Double Peanut Butter Cookies (These won't last long!)1 1/2 cups sifted all-purpose flour
1/2 cup granulated sugar
1/2 teaspoon soda
1/4 teaspoon salt
1/2 cup shortening
1/2 creamy peanut butter (plus more to put in cookies)
1/4 cup light corn syrup
1 tablespoon milk
Sift together dry ingredients. Cut in shortening and peanut butter till mixture resembles coarse meal. Blend in syrup and milk. Shape into 2-inch roll; chill. Slice 1/8 to 1/4 inch thick. Place half the slices on ungreased cookie sheet; spread each with 1/2 teaspoon peanut butter. Cover with remaining slices; seal edges with fork. Bake at 350 degrees for about 12 minutes.
Peanut Butter Bars (Amy's husband's favorite)
1/4 cup shortening
2 1 oz. squares unsweetened chocolate
1 cup sugar
1/4 cup peanut butter
2 eggs
1/2 teaspoon vanilla
1/2 cup all-purpose flour
1/4 teaspoon baking soda
salt
16 oz.can of chocolate frosting
2 tablespoons peanut butter
I made 1.5 times this recipe to fit it into my 9X13 pan instead of the 9X9 they suggest.
Melt shortening with chocolate; remove from heat. Blend in sugar and 1/4 cup peanut butter. Add eggs and vanilla; beat smooth. Stir together flour, soda, and 1/4 teaspoon salt. Stir into batter. Spread into greased pan. Bake at 350 degrees F for 20 minutes; cool. Mix frosting and 2 tablespoons peanut butter; spread on cookies. Top with chopped nuts - I used Halloween sprinkles instead.
Chocolate Pudding From Amy's 7th Grade Home Ec Class
Mix together in a heavy aluminum pan:
3 T. Cocoa
2 T. Cornstarch
1/8 t. salt
1/2 C. sugar
Add slowly:
1 3/4 C. Milk
Mix a small amount of the milk to the dry ingredients, which have been stirred together well.
Add the remaining milk.
Place on a medium flame and stir CONSTANTLY until thickened.
After the mixture is thickened, allow it to boil SLOWLY over a LOW FLAME for two extra minutes.
Remove from flame and add:
1 T. butter
1/2 t. vanilla
Place in individual dishes or a baked pie shell. Cover with a plastic wrap.