2 cup unsifted flour
1 cup sugar
1/2 tsp baking soda
1/4 tsp salt
1/2 cup corn oil margarine, softened (1 sti, ck)
1/2 cup skippy creamy or super chunk peanut, butter (or trader
1 joe's almond butter)
2 eggs
1 tbsp water
1 tsp vanilla
6 oz semisweet chocolate chips, optional, (1 cup)
Directions
In small bowl stir together flour, sugar, baking soda, and salt. In
large bowl with mixer at low speed beat together margarine, peanut
butter, eggs, water, and vanilla just until blended. Add flour
mixture, beat until blended. Increase speed to medium; beat 2
minutes. Optional: stir chocolate pieces into batter. Drop by rounded
tablespoonfuls 3 inches apart onto ungreased cookie sheets. Flatten
slightly with floured bottom of glass. Bake in 375 F oven 10 to 12
minutes or until lightly browned. Cool on wire rack. Store in tightly
covered container. Makes about 2-3 dozen.
Peanut Butter Oat Cookies: decrease flour to 1 cup, add 1 cup quick
oats.
(Special thanks to Skippy Peanut Butter.) [The Great American Peanut
Butter Book, by Larry & Honey Zisman, pg 18; St. Martin's Press, New
York, 1985.]
[I made these last night to pack for my trip to Reno. Whatever you do,
don't use creamy peanut butter! With just 1/2 cup nut butter mixed
with 2 cups flour, the nut taste gets kind of lost. I used almond
butter; we also used Cantbelieveitsnotbutter for the margarine. Don't
round those Tbspfulls too high, as these cookies wind up a bit on the
large size. I also forgot about flattening them out; oh well... What
I have are chocolate chip cookies (mini-chips), with a faint almond
flavor.]
[If anyone knows of a BBS with the Cooking echo in Sparks or Reno NV,
please let me know! I'll be staying at the Peppermill hotel for
about 2 weeks, and may be able to modem out...]
Servings: 2 servings
Annette Funicello's Peanut Butter Chocolate C Recipe brought to you by Recipe Ideas
Categories: Chocolate; Dessert
The History of Recipes
It is possible to read the history of `recipes` far back into the distant past, at least as far back into recorded history as early Egypt, and maybe even further. However, mostly, these old recipes were just basic hieroglyphic or cunieform recipes for preparing meals.
In fact, the oldest recipe found, according to experts are some tablets in Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel wonderful and blissful. Later on, in The time of the roman empire 25BC a roman called Apicius created a collection of scripts describing recipes enjoyed by wealthy Romans. In his publication, Apicius describes how the roman meals were divided into appetizers, main course and afters, something we still use today. This early Roman chef recounts how the cooks of Roman times were skilled in the use of a wide range of herbs, including a few you will know for example thyme, fennel and asafoetida. For the decades that followed, the upper classes competed with each other to serve up the most extravagent meals, and as a result chefs and their recipes were highly sought after. Nevertheless, it was during the nineteenth century that formal cookery and recipe collections became popular. Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, devoted much of their lives to assembling, verifying, and writing down recipes of the day. By the time we get to the 1900s, cookery books are in high demand, mostly as a result of increased literacy, increased leisure time and disposable income. The arrival of television gave us cooking programs and the demand for the accompanying recipe books. Which pretty much brings us to the present day and the internet revolution, allowing everybody to access massive numbers of recipes just like those on this web site. |
We hope you enjoy this Annette Funicello's Peanut Butter Chocolate C recipe.
