In large mixing bowl, cream together margarine, sugars, egg, peanut butter, vanilla and salt.
Gradually add flour and soda; mix well.
Cover and chill.
Roll into walnut-size balls; place each into miniature muffin tin.
Bake at 350\u00b0 for 8 to 9 minutes. Remove from oven.
Gently press one peanut butter cup into each cookie to make depression.
Cool in pan 10 minutes.
Makes about 3 1/2 dozen cookies.
Combine butter, sugar, egg, peanut butter and vanilla; beat until smooth.
Combine flour, baking soda and salt and add to creamed mixture.
Cover dough and chill.
Roll into small balls to fit tart pan and bake at 375\u00b0 for 10 minutes.
Remove from oven and gently press 1 miniature peanut butter cup into each cookie. Cool in pan 10 minutes, then remove.
Yields 3 1/2 dozen.
Combine butter, sugars, egg, peanut butter and vanilla; beat until smooth.
In separate bowl combine flour, baking
soda and salt; add to creamed mixture.
Cover dough and chill.
When cold enough to handle easily, roll in small (walnut size) balls.
Place each ball in greased miniature muffin tin.
Bake at 375\u00b0 for 8 to 10 minutes.
Remove from oven; gently press one peanut butter cup into each cookie.
Cool in pan 10 minutes.
Remove from pan and cool on rack.
Makes about 3 1/2 dozen cookies.
Combine butter, sugars, eggs, peanut butter, and vanilla in mixing bowl.
Beat until smooth.
In separate bowl combine flour, baking soda and salt.
Add to creamed mixture.
Cover dough and chill.
When dough is cold enough to handle easily.
Roll into (walnut sized) balls.
Place each ball into a greased MINIATURE muffin tin.
Bake at 350\u00b0F for 8 to 9 minutes.
Remove from oven, gently press a Peanut Butter Cup into each cookie.
Cool in pan 10 minutes. Remove from pan, cool on rack, and ENJOY.
ach ball in paper lined miniature muffin tin.
Bake at
Combine butter, sugar, eggs, peanut butter and vanilla; beat until smooth.
Mix flour, baking soda and salt.
Add to creamed mixture.
Chill.
When cold enough to handle, roll in small (walnut-size) balls.
Place each ball in a greased miniature muffin tin.
Bake at 375\u00b0 for 8 to 9 minutes.
Remove from oven and gently press 1 peanut butter cup into each cookie.
Cool in pan for 10 minutes.
Yields about 3 1/2 dozen.
hipped topping by spoonfuls onto desserts to resemble ghosts.
Add
In large bowl, combine all ingredients and mix well.
Spoon into individual serving dishes or large serving bowl.
Chill 30 minutes.
Garnish as desired.
Store leftovers covered in refrigerator.
Combine crabmeat, green pepper, celery, olives, hot pepper and enough mayonnaise to moisten; mix lightly.
Cut tops from miniature cream puffs.
Fill with mixture.
Replace tops and serve.
Refrigerate remaining.
Note:
You will need 4 bowls, a measuring cup and a 1 quart shaker with tight lid.
he Good Housekeeping Book of Desserts.
Bloom gelatin in cold water for 5-6 mins. Beat egg yolks, sugar and vanilla extract until light and foamy. Add lemon zest and juice. If using sheet gelatin, squeeze any excess water. Melt gelatin with 1 tbsp lemon mixture and gently heat until melted then mix with remaining lemon mixture. Whip 1/2 cream until stiff then fold in. Whip egg whites until stiff then fold in. Transfer to serving vessels and chill.
To serve, whip remaining cream and use to decorate desserts. Serve with cookie cigars.
This mix is a nonfat substitute for condensed cream soup in your favorite recipes.
You can also use it as a soup and add vegetables and/or meats of your choice.
Ingredients are listed for the equivalent of 8 cans or for 1 can.
Make the larger amount and store it in an airtight container.
Stir well before using.
he reason some of these recipes call for melting in a
nd 1 tsp. Equal for Recipes in bottom of 9 inch
Put Keebler vanilla wafer in mini cupcake holder (flat side up).
Put some of mixture in each.
Bake 20 minutes at 350\u00b0.
Top with cherry pie filling.
Makes 35 desserts.
nd 1 tsp. Equal for Recipes or 3 packets Equal sweetener
n the refrigerator.
Some recipes call for the dough to
Wash blackberries and put them in a bowl with the granulated sugar.
Mash the berries with a fork to bring the juices out.
In another bowl, mix together thoroughly the butter and powdered sugar.
Stir in the egg white, stiffly beaten, and add the berries just before serving.
You can serve this over custards, ice creams, cakes-- your favorite desserts!
se to decorate cakes, trifles, desserts or ice cream sundaes.