May 21, 2020
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- Pour 1 cup of warm (110 degrees F) water into a bowl.
- Add 2 teaspoons of sugar; stir to dissolve.
- Sprinkle a packet of yeast (2 ½ teaspoons) on top.
- Let it sit for a few minutes, then stir until it dissolves.
- Cover the bowl with plastic wrap and set it in a warm, draft-free place (inside your turned-off oven, for example).
Within 5 to 10 minutes the top of the mixture should have turned creamy and foamy, which means the yeast is working. If nothing happens, the yeast is dead; discard the mixture and try again with different yeast.
6 cups General Purpose flour, 1 teaspoon salt , ½ cup white sugar; mix well and then add
1 cup warm milk or water (110 degrees F/45 degrees C) plus yeast and sugar from above, 2 eggs, room temperature, ⅓ cup margarine, melted
mix until incorporated into a ball, cover and let raise
knead and let rest twice more
stretch into 10 x 14″ and apply filling leaving 3/4″ edges clean, then roll and divide into dish and let rise before baking
⅓ cup butter, softened
1 cup brown sugar, packed
2 ½ tablespoons ground cinnamon
optionally chopped toasted nuts and/or raisins
bake at 350 for 30 minuets, 20 covered, then brown
Recipe yields 12 servings (9 x 12 deep dish)
March 9, 2016
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Triple the peanuts of PB cookies, these are addictive, so beware. You can’t eat one!
My inability to get to the local cookie shop, 40 miles away, has forced me to attempt to make my own. Peanut Butter being my favorite type. After many disappointing results from published recipes, I decided to create my own. There are many kinds of peanut butter sold, depending on the additives used and the amount of peanut oil removed, so that is a contributing factor to flavor and consistency of the results. So beware, results may vary. The peanut flour and chopped/ground roasted peanuts help to minimize this problem and make these cookies the peanutty-est!
dry ingredients: mix in a bowl, set aside
2-1/2 cups – all purpose flour
1 cup – peanut flour
1 tsp – baking powder
1 tsp – baking soda
1 tsp – salt
Grind or fine chop 1 – 1/2 cup of roasted peanuts, set aside.
1 cup – crunchy peanut butter, set aside
break 3 large eggs ( 2/3 to 3/4 cup of egg liquid), set aside
note: Important get the egg liquid amount right ! 2 large eggs are not quite enough.
In your large mixing bowl add:
16 Tbs – butter, ( 2 sticks ) 1/2 lb soft or room temperature
1 cup – granulated sugar
1 cup – packed brown sugar
mix butter and sugar to a heavy cream texture, takes about 5 minutes
mix in peanut butter
mix in 2 teaspoons vanilla extract, add eggs and mix well
and then incorporate the ground/chopped peanuts
slowly add flour ( dry ingredients mix )
The dough should be moderately stiff and oily to the feel.
Onto your prepared cooking sheet, make into 1-1/4 inch size balls.
Flatten to the thickness you want the finished cookies to be.
Cook in a 350F preheated oven, for about 12 – 13 minutes, or just barely browned edges. As they cook they get bigger in diameter but not much thicker. They will finish a bit over 3 inches in diameter at 1/2 inch thick. Somewhat smooth surface with small cracks. Allow to cool a bit before transferring from cooking sheet as they will be a bit tender while hot. This should yield over 3 dozen cookies…pg
Note: they get even better with a day or two of ageing, if you can resist the temptation. My lady complains about these cookies when ever I make them. Generally while eating one. 😉 …pg