The Rural Voice, 2000-11, Page 27the touch.
Cool on rack. Cut into bars.
Hint:
The ripest bananas will provide the
greatest flavour. Ripe bananas may be
stored, unpeeled in freezer until ready
to use.
CHEWY PEANUT BUTTER AND
CHOCOLATE CHIP COOKIES
3/4 cup (175 mL) all purpose wheat
and oat flour *
1 /2 tsp (2 mL) baking soda
1/2 cup (125 mL) butter or
margarine
1/2 cup (125 mL) peanut butter
1/2 cup (125 mL) granulated sugar
1/2 cup (125 mL) lightly packed
brown sugar
1 egg
1 tsp (5 mL) vanilla
1/2 cup (125 mL) peanuts
1/2 cup (125 mL) chocolate chips
Combine flour and baking soda. Stir
well to blend.
Cream butter, peanut butter, sugars,
egg and vanilla together thoroughly.
Add dry ingredients to creamed
mixture. Mix well.
Stir in peanuts and chocolate chips.
Drop dough by heaping teaspoonful 2"
(5 cm) apart on ungreased baking
sheets. If desired press down slightly
with a floured fork for a patterned
look.
Bake at 350°F (180°C) for 10-12
minutes, or until golden. Leave cookies
on sheets for 1 minute, then remove
and cool completely on wire racks.
* Or substitute instant blending or
unbleached flour
OATMEAL COOKIES
3/4 cup (175 mL) butter, softened
1 cup (250 mL) lightly packed
brown sugar
1/2 cup (125 mL) granulated sugar
1 egg
2 tbsp (30 mL) water
2 tsp (10 mL) vanilla
2/3 cup (150 mL) all purpose flour*
3/4 tsp (3 mL) baking soda
1 tsp (5 mL) cinnamon
3 cups (750 mL oats)
1 1/2 cups (375 mL) raisins or
chocolate chips
Cream butter, sugars, egg, water
and vanilla together on medium speed
of electric mixer until light and fluffy.
Combine flour, soda and cinnamon.
Add to creamed mixture, beating on
low speed until blended. Stir in oats
and raisins or chocolate chips.
Drop dough by heaping tablespoons
onto greased baking sheets.
Press flat for crisp cookies. leave
mounded for chewy cookies.
Bake at 350°F (180°C) for 12-15
minutes or until edges are golden
brown. Don't overbake.
* Or substitute whole wheat flour
PEANUT BUTTER OATMEAL
COOKIES
3 cups (750 mL) quick oats
3/4 cup (175 mL) all purpose flour
1 tsp (5 mL) baking soda
1/4 tsp (I mL) salt
1 cup (250 mL) margarine
1 cup (250 mL) light creamy peanut
butter
1 cup (250 mL) granulated sugar
1 cup (250 mL) packed brown sugar
2 eggs
1 tsp (5 mL) vanilla
In bowl, combine oats, flour, baking
soda and salt. In large bowl, cream
together peanut butter and margarine
until smooth.
Add sugars, eggs and vanilla,
beating until light and creamy.
Stir in flour mixture. Drop dough by
spoonfuls onto greased baking sheets.
Bake at 350°F (180°C) for 12-15
minutes or until golden.
LIGHT CRISPY SNACK BARS
2 1/2 cups (625 mL) crisp rice cereal
2 cups (500 mL) quick oats
1 cup (250 mL) chopped mixed
dried fruits (apricots, raisins, dates,
apples, etc.)
1 cup (250 mL) chopped peanuts
1/3 cup (75 mL) cocoa powder
3/4 cup (175 mL) packed brown
sugar
3/4 cup (175 mL) light creamy
peanut butter
3/4 cu i (175 mL) com syrup
In a large bowl, combine cereal,
.oats, fruits, peanuts and cocoa.
In a small saucepan heat brown
sugar, peanut butter and corn syrup
together over low heat until melted and
smooth. Pour over dry ingredients; mix
well.
Press firmly into 9 -inch (23 cm)
square pan lined with foil. Chill until
set.
Remove from pan; peel off foil and
cut into bars.
Store in airtight container.0
R.R. 3, Walkerton, Ontario NOG 2V0
519-392-6929
Toll free 1-800-265-3080
Contact Bruce Tile or Your Local Bruce Tile Drainage Ccintractor:
• Tait Brothers, Chatsworth • Barry Weigel Drainage, Mildmay
• Schmidt Drainage, Harriston • Nichol Drainage, Listowel
• K.M.M. Farm Drainage, Walton • Steve Otto D nage, Sebringville
• Ron.Williams Drainage, Listowel • Bruce Cook, tratford
• Tait Brothers, Gond Valley • Harold Kuepter, Newton
NOVEMBER 2000 23