Let all that you do be done in love.
1 Corinthians 16:14 ESV
4 cups all-purpose flour
2 tsp. baking powder
3 tsp. baking soda
1 1/2 tsp salt
2 jars (18 oz each) Creamy Peanut Butter
2 C butter (4 sticks), softened
2 C packed brown sugar
2 C (plus 1/4 C) granulated sugar
4 eggs
2 tsp. vanilla
Preheat oven to 350 degrees.
In a medium bowl, stir flour, baking powder, baking soda, and salt until blended. ( I use a whisk)
Chocolate Sauce
1/2 cup of cocoa
1 cup of water
1 1/2 to 2 cups of sugar
1/8 tsp of salt
1/2 tsp of vanilla
Mix the cocoa and water in a saucepan. Heat and stir until the cocoa is dissolved. Add the sugar, stir until dissolved. Boil for 2 minutes and then add the salt and vanilla. Then store in the frig and use as needed. It will last a long time in the frig, but because of our daughter ours always disappears quickly!
Pecan Pie Muffins
1 cup chopped pecans
1 cup brown sugar
1/2 cup flour
2 eggs
1/2 cup (stick) butter or margarine, melted****
Combine first 3 ingredients. In separate bowl beat eggs until foamy and add butter. Pour egg mix into dry ingredients and blend until moistened. Don’t over blend. Pour into muffin tins with papers. Bake at 350° for 20-25 minutes.
****TO MAKE DAIRY FREE USE FLESHMAN'S UNSALTED MARGARINE. IT IS THE ONLY PRODUCT THAT DOES NOT HAVE DAIRY. IT IS THE GREEN BOX****
12 Cups Chicken or Turkey Broth
1/2 tsp. salt
1/2 Cup diced onion
1/4 tsp black pepper
1 pound large egg noodles. ( I use homemade, but you can buy homemade in the freezer section or the large egg noodles)
1/4 Cup of Flour
1 1/2 Cups of Milk ( I USE SOY )
4 Cups diced cooked Chicken or Turkey
3 Large Carrots
For the jar:
1 cup brown sugar
1/2 cup mini chocolate chips
1 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup chopped pecans or walnuts
1/2 cup Heath Chips
1 quart size mason jar
To make the Toffee Blondies:
You will need the contents of the jar
1/4 cup melted butter
2 lightly beaten eggs
1 teaspoon vanilla
This is what the jar looks like after you layer everything. :O)
DOUGH
2 C milk scalded and cooled to lukewarm
2 TBSP butter
1/2 C sugar
2 tsp salt
1 cake yeast dissolved in 1/4 c warm water
5 1/2 C flour
2 well beaten eggs
Let rise, punch once, roll on floured board.
FILLING
2 LBS walnuts ground
1/2 C sugar
1 tsp vanilla
Half and Half cream to make paste
Grease 3 loaf pans. Butter top of bread and pierce with tooth pick.
Bake 375 for 15 minutes
Bake 300 for 30 minutes
| Prep Time: 20 Min |
| Total Time: 1 Hr |
