rying pan and add the ghee, garlic, onion, celery, and carrot
ith fitted lid, melt the ghee on medium to high heat
rumbs, brown sugar and melted butter. Press mixture 1/4 - 1
elt 2 tsp of ghee or clarified butter in a large skillet
et aside.
Beat the butter and shortening together (using an
inute; stir constantly.
Remove from heat and gradually stir in
mix. Add the butter and pulse until the
inutes each side) then remove from pan to a clean plate
ieces, set aside.
Cream butter, sugar, eggs and milk in
Mix sugar, oleo and milk (also cocoa, if using) together in a saucepan.
Bring to a boil over medium heat, stirring constantly. Boil for one minute.
Remove from heat and add peanut butter, oatmeal and vanilla.
Mix well.
Drop by tablespoon onto wax paper, cool, cookies harden fast so work quickly.\tI have had this recipe from when I was in Middle school and have always used it.
(If you want to make the chocolate kind, use 2 Tbsp. cocoa, 4 Tbsp. oleo and 1 1/4 c. of oatmeal.
Rest of ingredients stay the same.)
In a small saucepan, combine the brown sugar, cornstarch and salt.
Add milk and egg yolks; stir until smooth.
Cook and stir over medium heat until mixture comes to a boil. Cook and stir 1-2 minutes longer or until thickened.
Remove from the heat; stir in butter and vanilla.
Cool to room temperature, stirring several times.
Pour into four individual dessert dishes.
Cover and refrigerate for 1-2 hours or until chilled.
Mix sugar, graham cracker crumbs, peanut butter and melted butter or margarine together in medium bowl and firmly press into 9 x 13-inch glass baking dish.
Chill for one hour.
ombine mashed bananas, milk, peanut butter, oil, vanilla and egg.
In large mixing bowl, stir together flour, sugars, baking powder, salt and cinnamon.
In another bowl, combine mashed bananas, milk, peanut butter, oil, vanilla and egg.
Add to flour mixture, stirring just until combined.
Stir in chocolate chips. Pour batter into two greased 8 x 4 x 2-inch loaf pans.
Bake at 350\u00b0 for 50 to 55 minutes or until wooden toothpick inserted near the center comes out clean.
Cool in pans for 10 minutes.
Remove from pans; cool thoroughly on a wire rack.
Frost with Peanut Butter Frosting.
Core and peel apples, chopped fine.
Sprinkle with a little lemon juice to prevent discoloration.
Add mashed bananas to apples.
Mix well.
Cream butter; add sugar and cream well.
Add eggs, beating after each addition.
Stir in apples and bananas. Mix flour, baking powder, soda and salt; sift together.
Stir into mixture and mix well.
Add flavoring and mix.
Pour into 2 well greased and floured loaf pans, 8 x 5 x 3-inch.
Bake at 325\u00b0 for 1 hour or until done.
Remove from pan.
Cool well.
Mix sugar, flour,
cornstarch and salt in top of double boiler.
Add
milk
slowly;
stir and cook over the fire until boiling
point
is
reached.
Place over hot water and cook 20 minutes, stirring occasionally.
Add well beaten egg yolks and butter; stir for 2 minutes.
Remove from fire and add vanilla. Cool
and turn into a cooked pastry shell.
Spread with margarine and bake 15 minutes in slow oven at 300\u00b0.
25\u00b0F
Melt chocolate, butter, and miso in double boiler
Melt butter. Add syrup; mix thoroughly, then add one egg at a time, mixing thoroughly after each egg. Then add vanilla, salt and sugar. Add pecans last. I mix all this by hand; I do not beat it. Pour in pie shell (unbaked). Bake at 325\u00b0 for 1 hour. Makes 2 deep shells or 3 shallow pies.
Brown onion and celery in butter.
Add flour and blend.
Add chicken broth; cook until thick, stirring constantly.
Add tomato juice, Worcestershire sauce, seasonings and chicken.
Heat thoroughly.
Serve over the cooked rice.
Serves 8.
Dust chicken pieces with flour and saute in butter until tender and light brown.
Add chicken broth, rosemary, mushrooms and wine.
Turn into casserole pan and bake about 30 minutes, uncovered, at 350\u00b0.