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 follow the history of meal recipes far back into the distant past, at least as far back as the ancient Egyptians, and quite possibly further than that. Interesting though that is, sadly, these old records were just primitive pictorial, hieroglyphic or cunieform recipes for preparing food.
In fact, the oldest recipe discovered, according to experts are some ancient tablets in ancient Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel `blissful`. Later on, in The time of the romans around 25BC a roman called Apicius created a few scripts detailing recipes enjoyed by his fellow Romans. He recounts how the meals of wealthy Romans were separated into hors d`oeuvres, main meal and afters, something we still use today. He also recounts how the ancient cooks made use of many spices, including some familiar names like basil, fennel and dill. Later on in the 1400s, people returning from the crusades brought us a variety of spices and herbs from the holy land, including spices like parsley and basil. These new foods and tastes caused an eruption in manuscripts on food, many of which still exist in private cookery archives. For the decades that followed, the families of Europe competed to serve up the most exotic meals, and consequentially the best chefs and their recipe collections became highly prized. However, it wasn`t until the 19th century that formal cookery and recipe collections really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated years of their lives to collating, testing, and writing down recipes that were common in the better off homes of the day. The arrival of television gave us TV cooks and the recipe books that accompanied them. And that pretty much brings us to the present day and the internet revolution, allowing us all to search through thousands of recipes like the ones you can find on this recipe site. |
We hope you enjoy this Annette Funicello's Peanut Butter Chocolate C recipe.
