HOMEMADE PEANUT BUTTER COOKIES

Ingredients-

1/2 cup softened butter

1/2 cup chunky peanut butter

1/2 cup sugar

1/2 cup packed brown sugar

1/2 tsp baking soda

1/2 tsp baking powder

1 egg

1/2 tsp vanilla extract

1.25 cups flour

Directions-

In a large bowl, beat the butter and peanut butter on high for 30 seconds.
Add sugar, brown sugar, baking soda and baking powder.
Mix, scraping the sides of the bowl occasionally.
Beat in the egg and vanilla.
Gradually add the flour, mixing by hand each addition thoroughly
Cover and chill dough about 1 hour.
Shape dough into 1 inch balls and set 2 inches apart on an ungreased cookie sheet.
Flatten the balls with fork to make criss cross pattern on the cookies.
Bake in a 375 degree oven about 8 minutes or until bottoms are very light brown. Bake shorter for chewy cookies, longer for harder cookies.
Option - sprinkle a little extra sugar on tops as soon as you pull them out of the oven
Cool cookies on waxed paper.

SWEET BENNE COOKIES - KWANZAA

INGREDIENTS-

1.25 cup packed brown sugar
1/4 cup softened butter
1 beaten egg
1/2 tsp vanilla extract
1 tsp lemon juice
1/2 cup flour
1/2 tsp baking powder
1/4 tsp salt
1 cup toasted sesame seeds (benne) for good luck

INSTRUCTIONS-

Preheat oven to 325°.
Lightly oil a cookie sheet.
Mix brown sugar and butter until creamy.
Stir in the egg, vanilla extract, and lemon juice.
Add flour, baking powder, salt, and sesame seeds.
Drop rounded teaspoons onto the cookie sheet 2 inches apart.
Bake for 15 mintues or until edges are lightly browned.

CAROL'S CHAMBORD BROWNIES

These brownies are OMG delicious!

Ingredients for bottom/brownie layer:

1 stick butter
1 cup sugar
1 cup flour
1 can Hershey's syrup
4 eggs
1/2 tsp salt

Mix the above ingredients and pour into a greased 9x13 inch pan. Bake at 350F for 30 minutes. Let cool. Once cool, make the icing layer:

Ingredients for middle/icing layer:
1 stick softened butter
1 lb powdered sugar
Option - 2 to 4 tsp chambord or raspberry liquor (you can use any flavor that appeals to you. Just remember that it has to go well with chocolate)

Mix all ingredients until fluffy and spread on top of cooled brownie layer

Ingredients for top layer:
12 oz (2 cups chocolate chips)
1.5 sticks butter

Melt butter and chocolate together and then pour on top of icing layer. Once chocolate has set, cut into squares.

EID Recipes- Saffron Rice Pudding

INGREDIENTS:

6 cups whole milk
8 TBSP rice flour
9 TBSP sugar
1/2 tsp ground cardamon
1/4 tsp saffron
2 TBSP rose water

Optional - whipped cream
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1. Put milk in pan and set on low heat
2. Slowly stir in flour
3. Slowly stir in sugar
4. Now stir briskly with a whisk. Stir in lots of air!
5. Once it starts to boil, continue another 2 minutes
6. Remove from heat
7. With whisk, whip in cardamon, saffron and rose water
8. Pour into bowl(s)
9. Eat as soon as it gets to room temperature or store immediately in refrigerator.
10. Option - top each serving with whipped cream

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Thanksgiving Recipes- Pennsylvania Pumpkin-Maple Pie

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1/2 cup packed brown sugar
1/4 cup maple syrup
1/2 tsp cinnamon
1/2 tsp allspice
1/2 tsp nutmeg
1/2 tsp salt
3 lightly beaten eggs
2 cups drained/well-mashed pumpkin
(or 16oz can pumpkin pie filling)
1 & 1/4 cups evaporated milk
9" pie shell
Whipped cream:
1/2 cup heavy cream
2 TBSP extra maple syrup
1 tsp vanilla
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1. Preheat oven to 450F
2. Blend together sugar, syrup, cinnamon, allspice, nutmeg, salt and eggs.
3. Stir in the pumpkin and milk
4. Pour into pie shell and bake 15 minutes
5. Change temperature to 300F and bake another 25-30 minutes (do knife test 1" from rim of pie)
6. Pie is done if knife comes out clean.
7. Cool pie
Serving option - drizzle more maple syrup on top of pie.
8. Whip the heavy cream, then add in the extra maple syrup and vanilla just before finishing whipping. Put a dollop of this on each slice of pie just before serving.
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