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1 teaspoon vanilla
3
⁄4 teaspoon salt
1
1
⁄2 cups flour
1 teaspoon baking soda
“Soft” Peanut Butter Cookies
1
⁄2 cup vegetable shorting
1
⁄2 cup peanut butter
1
1
⁄4 cup light brown sugar
1 egg
Preheat oven to 275ºF. Using the flat beater attachment, beat shortening, peanut
butter, brown sugar, egg, and vanilla at a medium setting until well blended.
Reduce speed to low and gradually add dry ingredients until blended. Dough will
be crumbly. Roll 3 tablespoon-size portions of the dough into a ball. Place on
ungreased cookie sheet. Press to
1
⁄2-inch thick. Bake 18 to 20 minutes. Do not
overcook. Makes 16 cookies.
Divinity Fudge
2
⁄3 cup warm water
3 cups sugar
1
⁄2 cup light corn syrup
Combine water, sugar and corn syrup in saucepan. Stir thoroughly. Cook over
medium heat, stirring continuously, until the syrup mixture reaches 255°F.
Remove from heat. Beat egg whites until very stiff. Carefully pour the syrup
mixture slowly over the whites, mixing at a low speed until completely combined.
Increase mixer speed to speed 4 and continue to beat mixture until it loses
glassy appearance. Turn into an 8x8-inch buttered pan or drop by teaspoonfuls
on to wax paper.
Optional: Chopped or whole pecans, vanilla flavoring, shaved chocolate, flaked
coconut.
Pet Treats
1 cup oatmeal
1
⁄3 cup or margarine
1
1
⁄4 cups hot water
1
⁄4 cup meat or tuna fish juice
(bullion may also be used)
Preheat oven to 350ºF. Pour hot water over oatmeal and margarine and let stand
5 minutes. With the dough hook attachment, mix in meat juice, powered milk,
cornmeal, and egg. Add and mix in the flour 1 cup at a time. After all three cups
of flour have been added, knead dough for 3 minutes, adding more flour if nec-
essary. Dough should be very stiff. Pat or roll dough to
1
⁄2-inch thickness and cut
into desired size. Place on a greased cookie sheet. Bake 50 minutes. Allow to
dry until hard. Makes 2 pounds of treats.
1
⁄4 cup powdered milk
3
⁄4 cup cornmeal
1 egg, beaten
3 cups whole wheat flour
2 egg whites
1
⁄4 teaspoon salt
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