Annette Funicello's Peanut Butter Chocolate C Recipe




Recipe Categories:
Chocolate; Dessert


You are viewing:
Annette Funicello's Peanut Butter Chocolate C Recipe


 



Our Dessert Recipes offer something for everyone, chose from:

 

  • Blueberry CheeseCake
  • Toffee Torte
  • Chocolate Mousse
  • Brownies
  • Chocolate Fudge Cookies
  • Amaretto Cake
  • Bakewell Pudding
  • Banana Cream Cake


"I prefer to regard a dessert as I would imagine the perfect woman: subtle, a little bittersweet, not blowsy and extrovert. Delicately made up, not highly rouged. Holding back, not exposing everything and, of course, with a flavor that lasts."
Graham Kerr (the Galloping Gourmet)


"The dessert crowns the dinner. To create a fine dessert, one has to combine the skills of a confectioner, a decorator, a painter, an architect, an ice-cream manufacturer, a sculptor, and a florist. The splendour of such creations appeals above all to the eye - the real gourmand admires them without touching them! The magnificence of the dessert should not allow one to forget the cheese. Cheese complements a good dinner and supplements a bad one."
Eugene Briffault



 

Other Dessert Sites worth viewing:

 

More Dessert Recipes
Gourmet Desserts
Dessert Restaurant


These Dessert Recipes are part of our collection of over 60,000 recipes.





 





Annette Funicello's Peanut Butter Chocolate C

 

Ingredients

2 cup unsifted flour
1 cup sugar
1/2 tsp baking soda
1/4 tsp salt
1/2 cup corn oil margarine, softened (1 sti, ck)
1/2 cup skippy creamy or super chunk peanut, butter (or trader
1 joe's almond butter)
2 eggs
1 tbsp water
1 tsp vanilla
6 oz semisweet chocolate chips, optional, (1 cup)



 

Preparation

In small bowl stir together flour, sugar, baking soda, and salt. In
large bowl with mixer at low speed beat together margarine, peanut
butter, eggs, water, and vanilla just until blended. Add flour
mixture, beat until blended. Increase speed to medium; beat 2
minutes. Optional: stir chocolate pieces into batter. Drop by rounded
tablespoonfuls 3 inches apart onto ungreased cookie sheets. Flatten
slightly with floured bottom of glass. Bake in 375 F oven 10 to 12
minutes or until lightly browned. Cool on wire rack. Store in tightly
covered container. Makes about 2-3 dozen.

Peanut Butter Oat Cookies: decrease flour to 1 cup, add 1 cup quick
oats.

(Special thanks to Skippy Peanut Butter.) [The Great American Peanut
Butter Book, by Larry & Honey Zisman, pg 18; St. Martin's Press, New
York, 1985.]

[I made these last night to pack for my trip to Reno. Whatever you do,
don't use creamy peanut butter! With just 1/2 cup nut butter mixed
with 2 cups flour, the nut taste gets kind of lost. I used almond
butter; we also used Cantbelieveitsnotbutter for the margarine. Don't
round those Tbspfulls too high, as these cookies wind up a bit on the
large size. I also forgot about flattening them out; oh well... What
I have are chocolate chip cookies (mini-chips), with a faint almond
flavor.]

[If anyone knows of a BBS with the Cooking echo in Sparks or Reno NV,
please let me know! I'll be staying at the Peppermill hotel for
about 2 weeks, and may be able to modem out...]

 

 

Servings: 2