simmer, covered for 25 minutes or until macaroni is tender. Add more water, if necessary. Serve immediately. Makes 4 1/2 servings

Kym's Happy Home Recipe

                                                                          
                                                                          
Since today is Kym's birthday I figured I would type in her recipes. Kym is 50 today, and she had her first round of chemo today for stage 4 cancer of the lung that has metastasized and gone to her endocrine glands and pancreas. We are hoping and praying for a miracle, but in the meantime, there is life for her to be lived, and she needs to focus on getting well.
Kym has never been one who enjoyed cooking or baking too much, though she has done both over the years. She prefers to sew or do crafts, to play games on Facebook, and to hang out with her friends. She has made many beautiful keepsakes over the years for others to enjoy~mainly in cross stitch, and I have been the lucky recipient of some very nice pieces, as have my children. She's also made many homemade Christmas ornaments for each one of my children. The first ornaments were made for Tim and Carrie and were made of salt dough. After about 15 years, these fell apart and crumbled. Then she discovered she loved to cross stitch and all other ornaments have been cross stitched.
One of the 'recipes' Kym sent to me around twenty years ago is one on a happy home as she has always loved poems and folksy-style, heart-felt sayings. So I will include this as a tribute to her today for her birthday, and a prayer to God Most High that she will have many years to enjoy her own happy home.

A Happy Home Recipe

4 cups of love
2 cups of loyalty
3 cups of kindness
1 cup of friendship
5 Tbls. of hope
2 Tbls of tenderness
4 quarts of faith
1 barrel of laughter

Take love and understanding, mix it thoroughly with faith. Blend with tenderness, kindness, and hope. Add friendship and loyalty; sprinkle abundantly with laughter. Bake with sunshine. Serve daily with generous helpings of love.


Peanut Butter Rounds Dog Biscuits



Scott's friend, Ann Tuder, passed this recipe on to some of us a few years ago. I am going to copy this as she wrote it, then amend it to make it more healthy. Even though these are treats for dogs, we want our canine pets to be heart healthy, too.

Peanut Butter Rounds Dog Biscuits

1 1/2 cups flour
3/4 cup oats
1 teaspoon baking powder
1/4 cup honey
1/4 cup salad oil
1/4 cup peanut butter
1/4 cup water
1/4 cup wheat germ

Mix all ingredients together well. Pinch off small amounts about the size of a flat teaspoon.
Roll into a ball and place on ungreased baking sheet. Flatten slightly with a fork.
Bake in a 325 degree oven for 20 minutes. Cool completely before storing.
freezes well. Yield: 60
*To make these much more healthy~replace the flour with wheat flour, the salad oil with olive oil, and make sure the peanut butter contains no hydrogenated fats.